Bagels for Days

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Bagels are such a versatile treat–you can pretty much top them with anything and they’ll be delicious. Cream cheese, jam, peanut butter, avocado, lox, pesto, seriously anything.

Here’s a super-easy recipe via Sally’s Baking Addiction.

Homemade Bagels
Recipe adapted from Sally’s Baking Addiction
Yields 6-12, depending on size

INGREDIENTS
1 and 1/2 cups warm water
2 and 3/4 teaspoons Instant Yeast
4 cups bread flour
1 Tablespoon brown sugar
2 teaspoons salt

FOR THE WATER BATH
2 quarts water
1/4 cup honey

OPTIONAL TOPPINGS
2 Tablespoons sesame seeds
1 Tablespoon coarse sea salt
1 teaspoon cinnamon + 3 teaspoons white sugar
3 Tablespoons raisins
egg wash: 1 egg white beaten with 1 Tablespoon of water

METHOD
Quickly whisk in the yeast into the warm water till completely
dissolved. Allow to sit for 5 minutes.

Using a stand mixer fitted with a dough hook attachment, mix on medium speed the flour, sugar, and salt for about 30 seconds. With the mixer continuing to run on medium speed, slowly drizzle the bloomed yeast mixture, making sure to scrape out any undissolved yeast with a spatula, getting all of the yeast into the dough.

Turn down to low speed and mix until all the flour has been well incorporated into the dough. The dough will look choppy; once you get it to this point, bump up the speed to medium and mix for 8 minutes. Once done mixing, the dough will be super stiff, that’s OK.

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(Mine somehow managed to resemble the mandrake root in Pan’s Labyrinth. Creeeeepy.)

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(Note: If you’re making cinnamon and raisin-flavored bagels, section off about 1/3 of the mixture and hand-mix the raisins into the dough.)

Otherwise, remove from the mixing bowl and shape the dough into a ball on a lightly floured surface. Lightly grease a large bowl with oil and place into the bowl, turning the dough ball to coat all sides with oil. Cover the bowl with a clean towel and place in a warm area of your kitchen to allow the dough to rise for about 1 to 1 1/2 hours. The dough should to be noticeably larger.

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Line two large baking sheets with parchment paper or SILPAT mats if you have them. Place a wire rack over a third baking sheet.

To shape the bagels, gently punch down the dough if you notice any air bubbles. Turn it out onto a clean surface and divide the dough into 8 equal-sized pieces.

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Shape each piece into a ball and place 4 balls onto the two lined baking sheet. Then, hold up one dough ball and press your index finger through the center of each ball to make a hole, widening it. Cover the shaped bagels with a damp kitchen towel and allow to rest as you prep the water bath.

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Preheat your oven to 425°F.

To prepare the water bath, fill a large, wide pan with 2 quarts of water. Whisk in the honey. Bring the water to just-simmering. Once simmering, add in the bagels, about 2-3 at a time, making sure not to overcrowd them. Cook the bagels for about 1 minute on each side, then transfer each bagel to the cooling rack.

To prepare your optional toppings: Use a pastry brush to brush the egg wash on top and around the sides of each bagel, then sprinkle each with your desired toppings.

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Place the bagels on the lined baking sheets, and bake for 20-25 minutes, rotating the pan halfway through to get an even coloration. The bagels should be golden brown and delicious.

Remove the cooked bagels from the oven and to cool for about 20 minutes before enjoying.

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(Cook’s Note: You can freeze your bagels in an airtight bag. Refrigerated bagels will keep for about 7-10 days.)

(Editor’s Note: All movie screenshots in this story are property of Estudios Picasso, Tequila Gang, Esperanto Filmoj, Sententia Entertainment and Telecinco.)

Midnight Macaroons

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Chocolate-Covered Hazelnut Macaroons
Slightly adapted from Martha Stewart
Yields about 8 cookies

INGREDIENTS
1/4 cup brown sugar, packed
2 large egg whites
1 cup unsweetened shredded coconut
1/4 cup hazelnuts, toasted, skinned and finely chopped
1/2 teaspoon pure vanilla extract
Pinch of sea salt
1/4 cup bittersweet chocolate chips

METHOD
Fill a sauce pot with water and heat to boil. Once boiling, lower the heat to just simmering. Fill a large metal (or heat-resistant) mixing bowl with the chocolate chips and place over the hot water bath. Allow to melt, stirring with a spatula every few minutes.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the sugar and egg white. Stir in the remaining ingredients. Form the dough into eight, 2 tablespoon mounds and drop each onto the sheet pan about 2-inches apart.

Bake the macaroons until golden brown on the edges, about 15 minutes. Allow to sit for about 5 minutes then transfer to wire racks to cool. Using a spoon, drizzle the melted chocolate over the cooled macaroons. Serve.

Macaroons will keep in a sealed container for up to one week.

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(Editor’s Note: All movie screenshots in this story are property of Sony Pictures.)

Eat Like a Viking

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Much of the history surrounding the origin of the Danish aebleskive is shrouded in mystery—and to some, in ancient Scandinavian folklore. Legend has it that during the days of the Vikings, after the warriors returned home, hit hard in battle (many poorly wounded and hungry) mixed together flour with milk, and cooked the batter inside the hollows of their iron shields and horned helmets (which, too, were dented and broken) over an open fire.

The result: A delicious golf ball-shaped cake, golden on the outside and fluffy in the middle.

Today, aebleskiver (plural) which roughly translates to “sliced apples” are enjoyed by just about anyone in every corner of the world. Topped simply with powdered sugar, filled with delicious lingonberry jam, or dipped in a creamy lemon curd—the possibilities with these apple-shaped delights are endless. For my first solo (and best!) attempt at aebleskiver-making (I can briefly remember a short lesson on making them in culinary school), I decided to pair a simple aebleskive recipe with an of-the-moment curd. While we’re still in a weird transitional season from late-fall to winter fruits, I made a delicious pomegranate-lemon curd that pairs perfectly with this recipe.

Cooking with a special aebleskiver pan makes this recipe so much easier, but I used a mini muffin pan, and it worked out PERFECTLY.

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Aebleskiver (Danish Pancakes)

Yields 16
Recipe slightly adapted from Serious Eats

INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
2 eggs, separated
1 cup half and half
4 Tablespoons unsalted butter, melted

SPECIAL EQUIPMENT
Aebleskiver pan (found in select cooking supply stores, like Sur La Table)
or, use a mini muffin pan (which I did.)

METHOD
Whisk together the AP flour, baking powder and salt, then set aside. In a larger bowl, whisk together the egg yolks, milk and 3 tablespoons of the melted butter until just-combined. Slowly stir in the dry ingredients with a rubber spatula, don’t overmix, as it should be slightly lumpy.

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In the bowl of an electric mixer with a whisk attachment, beat the egg whites till stiff peaks form,  about 5 minutes. Then fold in the whipped egg whites into the lumpy batter.

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If you have an aebleskiver pan, place the pan over medium-high heat. Add the remaining 1 tablespoon of butter evenly to each well of the mold, and once the butter starts to bubble, add 2 heaping tablespoons of batter. Allow the aebleskiver to cook till the bottoms are golden, about 4 minutes, then flip and continue cooking till the tops are golden brown, about 3 minutes. Transfer cooked pancakes to a plate covered with foil to retain heat. Repeat steps till the rest of the pancake batter is used.

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If you DON’T have an aebleskiver pan, preheat your oven to 350 degrees and place a mini muffin pan into the oven to heat up. Once your oven is up to temperature, remove the muffin pan and add the remaining 1 tablespoon of butter into each mold well, then add about 2 heaping Tablespoons of pancake batter into each well. Place into the oven and allow the aebleskiver to cook till the bottoms are golden, about 3 minutes. Once you see that the bottoms are golden, remove from the oven and flip each pancake onto the other side.

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Raise your oven’s temperature to 425 degrees, and once heated up, place the aebleskivers back into the oven to finish cooking for another 3-5 minutes, till golden brown. Once done, immediately transfer the cooked aebleskiver to a plate covered with foil to retain heat, and repeat the steps till the rest of the batter is used.

Garnish with Pomegranate-lemon curd. (Recipe here)

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Curd UP!

Pomegranate-Lemon Curd
Yields about 2 cups
Recipe Slightly Adapted from Baking A Moment

INGREDIENTS
1/8 cup cornstarch
2 Tablespoons granulated sugar
1 Tablespoon water
2 large egg yolks
1 teaspoon Kosher salt
1 pomegranate, juiced
3/4 cup water
1 lemon, juiced and zested
2 tablespoons unsalted butter

METHOD
Whisk together the first five ingredients into a small bowl till smooth.

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Place the juice from the pomegranate, water and the lemon juice in a pot over medium-low heat, and bring to a simmer.

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Slowly pour in about a 1/4 cup of the heated juices into the egg mixture, whisking constantly to combine. Add another 1/2 cup of the hot liquid, whisking till the egg mixture is warm to the touch.

Carefully pour in the tempered egg mixture into the pot with the remaining hot liquid, whisking constantly. Cook the mixture gently, stirring constantly to avoid lumps and adjusting the heat temperature accordingly.

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Whisk in the cold butter and lemon zest, then transfer the mixture into a bowl to cool.

Serves well as a filling for cake or this Aebleskiver recipe.

Cookie Mom-ster

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For this Mother’s Day I wanted to dedicate this post to my mom. She is an amazing, smart, strong, beautiful, hard-working, loving, and resilient woman. I like to think (and hope) that I inherited all of those beautiful qualities from her.  Happy Mother’s Day, mama!

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Unlike me, my mom is very particular when it comes to sweets. She loves desserts with fruit, whereas I love rich desserts with chocolate. Remember this post? But one of the desserts my mom and me can agree on are Oatmeal Raisin Cookies. They’re her favorite cookie because they have a form of fruit in them, I imagine.

So when my parents came up to visit me a couple months ago, I asked my mom what kind of snack she wanted me to make for their trip back home. She mentioned oatmeal raisin cookies, so I put this recipe together that I thought she would love. I had a bottle of rum on hand from a rum cake recipe I always make for her, and decided to use it to rehydrate the raisins. I love the rich, caramel-like flavor the rum gives after they’ve been soaking with the raisins, so I added them to the dough. The recipe isn’t too sweet, so I also rolled the dough in sugar to create a pretty sugary crust. The end result is a not-too-sweet, spicy, (a bit boozy) oatmeal raisin cookie with a great depth of flavor.

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Snacks intended for their voyage back home, my parents confessed to me that the cookies were all gone way before they even got home. Apparently, my dad was a fan of them, too!

What are your favorite cookie flavors? What recipe reminds you most of your mom? Share your stories in the comments below; I’d love to read them!

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Mom’s Favorite Oatmeal Rum Raisin Sugar Cookies
Yields 1 dozen medium-sized cookies

INGREDIENTS 
1/3 cup dark rum, more if needed
1/3 cup raisins
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 egg
1 Tablespoon pure vanilla extract
1 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1/2 cup sugar, for dusting

METHOD
To rehydrate the raisins, place them  into a small bowl and pour the rum into the bowl. The raisins should be completely immersed in the liquid. Add more if needed. Set aside.

Using a stand mixer, cream together the butter and sugars on medium-speed till incorporated. Add the egg and vanilla and mix till combined.

Drain the excess rum from the rehydrated raisins, reserving the rum. Set raisins aside. Fold in the rum into the mixture. Use a rubber spatula to scrape down the sides of the bowl to ensure all ingredients are mixed well.

In a separate bowl, mix together the flour, baking soda, spices, salt, and rolled oats. Slowly add the flour mixture into the sugar/butter mixture on low till just combined. (Don’t over-mix.) Fold in the rehydrated raisins to the dough. The dough will be slightly sticky—that’s OK.

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Place the dough in the freezer for about 30 minutes, or until the dough is solidified. (Cook’s Note: If you’re making these a day ahead, wrap and place into the refrigerator overnight.)

While your dough chills, preheat your oven to 350F degrees. Place about a half-cup of sugar into a small bowl. Set aside.

Roll a small ice cream scoopful (or 2 Tablespoonfuls) of dough and place into the bowl of sugar and fully coat the cookie ball. Place the dough ball onto the sheet tray, leaving about 2 1/2 inches of space between each cookie.

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Bake for about 14-17 minutes or until lightly browned on the edges. When done, remove from the oven and allow to cool for about 10 minutes.

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The Cookie Strikes Back

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One of my favorite ice cream sandwich memories were in the early-2000s, in the countless times I waited in a line that curved around the corner of a bakery in Westwood (close to the UCLA campus) called Diddy Riese for a sweet treat. Their ice cream sandwiches were a big deal to Angelenos and UCLA students alike. It was a #treatyoself moment every time my friends and I would drive over and grab a sandwich. Back then the cookies sold for .25 each and $1 for a scoop of ice cream to make the sandwich, and you could mix-match whatever cookie and ice cream flavor you wanted. I’d always take an extra bag of cookies back home for sharing and snacking.

I haven’t been to Diddy Riese in years, but I always enjoy a good ice cream sandwich when I can get one, or better yet, make one. The following cookie and ice cream sandwich combo was with some ingredients I already had in my refrigerator and pantry. Tart blueberries and rich white chocolate chips just go so greatly together, and I love the idea of a rum-coconut ice cream with a nice salty macadamia nut note.

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Brown Butter Blueberry White Chocolate Cookies

Adapted from Keep It Sweet Desserts
Makes about 12 large cookies

INGREDIENTS
1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large whole egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2  teaspoon Kosher sea salt
1/2 cup white chocolate chips
1/2 cup fresh blueberries, washed and dried 

METHOD
Brown the butter by heating in a small heavy saucepan over medium heat, stirring constantly. When the butter turns a medium brown color, remove from the heat and pour into a small bowl. Allow to cool.

Once the butter has cooled completely, place into a large bowl of an electric mixer with the sugars; beat on medium-high speed till well combined. Add in the egg and vanilla extract, mix on medium speed until thoroughly combined.

In a separate medium-sized bowl, whisk together the flour, baking soda and salt; slowly add into the wet ingredients with the mixer on low speed till just combined.

Turn off the mixer and with a spatula, slowly stir in the white chocolate chips and then gently fold in the blueberries. Wrap the dough into a container and refrigerate for at least 2 hours, overnight if possible.

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When ready to bake, preheat oven to 325 degrees. With an ice cream scoop, scoop the dough (about 4 tablespoons) onto a parchment- or Silpat-lined sheet tray. Bake the cookies till medium golden brown, about 17-20 minutes. Allow to cool for at least 10 minutes before serving.

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streetcardevouric

Macadamia Nut-Rum-Coconut Ice Cream
Yields 1 pint

INGREDIENTS
3 cups coconut milk
4 egg yolks
1/2 cup honey
1 Tablespoon pure vanilla extract
1/4 cup dark rum
1/2 cup macadamia nuts, roasted and roughly chopped
1 1/2 Tablespoons coarse sea salt

METHOD
Heat the coconut milk in a medium sauce pan over medium-high heat, stirring the bottom every few minutes to avoid scorching.

In a separate bowl, whisk the egg yolks till slightly thickened. Set aside.

When the coconut is heated and it begins to haze, take a ladle or 1/2 cup measuring cup and slowly add in the heated milk into the egg yolks. Whisk quickly to incorporate and to avoid curdling. Slowly add in more milk until 1/2 of the milk is incorporated, then add in all of the egg-milk mixture back into pot and turn the heat down to medium. Whisk the mixture to avoid curdling.

While the mixture heats up, set up an ice bath in a large bowl.  Wait for the custard to thicken enough to coat the back of a spoon. When the custard is thickened, remove from heat and place into a shallow pan or bowl. Stir in the rest of the ingredients.

Place the bowl over the ice bath and whisk the custard to cool down. Allow ice cream base to fully cool down in the refrigerator for at least 2 hours or overnight.

Place ice cream base into your ice cream maker and operate using the machine’s instructions.

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Cookie Sandwich Assembly
Pair the cookies according to likeness in size. Scoop the ice cream onto the bottom side of one cookie and top with the other. Place into the freezer for about an hour to finally set. Enjoy!

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Bidi Bidi Bánh Bánh

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I first discovered Bánh mì sandwiches in Little Saigon–an area in the city of Westminster, California, where a large population of Vietnamese Americans live. The Asian Garden Mall, “Phước Lộc Thọ”, had several Vietnamese-owned restaurants, clothing, jewelry, electronic, and beauty shops. My family would go there often when I was a kid because my mom enjoyed shopping there, and the mall was only a 30-minute drive from where we lived.

Bánh mì translates to “bread.” The French-style baguette was introduced to the cuisine during the French colonization in Indochina in the late-1850s early-1860s. The sandwich is traditionally made with pork liver pâté (also from the French), cold cuts, pickled carrot and daikon, cilantro, and mayonnaise.

For this recipe, I decided to go with a throwback recipe from Bon Appetit from 5 years ago. I loved the recipe then and I love it even more now. With a few tweaks and the addition of crispy shallots and a homemade French baguette recipe, this is definitely one of my favorite sandwiches. This sandwich is so good it makes my heart beat like Bidi Bidi Bánh Bánh.

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Pork Meatball Bánh Mì Sandwich
Recipe adapted from Bon Appetit
Yields 4 sandwiches

INGREDIENTS
For the spicy mayonnaise
2/3 cup mayonnaise
2 1/2 tablespoons hot chili sauce (I used Sriracha)

For the Pickled Carrot
2 cups coarsely grated carrots
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil

For the Pork Meatballs
1 large shallot, minced and sautéed in oil till translucent
1 pound ground pork
1/8 cup basil, picked and finely chopped
1/8 cup cilantro, picked and finely chopped
4 garlic cloves, minced
1 tablespoon fish sauce (such as Nam Pla or Nuoc Nam)
2 tablespoons hot chili sauce (I used Sriracha)
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
oil for frying

For the Sandwiches
4 each French baguettes (recipe here)
1 each jalapeño chile, sliced thinly
1/2 cup cilantro, picked
1 large shallot, peeled and thinly sliced into rounds
oil for frying

METHOD
To make the Spicy Mayo, stir all of the ingredients in a small bowl. Season with salt. This can be made a day ahead. (Cover and chill.)

To make the Pickled Carrots, mix together the first 5 ingredients in medium bowl. Let stand at room temperature for about an hour, mixing occasionally.

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To make the Pork Meatballs, stir all of the ingredients together in a large bowl. Form the mixture into scant tablespoonful balls, rolling the mixture into 1 1/2-inch meatballs. You should have 12 meatballs. Arrange them onto a baking sheet. This can also be made a day ahead. (Cover and chill.)

Preheat your oven to 300°F. Heat oil in a large skillet over medium-high heat. Add in half of the meatballs. Sauté until browned and cooked through, turning the meatballs to evenly sear all sides lowering heat if they begin to brown too quickly, about 15 minutes. Transfer the meatballs to another rimmed sheet tray. Place into the oven. Repeat searing and baking with the remaining meatballs.

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In a small sauce pot, add 1/4 cup of oil. Place the sliced shallot rings into the pan. Turn on the heat to medium and wait for the oil to heat. (Allowing the shallot rings to fry in cold oil makes it easier to control the heat and to avoid burning them.) Once the oil begins to heat up, toss the shallot rings until a light golden brown. Transfer rings to a paper towel-lined plate.

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Cut each baguette horizontally in half. Spread spicy mayo over each bread halve.

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Place 3 each meatballs onto the bottom halve side per sandwich.

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Arrange the jalapeños one one side, then adding the (drained) and pickled carrot, crispy shallots, and cilantro. Gently place the top on baguette tops. Repeat with all sandwiches.

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