Christmas Sugar Cookies

With just ten days until Christmas, the countdown has begun! Listening to B101’s nonstop festive music through the day, it really does feel like Christmas is around the corner. So begins the Christmas baking…

Christmas baking and the holiday season come hand in hand. It’s a great way to bond with family and friends, make fantastic edible presents, and an excuse to eat more sugar than normally acceptable. This time of the year, so many online recipe databases (like tastespotting.com) are covered with shades of white, red, and green that it’s hard to resist not trying a few recipes to experiment with.

These Christmas cookies were made with a simple sugar cookie dough, and then decorated with royal icing. In addition to being gracious noms, these cookies also make delectable Christmas tree ornaments. Simply poke a hole in the cookie before putting it in the oven and thread some tinsel or ribbon through. Hang it around the house and on the tree for a shortbread scent without the risk of burning your whole house down.

With the help of my two elves (thanks Jamie and Patty!) all the cookies turned out very festive indeed. If you so desire, you can even act out a scene with these cookies. Be careful though, once you make your food come to life, it’s difficult to let go of them. Especially when you give them names. Not saying I did or anything of course.

“It’s the most wonderful time of the year
There'll be much mistltoeing
And hearts will be glowing
When love ones are near
It's the most wonderful time of the year…”

Lalalalaaa

Ingredients

3/4 cup butter, softened
1 cup sugar
1 tsp vanilla extract
2 eggs
2-3/4 cups all-purpose flour
1 tsp baking powder

For the royal icing:1 egg white
½ tsp lemon juice
1 ¾ cup confectioners sugar
Food coloring

Directions

1. Preheat oven to 375 degrees F.

2. Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla.

3. Combine the flour and baking powder, then add to creamed mixture and mix well.

4. On a lightly floured surface, roll out dough to ¼ inch thickness. Cut out with Christmas cookie cutters and transfer to lined baking sheets.

5. Bake for 8-10 minutes or until lightly browned. Cool completely on wire racks. Decorate cookies with royal icing.

For the icing:In a large mixing bowl, beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. Divide into bowls and add food coloring as desired.

Chocolate Peanut Butter Pretzel Balls

So where have I been the past three months of my life? I guess you can say I’m been on a hiatus. Because while college certainly isn’t a cakewalk, it’s a break: a break from the high school days, a break from living with my parents, a break from seeing familiar faces everywhere I go, and a break from home-style food. College is different to high school (duh, my high school chemistry teacher said when I announced this profound fact to him). It’s more fun. There’s much more free time. People are nicer.

I think over the last three months and am reminded of the friendships made, the memories shared, the frat basements visited. Then there’s the screwed up hours of sleep, the ubiquitous complaints, the irrational demands, and the spontaneous acts. I think that Hanover must be magical. What other reason is there to explain how 1000 people will willingly run 115 (or rather, 15) laps around a gigantic bonfire? Or how strangers will pay for your meal because you absentmindedly left your ID back in your dorm? Or how the entire campus will have snowball fight at midnight in freezing temperatures?

I honestly thought I could keep up this blog during college, but to my shame and realization, I’ve pretty much neglected it. So now I’m in winter break with four weeks to do stuff. I’m going to try hard to make it a productive few weeks of catching up with friends, eating much-missed food, piano playing, leisurely reading, exercising, and visiting places. From this list, you can tell I haven’t really changed much. Besides a few pounds heavier (not quite up to the freshman 15 yet though…) and 3 classes more knowledgeable (in spite of the lost brain cells) I’m proud to say I’m still my old self.

Ingredients

1 cup pretzels
½ cup crunchy peanut butter
1 tsp oil
3 tbsp confectioner’s sugar
¾ cup semisweet chocolate
white chocolate (optional)

Directions

1. Put the pretzels into a plastic bag and crush into small pieces with a rolling pin.
2. Spoon the peanut butter in a medium bowl and stir in the oil. Pour the crushed pretzels in the peanut butter, add the confectioner’s sugar, and stir well.
3. Shape the peanut butter mixture into small rounds by rolling it in your hands. Place on a tray and put into the fridge for 30 minutes.
4. Melt the semisweet chocolate in the microwave or on a double boiler. Carefully dip the peanut butter balls into the chocolate to coat. If desired, melt some white chocolate and drizzle over the top.

Deep Dark Brownies

Photos for now

Recipe+blog to follow...

Rose Macarons

Ah… macarons. What makes you so special? What have you done to capture the interests of human beings? To take center stage in bakeries all over the world? To epitomize French sweets?

Sure you’re cute. But looks alone don’t get you anywhere in this world. Not today.

Macarons are indeed the daintiest of dainty lil fellas in the cookies category. I mean, a quick glance at one, and you won’t want to eat it and ruin its beauty. But then, one bite of one, and you won’t want to stop eating it.

The truth is though, I don’t even like them that much. Yes, I spent $6.75 on three quarter-sized macarons from a macaron café in NYC. And it’s true that I describe them like they’re my besties. And yes, I’m quite aware that I’ve blogged about mararons before. TWICE actually (the posts can be found here and here). But truth be told, I don’t think they’re worth all the fuss. I’d much rather indulge in a good chocolate chip cookie.

However, there’s just something about them that justifies spending 2 hours in the kitchen. Or maybe it’s simply that I’m never satisfied with the results. I know now for sure that the first time I made them, the texture was not right at all! But I did not let myself think that. Rather, I lied to myself, thinking that that was the way they were supposed to be. The second time I made macarons, the chocolate flavor was not quite rich enough. I also took a short cut by using marshmallow fluff to sandwich the cookies together instead of making a buttercream or chocolate ganache. And while I won’t say that I’ve nailed them this time round, I’m definitely improving. My macarons are finally starting to have “feet” and stay soft and chewy on the inside, while being crisp on the outside.

Be on the watch out though, for “Macarons, Fourth Time Lucky.”

Ingredients

Macaron batter:1 ¼ cups icing sugar
1 cup finely ground almonds
6 tbsps egg whites (approximately from 3 large eggs)
pinch of salt
¼ cup white sugar
red food coloring

Jam buttercream:2 tbsp jam (I used rose)
½ stick butter
2-3 cups icing sugar

Directions

1. Preheat the oven to 325 degrees F.
2. Combine the ground almonds and icing sugar in a bowl.
3. In a large dry bowl, beat egg whites with salt until foamy. Increase the speed to high and gradually add in the white sugar, beating until stiff peaks form and the whites are firm and shiny. Add a few drops of red food coloring and mix the color in well.
4. Gently fold the icing sugar mixture into the eggs whites, until incorporated and the mixture leaves a ribbon on the surface.
5. Pipe the batter onto parchment lined baking sheets. Tap the baking sheet to remove air bubbles. Let dry for 1 hour to allow skins to form.
6. Bake in the oven for 10 minutes, until the top is completely dry. Transfer parchment to a cooling rack.
7. When the macarons are completely cooled, sandwich macarons with the jam buttercream. Store in the refrigerator.

For the jam buttercream:
Whip the butter and jam together. Beat in small amounts of icing sugar, until the desired consistency.

Chinese Dumplings (Jiao Zi)

There is something about touching pen to paper that so many miss out on these days. I’m currently blogging, pen in hand, on the back of my college shopping list in the dentists office with cleaned teeth, waiting for my dad to get his teeth cleaned. Of course, by the time you read this, I will have typed it up as well.

Hurricane Irene is supposed to hit Philly (and a big area of the East Coast) tonight. While I’m definitely no weather master, I do keep up with the weather experts, and Irene is looking forbidding. I have to admit, it’s difficult not being scared with the Weather Channel on constantly. Yes, the TV is still running, although this might not be the case in a few hours. No fears though (well, maybe a little), Irene will come and go. I just hope it doesn’t leave a lasting impression.


So you say, isn’t this supposed to be a FOOD blog? Very well, let’s talk dumplings. As a Chinese, it is almost disgraceful that I have yet to share a recipe for Chinese dumplings. Dumplings are one of those rare traditional foods that have become prevalent in western Chinese restaurants. But no wonder, for how could anyone not love the chewy skin, soft (and sometimes crunchy) center, and adorable appearance? Every Chinese family has their own recipe for dumplings. Most variations are in the filling, but even the wrapper has alternative recipes. Some people buy wonton wrappers, white pastry wrappers, or egg wrappers. In my family, we like to make our own wrappers with a rough ratio of water to flour. Fillings not only deviate between families, but also across different regions across China. For example, people in two cities in the province of Shanxi generally prefer different fillings. People in Hejin enjoy white radish dumplings, while those who live in Taiyuan like cabbage dumplings. Many people in Northwest China prefer beef and lamb dumplings. The reason is due to the fact that many people in Northwest China are Muslim, so cannot eat pork. Another very popular dumpling filling is wine veggie (also known as Chinese chives—a long, dark green, grass-like vegetable), and eggs. Many Chinese eat dumplings with simply soy sauce and vinegar, but at home, we always make a special sauce, or dip, with soy sauce, vinegar, garlic, chili, and salt. The sauce just adds a whole new level of flavor to the dumplings. It’s unreal.

I hope everyone in the line of Irene makes it through safely. While you’re stuck at home for the next 36 or so hours, why not engage in some family bonding by making Chinese dumplings as a family?

Ingredients

3 cups all-purpose flour
around 1 1/4 cups cold water

1 stalk spring onion, sliced
1 tablespoon minced ginger
1 cup shiitake mushroom, finely sliced
2 cups white cabbage, shredded
1 cup carrot, shredded
1 tsp salt
1 tsp vegetable oil
1 egg

Directions

1. In a large bowl, slowly stir the cold water into the flour, adding as much as is necessary to form a soft, but workable dough. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
2 While the dough is resting, combine all the vegetables in a large bowl. Spoon the salt on top. Heat the oil in a pan and pour it over the salt and vegetables. Stir well so that the oil is dispersed within the veggies. Crack the egg into the vegetables and stir well.
3 Knead the dough until it is a smooth ball. Divide the dough into 50 pieces. Using a rolling pin, roll each piece out into a circle around 3 inches in diameter.
4. Place 1 tablespoon of the filling into the middle of each wrapper. Fold the dough over to form a half moon shape and pinch the edges with folds to seal. This creates nice ridges along the semi circle.
5. To cook the dumplings, bring a pot of water to the boil. Drop the dumplings in carefully one by one. Cover with lid. As the water boils again, add in half a cup of cold water. Let the water boil again, and add another one half cup of cold water. When the water in the pot boils again, the dumplings will be ready. Drain and serve with soy sauce and vinegar.

Lemon Square Bars

Kia ora! It’s been too long since my last blog post. I’ve been cooking, but I just haven’t been able to document my food adventures. Among other reasons, I had a well-needed vacation back to Aotearoa- the land of the long white cloud, or as most of us know it, New Zealand.

There is so much I miss about New Zealand-mainly the people-but also the environment, the food, and the lifestyle of kiwis. While I was born in China, New Zealand will always occupy a significant space in my heart. It’s where I first went to school; it’s where I caught my first fish, it’s where I touched a piano for the first time; and it’s where I had my first Tim Tam. It’s where I grew from an innocent 6 year old to a mature (at least I like to think so) 16 year old.

I was propelled to make lemon bars after seeing my beloved lemon tree back in New Zealand. I think it must be a kiwi thing, but most houses in NZ have fruit trees in the garden, the most popular ones being grapefruit and lemon. There is something special about going out to the garden, picking the brightest, juiciest looking lemon, taking it back into the kitchen and turning it into a dessert. In my garden we have a lemon tree, a tangelo tree, and a feijoa tree. Feijoa is one of the fruits that I miss the most. It’s somewhat similar to a guava, but so much better. Every autumn when the fruit is in season, families start to sell it outside on their front lawn, and mothers start to experiment with it, creating recipes like feijoa bread.

I wish I could’ve brought some lemons from my lemon tree back to the US, but customs would never have allowed it. No worries though, lemons are plenty abundant in the US too. Maybe these lemon treats aren’t quite as good as they could’ve been had I had my own lemons on hand, but they’re still pretty darn good.

Ingredients

1/3 cup olive oil
¼ cup sugar
2 tbsp water
2 cups flour

4 eggs
1 ½ cups sugar
¼ cup flour
1 tsp baking powder

1/2 cup lemon juice

Directions

1. Preheat the oven to 350 degrees F.
2. Combine the olive oil and sugar together. Add the flour, and stir until mixed well. Form into balls and flatten onto a 9x13 baking pan.
3. Bake for 15 minutes until slightly golden.
4. In a large bowl, beat the eggs well. Add in the sugar and sift in flour. Pour lemon juice in and mix well.
5. Pour onto the prepared crust and return into the oven for 30 minutes, or until set. Cool completely before slicing.

Ham, Egg, and Cheese "Bruschetta"

Happy July 1st! Soon, we will be celebrating the 4th of July, and then one day later, July 5th, which is my mum’s birthday. At the beginning of every month I think to myself, ‘I can’t believe it’s already (insert new month here).’ The days, the weeks, the months go by so quickly, it’s hard to keep up! Which is why I resort to lists.

Lists, which I’ve recently become very attached to, help me stay on top of things, keep plans organized, and beat my short term memory loss. Today, I had a rather long list as it was my day off from work. My list mostly consisted of Dartmouth College prematriculation forms, cleaning, exercising, and blogging. Also on the list was to make a list of things to do this summer. After making that second list however, I realized that most of the plans I had were to dine at particular restaurants. Of course, this is no surprise as I do love to explore culinary delights. You would think though, that I had more on my mind than just food. Nonetheless, here are some of the food destinations I plan to (and WILL) visit before I head off to college next fall:

Buddakan
Sweet Green
Lix
Lacriox
Philly’s Italian Market
Artisan Boulanger Patissier
Firinji

Ingredients

1 freshly baked baguette
2 eggs
4 ounces ham, chopped into small pieces
1 cup cheese of your choice, grated
Salt
Pepper

Directions

1. Preheat the oven to 450°F.
2. Heat a non-stick pan on medium heat, and cook the eggs like you would an omelet. Tear into pieces.
3. In a bowl, combine the cooked eggs, ham, salt, and pepper. Mix well.
4. Cut the baguette diagonally into ½ inches slices. Put the baguette slices onto an oven tray and toast in the oven for about 5 minutes.
5. Take the tray out of the oven and spoon the egg/ham mixture on top of the baguette slices. Sprinkle cheese on top of the tomatoes. Put the tray back into the oven for about 10 minutes or until the cheese is melted.