What does black sesame pair with?

Myo notes that its flavor profile is complementary to warm flavors like vanilla, cinnamon, and chocolate . In the form of seeds, it can add a new dimension to homemade granola; streusels for coffeecakes, muffins, loaves, or cobblers; and buttery cookies like sugar and shortbread.

What do you do with black sesame paste?

This delicious paste is found in various recipes like rice cakes, oatmeal, milk, smoothies, sauces, and more . Black sesame paste is a staple in Asian cuisine, with many restaurants offering a drink or dessert made with this yummy paste.

Does black sesame increase estrogen?

Similar to flaxseeds, sesame seeds fall into the 'estrogen boosting foods' category due to their high levels of lignans . Often used in Asian cooking sesame contains 11.2mg of lignans per ounce making them an excellent choice to help boost your estrogen levels through food.

How can I enhance my black sesame flavor?

Use Turbinado Sugar to Amplify Flavor In Japan, black sesame desserts are often served with kuromitsu, which means "black honey," though it's really a type of light molasses. It has a maltiness and mild acidity that underscore toasted black sesame in a delightful way.

Should I refrigerate black sesame paste?

You can store the homemade sesame paste in the refrigerator for up to 1 month and in the freezer for half a year. Bring the paste back to room temperature before using it.

What flavors go well with black sesame?

The taste of black sesame also complements chocolate, vanilla and creamy ingredients such as cream cheese and butter well. (Hence all the black sesame shortbreads and cheesecakes out there!) Another common flavor pairing is with matcha green tea powder, as both have an earthy flavor.

Is black tahini the same as black sesame paste?

Is black sesame paste the same as black tahini? Both are made from black sesame seeds . The black tahini is not roasted and is typically not sweetened. It also has a thinner texture.

Do black sesame seeds need to be washed?

Rinse: Thoroughly wash under cold water . Optional Soak: Briefly soak if desired. Dry: Air-dry on a towel. Store: Keep in an airtight container in a cool, dry place.

Can I eat raw black sesame seeds?

Sesame seeds can be eaten raw , or they can be baked or toasted to bring out more of their natural nutty flavor. They are a common topping on bagels, burger buns, salads, and breadsticks. They can also be tossed into salads. Tahini, which is a main ingredient in hummus, is made from ground sesame seeds.

Can I eat black sesame everyday?

Potential Risks of Eating Black Sesame Seeds Daily Like any nutritious food, they should be consumed in appropriate portions. Excessive intake without balancing overall calorie consumption can lead to weight gain. Oxalate Content: These black seeds have a moderate amount of oxalates.

What flavor pairs well with sesame?

Asian flavors: Toasted yuzu sesame seeds are commonly used in Asian cuisine. They pair well with flavors such as soy sauce, mirin, rice vinegar, ginger, and garlic . Seafood: Toasted yuzu sesame seeds are a great addition to seafood dishes. Such as sushi, sashimi, and seared tuna.

What fruit goes well with black sesame seeds?

He says “with summer coming up,” a black sesame caramel sauce might be “paired with fruits like peaches and nectarines .”

What compliments sesame seeds?

FLAVORS THAT GO WITH SESAME SEEDS: Black Pepper: Our pure black pepper is the most widely used seasoning on Earth. ... White Pepper: Use white pepper to season light-colored dishes like cream sauces, soups, potatoes, pasta and seafood. More items...

Recipe: Black Sesame-Espresso Pinwheel Shortbread Cookies (2024)

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Grace Elkus

Grace Elkus was the Deputy Food Director at Kitchn, where she wrote a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.

updated Apr 30, 2019

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Recipe: Black Sesame-Espresso Pinwheel Shortbread Cookies (1)

An easy slice-and-bake shortbread cookie flavored with black sesame.

Makes48 cookies

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What Is Black Sesame?

Black sesame seeds boast a stronger, earthier, nuttier flavor than their white sesame counterparts (although they’re similar enough that they can be used interchangeably). Look for them next to the white sesame seeds in the spice aisle of your grocery store (McCormick now sells them), at Whole Foods, or a Japanese market. You can also can buy them online.

While you can sprinkle the black seeds directly onto salads, noodle bowls, or roasted vegetables for a striking garnish, you’ll need to grind them first (in a spice grinder or food processor) for most baking applications. Similar to making homemade nut butters, the seeds will begin to release their natural oils, forming a very thick paste. For these cookies, I thinned out the paste with a small splash of water to allow the mixture to more seamlessly incorporate into the dough.

A Mesmerizing Cookie Absolutely Anyone Can Make

A swirled cookie is one of the best ways to show off black sesame’s bold color. Plus, they’re easier to make than they look: You’ll whip up a simple four-ingredient shortbread dough, add flavoring to half (in this case, black sesame and espresso powder), stack the two doughs on top of one another, roll them into a log, slice into rounds, and bake. For a little extra sparkle, you can roll the log in a mixture of turbinado sugar and espresso powder before baking.

Comments

An easy slice-and-bake shortbread cookie flavored with black sesame.

Makes 48 cookies

Nutritional Info

Ingredients

1/4 cup
black sesame seeds
16 tablespoons
(2 sticks) unsalted butter, at room temperature
1/2 cup
powdered sugar
1/2 teaspoon
kosher salt
1 teaspoon
vanilla extract
2 cups
all-purpose flour
1 teaspoon
warm water
4 teaspoons
finely ground espresso beans or espresso powder, divided
1
large egg, beaten
1/4 cup
turbinado sugar

Instructions

Grind the sesame seeds in a spice grinder until they form a thick paste, about 2 minutes. (Alternatively, use a clean coffee grinder or food processor.) Set aside.
Place the butter, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low speed until just combined, then increase the speed to medium and beat until completely smooth, about 2 minutes. Reduce the speed to low again and beat in the vanilla. With the mixer running, gradually beat in the flour and continue beating until a dough forms. Transfer half the dough to a piece of parchment paper and shape it into a rough rectangle.
Stir together the ground sesame seeds, water, and 2 teaspoons of the espresso powder in a small bowl until combined. Add to the dough in the mixer and beat on low speed until just incorporated. Transfer to a piece of parchment and shape into a rough rectangle like you the vanilla dough. Cover both doughs with a second piece of parchment.
Roll each dough (still sandwiched in the parchment) into a 12x9-inch rectangle that's about 1/4-inch thick. Stack the doughs (still in parchment) on a baking sheet. Refrigerate until the doughs are firm but still pliable enough to roll out, 30 to 40 minutes.
Remove both doughs from the refrigerator and remove the top piece of parchment from each (reserve the parchments). Stack the doughs on top of each other, lining them up as precisely as possible and trimming the edges so that you’re left with a clean rectangle. (Keep in mind that whichever dough is on the bottom of the stack will be the outside of the pinwheel). Starting from a long end, tightly roll the rectangle of dough up into a log.
Wrap the pinwheel log in parchment paper. Refrigerate for 1 hour.
Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with the reserved parchment paper.
Remove the dough log from the refrigerator, unwrap, and brush all over with beaten egg. Cut in half crosswise. Combine the turbinado sugar and remaining 2 teaspoons espresso powder on a large plate. Roll each log in the mixture, patting it to adhere. Slice each log into 1/4-inch-thick rounds (you should get about 24 cookies from each log). Turn the log a quarter turn every three or four cuts to prevent a flat side. Place 12 rounds on each baking sheet.
Bake the cookies for 7 minutes. Rotate the baking sheets from top to bottom and front to back. Continue baking until the cookies are just set in the center (the undersides will brown, but the tops will not), 5 to 6 minutes more. Let cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack. Repeat with the remaining dough slices (no need to cool baking sheets or use new parchment).

Recipe Notes

Storage: The baked cookies can be stored in an airtight container for up to 1 week.

Freezing the dough: Wrap the parchment-wrapped log of cookie dough in plastic wrap and freeze until solid, about 3 hours. Be sure to label and date the cookies with their baking temperature and time. Remove the cookie logs from the freezer for 15 minutes before slicing and baking.