To make a matcha sherbet, you'll want to create a refreshing and creamy treat that's slightly tangy, thanks to the addition of fruit or citrus. Here’s a simple recipe for making matcha sherbet:
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar (or adjust to taste)
- 2 tablespoons matcha powder
- 2 tablespoons lemon juice (optional, for tanginess)
- 1/2 teaspoon vanilla extract (optional, for flavor depth)
Instructions:
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Mix the dry ingredients: In a small bowl, sift the matcha powder to break up any clumps. Set aside.
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Heat the milk and sugar: In a saucepan, combine the whole milk and sugar over medium heat. Stir until the sugar is dissolved, but do not let it come to a boil.
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Combine matcha with liquid: In a separate small bowl, whisk a small amount of the warm milk mixture into the sifted matcha powder to make a smooth paste. Gradually add this matcha paste back into the saucepan with the rest of the milk mixture, stirring constantly.
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Add the cream: Once the matcha is fully dissolved into the milk, stir in the heavy cream. Heat gently for another 2–3 minutes until it’s well-combined and smooth.
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Cool the mixture: Remove the saucepan from heat, and add the lemon juice and vanilla extract if using. Let it cool to room temperature, then chill it in the fridge for at least 2 hours, or until completely cold.
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Churn the mixture: Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
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Freeze the sherbet: Transfer the churned mixture to an airtight container and freeze for 2–3 hours, or until firm.
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Serve: Scoop the sherbet into bowls or cones, and enjoy a creamy, tangy, and refreshing matcha treat!
Tanka, located in Miami's Edgewater neighborhood, offers a diverse menu inspired by Cantonese, Shanghai, and Szechuan cuisines. While their menu emphasizes contemporary Chinese dishes, they also feature a selection of sushi options.
Some of the sushi offerings at Tanka include:
- Sexy Roll
- Dragon Roll
- Unagi (eel) Poke Bowl
- Tanka Tempura Roll (Cooked)
- Spicy Tuna Roll
- Shrimp Tempura Roll
For a comprehensive view of their sushi menu and other offerings, you can visit their official website:
Please note that menus can change over time. For the most current information, it's advisable to contact Tanka directly or check their website before planning your visit.
Lamb Chops with Mango-Yogurt Sauce is a flavorful and elegant dish that combines the richness of lamb with the sweetness of mango and the creaminess of yogurt. The sauce complements the lamb perfectly, balancing its savory taste with fruity and tangy notes.
Here's a step-by-step guide on how to prepare this dish:
Ingredients:
For the Lamb Chops:
8 lamb chops (about 1-inch thick)
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary (or thyme), chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika (or regular paprika)
Salt and pepper, to taste
1 tablespoon lemon juice
For the Mango-Yogurt Sauce:
1 ripe mango, peeled, pitted, and chopped
1/2 cup plain Greek yogurt (or regular yogurt)
1 tablespoon lime juice (or lemon juice)
1 tablespoon honey or agave syrup (optional, depending on your sweetness preference)
1/4 teaspoon ground cumin (optional for extra depth)
Salt and pepper, to taste
Instructions:
1. Marinate the Lamb Chops:
In a bowl, combine the olive oil, garlic, rosemary (or thyme), ground cumin, ground coriander, smoked paprika, salt, and pepper.
Add the lamb chops to the bowl and rub the marinade all over the meat. Make sure each chop is coated well.
Cover the bowl and marinate the lamb chops for at least 30 minutes in the refrigerator. For deeper flavor, marinate them for 2-4 hours (or even overnight if you have time).
2. Make the Mango-Yogurt Sauce:
In a blender or food processor, combine the mango, Greek yogurt, lime juice, honey, ground cumin (optional), and a pinch of salt and pepper.
Blend until smooth. If the sauce is too thick, you can add a small amount of water or more lime juice to reach your desired consistency.
Taste the sauce and adjust the seasoning as needed. Add more honey if you like it sweeter, or more lime juice for extra tanginess.
Once ready, set aside and keep it chilled in the fridge until the lamb is cooked.
3. Cook the Lamb Chops:
Preheat your grill, grill pan, or skillet over medium-high heat.
Add a small amount of olive oil to the pan if needed. Once hot, place the lamb chops in the pan or on the grill.
Sear the lamb chops for about 3-4 minutes per side for medium-rare (adjust the cooking time if you prefer more or less doneness). You can check the internal temperature with a meat thermometer:
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Well-done: 160°F (71°C)
Once done, remove the lamb chops from the heat and let them rest for about 5 minutes to allow the juices to redistribute.
4. Serve the Lamb Chops:
Arrange the cooked lamb chops on a serving platter.
Drizzle the mango-yogurt sauce over the lamb chops or serve the sauce on the side for dipping.
Optionally, garnish with fresh herbs like cilantro, mint, or additional lime wedges for extra freshness.
Tips:
Spices: You can adjust the spices in the lamb marinade to your liking. Adding a touch of cinnamon or cardamom could give the lamb a more complex, warm flavor.
Grilling Option: If you prefer grilling, you can cook the lamb chops over medium-high heat for about 3-4 minutes per side, or until your desired level of doneness is reached.
Serving Suggestions: This dish pairs well with side dishes like roasted vegetables, couscous, rice pilaf, or a simple salad with a light vinaigrette.
