Warm up with a different version of hot and sour soup.
Hot and sour soup is not a traditional dish on the standard Lunar New Year menu.
But when you have one this delicious, it’s hard not to want to share it with friends and family for a wonderful celebration such as the start of the “Year of the Horse.”
This version is by talented Pastry Chef Joanne Chang of Flour Bakery in Massachusetts. It’s from her second cookbook, “Flour, Too” (Chronicle Books), of which I received a review copy.
You may already know Chang for her most excellent pastries and breads. But her Myers + Chang restaurant also serves up satisfying savory selections, many influenced by her family, as well as classic Taiwanese dishes.
This soup comes together quite quickly. In fact, in the book, Chang writes that her mom used to whip it up as a fast lunch on a regular basis for her kids. Now, it sells out routinely at Meyers + Chang.
Cherries and oats galore in these hearty muffins by Pastry Chef Joanne Chang.
These muffins are loaded. With oats, cherries and a whole lot of goodness.
They fill the pan with an avalanche of batter, rising up with bountiful domes.
Joanne Chang, the Harvard grad-turned-baker extraordinare with four Flour bakeries and the Myers + Chang diner, all in Massachusetts, has done it again. If you loved her first cookbook, “Flour” (Chronicle Books), you’re sure to treasure its follow-up, “Flour, Too” “Flour, Too” (Chronicle Books). The second cookbook, of which I received a review copy, includes 100 recipes, not just for sweets, but savories, as well, including apple-wood smoked BLT, “Mama Chang’s Hot and Sour Soup,” and mushroom and leek lasagna.
Of course, having the sweet tooth that I do, I couldn’t resist zeroing in on the pastries first.
“Brown Sugar-Oat Cherry Muffin” is like a nourishing bowl of morning oatmeal — only in muffin form. Which means it’s just a little naughty, as a result.