Marmalade! Marmalade! Cumquat Marmalade!

Whenever blood orange is in season, I felt the need to make the blood orange/cumquat/leek fish that we love so much.  However, the thing with cumquat is... you must buy a container of it when you only need 4.  There are people whom will insist on HOW sweet & great cumquats are, but I just simply hate them.  I blame it on my mother, I was forever scarred from my childhood memories of being forced to eat it every Chinese New Year!  After 4 days on the counter, I decided to make marmalade.  It's a very simple formula where you can easily substitute the cumquat with orange or even blood orange (great color for marmalade).

In this recipe, it's 1:1:1 ration with fruit, sugar, and water by WEIGHT.  Yes, by weight!  I know it's a hassle to break out your scale even if you do have one, but trust me.. you don't want to wing it as you go with jam/jelly/marmalade!  Since we are keeping the rind (contains pectin), I would recommend organic fruits if you can find them, so you don't have to worry about funky chemicals.


Cumquat Marmalade

100 g    Cumquat
100 g    Sugar
100 g    Water

• Wash & thinly slice the cumquat.  Pick out seeds
• Place cumquat, sugar, and water into a pot.  Bring to a boil, stir constantly so it doesn't burn
• Turn the heat down so it is just simmering for another 1/2 hour or so, until the rind is soft and the liquid is thin.  
• To check for "gel-ness" by place a small drop on a plate & place in the fridge for a couple minutes.  If the marmalade is ready, it will "gel" like soft jam.
• Can & lid.  Let cool on the counter top then store in the freezer up to 12 months!

Let's burn some sugar! Caramel Sauce...

People had consistently asking me how NOT to burn the caramel sauce.  Truth to be told... it's easy... just let it BURN (to a certain degree, of course), baby... That's where the favor comes from!  No, really... I understand that watching your sugar "burn" is a scary process, especially we had been taught that "burning" is BAD.  So I took step by step photo for this, and hope this will help. :)


Caramel Sauce

8 oz Sugar
2 oz Corn Syrup
1 oz Water


6 oz Heavy Cream

• Place sugar, corn syrup, and water into a 10" pot (yes, TEN inch!).  Give it a quick stir to make sure all the sugar is wet.  Use a little wet brush to brush down the sugar on the side.
•  Cook the sugar in medium heat.  As the water cook off, sugar will started to bubble.  Your pot of sugar should look something like this

• Keep cooking until your pot started to turn color and you may turn the heat down if you are not comfortable continue at medium heat.  If you add cream at this point, this is called the golden/blond caramel.

•  Cook the sugar to dark amber color, turn the heat off 

• Add cream SLOWLY.  IT WILL FOAM!!  Gently stir after each addition, until all cream is added.  Return the pot back to heat to melt down the seized sugar.   Let it cool in a heat proof container then place in a air tight container & refrigerated up to 2 months!

Life has gone crazy! Time for Espresso Hazelnut Cookies!

It has been 2 months since the last post, I didn't forget you all, I promise!  I took a new job to opening a store and it has literally turn my life upside down & into a 24/7 job in the past couple month.  However, I promise, in the near future, there will be more to come! 

I don't normally eat sweets, but here is my all time favorite!  Honestly, I can not stop eating these cookies whenever I made it.  I modify it from Martha Stewart's recipe so I can't claim the glory to myself!  The portioned cookie can be freezes & store in a airtight container for up to 1 month, thaw before using.



Espresso Hazelnut Cookies

2 C AP
1 t baking soda
1 t salt
16 T (2 sticks) unsalted butter, room temperature
1 C sugar
1/2 C packed light-brown sugar
2 large eggs
3 - 4 tablespoons instant espresso powder
2 cups hazelnuts, toasted, chopped (sliced almond works as well)

 

 

1. Combine flour, baking soda, and salt. Set aside.
2. With an electric mixer, beat butter and sugars until light and fluffy.  Add egg, one at a time. 
3. Add espresso powder.  Love espresso/coffee, use 4 T instead.
4. With a rubber spatula or wooden spoon, mix in hazelnuts.
5. Bake at 375 F, until golden, about 12 minutes.  Cool completely. Store in an airtight container up to 3 days.

Oh, Marshmallow! Oh, Marshmallow!

In the past few years, I had been extremely busy & tided down at the restaurants during Christmas time, so I hasn't really enjoy Christmas since we moved to west coast.  This is the first Christmas that I do get to enjoy it with MD and I had pulled out all the stops!!  Cookies, truffles, spiced hot chocolate & marshmallows, and etc, etc, etc..  It's a kid's paradise in our house!  Actually, it's MD's paradise!

One of the things that we enjoy during this time of year is hot chocolate w/ marshmallow.  Whenever people tells me that they do not like marshmallows, I simply reply, "that is because you haven't have REAL marshmallow!"  I really think the over fluffed, plastic taste commercial marshmallow gave this old world candy a bad name.  A little bit know-how & a little bit of patient, you can enjoy marshmallow like you have never before!  This recipe is similar to Alton Brown's recipe on Food Network, so you can follow his instruction if that is easier for you.



Marshmallow


3 pkg Unflavored Gelatin
1/2 C Water

12 oz Sugar
1 C Corn Syrup
1/2 C Water
1/4 tsp Kosher Salt

1 teaspoon vanilla extract


Marshmallow Dust
1/4 C Confectioners' sugar
1/4 C Cornstarch

1.  Mix the marshmallow dust by combine equal part of powdered sugar & cornstarch, whisk well.
2. Heavily dust a quarter size pan (9 1/2 x 13) evenly with marshmallow dust & sit aside.
3. Combine the gelatin & water in a mixing bowl, site aside (Blooming).  Attach a wire whisk to your mixer.
4. Combine sugar, corn syrup, water & salt, cook to 240F.  Turn your mixer on the slowest speed and slowly pour the hot sugar mixture into the mixing bowl.
5. Turn the speed up to med-high until the mixture is lukewarm to touch, Volume should double & sticky.  
6. Add vanilla extract, mix well on low speed.
7. Spray your hands & a spatula w/ cooking oil.  Quickly pour the marshmallow onto the prepped sheet & even it out.
8. Dust w/ more marshmallow dust, cover, & let sit at least 4 hrs to overnight.
9. Cut into 1" squares & coat w/ more marshmallow dust.  Shake off excess & store in the tightly sealed container up to 3 weeks.

Wishing everyone a merry Christmas & a happy holiday!

Sesame Croissants

Croissants are great breakfast items, as long you can find a bakery that actually do make it w/ actual butter, otherwise, it is not worth having.  Since Dad is coming for a visit tomorrow, I decided to make croissants, sesame croissant to be exact.


I must say, I ABSOLUTELY hate making bread, especially croissant & puff pastry, because I didn't have the upper body strength & the fact that our kitchen counter is a bit too tall for me to do the work.  At a professional work shop, we have sheeters to help w/ the rolling of the dough & also prevent the dough & butter get too warm & became too soft to work.  Sesame croissants are done by simply press the sesame seeds into the butter block & proceed w/ the normal folding process.  For those whom has never attempt this before, I had found a video on youtube that can be of help.



Croissant

225g  Milk
5g      Instant Yeast
15g    Sugar
8g      Salt
40g    Soften Butter
400g  Bread Flour (AP will work if you don't have Bread Flour)

225g  Butter
          Black Sesame

1. Combine 1st part of the ingredients in a mixing bowl w/ dough hook, mix it until all ingredients are combined.  Mix for another 5 min, until the dough is pulled away from the side of bowl & no longer sticky.
2. Spray the bowl & the dough, cover & let sit until double.
3. Pound the butter between 2 sheets of plastic until it is pliable & firmly press the sesame seed into it. wrap & chill until ready to use.  Make sure to shape it into a rectangular for easy incorporating.
4. Lightly flour work table & roll the dough out to a rectangular shape, wrap & chill in the fridge for 30 minute.
5. Pat dough into a 14 x 8 inch rectangle. Place butter on the 1/2 of the dough, leaving 1/4 inch margin all around, fold & make sure all sides are well sealed. If the dough feel warm, chill another 30 minutes before proceed to the rolling & folding of the dough. 
6. Roll the croissant dough out to about 1" thick & do a tri-fold.  Wrap & chill for another 30 min.
7. Turn the dough 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, wrap & refrigerate for 30 min. Turn 90 degrees, and repeat. Wrap, and chill 30 min.  
8. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. 
9. Spray & cover w/ plastic & let the shaped croissant to double.
10. Egg wash & bake at 400 F oven for about 10 - 12 minutes, depends on your oven.

Cranberry Scones

Scones should be soft & fluffy, unlike the ice pock that you normally see at some of the local coffee shops/bakeries. Since MD loves to have scones for breakfast (or just as a snack at any time of day), so I normally make a large batch & freeze some of the unbaked, portioned scones for later as quick breakfast or snack w/ my afternoon tea, along with a little bit of homemade lemon curd & strawberry jam! Yum!

A lot of people tend to think scone is hard to master since it often refer to a method similar to biscuit/pie dough, which tends to scare a lot of people. But this is a drop scones so it requires none of the messy, scary business of cutting butter into flour! This recipe can easily be doubled or tripled as well.



Cranberry Scone

50g Butter
42g Sugar
2g Salt

1 Yolk

200g Flour
10g Baking Powder
116g Milk

1. Combine all dry together & set aside
2. Cream butter, sugar, and salt until life & fluffy.
3. Add yolk, mix well
4. Add the dry mix in 3 portions, just until combine. Don't over mix!
5. Scoop, brush w/ milk & sprinkle w/ sugar.
6. Bake at 375 F oven until done, toothpick should be clean when inserted. Roughly about 15 - 20 min, depends on size.