|From the New York Times (recipes/article by Daniel Patterson)
||[Dec. 17th, 2006|09:36 pm]
4 tablespoons unsalted butter, melted, plus additional for pan
Flour for pan
¼ cup sliced almonds, toasted
3 ½ tablespoons chamomile tea leaves
1 cup plus 2 tablespoons whole blanched almonds
3/4 cup sugar
4 large eggs, 1 separated
Grated zest of 1 lemon
3 tablespoons cornstarch
¼ teaspoon baking powder
1. Preheat the oven to 320 degrees. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan.
2. In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.
3. Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes.
4. Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix.
5. Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioners’ sugar. Serves 12. Adapted from “Aroma,” by Mandy Aftel and Daniel Patterson.
Chocolate-Brioche Pudding with Lapsang Souchong and Mango
1 cup milk
1 can (13 1/2 ounces) coconut milk
1/2 cup heavy cream
2 tablespoons lapsang souchong leaves
4 large egg yolks
1/3 cup sugar, plus additional as needed
4 1/2 ounces bittersweet chocolate, finely chopped
Large pinch of salt
2 1/2 cups brioche, cut into 1/2-inch cubes
1 small, ripe mango, peeled and julienned
Fresh lime juice, as needed.
1. Preheat the oven to 275 degrees. In a large saucepan, combine the milk, coconut milk and cream. Heat to just below a simmer. Stir in the tea and remove from heat. Cover and let stand until the mixture is infused with a smoky tea flavor, 3 to 5 minutes. In a large bowl, whisk together the egg yolks and 1/3 cup sugar. Set aside.
2. Bring a kettle of water to a boil. Add the chocolate to the warm tea mixture and stir until melted. Pour through a fine-mesh strainer into the egg yolk mixture, stirring to combine. Stir in the salt and brioche and let sit for 5 minutes.
3. Ladle the pudding into 4 shallow 1 1/2-cup baking dishes or other heatproof bowls and place in a deep pan. Add enough boiling water to the pan to come about halfway up the sides of the dishes. Bake just until the puddings are set, 45 to 60 minutes.
4. In a small bowl, toss the mango with lime juice and sugar to taste; this may be done up to 3 hours prior to serving. Serve the puddings warm from the oven (or reheat in a low oven), topped with the mango mixture. Serves 4. Adapted from Jake Godby.
Read more here -- including recipes for jasmine-tea rice and green tea-scented chicken soup.