no bake melon cheesecake by eric kim nyt, with lavender
graham cracker crust
2 packets of powdered gelatin
550 grams of cantaloupe (3 cups)
1 8oz cream cheese package
1/2 cup sugar
bit of salt
1/2 cup heavy whipping cream
hojicha panna cotta
red adzuki bean, chantilly (mascarpone?) cream, kinako powder, maple syrup?
souffle cheesecake, yuzu curd, honey poached rhubarb & strawberry
cornmeal pancakes a la 439
1 c cornmeal
1 t salt
2 T butter / oil
2 T honey / sugar
1 c boiling water
2/3 c milk
1 egg / flax egg / banana
1/2 c flour
2 t baking powder
combine cornmeal, salt, butter, honey in mixing bowl
pour in boiling water and whisk to combine
cover tightly and let stand for 5 min
add in milk, egg
stir flour and backing powder together
fold dry into to wet
cook on a griddle
o'keeffe orange rye bread
2 c rye flour
2 c all purpose
2 t caraway seeds
2 t fennel seeds
1 T orange zest
1/2 T salt
1 3/4 c warm water
3 T honey
2 t yeast
Combine dry, combine wet let stand, combine together
Knead 5 min. Let rise 1 hour
Knead 2 min. Shape. Let rise 30 min
Bake 40 min at 375F
baked mochi muffins
1 lb glutinous rice flour
3 T matcha powder
3/4 cups white sugar
2 cups coconut milk (or any milk)
1/3 cup vegetable oil
3 eggs, beaten (or ground flax seed)
mix with chunks of walnuts and red bean paste
bake at 350F
eat with a drizzle of honey while hot and toast
milk bar corn cookies
prep in morning
6 sticks room temp butter
4 1/2 cups sugar
4 cups flour
3/4 cup corn flour
2 cups corn powder (powdered freeze dried corn)
2 1/4 teaspoon baking powder
3/4 teaspoon baking soda
4 1/2 teaspoons salt
combine butter, sugar 2-3 min on high.
add egg. beat for 7-8 min
low with all dry stuff until it just comes together
1/3 cup measure on foil lined pan. refrigerate for 1 hour at least
350°F. minimum of 4 inches apart on parchment. Bake for 18 minutes.
faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
kumquat upside down cake
Caramelize butter and sugar, stirring constantly
- 1/4 cup butter, softened
- 3/4 cup sugar
Pour into greased pan
Lay 2 cups of cut fruit (thinly sliced kumquat, with seeds removed)
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1/2 cup milk
1 cup flour
3/4 cup cornmeal
2 tsp baking powder
1/4 tsp salt
Mix wet and dry. Spoon on top of fruit
Bake 350 for 45 min
swedish cardamom rolls
1 c. + 1 Tbsp. (250 ml) milk, heated to 110°F
1 envelope dry active yeast (7 g)
1/3 c. (67 g) light brown sugar
3 1/4 c. (406 g) all-purpose flour, plus more to flour surfaces
1 tsp. whole cardamom seeds
1/4 tsp. salt
5.3 Tbsp. (75 g) butter (at room temperature)
Oil/cooking spray (to grease bowl)
4.5 Tbsp. (about 63 g) butter (at room temperature)
1/3 c. (65 g) dark brown sugar
1 1/2 tsp. whole cardamom seeds
1/4 c. (59 ml) water
1/4 c. (50 g) light brown sugar
1/2 tsp. vanilla bean paste
1 tsp. (2 g) granulated sugar
1/2 tsp. whole cardamom seeds
Pregrease/oil a large bowl and set aside.
In a bowl, add yeast to the lukewarm milk with 1 tsp. light brown sugar and stir until yeast has dissolved. Let activate for 10 minutes.
Meanwhile, grind/crush cardamom seeds with spice grinder or mortar and pestle. In the bowl of your stand mixer, fitted with whisk attachment, mix together flour, light brown sugar (less 1 tsp.), cardamom, and salt.
Change the attachment to the dough hook attachment.
After yeast has been activated, add your yeast/milk mixture to the flour mixture and mix on low until dough begins to come together. Increase speed to medium-low and add cubed butter in handfuls. Once all the butter has been added, increase speed to medium/medium-high and knead for about 5 minutes. You want this to be a fairly loose dough, so whatever you do, don't over knead.
Scrape dough out onto a lightly floured surface and shape it into a bun, tucking the edges toward the center. Place in your greased bowl, seam side down and cover with a clean kitchen towel. Place bowl in a warm place and let it rise for at least 40 minutes.
In the bowl of your stand mixer, fitter with paddle attachment, combine butter, dark brown sugar, and freshly ground/crushed cardamom seeds (see #3 in dough instructions on how to grind/crush) and mix together on medium-low until creamy and smooth.
Line baking sheets with parchment or silpat mats and set aside.
Roll out dough into a 13” x 21” rectangle on a lightly floured surface.
Spread filling onto the rolled out dough rectangle with silicone spatula or offset spatula so that it covers the entire area from edge to edge.
Mark 7" sections on the 21" side with the back of a knife so that you have three equal sections. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.
Using your ruler and sharp knife or pastry wheel, cut 2 cm strands. You should have 15-20 strands.
Starting from the end, wrap one strand around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom. If you're having trouble, please re-watch the GIF above. Repeat with all strands.
Place buns on your prelined baking sheets, (giving enough room for dough to rise and spread during proofing and baking), cover with a kitchen towel and let rise for about 30 minutes.
While proofing, preheat oven to 435°F (at least 30 minutes before baking)
While rolls are proofing, heat water, light brown sugar, and vanilla bean paste in a small saucepan on high until sugar has dissolved completely. Set syrup aside. Combine fresh ground/crushed cardamom seeds (see #3 in dough instructions on how to grind/crush) and granulated sugar in a small bowl.
Bake proofed rolls for 7-8 minutes or until tops are golden brown.
Immediately brush tops with syrup and sprinkle with cardamom-sugar.
Serve and enjoy!!