While reality television has never quite captured my attention, Amanda has recently gotten me hooked on a little show about the elite of Charleston called Southern Charm. The fourth season recently premiered and the Amanda household was kind enough to include me via Skype for their premier-watching party. Naturally, I wanted to make a meal that allowed me to feel the elegance and flavors of the south and to celebrate with the Florida crew in spirit.
I wanted to make something light, summery, and fancy-feeling that both touched on a southern classic (pimento cheese! yum!) but also represented the class of our favorite character on the show. Therefore, this trio of tea sandwiches–two savory and one sweet–was the perfect option for a viewing party (even if it was a party of one) and let me pretend I was one of the Southern Charm gang at one of their fancy garden parties (but without any drama or drinks thrown in faces).
Spicy Cilantro Cucumber Sandwich:
- 1/2 cup fresh cilantro
- 4 oz can green chiles
- 1 cup spinach leaves
- 1 jalapeno
- 1 tbsp lime juice
- 4 oz cream cheese
- 4 oz sharp cheddar cheese, freshly shredded
- 1/2 cucumber, peeled and sliced thinly
- Combine cilantro, spinach, chiles, jalapeno and lime juice in a food processor and pulse until you have a fine puree. Add this mixture to a small bowl with the cream cheese and stir until combined. Refrigerate until ready to use.
- Spread the cream cheese mixture onto 3 of the white bread slices and top with cucumber slices. Top with the other 3 slices of bread to form 3 separate sandwiches.
- Trim edges and slice into triangles, and they are now ready to serve!
Pimento & Pulled Chicken Tea Sandwich:
- 4 oz of cream cheese
- 2 cups cooked chicken breast, shredded
- 4 oz jar of pimento peppers, drained and rinsed
- 4 oz cream cheese
- 1/4 cup greek yogurt
- 2 tsp hot sauce
- 1/4 tsp cayenne pepper
- 6 slices of white bread
- Mix together the all ingredients (it does make it a bit easier if the chicken is still warm).
- Spread onto 3 slices of the white bread as thick and even as you can manage.
- Top with the other 3 slices of white bread to form 3 sandwiches.
- Trim edges and slice into triangles. Ready to serve!
Sweet Strawberry Mascarpone Tea Sandwich
- 3/4 cup of strawberries, trimmed of greens and roughly chopped
- 2 tbsp sugar
- 1/4 tsp salt
- 8 oz mascarpone cheese
- Loaf of angel food cake or pound cake
- 3-4 large strawberries, trimmed of greens and sliced longways-thinly
- In a small saucepan over medium heat, add the strawberries, sugar and salt and cook for about 5 minutes until the sugar is liquified and the strawberries are mushy
- Pass this mixture through a fine sieve to filter out the seeds and allow to cool slightly.
- Once cooled, mix together the strawberry puree and the mascarpone cheese until fully incorporated and there are no white specs in the cheese.
- Refrigerate for 30 minutes to allow the cheese to cool.
- Slice the angel food cake/pound cake into 1/4″ thick slices.
- Spread the strawberry mascarpone onto one slice of bread and then top with sliced strawberries. Add another slice of the cake to the top. Trim edges and slice into triangles. Ready to Serve!
Drink Pairing: With these yummy sandwiches, I decided to forego wine this time in favor of a more Charleston representative cocktail: 2 parts firefly sweet tea vodka, 2 parts pink lemonade and 1 part firefly peach tea moonshine. Be warned though, these little numbers are tasty and dangerous.
As Amanda mentioned in her amazing Guava Cake recipe, the prodigal return of the Great British Baking Show to Netflix has taken us by storm. This show has an amazing ability to make me crave baking like no other, and many a Saturday have been surrendered to bread proofing and pie making after even a small binge Baking Show session. As you have probably seen, Amanda also caught the bug. So, for this Distance Dishes date, we wanted to try a bake we’d never done, and play with some techniques we might not have tried.
I’ve been wanting to try petit-fours for a long time, and when I had my first taste one earlier in 2016, I knew I wanted to try to make it for myself. This was the perfect excuse to do it! I also had a basil plant growing out of control and wanted to incorporate it with complementary flavors and now here we are.
The cake is tart and fresh, the strawberries and wine add berry notes which are all to be tamed by the added sweetness of the pourable fondant. Since this was my first attempt, I did not want to invest in a special cutter, but thankfully with a sharp knife and a ruler, we can still achieve some cute little cakes.
Lemon Basil Pound Cake Ingredients:
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups granulated sugar
- 1 cup (2 sticks) softened butter
- 5 eggs
- 3/4 cup fresh lemon juice
- 1/4 cup milk
- 1/2 cup fresh basil, shredded and chopped finely
- Preheat oven to 350°F. Line two half-sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, either with a stand or hand mixer, beat together the sugar, butter, and eggs, first on low speed until everything comes together, then on high speed for 5 minutes. Incorporate the milk and lemon juice into the sugar mixture, then add your flour mixture slowly. Beat until smooth. Gently fold in basil leaves.
- Spread your cake batter thinly and evenly over the lined baking sheets with an offset spatula.
- Bake for about 15-20 minutes until springy when touched.
- Allow cake to cool completely before assembly.
Strawberry-Red Wine Filling:
- 8 oz strawberries, roughly chopped and greens removed
- 2 tbsp sugar
- 1/3 cup fruit forward red wine (I used a red blend with mentions of notes of berries on the label)
- Pinch of lemon zest, if available
- In a medium saucepan, heat all ingredients over low heat until the sugar granules are dissolved. Increase to medium heat so that the mixture is simmering.
- Stir over the heat for about 10 minutes until the strawberries lose their shape and the mixture thickens. The temperature should be around 220°F when finished.
- Strain through a sieve to help remove the seeds from the jam mixture.
- Refrigerate for at least 2 hours or until ready to use for the cake. Can be stored without canning procedures in the fridge for up to 3 weeks or frozen for up to a year.
Pourable Fondant Icing Ingredients:
- 4 cups powdered sugar
- 1/4 cup light corn syrup
- 1/4 cup hot water (I used plantation lemonade tea for something different, but not necessary)
- 1 tsp vanilla extract
- food coloring if desired
- 1 cup white chocolate chips
- Melt the white chocolate chips over low heat in a saucepan or in 10-20 second increments in the microwave stirring in between each session until very smooth.
- Add the powdered sugar, corn syrup, and hot water into a large bowl and stir gently until smooth. You can also use a stand mixer on low if you have one.
- Add the melted white chocolate and vanilla and stir until smooth. If you’re using food coloring, this is also the time to add until you get the desired effect.
- It is important to make sure this is still warm when you’re ready to use so make this immediately before you’re ready to dip your cakes (see assembly).
- Once your cakes have cooled, trim the crust-type edges from the cakes so that you have clean sides.
- Portion and cut the remaining cake rectangle into three equal sections as these will make your three layers.
- Spread a layer of jam onto one of the new portions. Place another one of the portions on top, and top with additional jam. Top with the final cake portion.
- Repeat the trimming, portioning and layering with your other sheet of cake and then freeze all newly layered cake portions for 30 minutes.
- Once the cakes have hardened a bit, get out your ruler and a sharp knife and cut the cakes into equal, bite-size squares. I aimed for about 1.25″x1.25″ but however you’re able to portion these equally and what looked right to you will work.
- Freeze the cut cakes for another 15-30 minutes and make your pourable fondant just before you are ready to remove them from the freezer.
- Once you have your fondant ready, using a fork, slowly lower the mini-cakes into the fondant until submerged and shake off the excess. Carefully lower onto a cooling rack (with liner underneath) to harden. Repeat with all your cakes.
- You can decorate your new petit-fours with more melted chocolate drizzled over, sprinkles, or get crazy with traditional fondant if you’d like. Whatever makes you happy!
Wine Pairing: The obvious choice for this would be to suggest the rest of the bottle you used to make the jam. However, if you’re like me and that bottle is looking a little low because you needed something to do while waiting for the jam, cakes and fondants to harden, then I’d suggest checking out Amanda’s Giggle Water Recipe since it’s a light, refreshing beverage perfect for an afternoon treat.
This was our first recipe Amanda and I cooked together when we first had this idea to keep in touch through food and it was right around Easter last year! We decided for our first meal together, we wanted to cook the same dish so we’d have something to discuss on our skype dates. Our first meal was something of a departure from my usual dinner rotation recipes and it was a new experience in both cooking and eating for me. We decided to cook one of the traditional Easter recipes, a leg of lamb. However, upon examining the goods at the grocery store, we quickly and independently decided that a whole leg of lamb was entirely too much (much to my husband’s dismay) and decided on lamb leg shanks: much smaller and more economical.
To start, we both seasoned our lamb shanks similarly, and I decided to serve my lamb with a simple cauliflower mash and roasted green beans. It was the perfect introductory meal to our new food and communication goals which have so far been successful and a blast to continue.
Roasted Lamb Shank Ingredients:
- 1 lamb shank, on the bone
- 3-4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 1/4 tsp ground thyme
- 1/4 tsp dried marjoram
- 2-3 sprigs of fresh rosemary
- Preheat the oven to 375°F
- Trim the lamb shank of any large, unwanted pieced of fat, although it is not necessary.
- mix together the garlic, salt, pepper, thyme, and marjoram in a small bowl. Rub lamb shank with spice mixture and place in on rack in roasting pan.
- Add sprinkle some of the fresh rosemary over the lamb shank and add the remaining sprigs to the top for cooking.
- Place lamb shank on rack of roasting pan* and cook in oven for 30 minutes, or until the internal temperature reaches 160°F for Medium or 170°F for well done. I would recommend removing from the oven a few degrees lower than your desired temperature, covering with foil and allowing to rest for 10 minutes to keep everything juicy.
- Serve with vegetables of your choice, or the two recipes I made follow.
*I did not have a specific roasting pan, so I fashioned these foil tubes to lift the shank above the floor of the pan so that it was not sitting in its own juices, and it seemed to work in a pinch.
Cauliflower Mash Ingredients:
- 1 head of cauliflower cut into rough florets
- 2 cloves of garlic-minced
- Salt and pepper to taste
- Additional herbs to your liking ( I added a bit of rosemary, some oregano and thyme to tie to the lamb)
- Place the cauliflower in a large pot and pour in enough water to cover, you can salt the water a bit if you like
- Bring to boil and cook for 5-10 minutes until fork tender
- Drain and let the cauliflower cool a bit until it is suitable for a food processor
- Place in food processor with salt, pepper and any additional herbs and blend until smooth
- Reheat over low heat if necessary and serve
Balsamic Roasted Green Beans Ingredients:
- 1 lb of green beans ends removed
- 2-3 cloves of garlic, minced
- 2 tbs balsamic vinegar
- 1 tbs olive oil
- salt & pepper to taste
- Preheat oven to 375°F
- Spread green beans on a baking sheet and sprinkle on all other ingredients
- Use hands to toss ingredients together so that beans are well coated
- Bake at 375 for 20-25 minutes and enjoy!
Wine Pairing: It makes sense that our first recipe would pair well with one of our favorite and most readily available wines. Because lamb has notes of traditional beefy flavors while also being pleasingly different, a fruit forward cabernet would be a great match with this dish. Happy cooking!
Real talk – I totally messed up this recipe the first time. Putting together a few recipes, I finally found one that works for these Chinese custard buns (lai wong bao, or egg yolk buns). The trial and errors were totally worth it though to relive my favorite snack from my time in Boston! I worked on the outskirts of Chinatown, and picked up one of these custard buns every day on my walk back to the bus. Yum!
There was one special ingredient and special piece of equipment that I had to get for this recipe: custard powder and a bamboo steamer. Custard powder, an uncommon ingredient in American recipes, is a starchy vanilla powder cooked with milk to create a custard. The bamboo steamer, while helpful, could probably be improvised with a colander and wire rack.
- 2 eggs
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/4 cup cornstarch or wheat starch
- 3 tbs cream
- 1/4 cup custard powder
- 2 tbs butter
- 1 tsp yeast
- 1/4 cup warm water
- 1 1/2 cups flour
- 3 tbs powdered sugar
- 6 tbs milk, divided
- 1/4 tsp salt
- Heat several inches of water to simmer in a large pot to be used as a double boiler.
- In metal or otherwise heatproof bowl, beat together eggs and powdered sugar.
- Add milk and heavy cream and combine.
- Add flour, cornstarch, and custard powder and whisk until there are no lumps. Add butter and combine.
- Place bowl over simmering water and stir continuously until custard has thickened to about the consistency of dense cake batter.
- Remove from heat and, once cooled, refridgerate until ready to use in an airtight container.
- Dissolve yeast in warm water. Let sit for 10 minutes until mixture becomes frothy.
- Stir in flour, sugar, 3 tbs of milk, and salt. Combine thoroughly.
- Add additional milk 1 tbs at a time until a dough is formed. Knead for 3-5 minutes until dough is smooth.
- Coat with oil and allow to rise for a little over an hour or until dough has tripled in size.
- Remove custard from fridge and spoon balls of the custard onto a sheet of parchment paper.
- Pinch a ball of dough onto cutting board and spread into a thin circle about 4 inches in diameter. Put a custard ball in the middle of the dough and wrap. Roll around to ensure that the bun is sealed.
- Heat bamboo steamer over simmering hot water. Place each bun on a square of parchment paper to prevent sticking. Cover and steam for 15 minutes.
This weekend, I found myself home alone which has become a bit more rare in married life. Therefore, Amanda and I got to talking about meals we like to make when no one else is home and we have the whole kitchen and day to ourselves. While I like to use these home alone days to delve into new culinary experiments, I do often love to use this time to treat myself to an old comforting favorite that I could probably eat every night of the week. Of course, for me, this means one of two meals: Curry, or Chicken Satay.
While these two meals are hardly exotic or out of the realm of Amanda’s and my normal cooking, I wanted to combine these two favorites to create the ultimate comfort meal with leftovers enough to entertain me for the rest of the weekend should I decide sip wine and watch rom-coms for the rest of the time alone. This can be as hands off as you’d like once you get past making the roux (which can be done in advance or you can buy this part), or you can go more traditional with the actual frying of the chicken if you’re feeling it. The possibilities are what you’d like to make of it! The results are something I’ll certainly be adding to my comfort food rotation and I hope you like it too.
Satay Spice Blend
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper, if desired
Satay Marinated Chicken Katsu Ingredients:
- 2 tbsp Satay spice blend
- 1/4 cup fresh cilantro, roughly chopped
- 1 tbsp low sodium soy sauce
- 2 tbsp water
- 1 tbsp Mirin
- 1 tbsp sesame oil
- 2 lbs boneless, skinless chicken breasts butterflied and pounded thin
- 1/3 cup all-purpose flour
- 2 eggs
- 2 cups of panko breadcrumbs
- Salt & pepper
- 2-3 tbsp butter (if pan frying)
- In a small bowl mix together the spice blend, cilantro, water, soy sauce, mirin, and sesame oil until blended.
- Place the butterflied and pounded chicken breasts into a large zip-top bag or a shallow dish and pour the marinade over the chicken. Make sure the chicken is fully covered by the marinade and allow to sit in the refrigerator (covered/sealed) for 8-24 hours.
- Once the time has passed, prepare 3 shallow dishes (or paper plates for easy cleanup). Add your flour to one, the egg to the second (and scramble it) and the panko with some salt and pepper to taste to the third. Remove the chicken from the marinated and try to shake off any excess liquid.
- Dip the chicken first into the flour and shake off the excess, then dip into the egg and then the panko ensuring even coating at each step. Repeat with additional breasts.
- The traditional Katsu is fried, but you can either pan fry with 2-3 tbsp of butter over medium heat for about 3-4 minutes on each side or you can bake on a greased wire rack over a baking sheet at 350°F for 30 minutes if you want a lower maintenance approach. Slice and serve with the curry.
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp satay spice blend
- Over low heat, heat the flour and butter in a small saucepan,stirring constantly so it does not burn.
- Once the butter has melted, continue stirring over heat for 20-30 minutes. The mixture should thicken and take on a light brown color.
- Add the garam masala and satay spices and heat for about 30 more seconds until the mixture is thick and there is little liquid left.
- Allow to cool and use immediately or refrigerate until needed. It will keep in the fridge in a sealed container for up to a week or you can freeze for up to a year if needed.
- 1 yellow onion, peeled and cut into thin slices
- 1 tsp garam masala
- Remainder of satay spice blend
- Curry roux from above or store-bought cubes.
- 4 cups chicken broth
- 3-4 carrots, peeled and sliced into 1/2″ chunks, soaked in water for at least 30 minutes to remove starch
- 2 medium russet potatoes, peeled and sliced into 1/2″ chunks
- 1 tsp of salt
- 1 tsp vegetable oil
- Cooked white rice to serve
- Over medium heat in a large saucepan, add the oil, onions and spices to the pan and cook until the onions are semi-translucent and fragrant.
- Add the carrots and potatoes to the pan and saute for 2-3 minutes.
- Add the broth, roux and salt to the pan and bring to a simmer. Stir to incorporate the roux, and simmer for 20 minutes until the vegetables are soft.
- Serve with white rice and the breaded chicken. Enjoy!
Alternate Pressure Cooker instructions:
- If you’re looking to have a maintenance free night, saute the onions, oil and spices in the pressure cooker. Then add all other ingredients and cook on high pressure for 20 minutes. Valve release the pressure and spoon over white rice and add your chicken.
Wine Pairing: Since these flavors are pretty unique and loud by themselves, I’d go with a Pinot Grigio to lighten it up a bit.