creating a wonderful jam out of them . the breakthrough was how the natural peel of the fruit was completely utilized by sheer practical insight and a little internet hearsay.because traditionally,in days of yore when jam making came into vogue in europe despite the prohibitively expensive price of sugar...
a few tablespoons of matcha powder to my vanilla ice cream base and added a little extra sugar to balance out the bitter flavor. i adapted the tahini cookie recipe from david lebovitz. he has a lot of great recipes on his site and is definitely more than worth the follow. i scaled down the cookie recipe...