Harleian MS. 279 (ab 1430) - Cxi. Tannye

Harleian MS. 279 (ab 1430) - Cxi. Tannye

I have become fascinated by the array of colors that could be found in the food of this particular time period.  Here is one such example that I found in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin, which uses the simplest of ingredients to create a drink whose name is also it's color.

While doing research for this dish I ran across a very interesting book, Renaissance Colour Symbolism - By Roy Osborne.  I confess I have only begun to read it, but I have developed a much greater respect for this recipe because of it.  I did not realize how symbolic colors were in our late period and the early Renaissance.  One of the more interesting things I discovered was the fact that it was believed that God infused all of his creations with symbolism, and nowhere was this more present then in color.

Colors represented virtues.  For example,  the "seven worldly virtues" identified by  Jean Courtois (Le Blason de toutes armes et escutz-The Blazon of all Arms and Escutcheons, 1420) which identified armorial tinctures thus:

Gold (or) - wealth (richesse)
Silver (argent) - purity (purete)
Red (gules) - eminence (haultesse)
Blue (azure) - loyalty (loyaulte)
Green (vert) - happiness (lyesse)
Black (sable) - modesty (simplesse)
purple (purpure) - abundance of goods (habondance de biens)

The Church identified the colors as faith (or), hope (argent), charity (gules), justice (azure), fortitude (vert) prudence (sable) and temperance (purpure).  The seasons also were represented through color, spring as vert, summer as gules, autumn as azure and winter as sable. The planets also had representative colors:

Sun (or)
Mars (gules)
Moon (argent)
Jupiter (azure)
Mercury (purpure)
Venus (vert)
Saturn (sable)

Color symbolism was applied to humoral theory and the seven ages of man. For more information on  medieval dietary theory, which includes a very brief synopsis on humoral theory, and the application of it in creating modern feast menu's, please see my research paper located here.

Sanguine (gules)
Choleric (azure)
Phlegmatic (argent)
Melancholic (sable)

Argent (infancy, up to seven years)
Azure (childhood, up to fifteen years)
Or (adolescence, up to twenty-five years)
Vert (youth, up to thirty-five years)
Gules (maturity up to fifty years)
Purpure (elderliness up to seventy years)
Sable (decreptitude to death)

Knowing how significant color was in this time period, I wanted to know if the final product had a significance attached to it.  I was excited to find that it did.  The color tawny which leans towards white or yellow displays contrition, innocence and feigned joy, while the regular color, represented by the "Tannye" found in the manuscript should be reddish represents great courage or false valor. Geoffrey Whitney's "Choice of Emblemes (1585), has a poem "In Colores" talking about the color associations common with the dyer's craft.  In this poem we can see the name of the recipe, is actually a description of it's color.

For mourners, blacke, for the religious, white,
Which is a sign of conscience pure and free.
The greene agrees with them in hpe that live,
And eeke [also] to youth this colour wee doe give.
The yelowe next, unto the covetous wighte [person],
And unto those whom jelousie doth fret.
The man refus'd, in tannye [tawny] doth delite [delight].

.Cxj. Tannye.—Take almaunde Mylke, & Sugre, an powdere Gyngere, & of Galyngale, & of Canelle, and Rede Wyne, & boyle y-fere: & þat is gode tannye.

111. Tannye - Take almond milk, and sugar, and powder ginger, and of galingale, and of cinnamon, and red wine, and boil fair; and that is good tannye.

Interpreted Recipe 

3/4 cup almond milk (I used quick almond milk)
2 tsp. or more sugar (to taste)
1/4 tsp. ginger (or half tsp. ginger if no galingale)
1/4 tsp. galingale
Pinch of Cinnamon
1/4 cup red wine

Note: there is the possibility that your almond milk may curdle when red wine is added and the drink is brought to a boil.  Wine is acidic and adding acid to almond milk is how you make Fride Creme of Almaundys - Cold Cream of Almonds, a lenten alternative to butter or creamy cheese.  The trick is to heat all the ingredients together to just below a simmer, and then serve.  It's that easy.  If it curdles, and they bother you, strain through a strainer before serving. I am ok with it, so you can see that my tannye got a little curdled.  I let it get too warm.  This is delicious, slightly reminiscent of mulled wine with the ginger being the main spice, the cinnamon warmly following, and the almond milk making it creamy.  A must serve for a winter's revel.

More Information: 

Renaissance Colour Symbolism - By Roy Osborne

Purslane - Recipe: To Pickle Purslain

Common Purslane - Portulaca oleracea

Family: Portulacaceae
Names: Purslane, Pusley, Pursley, Pigweed, Little Hogweed, Hogweed, Purslain, Garden Purslain, Red Root, Verdolaga, Wild Portulaca, Khorfeh, Duckweed, Purcelaine, Procelayne (Grete Herballe, 1516), Pourpier

Usage: Culinary, Medical

De portulace. Porcelayne / Ca. CCC.xl. (Grete Herballe, 1526)

POrtulax is a vertuous herbe. It coldeth in ye thyrde degre and moy∣steth in the secōde / and hath vertu to softē and to kele. It is good meate for coleryke folkes that be dyseased with feuers caused of coler. And also for them that be hole / yf it be eaten rawe it is profytable. The wa¦ter of the decoccyon is good to conserue the heate of the inwarde membres. It coleth the heet of feuers / it prouoketh vryne and vnbyndeth ye bely. It prouffyteth agaynst clyftes of the lyppes and fleyenges of the mouthe. Brenne the rote therof in a bras∣sen vessell and make powdre confyct with hony / and anoynte the lyppes therwith / & also it paleth the synsures of lazers anoyn∣ted therwith.

¶ For hote apostumes: A

¶ And yf it be brayed with vyneygre it is good agaynst hote apostumes. The iuce therof with all the herbe is prouffytable agaynst the hurtes of the bowelles / for it soupleth them. And is good to moderate ye vnmoderate flux of the matryce. Howbeit yf it be vsed to moche it marreth the syght and coleth the body / & letteth the coleryke vomyte / and habytacyon of woman. The sayd herbe chawed with a lytell vyneygre stoppeth the bledynge at the nose / and swa¦geth the brennynge of the stomake caused of coler. It is good agaynst feuers yf a playster therof be layde to the stomake wt a lytell vyneygre. It healeth ye tothe ache yf it be chawed / and healeth blaynes yf it be brused and layde theron.

¶ For payne of the reynes. B

¶ The iuce therof is good agaynst payne of the reynes and of the bladder / & restray¦neth the floures or menstrues in women. Water therof is good for bledynge emor∣roydes.

The sea Purcelayne flowreth in Iuly. (A Nievve Herball, 1554)

The Names.

Purcelayne is called in Greke 〈 in non-Latin alphabet 〉: in Latine and in shoppes Portulaca: in Frenche, Pourpier → , or Pourcelaine: in high Douche, Burgel: in base Almaigne, Porceleyne: in English, Purcelayne.

[ 1] The first kinde is called Portulaca satiua, or Hortensis: in Frenche, ← Pourpier → , or Pourcelaine domestique, or cultinée: in high Douche, Heymisch Burgel, or Burtzes∣kraut: in base Almaigne, Roomsche Porceleyne, or tamme Porceleyne: in En∣glish, garden and tame Purcelayne.

[ 2] The seconde kinde is called of the newe writers, Portulaca syluestris: in Frenche, ← Pourpier sauuage: in high Douche, Wildt Burtzel: in base Almaigne, Ghemeyne, or wilde Porceleyne: in English, Wild Purcelayne: but yet this is not that wild Purcelayne, which is described in some copies of Dioscorides, the which is of a hoate nature or complexion.

[ 3] The thirde kinde of Purcelayne of the later writers, is called Portulaca ma∣rina: in Frenche, Pourcelaine de mer▪ in Douch, Zee Porceleyne. This seemeth to be that herbe which the Greekes call 〈 in non-Latin alphabet 〉: the Latinistes, Halimus, especially the seconde kinde described by Plinie.

❀ The Nature.

[ 1.2] The garden and wilde Purcelayne are cold in the thirde degree, and moyst in the seconde.

[ 3] Sea Purcelayne is playnely hoate and drie in the seconde degree.

❀ The Vertues.

[ A] They vse to eate the garden and wild Purcelayne in Salades and meates, as they do Letuce, but it cooleth the blood, and maketh it waterie & nourisheth very litle: yet for all that, it is good for those that haue great heate in their sto∣mackes and inwarde partes.

[ B] The same taken in lyke sort, stoppeth all defluxions and falling downe of humours, and is good for the paynes of the bladder and kidneyes, & it healeth them, albeit they be exulcerated, fret or hurt.

[ C] Purcelayne comforteth the weake inflamed stomacke, & it taketh away the imaginations, dreames, fansies, & the outragious desire to the lust of the body.

[ D] The iuyce of Purcelayne dronken hath the same vertue: also it is good a∣gainst burning feuers, & against the wormes that ingender in the body of man.

[ E] It is good for such as spit blood, it stoppeth the blooddy flixe, the fluxe of the Hemoroides, & al issues of blood. It hath the like vertue being boyled & eaten.

[ F] The iuyce of Purcelayne powred vpon the head with oyle & vineger roset, swageth the head ache comming of heate, or of standing to long in the Sonne.

[ G] The same throwen vp into the mother or matrix, helpeth the burning in∣flammations, exulceratiōs, or gnawing frettings in the same, & powred in by a glister, it is good against the flixe of the guttes & exulceration of the bowelles.

[ H] The leaues of Purcelayne mingled with parched barley meale, and layde to the inflammations of the eyes, easeth the same, and taketh away the hoate swelling: so it is likewise good against S. Antonies fier, called Erysipelas: a∣gainst the heate and payne of the head, and against all hoate inflammations and tumours.

[ I] The same eaten rawe, are good against the teeth being set on edge, or asto∣nied, and it fasteneth them that be loose.

[ K] To conclude, Purcelayne cooleth all that is hoate, wherefore being layde vpon woundes, eyther by it selfe or with the meale of parched barley, it preser∣ueth woundes from inflammation.

[ L] The seede of Purcelayne beyng taken, kylleth and driueth foorth wormes, and stoppeth the laske.

[ M] The Sea Purcelayne is gathered in the sommer, and is of some preserued and kept in vineger for Salade, to be eaten at winter like Capers: for being so eaten, it doth heate and comfort the stomacke, causeth good appetite, or meate lust, and prouoketh vrine.

[ N] If this Purcelayne be Halimus, the roote thereof is good against crampes and drawing awry of sinewes, burstinges and gnawinges in the belly, to be taken in Meade the waight of a dramme. It also causeth Nurses to haue store of milke.

Of white Beets and Purslane. (Culpeper's School Of Physick, 1659)

WHite Beets are good for the Liver and for the Spleen, are abstercine. Pur∣slane doth abate the ardor of lasciviousness, and mittigates heat in the inward parts of the head and eyes: if preserved in brine, it heats and purges the stomach; it is cold in the third de∣gree, and moist in the second.

Kit-keys, Crucifex, Pease or Purslane pickled. (The Compleat Cook, 1664)

Take any of the aforesaid, and lay them in as much Wine as Water, with a little Salt, then boil them after this, put them in∣to a Pot, and cover them with Vinegar made of White wine.

Purslain pickled. (The English And French Cook, 1674)

Gather them at their full growth, but not too old, parboil them and keep them in
White wine Vinegar and Sugar.

To pickle Pursla•e to keep all the year. (The Cook's Guide, 1664)

TAke the biggest stalks picked clean, the• strew bay-salt first into your pot, and then th• stalks of Purslane, and then salt again, so do ti•l your pot be full, then tye it up close and keep it cool.

Interpreted Recipe (adapted from modern recipe)

Purslane
1 cup Vinegar (apple cider preferred)
1/2 cup water
2 tbsp. sugar or honey
Modern recipes add 1 onion sliced, 1 tsp. salt, 1/2 tsp. each cumin, coriander and mustard seeds, and three whole allspice.
Use only the thickest part of the purslane stems- Wash the purslane. Pinch off the clusters of leaves and any stems that are too skinny to pickle (these are great added to soup as a nautral thickener or on salad).
Chop the thicker purslane stems into pieces approximately 1 1/2-2 inches long.
Combine the vinegar, water, sugar or honey, salt and spices in a medium pot. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes to release the flavors of the spices.
If you are following the modern version, layer purslane and onions and brine in jars, until you are unable to add more. Pour the hot brine over the purslane stems. The liquid should completely cover them, but still, have at least 1/2 an inch of space between the surface of the brine and the rims of the jars.
Screw on the lids, hot water bath them. Let sit at least a week, but the longer the better.

Sources

Dodoens 1517-1585., R., 2020. A Nievve Herball, Or Historie Of Plantes Wherin Is Contayned The Vvhole Discourse And Perfect Description Of All Sortes Of Herbes And Plantes: Their Diuers [And] Sundry Kindes: Their Straunge Figures, Fashions, And Shapes: Their Names, Natures, Operations, And Vertues: And That Not Onely Of Those Whiche Are Here Growyng In This Our Countrie Of Englande, But Of All Others Also Of Forrayne Realmes, Commonly Vsed In Physicke. First Set Foorth In The Doutche Or Almaigne Tongue, By That Learned D. Rembert Dodoens, Physition To The Emperour: And Nowe First Translated Out Of French Into English, By Henry Lyte Esquyer.. [online] Available at: <http://name.umdl.umich.edu/A20579.0001.001> [Accessed 4 August 2020].

Early English Books Online Text Creation Partnership. 2011. The Grete Herball Whiche Geueth Parfyt Knowlege And Vnderstandyng Of All Maner Of Herbes [And] There Gracyous Vertues Whiche God Hath Ordeyned For Our Prosperous Welfare And Helth, For They Hele [And] Cure All Maner Of Dyseases And Sekenesses That Fall Or Mysfortune To All Maner Of Creatoures Of God Created, Practysed By Many Expert And Wyse Maysters, As Auicenna [And] Other. [Et]C. Also It Geueth Full Parfyte Vnderstandynge Of The Booke Lately Prentyd By Me (Peter Treueris) Named The Noble Experiens Of The Vertuous Handwarke Of Surgery.. [online] Available at: <http://name.umdl.umich.edu/A03048.0001.001> [Accessed 4 August 2020].

Quod.lib.umich.edu. 2020. Culpeper's School Of Physick, Or, The Experimental Practice Of The Whole Art Wherein Are Contained All Inward Diseases From The Head To The Foot, With Their Proper And Effectuall Cures, Such Diet Set Down As Ought To Be Observed In Sickness Or In Health : With Other Safe Wayes For Preserving Of Life ... / By Nich. Culpeper ... ; The Narrative Of The Authors Life Is Prefixed, With His Nativity Calculated, Together With The Testimony Of His Late Wife, Mrs Alice Culpeper, And Others.. [online] Available at: <https://quod.lib.umich.edu/e/eebo2/A35394.0001.001/1:37?rgn=div1;submit=Go;subview=detail;type=simple;view=fulltext;q1=purslane> [Accessed 4 August 2020].

Quod.lib.umich.edu. 2020. The Compleat Cook: Or, The Whole Art Of Cookery Describing The Best And Newest Ways Of Ordering And Dressing All Sorts Of Flesh, Fish, And Fowl, Whether Boiled, Baked, Stewed, Roasted, Broiled, Frigacied, Fryed, Souc'd, Marrinated, Or Pickled; With Their Proper Sauces And Garnishes. Together Vvith All Manner Of The Most Approved Soops And Potages Used, Either In England Or France. By T.P. J.P. R.C. N.B. And Several Other Approved Cooks Of London And Westminster.. [online] Available at: <https://quod.lib.umich.edu/e/eebo2/A80288.0001.001/1:3?rgn=div1;submit=Go;subview=detail;type=simple;view=fulltext;q1=Purslane> [Accessed 4 August 2020].

Quod.lib.umich.edu. 2020. The English And French Cook Describing The Best And Newest Ways Of Ordering And Dressing All Sorts Of Flesh, Fish And Fowl, Whether Boiled, Baked, Stewed, Roasted, Broiled, Frigassied, Fryed, Souc'd, Marrinated, Or Pickled; With Their Proper Sauces And Garnishes: Together With All Manner Of The Most Approved Soops And Potages Used, Either In England Or France. By T. P. J. P. R. C. N. B. And Several Other Approved Cooks Of London And Westminster.. [online] Available at: <https://quod.lib.umich.edu/e/eebo2/A53974.0001.001/1:3.11.35?c=eebo;c=eebo2;g=eebogroup;rgn=div3;view=fulltext;xc=1;q1=cookbook> [Accessed 4 August 2020].

Quod.lib.umich.edu. 2020. The Cook's Guide: Or, Rare Receipts For Cookery Published And Set Forth Particularly For Ladies And Gentlwomen; Being Very Beneficial For All Those That Desire The True Way Of Dressing Of All Sorts Of Flesh, Fowles, And Fish; The Best Directions For All Manner Of Kickshaws, And The Most Ho-Good Sawces: Whereby Noble Persons And Others In Their Hospitalities May Be Gratified In Their Gusto's. Never Before Printed. By Hannah Wolley.. [online] Available at: <https://quod.lib.umich.edu/e/eebo/A66843.0001.001/1:6.2?g=eebogroup;rgn=div2;submit=Go;subview=detail;type=simple;view=fulltext;xc=1;q1=purslane> [Accessed 4 August 2020].

Apothecary weights

The signes of the waightes, which the Pothecaries vse now a daies.

A graine.	is thus written.	Gra .
A scruple.	is thus written.	℈.
A dramme.	is thus written.	ʒ.
An ounce.	is thus written.	℥.
A pounde.	is thus written.	lib.
A quarter.	is thus written.	qr.
Halfe a quarter.	is thus written.	s.
A handfull.	is thus written.	m.
Aureus.	is thus written.	aur.

Aureus doeth containe a dramme and a halfe.

Ana, signifieth altogither, and thus is written, An̄.

A pound.	doth con∣teine.	twelue. ℥. (Ounces)
A quarter of a pound.	doth con∣teine.	thrée ℥. (Ounces)
Halfe a quarter.	doth con∣teine.	℥. s. (Ounces)
An ounce.	doth con∣teine.	eight ʒ. (Drams)
A dramme.	doth con∣teine.	thrée ℈. (Scruples)
A scruple.	doth con∣teine.	two ob. (1 obolus is approximately 10 grains or 0.65 grams)
A halfe peny.	doth con∣teine.	thrée siliques. (1 Siliques =4 grains 3 Siliques = 12 grains or .78 grams)

According to the Encyclopedia Brittanica, Apothecaries' weight is a "traditional system of  weight in the British Isles used for the measuring and dispensing of pharmaceutical items and based on the grain, scruple (20 grains), dram (3 scruples), ounce (8 drams), and pound (12 ounces)." 

Siliqua is Latin for the seed of the Carob Tree (also referred to as St. John's bread or Locust Tree).  

In the Roman Weight System 1 scruple (1.2 grams or 20 grains) = 2 Obulus (1 Obolus = 0.65 grams or 10 grains)  = 6 Siliques  (Siliqua is ~ 4 grains)

A graine.	Gra.	0.065 grams or 64.7  mg
A scruple.	℈.	1.2  grams  or 20 grains
A dramme.	ʒ.	1.772 grams
An ounce.	℥.	31.103 grams or 480 grains
A pounde.	lib.	373.242 grams
A quarter.	qr.	93.3 grams or  1440 grains
Halfe a quarter.	s.	46.65 grams or 720 grains
A handfull./Manipulus	m.	A rough measure approximately 4 grams
Aureus.	aur.	1/40th of a Roman pound ~ 8 Grams

One graine of Siliqua is as much as sixe graines of Lentieles, the which graine doubled sixe times, commeth to xxxvi. and then they make a scruple, thrée ℈. makes a ʒ. viii. drammes makes a ℥. xvi. ℥. makes a lib. xx. wheate cornes makes a scruple also.

The primary unit of weight in the Apothecary system is the Grain (usually barley or wheat)
The primary unit of volume in the Apothecary system is the Minim 

To convert grains to grams

Multiply the grain value by 0.06479891 

Sources: 

En.wikipedia.org. 2020. Apothecaries' System. [online] Available at: <https://en.wikipedia.org/wiki/Apothecaries%27_system> [Accessed 4 August 2020].

Cafe, K., 2020. Apothecary, Avoirdupois & Unusual Conversions - RF Cafe. [online] Rfcafe.com. Available at: <https://www.rfcafe.com/references/general/apothecary-avoirdupois.htm> [Accessed 4 August 2020].

culinarylore.com. 2020. What Does The Word Carat Have To Do With Carob Seeds?. [online] Available at: <https://culinarylore.com/food-history:carat-and-carob-seeds/#:~:text=A%20carat%20is%20defined%20as,same%20as%20100%20carob%20seeds.> [Accessed 4 August 2020].

En.wiktionary.org. 2020. Siliqua - Wiktionary. [online] Available at: <https://en.wiktionary.org/wiki/siliqua#:~:text=A%20weight%20of%20four%20grains%3B%20a%20carat.> [Accessed 4 August 2020].

Name.umdl.umich.edu. 2020. Prepositas His Practise A Vvorke Very Necessary To Be Vsed For The Better Preseruation Of The Health Of Man. Wherein Are Not Onely Most Excellent And Approued Medicines, Receiptes, And Ointmentes Of Great Vertue, But Also Most Pretious Waters, Against Many Infirmities Of The Body. The Way How To Make Euery The Said Seuerall Medicines, Receiptes, And Ointmentes. With A Table For The Ready Finding Out Of Euery The Diseases, And The Remedies For The Same. Translated Out Of Latin Into English By L.M.. [online] Available at: <http://name.umdl.umich.edu/A09920.0001.001> [Accessed 4 August 2020].

Zupko, Ronald Edward. “Medieval Apothecary Weights and Measures: The Principal Units of England and France.” Pharmacy in History, vol. 32, no. 2, 1990, pp. 57–62. JSTOR, www.jstor.org/stable/41111300. Accessed 4 Aug. 2020.

Crown Tournament 10/19/2019 - Okashi お菓子 (Sweets)

Jasmine Green Tea Ice cream on Agar Agar, surrounded by Red Bean Paste with Black Sugar Syrup

Imagine my surprise when I discovered I didn't publish the final tray of the feast! Here are the final recipes. This course is a selection of summery dishes called Anmitsu (あんみつ). This dish included a selection of fruits, agar agar jelly, green tea with jasmine ice cream, mochi and red bean paste drizzled with a sweet sugar syrup. This was my wink and nod to tIemitsu’s banquet ended which ended with a desert course of sweets: “Ice rice-cakes” (kōri mochi) ,tangerines, and persimmons on a branch.”

Shiratama Dango 白玉だんご

NOTE: Homemade mochi can be frozen for later use. A few tricks preserve the soft texture of fresh mochi when you freeze it. Roll prepared mochi pieces in potato starch, available in the baking aisle at grocery stores, to keep them soft and prevent them from sticking together when you freeze them in a large batch.

Wrap each individual piece of mochi in clear plastic wrap before you place it in the freezer to keep it from drying out. Store the individually wrapped pieces in a large plastic freezer storage bag or airtight container.

1 ⅔ cups glutinous rice flour
¾ to 1 cup water
2 ½ tbsp. Sugar

Combine rice flour, sugar and water in a large bowl. Mix with a rubber spatula until well combined. Add water and use your hand to form the dough into a ball. Roll into a log and pinch off dough from the log and roll each one into a ¾-inch (2 cm) ball and then flatten it into a thick disc, about a scant ½ inch thick.. 

Use your index finger to make an indentation in the center (this will help cook faster and less doughy in texture after cooking). Cook the shiratama dango in boiling water, about 2 minutes. When shiratama dango starts to float, pick them up and soak in ice water to let them cool.

Shiratama dango are soft and chewy within 30 minutes after they are made. If you are not using them right away, keep them in water and store in the refrigerator. Shiratama dango will become hard, so you need to re-cook them in boiling water to soften before serving.

Red bean paste 小豆ペースト

NOTE: can be refrigerated up to 2 weeks

1 cup dried red beans
3- 4 cups water, divided, or as needed
2 tbsp butter if smoother paste is needed
1 1/2 cups white sugar

Directions

Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.

Place drained beans in a clean saucepan and cover with 2 to 3 cups of water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.

Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes.

Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

Kuromitsu 黒光

NOTE: Can be stored in an airtight jar/bottle. Keep in the refrigerator up to a week. Black sugar (黒糖) can be purchased in Japanese grocery stores; however, if you cannot find it, you can substitute with Muscovado sugar or dark brown sugar. This kuromitsu is very rich. You can omit or reduce the amount of granulated sugar if you like.

Ingredients For 1 cup

1 cup Kurozato or Dark Muscovado Sugar substitute: unrefined brown sugar
1/2 cup water (120 ml)

Directions

Break brown sugar into pieces if it is a block. Mix sugar and water in a small pot and bring it to a boil over medium heat. Once boiled, reduce the heat to low. Stir well to dissolve sugar completely, and simmer for about 20 minutes until the mixture gets thick.

Note to make lighter: Sub Chuzarato or Coarse Demerara Sugar substitute: regular granulated sugar for half of the brown sugar.

Note: 1 pound of sugar is a little over 2 cups 

No Churn Ice Cream Green Tea w/Jasmine Ice Cream ジャスミンアイスクリームと緑茶

1 pint heavy whipping cream (about 2⅓ cups)
3 teabags of jasmine green tea
1 cup condensed milk

In a small pot, add ⅔ cups heavy whipping cream and 3 teabags over low to medium heat. Allow the mixture to simmer for about 5-8 minutes to allow the flavor to infuse into the cream.

Remove the pot from heat and allow the jasmine green tea and heavy whipping cream mixture to cool to room temperature, about 6-8 minutes. 

While the jasmine green tea mixture is cooling, add the rest of the heavy whipping cream (1⅔ cups) into a mixing bowl with the condensed milk. Mix well.

If you have a mixer, use it to mix the ingredients until stiff peaks form. If you don’t have a mix, stir by hand using a whisk, spoon, or chopsticks. If you use this method, stiff peaks won’t form. Just mix for about 5 minutes until bubbles have formed on the edges. Now transfer to a container, plastic or baking pan. And cover with plastic wrap. Then freeze for at least 6 hours or overnight.

Agar Agar jelly (kanten)寒天

Agar or agar agar is a white translucent jelly made of seaweed, which is suitable for vegetarian/vegan diet

2 tsp powdered kanten (agar agar) (2 tsp= 4 g) (or 1 agar/kanten stick)
2 cups water (2 cups = 500 ml)
2 Tbsp sugar (or more, optional)

Add water and agar powder in a small saucepan. Whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over. After the mixture has boiled and agar powder is dissolved, add sugar and cook on low heat for 2 minutes. If you add sugar before boiling, agar powder may not be dissolved. Remove the saucepan from the stove and pour the mixture into an 8" x 8" (20 x 20 cm) baking dish. Allow it to cool and let the agar set in the refrigerator (about 20 minutes). Cut into ½” (1.5 cm) cubes and they are ready to serve. Keep the jelly in an air tight container in the refrigerator for up to 3 days.

If you want to use gelatin: 1 tsp. agar/kanten powder = 1 tsp. powder gelatin

Persimmons 柿 and   Tangerines みかん