Szechuan eggplant with pork and hot bean sauce

My friend Chantal and I were feeling pretty relaxed and rejuvenated after our acupuncture sessions recently.   We left with instructions to refrain from touching our right ears for a couple of hours.   Do you know that your ears alone have dozens of reflex points that address a myriad of ailments including hypertension, nervous disorders and inflammation?   The bursa in my shoulder felt great after being stimulated by a dozen or so tiny needles and we decided on a casual lunch in nearby Chinatown.  

Le Lai Restaurant is situated in the old Dynasty Plaza shopping mall on Bellaire.   One of the original Chinese malls built long before the massive expansion of Chinatown in west Houston, Dynasty Plaza is now in desperate need of a facelift inside and out.   For now, it seems to be holding its own against umpteen spiffy malls nearby, thanks to an old and loyal clientele.

In Le Lai Restaurant, we noticed that were were the only Caucasians present – not an unusual sight considering the size of Houston’s Chinese community.   It is also a great indicator that were about to enjoy an authentic Chinese meal!   A large menu foreign to us both was posted at the counter but our table menus provided us with translations.   Service was terse and brisk and our order of whole fried fish and Szechwan eggplant was delicious.   At $4.50 per lunch plate, our bill came to $9.89 including tax.  To our surprise Chantal’s iced tea, my jasmine tea and two bowls of soup were included for free - quite a bargain!   We were quite satisfied until… 

An Oriental woman walked towards the exit, paused beside our table and smiled at us.  We were somewhat surprised to be acknowledged by this little old lady.   Before she disappeared through the door she gibed sarcastically,  “Cheaper than McDonald’s, eh?” 

Her question took several stunned seconds to digest.   We looked at each other in dismay and sheer disbelief.    We were obviously the result of a common stereotype that all Americans eat at McDonald’s.    We have never taken to fast food since we both grew up in foreign lands and are accomplished cooks.   Much of our friendship revolves around dining on gourmet food and wine, cooking and experimenting in the kitchen.   Heck, our meals and desserts are all made from scratch; my husband and I tend a vegetable garden every year; and for the Chinese lady’s information I make pasta, filo dough for strudel and even her native homeland’s dumplings from scratch!

Stereotypes about the eating habits of groups of people are unfortunate but very prevalent.   We all have them in varying degrees.   Had the old Chinese lady kept hers to herself she would not have shown herself to be ignorant and rude and we would have ended our meal on a more positive note. 

Bad vibes aside, here’s a recipe Chantal shared with me that she learned from Dorothy Huang, a local cooking instructor and author.   It’s important to have all of the ingredients ready before you start to cook as tender Japanese eggplant cooks quickly.   Here it is coated in a rich sweet and spicy brown sauce.

Szechwan Eggplant with pork and hot bean sauce

adapted from Dorothy Huang’s Chinese Cooking

Serves 2

Seasoning sauce:

1 tablespoon sugar

2 teaspoons cornstarch

2 tablespoons chicken stock

2 tablespoons hot bean sauce

1 tablespoon soy sauce

1 tablespoon dry sherry

1 tablespoon cider vinegar

1 teaspoon sesame oil

Mix all of the ingredients listed for the seasoning sauce in a small bowl.  

 

Have all of the following ingredients ready before cooking:

1½ pounds Japanese eggplant (the long, slender kind with thin skins)

3 tablespoons oil

1 teaspoon minced ginger root

2 teaspoons minced garlic

¼ pound lean ground pork

salt, to taste

½ cup chicken broth

2 green onions, chopped

Rinse the eggplant.  If they are small, the peel will be tender and you do not have to peel them; if they are large with a tough skin, peel them first.  Cut eggplant into 1/2 inch chunks.

Heat oil in a wok over high heat.  Add ginger root, garlic and ground pork; stir for 1 minute.

Add eggplant and salt, stirring constantly for 1 minute. Add chicken broth, turn heat to medium, cover and cook for 8 to 10 minutes or more.

Add seasoning sauce and chopped green onions; stir until thickened and serve with steamed rice.

Prijatno!

Tuna Puri wins 2nd place at the Tournament de Tuna!

I travelled the world in my mind with ideas for a winning combination of flavors that would wow the judges during Saturday’s Tournament de Tuna.  I bounced from Portugal to Spain, Northern Africa to Greece, and I finally settled way out east in India! 

Featuring canned Portuguese tuna, Queen of the Coast was introducing its products to the USA.   The Queen herself made a graceful appearance.

It was an intimate affair – six eager contestants butting into each other in the home kitchen as we plated our promising dishes.  From left to right:  Todd Romero, Chantal Duvall, yours truly, Joni Buck, and Holly Erickson watched Jenn Molholt win with her tasty Baked tuna fritter with spicy/tangy tomato relish and avocado.   It was crispy on the outside, perfectly tender on the inside and delicious! 

After much hype on Facebook,  the romantic and adventurous Raphael made his grand appearance, fresh off his seafaring boat.  He was very handsome, charming and gracious, even when Chantal planted a big red kiss!  His accent made my legs buckle…and it looked like he was enjoying my Tuna puri! 

Pani puri is an Indian snack (chaat) found in street food carts.  A foodie friend, Jay recently introduced me to a great vegetarian restaurant in Houston called Shiv Sagar.  Their dosas are excellent and that’s where I spotted the delicate pani puri.   (Thanks Jay for steering me away from making dosas, oy!)    I picked the soft-spoken restaurant owner’s brain for information and ideas for pani puri and eventually bought a package.  They had potential -  small, hollow, crispy fried breads are the vessels for spiced vegetables and sauces.   In order to incorporate the canned tuna, I checked with my Indian connection and knowledgeable friend, Manjula.  

A vegetarian herself, Manjula described the various sauces I should use and assured me that tuna would fit right in.  Her mother’s own garam masala and a fair amount of chopped onions contributed greatly to the richness of the filling.   Willing taste-tester and an excellent cook herself, my neighbor Cheryl stated that the sweetness of the yoghurt sauce balanced the spiciness of the serrano chiles in the green sauce.  The sauces – one sweet, one sour, and one spicy; and a variety of crunchy and leafy garnishes created a complete flavor and textural sensation. 

This was my presentation.  A shot of Mango lassi completed the plate.

Thanks to Karen, Dwight, Joan and Amber at Soundworks for hosting the fun-filled affair and giving us amateur cooks an opportunity to experiment and revel in each other’s company.  Judges Brandy Graesser of Hubbell and Hudson Viking Cooking School, food marketing wiz George Darsey, and Raphael himself made positive comments and I walked off with a fantastic prize – cooking lessons at the Viking Cooking School, perfect for someone who’s always willing to experiment in the kitchen! 

Yours truly, Jenn, Raphael, Holly and the Queen of the Coast

Now to the recipe!  Start with paper-thin Pani Puri (these are made by Satyam Foods & Snacks, Inc.), and thin, crunchy sev, a vermicelli-like snack made with chick pea (gram) flour.

Here’s the filling…simple ingredients deliciously seasoned with garam masala and black mustard seeds. 

To make a hole for the filling, tap the top of one side of each puri with the back of a spoon, and then fill it with the tuna mixture.  Drizzle with Spicy green chutney, Dahi, pomegranate molasses and top with sev, chives, tomato and cilantro.  Pop the entire puri in your mouth for a blast of savory, sweet, sour and spicy heaven!

Tuna Puri   Please note that this recipe looks more complicated than it is!  You can substitute store-bought Spicy Cilantro Chutney and the rest of the components are very simple to assemble.

One bag (7.4 oz) Pani Puri (small, fried and hollow Indian breads, available at all Indian grocers)

Tuna and Chick Pea filling

1 – 2 tablespoons olive oil

1 cup finely diced onion

1 – 2 teaspoons garam masala (a spice mixture available at all Indian grocers)

½ teaspoon black mustard seeds

1 cup diced fresh tomatoes, seeds removed

3 cans (6 oz/170g each) Queen of the Coast Tuna Salad with Chick Peas, or 5 oz canned tuna in oil plus 11 oz cooked chick peas

salt, to taste

In a medium saucepan, heat olive oil. Add onion and sauté for 5 minutes until beginning to soften but not brown. Add garam masala and mustard seeds and cook for 1 minute. Add tomatoes and sauté for 1 more minute. Add canned Tuna Salad with Chick Peas and stir gently until heated through. Season with salt, if necessary.

Spicy Cilantro Chutney ( substitute with store-bought chutney, if you wish)

3 green chiles such as serrano or jalapeno, stemmed and seeded

¾-inch piece peeled fresh ginger

3 tablespoons lemon juice

1 tablespoon oil

¼ cup water

1 teaspoon salt

½ teaspoon sugar or jaggery (palm sugar)

1 tsp cumin seeds, toasted

1 bunch cilantro (about 5 ounces) less about 6 stems- reserve for garnish

Place all ingredients except for the cilantro in a blender. Pulse until combined and finely chopped. Add cilantro and blend until smooth. Season with additional salt if necessary.

Dahi (sweetened yoghurt)

1 cup plain yoghurt

1 tablespoon sugar or jaggery (palm sugar)

½ teaspoon pomegranate molasses

pinch of salt

Whisk yoghurt, sugar, pomegranate and salt to blend. Adjust to taste.

For the garnish:

½ cup sev, a fried vermicelli-like snack made with gram (chick pea) flour (available at all Indian grocers)

pomegranate molasses or sweet tamarind chutney (available at all Indian grocers)

¼ cup finely sliced scallions or chives

½ cup chopped fresh tomato

leaves from about 6 stems cilantro (reserved from Spicy Cilantro Chutney), finely chopped

To assemble Pani Puri

Carefully make a hole on one side of each pani puri. Fill each one about ¾ to the top with warm Tuna and Chick Pea filling. Arrange pani puri on a serving platter. Drizzle with Spicy Cilantro Chutney, Dahi, and garnishes (sev, pomegranate molasses, scallions, tomato and chopped cilantro). Serve with a shot of Mango Lassi to cool the palate!

 

Mango lassi

2 cups plain yoghurt

2 mangoes, peeled and chopped, or 2 cups frozen mango cubes

¼ cup milk

toasted and ground pistachio nuts and a slice of fresh mango for decoration

Blend yoghurt, mangoes and milk in a blender. Pour into glasses and sprinkle with chopped pistachio nuts. Serve cold.

Mango lassi – refreshing and not too sweet!

Click on the link for more pictures of the Tournament de Tuna. 

This post is my entry to the Magic Bullet To Go Giveaway, for which you can find details @ Fun and Food Cafe. You could win a Magic Bullet Food processor!  It’s easy!

Prijatno!

Pork Satay with Peanut sauce and Pepper dip

Indonesian restaurants are a dime a dozen in The Netherlands, but here in sprawling Houston (a city that boasts more ethnic eateries than any other city in the US) it is inconceivable that there are only two (deux, dva, dos, yes only 2) listed.  Compared to Chinese, Vietnamese and Indian restaurants, they are an anomaly.  When visiting my sister and her family during their two stints in Holland, Sama Sebo on Hooftstraat, down the street from the Rijksmuseum in Amsterdam, was our favorite Indonesian restaurant.  With our little boys, we would stop in for an afternoon snack between sight-seeing and the museums and always order the Sateh.  Normally quiet between meals, we had the entire place to ourselves.  They also serve a nice Rijsttafel.

I have longed for the Sama Sebo recipe.  Their Sateh was served accompanied by a dark and spicy peanut sauce (the likes of which I have not had since) and slices of fresh bread.  I believe this recipe comes pretty close to the real deal, but Sama Sebo’s sauce will always be my sentimental favorite!  My nephews were my taste-testers today – one of them the little boy in a stroller in Sama Sebo sixteen years ago!  He is now 6’4” tall and a freshman in college!  Both he and his brother gave this Satay two thumbs up and made me promise to make it again, as well as Jen’s dumplings!

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

The recipe below includes my minor changes.  I chose to use pork tenderloin because I like the leanness factor and I was confident the marinade would inject a lot of flavor into the otherwise bland meat.  I was right and it was tender and moist and very flavorful.  The fish sauce in the marinade is optional but I always include it;  what would an Asian dish be without it?  If you want to see the original recipe, please see Cuppy’s link above.

Pork Satay with Peanut sauce and Pepper dip

Satay marinade

1/2 small onion, chopped
2 garlic cloves, crushed
1 tablespoon ginger root, chopped
2 tablespoons lemon juice
1 tablespoon ‘lite’ soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric

½ teaspoon red pepper flakes

1 teaspoon fish sauce
2 tablespoons vegetable oil (or peanut or olive oil)

1 pound pork tenderloin or loin

If you have a food processor, place all ingredients except the pork and blend until smooth.  Otherwise, chop onion, garlic and ginger as fine as you can and mix with the other ingredients until well blended.
Cut pork tenderloin in half crosswise and then into 1 inch wide by 1/2-inch thick strips (the strips should measure about 4 - 5 inches in length).  Place in a bowl or Ziploc bag and add marinade.  Blend together so that the pork strips are completely covered.  Chill for 2 hours for tenderloin and 4 hours and up to 24 hours for less tender cuts.

To cook:

If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers to try to prevent them from burning.  As you can see from the pictures, my skewers charred, but fortunately they didn’t effect the flavor of the meat.
Gently and slowly slide meat strips onto skewers. Discard leftover marinade.
Broil or grill at 290°C/550° F for 8-10 minutes or until the edges just start to char. Flip and cook another few minutes until cooked through.

Peanut sauce

3/4 cup coconut milk (6 oz or 180 mls)  Next time, I will reduce this amount for a thicker sauce.
4 tablespoons peanut butter (2 oz or 60 mls)
1 tablespoons lemon juice (0.5 oz or 15 mls)
1 tablespoons ‘lite’ soy sauce (0.5 oz or 15 mls)
1 teaspoon brown sugar (5 mls)
1/2 teaspoon ground cumin (2.5 mls)
1/2 teaspoon ground coriander (2.5 mls)
1/2 teaspoon red pepper flakes
1/4 cup chopped peanuts (as a topping)                                                                

Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.  Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well with a whisk until the peanut butter has melted and the mixture is smooth. 

Pepper dip

4 tablespoons ‘lite’ soy sauce (2 oz or 60 mls)
1 tablespoon lemon juice (0.5 oz or 15 mls)
1 teaspoon brown sugar (5 mls)
1/2 teaspoon red pepper flakes
1 finely chopped green onion (scallion)

Mix well. Serve chilled or at room temperature with the Peanut sauce and chopped peanuts.

 

Thanks to Lis and Ivonne for founding our Daring Bakers and Daring Cooks groups and keeping us on track with great ideas. 

Prijatno!

Phở - nomenal, phở sho!

I don’t know about your neck of the woods, but here in northwest Houston, phở restaurants have popped up on every corner and in every retail centre.  Google “pho restaurants in Houston” and you will find a list of no fewer than 380 phở restaurants (and counting…).   With interesting names like  Phở Vang,  Phở-Nag (that would be mine, according to my family!),  Phở Danh,  Phở Bong Seng,  Phở Dung and  Phở Pasteur, it’s a Vietnamese phở-nomenon!  

The basis of phở is a deliciously spiced, clear broth with rice noodles.  A variety of meats, fresh herbs, sprouts and peppers allow the soup to be personalized.   Phở Gà  -  phở with chicken, is a favorite of mine -  you will find the easy recipe below as part of this month’s Daring Cooks’ challenge.   The correct pronunciation of Phở  is “fuh?”  You say the word like it’s a question!!!  Try saying it in a sentence without asking a question!

The second part of the challenge is to make a dessert using wonton wrappers.  You will find my Spicy Chocolate Wonton Pillows in the second half of this post. 

Blog checking:   The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen.  The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

For my phở to be as authentic as possible, I made the stock from scratch.  I followed the instructions on lovely Jaden’s awesome website for homemade chicken stock.   Click on the link to see her tips on how to get a clear and tasty broth. 

Charred onions and ginger (not shown) add depth to the soup

The chicken bones are split to expose the flavorful marrow for maximum flavor

Toasting the spices makes them very fragrant and intense:  star anise, whole coriander seed and whole cloves

Colorful accompaniments

Phở  Gà  - phở with chicken from Jaden’s The Steamy Kitchen Cookbook.

Makes 4 servings

2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or Jaden’s homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce (available in the Asian section of most grocery stores).  Fish sauce is an essential component of Phở.  Soy sauce is not a good substitute.  I added about 1/2 cup extra fish sauce to my phở.

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

 

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice (I used red jalapenos)

Heat a frying pan over medium heat.  Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes.  Immediately spoon out the spices to avoid burning.

In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.  Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.  Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.  Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

Prepare the noodles as per directions on the package.  Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.  Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients. 

The second part of the challenge was to produce a chocolate dessert using wontons.  My creation, using Vietnamese spices in the chocolate filling, is light and flavorful and delicious with coconut ice cream. 

Spicy Chocolate Wonton Pillows
Makes 12 wontons

1 large egg
1 tbsp. water
1 cup heavy cream
1 star anise
2 cloves
1/4 teaspoon red pepper flakes
1/4 cup sugar (optional)
1 cup plus 1/2 cup semi-sweet chocolate chips, divided use (I like Ghirardelli 60% cacao chips)
24 wonton wrappers, defrosted (keep wrappers covered with damp towel) high-heat oil for frying (i.e., vegetable oil, corn oil) confectioners’ sugar (icing sugar) for sprinkling
coconut ice cream

In a small bowl, whisk together the egg and water to make an egg wash.  Set aside.

On medium heat, bring cream to a boil in a small pot.  Remove from heat and add star anise, cloves and red pepper flakes.  Set aside for at least 30 minutes.  Sieve cream into another pot and discard spices.  Add sugar if you want a sweeter filling.  Reheat mixture until hot.  Remove from heat and add 1 cup chocolate chips.  Allow chocolate chips to melt and then stir until mixture is smooth.  Cool completely.   Add 1/2 cup chocolate chips and stir to combine.

Lay a wonton wrapper on a clean, dry surface.   Using a pastry brush, brush egg wash on the edge of all four sides.  Spoon about 1 1/2 tablespoons of chocolate mixture in the middle of the wonton.  Carefully cover with another wrapper and press the edges firmly to adhere, allowing the excess air inside to escape. Make sure the wrapper is sealed completely.  Repeat with the remaining wrappers and chocolate.  Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.

In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.  Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons.  Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.

Remove from the oil and drain on a paper towel.  Dust with confectioner’s sugar and serve with a scoop of coconut ice cream.

 Prijatno!

The Daring Cooks make Chinese dumplings and potstickers

This is the first official challenge for the Daring Cooks and what a way to begin – one of my family’s favorites – Chinese dumplings, or potstickers (also known as Gyoza in Japan).   I have made them in the past using store bought wrappers -  until now!  The dough comes together in seconds and rests for about 15 minutes.  Once you have the chopping for the filling behind you (I won’t lie, it takes some time to chop the veggies), it’s easy to roll, fill and pleat the dough. 

Thanks to the remarkable Jen Yu at use real butter for organizing our challenge and also to the amazing duo, Lis and Ivonne, for founding this ever-growing group of fearless bakers and cooks.

 

I have been a follower of Jen’s blog ever since I read this post at ‘use real butter’.  It was my first encounter with a food blog and it blew me away.   Jen is multi-talented, humorous, insightful, intelligent and always honest.  Her posts and photographs have awed and inspired me and some have even made me cry. 

Of Chinese decent, Jen’s recipes are not limited to specialties of the Far East, but encompass many drool-worthy non-Asian delicacies as well.  Her generosity in sharing her family recipes is well-noted and her instructional photos and detailed commentary make every step look easy.  In a couple of words: Jen rocks!

Now for the dumplings:  The whole point of Jen’s challenge is to make the dumpling wrappers from ‘scratch’ and to roll the dough with a rolling pin by hand.  This way, the wrappers will be uniform and the thickness consistent.  The ‘skin’ should be delicate and not dominate the dumpling.  I found the dough very easy to make – two ingredients in all - and a breeze to roll out. 

I was fortunate to have my dear friend, Chantal, visit from Provence on dumpling making day!  Cooking with Chantal is always a fun-filled affair and I look forward to every opportunity.  Chantal’s expert chopping techniques are evident here:

Chinese Dumplings/Potstickers

Jen’s instructions are here.   

Pork filling:
1 lb (450g) ground pork
4 large Napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

OR

Shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

Combine all filling ingredients in a large mixing bowl and mix thoroughly by hand. Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

We added finely chopped Chinese chives to the pork dumplings.  I happened to have some growing in a pot outside – fancy that Jen?  They are a little different from regular chives in that they have a flat surface similar to grass and have a garlicky aroma.  We added several blades for good measure!

Dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for work surface

Make the dough: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).  It will NOT be a soft bread dough.

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a lightly floured surface, cut the strips into 1/2 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.

My daughter loved the dumplings so much that I had to make another batch the following day.  Instead of the shitake mushrooms, I added a finely chopped red pepper, and water chestnuts instead of the bamboo shoots.  Dynamite!

Dumplings at attention:  it doesn’t take long when there are four hands  – Chantal rolled and I filled and pleated the dough. 

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of Napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Carefully add 1/2 cup hot water and quickly cover tightly with lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve with dipping sauce.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in Ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

Dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste – we added Sriracha hot chili sauce
minced ginger to taste
minced garlic to taste
minced green onion to taste
sugar – just a pinch

For potstickers, the bottoms must be golden!  Yuuummmm!

Prijatno!

TWD Fresh mango (bread) muffins

I was intrigued when I first found out that Fresh Mango Bread was the TWD (Tuesdays with Dorie) recipe for this week. I’ve made many banana, apple, cranberry, blueberry, carrot and even a zucchini bread, but mangos in a loaf never crossed my mind.

When I read the recipe, I suspected that the subtle flavor of one diced mango would not be very prominent in the bread, so I looked for ways to make it more mango-ey. And as my family already knows, in true Dragana fashion, I just had to put my twist to it: the raisins had to go – they’re way too pedestrian! What I found were delicious, sweet and intensely flavored dried mango pieces. To 1/2 cup of chopped dried mango, I added just enough rum to cover them. Later, I added 3 tablespoons of the soaking rum to the batter (I’m never in favor of discarding good liquor!). I reduced both the sugar to 3/4 cup and the ginger to 1 teaspoon – after all, it’s all about the mangoes, right? I came away with 12 moist and tasty individual muffins.

Thanks to Kelly at Baking with the Boys for selecting this recipe. You can find the original recipe on her blog. After the TWD chocolate onslaught in April, this was a refreshing change. Topped with lightly sweetened whipped cream, diced crystallized ginger, freshly grated lime zest and a chunk of dried mango, these muffins are a winner! Just ask Carolina!

Prijatno!

Fresh pear cake

Sometimes my eyes are just too hungry!   And when my eyes are hungry, I buy too much.  I am a lover of all fruit, tutti fruiti!   You name it – there’s not a fig, berry, stone fruit, pome, citrus, tropical, melon, seed-in or seedless piece of fruit that I’ve tried whose flesh and nectar doesn’t excite me!  Be it fresh, stewed, in a tart or pie, creamed, sorbeted, preserved, jammed, compoted, frozen or flambéed – if it’s fruit, count me in! 

So it was with the pears recently.  I found myself with a cornucopia in the fruit bowl, ripe and ready to be eaten.  Juicy and aromatic, but too many for the two of us, they were a perfect excuse for me to kick into baking gear!   

Pears and ginger are in combination with cinnamon and pecans in this cake.  I prefer my ginger fresh and always have a piece in the refrigerator.  I grate it using a handy zester called a microplane.  Peel the ginger and press firmly as you grate to cut the fibers.  This moist cake is easy to make and remains fresh for several days.

Fresh Pear Cake

Adapted from Allrecipes

• 4 cups peeled, cored and diced pears (about 3-4)
• 1 cup granulated sugar, divided use
• 2 –3 teaspoons freshly grated ginger root (or 1 teaspoon ground ginger)
• 2 ¾  cups all-purpose flour
• 1 teaspoon salt
• 1 ½ teaspoons baking soda
• 1 teaspoon cinnamon
• 3 eggs
• 2/3 cup canola oil
• 1 cup pecans, toasted and chopped

Combine the pears, 1/2 cup sugar and ginger in a large bowl and let stand for an hour.  Combine flour, salt, baking soda and cinnamon in another bowl and set aside.

Preheat oven to 325°F.  Spray a 10 inch Bundt pan with non-stick baking spray.

Beat eggs and remaining 1/2 cup sugar in stand mixer (or with a hand mixer) until pale and creamy.  Add oil and blend in slowly.  On low speed, blend in the flour mixture until most of the flour is mixed in.  Scrape down the sides of the bowl with a spatula.  Add the pears and pecans and stir on slow speed until just incorporated into the batter.  Do not overbeat.

Pour batter into Bundt pan.  Bake at 325°F, checking after 50 minutes.  When a skewer comes out clean, remove cake from oven and cool on rack for 10 minutes.  Invert cake on a large plate and slide it back onto the rack to cool completely.  Sprinkle the top with confectioner’s (icing) sugar, using a sieve to distribute it evenly.

Enjoy a slice with a cup of tea, coffee or a glass of cold milk!

Prijatno!

TWD Fresh Ginger and Chocolate Gingerbread ‘volcanoes’ and the John Legend concert.

It’s time for another TWD dessert, but first… John Legend charmed the pants off of me at the Verizon Theatre on Saturday night!  He is a young R&B/Soul artist with an angelic face and a distinctive voice, warm one minute, and raw the next.  Romantic, sexy and very elegant (no excessive Bling!), he is a refreshing contrast to the other new young artists (Kanye West could use a lesson on humility and grace from him).  

Well-spoken and highly communicative, Legend knocked all sense out of a giddy Aggie sophomore sitting next to me and the rest of the well-dressed audience (swagga sistuh!).  Legend’s official site allowed me to link directly to his videos (the coolest for computer challenged moi!)  Listen here:  http://link.brightcove.com/services/link/bcpid1885429856/bclid8711344001/bctid458993325

And here: http://link.brightcove.com/services/link/bcpid1885429856/bclid8711344001/bctid1364233662

This week’s recipe from Dorie Greenspan’s book, Baking, From My Home To Yours, was chosen by Heather of Sherry Trifle.  The recipe was pretty straight forward and gained respect from me from the outset because one of the ingredients is my favorite - buttermilk (think moist, moist, moist).  I omitted the stem ginger and coffee and decided to make individual portions (for easier distribution to the neighbors!).  I finished each with a drizzle of chocolate sauce, a dollop of whipped cream and a chunk of crystallized ginger.  All lined up, they reminded me of erupting volcanoes!  I had the cutest, sweetest and most elegant model of the Pacific Rim of Fire on my kitchen counter!   Thanks Heather!

Prijatno!

Home for the holidays with a Chinese twist!

I just love it when my kids are home from college! They bring back the sounds that I miss so much while they are away: the sound of feet tripping up the stairs; Alex's booming voice; their music dominating the airwaves; the punching bag taking a serious beating, and Emilia's sweet voice asking me for a favor.

It's amazing how they take over the house: the laundry room is always filled to the hilt; the dining room becomes a computer centre and my hairdryer moves to another bathroom. But the best takeover ever, is when they take over the kitchen!

Let me tell you about my son, Alex. He is well on his way to becoming a chemical engineer. He has been an engineer since he was very young - crafting forts, coffeemakers, waterways and everything imaginable out of odd objects around the house. "He comes by it honestly!" Grandmother Harris would say in her Southern drawl. You see, her son, my husband and Alex's daddio, is an engineer himself.

More recently, Alex has taken an interest in cooking and has even brewed his own beer! The other day, he came downstairs in chef's pants, yes, chef's pants (gifted to him by his lovely girlfriend), and expressed a craving for Orange Chicken.

I had developed a healthy version of Orange Chicken in which the chicken is the main ingredient and not the greasy, heavy batter that hides it (which is the standard prefabricated fare served in many Chinese restaurants). My chicken consists of fresh orange rind and juice and chicken breast pieces that have no batter at all. What Alex was interested in was a version with a light batter and a thick, spicy orangey sauce. After a short time on the web we found a recipe that had potential and developed it to our liking.

I happily became his minion as he led the way. We fiddled with the proportions of ginger, garlic, sugar and orange. What resulted is an amazing dish with a serious orange punch. Spicy, less sweet, and tender chicken, with a very light brushing of flour. You won't miss the extra fat or carbs!

Alex's Orange Chicken

Adapted from Allrecipes' Asian Orange Chicken

1/2 cup water

2 tablespoons freshly grated or thinly sliced dried orange rind (we prefer the fresh rind)

1 cup orange juice, preferably freshly squeezed

1/4 cup lemon juice, preferably freshly squeezed

1/3 cup rice wine vinegar (seasoned is ok)

3 tablespoons soy sauce

1/2 cup packed light brown sugar

2 tablespoons finely chopped fresh ginger root

2 tablespoons finely chopped fresh garlic

1/2 teaspoon red pepper flakes

4 boneless, skinless chicken breasts, cut into 1-inch pieces

1 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

vegetable or olive oil, as needed

3 tablespoons cornstarch

2 tablespoons cold water

4 tablespoons chopped green onions

Place 3/4 cup water, orange peel, orange juice, lemon juice, rice vinegar, soy sauce, brown sugar, ginger root, garlic and red pepper flakes in a pot and heat for about 5 minutes until the sugar melts and the mixture is barely warm. Cool for 5 minutes.

Place chicken in a large bowl. Add 1 cup of orange mixture and stir to coat the chicken pieces. Set aside to marinate for at least 20 minutes.

Place flour, salt and pepper in a bowl and combine. Drain the chicken pieces and add the marinating liquid to the rest of the sauce in the pot. Preheat the oven to 300F.

On high heat, heat a small amount (about 1 - 2 tablespoons) of oil to cover the bottom of a wok or saucepan. Take about 12 pieces of chicken and lightly coat them in the flour. Using tongs, quickly saute them until browned, turning once. They should not be completely cooked. Remove from wok or saucepan and place in an ovenproof dish. Continue sauteing the rest of the chicken, adding oil sparingly to the pan. Cover the chicken tightly with foil or a lid and place it in the preheated oven to continue cooking while you make the sauce.

Pour the orange juice mixture in the wok or saucepan and, bring the orange juice mixture to a boil over medium heat. Simmer for about 10 minutes. Stir cornstarch and 2 tablespoons cold water in a small bowl until well blended. Pour into orange mixture and cook until thickened. Add green onions. Remove chicken from the oven and pour the sauce over the chicken. Serve with steamed vegetables and rice.

Prijatno!

Not your traditional French Mother's Yule Log!

It goes without saying that the ultimate Christmas cake is the Buche de Noel, or French Yule Log. Traditionally it is a chocolate rolled cake (jellyroll style), filled with a rich buttercream and decorated with rich chocolate icing. This icing is ridged to resemble the bark of a tree. Leaves, berries and mushrooms (made of meringue) decorate the log. All in all, it is a beautiful and delicious presentation for the end of a holiday meal.

This month's Daring Baker's Challenge is a modern take on the Yule Log. It is a layered construction consisting of six (6) different 'elements'. They are, from top to bottom: Icing, Creme Brulee layer, Mousse, Praline Feuillete (Crisp), Ganache layer and Dacquiose. Our challenge was to include all six elements and have fun,fun,fun with the flavorings, shape and decoration.

Yes, it was fun because I enjoy a challenge every now and again, but this challenge called for major organization. When I first printed all 15 pages or so, I was overwhelmed. Of course, it being the holiday season added to my apprehension. I triple punched the sheets and awarded them their own three-ring binder. I put them away for 3 weeks, with only a casual glance now and then. When I was finally able to sit down and make some decisions about flavors, I felt like a college student studying for finals! Fortunately, a container of crystallized ginger, gingersnaps and a bag of almonds jumped out at me from the pantry and the decision was made: Ginger, Chocolate and Almond Yule Log. Having eliminated many of the flavor options included in the recipe, I felt my task would be a lot simpler to execute!

I baked over a four day span. On the first day I made the Almond Dacquoise and the Ginger Creme Brulee layer. On day two I made the Praline for the Feuillete, the actual Praline Feuillete Crisp, and the Dark Chocolate Ganache. On the third day, I made the Dark Chocolate Mousse and assembled the log with little trouble and froze it. On New Year's Eve, I poured the Dark Chocolate Icing on the log and decorated it with fresh cranberries and holly leaves.

The dessert was very well received by my wine group buddies. The ginger flavoring took front seat and blended very well with the dark chocolate. The texture was smooth and creamy, with a surprise crunch from the Feuillete Crisp. The host couple called on New Year's Day, asking where I had stashed the leftovers! Well, there were none, since it generously served 13 people.

This month's challenge is hosted by Hilda of Saffron & Blueberry (http://saffronandblueberry.blogspot.com/) and Marion of (Il en faut peu pour etre heureux (http://ilenfautpeupour.canalblog.com/). Thanks ladies for organizing this major challenge!

The author of the recipe is Flore of Florilège Gourmand . The recipe can be found on her website: http://plaisirgourmand.perso.cegetel.net/index.html. Bakers: check out her website! It is amazing and full of photographs, technique tips and recipes! It is one of my 'favorites' and will be a valuable source for me.

About the recipe:

The recipe (I should say recipes), as printed, is not for the faint at heart. Bless the French, but they don't write recipes the way we do here in the States. Ingredients are not listed in order of use and some important steps in the method are completely left out. For those of us who have experience baking, it was merely an inconvenience. I have corrected these problems below, so the steps should be a lot easier for anyone to follow.

First, I dug deep into the netherlands of my kitchen cabinets to find my Rehrucken Mold. Yes, it's Rehrucken, with an umlaut over the 'u'. I even had to 'Google it' to find its name! From whence it came to my kitchen I have no recollection, but I've had it for many years and have never used it. It is an Austrian creation typically used to bake a 'Saddle of Venison' Cake' (strange, but true). The mold is also called a Moravian Loaf Pan or simply a Ribbed Cake Pan. I thought it would be perfect to shape this confection. Of course, you can use any large loaf or 9 - 10 inch cake pan. This is what the Rehrucken pan looks like:

Ginger, Chocolate and Almond Yule Log

The recipes below include my comments and changes made to the original recipes.

Almond Dacquoise (Almond Cake)

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper. This can be baked two days ahead and wrapped tightly in plastic wrap to keep fresh.

Ingredients:

1 cup almond meal (2.8 oz, 80g) I first toasted about 1/2 cup of raw almonds, then ground them and measured 1 cup of almond meal.

1/2 cup (50g, 1.75oz) caster (extra fine granulated) sugar

2Tbsp (15g) all-purpose flour

3 large egg whites

4 Tbsp (50g, 1.75oz) granulated sugar

1. Finely mix the almond meal and the caster sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds). Sift the flour into the mix.

2. Beat the eggs whites, gradually adding the granulated sugar until stiff.

3. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.

4. Grease a piece of parchment paper and line your baking pan with it.

5. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm). Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. Let cool and cut to the desired shape.

Ginger Crème Brulée Insert

Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Note: The ginger crème brulée can be flavored differently by simply replacing the ginger with vanilla, cardamom, lavender, etc.

Ingredients:

1/2-cup (115g) heavy cream (35% fat content)

½ cup (115g) whole milk

2 teaspoons ginger juice

2 tablespoons grated fresh ginger

4 medium-sized (72g) egg yolks

0.75 oz (2 Tbsp / 25g) granulated sugar

1/2 teaspoon vanilla essence

1. Heat the milk, cream, and gingers to just boiling. Remove from the stove and let the gingers infuse for about 1 hour.

2. Whisk together the sugar and egg yolks (but do not beat until white).

3. Pour the ginger-infused milk over the sugar/yolk mixture. Mix well. Add vanilla essence.

4. Line your mold with aluminum foil, using a piece that is large enough to cover all sides without any edges at the bottom of the mold. Pour the cream into the mold and bake with a water bath at 210°F (100°C) for about 35 minutes to 1 hour or until firm on the edges and slightly wobbly in the center.

The most respected Tartelette (http://www.tartelette.blogspot.com/) says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things).... BUT I would recommend a water bath for the following reasons:- you will get a much nicer mouth feel when it is done- you will be able to control its baking point and desired consistency much better- it bakes for such a long time that I fear it will get overdone without a water bath. Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.

5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Praline Feuillete (Crisp) Insert

Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp.

The original recipe for the Praline Crisp lists Gavottes. Gavottes are crisp lace-thin crepes. They are not available in the US. I chose not to make them, and substituted ground gingersnaps, in keeping with my flavor.
I also made my own Almond Praline, based on the recipe in the July 2008 challenge. Here it is:

2/3 cup sugar

1 cup raw almonds, lightly toasted

1. Line a baking sheet with parchment. Butter parchment.

2. Put the sugar in a small, heavy pan. Heat on low flame for about 10 minutes until the sugar starts to melt around the edges. Do not stir. Swirl the pan if necessary to melt the sugar. Stir quickly if the sugar in the middle doesn't melt. Remove from heat when caramel in color and sugar is melted.

3. Quickly add the almonds and stir to coat. Pour onto parchment and spread into a single layer of almonds. Cool completely.

4. When praline is cold, break it up and place it in a processor. Process until it's a fine powder.

Ingredients for the Praline Feuillete:

3.5 oz (100g) semi-sweet chocolate

1 2/3 Tbsp (25g) butter

2 Tbsp (1 oz / 30g) praline powder

2.1oz (60g) gingersnaps, ground in processor

1. Melt the chocolate and butter in a double boiler.

2. Add the praline and the ground gingersnaps. Mix quickly to thoroughly coat with the chocolate.

3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Dark Chocolate Ganache Insert

Equipment: pan, whisk. Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. You can also cover the hardened Creme Brulee Insert with plastic wrap and pour the ganache over it. Re-freeze. You will get the correct shape for the ganache.

Ingredients:

1.75 oz (4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)

5 oz (135g) dark chocolate, finely chopped

3Tbsp + 1/2tsp (45g) unsalted butter softened

3/4 ounces crystallized ginger, finely chopped

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color.

2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

4. Add the softened butter and whip hard and fast. The chocolate should be smooth and shiny.

5. Add ginger and stir.

Foreground: Creme Brulee Insert, Middleground: Feuillette Crisp, Background: Ganache Insert

Dark Chocolate Mousse

Here I encountered a problem with the sugar syrup (see picture below). I also whipped the remaining cream at the end before I added it to the chocolate mixture to create a mousse consistency.

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.

Ingredients:

.5 sheets gelatin or 5g / 2+1/4 tsp powdered gelatin

1.5 oz (3 Tbsp / 40g) granulated sugar

1 ½ tsp (10g) glucose or thick corn syrup

0.5 oz (15g) water

50g egg yolks (about 3 medium)

6.2 oz (175g) semi-sweet chocolate chips

1.5 cups (350g) heavy cream (35% fat content)

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)

2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).

3. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.

The temperature of the sugar syrup rose very quickly after 243F. In fact, it jumped to 268F but I decided to use it regardless. This is what I got: lovely icicles on my whisk and the sides of the bowl. Pretty, but not what the doctor ordered!

4. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.

5. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.

6. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of cream to temper. Add the Pate a Bombe.

7. Whip the rest of the cream and fold gently with a spatula into chocolate mixture.

Dark Chocolate Icing

I doubled the following recipe for the log. This is an amazing icing for cakes because it pours beautifully and freezes well. It also remains shiny and is easy to cut. I'll definately use it for bombes and other frozen cakes.

Equipment: Small bowl, small saucepan. Note: Because the icing jellifies quickly, you should make it at the last minute.

Ingredients:

4g / ½ Tbsp powdered gelatin or 2 sheets gelatin

¼ cup (60g) heavy cream (35 % fat content)

2.1 oz (5 Tbsp / 60g) granulated sugar

¼ cup (50g) water

1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.

2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling, stirring constantly.

3. Add to the chocolate mixture. Mix well.

4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to jell), use immediately.

How To Assemble your French Yule Log:

THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP, AS I DID. You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using. I lined my Rehrucken pan with plastic wrap.

Pipe one third of the Mousse component into the mold.

Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.

Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

Pipe the last third of the Mousse component on top of the Praline Insert.

Freeze for a few hours to set. Take out of the freezer.

Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.

Close with the Dacquoise. Freeze until the next day.

So the order is (from first down in the mold):

1) Dark Chocolate Mousse

2) Crème Brulee Insert

3) Mousse again

4) Praline/Crisp Insert

5) Mousse

6) Ganache Insert

7) Dacquoise

THE NEXT DAY...Unmold the log and set on a wire rack over a shallow pan.

Cover the cake with the icing. Let set. Return to the freezer.

You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc... I decorated my log with fresh cranberries and holly leaves.

Transfer to the refrigerator two to three hours before serving, so the frozen parts have a change to soften a little. Slice log into 1/2 inch thick pieces. Serves about 14.

Prijatno!