Recipe: Frozen Strawberry Soufflé

Today is National Strawberry Sundae Day.

11541877_713184038810585_3428910661991996962_n Continue reading “Recipe: Frozen Strawberry Soufflé”

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Blueberry Tart

I seldom bake in the summer. I have no desire to turn my house into a furnace (most houses in Seattle don’t have A/C). But when I do, it is usually with seasonal fruits.

I baked this tart two days ago.

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On tasting, my friend Katia said “It is heavenly, you have to write about it”.

So here it is. Continue reading “Blueberry Tart”

Japanese Green Tea Pudding

I had a sudden crave for Matcha (Green Tea) Pudding the other night. To my surprise, this creamy delicate dessert is incredibly easy to make.

pudding

I went through several recipes online. Some calling for heavy cream which I found a little too dense to my taste. After several attempts, I settled on this one by Just One Cookbook. Continue reading “Japanese Green Tea Pudding”

Elderflower Cordial

Elderflowers are in season

I first came across elderflower cordial in the kitchen counter of a farmhouse near Škocjan Caves, Slovenia. I didn’t know what to do with it, but the name carried certain warmth and happiness. So when I saw them at my local farmers market last weekend. I decided to give it a try. Continue reading “Elderflower Cordial”

Bostock

Two things I miss most from visiting b.patisserie in San Francisco: one is chef Brenda Leong’s delicious kouign amann – I have yet to find anything like it in Seattle.  The other is Bostock.

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Bostock is toasted brioche soaked in pastry syrup, topped with almond cream(frangipane) and sliced almonds. It is quite easy to make, as long as you have day-old brioche. I didn’t have day-old brioche at hand, so I made one from scratch and waited till the next day to make bostock. I know it sounded like wasting a good loaf of freshly baked brioche. But when one wants a bostock, one must have it!

Ingredients:

Orange Pastry Syrup
2 cups water
1 cup sugar
orange juice, Grand Marnier, Cointeau or Triple Sec (to taste)
Combine water and sugar in a small saucepan. Bring syrup to a boil. Once sugar dissolves, remove from heat and cool. Add orange juice or liquer to syrup. Syrup keeps up to one month in the refrigerator. Continue reading “Bostock”

Brioche

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The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
―MFK Fisher

It’s been a while since I baked brioche. I almost forgot how intoxicating it smelled when one is in the oven. This recipe, adopted from L’Academie de Cuisine, yields approximately two pounds of dough, which will make 4 small, 2 medium or 1 large load of bread.

Ingredients:

  • 1 tablespoon yeast
  • 1/4 cup warm water
  • 4 cups (1lb) all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 cup (8oz)  room temperature butter

Continue reading “Brioche”