I’ve long been itching to try a matcha-flavored confection, not only because I’m exceedingly fond of the tea itself, but also due to the fact that I currently live in the very heartland of green tea and tea-flavored sweets. Of all the various possibilities of matcha treats–cookies, tiramisu, puddings, trifles, to name a few–I settled on a more simple but classic method: shortbread. It had been far too long since I’d made a batch of the crisp, flaky, buttery cookies, and having prized upon Clotilde’s own especially tempting sugar-rolled recipe over at C&Z, the call of the tea leaves summoned me to my kitchen, irregardless of the fact that it was already past nine on a Monday night.
Thriftiness, I’m convinced, lends even the most mediocre fare a flavorful radiance that can only be achieved by repurposing formerly wilting produce. The satisfaction of resourcefully using otherwise neglected ingredients seems to tuck in a particular palatable delight. However, I say this only so far as my experiments in the world of sugared confections go. I have a decidedly less-stellar performance record of savory culinary adaptations in the kitchen (read: pantry stir-fries gone awry). But I was truly ecstatic over my first batch of homemade marmalade, finally making use of a bag of delicious (but seemingly bottomless) Japanese grapefruits given to me by a good friend.
Although I have never envisioned myself as a jam-maker or marmalade brewer (?), thanks to the inspiration from a favorite blogger (thank you She Who Eats) and a Saturday afternoon to while away while my laundry dried outside in the intermittent sunshine, I felt emboldened to give marmalade-making a go. Continue reading