#MarioMonth Honey-Shroom “Cake”

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.

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Ingredients

Bottom & Top Layer

  • 1 C Mashed Sweet Potato
  • Date Molasses to taste
  • Salted Butter to taste

Middle Layer

  • 1/2 C Mashed Sweet Potato
  • Honey to taste
  • Salted Butter to taste

Mushrooms

  • 6 Cremini Mushrooms (Cut in thirds)
  • 2 T Butter
  • 1 T Olive Oil
  • 1 t Thyme
  • Salt to taste
  • Honey to taste

Instructions

  1. Mix together the ingredients for the layers in two separate bowls.
  2. 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.
  3. Make a triangle with half of the bottom & top layer mixture.
  4. Layer half the middle layer mixture on top of this.
  5. Place mushrooms on top of this middle layer.
  6. Cover this with the rest of the middle layer mixture.
  7. Cover this with the rest of the bottom & top layer mixture.
  8. Garnish this with the remaining mushrooms.

#Nyanuary Dango with Black Tea Syrup for Nyanko Sensei

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.

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Makes 3 Skewers

Ingredients

Dango

  • 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

 

Instructions

  1. First make the tea syrup. Steep the tea leaves in the water until suitably dark and then strain them out.
  2. Mix the strained tea and sugars in a sauce pan and heat until the sugars are dissolved. Let the mixture cool
  3. Add the almond extract to the cooled mixture and then set it to the side until later.
  4. 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.
  5. 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.
  6. Form each portion into three equally sized balls.
  7. 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.
  8. Place the balls on the skewers like shown in the picture and then serve with the syrup
  9. Enjoy!