Roasted Strawberry and Buttermilk Ice Cream

666B5641

Two weeks ago, I finally got a copy of Jeni’s Splendid Ice Creams at Home. I should have got this two years ago. It is a bit late, but better late than never. I am so happy I got it. This is a cookbook for all ice cream lovers. The recipe steps are easy to follow. Not only there are 100 recipes, there are also all kinds of condiments recipes, like cake, brittle, ice cream cone, candy, and sauces. You can really make any ice cream you want with the help of this book. It is a must-have for ice cream fanatics! Buy it if you still haven’t got one!

I read through the whole book once I got it. And the one that screamed to me most was this roasted strawberry and buttermilk recipe. Strawberry season has just arrived. Nothing beat to have sweet and ripe strawberries to cook with. The roasted strawberries smelled and tasted amazing. I thought I would have eaten everything before I added them to the ice cream base. The ice cream came out very thick and creamy. The strawberry can be tasted and I really like the hint of tanginess from the buttermilk. What a perfect scoop of ice cream! I am sure you will like this too!

Continue to the recipe…

Sweet Glutinous Rice Dumplings with Black Sesame

666B3674

This is my interpretation of my grandma’s (my mom’s side) recipe. It is a dish from a specific region in China called “Chaozhou/Chiuchow 潮州”. My grandma is from Chiuchow. The original name of this snack is “Lok Tang Ci 落湯糍”, but most people will know this as “Nuomici 糯米糍”. Why is this sweet snack being served on Chinese New Year? It is because the word “Ci 糍” sounds almost exactly like the word “Chin 錢 (money)” in Chiuchow dialect. The dumplings are the symbol of wealth.

The dumplings should be made on New Year eve. On the first day of New Year, everyone in the family will go to grandma’s house. We greet each other, give red packets, receive red packets, sit around, eat and chat. These dumplings are one of the things that everyone loves. When the steaming hot dumplings come out of the kitchen and arrive on a table, everyone would run over with a pair of chopsticks and munch on their dumplings. Great memory!

One really interesting thing: My mom and my aunt are never allowed to eat the dumplings. It is because they are married. In Chinese culture, when a daughter married someone, she is the member of the husband’s family. Any family traditions from the daughter’s side of the family will not pass down to the daughter. And the daughter is considered an outsider. Since the dumplings symbolize wealth, my mom never got to eat the dumplings after she got married. But this year, my grandma has suddenly changed the rule to allow my mom to eat under one condition. No take out. (No money is being taken away from the family). Mom said that she hasn’t eaten that for 30 years. Haha… Lucky mom!

But yes, these little dumplings are gooey. Dip as much sugar as you want when eating. Don’t start talking when eating. I don’t think anyone will understand you when you have that sticky dumpling in your mouth. It is fun and tasty, and it will bring you wealth! Have a great new year!

P.S. Special thanks to my fifth uncle for helping out with the background information and recipe tips! I can’t finish this post without his help.

Continue to the recipe…

Molten Chocolate Cakes with Raspberry Filling

666B3631

No matter it is Valentine’s Day or not, these molten chocolate cakes are luscious and tempting during any time of the year. Steaming hot thick and creamy chocolate oozing out with tangy raspberries filling is just irresistible  And the great news is that these cakes can be made a few hours ahead. No need to rush at the last-minute. This is a perfect fitting dessert for Bryan and I. Since Bryan loves fresh and tangy finish to his meal and I like something chocolatety and creamy, these little cakes made both of us very happy. Enjoy a sweet Valentine’s Day with your loved one!

Continue to the recipe…

Apple Cider Caramels

666B1963

I am never a fan of caramel. I skipped all caramel candies, and caramel sauce. But when I saw this caramel recipe, I knew that I have to try it! I felt in love with apple cider a year ago when I first tried freshly pressed cider. It was nothing like the apple juice that you buy in supermarket. It was intense and fresh. Now when I see anything apple cider, I kind of go crazy. And these apple cider caramels didn’t disappoint me. The candy was packed with apple flavors, and the sea salt balanced out the sweetness. I am giving out these candies along with some chocolate chip cookies to families and friends for the holidays. I hope everyone will enjoy them.

Continue to the recipe…

Lemon Angel Food Cake with Strawberry Sauce

666B1384

I made this lemon angel food cake with strawberry sauce for my in-laws Thanksgiving lunch. Since angel food cake doesn’t have any cream or butter, it is a pretty healthy dessert. Who doesn’t want dessert that is healthy? This cake was light and fluffy with the amazing lemon flavor. Serving the cake with a sweet and tart strawberry sauce can bring some moisture, balance and color. It is delicious and so good to look at! Enjoy!

Continue to the recipe…

Mango Pudding

666B1269

My mom doesn’t like dessert. Growing up, my mom only has made 3 kind of desserts (mango pudding, watermelon popsicle, and bird’s nest soup). My favorite has to be the mango pudding! If you have been to a Chinese dim sum restaurant, you may have seen mango pudding in carts. It is one of the popular desserts in Hong Kong. But of course, the restaurant ones only have a little bit of mangoes. My mom’s version is filled with mangoes. It is just delightful!

If you are not sure what the texture of this pudding is, think panna cotta or creamy jello. This is definitely not banana pudding or bread pudding kind of pudding. In this recipe, I used the mango flavor jelly powder. I got this from Hong Kong. I have no idea where I can find the same in the US. It looks like JELL-O have this product at some point, but I don’t think they can be found in stores now. I found them at amazon.com. I haven’t tried them yet, but I will try them one day. They should taste very similar to the one from Hong Kong.

Continue to the recipe…

Marshmallow Squares

Fluffy, soft and gooey marshmallows…. They are way too good! I had my very first homemade marshmallow in a restaurant in Monterey, Passionfish. It was lightly toasted served with sweet and tangy balsamic strawberries. The marshmallow was so soft, which was nothing like the regular round ones that came out of a bag. Ever since then, I always want to make my own.

With my new mixer, marshmallows were the first thing I made. They were very soft and delicious. I can’t wait to put some in a cup of hot chocolate. Once you have some homemade marshmallows, you can turn them into anything. This Halloween, I will be giving out these marshmallow lollipops. Hope the kids will like them.

Continue to the recipe…

Waffles with Macerated Strawberries

Bryan and I like to have breakfast for dinner, so I am always trying to come up with new ideas for breakfast. Other than eggs and toasts, this waffle recipe is probably pretty easy and good. These waffles were light and crispy. They were not heavy at all. When top with macerated strawberries and whipped cream, they were simply amazing.

Continue to the recipe…

Thai Tea Ice Cream

After a good Thai dinner with chicken yellow curry and pineapple fried rice, it can’t be completed without a scoop of Thai tea ice cream. If you like Thai ice tea, you will love this ice cream. The orange color ice cream is vibrant and beautiful, and it is very creamy, cold with strong Thai tea flavors. Delicious! If you just want to make Thai ice tea too, read my recipe.

Continue to the recipe…

Egg Tarts

Egg tart is one of the Hong Kong classic. Everyone in Hong Kong loves egg tart. They like to eat it for breakfast, brunch as dim sum or tea time snack. An egg tart is a baked egg custard in a pastry. There are mainly 2 types of egg tarts. One with a shortcrust pastry and the other with a puff pastry. This recipe is the shortcrust one. I personally love this crust the most. It is buttery with a hint of savory, which is perfect with the smooth and lightly sweetened egg custard. Whenever I am baking these little egg tarts at home, the house just smells incredible. It is hard to eat only one. Maybe, I can sneak in two in my stomach before anyone found out.

Continue to the recipe…