This week for our DistanceDishes date, Amanda and I had German foods on the mind with both of us recently attending local Oktoberfest celebrations in our respective states. While Amanda arrived in style with her spiffy new dirndl to an impressive Florida/German celebration, my experience was a little less…authentic. While the local brewery’s Oktobertfest event was wonderful in the beer selection department, the food was a bit lacking. This inspired me to have a little home-based Oktoberfest celebration of my own, complete with a few Bavarian-inspired munchies.
Full disclosure, I had never heard of Obatzda while in Germany (although food wasn’t really my thing past french fries when I was there) and this recipe is more “inspired” than authentic. Typically this cheese spread was a way to use up leftover Camembert or brie cheese, and the spices were added to change any “off” flavors into something else delightful. Now, I love me some brie, but it’s never quite the same the next day and I certainly don’t need to be eating a whole wedge in one sitting (can…but shouldn’t…). Since I had some leftover from a cheese plate, why not? An extra creamy cheese seems to sometimes be optional and is usually cream cheese. However, since I was introduced to Laughing Cow cheese while living in Germany, I thought it seemed appropriate (and it’s delicious in this). While it may not be the exact same being served in the tents over in Munich, this recipe is certainly going to be making more of an appearance in my home all year round.
- 5 oz brie cheese, softened (rind and all)
- 1-2 tbsp butter, softened wedges
- 4 Laughing Cow Creamy Swiss cheese
- 1 tsp paprika
- 1-2 tbsp finely minced onion (depending on your desire for “bite”)
- 1/4 tsp salt
- 1/2 tsp caraway seeds
- 2-3 tbsp German Beer (I used Hoegaarden)
- Allow the brie cheese to come to room temperature. In a small mixing bowl, mash brie and butter with a fork, food processor or immersion blender until mostly mashed with minor lumps.
- Add laughing cow, paprika, onion, salt, caraway, and beer and stir with a wooden spoon, your food processor/immersion blender to make sure everything is incorporated. If you would prefer your cheese spread to be a little more spread-y, feel free to add more beer if you prefer.
- Return mixture to the fridge to allow flavors to mingle for at least 2 hours but overnight is even better.
- Before serving, allow the cheese to come back to room temperature and serve with a nice slice of rye bread, pretzels or any other vehicle of your choosing. Enjoy!
Wine Pairing: You could finish the rest of that beer you opened to add to the cheese, but if you’re set on the wine route, I would say a Pinot Grigio or Sauvignon Blanc might go well with the caraway and other biting flavors in the spread.
With the turn of the season and the heat in full swing, something about the start of the summer makes me want to entertain. For this theme week, we wanted to do some easy appetizers with a running theme that could be crowd-pleasers without being too much effort. While Amanda did amazing and fancy things with Balsamic Vinegar, I decided to go a little more “game day” with a series of sliders.
Since I was making a couple options, I knew I didn’t want any one type to dominate my time. With the electric pressure cooker to do the heavy lifting for the pork sliders, I was freed up to work on the other two options. I thought I’d cover my bases with the shredded pork in the pressure cooker, ground buffalo chicken sliders with ranch dressing and a vegetarian option of goat cheese and zucchini sliders. The zucchini was the surprise hit, and the herb yogurt sauce was such a great addition to this yummy little snack.
It is worth mentioning, if you don’t feel like standing over a pan or two waiting for all of these little patties to cook, you could always make these full size. Or if you don’t think this is enough slider options, check out our previous burger recipes, the Greek Chicken and Chickpea burgers which could easily be divided into more patties just before cooking.
Blackberry Pulled Pork
- 12 oz fresh or frozen blackberries
- 1/2 cup red wine
- 1 pork tenderloin (can also use about 1 lb pork shoulder preferred)
- Salt & Pepper
- 1 cup chicken broth
- Slider Buns
- Generously coat your pork tenderloin with salt and pepper on all sides. Add it to your instant pot along with the chicken broth. Seal your instant pot and cook on high pressure for 45 minutes and allow the pressure to release naturally when done.
- After the pressure has been released, remove the pork tenderloin and shred the meat with two forks. Return the shredded meat to your instant pot to keep warm while you cook the sauce.
- In a medium saucepan over low-medium heat, stir together the blackberries and wine. Allow the mixture to boil and reduce by half, stirring occasionally. About 10-15 minutes.
- When reduced, pass the mixture through a sieve to filter out any seeds and bits of berry.
- Place some of the shredded pork on a slider bun and top with a spoonful of the sauce. These are now ready to serve and enjoy!
*Mer’s Note: So there are some flavor combinations that are just classic, and I completely forgot Amanda did something similar previously. Because I was trying this one as a keto recipe, you might want to check out hers as an alternative as well. Both could be converted into sliders!
Buffalo Chicken Sliders
- 1 lb of ground chicken
- 5 tbsp buffalo sauce
- 1 stalk celery finely minced
- 1 medium carrot, shredded
- 3 green onions, greens and whites minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup panko breadcrumbs
- Ranch Dressing to serve
- Slider buns to serve
- Combine the ground chicken, buffalo sauce, celery, carrot, green onions, 1 tsp salt & pepper, garlic powder and breadcrumbs. Combine with your hands until all ingredients are fully incorporated. Separate the mixture and form/flatten into 16 equal patties.
- In a large pan over medium heat or a grill, cook the patties for about 2-3 minutes on each side or until cooked through. Place the cooked patties on slider buns and top with a dollop of ranch dressing to serve. Enjoy!
- 2 medium zucchinis, coarsley shredded
- 1 tsp salt plus a pinch extra for seasoning zucchini
- 2 oz herb goat cheese, crumbled
- 1/4 cup shredded Parmesan
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 egg
- 1 tsp cup panko breadcrumbs
- Pepper to taste
- 1 tbsp neutral, high smoke point oil (like canola)
- Slider Buns to serve
- 1/2 cup greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- Juice of half a lemon
- Sprinkle the zucchini with the pinch of salt and squeeze the shredded zucchini over a sieve and sink to release as much water as possible. If time allows, wrap the zucchini in paper towels and place in the sieve with something heavy on top to drain over an empty container for 30 minutes to an hour. While allowing the zucchini to drain, mix together your yogurt sauce.
- In a small bowl, combine the yogurt, herbs and lemon juice together and allow to sit in the fridgefor at least 30 minutes for the flavors to come together.
- Once you have released as much moisture from the zucchini as possible, combine the zucchini with the goat cheese, Parmesan, oregano, garlic powder, and the egg. Mix together and form into 16 flat patties (they will be very delicate).
- In a wide bowl or container, combine the breadcrumbs with the remaining salt and pepper to your liking. Meanwhile, heat a large pan with the oil over medium heat. Dip each zucchini patty into the breadcrumb mixture until you have an even coating and transfer directly to the heated pan. Until cooked, these patties are very delicate so I would recommend as little handling as you can manage.
- Heat the patties for about 1-2 minutes on each side until a brown and crispy, and the egg firms up the patty a little bit.
- Transfer to a slider bun and top with a dollop of your yogurt sauce to serve. Enjoy!
This is the time of year that is both incredibly cheerful and magical with the twinkling lights on all the houses and sweet aromas filling our kitchens, it can also be incredibly stressful as we all rush to make a dish for the office potluck we forgot or shop til we drop for the perfect gift for all our loved ones. While we know there are so many people in our life we want to show that we appreciate, some can slip through the cracks until it’s too late. With Christmas inching closer, Amanda and I wanted to share our answers to some homemade tokens of friendship to give to someone in your life even if that person is yourself (hey, it’s yummy ok?). Plus, with everything else we have to worry about this season, we definitely didn’t want you to have to log any extra kitchen hours then you already are. Granola was my low effort, but still glamorous was my answer to this challenge.
Granola is something that is widely enjoyed but people don’t tend to have it that often or bother with making it themselves. With the pumpkin and wintery spices, it is the perfect festive treat that dresses up nicely in a jar and a ribbon. The ingredients are fairly inexpensive as well so it won’t break the bank, and it’s a nice change of pace from all the Christmas cookies going around (although I love those as well). This granola goes so well topped on a bowl of plain yogurt, which might be a nice switch after all those family slightly heavier family breakfasts that seem to go with the season, or it can be enjoyed as a little sweet snack after dinner. It keeps for a while in the fridge as well so it’s something that can be enjoyed long after the season ends.
- 1/3 cup of pumpkin puree
- 1/3 cup maple syrup
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups old fashioned rolled oats
- 1/2 cup steel cut oats
- 1/2 cup raw almonds
- 1/2 cup of chocolate chips
- Preheat the oven to 325°F.
- Combine the oats and almonds in a large mixing bowl.
- On the stove over low heat, combine the pumpkin puree, maple syrup, spices and salt and stir until everything is warm and well mixed.
- Remove the pumpkin mixture from the heat and pour over your oats. Stir the oats with a wooden spoon until the pumpkin mixture is fully combined.
- Spread the oat mixture over a lined baking sheet as flatly and evenly as you can.
- Pop the baking sheet in your oven and cook for 45-50 minutes, stirring every 15 minutes or so. This will ensure that the granola doesn’t burn.
- After baking, allow the granola to cool fully and then stir in your chocolate chips. You may then transfer to an airtight container and your granola will keep in the fridge for up to two months.
Halloween and October is always a fun time for me, and I love to get fun with the spooky theming of the holiday. While last year Amanda and I made something sinfully sweet to celebrate the day, this year we wanted to go “Spooky savory.” Amanda went incredibly brave with a scarily unfamiliar protein to our kitchens, but I decided to go a different route. I’m not sure if I would have had the access to such a disparate delicacy, but I certainly did not have the enthusiasm or fortitude to seek it out. Instead, this dish is a much more accessible in terms of grocery availability and friendliness of flavors to all palates.
This white bean and kale hummus is as easy to make as it is crowd-pleasing. The green color, while also packing a nutritional punch throughout the year, is easy to incorporate into an Halloween party plans as a very appropriate, on theme, munchie. The breadstick snakes, while a bit more time consuming, really accent this dip with both visual and flavorful contributions. The tomato and herbs in the bread, while also making these “snakes” more colorful, pair excellently with the lemony-garlic flavors of the hummus. Whether you’re dressed as Frankenstein or Wonder Woman, this appetizer is sure to keep the horrors of “Hanger” away.
White Bean Hummus:
- 1 can of great northern beans rinsed and drained
- 3 tbsp tahini
- juice from one lemon
- pinch of salt
- 1/4 tsp cumin
- 1/4 cup of water
- 1 1/2 cups packed kale (stalks removed–about 3 stalks)
- 2 tbsp olive oil
- Add all ingredients to a food processor and blend until the kale is incorporated to your liking, and the mixture is smooth. I did mine for at least 5 minutes, so settle in.
- If you like room-temperature hummus, this is ready to serve immediately. However, I prefer mine chilled and allowed it to sit in the fridge for at least 2 hours before serving. Could be made up to 3 days in advance and will last in the fridge in a sealed container for up to 5 days. Serve with “Snake” sticks or any hummus accompaniment of your choice.
Snake Breadsticks Ingredients
- 1 cup lukewarm water
- 2 1/4 tsp (1 packet) instant yeast
- 2 cups of flour
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- Black sesame seeds for eye garnish
- 1 egg+1 tsp water
Snake Bread Stick Instructions:
- Add the lukewarm water and the yeast to the bowl of a stand mixer fitted with a dough hook. Allow the yeast to sit with the water for 2-3 minutes while you prepare the rest of your ingredients.
- Add the flour on top of the yeast/water. then the salt (be sure it does not touch the yeast), tomato paste, garlic powder, basil, and rosemary. Turn the mixer to low speed for 1-2 minutes everything is mixed together. Then, mix on medium speed for 4-6 minutes until the dough is elastic and smooth.
- Cover the bowl with plastic wrap and allow to sit for 45 minutes at room temperature.
- After those 45 minutes, preheat your oven to 300°F and turn the dough out onto a lightly floured surface. Divide the dough into 25 equal portions and roll into long strips. Make one end taper slightly to form the tail and keep the other end wide and flatten slightly to form the face. Repeat with all portions and place on a baking sheet in your preferred pose (slithering waves, coils, etc).
- Whisk the egg and water together in a small bowl and brush the egg wash over the prepared breadsticks. Add two black sesame seeds to the snake faces to form the eyes after the egg wash is applied.
- Bake at 300°F for 50 minutes. Allow to cool slightly before serving. Enjoy with the Witchy Hummus or as a spooky accompaniment to any dinner.
Wine Pairing: With the Mediterranean flavors of both the hummus and the bread, a refreshing Sangiovese would be a nice choice, but if you want to go all out, check out this “I’m Ready for Fall” cocktail that would be a great addition to any Halloween party.
Well, it’s the middle of summer and it…is…HOT! As if the outside temperature weren’t enough, my giant kitchen windows face west. While having the setting sun’s rays streaming across my prep areas is aesthetically pleasing, it certainly raises the temperature of the kitchen noticeably. This, combined with the fact that the oven loves to radiate heat in any way it can makes for a sweaty dinner preparation. After a long day, any recipe that allows me to keep my cool is welcome in my house in the peak of summer for sure.
While my spring rolls are also a great choice, I do like to look towards sushi in times of serious heat. While it does involve cooking the rice, those of us lucky enough to automatic rice cookers (you’ll have to pry that appliance from my fingers–I’m never living without one) means that we can push the button and run away.
Since my palette has not quite graduated to raw fish, and living in a landlocked state hardly places confidence in any fish available, I love to make this fruit sushi as inspired from DK Sushi in Austin. About once every few months I get a craving for these flavors that can only be quenched by bringing out the sushi mat. For a more savory version, I have also made a cucumber and turkey roll that showcases the regional favorite, provel cheese.
If this post has ignited a need for sushi but you’re still craving that fish, I’d suggest checking out Amanda’s too-hot-to-cook post, the Poke Bowl with Avocado Rice, for some fish marinade suggestions that can easily be incorporated into a roll of your choice. For now though, enjoy these alternative options!
Yogurt Drizzle Ingredients:
- 1/4 cup of strawberry yogurt
- 2 tbsp pineapple juice
- 1 tsp sugar
- Stir together the yogurt, pineapple juice and sugar until you have a smooth consistency and sugar is dissolved. Chill until ready to serve.
Sushi Rice Ingredients:
- 2 cups of uncooked, short grain white rice
- 2 tbsp sugar
- 2 tbsp rice wine vinegar
- 1 tbsp salt
- Rinse the uncooked rice in cold water until the water is clear (this is very important!). I usually like to add rice and water to the pot in which I’ll be cooking and then use my hand as a claw to agitate the starches. Then drain the starchy water and repeat until the water is clear.
- Add 2 cups of fresh water to the rice pot and either cook using a rice cooker or the traditional method (bring to boil over stove, cover and cook on low heat for 15 minutes and fluff).
- Add the sugar, rice wine vinegar and salt to the rice and stir until well incorporated. Traditionally these are heated together to form a syrup but we’re trying to use heat as little as possible here and I find the residual rice heat can help dissolve the granules.
- Allow rice to cool for 15-20 minutes. It can still be slightly warm when you are ready to assemble.
Sushi Assembly Ingredients:
- Fresh Pineapple, thinly sliced
- Apple, peeled and sliced into matchsticks
- Avocado, sliced
- Fresh Mango
- Strawberries, sliced
- Nori Sheets
- Black sesame seeds
- Sprinkle the black sesame seeds over your sushi mat and then spread 1/3 of your rice evenly onto the mat it in a square, about 1/4″ shorter than the nori height. Then add the nori, shiny side down.
- Place the slices of avocado, apple and pineapple about 2/3 of the way down the nori sheet trying to fill in as many gaps as possible. However, try not to overfill.
- Roll your mat over the filling ingredients and continue to roll. s you complete a rotation, press to make sure the roll is coming together. Pull the mat away from the roll as you keep going.
- Slice the roll into 8 equal portions.
- Using a vegetable peeler, peel slices of mango so you have a small 1 inch sheet of mango.
- With a pastry brush or your finger, brush a little bit of your yogurt drizzle onto the mango sheet and lay it over the top of one of your sushi pieces. Place a slice of strawberry on top.
- Once all pieces are assembled, drizzle the yogurt over top and enjoy!
Quick Cucumber and Turkey Sushi
- Sushi Rice
- Nori Sheets
- Cucumber, seeded and sliced into matchsticks
- Provel cheese (can also use cream cheese)
- Sliced turkey, deli meat.
- Place the nori sheet, shiny side down on your sushi mat. Spread a thin, even layer of your sushi rice over the nori sheet and leave about 1/4″ of the nori visible at the top.
- Place the cucumber, turkey and cheese about 2/3 down the nori sheet avoiding gaps.
- Roll your sushi; when you get to the top, brush some water onto the nori to help it seal itself.
- Slice into 8 equal portions and enjoy.
Wine Pairing: Obviously, we’re going for refreshing here so a chilled white or rose wine sounds fitting. Something like a riesling is an excellent choice!
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.
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.
When Amanda and I had this Distance Dishes date, Valentines Day was just around the corner so we wanted to make some recipes that were insanely decadent. To me, that meant something incredibly chocolatey. While an eclair might not seem like the logical first choice, I had some leftover raw cacao paste kicking around my pantry and I thought this might be the perfect vehicle to incorporate some. I also wanted to do something a little different with the filling, so an avocado mousse seemed like a great experiment.
The result was this celebration of dark chocolate that was so rich, and had a chocolate flavor more pure than I’d experienced in a pastry before. The topping and the filling themselves seemed like they might be too much when combined in one bite, but the buttery pastry breaks it up perfectly and adds in another dimension of flavor. If you have some time to make these, I highly recommend it.
Pate a Choux
I used this recipe without the extra salt: http://www.foodnetwork.com/recipes/alton-brown/sweet-or-savory-pate-a-choux-recipe
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
- 5 3/4 ounces flour (about 1 1/4 cup)
- 4 large eggs and 2 whites
- Preheat oven to 425 degrees.
- In a saucepan over medium heat, boil the water, butter, salt and sugar.
- Add the flour and remove from the heat. Stir until a ball forms and allow to cool for 5 minutes.
- Transfer the ball to a stand mixer and turn on to the lowest stir setting.
- Add the eggs one at a time making sure each one is fully incorporated before moving on to the next.
- Once all the eggs are added you can check to make sure your dough is the right consistency by checking if it falls off the paddle to your mixer in v-like sheets. If it is too thick, you may need an additional egg white.
- Transfer dough to a piping bag or a plastic zip top bag with a hole cut in one corner, and pipe onto a baking sheet lined with parchment paper into lines about 3-4 inches long, 2 inches apart.
- Turn the oven down to 35o and cook for 20 minutes or until golden brown.
- Once they are cooked, upon removing them from the oven, pierce the sides with a small knife to release steam. This will help them not to collapse in on themselves.
- Allow to cool fully and they will be ready for assembly.
Avocado Mousse Filling
- 3 Ripe avocados
- 1/2 cup of raw cacao paste broken into chunks or cocoa powder
- 1/3 cup of agave syrup or maple syrup (granulated sugar will also work)
- 1 tsp of vanilla extract
- Pinch of salt
- Peel and mash the avocados in a food processor or blender.
- If using cacao paste, heat it over low-medium heat until the chunks are melted. Be careful to keep stirring so that the chocolate does not burn. Add in your sweetener of choice and stir. If using cocoa powder add it and the sweetener directly to the food processor.
- Add the cacao mixture to the food processor along with the vanilla extract and salt and pulse until everything is blended.
- If the mousse is too bitter for you, feel free to add more sweetener as needed. This can be enjoyed by itself as a tasty dessert treat, or can be the delicious filling for our eclairs.
Dark Chocolate Ganache Icing
Note: You can find a more traditional recipe for ganache from my previous Chocolate and Peanut Butter Pie post–this is an alternative using raw cacao paste, but feel free to substitute the other recipe as it may be easier to acquire the ingredients.
- 2/3 cup of raw cacao paste, broken into chunks or cocoa powder
- 1/3 cup agave syrup or maple syrup (granulated sugar will also work)
- 3/4 cup of heavy cream
- 1/2 tsp vanilla
- Heat the heavy cream over medium low heat so that it is close to but does not boil. Be sure to stir frequently to ensure that it does not burn.
- Reduce the heat to low and add the cacao and sweetener to the pan and stir frequently until all the chunks are melted and the mixture is fully incorporated.
- Remove from heat and stir in the vanilla extract. Keep warm for eclair assembly.
- Transfer the avocado mousse to a piping bag or something with a piping tip.
- Using the side you pierced with a knife already, pipe the mousse into the end of the choux pastry. Be sure to full them as much as you can without overfilling them.
- Once all are filled with the mousse, dip the tops into the ganache and allow to cool in the fridge.
- After all your hard work, these are ready to be enjoyed! To save yourself one long stint in the kitchen, the choux shells freeze well when they are unfilled so you can make them in advance. In addition, the mousse can also be made one day in advance, but just make sure you don’t eat it all if you want to save some for piping. Enjoy!
Wine pairing: With this ode to dark chocolate, you definitely want something bold with notes of chocolate and cherry to go with this decadent dessert. I’d recommend a Zinfandel with those undertones if you can find one, but an Pinot Noir or Cabernet Sauvignon are good choices as well ( I mean it’s wine an chocolate–hard to go wrong right?) Happy snacking!
I remember one of the first times I thought I might be becoming an adult (I mean, still not 100%), it was after a particularly indulgent weekend full of gastronomic delights. It was at that point when I had the spontaneous thought: “Man, I really just want a vegetable.” That was a completely new feeling to me as anyone who knew my former eating habits could probably verify. Nowadays, it doesn’t take much to get that feeling again and I take pride in it. However, after weeks of the holiday season, hosting, attending parties (some people, not necessarily me), and partaking in all the scrumptious treats of the holiday season, it’s nice to get back to the routine of healthy meals for a little while.
This week, Amanda and I wanted to share our go-to veggie filled recipes when we need a little nutritional pick-me-up. While I try to make pretty healthy meals on the regular, when I’m really feeling disgusting and bloated and a little too deep-fried, a nice salad roll is my favorite. They are light, basically a salad burrito and if you fill them full of veggies and lean protein, a little dipping sauce might not hurt if you don’t go overboard.
The beauty of these rolls are in their customizability. You can add anything you like and dip into anything you like. I have seen spring and summer rolls filled with everything from cooked shrimp and vermicelli noodles to mangoes and strawberries. If you keep these rice wrappers on hand, you can easily scoop up some leftovers you have in your fridge and let your imagination go wild. Below, I wanted to share the version I gravitate towards as well as a few dipping sauce options:
Spicy Pineapple Dipping Sauce
- 3/4 cup pineapple puree
- 1/4 cup honey
- 2 tbsp sriracha
- 1 tbsp apple cider vinegar
- Juice of 1/2 lime
- 1 tsp of sliced greens of green onions for garnish
- If you don’t have pineapple puree, blend together about 1 cup pineapple chunks (canned is fine) until smooth.
- Whisk together all ingredients minus the green onions until combined.
- Top with green onion slices.
Sesame Ginger Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 3 cloves of garlic, minced
- 1 tbsp grated, fresh ginger
- 1 tbsp sesame seeds
- 1-2 green onions, chopped
- Combine all ingredients in a small bowl until well mixed and enjoy.
Peanut Dipping Sauce:
- 1/2 cup peanut butter
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated, fresh ginger
- 1 clove garlic
- Juice of 1/2 lime
- 1 tbsp red pepper flakes
- Whisk all ingredients together in a small bowl until well combined (the peanut butter might fight you for a second but it will come around) and it is ready to enjoy.
My Salad Roll Ingredients:
- Rice Paper Wrappers
- Butter Lettuce
- Cooked Chicken
- Green Bell Pepper
- (But the possibilities are endless so go wild)
- Gather and slice all your ingredients mise-en-place style so you aren’t fumbling for anything. I like my vegetables and proteins (although shrimp can probably stay whole) to be cut into strip for easier eating.Make sure you have a large bowl of clean, cool, water big enough to submerge the entirety of your wrapper at one time, and a flat, clean surface to build your roll.
- Dip one rice paper wrapper into the water and allow to sit for 10-15 seconds.
- Remove from the water, and try to shake off and excess. Transfer to your surface for assembly.
- Place a small amount of your ingredients about 1/3 of the way up from the bottom of the roll not surpassing the halfway mark of the wrapper. Try to fill in as much free space as possible but be careful not to overstuff.
- Once you have added all of your ingredients, fold the bottom third over your ingredients and then fold in the sides. Then roll the rest up just like a burrito. As you can see in my picture above, the rolling might not always be perfect, but try to keep it as contained as you can.
- Enjoy immediately as a whole meal or as an appetizer with your choice of dipping sauces.
Wine Pairing: I know we’re trying to be healthy here, but come on. Sometimes you can have both right? While it would depend on your dipping sauce selection, I can’t help but feel that a light Rose might be a nice selection to the summery feel of this dish–which may also match with the peanut sauce nicely. Happy cooking!