Mystery Fruit... Help!

Ok, same story with the mulberries; I was on my way to yoga when I saw these lovely red fruits. I've never seen fresh red gooseberries or red currants before, so I assumed those fruits would most definitely be one of my guesses. I was wrong. The fruits I bought have pits, and it tasted very similar to grapes. In fact, if you have your eyes closed, you would think they were grapes.

Currants.. Gooseberries.. No? What are they?

Inside the Mystery Fruit

 I took the fruits to my H's workplace to ask his colleagues what they were. Yes, my H has very helpful colleagues, but none of them could tell me what they were. The only answer they could give me was wild grapes. So did I buy a bag of wild grapes? I'm not so convinced. I've been also doing some research over the internet as well as books, but no answer. Can anyone tell me what these fruits are?

Update: Thank you to all my readers who were trying to help me figure out this mystery fruit. I got different responses as what this mystery fruit might be (red choke berry, goji berry, jujube, aratilis, dwarf burford holly, etc.), but in the end my Korean friend confirmed that this fruit is simply a Korean type cherry. Mystery solved!

Bisou bisou,

Charlotte

Mum-in-Law's Fruitcake

My H has been yearning for his mum's fruitcake this Christmas. I offered to make him my version of fruitcake, but he wants his mum's. So what else can I do, but ask my mum-in-law for the recipe.

When I got the recipe, I became excited to make it. Why? Mainly because it doesn't use butter; all the fruitcake recipes I encountered in the past so far has a butter cake base. Another reason is her recipe uses tea to soak the dried fruits. A completely different and new fruitcake recipe I was really looking forward to make.

Result: success! My H was so glad to have his mum's fruitcake again. Sometimes with food, regardless of how a dish was made or what kinds of ingredients or techniques were used, it's what you are used to from your childhood that would always do the trick.

The fruitcake was quite addictive I must say. The texture has a bit of a soft bite and is a little chewy. The cake has a distinct taste of nutmeg, and the fruits didn't overpower the flavour of the entire cake. As for using the tea for soaking, well I didn't really taste the tea on the actual cake, but I guess it contributed to the taste of the finished cake. I'm not a fan of fruitcakes at all, in fact I was once anti-fruitcake, but this is one that I can actually enjoy eating. So far, with all the fruitcakes I have tried in my existence, this is probably just the fourth one I liked. I'm really happy to have inherited my mum-in-law's fruitcake recipe.

Speaking of family, I will be spending my holidays in sunny Australia with my family. I'm really excited to see them, and I'm also thrilled to be experiencing Australian and Modern Australian cuisine!

Happy Holidays Everyone!

Bisou bisou,

Charlotte

Almond Biscotti

 

I love sharing what I bake with people. So whenever there is a special occasion like Christmas, I definitely have the urge to make special treats to give away. This year I decided to make almond biscotti (recipe from Joy of Baking). Biscotti, which means twice baked, are classic Italian cookies that are dry and crunchy in texture, perfect to accompany a nice cup of coffee.

I gave these lovely cookies to my H's colleagues, and they were really delighted. There's nothing better than spending the Christmas season through sharing and giving!

Bisou bisou,

Charlotte

Mooncake...Not!

This is a delayed posting because I was on my holiday visiting family and friends in Philippines. I wanted to bake something for my family because I do miss having my family appreciating/criticizing my work! Baking in Korea is different; I only have my H to taste my baking.  At first, I thought of making a fondant cake, but I have hesitations if it would travel well. Should I or shouldn't I go for fondant cake...?

Well, I didn't. Since Mooncake festival was coming up, why not make mooncake?! This is not your ordinary mooncake; it's an apple pie mini mooncake!

Mooncake festival also known as Mid-Autumn festival is celebrated every fifteenth day of the eighth month of the lunar calendar in China, and basically all Chinese community around the globe. It is believed that this time of the year is when the moon shines at its brightess. Legend has it that in the thirteenth century, Chinese used mooncakes as a medium to hide messages to spread the plan of revolt against the Mongolian rulers. There's actually other legends behind the Mooncake festival, but I won't go into it anymore.

molded mooncakes before baking

my cookie stamp mold

Mooncakes are pastries that are as big as a human palm that is filled with sweet dense fillings. Traditional fillings are lotus seed paste with salted yolk on the center, sweet black bean paste, and mixture of pickled melon and nuts. There's also another version of mooncake, which is called snow-skin mooncake. This was created around the 1980's. The snow-skin mooncake has a soft outer cover that is made from glutinous rice. There are now loads of modern versions of mooncakes from durian filled to ice cream filled, basically more choices now to choose from especially in countries like Singapore and Indonesia.

Back to my version, I used pate brisee for my pastry and apple walnut cinnamon for the filling. I don't think the pastry was the right choice though, because it didn't hold the engraving from my cookie stamp. Yes, I used cookie stamp instead of a traditional mooncake mold. I was actually optimistic to find a wooden mooncake mold here in Korea because they have a similar dessert that uses a similar mold. Indeed I found a wooden mooncake mold, but the price made my heart drop! About $90 for a wooden mold! I wasn't prepared to pay that, so I improvised with a $10 cookie stamp instead, and I was lucky to find a stamp that has the Chinese character for lucky engraved on it.  It actually worked really well, for my apple pie mini mooncake project!

filling and molding the mooncakes

I'm really happy how this project turned out. Next Mid-Autumn festival I'll try to use the traditional pastry for a mooncake, and try to hunt down a reasonable priced wooden mold!

Components used for this dessert treat:

• Pate Brisee
• Apple Walnut Cinnamon Filling

Bisou bisou,

Charlotte

Daring Bakers' Challenge - September 2010: Decorated Sugar Cookies

Ay yay yay... Just came home from my holidays; been really busy lately that's why my blog has gone quiet for a couple of weeks, but now I'm back just in time to post my DB challenge.

 Blog-checking lines: The September 2010 Daring Bakers' challenge was hosted by Mandy of "What the Fruitcake?!" Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

  

The theme for the sugar cookies is 'September'; basically whatever September means to you, be it spring, autumn or back to school. For me, this year's September means friendship; my girl-friends and I are in a long distance friendship. We live in different countries (Australia, Canada, Hong Kong, Korea and Philippines) now, so having girls night out or coffee dates are close to none. One of my girls, CT, got married this September, and everyone, including me, made sure we're all complete for the special day... reunion at last!

I was actually thinking of what to bake for the girls as a little something from me. So this challenge was really handy. I gave the girls personalized cookies by piping their initials on the cookies. Piping job is not an easy task at all. I absolutely respect sugar cookie decorators because this job involves a lot of patience, creativity and precision. My first reaction when I saw this challenge was - 'easy'. I was proven completely wrong! I definitely have loads of improvement to do with my piping. Despite the nonidentical pipings, the cookies tasted fabulous. I baked some extra for personal munching!

Bisou bisou,

Charlotte

Rugelach

As I mentioned in one of my previous post, I have quite some supply of cream cheese. Well just two packs actually, but for two people it can stretch to bountiful delights. So far I was able to produce tiramisu, cheesecake, red velvet cupcakes, and hazelnut praline cream cheese ice cream. Now to consume the last remains of the cream cheese, I decided to make rugelach to give to our friends, L&M, as a little something to congratulate them for their new abode.

The word rugelach derives from the Yiddish word rugel, which means royal. Rugelach is a Jewish cookie that is shaped similar to a bite-size croissant. The cookie is made out of a cream cheese cookie dough, and filled with jam, nuts, fruits, poppy seeds, cinnamon, chocolate or raisins.

My rugelach that I filled with chocolate

I learned of this cookie way back when I was a teen. My sister J was the one who shared this delight to me. I was lucky enough that she still got the recipe, so I was able to relive the luscious taste that's been lingering on my taste memory bank for so long. Taste memory bank... umm, is there such thing? Anyway... I seemed to have this impression that the cookie had a distinct cream cheese taste, but I have remembered totally wrong. Guess my taste memory is a little rusty!

A shortbread cookie, that's what rugelach taste similar to. I think that's why my H adored it because he does love his shortbread cookies. Even if I recalled the taste of rugelach wrong, my impression of it hasn't changed. It's definitely a classic treat that anyone would have a hard time resisting to not nibble on.

Bisou bisou,

Charlotte

Sometimes you feel like a nut

Ever wonder how the nuts we all love to munch on look like before harvest, yes??? Check this post out.. such a fabulous work of art from nature! :)

click ----> Sometimes you feel like a nut

Bisou bisou,

Charlotte

Red Velvet Cupcakes

A week ago, my H bought a 6-cup muffin pan for his Yorkshire pudding project. To our dismay, it wouldn't fit into our tiny oven! Our oven is just the size of an oven toaster. We were really disappointed, but my H decided to make a surgical operation on the pan. He sawed off two of the cups, and it was successful! It's not the most polished muffin pan, but it's usable. Here's a snapshot of it.

So to christen our newly operated pan, I decided to do a cupcake version of the classic American red velvet cake. It's a really really good comfort food, and the sweet cream cheese frosting is indeed the icing on the cake. No wonder it's a popular southern cake.

The actual cake of the red velvet cake is a mild chocolate butter cake. It is said that it got it's name from the distinct red hue attributed from the chemical reaction between the acids (distilled vinegar and buttermilk) and the cocoa found in the cake.  The acids heightens the fierceness of the red anthocyanin found in the cocoa, but nowadays it's the addition of red food coloring that gives its vibrance. Some people even use beetroot to add color. 

All in all, my H's engineering work on the muffin pan was well worth it. And the red velvet cupcakes were a nice celebratory treat to baptize the new addition to our growing pan family. 

Bisou bisou,

Charlotte

Kiwi Fruit Tart

Friends were coming over, needed a quick-fix dessert! I didn't want to make simple brownies or cookies; I wanted something easy to make, yet looked like I spent huge effort making. As a result - fruit tart... All I needed was tart shell (I used pate brisee), pastry cream and fruits. Unfortunately, there weren't a lot of fruit options to choose from in the store by our house, so I ended up using kiwi (not that it's a bad thing).

So kiwi fruit tart it was. It looked and tasted fantastic. My H and friends seemed to like it anyway, least that's what I think! :p

Components used for this dessert treat:

• Pate Brisee
• Pastry Cream
• Fresh Kiwis

 Bisou bisou,

Charlotte

Tuile

Tuile, French for tiles, is a very thin crisp cookie. When freshly baked, it's really pliable, allowing pastry makers to bend it like Beckham. Traditionally, tuile is a round shaped cookie that has been placed to rest on a rolling pin as soon as it comes out of the oven, to form the distinct arch or curvy tile appearance.

In our modern day society, tuile has been made into different shapes and forms. The tuile batter can be stenciled out into many shapes like teardrop, spoon, maple leaves, butterfly, etc; very ideal for garnishes. It's a very good accompaniment to ice creams or sorbets because of it's crisp wafer like attributes. It also adds pizzazz to a plain looking dessert. 

Not only is it a good garnish, it's good on it's own for munching. After all, it's a cookie. Tuile is normally just plain in flavour, mainly vanilla; but now there's assortments of flavours from chocolate to rose flavour. Nuts can also be sprinkled atop the cookies before baking; there's definitely loads of room for creativity for this delight.

Components used for this dessert treat:

• Tuile

Bisou bisou,

Charlotte

Cream Cheese Brownies

Brownies, oh brownies! It used to be one of my favourite treats; now it's just on my 'has been' list. I sort of have a love-hate relationship with brownies. I used to sell loads of them during Christmas for three years, but as a result I got sick of eating brownies. Even just the mere scent of a brownie batter made me feel icky... It went so bad that at one point, I actually had to wear face mask while making them.

Don't get me wrong, I still love making and sharing my brownies with people. It gives me great satisfaction when people are enjoying them. My repulse to brownies is not as bad now, I can actually get myself to eat a piece or two! Oh, and no need for face mask when making them. Not only did brownies make my small business a success, it is actually the first dessert I made when I was 12; brownies made me love baking. So brownies will forever be dear to me no matter what!

What's great about brownies is you can play around with different flavour combinations like peanut butter brownies, peppermint brownies, black forest brownies, etc. One of my favourite variation is the cream cheese brownies. Not only does it taste great, it looks exquisite as well. The marble effect on top of the brownies makes the comforting look of brownies into pure sophistication.

Components used for this dessert treat:

• Cream Cheese Topping
• Brownies

Bisou bisou,

Charlotte

Almond Orange Cookies

I've been thinking of what to bake, but I can't get any inspiration! I've been searching on the internet for ideas, and I found a cookie recipe at http://www.marthastewart.com/

I love love citrus flavours as well as nuts on desserts. "So what's not to love about this cookie?", I was pondering. "It's a got to be a perfect combo!":)

The smell that was coming out from the oven was divine! The aroma of orange and almond wafted across our apartment! :)

I was right with my assumption. The cookies were delicious! The recipe suggested to roll each cookie on confectioner's sugar; I just dusted them instead. But personally, I love the taste of the cookie on it's own, no need for the powdered sugar... :)

Components used for this dessert treat:

• Almond Orange Cookies
• Powdered Sugar

Bisou bisou,

Charlotte

Fudgy Treat

It was my husband's birthday a few days ago...

So as to give his colleagues a small treat, we've decided for me to make brownies. :)

This brownies went down a treat! Everyone loved it!

It's really fudgy

and I also glazed a very rich chocolate ganache on top! :)

Birthday = cake.

So of course I also made a very special cake for his day, which I'll post soon.

Probably tomorrow or later tonight :) But I'll give you a sneak preview by ending this post with a picture of the cake :)

More pictures on my next post! ;)

Bisou bisou,

Charlotte

Chocolate Chip Hazelnut Cookies

After three rough baking moments, I'm finally back on track! :D To be honest, I was a bit anxious baking again so I opt for something basic.

Voila!

Chocolate Chip Hazelnut Cookies :)

It's really delicious. I love the combination of chocolate and hazelnuts. This cookie has the perfect texture! Crunchy on the outside, but soft and moist inside.

I love dipping these cookies in a hot cuppa milk-tea or coffee; the hazelnuts infuses its flavour onto the drink. So lovely! :)

P.S. Can someone help me with this blog? All my pictures are loading up vertically :-s

Bisou bisou,

Charlotte

Shortbread Promise

I've been promising my husband for shortbread cookies for ages. So last night I finally baked one! :p

I have over baked it that's why the edges of the cookie is brownish... the taste is good though :)

I'm thinking, more practice for this wannabe :p

Bisou bisou,

Charlotte