A lovely Gift

When I started blogging, I didn’t realize how big the community was.  In the past two years I got to know so many people all over the world.  Their stories inspired me in a way I couldn’t imagine.   I even made friends from people across the world.  One of these beautiful people I got to know is Maya from Foodiva.  I was admiring some molds she used in one of her posts.  I have been looking for something similar to use for my hopia recipe.  She was so sweet and asked if I wanted some.  I felt so touch that she would even consider sending me anything from so far away.  Load and behold I received a package of a set of molds.  Unfortunately when they arrived they sat for a while.  I was nearing the end of my pregnancy and I was so tired.  I never had a chance to properly thank her. 

Gift giving Day 4

I swear Christmas is sneaking up on me.  One minute I had all the time in the world and next I am scrambling and trying to get everything done.  I got most of my shopping done except for The Best Friend (Girl).  This weekend is a cooking candy weekend and maybe breads.  For my fourth gift, I made Nutella.  For those do not know what Nutella is, it is hazelnut and chocolate goodness.  This is a favorite in my house and since I learned to make it in my Pastry Boot camp, I made it all the time.  I thought it was perfect for Christmas and most of my friends and family knows or maybe has Nutella in their house.  I love my recipe because it is not as sweet as the store bought version.  I purchase 7 lbs of Hazelnut Praline so I am making a lot of nutella.  Here is an updated version of the recipe:

Nutella

(Adapted from the French Pastry school)

517 G of Hazelnut Praline

155 G of Dark Chocolate, Melted

155 G of Butter, Soften

1 Tsp of salt

Direction

1. Mix together in a food processor (mixing it by hand is quite hard). 
2. Once it is well incorporated: jar it up, serve it, or just eat it straight from the container

 

I’m now debating what type of bread to go with this for my gift baskets…..any suggestions?

Chocolate Panna Cotta with Blackberries

 

 

I finally had the opportunity to have panna cotta when I had a girls night with two of my friends.  Since I was with one of my foodie friends Anna, we had to try different dishes and desserts.  Panna cotta was one of the three desserts we tried.  I instantly enjoyed the dish and I wanted to replicate a version of it at home.  I went on the hunt for a recipe and I found a fairly simple one on Epicurious.  I was also able to find blackberries on sale so I figured I'll pair them together. 

 

Chocolate Panna Cotta

(adapted from Epicurious)

Canola Oil

1 Cup of Whole Milk

2 1/4 Teaspoon unflavored gelatin

2 Cups of Whipping Cream

1/2 Cup of Sugar

5 Ounces of Semisweet Chocolate chopped or morsels

1/2 Teaspoon of Vanilla Extract

 

Directions 

1.  Brush the mold or custard cups with canola oil.  I used I tin cake pan since I didn't have any glass.  Glass would have been better
2. Pour the milk into a bowl and than add the gelatin to soften.
3. Pour the cream and sugar into a saucepan and cook over a medium-high heat while whisking until the sugar is dissolved.  Bring to a boil
4. Remove the pot from the heat and than add the chocolate.  Mix well until it is fully melted.
5. Slowly add the mixture to the milk with the gelatin and stir continually.  
6. Add the vanilla.
7. Pour the mixture into a blender to fully incorporate but do not over mix.  You may have to do this in batches.  It took me about 3 batches.
8. Pour into the prepared pans and chill for 24 hours.
9. Top with Fresh Blackberries and serve.

 

May Kitchen Boot Camp - Sauces

As some of you know, I like challenges.  It forces me to explore various cooking methods and recipes that I wouldn't normally try.  My Kitchen Addiction decided to start hosting a kitchen boot camp.  We need to explore a book called Professional Chef.  It covers various cooking techniques.  This month's theme was sauces.  It seems simple enough but there are so many variations to sauces, I didn't know where to start.  Do I got with a sweet or savory sauce?  It was requested by The Husband to try to make pulled pork sandwiches.  It came to me, why not a Hawaiian BBQ sauce.  I was also craving Hawaiian macaroni salad.  If you haven't noticed, I have quite a sweet tooth so anytime I could use brown sugar, I do :D.  This is probably why I have issues losing weight.  Oh well, I'm enjoying life (at least I like to tell myself that).  These recipes I used utilized pineapple juice. 

 

Hawaiian BBQ Sauce

Ingredients

1/2 Cup of Pineapple juice

1 Can of Tomato Paste

2 Tbs of Molasses

Minced Garlic (Amount is up to you.  I did like 2 Cloves)

2 Tbs of Brown Sugar

 

Directions

1. Saute the garlic a little.
2. Mix all the ingredients together in a small sauce pot.
3. Let it simmer until it is thickens. 
4. Remove any pieces of garlic 

 

Pulled Pork

Ingredients

1.5 lbs of Pork Shoulder

4 Cups of Water

A Little Beef Bouillon

 

Directions

1. Mix the water and beef Bouillon until it is fully mixed.
2. Pour the mixture into a slow cooker.
3. Add the pork and let it run on low for 6-8 hours
4. The pork is done when it pulls apart with a spoon.  Start pulling apart the meat until it is shredded.
5. Mix in 1/2 of the BBQ sauce with the shredded meat and place in a heat safe dish like a casserole dish. 
6. Bake at 350F for 5-10 minutes until the sauce penetrates the meat.  *This step is optional

 

Macaroni salad

Ingredients

*These measurements is to my preference

15 Oz Mayo

1 Can Crushed Pineapple Without The Juice

1/4 Cup Pineapple Juice

2 Tbs of Sweet Relish

1 Box Macaroni

 

Directions

 

1. Cook the macaroni and than set aside to cool.
2. Mix together the rest of the ingredients. 
3. Take the mixture and start coating the macaroni.
4. Once it is fully coated, over with saran wrap and let it sit in the refrigerator overnight.
5. Serve the next day. *We didn't wait but it was better the next day.

Lemon Curd

Sometime last year, my friend Anna had some left over lemon curd she brought into work.  We used to look forward to any of her left over food when she had a cake order :D.  I never actually had lemon curd before and I totally fell in love with it.  Especially when I spread it over a flaky croissant.  Sweet and a little sour at the same time.  Since than, I have been a little obsessed making Lemon Curd.  When ever I have left over lemons, I always make it.  I tend it use it quite a bit in jelly rolls. 

 

Lemon Curd
1 Stick of unsalted Butter
1 1/2 cup sugar
½ Cup Lemon Juice
4 Large Eggs Beaten

1. Put butter, sugar, juice, and zest into a glass bowl set over a saucepan of simmering water or you could use a double boiler.  That is what I used.
2. Let butter melt, then gradually whisk in the beaten eggs.
3. Cook, stirring constantly, until it thickens.  If you don't continually stir, trust me, there are clumps and it is not as smooth as it should be. 
4. Once it thickens, remove the bowl or top pot from the water and let it cool.
5. Transfer the curd into a clean jar and bring it to room temperate.
6. Once at room temperature, you are able to refrigerate it up to a couple of weeks if it lasts that long.