Black Lychee Tea Granita
By Ming Tsai

Wednesday, October 13, 2010
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Black Lychee Tea Granita

Here's a great dessert that comes to us from Sicily by way of Asia. It's a homeade sorbet-like dessert without the usual frozen dessert hassle.

2 3/4 cups water
1/4 cup black lychee tea
3/4 packed dark brown sugar
2 tablespoons lemon juice
Kosher salt, to taste (optional)

In a large saucepan, bring 2 cups water to a boil. Turn off heat and pour in tea. Let steep for 1 hour and strain well (using cheesecloth or a fine mesh strainer).

Meanwhile, in a small saucepan, combine brown sugar and 3/4 cup water, stir to dissolve and bring to a boil. Combine the strained tea with 1 cup brown sugar mixture, add lemon juice, a pinch of salt (if using), and stir to combine.

Pour into a freezer-safe baking dish and freeze overnight, stirring 2 or 3 times to achieve a lighter consistency.

To serve, scrape frozen tea mixture with the back of a fork, spoon into dishes, and enjoy. ________________________________________________________________

ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

Sesame Butter Brittle
By Ming Tsai

Thursday, October 14, 2010
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sesame butter brittle

4 ounces (1 stick) unsalted butter
1 cup sugar
3/4 cup white sesame seeds, toasted
1 teaspoon sea salt (Hawaiian or white)

In a medium saucepot over high heat, melt butter and sugar and stir to combine. Without stirring, cook until mixture becomes a light to medium caramel color, about 3-5 minutes, then add sesame seeds and stir in.

Pour mixture onto a * silpat and spread into an even, thin layer, about 1/8 to /4-inch thick, with wooden spoon. (Don't worry if shape is irregular.) Immediately sprinkle sea salt over top of mixture and lightly press into caramel using spoon. Allow to set-up for about 10-15 minutes. When brittle has hardened and cooled, break into pieces and enjoy. Store in an air-tight container.

*If not using a silpat* use a 1/2 sheet pan with parchment sprayed generously with cooking spray or wax paper.

Hot Apple-Cranberry Sundae
By Ming Tsai

Wednesday, October 6, 2010
1 Comments   1 comments.

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hot apple cranberry sundae in a dish

Sundaes are an amazing food combination of hot and cold, crunchy and smooth. And this recipe really satisfies my sweet tooth.

1 tablespoon butter
1 teaspoon minced ginger
2 star anise
1/2 cup Grand Marnier
2 cups cranberry juice
1 cup fresh cranberries
3 Granny Smith apples, peeled, cut into 1/2-inch dice
Highest quality vanilla ice cream

In a saute pan over medium heat, melt butter, add ginger, star anise, apples and cranberries and sauté.

Add Grand Marnier and flambe.

Cook until flame dies out and add cranberry juice.

Reduce by 50%, then remove star anise.

Spoon hot sauce over scoops of ice cream in a chilled dish.


ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

Julie's Brownies
By Annie Copps

Tuesday, August 24, 2010
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Sometimes you just need chocolate to get things on an even keel. My friend Julie Fox has a great recipe for chocolate brownies that is also super easy to make. All you need is about an hour—some chocolate, butter, sugar, eggs, vanilla, flour, and walnuts. Soon enough you'll be in chocolate heaven. Enjoy!

Preparation Time: 35 minutes
Start to Finish Time: 70 minutes
Yield: About 40 pieces

1-1/2 tablespoons unsalted butter, for greasing
4 tablespoons plus 3-1/2 cups sugar
3/4 pound (3 sticks) unsalted butter
8 ounces unsweetened chocolate
6 large eggs
2 teaspoons vanilla extract
2 cups flour
1 cup chopped walnuts (optional)

Heat oven to 350 degrees. Butter a 12x17-inch jelly-roll pan and dust with 4 tablespoons sugar. Discard any sugar that doesn't adhere to pan.

In a small saucepan over low heat, combine 3 sticks butter and chocolate. Cook, stirring occasionally, until both have melted.

Remove from heat and let cool to room temperature.

In the bowl of a standing mixer, beat eggs with 3-1/2 cups sugar until blended but not "frothy." Stir in vanilla, then chocolate. Add flour, stirring until just combined. Fold in nuts if you like.

Spread batter in prepared pan and bake 35 minutes, or until set. (A wooden toothpick inserted in the center should come out almost clean.) Let cool completely before cutting.

(Courtesy: Yankee Magazine)
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Wine Loves Chocolate, Chocolate Loves Wine

Wednesday, January 9, 2013
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One Stop at Home: Makin' the Donuts

By Danielle Dreilinger   |   Wednesday, June 6, 2012
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June 7, 2012

Going to Betty Ann's at Wood Island, as we did for the MBTA One Stop series, is not just about donuts. But if you sleep late, you might settle for the food half of the equation.
Bill Scantlebury's jelly donuts are made with yeast, which gives them a spongy texture cake-style donuts lack. Since WGBH News didn't ask for his recipe, we gave it our own try using sourdough starter we had on hand.
Note: Deep-fry at your own risk.
Sourdough Jelly Donuts
Adapted from 1, 2, 3, 4
1/2 c. sourdough starter
2 c. all-purpose flour
~ 1/3 c. rye flour*
scant 1/4 c. sugar
2 tbsp. melted butter
1 egg
1/3 c. sour milk
1/2 tsp. salt
1/4 tsp. each fresh grated nutmeg and powdered galangal**
about 2 c. granulated sugar for coating
approx. 1/3 c. jam for filling
* Ordinary all-purpose flour is fine.
** Nutmeg is traditional. You can substitute ginger for galangal.

1. Mix the dough in a stand mixer (or knead it) to develop the gluten, about 3 minutes on second speed. Add more flour if the dough looks too wet.
2. Place the dough in a greased container, cover and let rise in a warm place. It does not have to double.
3. Pinch the dough into pieces and roll them into balls, golf-ball-sized or smaller. (They expand in the oil.) Cover with a cloth or plastic wrap and let proof until they look puffed and soft. It won't take long.
4. Set up:
- A deep-frying station — either a plug-in electric fryer or a pot on the stove
- A draining station — a plate covered with paper towels or a cookie rack over a rimmed baking sheet
- A sugaring station — sugar in a deep bowl
- A jelly station — a cake decorating kit with a wide metal tip works
5. For maximum inflation, tug the donuts gently around the equator until they're halfway between a ball and a disk. Carefully lower the donuts into the oil with a slotted metal spoon. Fry only a couple at a time so the oil stays hot. Flip after about 4 minutes if they don't flip over on their own. Let the donuts brown. Don't jump the gun.
6. Drain. Roll in sugar while still warm. Wait a few minutes, then inject the donut with jelly (or dulce de leche, or Nutella, etc.). You may need to start the hole in the donuts with a chopstick or skewer. Sugar the hand that holds the donut so you don't knock the sugar off.
If this is all too much work, Betty Ann's is open from 7 a.m. to 10 or 10:30 a.m. every day but Monday.

About the Author
Danielle Dreilinger Danielle Dreilinger
Danielle Dreilinger is an author and news producer for


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