They look an awfully lot like Italian ices or sorbets, don’t they?
Guess again.
They’re shots of frosting — that have been frozen.
Leave it to Sprinkles Cupcakes Founder Candace Nelson to come up with these sugar bombs. She swears they taste just like ice cream, too.
You think you’ve had pork buns before.
But I assure you that you’ve never had pork buns like these. Chinese steamed scallop-shaped buns all pillowy soft. Stuffed with Japanese cucumbers, scallions, hoisin sauce, and the juiciest, most meltingly tender pork belly slices you’ve ever sunk your teeth into. It will have you at one bite.
These are one of the most famous creations by Chef David Chang. At his Momofuku Noodle Bar and Momofuku Ssam Bar, it’s a given that practically every table will order them. Trust me: They live up to the hype and then some. During our recent trip to New York, my husband and I chowed down on these babies three times in four days.
We would have gladly made a meal of a dozen of them, but that would have set us back a hefty $54. Yes, an order of two buns is $9. My late-father’s jaw would have probably dropped to the floor at the sound of that. But even he would have appreciated how spectacular these are.
David Chang and his crew, whom he self-effacingly refers to along with himself as “a bunch of punks,” turn out Korean street food with stellar ingredients and creative, contemporary flair. They’ve built a mini Momofuku (“lucky peach” in Japanese) empire. And Chang’s been richly rewarded for his efforts, winning James Beard awards for “Rising Star Chef of the Year,” and “Best New Restaurant of the Year” (for Momofuku Ko).
On our first day in the city, we snagged seats at the counter at Ssam Bar, where we enjoyed tiny “BBQ Rib” pork sandwiches stuffed with red onion slaw ($12); charred squid salad with the spicy flavors of kimchee ($14); hamachi strewn with edamame, horseradish, and pea leaves ($16); and of course, those pork buns.
The next night, we squeezed into Noodle Bar. On a drizzly, chilly evening, we dug into bowls of “Momofuku Ramen” (with a mix of pork, and a poached egg; $16); and hand-cut noodles topped with fried garlic and a glistening slab of pork belly, ($15).
You know how when you’re a kid, you have all the time in the world, but just don’t know it?
When I was a kid, I loved to bake cakes. Layer cakes. With homemade frosting, all done up with elaborate swirls, sprinkles, and flowers.
Heck, I had the time then.
Now? Forget about it.
Nowadays, if I do bake a cake, it’s apt to be a no-nonsense springform-pan variety or the reliable bundt-style.
So when Nothing Bundt Cakes came calling, offering to send a sample for me to try, my first thought was: “Really? A bakery that makes nothing but bundt cakes? Why on earth?”
After all, bundts are one of the quickest and easiest of cakes to make. Would people really opt to buy these, rather than fancy layer cakes enrobed in pastel fondant or airy meringue buttercream if they were going to the trouble and expense of buying a cake?
When the doorbell rang and the cakes arrived, I understood why they would.
Why, of course, if they got a bundt cake that looked like this: Dressed up with a big, bright yellow sunflower bursting from its center, and thick ripples of ivory cream cheese frosting cascading down it. A precious card and butterfly magnet perched atop it all upped the cute factor even more.
Sure, it looked amazing. But was it merely a bimbo cake — all looks and no substance underneath? One taste would determine that.
If you think Napa is all about wine, wine, and more wine, well, it still is. But now, you can get your fix of cupcakes there, too.
Kara’s Cupcakes has opened in the Oxbow Public Market in downtown Napa.
Now, if you need a pick-me-up after wine-tasting, head over to Kara’s for a Fleur de Sel (chocolate cupcake with caramel filling, and ganache frosting sprinkled with sea salt) or Kara’s Karrot (carrot cupcake with tangy, thick cream cheese frosting).
Yes, it’s what you think it is: A Red Velvet cupcake shaded green instead.
It’s a special St. Patrick’s Day cupcake that will be featured at Sprinkles Cupcakes for the holiday. Priced at $3.25, it’s available now through March 17.
For even more St. Patrick’s fun, Sprinkles also is offering an Irish Chocolate Cupcake at the same price. It’s a Belgian dark chocolate cake topped with Bailey’s Irish cream cheese frosting, and a green shamrock.
At Kara’s Cupcakes in Palo Alto and San Franciso, all the cupcakes will get a dash of green.