Last week when I cleaned up the pantry I saw this amaretto (almond liqueur), still 3/4 bottle full. Last time I used it was for mocha cake. I wasn’t thinking about making any cake as it usually needs extra work and time which is what I’d prefer to skip since I have my little M, but this recipe is so simple and tempting … I made it as it is and it’s delicious. Find the recipe here.
I don’t have detail pictures step by step but I’m sure it’s so easy it doesn’t need ones.
I have this red yeast rice wine that’s been sitting in my fridge for almost 5 years. My aunt gave me to be used in her fish soup recipe. This recipe here is my own version which tastes as delicious as hers.. I think 🙂
This soup is very oriental, specially because of ginger and gojiberry.
Serving 4 medium bowl
1. Prepare 1 lb. yellow tail snapper fillet (or red snapper), 1/2 C cooking rice wine, 2 tbs red yeast rice wine, 1/4 c gojiberry (rinsed), 1 C sliced radish, 1/2 C sliced ginger, salt to taste.
2. Pan fried the snapper fillets in +/- 5 tbs vegetable oil, set aside, leave the oil in pan.
3. Saute the ginger, add red yeast rice wine and rice cooking wine, stir until the alcohol reduced. Meanwhile cook the radish in 5 C water.
4. Pour the ingredient in the pan and gojiberries into the boiled water, add salt to taste, cook for about 5 mins before add the snapper fillet, cook for another 5-8 mins to get all the flavors in the soup.
5. Bon appétit.
It’s been months since my last post about cooking. This recipe is inspired by the basil I just planted 🙂
The ingredients are for 1 chicken breast.
1. Cut chicken breast into small pieces.
2. Seasoning: 1/4 cup coconut milk, 1/2 tsp cayenne pepper, 2 tbsp chopped basil leaves, 1/2 tbsp lemon juice, 2 tbsp brown sugar, pinch of salt.
3. Combine chicken and seasoning, put into ziploc bag for 2 hours in the fridge.
4. Grill with skewer, add sweet soy sauce when serving.
5. Bon appétit
German Black Forest Cake (Schwarzwälder Kirschtorte = Black Forest cherry torte) is my all time favorite cake. I made this for my birthday last year and this year and also made the cupcake version for my office on valentine day.
A. Cherry filling
1. Drain 1 can pitted black cherry, keep the syrup in a small pan. Take 3 tbsp of the syrup in a small bowl, mix with 2 tbsp of corn starch.
2. Bring to boil the remaining syrup in the small pan + 2 tbsp sugar (optional as preferred sweetness), lower the heat then slowly stir in the corn starch mixture, keep stirring to avoid lump.
3. Put the cherry into the pan, keep stirring until the liquid gets even thickness. Turn off the heat, let it cool.
B. The Cake
1. Sift 1/2 C cake flour + 1/3 C unsweetened cocoa powder, set aside. Melt 3 tbsp unsalted butter, set aside. ( I forgot to take the picture of melted butter 🙂 )
2. The eggs mixture: 1. Whisk 4 eggs + 2/3 C sugar. 2. Using double boiler method, put the egg mixture over the boiling water, keep whisking until you get lukewarm mixture. 3. Stir the mixture using high speed mixer, add 1 tsp of vanilla extract. 4. The batter should be pale and very thick.
3. Gently fold in the flour and melted butter alternately, make sure to use big stroke so that the batter won’t flatten.
4. Pour into 9″ pan (layered with parchment paper + butter), tap to remove excess air bubble, bake in 350F oven, test with toothpick.
5. Let the cake cool completely before divide into half.
C. Assembly
1. Brush 3 tbsp Kirschwasser, a clear liquor distilled from tart cherries. Here I used rum since I don’t have kirschwasser. Then put the cream layer followed by cherry filling and finish with cream layer before put the second layer of cake. For the cream: whisk 3 C heavy cream + 1 C powdered sugar (or as preferred sweetness).
2. Brush the top layer of cake with 3 tbsp of Kirschwasser before decorating. As you see I am not good at cake decoration, I wish I could make it look like the cake displayed in high end bakery 🙂
3. Bon Appétit.
1. Prepare :
2. Whisk 6 eggs (at room temperature)+ 1 C sugar until pale and creamy.
3. Pour the coffee mixture into egg mixture, followed by oil, beat until well combined.
4. Stir in flour mixture and gently fold until well blended. Divide the batter between 2, 9″round cake pans (line the bottom with parchment paper and put baking spray around the inside). Bake in 375 F oven about 20 minutes, check with toothpick.
5. For the filling cream : whisk 1 1/2 C heavy cream + powdered sugar (as your preferred sweetness) + 2 tbsp kahlua, coffee liqueur + 1 tbsp optional amaretto, almond liqueur.
6. Bon appétit!
SweetSourMoments 