And the winner is…
Posted on: March 7, 2014
Posted on: March 5, 2014
Recently at work we’ve been brainstorming new cake ideas. One dessert that has come up as a possible contender is pineapple upside down cake. Everyone liked the look of the cake, but no one had really tasted it before. While common in the U.S., pineapple upside down cake is not that well-known in Korea. In fact, I’ve only encountered it one time over here. It was at a trendy restaurant and their take on it was awful to say the least. The R&D pâtissier was also whipping up his own bizarre version of it, so I decided to take the matter into my own hands and give everyone an authentic, or at least a tasty rendition of this classic. The only problem was that although I had eaten a good amount of pineapple upside down cakes, I had never made one before! Uh oh…I immediately got busy and started searching for recipes.
Posted on: February 26, 2014
Last weekend we had planned to host a dinner party for family friends, but unexpectedly had to postpone when one of our guests became bedridden with pneumonia. I was totally bummed we had to cancel…obviously because our family friend was sick…but also because I was really looking forward to making this tart. The lemony crème pâtissière topped with fresh berries is perfectly balanced: not too sweet or cloyingly acidic. I made it on a whim last year and it was one of the most memorable desserts I made in 2013. I was about to resign to the fact that I would have to write about it another time when I thought, why not make it anyways? Dinner party or no dinner party, everybody could use a sunny pep right now. We’re approaching the last bit of winter but spring could use a little beckoning with this zingy dessert.
Posted on: February 7, 2014
At the beginning of this year I made the easiest stove top granola, full of whole grain goodness and a trail of healthy ingredients. I love trying out new ingredients, but admit I’m not good about sharing multiple uses for them. Partly inspired by my sister, who has mentioned a number of times her own concerns about being resourceful, I’m making it a point this year to follow up on ingredients with more new recipes. To make it super easy, I’m adding a little section at the end of each entry where I’l link to other posts with related materials. This is just the start, so the list of linked recipes will be short, but I’m excited to see how big and intricate this web can grow!
Posted on: February 2, 2014
Lunar New Year is one of the biggest holidays in Korea. The day of, which was last Friday this year, families get together to eat rice cake soup and savory pancakes. For our family the feast doesn’t end with just that one meal. We gather before and after to enjoy as much time together during the holidays. To end the long weekend with a bang, my aunt hosted a winter barbecue this afternoon. While we expected it to be icy cold, it turned out to be an unusually balmy day, which made it much easier for the boys in charge of the grill! We did however, decide to eat inside. After all, it is still winter.
Happy Year of the Horse!