Japanese International Dinner

On Saturday, January 12 we celebrated Japan, our third dinner at the Unitarian Universalist Church of Buffalo.

After watching the different groups that were participating in the Buffalo and Erie County Historical Society's Bunka no Hi, or Japan Culture Day back in November, I knew I had to ask the dancers if they would like to come and perform for our Japanese International Dinner.

Robert Poczik told stories about what it is like for a Westerner to go to a traditional Japanese public bath; this story was a humorous and surprising view of everyday Japanese culture. He then shared a slide show from his several trips to Japan, showing highlights of the city of Kyoto, the ancient capital of Japan and the country's greatest repository of imperial palaces, as well as it's monasteries, gardens and home to Japan's geisha. It was a very rich visual glimpse into the beauty of Japan.

Pictured above is a Japanese Buddhist altar. Pictured below is candied ginger.




The following people and groups helped to make this evening so successful:

Bruce Acker, the Assistant Director of Asian Studies Program at the University at Buffalo.

Dr. Takako Michii, PHD is the president of Buffalo-Kanazawa (Japan) Sister Cities Committee, former director of the Japanese program at SUNY Buffalo, distributor of Kaengen (Enagic) Water.

Joshua Smith of Serene Gardens.

Atsuko Nishida-Mitchell, certified tea ceremony instructor and Martin House docent.

Leader Setsuko Mullen, Yoshiko Connolly and others, all members of the Odori No Kai (Japanese Dance Group).

Susan Mann Dolce donated boxes and boxes of oranges for the center pieces.

Eve Holberg helped set up the main hall and produced dozens and dozens of origami cranes.

Kate Goehrig Scott helped transport all of the lovely dancers and assisted them with their music.

There were many many many door prizes that were donated by Serene Gardens, A Chau International, and Westside Stories, including books, chopsticks, gift certificates, and more. It made for a very exciting end of the evening!

The evening's menu included:

Salt massaged cucumbers with miso, undaria pinnatifida seaweed, and sesame seed

Sake steamed kabocha squash with white miso



Misoshiru with shaved daikon, yellow onions, and mountain yam

Sliced ginger and cracked red pepper crusted grilled tofu

Crystalized ginger wild rice blend with carrots and chaved cabbage

Roasted peppers with mentsuyu served on mixed beans

Azuki bean ice cream

Green salad with terriyaki nori and pumpkin seed dressing

Red Bean Ice Cream - No Eggs!

The vanilla ice cream is 1 pint of heavy cream, one cup of milk, 1/2 cup raw organic sugar and 2 tsp vanilla bean paste. Blended for 30 minutes in the ice cream maker, this soft ice cream needs to be packed and placed in the freezer while you make the red bean paste.

Bring the beans to a boil and then reduce to a simmer for 1 1/2 hours. Mash until the consistency of refried beans.

Pull out the ice cream and add the bean paste. Use a mixer and blend until smooth.

Place back into the freezer. Re-mix after one hour so that the beans are even distributed throughout the ice cream.

Its consistency is like a dry gelato, mild, not too sweet. Very うま味. 

Caramel, Irish Sea Salt, and Madagascar Vanilla Bourbon Ice Cream - No Eggs

1 pint of organic heavy cream
1 cup organic 2% milk
1 cup organic 1/2 & 1/2
1 cup raw organic sugar
1 1/2 tbls Madagascar Vanilla Bourbon











Whip the ingredients together. Stir in 1 to 1 1/2 tbls gritty organic Irish Sea Salt. Do not use Kosher, regular sea salt, or table salt.

Whip until frothy. Set up the Krupps Ice Cream machine. Set a funnel in the opening. Start the machine and slowly add the whipped ingredients.

After 25 minutes, use a heated spoon or knife to drizzle several tablespoons of caramel into the mixing ice cream.

When the cycle is finished (30 to 40 minutes) pack the soft ice cream into two 1 pound plastic containers. Recycling your large yogurt containers for this is perfect.

Freeze for at least one hour before serving.










Drizzle more caramel on top before serving.

Ben & Jerry's Style Chocolate Chip Cookie Dough Ice Cream - No Eggs!

Since we got this ice cream machine, we've made pineapple/orange/lemon sorbet, strawberry, chipped vanilla bean, and chocolate peanut butter. Here I've made chocolate chip cookie dough.







You need to make a batch of cookies at least two days prior to making this. The bonus is you could also try making ice cream sandwiches with them. Go to this link for the best no egg recipe ever. Line a small cookie sheet with wax paper and spoon 1/2" inch dollops of cookie dough onto the paper. Set into the freezer and let there for 24 to 48 hours.

The ice cream is one pint heavy cream, one and a half cups 2% milk, 1/2 cup half & half, 3/4 cup of sugar, and 1 tbls vanilla.












During the last five minutes, drop the bits of cookie into the mixer.

When the thirty minute cycle is up, pack the ice cream evenly into two tupperware containers, smoothing down the top. Cover and freeze for at least one hour before serving.

Peach, Beet and Tarragon Pie with Homemade Vanilla Bean Chip Ice Cream

Peaches from Tom Towers Farm

Sunset Beets from Bozard Farm

Tarragon from Native Offerings

I came across this pie in search of Amish pie recipes. It called for cubes of soft cheese and other herbs and little crisp bits of sausage, but I was looking for something sweeter.

So I left out the the cheese and sausage and limited the bouquet of herbs down to one, the licorice flavored French Tarragon and one spice, cinnamon.

I reduced the sugar to one cup and added two extra pats of butter. The crust was crimped, washed with melted butter and cream and sprinkled liberally with cinnamon and sugar.

Baked for 40 minutes at 380 degrees, the pie was robust and savory. Couldn't tell by eye which were peach and which were beet after baking, but the flavors were noticeable enough. Mixed reviews from the family. However, since I love earthy and savory flavors, I really enjoyed it.

The vanilla bean chip ice cream was a snap to make. The bean soaked in hot water and then was minced and added to 1 pint of heavy cream, one cup of milk, 1/2 cup raw organic sugar and 2 tsp vanilla bean paste. Blended for 30 minutes in the ice cream maker, this soft ice cream was a great accompaniment to this unusual pie.

Chunky Monkey Ice Cream-No Eggs No Added Sugar

Slice two bananas and freeze.

Rough chop 1 cup of walnuts.

Add bananas, 1 pint of heavy cream and 4 tbls of organic chocolate syrup to mixer.

Add in 1 1/2 cups milk or light cream.

 Add in walnuts.

Add in large chunk chocolate.

 Mix until whipped smooth. Pack into two storage containers and freeze for one hour.

Scoop and serve!

Strawberry Ice Cream - No Eggs!

One pack of organic strawberries, hulled and halved. Washed very well.

One cup of sugar added and mixed well.

Using a potato masher, stand on a step stool, so you are directly above the bowl and mash the berries down.

The berries should have an even pulpy appearance. About 1/2 to 2/4 cup of water will be released from the fruit in the process.

Because of this you halve the usual amount of milk down to 1 cup. This batch has almond milk. Add in 2 cups organic heavy cream and then 2 tsp. vanilla paste or syrup. Blend well and then add to an ice cream machine.

 After 30 minutes it'll look like soft serve ice cream.

Pack it and freeze for at least one hour before serving.