Tag Archives: dessert

My Version of Mango Sticky Rice

A couple weeks ago, a friend of mine hosted a delicious dinner party. Some people brough beer, some brought carrots and cucumbers to go in the bi bim bap, and as usual, I signed up to bring dessert. I really wanted to make Sweet Red Bean Paste Balls that we had many times in while in Asia. It was really hard to find a recipe and they seemed to take a lot more time than I had. So I went to my back up favorite Asian inspired dessert, Mango Sticky Rice.

That's a lot of mango!

That’s a lot of mango! I need to remember to take picture before it’s about to be devoured…

Since I am no longer in New York, finding sticky rice wasn’t so easy, so I found this recipe instead for Coconut Rice Pudding with Mango, which was basically the same thing. It used Jasmine rice instead of sticky and I didn’t need a rice steamer. I don’t know why I have not made this before. It was super easy and tasted the same, so good. There was only one person who didn’t like it and I wasn’t that surprised that he didnt, so I don’t think it counts. It’s also really fast to make while being pretty hands off.

I made a larger batch since there was going to be six of us, but it made enough for ten or better. You could use half of what I have below and feed six easy. Since the rice keeps well in the fridge for a few days and I was having dinner with another friend later in the week,it became dessert more than once. Typically you serve it warm, but it’s fine cold too. Just make sure you get some good mangos to go with it, they will make or break it.

Coconut Rice Pudding with Mango

Makes 10 servings

  • 1 1/2 cup raw Thai jasmine rice
  • 10 oz. water
  • 2 1/4 cups coconut milk
  • 1 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 ripe mangoes, peeled and sliced
  1. Add the rice and water to a 2-quart pot on high. Stir it once and let it set uncovered as it comes to a boil.
  2. Once it boils, reduce the heat to low, cover and allow the rice to absorb the water, about 10 to 15 minutes. 
  3. Once the rice has absorbed all of the water, add to the coconut milk, sugar, and salt. Give the mixture a stir and bring it to a hard boil over medium heat. Allow the rice pudding to boil hard for 2 minutes, stirring constantly.
  4. Remove the pot from heat and let the rice pudding sit, covered and undisturbed, for 10 minutes. Stir once and let the rice pudding sit again for 10 minutes covered.
  5. Cut the mango up while you wait for the rice. A tip to make it a little easier from a friend (though I still kinda suck at): once you peel it, cut the top off so you can see the seed. It’s long and flat. When you cut the top off, you can see where it is and cut around it much easier.
  6. Serve immediately, let it cool to room temperature or serve it chilled with the fresh mango on top.

Enjoy!

 

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Coconut Milk Cake with Berries [Dessert for the Fourth]

Sparklers! Picture by Hillary

Sparklers! Picture by Hillary

I hope everyone had a nice and relaxing Fourth of July, including the weekend after. For the Fourth, a couple friends asked the group if we wanted to BBQ in Prospect Park. Plenty of people said they were making salads and bringing some kind of meat to grill, so I went with what I know best, dessert. For the fireworks, I was heading over to Jersey City to my friends house, just like last year, and figured some cake would be necessary there too.  I needed something for a larger group and I wanted it to be summery. So as I was flipping through my binder of recipes and came across Martha Stewart’s Coconut Cake with Berries and Cream, I was sold.

Picnic in the park

Picnic in the park

This cake is basically a Tres Leches Cake  with a twist. You replace one of the milks with coconut milk. You also add some toasted coconut to the batter. It adds a nice light coconut flavor that is not over powering and delicious. One WARNING about this cake. It need a lot of time to sit and soak up all the milk. I went to buy the ingredients I was missing the night before and when I got home double checked how long it would take: 11.5 hours! What? I missed that… this was suppose to be easy. So I made the cake that night so it could sit and soak over night. Right before heading to the park, I whipped up the cream topping and added the fruit. It was still super easy. Just remember that if you ever want to make this guy, and you should, it takes setting time. I followed the recipe exactly, except I don’t have a glass baking dish and it didn’t seem to matter. The result was still a delicious coconuty, creamy, red, white, and blue creation!

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Coconut Milk Cake with Berries

Serves 12 to 18

  • 1 stick unsalted butter, melted and cooled, plus more for pans
  • 6 large eggs, separated
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup sugar
  • 1/3 cup flaked unsweetened coconut, toasted and finely ground
  • 1 cup all-purpose flour, divided
  • 2 cups heavy cream, divided
  • 1 can (13.75 ounces) unsweetened coconut milk
  • 1 can (14 ounces) sweetened condensed milk
  • 3 cups (about 12 oz.) mixed fresh berries ( I used blueberries & Strawberries), for serving
  1. Preheat oven to 350 degrees. Generously butter a 9-by-13-inch baking pan. Set aside.
  2. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes.
  3. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula.
  4. Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time.
  5. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  6. Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.
  7. Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Sprinkle berries on top or serve on the side.

Enjoy!

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Pizza-Off [Fruit Pizza]

On Saturday we had our 5th Cook-off. There have been many ideas for what we should do next, but this one came from a tweet a friend sent me after I posted up my Sausage and Arugula Pizza recipe wanting to know what the next “off” was going to be. We had not had an Off since the Beet-Off in the fall- I was a bit behind. So it I decided Pizza. Done.

Normally I will do some test runs before hand of different recipes I want to use for and Off. I mean, there are some serious trophies at stake here. After the Beet-Off, I was holding the Best in Show trophy and I didn’t really want to give it up. Unfortunately, I have been really busy and only gave people a weekish notice about this Off and I wasn’t all with it, so I didn’t do any trial runs. Besides, I never make any thing I try before hand, I always make something new, so what’s the point really? I decided I wanted to make my mom’s fruit pizza. She has not made it in a long time, but I just remember it being so good. I called for the recipe the night before at midnight, (10PM Mountain time).

Can you follow it?

We debated whether or not it was the right one, because she thought she made it with cream cheese and powdered sugar, but this recipe was with vanilla yogurt. There was no other recipe, so it had to be it, and in any case, I was going to run with it no matter what. It was midnight the night before the competition, after all.

Saturday ended up being a bit hectic before the Off. As you can see from my previous post, it was the Red Hook Immersion, and despite the fact that I was suppose to be home around 4PM, I didn’t leave Red Hook until 6PM, the time people were suppose to be showing up. Of course by saying it started at 6, I assumed no one would be here until 8. This was sort of true. And I would have been home sooner, if I hadn’t found my bike with a flat tire and no tools to fix it or nearby bike shop so I had to wait for a car that never came before giving up and going to Ikea to get one there. Good thing this recipe is quick and easy to make. While I was dealing the dough and sauce part, my friend Thomas cut the fruit for me. It maybe took and hour at most to assemble the whole thing and throw it in the fridge to cool while we waited for everyone else to get here. We ended up starting around 8:30. Good thing I had another friend whip up some Avocado Dip for everyone who was on timeish.

The Spread

There were several savory pizzas and only two sweet, which surprised me, because I would have thought there would have been a couple more. All of the pizza’s were pretty tasty. Even the ones with ingredients that I am not a fan of like, lox. It made it pretty hard to pick out my favorites for voting. In the end, Melissa’s Aspargus, Procuitto, and Egg Pizza took us all out for the Best of Show. Hillary’s Nutella Cream Cheese Calzones with Strawberry Sauce beat out my Fruit Pizza by one vote for the Beat Sweet and the Taco Pizza by Chris and Pilar took home the Best Savory. Good work winners, your going down in the next round!

The Remains

The Winners

Fruit Pizza

Serves 16

  • 16.5 oz refrigerated sugar cookie dough
  • 2 cups vanilla yogurt
  • 2 eggs, lightly beaten
  • 1/4 cup flour
  • 1/2 tsp grated lemon peal
  • 1/4 cup sugar
  • 4 tsp corn starch
  • 3/4 cup water
  • 1/4 fresh lemon juice
  • 4 – 5 cups of cut fruit, my favorites are kiwi, strawberries, red grapes, blueberries, raspberries, blackberries and Mandarin oranges
  1. Preheat the oven to 400 degrees.
  2. Roll out the cookie dough to be about 1/8 ” thick and to fit your pan- mine was a 12″ round pizza pan (for once I actually had the right thing?!?! Crazy).  Bake for about 10 minutes, or until the dough just starts to brown.
  3. Meanwhile, mix the yogurt, eggs, flour and lemon peal together in a small dish.  Spread over the crust once it is done. Bake for 10 minutes, or until the mixture has set and the dough is brown.
  4. Let the dough and sauce cool when done baking.  If your fruit is not cut, this is the time to do it, I like to slice the strawberries and kiwis thin and halve the grapes.
  5. Mix the sugar, corn startch and water over medium heat in a small sauce pan.  Bring to a boil and stir frequently until the mixture starts to thicken.  Remove from heat and set aside.
  6. Arrange the fruit as you wish on your pizza.
  7. Mix the lemon juice into the sugar-water mixture.  Using a pastry brush, gently brush the glaze all over the fruit.
  8. Let cool in the fridge until ready to serve, usually good to give it an hour or so to really cool down.

Enjoy!

Fruit Pizza (the kiwi is hiding in the middle!)

FEASTER!

I hope everyone had a great Easter weekend!  A couple weeks ago the neighbors, my roommate and I started planning FEASTER! our own little gathering to celebrate good friends, good food, and good times in Brooklyn.  Last years event was fun and laid back so we definitely wanted to enjoy the day outside in the backyard with good friends.  We had perfect weather and everyone made something delicious to share.

The tenderloin and shoulder on the grill while we started in on the apps.

The boys took care of the main dish and smoked a pork tenderloin and pork shoulder on the grill all afternoon.  We had two kinds of deviled eggs, dyed of course so you knew the difference between the two and my favorite avocado dip.  Both were quickly gobbled up as we waited for dinner and we learned that Doritos and ruffles ridges are also good with avocado dip.  A friend who dislikes avocado gave it a small taste and actually enjoyed it.  I love getting people to eat things they don’t like.

We also had some egg dying going on with glitter, I mean who could resist glitter?  It was a good distraction for everyone as we waited for the food to be put on the table.  Now I just need to decide what to do with all those hard boiled eggs.

Everyone was so excited to finally eat and it all looked so good.

To seat 15 people in the back yard, we used the fence section that we took down between my yard and the neighbors on some cinder blocks and put a couple table cloths over it to hide the truth.  Everyone was so excited when everything was on the table, multiple pictures were taken and once everyone’s plate was full, there were periods of silence as everyone just enjoyed.

We had the the two meats, grilled chicken hearts (I tried my new food for the day- it was okay, probably won’t revisit anytime soon), mashed potatoes, green beans, roasted brussel sprouts, baked mac and cheese, spinach and artichoke dip with pitas, Kreugal, salad and fresh strawberry meringue cake.  The cake was pretty simple to make, but there is a lot of down time, and you do have to be paying close attention to everything you are whipping.  After tasting the whipped heavy cream and sugar, I can never go back to cool whip again.  It was sooooo good.  As if the fresh dessert wasn’t good enough, the leftovers taste like smooth strawberry ice cream with cookies crunched up.  You have to try this recipe!

Leaning Fresh Strawberry Meringue Cake

Fresh Strawberry Meringue Cake

Serves 15

  • 1 cup chopped pecans
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups sugar, divided
  • 7 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2 (8-oz.) containers mascarpone cheese
  • 2 teaspoons vanilla extract
  • 3 cups whipping cream
  • 4 1/2 cups sliced fresh strawberries
  • Halved fresh strawberries- about another 1 to 1 1/2 cup
  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.
  2. Cover two large baking sheets with parchment paper. Draw two 8-inch circles on each piece of paper.  Turn the sheets over so the pencil side is down.  I ended up using three baking sheets because I didn’t have two big enough to fit both circles.  You just want to be able to fit everything in the oven.  If you want and have some masking tape, you can secure the paper to the the sheets.  Mine was fine without it.
  3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground. Be careful here, I almost made pecan butter.
  4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy.  Gradually add 1 cup sugar, 1 tablespoon at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat).  Add half of pecan mixture to egg white mixture, gently folding just until blended.  Repeat procedure with remaining pecan mixture.
  5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
  6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes.  Turn oven off; let meringues stand in closed oven with light on, if you have one, 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.  Mine was fine in 2 hours. This is the perfect time to slice all those strawberries.
  7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
  8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
  9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.
Enjoy!

The remains of the cake & Kurt seeks encouragement to finish.

New Year’s Eve Fried Celebration

HAPPY NEW YEAR! 

I am looking forward to the year of 2012.  I feel like the past couple years have been mediocre.  Some really great things have happened, some really crappy things, and a lot of nothing.  Some of it out of my control some of it not.  I am ready for a bit of excitement or a change up.  Let’s just hope it happens, whether it’s a happy accident or by my own creation.  So far, the year is off to a good start.  Our New Year’s Eve party was awesome.  

Invitation (Background)
Champagne Tower. Serious business.
Some of us decided we didn’t want to spend and insane amount of money at a bar and no, we would never, ever consider going to Time Square.  So we decided to host our own party split between my and my neighbors apartment.   We wanted to keep it simple since most of us would be return to New York on the 30th or 31st and didn’t want to spend too much money.  We also knew we needed a champagne tower.  It was great, especially since we were all sure that tower was going to make a mess.  We also had a New Year’s Resolution Board for people to write their resolutions on.  By the end of the night we had some pretty good range of resolutions, some serious, some not so serious. 

Now on to the food: 
Champagne Cupcakes & Jello Shots









Since the party was not starting till late, we stuck to finger foods and simple snacks.  My lovely co-hosts made Champagne CupcakesChampagne Jello Shots, (she used 1 cup of water and 2.5 cups of champagne), and a delicious spinach dip.  Since my roommate enjoys frying things, we made sure he was going to be around to provide us with some tasty treats like Fried Oreos, Fried Twinkies and Hush Puppies.  Somehow we did not make it to the twinkies and they are now waiting for their chance in the fridge and did fry deviled eggs.  I did not try those. 


Will frying away. 



I fully admit that Will (roommate) was completely responsible for the finding the Fried Oreo and Hush Puppy recipes and making them.  They were sooo good.  The next morning when we found out that one of our friends decided to help Will make the batter for the oreos and made his own contribution of beer.  Not quite sure how much, but if you want try it, pour a bit in.  This would also probably be good in the hush puppies.  











Fried Oreos

about 39 servings- one cookie each
mmm
  • 2 quarts vegetable oil for frying 
  • 1 large egg 
  • 1 cup milk 
  • 2 teaspoons vegetable oil 
  • 1 cup pancake mix
  • 1  package Oreos
  • a bit of beer (optional)
  • powdered sugar

  1. Heat oil in deep-fryer to 375 degrees F. 
  2. Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. 
  3. Stir in the pancake mix until no dry lumps remain.  Add beer.
  4. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. 
  5. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. 
  6. Drain on a paper towel-lined plate before serving.  Once cooled slightly, sprinkle with powdered sugar. 

Hush Puppies  

the true thing should never be perfectly shaped:)
about 35 puppies  

  • 6 cups peanut oil 
  • 1 1/2 cups self-rising cornmeal 
  • 1/2 cup self-rising flour 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 small onion, chopped 
  • 1 cup buttermilk 
  • 1 egg, lightly beaten 

  1. Using a deep pot, preheat oil for frying to 350 degrees F.
  2. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. 
  3. In a small bowl, stir together the buttermilk and egg. 
  4. Pour the buttermilk mixture into the dry ingredients and mix until blended. 
  5. Drop the batter, 1 teaspoon at a time, into the oil. 
  6. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.
  7. Let drain and cool slightly on a paper towel before serving. 
Enjoy! 


Progressive Dinner: Dessert

Melissa  had the great idea to organize a Progressive Dinner this year as a little holiday party before we all disappeared  home for Christmas.  For those of you who are like me and had no clue what she was talking about when she asked if I would participate, a Progressive Dinner is when each course of the meal is served at someone else’s home and you move from apartment to apartment (at least in our case).  She asked me if I would be willing to take care of the dessert for this event and I couldn’t say no to that.  


Compliments of Melissa’s boyfriend Kurt

The difficult part was figuring out what to make to serve 10 to 12 people that was gluten free.  I had just made these pumpkin trifles and had thought about making something similar with rum, but decided it was too soon.  I also didn’t feel like making a flour-less cake or a pudding or mousse like thing, I don’t know why.  We were all keeping our courses secret, so I had no idea what I should be trying to compliment.  I found this recipe in Great Food Fast, and decided it would be easy to prep and throw in the oven while we enjoyed our entree next door.  I figured it would be kind of light and not too sweet after the previous three courses, which were amazing!  

Before roasting…


The grocery store ended up being the actual problem, which I kind of suspected might be the case and I was prepared to make some substitutions before I even arrived.  I couldn’t find any plums and the peaches were tiny so I replaced the plums with pears.  Of course after I bought my supplies, I found out two more decided they would join us for the event and went out in search of plums at a different grocery store.   Of course there were none so I went with apples.  My other change was to use the lemons I had at home instead of buying limes and I didn’t really measure so much, just kind of scooped some sugar in.  All in all it was really tasty and the rosemary adds a wonderful touch.   I need to learn how to cut peaches and nectarines though, that didn’t go so well…

Roasted Fruit with Ice Cream
serves 12 to 16
After Roasting!
  • 6 small peaches
  • 5 nectarines
  • 2 apples
  • 3 pears
  • 6 sprigs fresh rosemary
  • 7 tablespoons sugar
  • 6 tablespoons unsalted butter- cut into chunks
  • juice from 3 fresh lemons
  • vanilla ice cream

  1. Preheat oven to 400 degrees. Prick skins of fruit with a fork, then quarter and pit the peaches and nectarines, slice the apples and pears. 
  2. In a 9-by-13-inch roasting pan, toss fruit with the sprigs fresh rosemary, tablespoons sugar, butter, and lemon juice.
  3. Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary the sprigs but leave some of the leaves.
  4. Serve warm over ice cream. 

mmm mmm mmm

Enjoy and have a great Christmas! 

Pumpkin Trifle

For my latest breakfast adventure I made these pumpkin scones.  I had it in my little blond head that the recipe used most of, if not all, of a can of pumpkin.  Instead it only used 1/4 of a cup.  The funny thing is, in reading the first paragraph of the the scone post, I say that I was using up some leftover pumpkin.  Oops. 

So, that can sat in my fridge for a week before I finally got around to figuring out what I was going to do with it.  After contemplating several much more time consuming and difficult recipes, I decided to try My Baking Addition’s recent post for Pumpkin Cheesecake Trifles.  I had a little bit more than a cup of pumpkin left over, but figured it would be fine if I mixed it all in.  I also made my own pumpkin spice.  I had all the ingredients for it and do not need one more spice in my tiny space.  The last change I made was the cookie used for the crust.  I wanted to make it gluten free so my neighbor could enjoy them as well, I knew I had to be able to share.   Rereading the recipe now, I see I forgot to fold half the whip cream in the pumpkin mixture.  They turned out fine for all my changes and mistake. Everyone still enjoyed them.  They were also super easy so I will have to remember to make them (correctly) more often and make a few scones after.     


Ingredients
makes 4 to 6 servings

  • 12 Gluten Free Vanilla Cookies, crushed into crumbs
  • 1 tablespoon unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup pure pumpkin puree (again I had maybe a 1/4 cup more, but I am not sure)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 12 oz. whipped topping (Cool Whip), thawed
  1. In a medium bowl, combine cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses (I used short Ikea ones and the one above). Gently press crumbs to form an even layer of crust.
  2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and spices. Beat until well combined and creamy.
  3. Spoon a layer of pumpkin mixture onto the cookie crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass. 
  4. Store trifles in the refrigerator until ready to serve. 
Enjoy!