Baking for the Holiday

These are the brownie bites just came out of oven, cooling off on the window sill. They eventually traveled all the way to Europe and Japan.

Our family Christmas tradition didn't include the exchanging of gifts to each other. It was just us kids getting small presents. One year, I swear, my sister and I were convinced it was from Santa! Our parents were very good at sneaking the presents without being spotted by us. There wasn't much space in our apartment, so we made the hand painted Christmas tree on the cardboard for a festive decoration. And we always requested the same menu: roast chicken, corn chowder (don't ask...we just loved it!) and mashed potato (one year we made it into a tower, complete with parsley trees, just as in "Close Encounters of the Third Kind"). Even after we moved to the stateside, this didn't change much. We did, however, decorated the real tree.

So coming from that humble tradition, I wanted to bake something. I chose the brownie bites and chocolate chip-pecan cookies because they are perhaps the most sturdy. I even baked the cookies in half size to ensure minimum breakage. Put them together with candy canes and Ghirardelli "Peppermint Bark" squares (my favorite mint&chocolate confection) in a tin, and voila!

I'd say, the shipping cost was the Christmas gift itself... But seeing the picture of my niece grinning made my heart really warm.

Until next year I am giving my trusty oven the well-deserved time off. But I'm already thinking of the next occasion (hmmm, Valentines Day?) and ever improving my repertoire.

Wishing all of you the safe and prosperous 2009.

Ku Cake

Chocolate Lover's Dream

A friend of mine asked me to bake under one condition: "I Need Chocolate! Chocolate everything!" So I made this sampler to fulfill that desire. What's inside the snug box is my signature chocolate chip-pecan cookies mingling with Kahlua brownies and a small chocolate cake with ganache. It was later reported that everything was devoured in matter of minutes.

I wished I had baked this one just for me...

Ku Cake

Ginger and Spice

Thanksgiving Day = Pumpkin Pie. What's, then, Christmas = to? I think that'd be the Gingerbread. See, this flavor, rich dark molasses spiked with ginger and other spices, was not what I grew up tasting. Then I became very fond of Lebkuchen that are quite ubiquitous during Christmas time in Germany. I was instantly hooked to the sweet moist cake with serious peppery punch.

So I was on the lookout for a good recipe for the gingerbread. And I think I just found one. As usual, the samples were offered to unsuspecting friends and co-workers as to be my guinea pig; which they are happy to oblige (thank you!) I always bake the first one according to the recipe, just to see how it'd turned out. I was a little concerned the recipe called for too much spices (cinnamon, clove, ginger and black pepper!) but the majority commented: "More ginger!" So I'm modifying the original recipe and now making it into my own. The wonderful aroma of spices remained in my kitchen all day long. Ooo, I can't wait to bake this cake again!

Ku Cake

Hurry, hurry!

Even before the official arrival of autumn, the weather has turned decisively cooler in New York. I am feeling sorry for the cherry tomatoes in my yard; it's too cold for them to change into the beautiful red, yellow and every hues in between. Come on, tomatoes! You can do it; I'm rooting for ya!

Ku Cake

Getting to Know You...

In the beginning: when I started shopping at the Greenmarket, I encountered more than few strange fruits and vegetables. The rhubarb is one of such vegetables. Sure I've heard the phrase Rhubarb Pie, but didn't know what a rhubarb looks like - I was probably picturing something similar to a stone fruit - until I saw these ruby red stalks in the market.

Each year I tend to pick one produce that I want to get to know. That means buying a lot and eating it in different ways. The rhubarb was my 'Produce of the Year' in 2001. I made the Rhubarb Pie. I made the Rhubarb Jam. And I found a recipe of Rhubarb Cake that entertained my colleagues in more than few occasion. I cooked it as a sauce for pork or chicken, thinking, if cranberry sauce is a staple in the turkey dinner, then the rhubarb sauce can go with the meat, too. I dropped the jam on chèvre. I drizzled rhubarb dressing on arugula.

Rhubarb can be tricky. Its flavor - very sour - is not for everyone's taste. Also its tartness is different from a citrus; I taste it earthier. Well, this year I made the Rhubarb & Strawberry Jam. This tastes great smeared on my vanilla cupcake. Mmm.

Ku Cake

Emerald Green Gems

Looking back, this little gem was the sign of the warm weather to come when I was young. Growing up in Japanese suburbia umpty years ago, neither green asparagus nor ramps were the familiar faces. I'm sure we've eaten other locally grown vegetables, such as spring onions, snow peas or young spinach. But somehow, what I remember is the green peas on our dinner table signaled the definite transition - from barren winter colors to the burst of beautiful emerald green.

We used to beg our mother for the "mame gohan", simple rice dish cooked with green peas. I can still feel the soft rice mingling with slightly mushy peas, and taste the sweetness and just a hint of salt.

So I had to make this dish, only I am using short grain brown rice (I don't stock white rice any more). Apply the rice : water ratio (1 : 1.5), added two pinches of salt, and the peas, all in the pan. (Oh, did I tell I don't have a rice cooker?) Cover and cook in high heat until boiling, and reduce to barely simmering for 30 minutes. Don't touch that lid!

These peas are great for freezing. Last year I froze about 5 cups of them, and they were precious to add some color in my winter meals.

Ku Cake

Sweet and Tangy

So I experimented on the small tarts. I wanted to be prepared for all the wonderful berries and fruit that will fill the Greenmarket throughout the summer. Well, first I baked with the pie dough recipe I was using for the larger size pie. Each individual tart is carefully blind baked, and then baked again with the fruit filling. The apple tarts came out nicely. But the fruit tarts were little too soggy; they crumbled when I tried to unmold. Oh that's not good... Although they tasted perfectly delicious 'crumbled', I had to find another recipe that holds better.

Then I remembered the baking class I took at the ICE (Institute of Culinary Education) years ago. Their pie dough recipe calls for an egg, and therefore more stable. This should withstand the juicy fruit filling. And the result? It was...success!

I really like this little treat. Now I'm already dreaming of strawberries, blueberries, sour cherries, peaches, nectarines, plums, oh, my! Bring it on!

Ku Cake

Hurray for the Greens!

The first sign of spring is the arrival of ramps. And asparagus closely following. This year in the Union Square Greenmarket, they are both out at the same time! It's the "double your pleasure" literally.

You cannot go wrong with these beautiful vegetables. I have been, so far, pan sautèing them together in olive oil with just salt and pepper, until almost crispy. In the same pan I also cook chicken or fish, so that all the flavors mingle. After plating them, I deglaze the pan quickly with balsamic vinegar, sprinkle fresh thyme and sauce over them. A quick, simple, easy and oh so delicious meal I am enjoying almost every evening.

When I find the bigger bulb of the ramp, I make pickles. There's no such a thing as 'too much ramps' in my life.

Ku Cake

I Got Made.

I am trembling with excitement! I made the first sale to a store in my neighborhood.

One day a flyer showed up in my mailbox, so I decided to check it out. It was on Sunday afternoon. The store is more like a homey grocery store, selling gourmet sandwiches, bread, array of cold drinks, chips, snacks & other necessary munchy items.

I saw croissants, few variety of muffins in the glass showcase and cookies on the counter. Not a huge selection. So I gathered my courage and introduced myself: "Hi, I'm a baker, would you like me to bake something for you?" The guy tending the shop said "Sure! I'll talk to the owner." And added they're in the middle of putting more tables & chairs in the back. I gave my e-mail address and went home...elated. Next day I talked to the owner. I promised a few samples by the end of the week.

Now, what to bake? Big question. I called my dear friends for some ideas - apple pie? But a whole cake or pie is not suitable. I thought the 'portability' was the key, because the shop is not really set up for plates & silverware. How about cookies? Well, the guy also told me that the owner's girlfriend bakes the cookies - so that's out of question. Then I looked back what was everyone's favorite during the holiday season. Finally I picked four items: Chocolate Cake, Apple-Cranberry Cake, Brownies and mini Pecan tarts.

I started the weekly delivery 4 weeks ago. It's not money; it's great for my spirit.

Oh, and my friend Max promptly drew me this 'Baker' seal of approval. (Look very closely; you can read his signature on the bottom.)

Ku Cake

The First Day of Spring

Tomorrow is the first day of spring. The wind is cold, and I cannot put away the winter jacket quite yet. But the sign of spring is everywhere! Thanks to the Daylight Saving Time, the sun shines definitely longer, for one. The buds of the mini-narcissus in my yard are getting bigger, its shade turning from green to white. They will be blooming soon. Closely followed by hyacinth and tulip. The Greenmarket is adding bright colors every time I pass by as more nursery keepers showing off their early blossoms.

The apple pie was the hands down favorite during the winter. But for the spring, I am baking Apple-Cranberry Coffee Cake. Apple is available almost year-round in the Greenmarket, so this cake stays in my repertoire any season of the year. However, this very moist, slightly tangy from dried cranberries cake just feels right for the arrival of spring.

Until rhubarb's in season, that is.

Happy Spring!

Ku Cake