Pretty pumpkin patch cakes

Happy Halloween! In celebration of this candy laden holiday, I've ventured into the unknown and made something, for the first time ever, with pumpkin. Yes, I lived 10 years in the US but have never eaten, much less made, a pumpkin pie or anything like that. So, in the spirit of crossing yet another item off my culinary to-do list, I decided to bake little pumpkin patch cakes.

Truth be told, the choice of what to make was made much much easier by the acquisition of a beautiful baking pan by Nordicware in the shape of little pumpkin halves. I bought this at Williams-Sonoma, a store which I absolutely adore. I lament everyday the fact that I did not take more advantage of it when I was living in the US but if I ever move back to America, it will be because of this store. No kidding. In fact, whenever I travel to the States now, I always return with a suitcase full of things that I have picked up from Wiliams-Sonoma. This pan was one of those things that I lugged back to London at the risk of overweight baggage and all.

Since the pan bakes up the pumpkins in halves, one can choose to assemble the cakes into whole pumpkins with a layer of frosting in between (as shown above) or simply serve them as is as little tea cakes of sorts. As the assembled pumpkin turns out to be fairly large, I decided to assemble half of them and leave the rest as is. For those who don't have a special pumpkin shaped pan, don't let that deter you. I used some of the excess batter in a regular muffin pan and it turned out really well. The frosting can then be used to frost the muffin, like a cupcake.

I was pressed for time while making these but I think the pumpkins would do well with some icing decorations such as little leaves or tendrils. Despite the plainer look though, the cake was absolutely delish. A little big to hand out to trick-or-treaters, perhaps, but they'd definitely work well at a Halloween or Thanksgiving party.

Pumpkin Patch Cakes
From Williams-Sonoma

530g all-purpose flour
2 3/4 tsp baking powder
3/4 tsp baking soda
2 1/4 tsp salt
5 tsp ground cinnamon
2 tsp ground ginger
1 3/4 tsp freshly grarted nutmeg
1 tsp ground allspice
1/4 tsp ground cloves
220g unsalted butter
375g firmly packed light brown sugar
410g granulated sugar
4 eggs
250ml milk
395g pumpkin puree

For the frosting:
250g cream cheese
125g unsalted butter
125g confectioners' sugar, sifted
1/2 tsp vanilla extract
Food colouring as desired

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350F. Generously grease and flour the wells of the pumpkin patch (or muffin) pan; tap out excess flour.

To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the brown and granulated sugars and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with te flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin puree and beat until incorporated. Remove the bowl from the mixer.

Divide half of the batter between the wells of the prepared pan and spread evenly. Bake until a toothpick inserted near the center of a cake half comes out clean, 18 to 22 minutes. Transfer the pan to a wire rack and let the cake halves cool upright in the pan for 15 minutes.

Gently tap the pan on a work surface to loosen the cakes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely before decorating. Wash and thoroughly dry the pan, grease and flour the wells and repeat with the remaining batter.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, 2 to 3 minutes. Add the butter and beat until combined, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat until fluffy, 2 to 3 minutes. Stir in food coloring as desired.

To assemble the cakes, using a bread knife, cut off any portion of each cake that rose above the rim of the pan. Place a cake half, flat side up, on a cake stand or plate and spread the frosting on top. Place its matching cake half, flat side down, on top. Repeat with the remaining cakes. Refrigerate for 30 minutes, then decorate as desired.

For unassembled cake halves, decorate the exterior of each half as desired.

Makes 24 cake halves or 12 assembled cakes

Steaming hot

As the weather turns colder here in London, I find myself often craving a bowl of hot soup. So this weekend, I decided to make a simple noodle soup for dinner. The dish I chose was a variation on laksa, which is a popular spicy noodle soup from Peranakan culture.

I find traditional laksa to be somewhat heavy as it is usually made with coconut milk. The version I chose to make, courtesy of Bill Granger, is much lighter given that it substitutes the majority of the coconut milk with chicken stock instead. While I added chicken and eggplant to my laksa, feel free to mix it up and use things like shrimp or bok choy instead.

Light Laksa
Adapted from this book

1 tsp peanut oil
1 tbsp red curry paste
4 cups chicken stock
150 ml coconut milk
2 kaffir lime leaves, plus thinly sliced leaves to garnish
3 cm piece of fresh ginger, peeled and sliced
500g boneless chicken breasts
soft brown sugar and lime juice, to taste
150g rice noodles, soaked in hot water and drained
1 medium eggplant

Cut the eggplant into thin (5mm) slices and place under a grill for 7-8 minutes. Take out to cool.

Heat the peanut oil in a large saucepan over medium heat. Add the curry paste and cook, stirring, for 1-2 minutes, or until fragrant. Add the stock, coconut milk, kaffir lime leaves and ginger.

Increase the heat to high and bring to the boil. Then reduce the heat to very low, add the chicken, cover the pan and poach the chicken gently for 7 minutes, or until just cooked through. Remove the chicken and set aside to cool slightly, then shred.

Season the soup with the brown sugar and lime juice, to taste. Divide the rice noodles, shredded chicken, eggplant and bean sprouts among four large bowls. Pour in the hot soup and garnish with thinly sliced kaffir lime leaves.
Makes 4 servings

Another month, another challenge done

Its been a month since I first wrote about the Daring Bakers, the online baking group that I've become a member end, and since its the month end, it means that its time to unveil the challenge for October. The host for this month's challenge is Mary and she's chosen a Bostini Cream Pie to be the recipe for the month.

Now prior to reading about this month's challenge, I had absolutely no idea what a Bostini Cream Pie is. Thanks to the Daring Bakers, not only do I know what it is and how it is made, but I also know what it tastes like and its good. Seriously good.

Bostini Cream Pie is probably one of those desserts which I would never have ordered on my own accord in a restaurant (just because my tendency is usually to head for something that is pure chocolate) so I'm thankful that this challenge forced me to try it out because I got the opportunity to discover something new.

Now for those of you still wondering what I'm talking about, Bostini Cream Pie was created by Donna Scala and Kurtis L. Baguley of Bistro Don Giovanni and selected as the San Francisco Chronicle's best recipe of 1996. It was created to be a take on the famous Boston Cream pie and is really more of a cake than a pie. It is composed of an orange chiffon cake sitting on top of a rich vanilla custard and covered with a warm gooey chocolate glaze. Sounds good, eh? Trust me, it is!

If you're looking for something to serve at your next dinner party, look no further. This will definitely wow your guests but be forewarned, it is incredibly rich. The recipe uses a grand total of 14 eggs so maybe you should just skip right to dessert.


Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)

INGREDIENTS:

Custard (Pastry Cream) 3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean (or 1 tsp pure vanilla extract)
1/2 cup + 1 tablespoon sugar

Chiffon Cake 1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze 8 ounces semi or bittersweet chocolate
8 ounces unsalted butter

INSTRUCTIONS

To prepare the custard (pastry cream): Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes: Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:
Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:
Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

Makes 8 generous servings

Death by chocolate

Death by chocolate is an oft used phrase and for me, a chocoholic through and through, it conjures up images of the most sinful, decadent, chocolicious dessert imaginable. Every chocoholic probably has his/her own definition of what that dessert might be but for me, I'd have to say its the simple brownie - nothing fancy.

Just like people are split into two camps on chocolate chip cookies - those who prefer them chewy vs those who prefer then crispy - brownie lovers are also similarly divided. Those who like them fudgy vs those who like them more cakey. And don't even get me started on the topic of nuts.

I have just 2 requirements for my brownies. One, they absolutely must be fudgy. In fact, the gooier the inside the better. Two, they should contain as must chocolate as possible. There are probably many recipes that will satisfy those criteria but few probably contain as much chocolate as the Three-Chocolate Brownies from Emily Luchetti of Stars fame. These brownies contain no fewer than 5 different types of chocolate: unsweetened, cocoa powder, bittersweet, milk and white! So if you need a chocolate fix, look no further. Chocolate sauce anyone?

Triple Chocolate Brownies
From Classic Stars Desserts

Butter for the pan
4 oz unsweetened chocolate, finely chopped
4 oz unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 oz white chocolate, chopped into 1/4-inch pieces
2 oz bittersweet chocolate, chopped into 1/4-inch pieces
2 oz milk chocolate, chopped into 1/4-inch pieces
3/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup walnuts, toasted (optional)

Preheat the oven to 325F. Butter a 9-inch square baking pan.

Melt the unsweetened chocolate in a double boiler until just melted but not hot.

Put the butter an sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs two at a time, mixing well after each addition. Add the melted chocolate and the vanilla and mix until incorporated. Reduce the speed to low; add the white, bittersweet, and milk chocolate pieces and mix to distribute evenly. Mix in the flour, cocoa powder, salt, and walnuts (if using). Spread the batter into the prepared pan.

Bake until a skewer inserted into the center comes out with a moist crumb, about 30 minutes. Let cool to room temperature. Cut into 16 squares, each about 2 1/4 inches square.

Makes 16 brownies

Another trusted Chinese cookbook

My last post centered around one of my favourite Chinese food cookbooks and I thought I'd share with you yet another. This one is not so much one cookbook but a set of 3 and they are titled Xi Yan I, II and III. Xi Yan, which translates into banquet dinner, is actually a private kitchen which originated in Hong Kong in 2000. Unlike a regular restuarant, Xi Yan dictates many rules for its diners including what time they should eat (there is only 1 seating time per night), how many people should eat (a minimum table size of 6) and what they should eat (there is no menu per se - the chef serves whatever he feels like). Despite this, due to the quality and innovativeness of the food, Xi Yan has enjoyed immense popularity with waiting lists in Hong Kong as long as 6 months.

The food at Xi Yan is based in Chinese cuisine but is also influenced by the different cuisines of East and South-East Asia. It is this creative genius, I believe, that has been at the heart of Xi Yan's ascent in the culinary world. Since its humble origins back in 2000, Xi Yan now also has a branch in Singapore and has plans to open in Shanghai, Taipei and Tokyo. I've had the good fortune to dine at the Singapore branch and I must say that I was blown away. From simple dishes such as Momotaro tomatoes in a wasabi sesame sauce to more unusual dishes such as Shisamo (pregnant fish) in chili oil, the freshness and quality of the ingredients always shone through.

Xi Yan is the brainchild of Jacky Yu who spent 19 years working in advertising before deciding to make a radical change in career. This gives me some hope that maybe its not too late for me to consider a switch in career afterall!

Dumplings before cooking

Sichuan Dumplings in Chili Oil
From Xi Yan

20 pieces wanton wrap
300g pork shank (minced)
diced spring onion

seasoning 1
1 tsp salt
ground white pepper
cornflour

seasoning 2
3/4 cup ginger and spring onion juice

chili sauce 1 (makes 8 servings)
8 tbsps dark soy sauce
2 1/2 tbsp Zhenjiang black vinegar
4 tbsp cold boiled water
2 tbsp sugar

chili sauce 2
1/3 tsp finely chopped garlic
1/2 tbsp sesame oil
chili oil
diced spring onion
ground Sichuan peppercorn

Mixed minced pork with seasoning 1. Add seasoning 2 and keep stirring until the mixture is sticky. This is the filling for the dumplings.

Wrap some filling in each piece of wanton wrap.

Pour 1 1/2 tbsp of chili sauce 1 in a bowl. Add chili sauce 2 and mix well.

Bring water to the boil. Put in dumplings and cook until they float. Remove from heat and drain. Transfer to the bowl with chili sauce and sprinkle diced spring onion on top. Toss the dumplings in chili sauce and serve.

NB: To make ginger and spring onion juice, put 1 cup of water, 1 small piece of thinly sliced ginger and 3 sprigs of spring onion (shredded) in a big bowl. Squeeze with hands to extract the juice. Discard ginger and spring onion and reserve the juice.