Russian Tea Cakes

Very buttery and nutty cookies. They are also known as "Mexican wedding cookies." They usually appear in stores around Christmas.


» Ingredients

• 1 cup (5 oz/155 g) all-purpose (plain) flour
• ¼ teaspoon salt
• ½ cup (4 oz/125 g) unsalted butter, at room temperature
• 1/4 cup (3 oz/90 g) granulated sugar
• 1 teaspoon vanilla extract (essence)
• ¾ cup (3 oz/90 g) toasted, skinned, and ground hazelnuts (filberts)
• ½ cup (2 oz/60 g) confectioners' (icing) sugar

» Instructions

1. With rack in the middle of the oven, preheat to 325°F (165°C). Line a rimless baking sheet with parchment (baking) paper.
2. Sift the flour and salt together. Set aside.
3. In a large bowl, mix the butter, granulated sugar, and vanilla with a wooden spoon until smooth (about 1 minute). Add the hazelnuts and stir until blended. Add the flour and mix until the soft dough comes together in large clumps.
4. To make each cookie, use your palms to form a spoonful of dough into a 1-inch ball. Place the balls 1 inch apart on the prepared baking sheet.
5. Bake the cookies 20-25 minutes, when the bottoms are light brown and the tops are lightly colored. Take them out of the even and let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
6. Sift confectioners’ sugar into a bowl. Gently roll the cookies in the sugar to coat them evenly. (Coat them as much sugar as you like, but I would just lightly coat them. ) You will not use all of the confectioners’ sugar.

» Makes about 24 cookies

» Storage: can be stored in an airtight container at room temperature for up to 3 days.

» Calories: ~ 2100 total; 87/cookie

» Adapted from Essentials of Baking (Williams-Sonoma)

Beans With Olive-Shallot Butter

» Ingredients

• 1/2 lb (250g) yellow wax beans
• 1/2 lb (250g) Blue Lake or French green beans
• 10 Kalamata olives, pitted and chopped
• 1 shallot, chopped
• 1 clove garlic, chopped
• 2 tablespoons unsalted butter, at room temperature
• 1-6 fresh basil leaves (optional)
• freshly ground pepper

» Instructions

1. In a food processor, combine the olives, shallot, garlic, butter, and basil, process to mix well together.
2. Blanch the beans with oil and salt, 5-6 minutes.
3. Over high heat, return drained beans to a saute pan, add olive-shallot butter and toss until the butter coats the beans but has not melted into a puddle.
4. Add pepper to taste.

» Notes

• After blanching the beans, if not used immediately, do run under cold water to stop cooking further. When return to the pan, add two tablespoons of water to cook until heated through before adding the olive-shallot butter.
• You can add more salt if desired. But be aware that the olive is quite salty.

Pancakes

Light and fluffy pancakes!! Perfect for weekend brunches; especially with fresh fruits.

» Ingredients

• 2 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 cups (10 oz) unbleached all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1-2 teaspoon vegetable oil

» Instructions

1. In a bowl whisk the egg, then whisk in buttermilk and melted butter .
2. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine. Make a well in the center, pour in the buttermilk mixture, whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12-inch nonstick skillet over medium heat for 4 to 5 minutes. Add 1 teaspoon oil and coat the bottom evenly. Ladle ¼ cup of the batter onto the skillet; repeat on two more spots. Cook the pancakes until large bubbles begin to appear. Flip the pancakes and cook until golden brown on the second side.
4. Repeat with the remaining batter, using the remaining vegetable oil only if necessary.

» Makes about 12 4-inch pancakes

» Adapted from The New Best Recipe

» Notes

• If you don't have buttermilk, you can replace it with 2 cups of milk plus 1 tablespoon of fresh lemon juice.Whisk them together in a bowl, and let it thicken for at least 10 minutes.
• The key is to have the pan properly heated. Do not attempt to heat the pan in higher temperature. I usually lower the heat a bit as I go along.
• To test when the pan is ready: place 1 tablespoon of batter into the pan, after 1 minute, it should be golden brown.)

Tiramisu

I used to like to order tiramisu whenever it's on the menu. I realize everyone makes them a little different. If you had had bad tiramisu, don't be despair, there could be a version that you like!

I don't like tiramisu that's too soaky or too much alcohol flavor. So when my friend Michelle gave me this easy-to-make recipe, everything just seem perfect... until I went to Paris last year, where I had the best tiramisu ever! Now I'm still seeking that perfect recipe. (Sorry Michelle!)



» Ingredients

• 8 oz Mascarpone cheese
• 3 eggs, separated, at room temperature
• 1 tablespoon caster sugar or regular cane sugar
• 1 cup strong black coffee, cool down
• ½ cup Kahlua or other coffee-flavored liqueur
• pinch of sugar and cream of tartar (optional)
• 24-30 Italian sponge fingers savoiardi or lady fingers
• 2 tablespoons cocoa powder or 3 oz shaved bittersweet chocolate

» Instructions

1. In a large bowl, beat egg yolks, sugar and mascarpone cheese with an electric mixer until evenly blended and creamy. Add 2 tablespoons of kahlua and 2 tablespoons of coffee, beat until mixed well.
2. In another bowl, whip egg whites to soft peaks, add pinch of sugar and cream tartar (optional) then whip until stiff peaks.
3. Fold egg white into the mascarpone mixture until evenly incorporated. (Use as few strokes as possible.)

4. Mix the remaining kahlua and coffee together in a shallow dish. Dip the lady fingers in the mixture one at a time for about two seconds. Place the soaked lady finger in the container until it covers up the base. Pour the mascarpone mixture on top of the lady fingers layer. Make another layer of lady fingers then top another layer of mascarpone mixture. (Total of four layers.)
5. Cover and refrigerate for 8 hours or up to 24 hours. Just before serving, sprinkle cocoa powder or shaved bittersweet chocolate on top. Serve chilled.

» Serves 8-10

» Notes

• It works best with a 8x8" glass pan in which fits 12 lady fingers in one layer. (The lady fingers I bought comes with 24 pieces.)
• You can be creative and use glass cup to make each individual serving.

Smoked Salmon Eggs Benedicts

I love smoked salmon and love poached eggs; therefore I love this. I usually make a baby spinach salad to go with it.

» Ingredients

• 2 English muffins, halved
• 4 oz smoked salmon
• 4 poached eggs
• hollandaise sauce (2 egg yolks)

» Instructions

1. Make hollandaise sauce.
2. Toast the English muffins.
3. Make poached eggs.
4. Assemble the smoked salmon on top of the halved English muffin, then carefully place a poached egg on top.
5. Generously add hollandaise sauce on top.

» Serves 2

» Variations

• Original Eggs Benedict: replace smoked salmon with 4 pieces of quarter-inch thick Canadian bacon. Pan fry bacon until browned.
• Eggs Florentine: Replace smoked salmon with 2 cups of baby spinach, blanched.
• English muffins can be replace with biscuits or any types of bread (that you like) that cut to thick pieces.

Poached Eggs

» Ingredients

• eggs (1 to 4 eggs per batch)
• 1 teaspoon salt
• 2 tablespoons white distilled vinegar

» Instructions

1. Fill a large sauce pan with about two inches of water; add salt and vinegar; bring to boil.
2. Crack each egg into a small cup.
3. Lower (the rim of) the cup to the surface of water then slide the egg into the water. Repeat if poaching more than one. Avoid crowding them together.
4. Cover and let the water come to a boil again. Then remove from heat. About 6 minutes for half cooked eggs.
   

Hollandaise Sauce

This version is on the lighter side, less butter, much less. You can use as much as 4 tablespoons of butter per egg yolk; but I tried 2, and it tastes yummy. So I will go with that.

This sauce is a must for eggs benedict.

» Ingredients

• 2 egg yolks
• 1 tablespoon of lemon juice
• 4 tablespoons of water
• 4 tablespoons unsalted butter, melted
• 1 teaspoon of salt
• pinch of cayenne (optional)
• fresh ground black pepper (optional)

» Instructions

1. Whisk egg yolks with lemon juice and water.
2. Set on top of a double boiler with simmer water. Whisk continuously until thicken. (Don't over cook!)
3. Turn off the heat, whisk in one tablespoon of butter at a time.
4. Season with salt, cayenne, and black pepper. (Add more water if too thick.)

» Makes about 1.5 cups; serves 4 egg benedicts (for two people)

Green Tea Cheesecake

I love cheesecake and also love green tea flavored stuff, so it's only right to combine the two.

» Ingredients

› For the crust, see crust recipe.

› For the filling:

• 2 8-oz packages (original) cream cheese, cut into 1-inch chucks, room temperature
• 1/2 cup fromage blanc
• 1/2 cup sugar
• 4 large eggs
• 2 tablespoon Japanese green tea powder

» Instructions

1. First make the crust. Keep oven in 325 (F) degree; and the rack in lower-middle position.
2. In a small bowl, use a tablespoon of water to dissolve the green tea powder.
3. In a standing mixer (or a large bowl with an electric mixer), beat cream cheese, fromage blanc, and sugar in medium-low speed until smooth. Add one egg at a time, beat until incorporated after each addition. Beat the dissolved green tea powder until smooth.
4. Pour batter over prepared crust in pan. Place a roasting pan in the bottom rack to catch any drippings.
5. Bake cake until set but center moves very slightly when pan is gently shaken, about an hour. 
6. Transfer the cake to a wire rack and let it cool down. Loose up the cake by running a knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Can be refrigerated for up to 2 days.)
7. Let the cheesecake stand at room temperature about 30 minutes before serving.

» Serves 8-10

» Calories: ~3560

» Adapted from Epicurious

» Note: the original recipe called for 1/2 cup of fromage blanc, but fromage blanc comes in 1 cup package, since I don't know what to do with other half cup so I put the whole thing in. :P

Cheesecake Crust

» Ingredients

• 8 whole graham crackers (rectangular size) (4 oz/112g)
• 6 tablespoons unsalted butter, melted (1 tablespoon for the pan)

» Instructions

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 (F) degrees.

2. Break graham crackers into rough pieces and processed in a food processor to fine even crumbs. Mix in 5 tablespoons of melted butter until evenly moistened.
3. Line the bottom of a springform pan with parchment paper. Brush the parchment paper, the bottom, and the sides of the pan with remaining melted butter.
4. Empty the crumbs into the pan, use the back of a spoon, press hard and evenly into the pan bottom.
5. Bake until fragrant and beginning to brown around the edges, about 13-15 minutes.
6. Cool on a wire rack while making the filling.

» Calories: ~1000

» Notes

• Cut the parchment paper larger then the bottom of pan will make it easier to lift up the cake afterward.
• I use a 9-inch springform pan, but 6 or 8-inch should work fine too.

Roasted Pork (Cha Shu)

This is the Chinese style roasted pork, aka, cha shu.

I'm sure there are many recipes out there, but I like how simple this recipe is so I can make it whenever I want.

» Ingredients

• 1 lb of half-fat-half-lean pork, cut into 2-inch strips
• 10 tablespoons sugar
• 6 tablespoons soy sauce
• 1 tablespoon cooking wine (optional)
• 2 teaspoon dark soy sauce (optional)
• 2 tablespoons molasses (or honey)

» Instructions

 › a day before roasting:

1. In a large bowl where can comfortably hold the pork in one layer, mix sugar and soy sauce together. (Also add optional ingredients if using.) Stir until sugar dissolved. (This will take about 10 minutes.)
2. Add the pork to the marinate sauce, wrap bowl with plastic wrap and leave in refrigerator.
3. In the morning, flip the pork so that it can be marinated evenly.

 › day of roasting:

4. Half an hour before roasting, take the marinated pork out of the refrigerator. Flip the pork once more. Preheat oven to 425 (F) degree.
5. In a roasting pan, arrange pork in one layer, add some of the marinate sauce, about 1/3 to 1/2 cup. Roast for 15 minutes, then flip the pork and roast the other side for another 15 minutes.
6. Decrease the oven to 350 (F) degree. Brush molasses all over the entire pork, roast another 5 minutes.
7. Cut roasted pork in thin slices and serve.

» Notes

• The key is to have fatty meat. Lean meat will tend to be dry and rough. 
• This recipe intends to be simple. So for the marinate, sugar and soy sauce is all it takes. But I usually like to add a little wine to bring out the flavor; the dark soy sauce will make the roasted pork look darker (thus prettier). So just use them if you already had them on hand.
• The marinate time should be at least 3 hours per side. Or, you can double the amount of the marinate sauce so that the pork can be submerge into the marinate sauce completely, then you can cut the time to half. But it the longer the better.
• Molasses can be replaced by honey, but I do find molasses taste better.