So, Chinese NewYear is around the corner. Share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to print (Opens in new window)Like this
Some presents this year included a cozy Hudson's Bay throw and a beautiful, orange dutch oven pot which I used to make this turkey and wild rice casserole with leftover turkey and cranberry sauce
Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Roll up warm cake and towel together, jelly-roll style, starting from a short side
Not that I didn't do much, just that probably this winter break was truly underestimated and the force by which it went by, all fast and furious made my visions of a truly dramatic newyear update, complete with magnificent pictures fly out the window
The heat is on for baking cookies and cakes for The Chinese NewYear Celebration. Baking during this time of the year for us here in Colorado is so welcome as the oven heat warms up the kitchen and the aroma from the baking perfumes the whole house (all windows and doors are closed so tightly to prevent the effect of Polar Vortex)
box Mochiko sweet rice flour). It literally translates into "sticky cake" or "yearcake" and is thought to bring good luck to your family during the newyear
New York-Style Crumb CakeFor the Crumb Topping. But with the nearest bakery of quality (and when I say quality I'm not talking Bread Co/Panera or Starbucks, both of whom I do patronize and enjoy, and both have good muffins and such, I'm talking the bakers-in-the-back making crumb cakes, tarts, and danish kind of bakery, the scent of which wafts through the shop greeting you at the door when you walk in, kind of bakery
Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese NewYear Workshop - Good Fortune, conducted by Chef Eric Low
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