matcha icing for a matcha ‘Pop-Tart,’” he added. “We make these little hand pastries. They’re really good.”
Matcha also colors and flavors treats from Dia Doce Gourmet Cupcakes in West Chester. Guests at a recent special event sampled matcha-blueberry velvet cupcakes and gin cocktails with matcha, mint and muddled lime.
As for the powder itself, “it’s a very earthy, umami flavor to it, and I just love that,” said Natalie Lynn of Counterpart Kombucha, who brews matcha pineapple kombucha.
“It’s just so delicious,” she described, “one of my favorites.”
Find it at Green Engine Coffee Co., where green “is our color,” Morris said. “So I guess we’re always celebrating St. Patrick’s Day.”
1 teaspoon Pureblend matcha 1 tablespoon hot water Honey, to taste (optional) 10 to 12 ounces steamed milk INSTRUCTIONS
Spoon matcha into a mug. Add the water and stir until no lumps remain, then mix in honey, if using. Add milk and serve. Serves 1.
Matcha Avocado Toast
Hearty bread, cut thick and toasted
4 tablespoons full-fat Greek yogurt 1 avocado Pinch of salt Splash of freshly squeezed lime juice, to taste
1 tablespoon chopped mint leaves
1 tablespoon chopped chives
2 teaspoons matcha powder
Radishes, microgreens and edible flowers for topping
For a sweeter twist, drizzle in a ½ to 1 teaspoon and return to oven to keep warm.
For the vegetables: Add carrots and potatoes to the pot and bring to a simmer over high heat. Reduce heat to medium-low, cover and simmer until vegetables begin to soften, 7 to 10 minutes.
Add cabbage to pot, increase heat to high and return to a simmer. Reduce heat to low, cover and simmer until all the vegetables are tender, 12 to 15 minutes.
While vegetables cook, transfer beef to a cutting board and slice ¼-inch thick against the grain. Return beef to platter. Using slotted spoon, transfer vegetables to the platter with the beef. Moisten with additional broth and serve with Irish soda bread. honey (optional) INSTRUCTIONS
Mash the avocado with lime juice and mix in Greek yogurt, salt, chives and mint until fully incorporated. Sift in matcha powder and stir until evenly dispersed. Spoon and spread onto toasted bread and top with thinly sliced radishes, microgreens and edible flowers. Serve immediately. 1 cup mixed greens 1 orange, half to be sliced for salad and other half for 1 teaspoon of juice
2 tablespoons goat cheese INSTRUCTIONS
Add 1 teaspoon of matcha to a small bowl or cup and mix with 1 teaspoon of hot water to make a matcha paste. Mix in 1 teaspoon of grapeseed oil and 2 teaspoons of agave or honey. Slice the orange in half and squeeze a teaspoon of the juice into the matcha dressing. Add pinch of sea salt to the matcha dressing and stir well. Add mixed greens to a small bowl. Peel the remaining half of the orange, cut into small slices and place over greens. Break goat cheese into small pieces and place on greens. Pour matcha dressing over greens, orange slices and goat cheese.
Kari Dandrea of Pureblend stands in a Kenyan tea field.
Sure, you could buy a strangely pink corned beef at the supermarket for St. Patrick’s Day — or for everyday sandwich-making. Or you could make your own, using tips from America’s Test Kitchen.
Pureblend sells organic matcha.
Green Engine Coffee Co. serves matcha lattes, homemade matcha “PopTarts” and more.