Archive for December, 2009

Coconut cranberry muffins

Coconut is actually healthier than you think. Coconut fat won’t clog your arteries and your body will try to use up coconut oil (for energy) rather than storing it as body fat.

Coconut cranberry muffins

  • 1 can 14oz coconut milk (full fat)
  • 2 eggs
  • 1/2 cup sugar (to 2/3 cup, if you prefer sweeter)
  • 1 c almond flour (or coconut flour)
  • 1/2 tsp almond extract
  • 2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 2/3 cup dried cranberries (or raisins)
  • 1 c flaked coconut (or sliced almonds)

Preheat oven to 350°F. Mix together wet ingredients with sugar. Then incorporate the flours, baking powder/soda, and salt. When the mixture is almost smooth, add in the dried cranberries. Scoop batter into lined or greased muffin tin, press in coconut flakes on top. Bake for 30 to 35mins till light golden brown. -Lina

December 19, 2009 at 1:17 am 2 comments

Japanese breakfast

This morning I went to Panya, a Japanese bakery in the East Village for breakfast. They used to be tiny bakery but had recently expanded with a new kitchen and seating area. They make a variety of breads and desserts along with Japanese convenience store foods like rice balls(they are great, about $1.29-$1.79) and bento lunch boxes. The Japanese breakfast set($8.50) includes rice, broiled salmon, salad, miso soup, natto(fermented soy beans) with a raw quail egg, a small package of nori(seaweed), and some small sides, here they are hijiki(seaweed) and radish with bonito(smoked dry skipjack tuna). The quail egg takes the edge off of natto which can be rather funky(mix it together vigorously), you also mixed it with mustard. The salmon was made perfectly and went well with the rice. Overall everything was a bit on the salty side but still good. I also got a piece of mont blanc cake($3.50) and a green tea custard bun($2.75), but my camera battery died before I could snap a shot. Their cakes are always good and they have a very nice selection of teas and coffee. I liked the barley tea ($1.75) and the yuzu(Japanese citrus) tea($1.75). The yuzu tea was interesting, just hot water and yuzu marmalade but it was good, and chunky at the end.

Panya Bakery, 8 Stuyvesant St (between 11th St & 12th St)  New York, NY 10003

I think the hours are like 8am-10pm (varies during the week), I can’t find it listed on the internet.

-Lina

December 12, 2009 at 9:19 pm 2 comments

alfajores dulce de leche

One Sunday, a few friends and myself went to Hugo’s for brunch. It’s not TexMex that’s for sure, but it’s more “authentic” Mexican cuisine. Don’t kill the messenger for calling it authentic. It’s simply what the owner states on their website. ^_^ Anyways, for a nice $30 price tag, we got our Sunday brunch buffet. The food was amazing, but what really got me was the dessert. One of the dessert items were these little cookies called alfajores. Mini butter/shortbread cookies filled with dulce de leche and covered with powdered sugar. I, of course, had to find a recipe for them and make them. Here is attempt one.

I got the alfajores recipe from Nook & Pantry:

  • 1 to 1 1/4 c. all purpose flour
  • 1/2 c. corn starch
  • 1/4 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 c. sugar
  • 1 stick of butter (room temp)
  • 1 egg
  • 1/2 tsp. vanilla extract
  • Dulce de leche (recipe to follow)
  • Powdered sugar

Preheat the oven to 350 degrees F.

Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.

Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.

Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown. Cool on a rack and fill with a teaspoon or more of dulce de leche (I chose more). Dust the tops with some powdered sugar.

Dulce de Leche from David Lebovitz:

Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

Attempt number 2 was on Thanksgiving.  I did not have enough time to make the dulce de leche, so I used Nutella instead. I honestly thought it was 10x better than with the dulce de leche…but in my books chocolate hazelnut > caramel. hehe Either way, delicious!

Happy Holidays to all!!

-chelle

December 2, 2009 at 2:50 am 2 comments


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