I made a parfait for a contest in earlier this year. Unfortunately, I didn’t place, but I still wanted to share the parfait now that the contest is over. I made it just as I got back from a flight and the plastic cups are from the airport. I based the filling off of this recipe.
I made it for the character of Cloud Knight from Yu Wo’s the Legend of Sun Knight novels. I based the food off of a drink found in the Legend of Sun Knight Volume 5 Extra (full novels can be found here). Here’s what I wrote as the original description below.
From the 37th Sun Knight (but really Aldrizzt) to the 38th Cloud Knight. Aldrizzt felt bad that Neo stole Demos’ blood, ahem, I mean plum-rose juice. He wanted to give this to Demos’ this as a consolation gift, but unfortunately, he couldn’t find him.
Plum and Rose Parfait
- 1 C Mascarpone
- 1/4 C Sugar
- 2 Egg Yolks
- 1 T Milk
- Pinch of Salt
- 1 T Rosewater
- Red Plum Jam
- Almond cookies
- Garnish (Whipped cream, whole cookies, red fruit)
- Whisk together the mascarpone, sugar, yolks, salt, milk, and rosewater.
- Smash the almond cookies.
- In parfait glasses, layer the mascarpone mixture, jam, cookie bits, and repeat.
- Top this off with whipped cream, a whole cookie, and red fruits.
It’s winter break so my roommate and I are clearing our fridges in preparation for going home. My roommate had a ton of apples leftover. I scoured my cookbooks and everything required was stuff we didn’t have or needed much fewer apples than we needed to dispose of. Crisp-making is my pastime so I decided to make an apple crisp, I also used my roommate’s leftover clementines in place of the traditional lemon. I remembered seeing that Molly added Hawaij to her apple pie so I decided to do the same with my crisp. My roommate ended up liking it so much they got second helpings. I always base my crisps off of this recipe.
- 9 Apples (Peeled and Sliced Thin)
- Juice of 2 Clementines (or other small sweet oranges)
- 4 T Brown Sugar + 1 C Brown Sugar (Separated)
- 2 t Hawaij Coffee Spice
- 1 T Orange Blossom Water
- 3 T Flour + 1/2 C Flour (Separated)
- 1/2 C Oats
- Pinch of Salt
- 1 Cubed Stick of Butter
- Preheat the oven to 415°F/213°C.
- Mix together the apple pieces, clementine juice, 4 T brown sugar, hawaij, orange blossom water and 3 T flour.
- Mix together the 1/2 C flour, oats, 1 C brown sugar and salt.
- In the oat mixture, combine the butter as you would butter for scones. That is, you need to mix it in with your fingers until the butter chunks are no bigger than peas.
- Dump the apple mixture in a pan, top it with the oat crumb mixture.
- Bake this in the oven for 20 minutes, then turn the oven down to 375°F/190°C and let cook for 15 more minutes.
- Take it out and let cool or enjoy immediately with your toppings of choice. If you let it cool the orange blossom flavor is more noticeable. As we are leaving for the break we have no fun toppings left in the fridge.
My friend expressed a desire to make cheesecake so I decided to oblige. I went through the list of recipes I got from my great aunt a few years ago until I found her yogurt cheesecake recipe. I changed it up a bit measurement-wise and a bit ingredient-wise as well. She threw in fruit (like fresh blueberries) and used honey-ed yogurt. My friend wanted a smoother interior and the student store only sells Greek yogurt, so those components were changed. We also used two big oatmeal cookies from the student store to make the crumbs. Since I was playing around with the measurements so much I decided to put in the exact metric system units I used. We ate our cheesecake with another one of our friends who brought some lavender milk tea.
- 1 ½ C (180 g) Oatmeal Cookie Crumbs
- 3 T (42.5 g) Softened Butter
- 1 1/2 t (3.5 g) Gelatin Powder
- 6 T (a little under 1 dL) Boiling water
- 1 C (225 g, 8 oz) Room Temperature Cream Cheese (usually a small package size)
- 5 T (60 g) Sugar
- 1 t Vanilla
- ¾ C (170 g) Plain Greek Yogurt
- Red Jam to design the top with (I used Plum)
- Mix the cookie crumbs with butter to form a paste.
- Cover the bottom of the chosen pan (mine was 7 in/17 cm wide 1 ½ in/3.8 cm tall) with wax paper and then cover it with the smashed cookie mixture. Press the cookie mixture down into the pan and throw in the fridge or freezer until needed again.
- Mix the gelatin powder and boiling water. Let it bloom.
- Mix the cream cheese, vanilla, sugar, and yogurt.
- Mix the gelatin into the cream cheese mixture.
- Take the pan out of the fridge/freezer and pour in the cream cheese mixture. Smooth it as best you can with a spatula.
- Use a spoon to make a thick line with the jam on the top and use a sharp object to create a pretty design in the cheesecake (this recipe has a better explanation).
- Put back in the fridge and let sit overnight or for a few hours until firm.
It snowed this morning and rained in the evening. The rain made my nose feel like it was being chopped off. I wanted something to warm me up. My math professor gave us snacks that included baguette so I decided to make a melted cheese sandwich.
- Enough Baguette for one Sandwich (sliced lengthwise)
- Salted Butter (1 T + More)
- Enough slices of Camembert to cover the surface area of your bread
- ½ D’Anjou Pear (Peeled and Cubed)
- ½ t Chopped Rosemary (I used dry)
- 1 t Lemon Juice
- Salt and Pepper
- Preheat the oven to 425°F/218°C.
- Cover half the baguette with butter and cover the other half with Camembert slices.
- Put it in the oven for 6 minutes until melty.
- In a pan on the stove, melt the tablespoon of butter.
- Through the rosemary and pear into the pan and cook until soft. Add the lemon juice, and season with salt and pepper.
- Take the sandwich out of the oven and open it. Pour the pear mixture on top and close again.
It’s pear season, and also almost time for Halloween. I’ve been thinking of poaching pears in agua de jamaica for a while, and I based my poaching liquid off my favorite recipe for the drink in Adrianna’s The Year of Cozy. Sadly, my local market was out of oranges (which Adrianna uses in her recipe), so I used grapefruit. Grapefruit turned out to be a fantastic choice for the poaching liquid, as its acidity compliments that of the hibiscus. I actually ended up drinking the leftover straining liquid with water and it was great… Anyways, here’s the recipe.
Serves two + 1 drink
- 1/2 C Dried Hibiscus Flowers
- 1 T Vanilla Extract
- 2 T + 2 t Sugar
- 1 1/2 C Water
- 1/2 C Ruby Grapefruit Juice
- 2 Peeled Pears
- Ice Cream to Serve
- Mix together all the ingredients except the pears and ice cream. Bring them to a boil and then simmer for 10 minutes.
- Put the peeled pears in and simmer for 25 minutes, flipping every 5 minutes.
- Let the pears cool in the liquid (at this point I ran to 7-Eleven for ice cream).
- You can drink the liquid after straining (I did this after adding water) or boil it down into a syrup for serving.
- Serve the poached pears with ice cream and enjoy!
It’s autumn and squashes are everywhere. I love pumpkin scones and decided to make my own. But instead of going the pumpkin-spice route, I used my favorite ravioli flavor squash/pumpkin and sage. I don’t like canned pumpkin much, so I steamed and mashed some acorn squash (my favorite of the squashes), though you could use any mashed squash or pumpkin. I had them for a breakfast with two classmates while we watched Beyoncé’s Lemonade.
Ingredients (Makes 8)
- 2 C Flour
- 2 T Brown Sugar
- 5 T Sugar
- Pinch of Salt
- 1 T Baking Powder
- 1 t Cinnamon
- 6 T Cold Cubed Butter
- ½ C Mashed Acorn Squash (or Similar)
- 3 T Heavy Cream
- 1 Heaping T Coarsely Chopped Sage
- 1 T Vanilla
- 1 Egg
- Preheat oven to 425°F/218°C.
- Mix the chopped sage and heavy cream in a microwavable mug. Microwave until hot, cover and let sit for 15 minutes. Then strain.
- Whisk together the flour, sugars, salt, baking powder, and cinnamon.
- Use your hands to squeeze the butter into the flour until combined in a mixture where the butter pieces are no bigger than peas.
- In another bowl mix the squash, infused cream, vanilla, and egg until fully combined.
- Combine the contents of the two bowls until you get a smooth dough.
- Use the dough to make a circle that is 7 inches (17.75 cm) across or half an inch (1.25 cm) high. Cut this into eight triangles.
- Place the triangles on a parchment paper on a baking sheet and place in the oven for 12-15 minutes until browned.
- After you take them out of the oven, cool them on a rack.
- Enjoy with good whipped honey (I used vanilla-bourbon flavored) and salted butter.
Some of my friends from my new hall in college are vegan so I decided to make a cool baked good for them. Before moving into my dorm I also purchased a bunch of cool extracts like mango, lychee, and ube to experiment with. Using the mini donut pan I got for my birthday last year, I made these fun treats.
Makes 12 Normal Baked Donuts or 12 Mini Donuts + 5 ½” (14 cm) Cake
- 1¾ C Flour
- 1 C Sugar
- 1 ½ t Baking Powder
- ¾ t Salt
- ¼ C Bland Apple Sauce
- ½ C Coconut Milk
- 1 ½ t White Vinegar
- ¼ C Vegetable oil
- 1 t Mango Extract
- ¼ C Water
- 3 C Powdered Sugar
- 2 T Agave Syrup
- 4-5 T Coconut Milk
- Preheat the oven to 375°F (190°C).
- Mix together the coconut milk and white vinegar together in a large bowl.
- Mix together all the dry ingredients for the donuts in one bowl.
- Mix the apple sauce, oil, extract and water with the coconut milk-vinegar mixture.
- Slowly whisk the dry ingredients into the wet ingredients and mix until smooth.
- Spoon the batter into your greased pans of choice.
- If making the normal donut pan cook for 15 minutes or until a toothpick comes out clean. If using the mini donut pan bake for 10 minutes or until a toothpick comes out clean. If making it in a 5 ½” (14 cm) cook for 30 minutes or until a toothpick comes out clean.
- After you remove the donuts/cake from the pan, let them cool and start to prepare the glaze.
- Whisk all the ingredients together for the glaze.
- Dip the cooled donuts in the glaze to coat them and pour the rest over the mini cake if you decided to make it.
- Decorate if you see fit and enjoy!
While I visited my family in Switzerland, I also put time into my goal of trying all of the Ovomaltine products and during this process I picked up some Ovo Rocks. I also learned that my cousin’s wife also shares my Ovomaltine obsession and is nicknamed Ovo-martine.
Any-how, since I’ve already made Ovomaltine-scones, I decided to make rock cakes. I based my basic portion of flour to sugar to liquid to etc., off of Ruby Tandoh’s rock cakes. As a quick side note, I adore Ruby Tandoh’s books and writing style and am eagerly awaiting the third book Eat Up that she teased on twitter.
The recipes makes four, but you could double it for eight rock cakes. If you don’t have access to Ovo Rocks and European-style Ovomaltine, use Maltesers and cocoa powder.
- 1/4 C (50g) Dried Cherries
- 1 T European Formula Ovomaltine (or Cocoa Powder)
- 1 T Milk Powder
- 1 1/2 t Sugar
- 1 t Vanilla
- ½ C + 2 Heaping T (75g) All-Purpose Flour
- ¼ C + 3 T + 1 t (50g) Rye flour
- 1 3/4 t Baking Powder
- A pinch of salt
- ½ C Unpacked (63g) Brown Sugar
- 5 T Unsalted Butter
- A Little Over ½ a C (50 g) Ovo Rocks (Or Chopped Maltesers/Malt Balls)
- 1 Large Egg Yolk
- 2 T Brown Sugar for Sprinkling
- Preheat the oven to 350°F/180°C.
- In a small bowl mix the milk powder, ovomaltine, sugar, vanilla, and dried cherries. Add enough hot water to cover them.
- In a large bowl mix the flours, first part of the brown sugar, salt, and baking powder. Now mix in the butter in with your hands until the pieces of butter are no larger than peas. Now mix in the ovo rocks.
- Drain the cherries and save the liquid.
- Gently mix the yolk into the flour mixture until it forms a sticky dough that can be made into a ball that sticks to your hands, add some of the reserved liquid if needed (I needed 3 T of it).
- Break the dough into eight four even pieces, placing them on a prepared baking tray, and sprinkle with the reserved brown sugar.
- Put them in the oven for 20-25 minutes until nicely browned.
I’m visiting my cousins in Switzerland and they suggested we make Mexican food (probably since I come from California, or just because Mexican food is delicious). We decided to make tacos de carne asada (using the meat marinade from this book), but we needed a decent salsa to top it. My usual go to salsa verde, was not accessible using the ingredients from Coop or Migros. We decided to use the cousin of the tomatillo, the gooseberry, to make the salsa instead. I put together the ingredients and had my younger cousin blend them. The tacos were delicious and we had mangos with chamoy for dessert.
- 9 Gooseberries (Topped and Tailed)
- 2 Small Onions (Sliced in Half)
- ½ to 1 Bulb of Garlic (Sliced in Half)
- 4 Hot Red Chilis (Any Kind Works Really*) with the stems removed
- Bunch of Cilantro Chopped (About 1 C)
- Salt and Pepper
- Olive Oil
- Vegetable Stock
*I just asked my cousin which chili was hottest while we were shopping so I don’t remember the name, any would work though as long as it is hot
- Heat the oven to 200°C/400°
- On a greased or parchment paper covered tray lay out the gooseberries, onions, garlic and chilis.
- Drizzle them with olive oil and some salt and pepper.
- Cook them for 10-15 minutes until they start to look charred.
- Remove the garlic paper and then blend them with the cilantro, adding the stock as needed, to form your desired consistency.
- Enjoy with chips or on tacos.
Last night I was making dinner for guests and thought I could save time by using a food processor on the potatoes. That was stupid and they became gluey, which is gross. I would be ashamed to serve them and decided I needed to make another starch, and fast. This salad includes all my favorite parts of grain salads I’ve tried in the past and is dead easy to put together.
Serves four as a side.
- 1 1/3 C Dried Israeli Couscous
- 1 3/4 C Boiling Water
- 1 T Olive Oil
- 1/4 C Chopped Sweet Onion
- 1 t Sumac
- 3 T Red Wine Vinegar
- 1/4 C Sultanas
- 1/4 C Crumbled Bulgarian Feta (or any other Feta, theirs is just my current favorite)
- 1/4 C Toasted Pine Nuts
- 1/4 C Minced Parsley
- Put the couscous and oil in a sauce pan and brown them. Then add the boiling water and simmer until cooked for about 12 minutes.
- While it is cooking, mix together the onion, sumac and red wine vinegar in a small bowl. If the red wine vinegar doesn’t completely cover the onions add water to make it do so. Let this sit.
- Fluff the couscous when it is done cooking. Drain the onions and mix them in. Mix the rest of the ingredients in.
- It’s best served hot.