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Dessert Before Dinner

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And Sundry

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Book Reviews

Fortune Cookie Chronicles - Jennifer 8 Lee
How Italian Food Conquered the World - John F Miriani
Infinite Jest - David Foster Wallace (and a cupcake recipe to go with it)

Medium Raw - Anthony Bourdain
Salt a World History - Mark Kurlansky

Food and Beverage Reviews

Magic Hat HiPA and Heavy Seas Loose Cannon IPA
Walkerswood Jamaican Jerk Seasoning

Restaurant Reviews

Bayou Bakery - Arlington VA

Georgetown Cupcakes - Washington DC

Heidelberg Pastry Shop - Arlington VA

Kiraku - Berkeley CA

Phuoc Lac - Falls Church VA

Snap and Baked & Wired - Washington DC

Sugar Plum Vegan and Temple Coffee - Sacramento CA

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Popular Posts

Matcha Cupcakes with Red Bean Filling and Kinako Frosting

"It's manju, but in cupcake form" That was the only way I could describe these cupcakes and my inspiration to my coworkers, who greedily ate all of them. For those who don't know, manju is a Japanese dessert that is usually filled with sweet red bean paste. It can be baked or steamed, and it can come in flavors like green tea or kinako. I took my favorite elements of these classic treats from my childhood to make an updated cake that might appeal to the larger population. The cupcakes are wonderfully light with a fantastic aftertaste of sweet green tea. Kinako frosting has a taste similar to peanut butter, but even more awesome. It's an irreplaceable flavor. The frosting isn't terrible sweet and is fluffy. This recipe does not make a lot of frosting, as the red bean adds a lot of sweetness to the cake and is unnecessary. If you want a cupcake with quite a bit of frosting, multiply the recipe by 1.5. They dubbed these cupcakes "Hapa-fabul

Pomme de Terre MaCaire - The best way to eat potatoes

A couple weeks back, I discovered my new favorite way to eat potatoes. It combines all the best aspects of a baked potato, but it looks much nicer for a fancy dinner party. It's also a great dinner side dish because it can be made up to a day ahead of time. I hate making potatoes because they always take so long from start to finish. Why make potatoes (which take an hour) when rice takes half an hour and couscous takes 5 minutes? These potatoes have a creamy aspect but don't have the mushy texture of mashed potatoes. They're savory and very flavorful, while still having a crunchy exterior. I love them, and they go perfectly with steak or pork chops. Pomme de Terre MaCaire (serves 4) Ingredients 4 large russet potatoes equal parts sour cream and shredded cheddar cheese (should be about 1 large tablespoon of sour cream) scallions 3 strips crispy bacon, crumbled salt and pepper to taste Directions Bake potatoes until done (about 1 hour) Let potatoes cool and

Greek Yogurt Souffle

While scouring Pinterest the other day, I found this amazing recipe for Greek yogurt souffle courtesy of Jules Food . I made it for dessert a couple nights ago and it was super easy and delicious. It was light as air when it was fresh out of the oven and super delicious. Even after it fell, it tasted just like delicious, super light cheesecake. Best of all, this recipe supposedly has 7 grams of protein and only 80 calories per serving. I will make this again and again. I didn't even feel bad about having a leftover for breakfast the next morning Greek Yogurt Souffle Ingredients 1 cup plain greek yogurt 3 large egg yolks 3 egg whites 3 Tbsp AP flour pinch of salt 1 tsp vanilla extract ¼ cup sugar pinch cream of tarter Directions Preheat oven to 375 Butter 6 6oz ramekins and coat the insides with sugar. Shake out and set on a baking sheet Mix together yogurt, egg yolks, flour, salt and vanilla In a separate bowl, beat egg w

Cucumber, Mint, Lime Sorbet

This might sounds like a weird combination, but it's a perfect summer sorbet. It's subtle, complex and holds all the flavors of spring in one bite. It is a perfect palate cleanser and it cuts the most heavy, greasiest foods. Best of all, this drink makes an amazing cocktail. Put a scoop of this in a tall glass with some Pimms, gin, soda water and slices of fresh cucumber. Either that, or serve with rum and soda water for a great, new take on a mojito. If you're still missing a refreshing dessert for your spring table, give this one a shot. I swear you won't be disappointed. Cucumber, Mint, Lime Sorbet Ingredients 1 1/2 cup water 1 1/2 cup sugar 1 oz mint leaves (about 1 cup) 18 oz cucumber, skins and seeds removed 1/3 cup fresh lime juice Directions Bring the water and sugar to a boil until sugar is dissolved. Remove from heat, add mint leaves and let steep for half an hour, moving from time to time to middle the mint. Let cool completely before add

Rye Hot Dog Buns

Sometimes, I love a good hot dog, but the hot dog buns always leave much to be desired. I finally made my own hot dog buns and they weren't difficult at all. They were somewhat sweet with a not too strong rye and caraway flavor. They were soft and toasted perfectly. This is a hot dog that will go great with strong mustard and kraut. Do not sully this dog with ketchup. The cool thing about hot dog buns is making them with the slit down the middle. How do you get them to stay attached? I didn't initially understand how to make these buns, but I've attached a diagram that should explain how to make these. Try them for your next BBQ. I guarantee you won't want to go back to regular hot dog buns. This post has been submitted to Yeastspotting Rye Hot Dog Buns Ingredients ¾ cup rye flour ¾ cup milk ½ cup onion, diced 3 tbsp honey 2 Tbsp butter 1 Tbsp yeast 3 cups AP flour ¾ cup water 1 Tbsp caraway 2 tsp salt 1 egg white 2 Tbsp water Directions Pu

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