Category Archives: Recipes (Sweet)

Meet Chocolate Butter Mochi — Your New BFF

Sweet rice flour is the secret to this unusual -- and unusually good -- chocolate creation. (Photo by Carolyn Jung)

Sweet rice flour is the secret to this unusual — and unusually good — chocolate creation. (Photo by Carolyn Jung)

 

Ever since discovering the joys of butter mochi on a trip to Honolulu a few years ago, I’ve become rather obsessed with it.

Made with copious amounts of butter, eggs, whole milk or condensed milk, what’s not to adore?

It bakes up so easily into buttery, bouncy brilliance, too.

In supermarkets and mom-and-pop grocery stores in Hawaii, you’ll find that basic version, plus loads more — coconut butter mochi, chocolate-chip butter mochi, even peanut-butter butter mochi.

And of course, the piece de resistance, chocolate butter mochi. Oh, yes!

After getting rather hooked on baking regular butter mochi at home, I couldn’t wait to turn my attention to the chocolate version, especially when I spied a recipe for it in the new “Flavors of Aloha: Cooking with Tommy Bahama” (Chronicle Books), of which I received a review copy. The recipes are by veteran cookbook writer, Rick Rodgers.

(Photo courtesy of Tommy Bahama)

(Photo courtesy of Tommy Bahama)

I admit that I’ve always associated Tommy Bahama with its tropical print shirts. I didn’t even realize the company had restaurants, too.

Featured in this cookbook are more than 100 recipes with true island flair, from “Crispy Sriracha Shrimp” to “Kalua Pulled-Pork Sandwiches” to “Pina Colada Cake.”

But back to chocolate butter mochi, shall we?

Read more

Prune’s Cold Candied Oranges

Dessert -- Prune-style.

Dessert — Prune-style.

 

Some cookbooks possess that magical gift that makes you feel as if the author is actually speaking directly to you in your very own kitchen.

“Prune” (Random House) takes a different tack. In her new cookbook of which I received a review copy, Chef Gabrielle Hamilton, owner of New York’s beloved Prune restaurant, gives you the impression that she’s talking directly to her crew in the kitchen. The delightful part is that you feel as if you’re scrunched in a corner, ease-dropping on everything that goes on there, from the prep to the service.

prune-gabrielle-hamilton-cover

Possessing an MFA in fiction writing, Hamilton is a proven storyteller. Besides her singular voice, the recipes come with drip spots on the pages, as well as notes scribbled on torn pieces of tape that look as if they’re stuck to the pages.

Read more

A Lemon Tart For When You’re Feeling Lazy

You can be a bit of a lazy bone when making this tart. Just a little.

You can be a bit of a lazy bone when making this tart. Just a little.

 

Have you ever rolled a vacuum cleaner over and over and over a dust ball on the carpet, knowing full well if you just bent over to pick it up with your fingers, it would be a whole lot quicker?

Oh yeah, been there, done that. I bet you have, too.

“Lazy Mary’s Lemon Tart” is made for times like that — when you’re feeling lazy. But only a tad.

After all, you still have to put the tart together and bake it.

But it does have an ingenious step-saver when it comes to making the filling. It’s all blitzed in a blender. That includes an entire Meyer lemon. Yup, rind, seeds and all. The whole kit and caboodle.

The recipe appeared in Food & Wine magazine’s January 2015 issue. The recipe is by Mary Constant, a Food52 member and winemaker of Napa’s Constant Diamond Mountain Winery, who adapted the crust from the “The Joy of Cooking.”

Read more

Just Try to Resist Huckleberry Bakery’s Chocolate Chunk Muffins

Nothing says "I love you'' like a basket of fresh-baked muffins loaded with chocolate.

Nothing says “I love you” like a basket of fresh-baked muffins loaded with chocolate.

 

There are times when I con myself into thinking muffins are just a smidge healthful.

After all, if I choose one with bran or whole wheat or carrots or blueberries, it’s not so very bad, is it?

I mean, it’s not as indulgent as eating actual cake, right?

Forgettabout it.

Yeah, with “Chocolate Chunk Muffins,” I’m not going to attempt to play that game.

HuckleberryCookbook

That’s because there’s no getting around it. These muffins are rich, tender, and super chocolatey.  They are like chocolate-chip cookies in muffin form.

And they’re every bit as good as that sounds.

Read more

A Passion for Pickled Persimmons

Just pickle it. Persimmons, that is.

Just pickle it. Persimmons, that is.

 

This is one of those home-made treats that makes people take notice.

It adds just a little something special to a charcuterie or cheese platter. And it makes for an eye-opening host/hostess gift.

Now’s the time to get acquainted with “Pickled Persimmons.”

I shamelessly admit I got the idea for making these from Chef Bradley Ogden when I recently dined at his new Bradley’s Fine Diner in Menlo Park. His pickled persimmons accompanied slabs of country pate. The duo together was so good I practically couldn’t stop eating it.

I learned from Ogden only that he used vinegar and Fuyu persimmons (the squat variety that can be enjoyed while still crunchy unlike the Haichiya type that must be eaten only when squishy ripe).

Read more

« Older Entries Recent Entries »