Ingredient: sugar

Mochi

Mochi
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A mochi maker - available at most Japanese stores and online, is crucial for this recipe! Once you invest in it, you'll be happy you did for all the mochi you can make!
Mochi
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A mochi maker - available at most Japanese stores and online, is crucial for this recipe! Once you invest in it, you'll be happy you did for all the mochi you can make!
Servings
30mochi patties
Servings
30mochi patties
Instructions
  1. In a large bowl, rinse and carefully drain 8 cups of mochigome rice multiple times until the water runs clear.
  2. Cover with water and leave to soak for a minimum of 6 hours, to a day.
  3. Drain the water out of the soaking rice, shaking to remove any excess water and let it sit to completely drain for 15 minutes. It's better to use a wooden sieve or metal colander vs. a plastic one.
  4. Follow the instructions on your mochi maker and add two cups of water to the reserve area beneath the mochi maker bowl. Attach the bowl and stirring mechanism.
  5. Add the thoroughly drained rice to the mochi maker bowl and even out the top so it's flat. Make sure the cover attachment is locked.
  6. Set your machine on steam. It will automatically go to pound mode when it is ready and the grains of rice can be smashed with your finger.
  7. Watch as the mochigome turns into a glutinous mass when it's pounding. When finished, turn out the big ball of pounded rice onto a table that has been sprinkled with mochiko (rice flour) to avoid sticking.
  8. Very quickly, start forming the mochi into little patties by pinching off a small mound with your thumb and index finger.
  9. You can add anko (sweet red bean paste) in the center for a special treat.
  10. When you are ready to eat your mochi, preheat your toaster oven or oven to broil. Make a dipping sauce made up of 3/4 cup of sugar and 1/4 cup of soy sauce mixed together.
  11. On a tray lined with tin foil and sprayed with cooking spray, line up your mochi in rows so that you have at least in inch in between them. As they puff up, this prevents them from sticking to each other.
  12. Cook until the mochi puffs up and gets toasty brown on the top. Do not be surprised if the mochi patties double in size and start melding into each other. You can always pull them apart later. Enjoy!
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Hong Kong Style Egg Tart

Hong Kong Style Egg Tart
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Hong Kong Style Egg Tart
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Servings Prep Time Cook Time
12servings 45 minutes 25minutes
Servings Prep Time
12servings 45 minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, combine the flour, salt, and 1 tablespoon of sugar. Add the butter and break it up with your fingers, mixing it in with the flour mixture.
  2. Add in 2 tablespoons of cold water and begin mixing the dough all together. If it needs more water, add a tiny bit more in, until it forms a crust consistency. Bring the dough into a ball shape, cover and refrigerate for 20 minutes.
  3. After 20 minutes, take the dough out and place it on a cutting board that is lightly floured. Begin to knead the dough gently, forming it into a rectangle, keeping the edges even. Try to make sure you still have some flecks of butter visible in the dough.
  4. Fold the top third of the dough down to the center, then the bottom third up and over that. Roll the dough out again, turning it vertically so that it reaches three times its length. Fold it in thirds again, cover and put in the refrigerator for 30 minutes.
  5. While the dough is resting, you can make the custard filling! Dissolve 1/2 cup of sugar into the hot water, in a large mixing bowl. Allow this to cool to room temperature. Thoroughly whisk eggs and evaporated milk together in a separate bowl and then whisk in the sugar water and vanilla.
  6. Strain your egg mixture through a mesh strainer in order to get your mixture to a smooth consistency without bubbles. Preheat your oven to 400 degrees.
  7. Roll out the dough and cut circles to fit your small aluminum tart tins. Press your dough into the tins to fill each one. Then fill them with the egg mixture, 3/4 of the way to the top. Place all of your tins onto a baking sheet and pop them in the oven!
  8. Bake them for 15 minutes, reducing the temperature to 350 degrees and baking again for another 10-12 minutes, until the filling is just set. Let the tarts cool for a couple of minutes and enjoy them while they are warm!
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Persimmon Galette

Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Servings Prep Time Cook Time
8servings 20 minutes 40 minutes
Servings Prep Time
8servings 20 minutes
Cook Time
40 minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
  2. Add 2 tablespoons of ice water and blend until the dough begins to clump together, adding more ice water by the the teaspoonfuls if the dough is dry.
  3. While you're working the dough, continue to gather the dough into a ball. Once it is in a ball, flatten it into a disk. Wrap it in plastic wrap and chill for 1 hour.
  4. After an hour, take the dough out and roll it between two sheets of parchment paper until it is approximately 1/8 inch thick. Place it back in the refrigerator for 15 minutes.
  5. Preheat the oven to 450 degrees. Combine the sliced persimmon slices, 2 tablespoons of sugar, and the lemon peel in a medium bowl. Toss to blend.
  6. Spread the preserves over the crust, leaving a 1 inch border.
  7. Arrange your persimmon slices overlapping each other. Feel free to make your own design! Fold the crust border up and over to create the galette shape.
  8. Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
  9. Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
  10. Let your galette stand for at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of ice cream!
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Kasutera Cake

Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Servings Prep Time Cook Time
10slices 10minutes 45minutes
Servings Prep Time
10slices 10minutes
Cook Time
45minutes
Instructions
  1. Line your loaf pan (71/2 inches x 31/2 inches) with aluminum foil, followed by a layer of parchment paper. Preheat your oven to 325 degrees.
  2. Put your egg whites into a large mixing bowl and beat them on high for 30 seconds until you begin to see foam develop. Add in your sugar and continue beating, until soft peaks form.
  3. Now, you will begin by mixing your yolks one at a time, into your egg white mixture, at medium low speed for 1 minuted. Gradually add in your sifted flour and beat on low speed for 30 seconds.
  4. Next, you pour in your honey and water mixture and continue to beat on low for 1 minute.
  5. Pour your batter into your loaf pan, tapping the edges on a table to remove any bubbles. Smooth out the top of your batter to make it spread out evenly in the pan.
  6. Bake your cake for 45 minutes, or until the top is browned. Remove the pan from the oven, dropping it on the counter and let it cool.
  7. Remove the parchment paper slowly. Cut all the edges off except for the top and bottom. Cut into thick slices and serve!
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Italian Ice Recipe

Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Servings Prep Time Skill Level
4people 5minutes
Servings Prep Time
4people 5minutes
Passive Time
3hours
Ingredients
Ingredients
Instructions
  1. Blend the fruit, sugar, honey and lemon juice with 2 cups of ice in a food processor or blender until chunky. Add the last cup of ice and blend until completely smooth.
  2. Pour the mixture into a shallow baking dish and freeze for 30 minutes. Scrape the ice with a fork until slushy, then freeze again until firm, about 2 1/2 more hours.
  3. Once your mixture is firm, scoop out the ice into paper cups and serve!
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Kid-Friendly Limoncello

Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Servings Prep Time
10servings 5minutes
Servings Prep Time
10servings 5minutes
Ingredients
Ingredients
Instructions
  1. Using a vegetable peeler, remove the peel from the lemons in long strips while trying to avoid the pith (the white part). Place the lemon peels in a 2-quart pitcher. Squeeze the lemons out of the peeled lemons and place in the pitcher. Pour three cups of water over the lemon peels and cover with plastic wrap. Let the lemon peels steep for at least 2 days, 4 if you can.
  2. After the 2-4 days, remove the lemon peels. Stir 3 cups of water in with the sugar in a medium pan over low heat, until the sugar dissolves. Cool completely. Pour the sugar syrup into you lemon water mixture. Refrigerate and serve!
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Swedish Tea Ring

During the holidays in Sweden, many people celebrate Saint Lucia Day as well as Christmas. Saint Lucia day falls on December 13th and honors the Saint Lucia, who is known to bring love, kindness and light to the Swedish people during the dark times of winter. On the morning of December 13th, a family’s eldest daughter dresses in a long white nightgown and places a wreath lined with ligonberries and nine candles on her head. She wakes the household carrying coffee and baked treats, such as saffron buns, tea cakes and gingerbread cookies. Saint Lucia’s presence on this morning symbolizes the return of light and a joyous start to the holiday season. Here, Tea’s Design Director, Hannah Robinson, shares her family’s Swedish Tea Ring recipe.

Swedish Tea Ring
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"When I think about my family’s holiday traditions, one of the first things that comes to mind is the beautiful Swedish tea ring that my mom makes every Christmas morning. By the time I get out of bed, my mom has already formed the kneaded dough into a ring and has placed it in the oven to bake. Quite frankly, nothing is better than waking up to the smell of sweet dough baking when it’s chilly outside! After the tea ring cools, my mom adds a festive touch by lightly drizzling icing across the top of it and placing a crimson-colored candle in the center. We then gather as a family to start our day of celebration by opening stockings and each enjoying at least one slice of my mom's delicious breakfast treat."
Swedish Tea Ring
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"When I think about my family’s holiday traditions, one of the first things that comes to mind is the beautiful Swedish tea ring that my mom makes every Christmas morning. By the time I get out of bed, my mom has already formed the kneaded dough into a ring and has placed it in the oven to bake. Quite frankly, nothing is better than waking up to the smell of sweet dough baking when it’s chilly outside! After the tea ring cools, my mom adds a festive touch by lightly drizzling icing across the top of it and placing a crimson-colored candle in the center. We then gather as a family to start our day of celebration by opening stockings and each enjoying at least one slice of my mom's delicious breakfast treat."
Servings Prep Time Cook Time
8people 20 minutes 30minutes
Servings Prep Time
8people 20 minutes
Cook Time
30minutes
Ingredients
Ingredients
Instructions
  1. To make the dough, start by scalding the milk and stirring in the butter, sugar and salt. Cool to a lukewarm temperature. Dissolve the yeast in warm water. Add milk mixture, eggs and half of the flour to the yeast and beat until smooth. Stir in as much of the remaining flour as necessary to make the dough slightly stiff.
  2. Turn dough on floured board and let rest 5 minutes. Knead the dough 5-8 minutes until it’s smooth and elastic. Put in greased bowl and grease the top. Cover and let it rise in a warm place until double in size (which will take about 1 hour).
  3. To make the tea ring, start by working the butter into the sugar. Add in a lemon peel and almonds and mix well. Roll dough into a 14" x 10" rectangle and sprinkle sugar mixture evenly over the dough.
  4. Arrange dried fruit evenly over all and roll up from the long side. Form it into a circle on a greased baking sheet and seal ends together firmly. Snip the dough with scissors from the edge of the circle—3/4 of the way to the center every 1 1/2".
  5. Turn the cut pieces on their sides. Place a greased tin can in the center to keep the hole round for a non-drip candle. Cover and let it rise until it’s double in bulk (which will take about 1 hour).
  6. Now, to make the icing, mix all the icing ingredients together. Preheat your oven to 350-degrees. Bake it for 25-30 minutes. Let it cool and lightly drizzle icing on top of it. To finish it up, place a candle in the center and enjoy the start to your holiday!
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