Ginger Tapioca Brulee By Ming Tsai

Wednesday, December 22, 2010
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Ginger Tapioca Brulee

For this dish, we're going to take one of my favorite ingredients of all time, you guessed it, ginger, and use it in this classic french dessert that combines beautifully with the creaminess of tapioca to make a special, sweet finish to any meal.

1/2 cup small tapioca pearls
1 1/2 cups milk
1 cup coconut milk
1 cup cream
1/4 cup sugar, plus extra for bruleeing
1 vanilla bean, halved, seeds scraped (reserve halves for another use -- make vanilla sugar!)
1 tablespoon minced ginger

Soak the tapioca pearls in 1 cup of milk for 1 hour.

In a medium saucepot over medium-low heat, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger.

Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about 15 minutes.

Transfer to individual baking or brulee dishes and chill in fridge until set.

Sprinkle with sugar and brulee with a torch.

chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Grape Nut Pudding By Annie Copps

Monday, April 11, 2011
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grape nut pudding

Grape Nut Pudding is an old New England recipe that I get a lot of phone calls and e-mails about, but had never tried. But curiosity got the best of me recently and I poked into the archives and decided to give it a shot.

Yield: 6 servings

1 quart milk, scalded
1 cup Grape-Nuts cereal
4 large eggs
Scant 1/2 cup sugar
1 tablespoon vanilla
Pinch of salt
1 tablespoon unsalted butter (approx.)
Whole nutmeg

Heat oven to 350°, In a medium-size bowl, pour scalded milk over Grape-Nuts and let sit 5 minutes.

In a second medium-size bowl, beat eggs, sugar, vanilla, and salt. Add egg mixture to milk and Grape-Nuts and stir well.

Pour into a buttered 2-quart casserole dish. Generously grate nutmeg over the top.

Place the casserole into a deep roasting pan.

Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the casserole.

Bake 45 to 60 minutes, until almost set in the center (very slight jiggle).

(Courtesy: Yankee Magazine)

annie coppsAnnie 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.

Icy Espresso Frappe
By Lidia Bastianich

Friday, August 6, 2010
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Frappe di caffè

Serves 4

Recommended equipment
A blender and a food processor, if needed
4 tall glasses, chilled, and 4 long spoons

2 cups strong freshly brewed espresso
6 tablespoons sugar or more to taste
3 cups finely crushed ice or ice cubes
1/2 cup whipping cream

While the espresso is hot, stir in 5 tablespoons sugar (or to taste). Let the coffee cool to room temperature.

If you don’t have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits. Return the crushed ice to the freezer.

Whip the cream, with a spoonful of sugar if you like, until smooth and holding soft peaks. Keep it chilled.

When thoroughly cool, pour the espresso into the empty blender jar. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.

Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice and top with a mound of whipped cream. Serve right away with a long spoon

Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.

Lemongrass Cheesecake By Ming Tsai

Wednesday, December 22, 2010
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lemongrass cheesecake

If you were to tell me that you don't like cheesecake, well, I'd have to call you a liar. Why? Well, how can anyone not be a fan of this creamy, indulgent dessert?

20 shortbread cookies, like Lorna Doone
2 tablespoons melted butter
2 pounds cream cheese
pinch of kosher salt
10 ounces sugar
4 stalks lemongrass, white parts only, minced
4 extra large eggs
Juice of 2 lemons
5 ounces cream

Preheat oven to 325 degrees convection.

In a bowl, combine crushed shortbread cookies and melted butter. Press cookie mixture into bottom and sides of 8-inch cake pan; a springform pan is recommended.

Bake in middle of oven for about 10 minutes. Remove to a rack and let cool.

Turn oven down to 300 degrees. In a stand mixer, cream together cream cheese, salt, sugar and lemongrass. Add eggs one at a time, alternating with the lemon juice, allowing each egg to be fully incorporated into the mixture before adding the next, scraping the bowl constantly.

Add cream. Spoon mixture into baked crust and place in a water bath. (You'll need to foil the edges of your springform pan to prevent leakage.)

Bake cheesecake in middle of oven for about 60 minutes, until edges become browned and cake is set in the center.

Remove from water bath, remove foil and place on a rack to let cool, then refrigerate until chilled and serve.

chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Curry-Rum Flambéed Mango Sundae
By Ming Tsai

Thursday, November 4, 2010
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Curry-Rum Flambeed Mango Sundae

If you've ever had Crepês Suzette or Bananas Foster, you know what a flambé is, but its origin is disputed. Some say this technique came by way of France, where flambé was created by accident by a 14-year-old waiter in 1895 in Monte Carlo's Café de Paris.

1 tablespoon butter
1 teaspoon minced ginger
1 teaspoon curry powder
2 large mangoes, peeled, 1/2-inch dice
1 vanilla bean, split open, scraped
1/2 cup Gosling's rum
1 quart your favorite vanilla ice cream
Dominique's fleur de sel, for garnish

In a sauté pan over medium heat, melt butter and add curry.

Sauté ginger until softened.

Toss in mangoes and vanilla bean and heat through.

To flambe, move pan off heat, add the rum and return to the stove to catch the flame from the gas stove or, if using an electric stove, a long match.

Stand back when igniting; do not lean over the pan. When the flame has died down, serve mango mixture over ice cream and garnish each sundae with fleur de sel.


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

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.

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