Make some Fruitcake Easily

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It will feel like Christmas any day of the year when you bake this festive fruitcake and smell its wonderful aroma. 

Fruitcakes keep for several months, even years, when properly wrapped and stored in the refrigerator or freezer. To keep them moist, brush with brandy once in a while (cherry brandy works particularly well).

Ingredients for two 8" x 3 1/2" x 3" loaf pans:

• 1 cup butter, softened
• 1 1/4 cups sugar
• 2 whole eggs
• 5 egg yolks
• 3 tablespoons molasses
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon each dry nutmeg, cinnamon, mace, allspice
• 1 teaspoon vanilla
• 1/3 cup rum
• 1/3 cup brandy
• 1 1/4 cups raisins
• 1 1/4 cups glazed fruits
• 1 1/4 cups assorted nuts (walnuts, cashews, and almonds), halved
• Candied cherries, red and green
• Whole walnuts, almonds, hazelnuts, cashews

Procedure:

1. Preheat oven to 275 degrees Fahrenheit. In a large mixing bowl, cream butter at medium speed.
2. Gradually add sugar while continuing to cream until light and fluffy.
3. Add whole eggs and yolks one at a time, beating well after each addition.
4. Pour in molasses.
5. In a separate container, combine the dry ingredients (flour, baking powder, nutmeg, cinnamon, mace and allspice). Alternately add flour mixture and the vanilla, rum, and brandy into the creamed butter.
6. Add raisins, glazed fruits, and assorted nuts.
7. Mix on low speed until all ingredients are combined, around 3 minutes.
• Dredge these first in a little flour to keep them from sinking in the batter during baking.
8. Grease two 8" x 3 1/2" x 3" loaf pans. Line bottoms and all sides of loaf pans with waxed paper or brown paper. Grease again and line with another layer of paper.
9. Spoon mixture into the loaf pans. Decorate top with candied cherries and whole nuts.
10. Place loaf pans in a bigger pan. Pour water around the loaf pans to make a water bath (bain-marie). Bake in preheated oven for about 1 hour and 30 minutes.

• Cool fruitcakes completely in pans. Remove from the pans and peel off waxed paper. Brush fruitcakes with brandy for added moisture and flavor. Wrap each loaf in aluminum foil. Store in refrigerator or freezer until ready to serve or for gift giving.

Almond Jelly Recipe

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Almond Jelly is a light, refreshing dessert favorite in Chinese restaurants. It was traditionally made with ground almond powder. This popular version uses sweetened milk and gelatin, with a dash of almond essence. The mango and the lychees add a fresh fruity flavor.

Ingredients:

• 2 cups milk
• 1/4 cup sugar
• 1/4 cup water
• 3 tablespoons unflavored gelatin
• 1 teaspoon almond essence
• 1 fresh mango, cubed
• 1 cup canned lychees

For Syrup:

• 1 cup sugar
• 1 1/2 cups water

Procedure:

1.  In a heavy saucepan combine milk and sugar. Place saucepan over medium heat and bring mixture to a low boil, stirring until sugar has dissolved. Let cool.
2. In a small saucepan combine water and gelatin. Let mixture stand for 5 minutes until the texture becomes spongy. Place the pan over low heat, shaking it occasionally just until gelatin has melted.
3. Stir in milk mixture into the gelatin. Add the almonds essence.
4. Pour the mixture into a rectangular or square cake pan. Allow to cool before refrigerating. The almond jelly will set in 3 to 4 hours.
5. Slice almond jelly into cubes and place in a bowl. Combine with cubed mangoes and lychees. Pour in syrup before serving. You may use the canned fruit syrup or the prepared syrup. Add crushed ice if desired.

Make the syrup:In a saucepan, mix sugar and water and set over low fire until sugar dissolves. Do not stir to prevent crystallization. Set aside to cool. Chill before adding to the almond jelly mix.

Mango Tart and Tomato Bread Soup for Dessert

Image by rachelcooksthai

Sweet mango wedges blend with a creamy filling in this delightful chilled dessert.

Let's prepare the ingredients for the cream cheese crust:

• 1 8-oz bar cream cheese
• 1 cup butter, preferably cold
• 2 cups flour plus additional for dusting
• 1/2 cup flour for kneading
• 1 egg yolk mixed with 1 tablespoon cold water

Now for the cream filling:

• 2 cups milk
• 6 tablespoons flour
• 1/2 cup sugar
• 4 eggs, slightly beaten
• 1/2 teaspoon vanilla

For the topping:

• 4 ripe mangoes
• 1/4 cup mango jam

Let's proceed on making the crust:

1. In an electric mixer, beat cream cheese and butter until slightly softened.
2. Add the 2 cups flour all at once. Lightly dust a work surface with flour. Turn dough into the work surface and knead slightly. Add more flour of dough is too soft.
3. Form dough into a ball and chill for about 30 minutes.
4. Preheat oven to 400 degrees Fahrenheit. Roll out dough to 1/8-inch thickness, large enough to fit in a 9-inch tart pan. Ease dough into tart pan to form the crust.
5. Prick the crust with a fork, to prevent shrinkage. Brush with the egg yolk and water mixture.
6. Bake 20 to 25 minutes or until light brown. Let cool.

Now let's make the cream filling:

1. In a small saucepan heat milk just until small bubbles form around the edges.
2. In a heatproof bowl, mix flour, sugar and eggs until smooth.
3. Pour in milk in a thin stream while whisking vigorously.
4. Pour everything back into the saucepan and cook over low heat slowly until very thick, about 20 minutes. Stir in vanilla.
5. Pour mixture into cooled crust.

Make the topping:

1. Peel mangoes and slice the flesh from the seeds in wedges.
2. If desired brush top with mango jam to form a glaze.
3. Chill a few hours before serving

Tomato Bread Soup

Image by kahakaikitchen

The extra virgin olive oil gives this dish a rich, robust taste. Serve with warm French bread, this makes an excellent light meal or first course on a cold, rainy day. This recipe was inspired by an episode in Biba's Italian Kitchen, which used to be aired by the Discovery Channel in Manila.

Ingredients:

• 1/2 cup olive oil (preferably extra virgin), plus additional for serving
• 1 large onion, minced
• 4 large cans (about 16 oz. each) whole plum tomatoes, undrained, cut into large pieces
• 5 cups chicken broth OR: 2 bouillon chicken cubes dissolved in 5 cups water
• 10 slices crusty bread, cut into chunks
• 1 teaspoon salt
• 2 teaspoons sugar
• Pinch Italian seasoning
• 2 cups fresh basil leaves torn into pieces OR 1 teaspoon dried basil

Procedure:

1. In a large stockpot, heat olive oil and saute onion.
2. Add tomatoes and their juices and saute for few seconds, pressing tomatoes with wooden spoon.
3. Pour in chicken broth and simmer for about 5 minutes.
4. Stir in bread chunks and blend well with  the rest of the mixture. Season with salt, sugar, Italian seasoning and the dried basil if using. Let simmer 10 to 15 minutes.
5. If using fresh basil leaves, add the leaves at this point. Heat through for about 30 seconds.
6. Spoon into individual serving bowls. Pour a dollop of extra virgin olive oil into each soup bowl for added flavor. Serve with warm bread such as focaccia or baguette.

Enjoy your day with this very delicious and very easy recipe.

Chappati for Dessert

 

Chappati is a flat, round bread made of wheat flour and water. Of Indian origin, it is soft and bland, which makes it the perfect accompaniment to the rich flavors of Indian cuisine.

Rosh Butani, an Indian who has lived in the Philippines all her life, advises using your hands, rather than a wooden spoon, when mixing the flour. Just make sure you don't wear any rings or jewelry, she says. Here, she demonstrates the step-by-step procedure for making this famous bread.

Equipment:

• Measuring spoons
• Measuring cups
• Rolling board
• Non-stick griddle
• Rolling pin
• Mixing bowl

Ingredients:

• 6 heaping tablespoons wheat flour, plus additional to offset excess wetness and for rolling dough
• 3/4 to 1 cup water
• 2 tablespoons cooking oil, divided

 Procedure:

1. Put wheat flour in a mixing bowl. One tablespoon makes one chappati.
2. Make a well at the center of the flour and pour in water, about 3/4 cup initially. Mix the flour and water with your hands.
3. You need to make the flour and water combine but take care not to put too much water as it will make your dough too sticky. Just add flour to offset excess wetness.
4. Add about one tablespoon of the oil to the dough. This will make your dough smooth and soft, no longer sticky. Just add a little water if your dough turns out hard. Let the dough rest for 10 minutes.
5. Take a small amounts of the dough and roll each into balls. (The balls should be the size of a golf ball). Roll each dough ball on a plate of flour.
6. Put the dough ball on the rolling board, flatten it a bit with your fingers, then roll the rolling pin over it once.
7. Dip your forefinger into the remaining oil and spread oil on the surface of the flattened dough.
8. Pinch the central portion of the dough from both sides to form a ribbon.
9. Fold one portion of the "ribbon" over the other. Heat griddle pan to medium.
10. Dab the folded dough with flour on both sides.
11. Place the dough on the rolling board again and roll it with light strokes into a flat circle with a diameter of about five inches.
12. The rolled dough should not be too thin that it will break when lifted, nor too thick that it will not cook well.
13. Transfer the rolled dough onto the heated griddle. (The griddle should not be steaming hot though). Let one side heat through for about 15 seconds, then turn over dough.
14. You will notice the dough puffing out air. (That is a good sign that the chappati is cooking well). Cook each side until yellowish with occasional brownish spots. Lift from griddle and let cool slightly before serving.

Make Some Cheese Puffs

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You can serve these puffs plain or with butter and marmalade. Filled with a sweet custard, whipped cream or ice cream, they make a delightful dessert. Or they can take on the role of appetizers or canapes- with a savory filling such as chicken, tuna, ham or turkey a la king.

Ingredients:

• 1/4 cup butter (1/2 stick)
• 3/4 cup water
• Pinch of salt
• 3/4 cup all-purpose flour
• 3 medium size eggs
• 3/4 cup grated Cheddar cheese

For egg wash, combine:

• 2 tablespoons melted butter
• 1 egg yolk, lightly beaten

Procedure:

1. In a large saucepan, combine butter, water and salt. Cook over high heat until water comes to a rolling boil. Lower the heat and add flour all at once.
2. Stir mixture with a wooden spoon until a smooth, thick paste is formed, with no visible lumps.
3. Remove from heat. Add eggs one at a time, stirring vigorously after each addition. Mix well until dough is no longer slippery.
4. Stir in cheese, mixing well to evenly distribute it in the dough. Refrigerate for 20 minutes or until dough can hold its shape when scooped. Meanwhile, preheat oven 400 degrees Fahrenheit.
5. With a small scoop, drop mounds of the dough about 2 inches apart on a buttered baking sheet.
6. Brush tops with the egg wash. Bake in preheated oven for 30 to 35 minutes or until puffs are golden brown. Remove from oven. Loosen puffs from sheet while still warm. Place on wire rack to cool. Serve warm as is or with desired filling. Makes about 24 small puffs.

Simple Scalloped Potatoes

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Dress up your potatoes for festive occasions by baking them with a white sauce and topping them with a mixture of bread crumbs and cheese. This makes a great side dish to roasts and fried chicken.

Ingredients
For potatoes:

• 1 kilo potatoes, peeled and sliced 1/4-inch thick
• 1 teaspoon chopped garlic
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 cups fresh milk

For the white sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• Milk (from boiled potatoes)
• Chicken stock or water

 For the topping:

• 1 cup bread crumbs
• 1 cup grated Parmesan cheese
• Paprika
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper

Procedure
Let's prepare the potatoes:

1. Boil potatoes with garlic, salt, pepper and milk.
2. Stir occasionally to prevent potatoes from sticking to the bottom of the pan. Cook until potatoes are tender but still firm.
3. Drain potatoes, reserving the milk. Set aside.

Now let's make the white sauce:

1. In a small pan, over low heat, melt butter. Blend in flour and add the reserved milk and equal measurement of chicken stock or water.
2. Bring to a boil, lower heat and simmer until sauce is creamy and thick (not syrupy).
3. Preheat oven to 350 degrees Fahrenheit. Arrange the cooked potatoes in a baking dish. Pour white sauce over potatoes.

Make the topping:

1. Combine bread crumbs and Parmesan cheese and sprinkle over the potatoes.
2. Top with paprika and diced red and green bell peppers. Bake until top is brown. Serve warm.

No-Flour Chocolate Cake or Crispy Chicharon for Dessert

Image by chocolateandcarrots

Although it seems strange, it is possible to bake a chocolate cake without using flour. However, this cake does not rise so don't be surprised if it appears low. Those people who have tried it say they love the rich, creamy texture.

Ingredients:

• 8 squares (8 ounces) semi sweet chocolate, chopped
• 1 cup white sugar
• 2 cups chopped almonds
• 6 eggs, separated
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar

To decorate:

• Powdered sugar
• Whipped cream
• Chocolate curls

 Procedure:

1. Grease a 9-inch diameter springform pan. Set aside. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor or blender, combine chocolate, sugar and almonds. Process or run through blender until ingredients are finely chopped and texture appears grainy.
3. In the large bowl of an electric mixer, beat egg yolks and vanilla until thick. Fold in chocolate mixture and blend well. Set aside.
4. In another large bowl, beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form (peaks should hold up when beater is lifted from the bowl). Do not overbeat. Gradually fold egg whites into chocolate mixture, making sure to blend well.
5. Pour into springform pan and bake in preheated oven for 35 to 40 minutes or until top feels firm when pressed lightly. Let cool on cake rack.
6. When cool, run knife around sides of pan to loosen cake. Release pan sides and transfer cake to serving platter.
7. Decorate with sifted powdered sugar, whipped cream and chocolate curls. 

Crispy Chicharon

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Make sure to have a vinegar dip ready when you serve this crackling snack. Ice cold soda or beer is the perfect drink to go with chicharon. This is also great while you are watching movies in your home.

Ingredients:

• 1 kilo pork skin with 1/2 inch thick fat
• 2 tablespoons salt
• 3 cups water
• 2 cups lard or cooking oil
• Tap water for sprinkling

Procedure:

1. Season both sides of the pork with salt.
2. In a kettle, heat water and allow to boil. Lower heat and add pork. Let water simmer until pork becomes tender, about 1 hour. Remove pork from water and drain. Discard water. Preheat oven to 250 degrees Fahrenheit. Cut the pork skin into uniform rectangular pieces, 1" by 4". Arrange the pieces on a baking tray.
3. Bake the pork skin in preheated oven for four hours. Remove tray from oven. Strain the collected oil and set aside. Repeat baking and straining of oil for another day or two until pork skin is very dry. (In the summer, dry the pork directly under the sun for several days until pork is very dry.)
4. Dried pork skin will be reduced in size and will curl.
5. Submerge the pork in collected oil for two days.
6. In a frying pan heat lard or oil and deep-fry the pork skin over medium heat. Sprinkle tap water on the pork pieces as these are frying to make them form blisters and become crisp. Remember that some of the oil will splatter so protect yourself by half-covering the pan while you sprinkle the water.
7. Fry until the pork pieces curl and become light brown. Remove from pan and drain. Serve with a dip of vinegar, garlic and chili.

Delicious Sotanghon Guisado

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A Filipino feast does not seem complete without an offering of this mungbean noodle dish. A sprinkling of golden garlic is a necessary touch. This recipe comes from Ances and Techie Unson, the mother-daughter team behind Albergus Restaurant.

Ingredients:

• 1/2 kilo sotanghon (vermicelli)
• 1/4 cup wood ears, soaked in water
• 1/3 cup cooking oil
• 1 tablespoon minced garlic
• 1/4 cup chopped onion
• 1/4 kilo ham, sliced into thin 2-inch strips
• 1/4 kilo cooked chicken, deboned and flaked
• 1/2 cup soy sauce
• 1 teaspoon pepper
• 2 teaspoons vetsin (optional)
• 2-3 cups chicken stock or broth
• 1/2 kilo cabbage, sliced into thin strips
• 1/4 kilo carrots, sliced into thin strips
• 1/4 kilo celery, sliced thin diagonally
• 1/4 kilo turnips, sliced into strips

For Garnish:

• 2 tablespoons fried garlic

Procedure:

1. Wash sotanghon and wood ears separately. Soak in separate bowls with enough water to cover for about 30 minutes.
2. When soaked sotanghon is slightly softened, cut into 6 to 8 inch lengths with sharp kitchen scissors. Put back in water and continue soaking to prevent sotanghon from drying.
3. Drain sotanghon. Squeeze water out of wood ears then slice thinly. Set aside.
4. In a skillet heat oil and saute minced garlic and onion. Add ham, flaked chicken and wood ears. Season with soy sauce, pepper and vetsin (if using). Stir thoroughly.
5. Set aside some of the sauteed mixture for topping.
6. In same pan, add soaked sotanghon and 2 cups of the chicken broth. Let boil and simmer until sotanghon is tender-cooked. If noodles are still too tough and dry, add more broth to cook noodles thoroughly, until soft and translucent. (The amount of broth you need will vary, depending on the brand of sotanghon you use. Imported sotanghon needs more liquid to soften during cooking).
7. When noodles are almost cooked, add cabbage, carrots, celery and turnips. Stir thoroughly to prevent noodles from sticking to the pan, until vegetables are tender crisp. Set aside some of the vegetables for topping. Correct seasoning if necessary.
8. Arrange on a platter and toss with reserved meat and vegetables. Garnish with fried garlic.

How to make Ube-Pandan Layered Cake

Image by flickr

This cake combines the two much-loved flavors of ube and pandan. It takes practice to perfect the wonderful swirling effects of green and violet, but it is possible to be done.