Monday, August 11, 2014

Black Sesame Ice Cream


Black Sesame Ice Cream

Ingredients
2 cups half-and-half
1/4 cup + 2 TBSP white sugar
4 egg yolks
1/2 cup + 2 TBSP ground black sesame seeds
1 tsp vanilla

Directions

  1. In a pot, mix half-and-half with 1/4 cup sugar. Heat over low heat until bubbly around the edges. Turn off the heat.
  2. In a large bowl, beat yolks and 2 TBSP sugar until smooth and creamy. Add a little of the hot mixture while whisking the eggs. Continue adding hot mixture as you whisk. When everything has been combined, pour back into the pot.
  3. Set it over low heat and continuously stir the custard until thickened and coats the back of a spoon.
  4. Slowly mix in black sesame seeds and vanilla.
  5. Pour into a large bowl over a strainer (to remove clumps) and cover surface with saran wrap. Let it cool overnight in the refrigerator.
  6. The next day follow the directions on the ice cream maker.

Notes

  • You can substitute half-and-half with whipping cream
  • You can use whole sesame seeds as well, but they will need to be toasted and then ground

Sunday, August 10, 2014

Classic Waffles


Parmesan waffles with a side salad.

Classic Waffles
adapted from All Recipes

Ingredients
2 cups all-purpose flour
1/4 tsp salt
3 1/2 tsp baking powder
2 TBSP white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 tsp vanilla extract

Directions
  1. Mix flour, salt, baking powder, and sugar in a large bowl. Preheat waffle iron.
  2. In another bowl, beat eggs. Stir in milk, butter, and vanilla extract. Pour the milk into flour mixture. Beat until blended. It is okay if the batter is clumpy.
  3. Lightly grease waffle iron. Ladle in batter and cook until golden. 
Notes
  • It is not a very sweet or salty batter so the waffles can be made savory or sweet depending how on you choose to top it.
  • The waffle is fluffy and light. However, it is not very crispy.
  • Freeze leftovers in a ziploc bag for future snacks.

Saturday, November 23, 2013

I am alive. [Spiced Honey Tea + Pops]

One of my many tastings
This summer I had the wonderful opportunity of attending Savor the Central Coast. I had an amazing time sampling the food and wine. I must say I was glad that I wore a free flowing dress that did not restrict my belly. Nothing is worst than having your stomach constricted while you are trying to stuff yourself.

Morning Breakfast: wine, lemon, & Mexican cola

The JUICIEST tasting Strawberry Basil Popsicle

Near the end of the event when I was getting full and tired, I tried the most amazing fall drink. It's sweet, refreshing, and reminds me of the holidays. I immediately became obsessed and recreated it at home. It is best served iced, but you can enjoy it hot if you insist.



Spiced Honey Tea
Serves 1

Ingredients
220g water
1 gingerbread or pumpkin spice roobios tea bag
45g honey
75g warm water
25g lemon juice

Directions
  1. Boil water and steep tea for 8 - 10 minutes.
  2. Meanwhile, mix the honey and lemon into the warm water.
  3. Remove tea bag and combine the mixtures.
  4. Pour into a glass and add ice or allow to cool in the refrigerator before serving.

Popsicle Variation

Ingredients
220g water
1 pumpkin spiced teabag
45g honey
50g water
50g lemon juice
2-3 heaping TBSPS brown sugar, to taste

Directions
Bring water to boil, add tea bag for 10 minutes.
Warm up honey and water in microwave. Stir until dissolved.
Add lemon juice.
Dissolve brown sugar in hot tea. Mix everything together.
Pour into popsicle molds and freeze.

Monday, July 15, 2013

How to Make a Single Serving Cup From Homemade Ice Cream. [a picture tutorial]



Who can resist a scoop of homemade ice cream? Not I. In fact, every time I have made salted caramel ice cream in the past, I had the hardest time stopping. Recently, I discovered a delicious strawberry ice cream recipe that I absolutely adore. To make it, follow the directions to make vanilla ice cream, but omit the vanilla bean. Take 1 lb of fresh strawberries and slice and dice into tiny pieces. Add 1/4 cup of granulated sugar (or more/less depending on how sweet the strawberries are), mix, and let it sit overnight in the fridge with the vanilla custard base. The next day, mash the strawberries with a potato masher until it's at the desired consistency. I don't like using the blender, because I enjoy my strawberry ice cream with texture. Mix the strawberries into the vanilla custard and freeze in ice cream maker.

Whenever I go to the grocery store, I have a tendency to purchase single serving ice cream flavors. I pondered and wondered if there was a way to make one portion sizes with homemade ice cream. With my stubborn ass, I figured out a way and you can follow along in this picture tutorial.

Materials: saran wrap, plastic hair ties, 2oz plastic sample/portion cups (aka jello shot cups)

Pour freshly churned ice cream into all the containers and leave in freezer while you attach the cover. First, Take saran wrap and place over top of container. Secondly, take a hair tie and stretch it over the opening.

Viola! A perfectly sealed container.

When you are ready to enjoy ice cream, simply peel off the saran wrap like the covering for the store brought ones.

Mmmm...enjoying my sweet treat.

Sunday, June 30, 2013

Since you've been gone...[Mango Yogurt (Mango Lassi) Popsicles]

OH SNAP?! An update! What is my excuse? I have none. I simply stopped making this blog a priority. I also haven't been producing anything in the kitchen, which doesn't motivate me to update. However, this weekend is special...

My sister is on vacation and she has been begging me to update since my last post. She "claims" to be my biggest fan because she checks for updates daily. Excessive, no? I decided to finally update so when she returns home tomorrow, she'll have something to look forward too. I miss her dearly and I can't wait to catch up with her.

This is a simple summer frozen treat. My favorite kind of recipe. No effort, but results in big flavor. Let's get started...



Mango Yogurt (Mango Lassi) Popsicles
Makes 4 small popsicles

Note: This is a versatile recipe. I made 3 types of popsicles. (1) Only mango. (2) Mango with 1/4 cup plain yogurt for a mango lassi taste. (3) Alternating layers of mango with yogurt sweetened with honey. I didn't make mine very sweet since the mango was sweetened. I bought a can of sweetened Alphonso mango pulp from an Indian grocery store.

Ingredients
1 cup mango pulp, sweetened
2 tsp lemon juice
3 TBSP water
2 tsp rum or tequila (optional)

Directions
  1. Mix mango pulp, lemon juice, water, and rum/tequila until smooth. (If you wish to make mango lassi popsicles, add in 1/4 cup plain yogurt. Add more sugar to taste if you have a sweet tooth.) 
  2. Pour into molds and allow it to freeze overnight!

Sunday, January 27, 2013

Black Sesame is Good for Your Hair. [Black Sesame Ladyfingers]

I went on a lovely hike with my family this past weekend. I couldn't resist taking this beautiful shot on our way back home.


Since my last post, I have been craving for black sesame ice cream and I was planning to make some this weekend. However, I woke up Saturday morning and decided it was too cold to make a trip to buy heavy whipping cream. I still wanted black sesame so I made black sesame ladyfingers.



Oh my gawd. I definitely stumbled onto something wonderful. Theses are intense tiny bite size snacks that taste great by themselves or dipped in a latte. These would also make a wonderful base for a black sesame tiramisu. New idea brewing? We'll see...



Black Sesame Ladyfingers
basic recipe adapted from Joy of Baking

Makes 16

Ingredients
1 egg, separated
9g sugar
14g black sesame seeds
dash of vanilla extract
pinch of cream of tartar
12g sugar
22g cake flour

Directions
  1. Toast and grind black sesame seeds using a mortar/pestle until it is a fine powder and oil is being secreted. Set aside.
  2. Preheat oven to 350°F. 
  3. Beat yolk and 9g sugar until thick and pale. Add vanilla and black sesame until mixed.
  4. Whip egg white until foamy, add cream of tartar. Continue whipping until soft peaks are formed and gradually add sugar. Continue whipping until thick and glossy (firm peaks).
  5. Sift flour on top of yolk mix. Add 1/3 of egg whites. Gently fold until incorporated. Add another 1/3 and fold. Add last 1/3 and fold. 
  6. Line baking sheet with parchment paper. Pipe ladyfingers into 3/4 inch by 3 inches sizes. Space them 1 inch apart. Sprinkle powdered sugar on top.
  7. Bake for 10 minutes or until lightly brown around the edges and still spongy to the touch.
  8. Let it cool for a couple of minutes on the cookie sheet then move the ladyfingers to cool on the cooling rack. 

Sunday, January 13, 2013

Dessert for Two #5 - [Black Sesame Dessert/Paste (芝麻糊)]

I hate this time of the year. The cold temperatures, dry skin, chapped lips, and the need to wear many layers to stay warm. The funny part? It doesn't even snow here. Yes, San Franciscans are spoiled by the weather. We complain when it's the low 40s or when it's the high 70s. If the world suddenly ended, we would die first because of our inability to handle temperature changes.

Oh, and I'm sick again with a cough. The kids I work with need to stop being germ factories. Luckily when I get sick, I don't experience severe symptoms unlike my fiance. He managed to catch my bug and he had the chills, sweats, fever, swollen gums, and sore limbs. He was out for a good 30 hours before he woke up again. I made him chicken soup to compensate...


While I was shivering away at my desk working on lesson plans for the week, I had a sudden craving for a warm dessert, specifically black sesame paste. Ever since my mom purchased a package of black sesame powder, I've been itching to use it in a dessert.


Black Sesame Dessert/Paste (芝麻糊)
loosely adapted from taozheng

Serves 2

Note: Hsin Tung Yang is the brand of black sesame powder I use. You can also grind your own powder by lightly toasting black sesame over low heat until fragrant and then using a mortar/pestle to grind until it's a fine powder and the natural oil appears. I prefer my desserts less sweet, but feel free to increase the sugar up to 2 Tablespoons.

Ingredients
36g (6 TBSP) black sesame powder
10g (2 TBSP) glutinous rice flour
16g (1 heaping TBSP) white granulated sugar
220g (1 cup) water

Directions
  1. If using prepackaged sesame powder, give it a quick run through the mortar and pestle until the natural oils are secreted. This will make the dessert more aromatic.
  2. Mix all the ingredients in a small pot.
  3. Turn the heat on medium low and stir constantly to prevent burning. When the mixture thickens and bubbles, it's finished. It will take approximately 5 minutes or less. If the sesame paste is too thick, add a couple tablespoons of water and continue to stir until the paste is hot again. 
  4. Spoon into two bowls and serve.



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