Favorite desserts and sweet treats of the passed year.
Chocolats au caramel salé (melty salty fudge choco sweets)
Tarte automne-été aux trois fruits (Summer-Fall triple pie)
tarte au sucre lorraine (gran’s sugar bread)
Le nouveau gâteau truffe au chocolat , with soy yogurt
Sesame jewels. The Chinatown treat home-made.
So simple walnut brownie ice cream
Sakura an-pan, blossom sweet bread
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and from today follow the next :
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Green Green Green
Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)
Herbs and pesto
Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto
Tofu dishes
Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’
Korean
Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’
Juices
Burning strawberry dew
Green juice
Salty caramel
salty caramel filled chocolates
‘caramel salé’ spread
Nancy, Lorraine…
Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba
Let’s continue with the Chinese festivities for Lunar New Year, click here for many ideas).
Now, 芝麻球 , zhimaqiu, pearls with sesame. Hot, golden, crispy, and the inside sweet and melting. Everybody buys them it seems. But they are really quick and simple to make. Also you will know what they are made of.
The inside is boiled azuki beans mixed with sugar (here kurozato black sugar), mashed with a fork.
The dough is made of mochiko, and you can also use shiratamako, both are processed glutinous rice flour. You really need this ingredient, or an equivalent, and not ordinary rice floor. (read here about these rice flours)
Add enough lukewarm water to obtain a sort of playdo.
Then shape the balls and roll them in sesame seeds.
Then fry about 5~8 minutes in oil at about 160 degrees Celsius.
Freshly made. They have to be served hot.
They are not as perfectly round as those you buy, but you’d solve that as doing like they do at the stalls : taking them out of the freezer into the oil. They hold their shape… I don’t think that’s necessary.
So you have a crispy thin crust around, soft white dough and creamy filling.
Enjoy with jasmine tea.
Double dessert, but so light that they could fly…
Plain nonnettes, the soft ginger bread. (recipe here).
These are not filled, only glazed in a syrup of kurozato black sugar.
Mini Flockensahne tortes, topped with sesame seed streusel. It’s light low-fat plant based cream and vanilla for the whip.
Happy Chinese New Year to all my readers !
These “niangao” (year cakes) are offered to the kitchen gods to get a good year of good food. Then I ate them, because the Chinese gods are so busy today that they need some help.
They are simply made of mochiko (sticky rice flour ) and sugar. And a little natural red coloring.
The white and red colors have the same meaning of “good luck” and are used for New Year all over Asia.
Steamed.
Chinese and Japanese New Year used to be at the same date before Japan adopted the European calendar in late 19th Century. Eating mochi is a tradition of both.
Decorated with red baby dragons. Let’s say they are dragons. The wings are fold.
There should be dry fruits or something in them. It’s prune today to match the plum pattern of the tea vessels.
With aged Puer tea.
GOURMANDE in OSAKA 