Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!
This recipe is my simplified adaptation of German Lebkuchen recipes to local ingredients. It is based on many versions that were shared online by German home bakers — thank you!
This recipe is part of DIM SUM Steamed and Fried Dumplings cooking class.
First, there was a picture in Dim Sum cookbook (by Janice Wong, Photography © Kevin Koh, Lighedpixels). Actually, I bought the book because of that picture, and the recipe with crunchy lace was the first one I tried in my kitchen. It didn’t work. Many times. Online search showed nothing in English with proven and attractive results exists either. I’ve got all kinds of starches in MT Asian Supermarket, rolled my sleeves, and started experimenting — spent a lot of time and wasted a lot of ingredients mastering this recipe!
Japanese soufflé cheesecake is also known as “cotton” cheesecake. It is extremely popular in Asian countries for its texture — fluffy and velvety creamy at the same time. I fell in love with it with the first bite. It’s a treat for a true cheesecake aficionados. Japanese cheesecake is not overly sweet, so having more than one slice at a time is difficult to resist. Enjoy it plain, or decorate it with whipped cream and fresh berries.
It became a tradition in our family to bake these buns for the 4th of July burgers. They are very attractive and entertaining to bite. This recipe is based on Dutch crackle bread.
Esterházy torta is a Hungarian cake named after Prince Paul III Anton Esterházy de Galántha, a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the Austro-Hungarian Monarchy. This variation features hazelnuts and decorated with cocoa nibs instead of traditional sliced almonds.