cloud cakes

ingredients:

- 1 tbsp fresh lemon juice or cider vinegar

- 1 cup light cream or half-half

- 4 egg whites

- 2 tbsp sugar, for egg white

- 4 egg yolks

- 2 tbsp sugar, for egg yolk

- 1/2 tsp pure vanilla extract

- 1 tsp baking soda

- 1/2 tsp salt

- 1 1/4 cup all-purpose flour, or 1 cup and 2 tbsp all-purpose flour plus 2 tbsp corn starch

tool:

- egg rings

**** The ingredients will be listed again @ below **** 

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- 1 tbsp fresh lemon juice or cider vinegar

- 1 cup light cream or half-half

1. Stir the lemon juice into the cream and set it aside to thicken and begin to curdle.

- 4 egg whites

- 2 tbsp sugar, for egg white

2. Beat the egg whites and sugar until they stand in soft peaks.  Side aside.

- 4 egg yolks

- 2 tbsp sugar, for egg yolk

3. Beat the egg yolks together with the sugar, until pale yellow.

- 1/2 tsp pure vanilla extract

- 1 tsp baking soda

- 1/2 tsp salt

4. Add vanilla, baking soda and salt, beat until mix.

5. Add the cream mixture, and beat until mix.

- 1 1/4 cup all-purpose flour, or 1 cup and 2 tbsp all-purpose flour plus 2 tbsp corn starch

6. Reduce the speed to low and gradually add the flour mixture.  Mix until just combined.

7. Gently fold the egg whites into the batter and promptly cook the pancakes.

8. Heat a nonstick griddle or large skillet over low heat.  Scoop the batter into the egg ring about 3/4 full.

9. Close the lid and cook until bubbles begin to form on the top, about 2 mins.  Remove the egg ring and turn the cakes and cook until browned on the other side, about 1 mins.  Serve hot.

ref: Biscuits, Pancakes Quick Breads, Beverly Cox

apple pancake puffs (makes 6 individual pancake puffs)

apple topping ingredients:
- 3 medium-size apples, cored, peeled, and sliced
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter
- 2 tsp fresh lemon juice
- 1/4 tsp ground cinnamon (optional)

pancake puffs ingredients:
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 tbsp unsalted butter
- confectioners' sugar, for topping

Make the apple topping:

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- 3 medium-size apples, cored, peeled, and sliced
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter
- 2 tsp fresh lemon juice
- 1/4 tsp ground cinnamon (optional)

1. Combine the apples, sugar, butter, lemon juice and cinnamon in a medium-low heat until the apples are just starting to soften, 5 to 10 mins.  Remove from the heat and set aside.

Make the pancake puffs:

2. Preheat the oven to 370F degree.

- 4 large eggs
- 1 cup whole milk

3. Beat the eggs and milk in a bowl together.

- 1 cup all-purpose flour
- 1/4 tsp salt

4. Add flour and salt and whisk until the batter is smooth.

- 4 tbsp unsalted butter

5. Distribute the butter equally among six wide-month 8 ounce jars.  

6. Arrange the jars 2 inches apart on a large baking sheet.

7. Place the baking sheet with he jars int he oven for 2 to 3 mins, just to melt the butter.

8. Spoon the apple topping into the jars, distributing equally.  Or use 1 cast iron pan to bake, like dutch baby.

9. Pour the batter over the apple topping.

10. Bake for 25 to 30 mins., until the edges of the pancakes are a light golden brown.

11. Remove from the oven and let cool slightly on the baking sheet.

- confectioners' sugar, for topping

12. Dust with confectioners' sugar, and serve immediately.

ref: Desserts in Jars, The Harvard Common Press

cucumber pockets kimchi

ingredients:

- 10 to 12 mini cucumbers (Kirby cucumbers)

- 2 tbsp kosher salt

- 1 cup Asian chives, chopped into 1/2 inch

- 1 cup carrot, cut into thin matchsticks

- 4 garlic cloves, minced

- 1 cup onion, minced

- 1/3 cup Korean hot pepper flakes

- 3 tbsp fish sauce

- 1 tbsp sugar

- 1 tbsp toasted sesame seeds

1. Wash the cucumbers.  Make pockets out of them by slicing them twice lengthwise at right angles, 1/2 inch from one end so the cucumber quarters are still connected to each other at the end.

2. Put them in a big bowl, sprinkle and rub them with salt inside and out, let them sit for 10 mins and turn over, sit for another 10 mins.

3. Rinse the cucumbers in cold water, remove excess salt.  Drain and set aside.

4. Use food processor to ground garlic and onion.

5.  Mix Asian chives, carrots, garlic, onion, pepper flakes, fish sauce, sugar and sesame seed together.

6. Stuff the seasoning paste into the cucumber pockets.

7. Serve immediately as a side dish or keep in refrigerator.

pancake mix

dry ingredients:
- 1 1/4 cups all-purpose flour

- 1/4 cup cornstarch, or use all-purpose flour

- 1 tbsp sugar

- 2 1/2 tsp baking powder

- 1/2 tsp baking soda (optional)

- 1 tsp salt

wet ingredients:

- 2 egg whites

- 2 tbsp sugar, for egg whites

- 2 egg yolks

- 2 tbsp sugar, for egg yolks

- 1 to 1 1/2 cup milk

1. Whisk the egg white until soft peaks stage with 2 tbsp sugar, set aside.

2. Whisk the egg yolk in separate bowl with 2 tbsp sugar until pale yellow. Add milk and whisk until mix.

3. Add 1/4 cup dry ingredients mix to egg yolks and mix well, keep adding the dry ingredients mix until it's a little bit thicken than ribbon stage. (dry ingredients can leftover.

4. Add 1/3 egg whites to the egg yolks mix each time, and fold gently.

5. In a non-stick skillet, melt a little butter at medium low heat. Pour the batter, cover the lid and cook about 2 minutes each sides.

6. Serve with whipped cream and syrup.

chocolate truffles

ingredients:

- 1 cup (60% or higher) dark chocolate

- 1/2 cup heavy cram

- 3 tbsp Irish cream

- about 1/4 cup high quality cocoa powder, for rolling

1. Chop the chocolate into 1/2 inch pieces.  Add it to a medium size bowl.

2. Ina saucepan over medium heat, bring the heavy cream and Irish cream just to a boil, and then remove from the heat.  This will take no more than 5 mins.

3. Pour the cream over the chocolate.  Give it 2 mins. to melt, then stir vigourosly to make sure the cream and chocolate are thoroughly blended.  Let the mixture cool.  Cover with plastic wrap and let sit in the fridge 2 hrs. or until firm.. If you cannot make the truffles immediately, the mixture will keep, covered, in the fridge up to 1 week.

4. When ready to make the truffles, line a baking sheet with parchment paper.  The chocolate will melt in your hands as you go, so work fast and prepare to get dirty.  Place the cocoa powder on a large plate and reserve.

5. Drag a small warmed tsp (dipped into hot water and then dried) through the truffle mixture to pick up about 2 tsps' worth.  Using our hands, press and pinch each spoonful into tiny irregular shaped balls and place on the baking sheet.  Don't worry about making them perfect.

6. When all the balls are formed, place the baking sheet in the fridge for 1 hrs or the freezer for 10 mins. until firm.

7. Roll the truffles in the cocoa to coat lightly.  Package your truffles up as a gift, or store them in an airtight container in the fridge up to 1 week.

raspberry jam (no pectin)

ingredients:

- 1 cup frozen raspberry

- 1/2 cup sugar

- 1 tbsp lemon juice

1. In a large heavy saucepan, combine all the ingredients.

2. Bring to a simmer, stirring frequently.

3. Cook until it reach 219F degree.

4. Pour into sterilized jars.

LA galbi

LA galbi sauce ingredients:

- 1 onion

- 4 - 6 cloves garlic

- 1 shallot

- 2 tbsp cooking wine

- 2 tbsp soy sauce

- 2 tbsp sugar syrup

- 1/4 pear (optional)

1. Use food processor to blend everything together.

ingredients:

- BBQ short ribs

- 1 onion, sliced

- 1 bell pepper, sliced

- 2 cloves garlic, minced

- 1 zucchini, sliced

- 2 - 4 mushroom, sliced

1. Marinade the short ribs with LA galbi sauce for at least overnight.

2. Pan fry the short ribs without the sauce until browned each side.

3. Remove the ribs, add the rest vegetable ingredients and cook until browned, season with salt and pepper.

4. Put back the ribs, and LA galbi sauce to the pan and close the lid.  Cook until all done.

blueberry jam (no pectin)

ingredients:

- 1 cup frozen blueberries

- 1/4 cup sugar

- 1 tbsp lemon juice

1. Cook everything in medium heat about 20 mins., or until thick slightly, or until it reach 219F degree.

2. Keep it in refrigerator for several weeks.

ref: https://www.ricardocuisine.com/en/recipes/3649-low-sugar-blueberry-jam