A Swedish no-bake confection made with oatmeal, cocoa, sugar, vanilla, butter, and a bit of cold coffee. The ingredients were mixed together, formed into balls, rolled in Swedish pearl sugar, and then chilled before they were served.
Fresh cherries were first pitted then cooked in a pot along with sugar, water, tapioca, and lemon juice. The filling was poured into an unbaked sour cream pie shell, covered with a lattice top, and baked. After removing from the oven a sugar glaze was applied to the center and the edges of the crust.
Beverage: The Tea Table’s ‘Crime of Passion' green tea made into an unsweetened iced tea with pitted cherries stirred in and a single whole cherry served on top.
Small pieces of crushed graham crackers were baked into this rich, fudgy, chocolate brownie that has a top layer of chewy marshmallows and graham cracker crumbs. White marshmallow bits were sprinkled on top after the brownies were allowed to chill.
Originating from the United States of America this dark, airy, moist, and sinfully sweet chocolate layer cake has a devilishly decadent rich chocolate frosting in-between the layers and covering the entire cake.
(Ghirardelli® unsweetened cocoa powder was used for the cake and Ghirardelli® semi-sweet chocolate chips were used to make the chocolate frosting.)
On the left side of the plate is a single homemade crumpet that’s been toasted and served with a pat of whipped butter. Next to the crumpet is a pair of homemade cream scones that have been split and spread with strawberry jam and a dollop of ‘mock clotted cream’.
[The combination of hot tea and warm scones served along with clotted cream and jam (traditionally strawberry) is known as cream tea and originated from England. The method of how the cream tea is prepared and presented depends on the region.]
Beverage: Upton Tea’s ‘No.1 Tippy Orthodox GFOP Darjeeling' tea sweetened with sugar and a splash of milk.
冰皮月餅 【黑芝麻和白芝麻】 / Bing pi yue bing (hei zhima he bai zhima)
Snow Skin Mooncake (black sesame seeds and white sesame seeds)
a.k.a. Ice Skin Mooncake, Snowy Mooncake
A homemade, no-bake, snow skin mooncake filled with sesame seed paste and a coconut white chocolate truffle in the center.
To form the base of the truffle the ganache was chilled for a few hours, gently rolled in shredded coconut, then dipped in Ghirardelli’s eggnog flavored white chocolate. The gooey ganache itself is made from Ghirardelli white chocolate, coconut milk, vanilla extract, and coconut oil.
Beverage: China Cha Dao’s ‘2011 Douji - Hong Da Dou' raw pu-erh. Unsweetened.
Pannkakor (med florsocker och lingonsylt eller hjortronsylt)
Pancakes (with powdered sugar and lingonberry jam or cloudberry jam)
Thin pancakes that were loosely rolled-up, dusted with powdered sugar, and topped with fruit preserves. The first pair of pancakes pictured were topped with lingonberry jam and the second pair were topped with cloudberry jam.
Beverage: Lindqvist of Sweden’s ‘Cloudberry Tea' sweetened with sugar. A splash of milk was added to the tea in the second photo.
Cooked short grain rice boiled in almond milk and honey until thick. Garnished with a single almond.
Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; þen take gode Mylke of Almaundys & do þer-to, & seþe & stere wyl; & do þer-to Sugre an hony, & serue forth.
Take a portion of Rice, & pick it clean, & boil it well, & let it cool; then take good Milk of Almonds & do there-to, & boil & stir it well; & do there-to Sugar and honey, & serve it forth.
[Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.]
Vietnamese shrimp and pork spring rolls with peanut sauce
Fresh spring rolls, summer rolls, salad rolls, rice paper rolls, nem cuốn, bánh tráng cuốn.
Rolls of rice paper filled with green leaf lettuce, bean sprouts, cilantro, mint leaves, cooked rice vermicelli, cucumber slices, cooked and thinly sliced pork loin, cooked shrimps, and chives. Served with a homemade peanut dipping sauce topped with crushed peanuts and finely sliced bird’s eye chilies.
Corned beef brisket (traditionally beef brisket or beef shank is used to make this beef noodle soup, but I chose to use corned beef brisket) was cleaned, braised, seasoned, and then cooked in a slow cooker overnight making the meat tender to the point of falling apart. Ingredients such as rice wine, soy sauce, sliced ginger, crushed garlic cloves, star anise, black peppercorn, and chili paste were added to the broth and further cooked. The liquid was then strained and bok choy was added in.
For the noodles; all-purpose flour, rice flour, baking powder, a dash of salt, and water were combined and kneaded into a dough, then sliced into long strips directly into a pot of salted boiling water.
This lightly spicy bowl of soup was served with the homemade knife shaved noodles, slices of the corned beef brisket, and topped with freshly chopped scallions and cilantro.
Beverage: 天仁茗茶/TenRen’s Tea ‘Osmanthus Green Tea’. Unsweetened.