October 2023 - Annie Falk

Preparing matcha has become a daily ritual in my life, and I’ve honed my skills in crafting a plant-based matcha latte to perfection. It’s not just a routine; it’s a meditative practice that provides me with an afternoon respite, fostering a mindful and artistic moment inspired by the Japanese Tea Ceremony.

As the leaves transform into brilliant hues of gold and red, and the air takes on a refreshing chill, I transition my beloved seasonal tradition to a cozy autumn indulgence: making my Pumpkin Spice Latte. There’s an undeniable sense of gratification in creating this warm, fragrant beverage.

Creamy almond milk, a generous spoonful of pumpkin purée, a dollop of velvety almond butter, a drizzle of maple syrup for that comforting sweetness, and a dash of pumpkin pie spice—the ingredient that truly elevates this drink. The heart of the brew is a shot of homemade espresso, bold and invigorating. Using a similar technique as preparing a matcha latte, the ingredients are whisked together until frothy.

If I am feeling extra indulgent, a swirl of whipped cream crowns this delicious hot drink, turning it into a decadent treat. As I take that first sip, I’m transported and ready to celebrate the season’s arrival with the warmth of this pure autumn delight.

Prep Time: 5 minutes

Cook Time: 3 minutes

Yield: Serves 1

One of the jewels of the Auberge Mauna Lani on the Big Island of Hawaii is Canoe House. An iconic restaurant first helmed by one of the legendary founders of Hawaiian Regional Cuisine, Alan Wong. While we were visiting, Chef Matt Raso was in the kitchen and Yuka, his beautiful wife, was greeting the guests. Matt revels in the local seafood and ingredients from the nearby farms, offering Japanese-inspired dishes, and he and Yuka were kind enough to share the magic ingredients Matt put together to create our favorite corn ribs.

Yuzu juice, soy sauce, and truffle oil are the main ingredients—the yuzu juice provides a bright citrusy note, the soy sauce adds saltiness and umami, while the truffle oil adds a luxurious earthy flavor to this simple farm-fresh vegetable. The Japanese 7 spice will bring some heat and complexity to the sauce, creating a deliciously balanced dish.

While most recipes suggest you roll corn ribs in their rub or sauce before cooking them, chef Matt does this in reverse. He fries the ribs then rolls them in the sauce. Of course, you can oven-bake your corn ribs or use the air fryer, in which case you would season them beforehand.

In my home, we love serving these corn ribs with cocktails as an elevated hors d’oeuvre, and we serve them as a side, with a drizzle of chili mayonnaise overtop. They pair so well with a simply grilled lemongrass snapper, citrusy poached salmon, or grilled lobster.

Taste the sauce and adjust the flavors if necessary to achieve the desired balance for your Yuzu Corn Ribs. If you like it on the spicy side, add more 7 spice, and consider serving with lemon or lime slices to cool the heat for those who have less tolerance for spice.

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: (16 corn ribs) serves 8 for cocktails, 4 as a side