Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Friday, December 28, 2012
Wednesday, December 12, 2012
Wednesday, November 28, 2012
It's Been Awhile
Jumping jelly beans! It sure has been awhile! What can I say, I've been (select one or more of the below)
a) Attempting to develop a new form of renewable energy
b) Trying to be a peacemaker since people are blaming me for World War III
c) Avoiding blogging as there has been a disturbance in the Force and Skywalker strongly advised against doing so
d) Frantically prepping for the Queen's visit. We had tea and crumpets.
e) Busy trying to be less popular. Someone's got to do it!
Okay so none of those are true, but surely they provided a giggle or two.
Anyway to celebrate me being "back" ("Whatever I said, whatever I did, I didn't mean it, I just want you back for you. Want you back, want you back, I want you back for good") here is a recipe for a delicious Key Lime pie that I made over the Thanksgiving Holidays.
Key Lime pie?! In the Fall? For THANKSGIVING?
Imma rebel! Plus my SIL and I have been craving a good Key Lime pie since early summer. Hehe
Ingredients:
Crust
3/4 lbs graham crackers
4 tbsp. granulated sugar
2 sticks melted butter
1/4 tsp sea salt
Filling
4 egg yolks
1 can (14 oz) condensed milk
2/3 cup fresh Key Lime juice
1 lime, grated zest
Topping
1 cup heavy or whipping cream, chilled
2 tbsp. confectioners' sugar
1/2 tsp vanilla extract
Directions:
For graham cracker crust
1. Pre-heat over to 325 degrees
2. Break up the graham crackers, place in food processor and process to crumbs. Add the melted butter* , sugar and salt and pulse until combined.
3. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edges. Bake the crust for 10 minutes.
4. Remove from the oven and allow crust to cool
For the Filling
1. While the crust is resting, in an electric mixer with the wire whisk attachment whip the egg yolks and lime zest at high speed until fluffy (5-6 minutes).
2. Gradually add the condensed milk and continue to whip until thick (3-4 minutes longer). Lower the speed of the mixer and slowly add the lime juice until incorporated.
3. Pour the mixture into the cooled crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes.
For the topping
1. Whip the cream, confectioners' sugar and vanilla until nearly stiff.
2. Evenly spread the whipped cream on top of the pie, and place the in the freezer for 20 minutes prior to serving.
Note:
If you notice in the picture above, my Key Lime Pie is missing the whipped topping, that's because a) My SIL and I didn't realize that the whipping cream we had got needed to be chilled so it was a fat fail, and b) the egg whites which I had saved from the 4 egg yolks (from the filling) to make a replacement meringue topping was eaten by my niece earlier that morning. Oops.
Recipe from OPRAH
a) Attempting to develop a new form of renewable energy
b) Trying to be a peacemaker since people are blaming me for World War III
c) Avoiding blogging as there has been a disturbance in the Force and Skywalker strongly advised against doing so
d) Frantically prepping for the Queen's visit. We had tea and crumpets.
e) Busy trying to be less popular. Someone's got to do it!
Okay so none of those are true, but surely they provided a giggle or two.
Anyway to celebrate me being "back" ("Whatever I said, whatever I did, I didn't mean it, I just want you back for you. Want you back, want you back, I want you back for good") here is a recipe for a delicious Key Lime pie that I made over the Thanksgiving Holidays.
Key Lime pie?! In the Fall? For THANKSGIVING?
Imma rebel! Plus my SIL and I have been craving a good Key Lime pie since early summer. Hehe
Ingredients:
Crust
3/4 lbs graham crackers
4 tbsp. granulated sugar
2 sticks melted butter
1/4 tsp sea salt
Filling
4 egg yolks
1 can (14 oz) condensed milk
2/3 cup fresh Key Lime juice
1 lime, grated zest
Topping
1 cup heavy or whipping cream, chilled
2 tbsp. confectioners' sugar
1/2 tsp vanilla extract
Directions:
For graham cracker crust
1. Pre-heat over to 325 degrees
2. Break up the graham crackers, place in food processor and process to crumbs. Add the melted butter* , sugar and salt and pulse until combined.
3. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edges. Bake the crust for 10 minutes.
4. Remove from the oven and allow crust to cool
For the Filling
1. While the crust is resting, in an electric mixer with the wire whisk attachment whip the egg yolks and lime zest at high speed until fluffy (5-6 minutes).
2. Gradually add the condensed milk and continue to whip until thick (3-4 minutes longer). Lower the speed of the mixer and slowly add the lime juice until incorporated.
3. Pour the mixture into the cooled crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes.
For the topping
1. Whip the cream, confectioners' sugar and vanilla until nearly stiff.
2. Evenly spread the whipped cream on top of the pie, and place the in the freezer for 20 minutes prior to serving.
Note:
If you notice in the picture above, my Key Lime Pie is missing the whipped topping, that's because a) My SIL and I didn't realize that the whipping cream we had got needed to be chilled so it was a fat fail, and b) the egg whites which I had saved from the 4 egg yolks (from the filling) to make a replacement meringue topping was eaten by my niece earlier that morning. Oops.
Recipe from OPRAH
Monday, February 28, 2011
Sour Cream Coffee Cake
Hello hello hello friends. How was your weekend?
It sure was cold here in Los Angeles and despite it being sunny in West LA, it was hailing and snowing in the Valley just 10 minutes from me. Freaky weather I tell you!
Like I mentioned on Friday, I spent Saturday with my Brosky and Co. in Pasadena at the Norton Simon Museum.
After getting our culture on, we headed back over the hill (and snow/slush) to my apartment where I cooked a semi-successful dinner of chicken rice. For dessert, Sarah brought over some very delicious Almond cookies dipped in dark chocolate and I had some leftover Sour Cream Coffee Cake that I had baked for a brunch last week.
After rebuffing the Almond Cookies for being too Almond-y, my nephew had a piece of the Coffee Cake and, in between mouthfuls of it, declared that I needed to give him the recipe for it!
As a wanna-be chef, there is nothing that makes me happier! So, my dear dear sweet Luca, here is the recipe for that Coffee Cake.
Ingredients
Streusel
1/2 cup pecan pieces
6 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
Cake
2 cups sour cream
2 large eggs
4 tablespoons pure vanilla extract
2 teaspoons minced fresh orange zest
3 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 lb (or 2 sticks) butter, softened
2 cups granulated sugar
Directions:
1. Preheat your oven to 350 degrees. Butter a 10 inch Bundt pan.
2. Scatter the pecan pieces evenly around the bottom of the Bundt pan. Combine the brown sugar, 1 1/2 teaspoons of the cinnamon, and the nutmeg into a small bowl. Sprinkle half the streusel mixture evenly over the pecans, reserve the rest.
3. Whisk sour cream, eggs, vanilla extract, and orange zest in a bowl. In another bowl, stir together flour, baking powder, salt and remaining cinnamon.
4. With an electric mixer on medium speed, cream the butter and sugar until fluffy and light. Pour in the sour cream mixture about 1/2 cup at a time, beating well after each addition. Beat in the flour mixture, about a third at a time, stopping to scrape the bowl after each addition and beating until well combined. The batter will be THICK. Spoon about 1/3 of the batter into the Bundt pan. Leave the surface rather uneven and sprinkle in the remaining streusel mixture. Now spoon in the remaining batter and smooth the surface.
5. Bake on the oven's middle rack for 55 to 60 minutes, or until an inserted toothpick comes out clean. Cool the cake for 10 mins in the pan. Then run a knife around the edges and remove from pan by inverting it. Finish cooling top side up on a baking rack. Cool for at least 10 mins before slicing.
Cake keeps well for several days when tightly covered.
Recipe from The Real American Breakfast by Cheryl Alters Jamison & Bill Jamison.
It sure was cold here in Los Angeles and despite it being sunny in West LA, it was hailing and snowing in the Valley just 10 minutes from me. Freaky weather I tell you!
Like I mentioned on Friday, I spent Saturday with my Brosky and Co. in Pasadena at the Norton Simon Museum.
 |
| How Picasso gets this from.... |
 |
| this, I'll never know! |
After getting our culture on, we headed back over the hill (and snow/slush) to my apartment where I cooked a semi-successful dinner of chicken rice. For dessert, Sarah brought over some very delicious Almond cookies dipped in dark chocolate and I had some leftover Sour Cream Coffee Cake that I had baked for a brunch last week.
After rebuffing the Almond Cookies for being too Almond-y, my nephew had a piece of the Coffee Cake and, in between mouthfuls of it, declared that I needed to give him the recipe for it!
As a wanna-be chef, there is nothing that makes me happier! So, my dear dear sweet Luca, here is the recipe for that Coffee Cake.
Ingredients
Streusel
1/2 cup pecan pieces
6 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
Cake
2 cups sour cream
2 large eggs
4 tablespoons pure vanilla extract
2 teaspoons minced fresh orange zest
3 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 lb (or 2 sticks) butter, softened
2 cups granulated sugar
Directions:
1. Preheat your oven to 350 degrees. Butter a 10 inch Bundt pan.
2. Scatter the pecan pieces evenly around the bottom of the Bundt pan. Combine the brown sugar, 1 1/2 teaspoons of the cinnamon, and the nutmeg into a small bowl. Sprinkle half the streusel mixture evenly over the pecans, reserve the rest.
3. Whisk sour cream, eggs, vanilla extract, and orange zest in a bowl. In another bowl, stir together flour, baking powder, salt and remaining cinnamon.
4. With an electric mixer on medium speed, cream the butter and sugar until fluffy and light. Pour in the sour cream mixture about 1/2 cup at a time, beating well after each addition. Beat in the flour mixture, about a third at a time, stopping to scrape the bowl after each addition and beating until well combined. The batter will be THICK. Spoon about 1/3 of the batter into the Bundt pan. Leave the surface rather uneven and sprinkle in the remaining streusel mixture. Now spoon in the remaining batter and smooth the surface.
5. Bake on the oven's middle rack for 55 to 60 minutes, or until an inserted toothpick comes out clean. Cool the cake for 10 mins in the pan. Then run a knife around the edges and remove from pan by inverting it. Finish cooling top side up on a baking rack. Cool for at least 10 mins before slicing.
Cake keeps well for several days when tightly covered.
Recipe from The Real American Breakfast by Cheryl Alters Jamison & Bill Jamison.
Monday, December 6, 2010
A Night of Cheap Eats in New York
Traveling for work with my boss always means I get to eat well. However, after 4 days straight (2 in Miami and 2 in New York) of 3 hour long fine dining, I had endured enough and my patience (and stomach) was wearing thin. Now don't get me wrong, the snob in me enjoys fine dining like it's my job, but 4 days in a row... I was in desperate need of street eats- delicious, quick and cheap food.
Answering the call was my best friend's older sister Shu, who recently moved to New York to get her second, yes you read right, second law degree.
On our way to our intended first stop, Xi'an Famous Foods, we got distracted by the Wafles & Dinges truck. Impulsively we decided to do dessert before our main course because apparently, you make rash decisions when you are starving.
Owned and operated by an IBM consultant who traded in his brief case for a waffle iron, the bright yellow Wafels & Dinges Truck offers both sweet and savory options. I, under recommendation from Shu, ordered de throwdown wafel, named after the legendary Throwdown Battle with Chef Bobby Flay. The good folks from Wafels & Dinges came out victorious in case you were wondering.
Topped with a huge mound of whipped cream and smothered generously with speckuloos, de throwndown wafel was warm, delicious and was everything I wanted in an "appetizer."
The Liege wafel itself was soft and chewy. Additionally, there was a certain denseness and sweetness to the wafel that stood out against the usual crisp Belgian Waffles that I am used too. But what made this wafel great was the little bits of pearl sugar that crystallized on the outside of the waffle, giving it an extra oomph of sweetness and texture. Mmmm.
Meanwhile the Speckuloos- a Belgian Gingerbread spread- was simply divine. Not too sweet, it paired beautifully with the wafel and hinted subtly of a Graham cracker.
After this minor but very worthwhile sidetrack (which by the way, also included a brief interaction with an African American lady who was on a noble quest to track down and try all the food trucks in NYC), we veered back on path toward Xi'an Famous Foods.
When we finally arrived at Xi'an Famous Foods, it had a long line out the door. Inside the small 3-table shop, pictures of menu items adorned the wall, as if we were in a foreign country and needed pictorial guides. Despite the crowd, luck was with us and we snagged a table as soon as we entered the door.
Well... it wasn't so much luck as it was me pushing my way forward and surging for the empty table before this meek little Asian girl had a chance to blink. It wasn't even a competition, searching for tables at busy hawker centers in Singapore has me well trained.
While I guarded our precious table, I let Shu do the ordering. First up to bat, the Mount Qi Pork Hand-pulled (aka La Mian) Noodles.
I die. There is nothing else I can say.
Well not really, but I thought those two words would adequately convey my feelings for this dish. The freshly made noodles were perfectly pulled/slapped/stretched/ flapped and... well whatever technical magic that goes into making La Mian. With the right amount of chew and texture to it, these noodles had such a luciously rich mouthfeel to it. I'm drooling now just thinking about them. Furthermore, the thing about hand-pulled noodles that I love is not only the amazing texture but the beautifully flawed inconsistency in their size and shape.They are living proof that imperfection is interesting. And delicious!
Besides the heavenly noodles, the pork topping was sour, spicy and tingly all at the same time! The divine combination of the chewy noodles and flavorful pork really made my taste buds howl in delight! If you are looking for a deeply satisfying meal, the Mount Qi Hand-pulled noodles from Xi'an's is the way to go.
Having shared the noodles, Shu also thought it wise to order the savory cumin lamb burger. Now I don't usually include prices in my blog reviews, but I would be doing everyone a disservice if I did not tell you that this lovely lamb burger only cost $2.50!
Price aside, let me tell you more about this lamb burger. The only similarities that the lamb burger has with a regular burger is in its size, which is roughly the same. But that is where the similarities end.
Instead of a meat patty, this burger has chunks of smokey cumin coated lamb that are sauteed with jalapenos, onions, and scallions. The lamb is then stuffed into a hard, crispy-warm bun that is more like a toasted English muffin. Similar to a Hamburger or not, this lamb burger is deeply aromatic and fragrant and tasted like nothing out of any Asian eatery I know.
Stuffed and deeply satisfied, we wandered the streets of New York (where we actually made a quick pit stop for an Australian Meat Pie) for a while before heading back to Shu's gorgeous new home.
Later that night, and yes, with the Phua's there is always a later that night ;), we found ourselves at Pomme Frites looking to satisfy our late night hankering for fries.
Another "Hole in the Wall", Pomme Frites serves just fries and a multitude of dipping sauces. We shared a large order of the Belgian fries with the following sauces and garnishes to compliment them: Ketchup, especial (frite sauce, ketchup and raw onions), frites sauce (traditional European mayo) and a horseradish mayo.
Freshly cut and fried in a giant vat, the fries were hot and sinfully crispy on the outside, while mealy on the inside. They were the perfect vehicle for the myriad of sauces we ordered, and the perfect late-night snack.
Details:
81st Mark's Place
New York, NY 10003
123 Second Ave
New York, NY 10003
212-674-1234
Wednesday, November 24, 2010
Fudgy Double Chocolate Layer Cake
Hellloooo! Guess what, thanksgiving is tomorrow! Are you ready and all excited for turkey day? I know I am.
But on a side note, do you recall me briefly mentioning that I made a chocolate cake over the weekend? Well, here is it, in all its fudgy, double layer greatness!
I will not be lying to you when I say this cake is just delicious! Furthermore, I'm not ashamed to admit that I've already polished off half of the cake by myself. It makes me happy. My waist line on the other hand is not too pleased.
Ingredients:
Chocolate Cake
2 cups sugar
2 cups flour
3.4 cup cocoa powder, sifted to remove lumps
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
3/4 cup boiling water
Chocolate Frosting
1/2 cup butter, softened
2/3 cup cocoa powder, sifted
6 tbsp milk
2 tbsp corn syrup
3 cups icing sugar
Directions:
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with non-stick cooking spray.
2. Add sugar, flour, cocoa powder, baking powder, baking soda and salt to an electric mixer. Mix on low speed for 30 seconds to combine dry ingredients. Add the eggs, mill and oil, beating at medium speed for 2 minutes. With a spatula, fold in the boiling water. (Note: YES, this will be a very runny batter) Divide evennly into prepared tins.
3. Bake 23-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pans. Cool completely on wire racks before icing.
4. To make the frosting, cream together butter and cocoa on low speed. Add milk and corn syrup and combine for another minute. Add the icing sugar, one cup at a time, making sure to scrape down the sides as you go. Beat until a smooth spreading consistency is achieved.
5. To assemble cake, place one cake layer on a serving dish and top with about 3/4 cup of the frosting. Spread evenly over the cake. Top with remaining layer and use the remainder of the frosting over the top and sides of cake.
Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat.
But on a side note, do you recall me briefly mentioning that I made a chocolate cake over the weekend? Well, here is it, in all its fudgy, double layer greatness!
I will not be lying to you when I say this cake is just delicious! Furthermore, I'm not ashamed to admit that I've already polished off half of the cake by myself. It makes me happy. My waist line on the other hand is not too pleased.
Chocolate Cake
2 cups sugar
2 cups flour
3.4 cup cocoa powder, sifted to remove lumps
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
3/4 cup boiling water
Chocolate Frosting
1/2 cup butter, softened
2/3 cup cocoa powder, sifted
6 tbsp milk
2 tbsp corn syrup
3 cups icing sugar
Directions:
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with non-stick cooking spray.
2. Add sugar, flour, cocoa powder, baking powder, baking soda and salt to an electric mixer. Mix on low speed for 30 seconds to combine dry ingredients. Add the eggs, mill and oil, beating at medium speed for 2 minutes. With a spatula, fold in the boiling water. (Note: YES, this will be a very runny batter) Divide evennly into prepared tins.
3. Bake 23-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pans. Cool completely on wire racks before icing.
4. To make the frosting, cream together butter and cocoa on low speed. Add milk and corn syrup and combine for another minute. Add the icing sugar, one cup at a time, making sure to scrape down the sides as you go. Beat until a smooth spreading consistency is achieved.
5. To assemble cake, place one cake layer on a serving dish and top with about 3/4 cup of the frosting. Spread evenly over the cake. Top with remaining layer and use the remainder of the frosting over the top and sides of cake.
Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat.
Thursday, October 28, 2010
HotChocolate
Picking up where I last left you- still in Chicago, still satiated by my Italian Beef Sandwich from Portillo's, and now wanting dessert- my friend and I decided that we would try out HotChocolate Restaurant & Dessert Bar.
Owned by chef Mindy Segal who has received multiple Best Pastry Chef nominations from the James Beard Foundation, this Wicker Park hot spot was bopping the night we patronized it. Filled to capacity and dimly lit, my one complaint about the space was that it needed sound absorbers! I could not even hear myself speak over the buzz of the restaurant.
Since we were at a dessert bar called HotChocolate, it only made sense to order its namesake.
After mulling over our choices, which included the Black and Tan (1/3 hot fudge and 2/3 medium hot chocolate), the Medium ( milk chocolate with a touch of dark chocolate and a hint of caramel) and the Half and Half (1/2 espresso and 1/2 dark chocolate); we settled on ordering the Dark Chocolate.
Made with 72% French Chocolate and served with house made marshmallows, the Dark Chocolate Hot Chocolate was quite lovely- intense, deep and dark- definitely my kind of chocolate.
As much as I loved the Dark Hot Chocolate, my favorite thing from this drink was the house made marshmallow. Pillowly-soft and not too sweet, this is the stuff marshmallow dreams are made of. While the sweetness of the marshmallow was the perfect balance to the bitter dark chocolate, I must admit that I enjoyed the marshmallows much more on their own then in the hot chocolate.
On a side note, while we had ordered one hot chocolate to share, we were served a big cup each of the drink. Initially, we were upset as we thought that our server had put in two orders of Dark Chocolate for us. However, upon inspection of the bill, we were only charged for one and our server had split it in two for us. As such, I must note that at $6 a cup, this hot chocolate was quite worth it. In the realm of expensive fancy hot chocolate that is.
Besides the hot chocolate, we also split an order of their raspberry and ice cream sandwich made with la choulette framboise red velvet cake, preserved local raspberry and Zingerman's cream cheese ice cream, raspberry caramel and raspberry cream cheese buttercream.
With such a fancy name/description, you would think that this dessert would be divine, with complex levels of flavors. On the contrary, the plate offered lackluster cake that was mushy and tasteless. The ice cream while interesting, did not really add anything to the sandwich. Furthermore, the buttercream filling had a weird after taste. Bah!
Details:
Mindy's HotChocolate
1747 N Damen Ave
Chicago, IL 60647
773-489-1747
Owned by chef Mindy Segal who has received multiple Best Pastry Chef nominations from the James Beard Foundation, this Wicker Park hot spot was bopping the night we patronized it. Filled to capacity and dimly lit, my one complaint about the space was that it needed sound absorbers! I could not even hear myself speak over the buzz of the restaurant.
Since we were at a dessert bar called HotChocolate, it only made sense to order its namesake.
After mulling over our choices, which included the Black and Tan (1/3 hot fudge and 2/3 medium hot chocolate), the Medium ( milk chocolate with a touch of dark chocolate and a hint of caramel) and the Half and Half (1/2 espresso and 1/2 dark chocolate); we settled on ordering the Dark Chocolate.
Made with 72% French Chocolate and served with house made marshmallows, the Dark Chocolate Hot Chocolate was quite lovely- intense, deep and dark- definitely my kind of chocolate.
As much as I loved the Dark Hot Chocolate, my favorite thing from this drink was the house made marshmallow. Pillowly-soft and not too sweet, this is the stuff marshmallow dreams are made of. While the sweetness of the marshmallow was the perfect balance to the bitter dark chocolate, I must admit that I enjoyed the marshmallows much more on their own then in the hot chocolate.
On a side note, while we had ordered one hot chocolate to share, we were served a big cup each of the drink. Initially, we were upset as we thought that our server had put in two orders of Dark Chocolate for us. However, upon inspection of the bill, we were only charged for one and our server had split it in two for us. As such, I must note that at $6 a cup, this hot chocolate was quite worth it. In the realm of expensive fancy hot chocolate that is.
Besides the hot chocolate, we also split an order of their raspberry and ice cream sandwich made with la choulette framboise red velvet cake, preserved local raspberry and Zingerman's cream cheese ice cream, raspberry caramel and raspberry cream cheese buttercream.
With such a fancy name/description, you would think that this dessert would be divine, with complex levels of flavors. On the contrary, the plate offered lackluster cake that was mushy and tasteless. The ice cream while interesting, did not really add anything to the sandwich. Furthermore, the buttercream filling had a weird after taste. Bah!
Details:
Mindy's HotChocolate
1747 N Damen Ave
Chicago, IL 60647
773-489-1747
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