Jessica's Dinner Party

by jessica yoon

Blog

Chocolate Raspberry Choux au Craquelin

Chocolate Raspberry Choux au Craquelin

It’s Valentine’s, Galentine’s, or Friday night (whichever excites you the most!). Why not make it extra special with these chocolate raspberry choux au craquelin? They are streusel topped cream puffs filled with chocolate pastry cream, raspberries, and chantilly. They’re fluffy, frilly, and tickled with pink, but despite all the pomp and air, these cream puffs are oddly comforting and easy to eat–by which I mean multiple quantities can be consumed without feeling terribly full. Don’t they sound perfect for a day like February 14th?

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Jujube Date and Almond Bundt Cake

Jujube Date and Almond Bundt Cake

Happy New Year! Does anyone else feel like 2020 is going to be special? Not only is it the start of a new year but also a new decade, which feels a little bit like opening the first page of a sequel novel–you already know the characters but you have no idea where their stories will travel.

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Berry Pavlova

Berry Pavlova

A few summers ago, I was on a pavlova kick and it became my go-to dessert of the season. I had a great recipe that was delicious, and I never thought I’d want to make any tweaks, but here we are six years later with a new, and improved pavlova recipe on the site!

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Matcha Shortbread Trees

I have a confession to make. It may not go over well, but I’m compelled to be honest. So here goes. My husband and I decided not to get a Christmas tree this year 😱. If you feel like we can’t be friends anymore, I understand, but if you’d like to know the why behind our decision, keep reading.

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I’m Reading: Kid Food by Bettina Elias Siegel

The world of home cooking is a safe place. It’s about making food that’s meaningful, delicious, and nourishing. Step outside of that and into the world of mass-produced food and we have a completely different story–think partisan politics and corporate greed. JDP is about encouraging people to cook more at home, but the reality is that we live in a highly processed world. If you’re interested in discovering the truth about how messy and mine-filled the food industry is, check out Kid Food: The Challenge of Feeding Children in a Highly Processed World by public health advocate Bettina Elias Siegel. The book focuses specifically on the kid food landscape, but as someone who’s not a mom, I found that it was still very relevant to me.

If you’ve ever wondered why certain breakfast cereals are tied to nostalgic childhood memories or why chicken nuggets and pizza are served as a “nutritious” meal at school, this book is for you. If you’re a parent, Siegel provides comfort, motivation, and tools on how to raise healthy eaters. All in all, this is a great resource on how we, as a society, can advocate for a better food environment.