I’m participating in Fandom Foodie’s Mario Month (more info here). While I wish I could get real honey mushrooms, sadly I’ll just have to settle for run of the mill supermarket ‘shrooms. I used to play Paper Mario and the Thousand Year Door, but could never get very far as my Game Cube did not have an SD to save my data on. I no longer play the game, but I’ll relive my memories by making a Honey-Shroom “Cake” inspired by honey shrooms and shroom cake. This dish is not a true cake, but a sweet potato dish, as I thought the mushrooms would complement the potato better than a traditional cake (but maybe that would work well too). I left the amounts of sweeteners and butter un-precise so people could get them to their own tastes.
Bottom & Top Layer
- 1 C Mashed Sweet Potato
- Date Molasses to taste
- Salted Butter to taste
- 1/2 C Mashed Sweet Potato
- Honey to taste
- Salted Butter to taste
- 6 Cremini Mushrooms (Cut in thirds)
- 2 T Butter
- 1 T Olive Oil
- 1 t Thyme
- Salt to taste
- Honey to taste
- Mix together the ingredients for the layers in two separate bowls.
- Melt the butter in a pan. Mix in the rest of the ingredients save the honey and cook the mushrooms to your satisfaction. Add honey to taste.
- Make a triangle with half of the bottom & top layer mixture.
- Layer half the middle layer mixture on top of this.
- Place mushrooms on top of this middle layer.
- Cover this with the rest of the middle layer mixture.
- Cover this with the rest of the bottom & top layer mixture.
- Garnish this with the remaining mushrooms.
I made a chocolate babka Breaking Breads, and it was a hit. This time I wanted to make a halva babka, but with a challah dough, like Molly does in Molly on the Range. I used started with her dough (though I changed sizings, flours, sweetener, etc.), went crazy with the filling, and used Scheft’s babka method to shape and coat the bread. I’m giving half to my halva-loving Romanian fake aunt, who is studying to become a child advocate. All in all it was a fun and chewy project!
- 2 Heaping T of Yeast
- 3/4 C Warm Water
- 1/4 C of Date Molasses
- 2 C + 2 T Flour
- 1 C Semolina Flour
- 1 t Salt
- 2 Eggs
- 1/3 C Canola/Sunflower Oil
- Simple Syrup
- 25 C Tahini (a viscous one)
- 75 C Crumbled Vanilla Halva
- 2 T Date Molasses
- Mix together the water, date molasses, and yeast together and let sit for ten minutes.
- While the yeast is activating, mix together the flours and salt.
- Add the eggs and oil to the yeast mixture and whisk.
- Add the dry and wet mixtures together, knead until a smooth dough is formed (this can also be achieved by beating it up in a dough mixer for 8 minutes or so).
- Let the dough rest for two hours under a damp dishtowel.
- Mix together all of the filling ingredients.
- Using a rolling pin on a floured surface to make the dough a 9″ by 24″ rectangle.
- Dab and then spread the filling across the rectangle, leaving an inch perimeter of naked dough around the edges.
- Roll this up like a fruit roll up.
- Then cut it down the middle.
- Twist the two dough pieces into one. Than twist it a second time. It should look like this.
- Put it in an oiled loaf pan and let rise for an hour under a damp dishtowel.
- Heat the oven to 375°F/190°C.
- Put the dough in the oven for 35-40 minutes. At the 20 minute mark give it a tinfoil hat so prevent the top being burned.
- Let it cool in the pan for 10 minutes, then remove and brush the entire thing with simple syrup and let dry on a rack.
I like ube and I like scones, so this was a natural thing for me to make. I had a leftover jar from making this beautiful and delicious boule. While it was fantastic, it also needed a lot of care compared to these scones which I can just make and eat for the same breakfast. None of the recipes online appealed to me or my jar (poor half eaten thing), so I made my own.
I used a Steven Universe background for the picture in honor of Lar’s cake.
- 1/2 C of Jarred Ube Halayang* or Cooked Mashed Ube
- 1 t of Coconut Extract
- 1/4 t of Almond Extract
- 1/2 C Coconut Milk + More if Needed
- 1/2 C Flour
- 1/3 C Light Brown Sugar
- 1/2 t Baking Powder
- 1/4 t Salt
- 1/2 C Cold Butter (Chopped in Small Pieces)
- Some Coconut Milk Mixed with Water to Brush on the Tops
- Preheat the oven to 400°F/200°C.
- In a small bowl, mix together the ube, extracts and coconut milk with a whisk. Set aside.
- In a larger bowl, mix together the flour, sugar, baking powder and salt with a whisk.
- Use your hands to combine the butter with the flour. Rub it into the mixture until the butter is small than peas everywhere.
- Use your hands to combine the ube mixture with the flour mixture. Add more coconut milk if you think its needed to get the scone dough consistency of your dreams.
- Place this mixture on a floured (or not, I used a cutting board) surface and push it into a 8 in or 200 cm circle. Cut this in eighths.
- Brush the tops of the eights with the coconut milk mixed with water.
- Take the eighths and put them on a parchment paper lined baking sheet and bake for 15 minutes.
- Enjoy! I don’t glaze because I freeze the leftovers, but you can if you want! I topped mine with condensed milk, but this coconut clotted cream also would be a good topping!
*I couldn’t get fresh and had the jar in my fridge. Both work even if they aren’t the same thing, which is what I figured out when I subbed a jarred dessert for the mash in the bread recipe. It’s a fun world out there.
I wanted to make something fun for Father’s Day, but it’s so so so hot here I didn’t want to break out the oven. I did want a little heat though, for funsies, so I added cayenne to the crust. I was inspired by the crust on Molly’s Malabi from Molly on the Range and Tokyo Cult Recipes Gyunyu Purin (the blueberry version of which I enjoyed a few days ago).
Makes 5 Small Glasses
- 5 C Shelled Hazelnuts
- 5 t Cayenne
- 2 T Sugar
- 5 T Softened Butter
- Pinch of Salt
- 4 T Sugar
- 25 C Ovomaltine Powder
- 5 C Whole Milk (I mixed some leftover cream into mine)
- 1 T Jello Powder
- 2 T Water
- In a food processor combine all ingredients for the crust. Push into the bottom of your serving glasses and stick in the fridge to firm up.
- On the stove mix the Ovomaltine, sugar and milk. Heat and mix until sugar is dissolves. Move the pot off the heat after.
- Bloom the jello in the water.
- Mix the bloomed jello into the Ovomaltine mixture and pour this mixture into the glasses atop the crust.
- Place the glasses in the freezer to firm up and enjoy in a couple of hours.
We love bread pudding. When I found giant croissants in a bakery I decided I needed to eat them in a bread pudding!
- 1 C Whole Milk
- 1/2 C Chocolate Chips
- 1 Pear
- 1 Large Croissant (or 2 regular sized ones)
- 2 Eggs
- 2 T Bourbon
- Heat the oven to 350°F/175°C.
- Mix the milk and chips in a saucepan and melt until combined. Add the Bourbon and let cool.
- Chop up the pear and croissant and throw in the cooking pan. Mix together the eggs and pour them in.
- Pour the chocolate mixture into the cooking pan. Mix it all together.
- Bake the pudding in the oven until the liquid is jiggly (20 minutes for me).
I love gutting food blogs. I read the whole blog from the very beginning to the end as quick as possible while filing interesting stuff into categories that I will later use to plan meals. I have 8 general categories of food bookmarks and even more subcategories. When reading earlier entries of Reiko’s Culinary Tribune I couldn’t always find the recipes. All her stuff looked so cool, so for the Red Currant Citrusade I made my own recipe.
Serves 15 People
For the Currant Sugar-Water
- 1/2 C Frozen Red Currants
- 1 C of Sugar
- 1 C Water
For the Rest of the Lemonade
- 6 C Water
- 1 C Lemon Juice
- 1/4 C of Rose Water
- Mix the ingredients of the currant sugar-water in a saucepan and heat on the stove until the currants are cooked through.
- Mash and put the currants through a strainer. Discard the currant skins but keep all the liquid and refrigerate until cool.
- Mix the water, lemon juice, rose water and currant sugar-water in a pitcher.
My attempts to find green gooseberries became legendary/a long-running joke among my senior-year English class. Sadly, I ultimately failed, but I did find some jarred ones, which I used to make this crumble.
- 1 1/2 C Jarred Gooseberries
- 3 T Flour
- 2 T Elderflower Syrup
- 1 1/2 C Frozen Raspberries
- 1 T Fresh Chopped Mint (loosely packed)
- 6 T Honey
- 1/2 C Brown Sugar
- 1/4 C Almond Meal
- 2 T Flour
- 1/2 C Rolled Oats
- 1 Pinch Salt
- 4 T Butter
- Preheat the oven to 375 °F/190 °C.
- Mix together all the crust’s ingredients except the butter. Cut the butter into small pieces and rub it into the try mix.
- Heat the honey and mint in a saucepan, turn off the heat when the honey becomes a lighter consistency.
- Mix the other filling ingredients together and then add the mint honey.
- Put the wet mixture in a baking dish (I used a 22 cm x 12 cm/9 in x 5 in metal one) and top with the crust mixture.
- Bake for 30 minutes or so until the topping is crisped and the juices are bubbling.
I’m participating in Fandom Foodie’s Nyanuary this month (more info here). The theme is cats and so I decided to make a treat for my favorite fictional cat of all, Nyanko Sensei, from Natsume Yuujinchou. Natsume Yuujinchou is one of my top anime/manga because of its calm atmosphere, stellar music, and excellent art.
Nyanko Sensei is always eating and he’s always begging Natsume to take him to the dango shop on the way home, so in honor of him, I made dango. The colors are meant to represent his white fur, orange fur, and red markings + collar (if you want grey you could experiment with black sesame). I used some rather untraditional flavors but I was overall happy with the result. I paired it with a tea syrup as Nyanko Sensei might drink tea, though he would most likely much prefer alcohol.
Makes 3 Skewers
- 1/4 C + 2 T (Non-Glutinous) White Rice Flour
- 1/4 C + 2 T Mochiko
- 2 T Sugar
- 1/3 C of Hot Water
- 5 t Almond Extract
- 1 t Elderflower Syrup
- 5 t Orange Extract
- Orange Food Coloring
- Red Food Coloring
Black Tea Syrup (Adapted from Thirsty for Tea)
- 5 t of Tangerine Black Tea Leaves (I used this)
- 1/6 C Hot Water
- 1 t of Almond Extract
- 1/4 C Brown Sugar
- 1/4 C White Sugar
- First make the tea syrup. Steep the tea leaves in the water until suitably dark and then strain them out.
- Mix the strained tea and sugars in a sauce pan and heat until the sugars are dissolved. Let the mixture cool
- Add the almond extract to the cooled mixture and then set it to the side until later.
- To begin making the dango, first whisk together all the dry ingredients. Bit by bit mix into the hot water to make the mixture cohesive.
- Break the dough into three parts. To the first part add the almond extract and red dye. To the second part add the orange extract and orange food coloring. To the third portion add the elderflower syrup. If one gets too wet, add more mochiko.
- Form each portion into three equally sized balls.
- Now it’s time to boil them. Fill a saucepan with water and bring to a boil. I did them separately out of fear the colors would mix. Drop a batch in the water, when a ball floats (about 10 minutes) remove it.
- Place the balls on the skewers like shown in the picture and then serve with the syrup
My teacher said if we make him Bourekas we can get extra credit. I need it, so I decided to take up his offer. I checked my recipe books and told him he could choose a flavor from Zahav or Molly on the Range. He chose the potato from Zahav so that’s what I was ready to make. Apparently he didn’t hear the kale part and when I mentioned it to him he paled and discussed how “healthy” it is like “healthy” was a terrible word. I offered to switch it to Potato & Cheese and he accepted. Since we were learning about Gvina Levana in class, I decided to add it to the recipe. I like and added caramelized onions and za’atar because they are great (I hope he doesn’t mind my additions). I hope you enjoy as well.
UPDATE: He liked them but thought they didn’t quite catch the spirit of true Israeli Bourekas.
- 1 Big Russet Potato (Chopped and Skinned)
- 5 t Salt
- 3 T Gvina Levana (or Quark)
- 1 Onion (Caramelized)
- 2 t Za’atar
- 3 T Feta (Crumbled)
- 2 Sheets of Puff Pastry
- 1 Egg (beaten)
- Sesame (White & Black to Sprinkle)
- Boil the potatoes with the salt until fork tender.
- When they are done put them through a ricer and mix in the caramelized onions, gvina levana, and za’atar. Put it in the freezer to chill until cool.
- Heat the oven to 350 °F/175 °C
- Take the sheets of puff pastry and cut each into 9 squares.
- Add 1 tablespoons of the potato mixture to each square
- Close the squares into triangles and pinch the edges closed.
- Paint them with egg and sprinkle sesame seeds on top.
- Put them in the oven for 25 minutes or until nicely browned.
Sometimes in life, one is told that the person they are making something for wants a small yield of something fantastic to prevent gluttony. Sometimes one has half cans of evaporated milk and condensed milk left over from making a half portion of flan, sometimes one is requested to make a half portion of horchata. My favorite go-to horchata has usually been a variation of this one, which makes much too many for another person’s simple craving. Hence the recipe below.
Yields 6 Cups
- 1/2 C Uncooked White Rice
- 2 C Water
- 1/3 C Almond Milk
- 3/4 C Condensed Milk
- ½ A Stick of Mexican Cinnamon
- 1 t Almond Extract
- 4 C Water
- Soak the rice and cinnamon in the 2 C of water 6 hours or overnight.
- Drain the rice and cinnamon and place in a blender. Place all the other ingredients in the blender. Blend until smooth.
- Strain the contents of the blender twice and then put in the fridge to chill.