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Dear Pastry: Candied Lemon Slices

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Candied Lemon Slices were something I’ve always wanted try someday and I finally found the right recipe for it and I’m really excited to make it this up coming weekend:) I never found out where these originated from but many of people from many generation ago have made and eaten for small snack or even as a topping for cake and to use it as a decorations. And these have successfully been made and shared with others. It is a very simple and easy recipe and thing to make and I bet even people who can’t cook would be able to make these. 🙂

Candied Lemon Slices are like lemon candies from what I heard from other who have tried it. And also that they are really sweet from the sugar coating and sweet and sour since it’s lemon and also that it’s a good combination together with teas or coffee. Also they are easy and fast and simple little snack to have friends and families and also it’s nice to take it out for picnics.

Recipe for Candied Lemon Slices : http://www.marthastewart.com/346961/candied-lemon-slices

and also for peels : http://www.marthastewart.com/349668/candied-meyer-lemon-peel

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Posted by on December 7, 2012 in Uncategorized

 

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Dear Pastry: Beignets

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Beignets are doughnuts; dessert from the south and fried in a deep fryer and covered with powder sugar. These southern doughnuts are  crispy and sweet on outside and soft and chewy on the inside that in my opinion they are better than the original donuts you buy at stores. 

Beignets (pronounced Ben YAY with the accent on the second syllable) is French for “fried dough”. In the U.S. it is a pastry made from deep-fried dough, much like a doughnut, and sprinkled with confectioner’s sugar, or frosting  Beignets are also popular as an appetizer, with fillings such as maple or fruit preserves.

They are a popular donut at Mardi Gras in New Orleans. (source from http://kitchenproject.com/history/MardiGras/Beignet/index.htm) 

And we made this for our multicultural food class and everyone enjoyed and we couldn’t stop ourselves form eating and soon we ran out 🙂 At first I thought it would be really bad but turned out it’s lot better and delicious than I though it would be and the Beignets went really well with coffee and tea. It just made my day and I tried to make it at home but I couldn’t find any yeast..ugh.. But hope to make them someday and eat it with my families and friends. 

Recipe:  http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html (I think foodnetwork has really good recipes so I mostly use it from them). 

 
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Posted by on December 7, 2012 in Uncategorized

 

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Dear Pastry: Italian Anise cookie with icing

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In cooking class at my school, we had an International cookie day and my group was choosing and searching and just trying to find the right piece of a recipe. And finally in the end we ended up with Italian Anise cookie. But I don’t think any of us knew what “Anise” was so we just decided to make it. So today, we had a cookie lab and each group was making their country’s cookie and ours was Italy. And when we were getting ready for the cookie and gathering all the ingredients; we learned that it licorice flavor and we all did not like it. Not knowing what it was stupid. We should have searched what it was and if we liked it or not..But none of us did. Except for some people who really didn’t care. When we were finished we had different kinds of cookies shared among our classmates and most them were good some were not good but it was a fun experience to learn and eat other countries’ cookies. I learned that today that I should find out what some of the things that I don’t know before actually doing it. And it was a new experience and something new to try. If I have liked anise I say it’s a good snack to have and the cookie doesn’t turn brown and the inside is like soft bread and cake-like so it’s really good to have with tea or a coffee and milk. In my opinion, it might be a good Christmas cookie to eat with your families and friends. Since it’s almost December and Christmas will be here anytime soon:)

http://www.food.com/recipe/italian-anise-cookies-with-icing-and-sprinkles-214498

(Recipe to Italian Anise Cookie with Icing)

 
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Posted by on November 30, 2012 in Uncategorized

 

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Dear Pastry: Custard Pudding

Few weeks before the month of November started, I was searching for my next recipe to try and I managed to find flan “french custard pudding”. And I wanted to know more about it so I found history on this pastry. And I found that no one knows where pudding actually came from and the British claim pudding as part of their culinary heritage. Also custard is originally developed by the Romans and they cooked binding properties of eggs. Another is that custard was not unique to Europe. Today many of people around the world enjoy eating and making flan or so called custard pudding or egg custard.

When I made my flan I followed the recipe from the youtube video which is at the end of the video and it turned out really well and what is important during cooking is “time”. And if you don’t watch your time then it’s going to be either burnt or to soggy and it will taste like your drinking egg milk.. So always watch time and I think this is a good snack or something that would go well with coffee or milk. When I made this and had my families try it, they also loved and it too and so will you.

To know more about food history go to http://www.foodtimeline.org/foodpuddings.html

http://www.youtube.com/watch?v=N6JZx86OyXM&feature=related (recipe at the end of the video)

 
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Posted by on November 22, 2012 in Uncategorized

 

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Dear Pastry: French Macaron

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French Macaroon (“Les Macarons”)

Last week when I was searching for my next pastry recipe to make, I came along with French Macaroon. It was something new and I never heard of anything like this. So I researched where and how it came along and I found that it actually originated from Italy but it was brought to France and the French court was all over and soon the world. (If you want to read more; the link:  http://www.mentalfloss.com/blogs/archives/99450 ).

These Macaroons are supposedly really difficult and hard to make since they burn very easily and crack and that they must be consumed right away. They could have any flavors or colors and in France there’s a Ketchup flavor Macaroons. (Wonder what that would taste like…) You can have varieties of colors by adding food colorings. And the filling between the two macaroons, you can have anything like fruits, icings, jam, buttercreams…etc.

Macaroons can go well with teas, milk or coffee. And it would be nice to eat with families and friends or for kids after school would be a great snack to have.  It’s too good to eat it all alone so invite some friends and families along to enjoy this pastry.

Recipe for French Macaroons: http://blog.jordanwinery.com/2011/12/holiday-cookie-recipe-ideas-and-tips-french-macaroons/

 
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Posted by on November 1, 2012 in Uncategorized

 

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Dear Pastry: Rainy to Sunny

Ever since yesterday it has been so gloomy and rainy and I though everyone at my school looked so tired..And me too… Since it was so gloomy outside I wanted something sweet to lift the clouds away and fill it up with sunny and happy mood. So I got a Hershey kisses chocolate and it was great~

The chocolate melted in my mouth and I could taste the chocolate covered white chocolate with swirls was slowly lifting the cloud away from me and bringing back the sun. But I guess one kisses didn’t seem to work;  by the time I was in a good mood, I had 10 kisses…(don’t do that..it’s a bad choice) And I started to get worn out(?) I was hyper-ish from eating so much chocolate but it was wearing off pretty fast than I though it would. And when I got home, I got out milk and chocolate syrup and mixed those two and heated them up. It warmed up my body and the sweetness of the mixture of milk and chocolate is always a “sweet” combination.

Oh and if you want to add a little more sweetness to it, just put in those fluffy marshmallows or whip cream><

 
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Posted by on September 26, 2012 in Uncategorized

 

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Dear Pastry: Autumn has come

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It has been few days since autumn has started and yet it feels like yesterday was summer and being lazy and goofing around. The month of fall; September is passing and soon October will come. And in pastry, the autumn sweets are to come and to be filled with smiles and laughter.

And I just thought of the perfect dessert for the autumn days. The first time I tried apple crisp it was still hot coming right out of the oven. Once I scooped it out, the steam rose up to my face and I could smell autumn from it and as it went inside my mouth, I still remember the taste of warm cinnamon and sugar covered apple around my tongue. I could feel the autumn wind and smell the autumn leaves too. Also it was crispy on the top later from oatmeal and the dough baked together; it was such a good combination.

P.S- Don’t forget whip cream or scoop of ice cream on top^^ Oh~ one more you can top it with caramel sauce ( personally never tried but it sounds great).

Link to Apple Crisp Recipe:

http://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238?nicam1=paid_search&nichn1=Google&nipkw1=apple%20crisp%20recipe&niseg1=TDCore_BC&nicreatID1=nonbranded&mkwid=sBPUIFbbu&pcrid=6460308536&gclid=CJ2N9qnF0rICFQs3nAod0kEA0Q

 
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Posted by on September 26, 2012 in Uncategorized

 

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