I replaced red wine with pomegranate molasses. Keep a close eye on the dish so that it does not reduce too much (as it did here). Details here: http://www.eatthelove.com/2011/04/slow-roasted-spicy-strawberries-in-balsamic-vinegar-and-red-wine/ (Aug. 2015)
Tag: dessert
Korean sweet rice pancakes with sweet red bean filling (bukkumi)
Recipe here: http://www.maangchi.com/recipe/bukkumi. This was my first attempt using sweet rice flour. (July 2015)
Rice Krispie treats
A favorite childhood memory. I’m posting this mainly to provide a link to the recipe: https://www.ricekrispies.us/recipes/the-original-treats-recipe (July 2015)
Oven-roasted s’mores
Preheat oven to 450. Melt 1 tsp butter in a 6 inch cast iron pan, then place a single layer of semi-sweet chocolate chips, topped by a single layer of mini-marshmallows. Bake in oven until marshmallows are toasted (about 4 mins), then serve with graham crackers. Recipe athttp://www.thrillist.com/recipe/nation/skillet-s-mores-dip-thrillist-recipes (June 2015)
Korean persimmon punch with cinnamon and ginger (sujeonggwa)
After having this dessert beverage at Korean restaurants for years, I finally tried making it at home. Recipe from Maangchi’s Real Korean Cooking cookbook. Similar recipe on her blog: http://www.maangchi.com/recipe/sujeonggwa. The directions were the same, with only slight differences in ingredient proportions. Her cookbook calls for 10 cups water, 5 cinnamon sticks, 3 oz ginger,… Continue reading Korean persimmon punch with cinnamon and ginger (sujeonggwa)
Peanut butter oatmeal chocolate chip cookies
We could not resist trying this recipe, and it was delicious: https://savorysweetlife.com/peanut-butter-oatmeal-chocolate-chip-cookies/#more-10566 Our modifications: first, we used 1 cup smooth peanut butter (Simply Jif) and white sugar instead of turbinado. Because our peanut butter was lightly salted already, we reduced the added salt to 1/8 tsp (from ¾ tsp). Second, we used dark chocolate chips… Continue reading Peanut butter oatmeal chocolate chip cookies
Burmese coconut milk agar (kyaw kya)
This is one of my favorite Burmese desserts, a firm gelatin made of only a few ingredients. My dear friend Juju shared this recipe. Using a medium sauce pan, combine 1 ½ Mugs (see Note 1 below) white sugar, 1 package (0.88 oz) Telephone brand agar powder, 1 tsp (or slightly less) salt, and 5… Continue reading Burmese coconut milk agar (kyaw kya)
Magic-7 bar
This is an upscale version of a childhood favorite. Recipe by Andrea Nguyen available here: http://www.vietworldkitchen.com/blog/2015/05/updated-magic-7-layer-cookie-bar-recipe.html#more Our modifications (not pictured): first, instead of a quarter sheet, we use a 9x13" glass baking dish, the inside of which we brush with a neutral vegetable oil. After baking, we do not place this in the freezer (there… Continue reading Magic-7 bar
Balsamic roasted strawberries
Preheat oven to 350. Wash and trim 1 lb strawberries, cutting into halves or quarters. Place in a 9x12 baking dish, then add 1 ½ Tbsp sugar and 4 Tbsp good quality balsamic vinegar (we use 3 parts traditional balsamic and 1 part cranberry and pear white balsamic vinegar). Bake for 45 mins, stirring once.… Continue reading Balsamic roasted strawberries
Tapioca pudding
Place ½ cup quick-cook tapioca (I like Kraft Minute Tapioca), 3 cups of milk, and ¼ tsp salt in a small pot. Turn heat on high, and stir constantly until boiling (about 10 minutes). Reduce heat to the lowest simmer possible, then slowly stir in ½ cup sugar. In a separate bowl, mix 2 eggs,… Continue reading Tapioca pudding
Cooking Adventures 