JAPANESE CHEESECAKE

• 250 g cream cheese
• 50 g unsalted butter
• 100 ml fresh milk
• 6 egg yolks
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 60 g cake flour
• 20 g cornstarch
• 1/4 tsp salt
• 6 egg whites
• 1/4 tsp cream of tartar
• 140 g granulated sugar

Special Equipment: 1 8-inch x 3-inch round cake tin; 1 larger 9 or 10-inch round cake tin for the water bath.

Directions

1. Preheat oven to 325F.  Melt the cream cheese, butter and milk over medium heat in a saucepan, stirring occasionally. Remove mixture from heat and pour into another bowl. Mix in the egg yolks, lemon juice, vanilla and combine well. Sift in the dry ingredients; folding in the flour, the cornstarch and salt (see below for a video on how to combine the ingredients.
2. In a stand mixer, whisk egg whites with cream of tartar until foamy. Slowly add in the sugar and whisk until soft peaks form, approximately 6-8 minutes (speed 8 on Kitchenaid)
3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and FOLD GENTLY.  Use an 8 inch diameter by 3 inch tall cake tin lined with parchment paper (line with a circle on the bottom and a strip along the sides, ensuring that the parchment strip extends well above the rim of the cake tin.) Pour the batter into the lined cake tin. 
4. Create a bain marie (water bath). Place the filled cake tin into a 9 or 10 inch diameter cake tin lined with a small kitchen towel to ensure that the bottom bakes evenly. Fill the outer tin with hot water so that the cheesecake rests inside a water bath. Bake cheesecake on lower 1/3 of oven in the water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Turn off oven and leave door ajar so the cake can cool inside for one hour.
5. Remove cheesecake from the oven; remove from the bain marie and allow to cool on a wire rack. Using your hands, gently turn the cheesecake upside down allowing the top of the cheesecake to rest onto an open hand. Gently peel the parchment paper from the cake and set right side up on a cooling rack. Optional: sift powdered sugar and matcha onto the surface of the cheesecake. Refrigerate if desired; or serve warm with whipped cream and fruit

I made a matcha flavoured Japanese cheesecake too! 

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Foraged-Blackberry No-Churn Ice-cream & Totoro Choux au Craquelin

What to do with the many buckets of FREE local blackberries you've picked along railroad tracks, parks and roadways in Vancouver? How about Foraged Blackberry No-churn Ice Cream?

Your leaf or mine?
How about stuffing Choux au Craquelin with that blackberry ice cream?

Cream puffs are dead easy to make.  Top it with craquelin and you're good to go

The craquelin are perfectly round and crispy on the top.

I made some crėme pâtissière with which to stuff the choux au craquelin.

Here are my bowls of whipped heavy cream and the blackberry ice cream mixture ready to combine for the no-churn blackberry ice cream.  I had pureed the blackberries and sieved out the seeds for a beautifully smooth texture.

Heavy Whipping Cream is whipped stiff and then incorporated with your ingredients to lighten the texture of the ice cream

I used a whisk to combine the mixture without deflating the whipped cream

Olive thinks that the Totoro Choux au Craquelin was cute

These went over well at my family bbq.  Good stuff! Make good use of all those free blackberries!

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Drip Cake: Chocolate Quinoa Layer Cake with Vanilla Bean Buttercream (gluten free)

Made my own Birthday Cake. Yes I did😆

6 inch GF Chocolate Quinoa Cake layers and Vanilla Bean Buttercream

This is my favourite part of making a cake

Decorated with my fave goodies: matcha macaron, Lindt chocolate balls, dragées, a mini KitKat and mini Coffee Crisp and crushed macaron shells

The chocolate ganache was perfect. I threw dragées on the side of the cake too and they stuck🙌

It's late November and the only thing blooming in my garden are these little purple Daikon flowers.  I just let the daikon go to seed and never did harvest the daikon (so bitter!)  The flowers sure are pretty...and edible

Scroll down past the recipes to watch a video of me assembling the layers

BEST EVER QUINOA CHOCOLATE LAYER DRIP CAKE WITH VANILLA BUTTERCREAM (GF)

adapted from Quinoa 365:  The Everyday Superfood

makes 3 6-inch layers

• 2 1/4 cups cooked quinoa (see note below for instructions to cook quinoa. No substitutions)
• 1/3 cup milk
• 4 large eggs
• 1 tsp pure vanilla bean paste
• 3/4 cups coconut oil, melted and cooled (you can use unsalted butter)
• 1 1/2 cups organic cane sugar
• 1 cup unsweetened organic cacao powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

*3 6-inch cake tins (you can make do with 2 pans and after baking the first batch, make the last layer after cleaning the pan)

1. Preheat the oven to 350 degrees F.  Spray the tins with coconut oil spray or non-stick spray.  Line with a round piece of parchment paper
2. In a Vitamix, heavy-duty Blender of Food Processor, combine:  milk, eggs, vanilla paste.  Blend until combined.  Add 2 1/4 cups of cooked quinoa and the melted coconut oil and continue to blend until smooth.
3. Dump in the sugar, cacao powder, baking powder, baking soda and salt into the Vitamix.  Blend well to combine.  [NB: if you are using a regular blender, you will encounter problems with the thick batter and may not be able to totally break down the cooked quinoa grains. In this case, you should use a food processor]
4. Divide the batter evenly between the 3 prepared cake pans. Gently tap the pans on the counter to get rid of air bubbles and smooth the tops evenly
5. Bake in the centre of the oven for approximately 25-30 minutes.
6. Test the cakes for doneness with a toothpick or cake tester.
7. Allow to cool for 5 minutes.  Remove from the pan and allow the cake layers to cool completely on a rack. 
8. Frost with Buttercream (see recipe below).  Refrigerate the cake for at least 30 minutes. Make the ganache (see recipe below) and allow to cool as the cake is in the fridge.  Drip chocolate ganache over the cold buttercream. Decorate with your fave chocolates and bling✨ it up with dragees if desired.
9. Cake layers can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. 

COOKING QUINOA Note:  Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water.  Cover, reduce to simmer and cook for 10 minutes.  Turn off heat and leave covered saucepan on burner for another 10 minutes.  Fluff with fork and allow the Quinoa to cool.

Rice Cooker Method:  Cook rinsed quinoa as you would rice, following manufacturer's instructions and the indicator lines for appropriate water levels.    I made 1 cup quinoa and found it had enough leftovers to make another dish.

VANILLA BEAN BUTTERCREAM 

(makes just enough for a nearly naked cake; or just enough to frost this little 6 inch cake)

3 cups confectioners' sugar (icing sugar)

1 1/4 cups unsalted butter [I used Kerrygold]

1 tsp Vanilla Bean Paste

1 tablespoon milk

1. In an electric mixing bowl, beat the butter until creamy and smooth
2. Add the confectioners' sugar 1/2 cup at a time
3. Add vanilla bean paste and gradually add milk until the buttercream is at a consistency that is not too stiff. Continue beating [speed 8 on the KitchenAid] for 7-8 minutes until almost white in colour. The buttercream will be fluffy
4. Use immediately to frost the 3 cake layers.  

CHOCOLATE GANACHE

1 cup whipping/heavy cream

1 bag Wilton Chocolate Candy Melts (chocolate chips or dark chocolate will work as well)

OR

8 ounces chocolate

1 cup heavy cream

NB: before you start! if you have a kitchen scale the ratio for the ganache in weight is 1:1.  But if you don't or if you're too lazy to whip out the scale like me, you can eyeball it and adjust by adding more chocolate or cream until you get a thick pouring consistency.  

1. Put whipping cream in a microwave-safe container and heat in 30 second increments until it is hot to the touch.  Check on it at intervals so it doesn't boil over.
2. Add 1 cup of the Candy Melts or chopped chocolate and stir gently until the ganache is thick but pourable.  Mine was too runny initially so I had to add another handful of candy melts. As well, allowing it to cool will also thicken the ganache before pouring.  Test the ganache before drizzling on the cake by attempting to drip from the top edge of a glass or mug.  If it runs too quickly then add more chocolate or candy melts.  

♬Bossa Nova Royalty Free Background Music

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London Fog Pots de Crème

London Fog (Earl Grey) Pots de Crème with candied Cocoa Nibs

Got 3 egg yolks kicking around from macaron making?  we do...

This recipe is a perfect companion to any macaron recipe that incorporates 3 egg whites.  Are you like me and feel guilted by those extra yolks in your refrigerator?  Every time I opened the fridge, the yolks in their little plastic-wrapped glass bowl sat looking forlornly...begging to be made into something worthy.

and I've got a hankering for London Fog Pots de Crème

Instead of making matcha pots de crème (notice the preoccupation with all things matcha on my blog?) I decided to go the Earl Grey tea route because I've been seeing it practically everywhere in Vancouver...in ice cream and gelato parlours in particular.  I have no idea why Earl Grey tea came to be associated with the flavour "London Fog" but when I saw it on the ice-cream menu at Earnest Ice Cream, I knew right away what kind of tea it would be.

Bib has a new apron! She is all over baking and making and the apron was on sale at WS

preparing the custard. Bib loves to use the whisk. I had to stop her from over-beating as too much air will create bubbles in the custard which will result in a baked custard that will not look that great

If you are distracted like I am during baking while the cream mixture is heating on the stove, you'll experience this lovely boil-over.  I hate that.  I hate cleaning up the spilled cream but it's important to do this right away or it'll be hard to remove later on.  I use my silicone oven mitts and a wet old dish towel to mop up the spill-over.  Getting the spill when it's fresh is important.  Trust me.

I was so busy taking pics the cream boiled over.  oops.

adding the hot earl grey tea infused cream to the egg yolk mixture. careful not to make scrambled eggs!

the pots de crème in their water bath, ready for the oven. cover with foil before carefully sliding the custards into the oven

I run the custard mixture through a fine sieve before filling the pots

candied cocoa nibs sprinkled on the refrigerated pots de crème, just before serving

London Fog Pots de Crème...my take on the flavour that's all the rage in foodie YVR

If you love Earl Grey tea, you will love these little London Fog Pots of Cream

smooth, creamy and delicious! 

LONDON FOG POTS DE CRÈME

adapted from Martha Stewart

• 3/4 cup heavy whipping cream
• 3/4 cup milk
• 2 Earl Grey tea bags (I used Tazo Earl Grey tea bags)
• 1 teaspoon pure vanilla extract
• 3 egg yolks
• 6 tablespoons organic evaporated cane sugar
• pinch of salt
• cocoa nibs for sprinkling/serving (can be omitted)

1. Preheat the oven to 325° F.  In a small saucepan, bring the cream, milk and tea bagss just to a boil over medium heat (watch carefully as the cream can boil over quickly).  Turn off heat and allow the tea bags to steep at least 10 minutes.  
2. While the mixture is cooling, in a medium bowl, whisk together the yolks, sugar, vanilla and salt.  Gently press on the tea bags and discard.  Slowly whisk the hot cream mixture into the yolks.  
3. Arrange ovenproof cups in a baking pan large enough to hold the cups without touching one another (four 6-ounce cups or try espresso cups and various other cute oven-safe containers) Pour boiling water into the pan, being careful not to splash any inside the cups, until water comes halfway up sides of the cups.
4. Divide infused cream among the cups.  Cover pan tightly with aluminum foil, poking a few holes to let steam escape.  Bake until custards are set but still slightly wobbly in centers, about 30 minutes.
5. Carefully remove baking pan from oven; remove foil.  Transfer cups from the hot water bath to a wire rack; let cool about 30 minutes.  Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days.  
6. Sprinkle with candied cocoa nibs on the top of the pots de crème just before serving.

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Crackle Crème, Vancouver

Duelling my 7 year old for the crackle!

After our garlic chicken wing fix at Phnom Pehn, I was feeling kind of sorry for my 7 yr old Bib, who really was miserable at lunch.  She has a wiggly loose front tooth and didn't really feel like eating much.

Since we parked on Union street anyway, we sought out Crackle Creme, a new specialty brulee-cafe that I heard about nearby so I could get a coffee and we could all share a sweet treat that didn't require chewing. We were tempted to help that loose tooth come out by pulling it out for her.  She wasn't exactly wanting help.  However, all the childhood horror stories my mother told me in my youth bubbled up in my mind.  I recall several gruesome techniques my mom would relay to me when she knew I had a wiggly tooth:  tying a string around the tooth and a door handle...and slamming the door shut; eating an apple or corn on the cob; pliers wielded by a loving parent. Really, mom?  These vivid images were seared into my psyche.  I had bad dreams about teeth all throughout my childhood.  She thought it was amusing.  yeesh. but I obviously still seem to have unresolved issues about teeth.  Rather than traumatize Bib, I chose another path.  Let's rot that sucker out. haha. no. just kidding.  really. bad mommy.

Daniel, the owner of Crackle Creme, torching my Madagascar Vanilla Creme Brulee.

Over on Union Street at the edge of Chinatown, my old hood (and my mom's), Strathcona seems to be gentrifying.  I spoke with Daniel, the owner of Crackle Creme who had moved in just 2 months ago.  I asked him how business was and he said it's picked up in the last month and a half.  I'm so glad to see this because boy is his concept cool.  Daniel has a year of culinary school under his belt and found a niche. He specializes in Creme Brulee (several artisinal flavours that continually change), Liege Waffles and Specialty Coffee.  

In my little chat with Daniel he said there are mixed feelings in the community about all the changes.  I agree.  I miss the old places from the 70's that used to be there and the vibrancy and bustle of the past.  However, I sure must admit I didn't like the smelly alleys of the past, the panhandling crack addicts in the alleys who moved in as Chinatown started to lose old tenants and I felt a general discomfort walking on the old streets in the 90's and recent decade.  I used to feel relatively safe with my parents shopping in Chinatown when I was growing up in East Vancouver.  I remember eating dinner out in Chinatown at On-On's in the 70's.  My parents had a group of high school friends that they would meet to socialize over dinner and all us kids, ranging from ages 8-16 would saunter around the Chinatown blocks unaccompanied by our parents after dinner.  This was a different sort of Vancouver back in the 70's I suppose.  

Nice colour. Good crackle. Must come again. 

Personally, I like the revitalization efforts and hope that the old shops can stick it out too.  I'd like to see some really good authentic Cantonese eats come back too.  Am I the only person around who thinks that there are way too many stinky herbal shops per square block in this area?  It seems today Asian-fusion, late night pricey alcoholic drinks and loud music is the draw for a different sort of crowd that certainly is willing to spend more $$ than little old Chinese ladies that tend to well, not go to these places.  Perhaps the increased foot traffic and generally more people around will encourage more innovative businesses to move in.  I'd like to think there's room for everybody.   

Lavender Latte.  Though I was hoping for latte art, I wasn't disappointed by the lovely lavender scented creamy latte. yum.

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Blueberry Milkshake

Blueberry Milkshake

My friend gifted me a HUGE ice-cream pail full of perfectly sweet local blueberries from a UPick farm in Richmond.  The blueberry season is here NOW! and I don't know about you, but I have blueberries starting to turn mushy and I'm heading to the freezer now with trays of them to save them for smoothies and baking.  

Aside from a healthy smoothy, a more decadent way to enjoy a nice heap o' blueberries is in a milkshake.  Here's my quick recipe:

Blueberry Milkshake

2 scoops vanilla ice cream (can be made dairy free with almond or coconut ice cream)

1 cup milk (can be made dairy free with almond or coconut milk)

1 cup blueberries

Combine all the ingredients in a blender and whizz until combined and no longer lumpy.

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Matcha Milkshake (GF)

Matcha Milkshake

I'm cray cray about matcha recently as evidenced by my Matcha Madeleines (gf) and Matcha Coconut Mochi (gf)  recipe.

Matcha powder.  I use Do Matcha, which is an organic green tea

It's hot hot hot in Vancouver and I've been craving a cold milkshake so I whizzed one up in mere minutes in my Vitamix.  Green tea is full of antioxidants and the slight bitterness of the matcha powder tempers the sweetness of the vanilla ice cream.

Get your Vitamix out for this. Starbucks uses these commercial-grade blenders to finely slushify ice-cubes.  

If you love green tea ice-cream this Matcha Milkshake is for you.  Watch out though or you'll get a brain freeze slurping too fast.  This is me. Always.

I used Costco's Kirkland brand Vanilla Ice Cream for my milkshake.  

My recipe can be easily made dairy-free by substituting almond or coconut milk instead of the milk and coconut milk ice-cream for regular ice-cream.  If you like it creamy, use full-fat milk; if not, you can use straight water.  I used water and it was just fine.

Matcha Milkshake! So delish!

Matcha Milkshake (makes one serving)

1 tablespoon matcha

2 scoops vanilla ice cream (or dairy free coconut milk ice-cream)

1/2 cup milk or water (coconut or almond milk)

2 cups ice

1. Place milk and matcha in Vitamix blender and blend on low speed until mixed thoroughly. 

2.  Add rest of the ingredients; starting at a low speed, gradually increase speed until milkshake is smooth and ice is fine and slushy. Use that vitamix stomper to get that ice going if you need to.  

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LAZY SUMMER LOCAL STRAWBERRY & VANILLA ICE CREAM TARTS

Fresh local strawberry & vanilla ice cream tarts 

In keeping with my "Lazy Summer" theme I started with my last post, I thought I'd show you a sneaky-delicious treat to use up those local strawberries that are so juicy sweet this month.  After we visited the driving range in Richmond, we noticed the blueberry & strawberry farm next door to it had a "U Pick" sign.  It didn't take much to convince the kids to pick berries.  They were half-way across the strawberry field before I could finish "Do you want to pick..."

Frozen tart shells are an economical and time-saving trick for making summer berry desserts.  Keep a sleeve on hand in the freezer for the summer.

I pre-bake my tart shells and leave them on the counter to be assembled as needed.  Assemble only what you'll eat or you'll have soggy tarts with melted ice cream flooding your plate.

local strawberries are dark, sweet and juicy right now!

Slice the strawberries in half if they're small; in quarters if they're large.  I like to use medium-sized strawberries because they fit perfectly on the tarts.

Use a good quality vanilla ice cream. If you're in a rush and need to feed a crowd, you could assemble the tart shells up to filling them with ice cream...then freeze them all on a sheet pan until ready to serve.  Then, just slice and top with the berries.

7 yr old is taking pictures for me...so expect some fuzziness and weird focussing occasionally

Fill the pre-baked tart shells with vanilla ice cream.  [If you are going to need a lot of these, fill them all and place on a sheet pan and re-freeze to harden the ice cream and store until needed for serving]

The pictures have an interesting perspective taken from my 7 yr old's height.

I'll be making just 3 tarts for serving so I had to hurry as the ice cream melts fast in the summer!

Just one more strawberry half to complete the dessert and ready to serve...

Enjoy your family and friends...and the local berries! Don't sweat the small stuff

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