Before I left my last job, my clients were extremely generous and thoughtful. One of them gifted me a bottle of Domaine de Canton, because she knew I loved ginger. She mentioned the best way to consume it is to make a simple cocktail by mixing Domaine De Canton with ginger beer. She was absolutely right. The flavor of the ginger comes through and it's spicy.
1 oz Domaine De Canton
1 can Q Ginger Beer (or any high quality ginger beer will do)
Half a lime
Take a high ball glass and squeeze juice from half a lime. Fill entire glass with ice cubes. Pour 1 oz of Domaine De Canton. Top off with ginger beer. Give the cocktail a quick stir and garnish with a slice of lime.
Tuesday, August 11, 2015
Sunday, April 12, 2015
Basic Pumpkin Cupcakes
from Sally's Baking Addiction
Makes 14 cupcakes
1 3/4 cups (220g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 heaping tsp ground cinnamon
2 tsp pumpkin spice
1/2 cup (100g) dark brown sugar
2 large eggs
1 cup (227g) pumpkin puree
1/2 cup vegetable oil
1/3 cup milk
1 tsp vanilla extract
- Preheat oven to 350°F. Line cupcake pan with liners.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice until combined.
- In another bowl, whisk brown sugar and eggs until combined. Add in pumpkin puree, oil, milk, and vanilla extract until combined.
- Pour the wet into the dry ingredients and stir until just mixed. DO NOT OVERMIX.
- Divide batter evenly into 14 cups. Bake for 18 - 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- To make mini cupcakes, bake for 11 minutes.
- To make chocolate chip pumpkin muffins, fold in 1/2 cup of mini chocolate chips.
- To frost the cupcakes, use my ginger cream cheese frosting.
Cranberry Panna Cotta
Serves 2 to 4
(depends on size of your serving containers)
90g (1 cup) cranberries, fresh or frozen
50g (1/4 cup) water
25g (2 TBSP) brown sugar
1/8 tsp of orange blossom water
- Add all the ingredients in small pot.
- Bring to a boil and stir constantly over low heat for 5 minutes until a thick sauce is formed.
- Remove from stove top and allow to cool.
40g (1/3 heaping cup) of cranberries, fresh or frozen
17g (1 1/2 TBSP) sugar
6g (1/2 TBSP) water
190g (3/4 cup + 2 TBSP) half and half
1/2 tsp powdered gelatin (Knox)
- Mix cranberries, sugar, and water in a small pot. Over low heat, stir the cranberries for 5 minutes until all the berries have bursted and a mushy sauce is created. If some berries are still chunky, use the back of the spoon to smash it. Allow the mixture to cool in the refrigerator for 15 minutes.
- In the meantime, pour 1/4 cup of half and half in a bowl and sprinkle gelatin on top. Set aside.
- In a small pot, heat rest of half and half over low heat until steaming. Stir into gelatin mixture until well combined and slowly incorporate into the cranberry mixture.
Find small serving dishes and put a scoop of cranberry sauce on the bottom. Next, pour panna cotta on top. It should be a ratio of 1:2 of cranberry sauce to panna cotta.
Carrot Cake Cupcakes with Ginger Cream Cheese Frosting
modified from The Chew (Loren Avellirio)
Makes 12 standard cupcakes
Carrot Cake Cupcakes
140g (3/4 cup) white granulated sugar
145g (1/2 cup) unsweetened applesauce
95g (1/2 cup) canola oil
125g (1 cup) all-purpose flour
2g (1/2 tsp) baking soda
3g (1 1/2 tsp) baking powder
1g (1/4 tsp) salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
205g (1 1/2 cups) grated carrots
- Preheat oven to 350°F. Line cupcake pan with paper liners.
- In a bowl, mix sugar, applesauce, oil, and egg.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together. Slowly incorporate into wet mixture. When combined, fold in carrots.
- Fill cupcake liners almost to the top. Bake for 24 to 27 minutes or until toothpick comes out clean. Rotate pan halfway through baking.
- Remove cupcakes from oven and allow it to cool in the pan for 5 minutes. Transfer to the wire rack to cool completely.
- When the cupcakes are completely cooled, the cupcakes are ready to be frosted. Use about 1 tablespoon of frosting per cupcake. The cupcakes can be stored in the refrigerator for up to 5 days.
Ginger Cream Cheese Frosting
1 tsp lemon juice
1/2 heaping cup confectioner's sugar
4 oz (114g) cream cheese, softened
2 oz (55g) butter, softened
1 tsp ground ginger
Cream together lemon juice, sugar, cream cheese, butter, and ground ginger until light and fluffy.
Monday, August 11, 2014
Black Sesame Ice Cream
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
- 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.
- 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.
- Set it over low heat and continuously stir the custard until thickened and coats the back of a spoon.
- Slowly mix in black sesame seeds and vanilla.
- Pour into a large bowl over a strainer (to remove clumps) and cover surface with saran wrap. Let it cool overnight in the refrigerator.
- The next day follow the directions on the ice cream maker.
- 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
|Parmesan waffles with a side salad.|
adapted from All Recipes
2 cups all-purpose flour
1/4 tsp salt
3 1/2 tsp baking powder
2 TBSP white sugar
1 1/2 cups warm milk
1/3 cup butter, melted
1 tsp vanilla extract
- Mix flour, salt, baking powder, and sugar in a large bowl. Preheat waffle iron.
- 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.
- Lightly grease waffle iron. Ladle in batter and cook until golden.
- 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
|One of my many tastings|
|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
1 gingerbread or pumpkin spice roobios tea bag
75g warm water
25g lemon juice
- Boil water and steep tea for 8 - 10 minutes.
- Meanwhile, mix the honey and lemon into the warm water.
- Remove tea bag and combine the mixtures.
- Pour into a glass and add ice or allow to cool in the refrigerator before serving.
1 pumpkin spiced teabag
50g lemon juice
2-3 heaping TBSPS brown sugar, to taste
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.