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Lunacy We all gotta eat, right? (Food Porn)
- Thread starter dorkus_molorkus
- Start date
bulllee
Well-Known Member
https://www.tastecooking.com/yuzu-k...paign=taste&utm_source=Crown&utm_medium=Email
Yuzu Kosho Was Made for…Fish Tacos?
By: DIANA KUAN
The versatile Japanese condiment made from green chiles and yuzu peel works with soba noodles, but it’s also perfect for grilled corn and Mexican food.
Intense spice is not something we tend to associate with the oftentimes subtle Japanese home cooking, but yuzu kosho breaks all the rules. The fermented citrus, chile, and salt paste hails from Kyushu, the southernmost main island of Japan, where families have been making it for generations.
Kyushu had traded with Thailand and the Dutch East Indies (present-day Indonesia) dating back to the 17th century, around the same time chile peppers arrived in Southeast Asia and Korea from the Americas via Portuguese traders. Chiles became a staple in local cuisine, rare in a country that wasn’t traditionally known for spicy food.
There’s no record of when yuzu kosho was first made, but families had been passing down their own recipes long before the 1950s, when yuzu kosho was first mass-produced. Home cooks would combine chiles with the aromatic and highly coveted yuzu fruit, which looks like a rounder and bumpier lemon and has a flavor that is a cross between a Meyer lemon and a lime. What was once a homemade paste is now widely sold in Japan, used to top off grilled fish and vegetables, stirred into miso soup, served alongside nabemono, and lightly dabbed on sashimi.
In the U.S., you can find jars of this heady condiment in Japanese grocery stores, occasionally in gourmet markets, or online. But at an average price of around $10 for a two- or three-ounce jar, it can be a bit cost-prohibitive, especially if you can’t stop using it on everything you cook and run out within a week. The bigger dilemma for me, however, was that store-bought yuzu kosho pastes weren’t as spicy or aromatic as the house-made yuzu kosho I’d tried in restaurants in Japan. It seemed that the ideal yuzu kosho would have to be homemade.
Yuzu fruit is near impossible to find in the U.S., unless you live in California and can either find it occasionally in farmers markets or Japanese markets, or have a nice yard for growing your own. For the rest of us, there are great workarounds. For the citrus peel, you can grate Meyer lemons and limes, then save the Meyer lemon juices. Or you can reserve the juices for another use and use a bit of bottled yuzu juice, although that is more costly.
In Japan, there are a few different kinds of green chiles used, including Thai spur chiles, which are also relatively easy to find in Southeast Asian markets in the States. They are also known as prik chee fah, Bangkok chiles, or a number of other names, but you might recognize them as the most common long, skinny fresh chiles sold in Asian markets in the U.S. For a mellower paste, you can use green jalapeños instead. If you prefer your paste slightly fruitier, you can make yuzu kosho with red chiles, though the unripe green chiles are more traditional in Japan as red ones are mostly found in summer and early fall.
Ideally you would use a mortar and pestle and a bit of elbow grease to grind together the zest, juice, chiles, and salt, since it’s easy to obliterate the great natural texture of the zest and seeds in a food processor. But if you have a lower setting on your processor that isn’t overly zealous, that could also work. The homemade yuzu kosho will be spiciest right after you make it; if it’s stored in the fridge for two to three days, the heat mellows a tiny bit, and the salted citrus flavors will intensify. You can also try this with red chiles for a slightly fruitier and less sharp yuzu kosho.
Once you have this paste made, go ahead and dab (or slather!) it on all your noodles, steamed or grilled fish and meat, and blistered shishito peppers. The version from a jar is a little thicker, but it can be easily thinned out with water or another liquid. It’s also a great sidekick for gyoza, either as part of a dipping sauce or mixed into the filling. But don’t feel the need to stick to Japanese, or even Asian, dishes. Try a little in shakshuka in lieu of fresh chiles, cayenne, or harissa. Stir some in your next pot of bean chili. Use it in place of your usual hot sauce for buffalo wings. And I would 100 percent encourage you to try yuzu kosho in Mexican food, where the citrus and green chile flavors fit in naturally and can really complement and dress up your favorite dishes.
It is fantastic with elotes or sopa de lima, but my all-time favorite unconventional use for yuzu kosho is with fish tacos. First I’ll mix yuzu kosho with mayonnaise, rice vinegar, and salt, then toss it with shredded cabbage and carrots for a slaw. Then I’ll make the tacos, searing firm white fish with some oil, cumin, and ancho or chipotle powder, and transfer the fish to heated corn tortillas. Throw on the yuzu kosho slaw and some avocados and you have a slightly unorthodox Mexican dish with a fragrant citrusy kick that makes you pause and wonder for a moment before diving in.
Recipe: Homemade Yuzu Kosho
Recipe: Spicy Fish Tacos With Yuzu Kosho Slaw
Yuzu Kosho Was Made for…Fish Tacos?
By: DIANA KUAN
The versatile Japanese condiment made from green chiles and yuzu peel works with soba noodles, but it’s also perfect for grilled corn and Mexican food.
Intense spice is not something we tend to associate with the oftentimes subtle Japanese home cooking, but yuzu kosho breaks all the rules. The fermented citrus, chile, and salt paste hails from Kyushu, the southernmost main island of Japan, where families have been making it for generations.
Kyushu had traded with Thailand and the Dutch East Indies (present-day Indonesia) dating back to the 17th century, around the same time chile peppers arrived in Southeast Asia and Korea from the Americas via Portuguese traders. Chiles became a staple in local cuisine, rare in a country that wasn’t traditionally known for spicy food.
There’s no record of when yuzu kosho was first made, but families had been passing down their own recipes long before the 1950s, when yuzu kosho was first mass-produced. Home cooks would combine chiles with the aromatic and highly coveted yuzu fruit, which looks like a rounder and bumpier lemon and has a flavor that is a cross between a Meyer lemon and a lime. What was once a homemade paste is now widely sold in Japan, used to top off grilled fish and vegetables, stirred into miso soup, served alongside nabemono, and lightly dabbed on sashimi.
In the U.S., you can find jars of this heady condiment in Japanese grocery stores, occasionally in gourmet markets, or online. But at an average price of around $10 for a two- or three-ounce jar, it can be a bit cost-prohibitive, especially if you can’t stop using it on everything you cook and run out within a week. The bigger dilemma for me, however, was that store-bought yuzu kosho pastes weren’t as spicy or aromatic as the house-made yuzu kosho I’d tried in restaurants in Japan. It seemed that the ideal yuzu kosho would have to be homemade.
Yuzu fruit is near impossible to find in the U.S., unless you live in California and can either find it occasionally in farmers markets or Japanese markets, or have a nice yard for growing your own. For the rest of us, there are great workarounds. For the citrus peel, you can grate Meyer lemons and limes, then save the Meyer lemon juices. Or you can reserve the juices for another use and use a bit of bottled yuzu juice, although that is more costly.
In Japan, there are a few different kinds of green chiles used, including Thai spur chiles, which are also relatively easy to find in Southeast Asian markets in the States. They are also known as prik chee fah, Bangkok chiles, or a number of other names, but you might recognize them as the most common long, skinny fresh chiles sold in Asian markets in the U.S. For a mellower paste, you can use green jalapeños instead. If you prefer your paste slightly fruitier, you can make yuzu kosho with red chiles, though the unripe green chiles are more traditional in Japan as red ones are mostly found in summer and early fall.
Ideally you would use a mortar and pestle and a bit of elbow grease to grind together the zest, juice, chiles, and salt, since it’s easy to obliterate the great natural texture of the zest and seeds in a food processor. But if you have a lower setting on your processor that isn’t overly zealous, that could also work. The homemade yuzu kosho will be spiciest right after you make it; if it’s stored in the fridge for two to three days, the heat mellows a tiny bit, and the salted citrus flavors will intensify. You can also try this with red chiles for a slightly fruitier and less sharp yuzu kosho.
Once you have this paste made, go ahead and dab (or slather!) it on all your noodles, steamed or grilled fish and meat, and blistered shishito peppers. The version from a jar is a little thicker, but it can be easily thinned out with water or another liquid. It’s also a great sidekick for gyoza, either as part of a dipping sauce or mixed into the filling. But don’t feel the need to stick to Japanese, or even Asian, dishes. Try a little in shakshuka in lieu of fresh chiles, cayenne, or harissa. Stir some in your next pot of bean chili. Use it in place of your usual hot sauce for buffalo wings. And I would 100 percent encourage you to try yuzu kosho in Mexican food, where the citrus and green chile flavors fit in naturally and can really complement and dress up your favorite dishes.
It is fantastic with elotes or sopa de lima, but my all-time favorite unconventional use for yuzu kosho is with fish tacos. First I’ll mix yuzu kosho with mayonnaise, rice vinegar, and salt, then toss it with shredded cabbage and carrots for a slaw. Then I’ll make the tacos, searing firm white fish with some oil, cumin, and ancho or chipotle powder, and transfer the fish to heated corn tortillas. Throw on the yuzu kosho slaw and some avocados and you have a slightly unorthodox Mexican dish with a fragrant citrusy kick that makes you pause and wonder for a moment before diving in.
Recipe: Homemade Yuzu Kosho
Recipe: Spicy Fish Tacos With Yuzu Kosho Slaw
bulllee
Well-Known Member
https://www.atlasobscura.com/foods/...-70392897&mc_cid=0f6379ce15&mc_eid=c6e43d0902
PREPARED FOODS
Dill Pickle Pizza
This is one seriously polarizing pie.
In August 2018, Rhino’s Pizzeria in Rochester, New York, sent internet pizza fans into a frenzy with their unconventional creation. The polarizing pie began unassumingly enough, with a base of white garlic sauce and mozzarella cheese. Rhino’s then added sliced dill pickles on top and sprinkled it with dill weed, for good measure. They called it a dill pickle pizza, posted it on Facebook, and thousands of people responded. The two-location eatery received everything from public outcries of pizza defiling to attracting devout fans and recipe inquiries from across the country.
The unusual pairing is the brainchild of Kathy Szuba, a Rhino’s employee, and her daughter, who suggested it after returning from a pickle festival. They made a test pizza and gave out samples, only to be met with more enthusiasm than they could’ve possibly anticipated. If the idea tickles your fancy, but you’re nowhere near a Rhino’s outpost, fear not: You can buy their signature garlic sauce online and put sliced pickles on your very own pie.
Idk ? Who am I foolin ? I'd be all over a pickle pizza !
PREPARED FOODS
Dill Pickle Pizza
This is one seriously polarizing pie.
In August 2018, Rhino’s Pizzeria in Rochester, New York, sent internet pizza fans into a frenzy with their unconventional creation. The polarizing pie began unassumingly enough, with a base of white garlic sauce and mozzarella cheese. Rhino’s then added sliced dill pickles on top and sprinkled it with dill weed, for good measure. They called it a dill pickle pizza, posted it on Facebook, and thousands of people responded. The two-location eatery received everything from public outcries of pizza defiling to attracting devout fans and recipe inquiries from across the country.
The unusual pairing is the brainchild of Kathy Szuba, a Rhino’s employee, and her daughter, who suggested it after returning from a pickle festival. They made a test pizza and gave out samples, only to be met with more enthusiasm than they could’ve possibly anticipated. If the idea tickles your fancy, but you’re nowhere near a Rhino’s outpost, fear not: You can buy their signature garlic sauce online and put sliced pickles on your very own pie.
Idk ? Who am I foolin ? I'd be all over a pickle pizza !
Many years ago my SiL and I would get together on Sundays, smoke a few joints and then get down to cooking the day away, usually we got into making cookies and squares. One Sunday we were craving a pizza and as the dough was resting we rifled through the fridge and cupboards only to realise toppings options were slim pickings and we were in no shape to venture out shopping. Not to let our freshly made dough go to waste, we ended up making a dill pickle pizza. It was delicious! So much so that from the on, I almost always chop up a dill pickle or two to add to the pizza toppings.
bulllee
Well-Known Member
This is one yummy pasta recipe. I'm not talkin 
here. I barely had plated and they were grabbing at em like they never saw food before. 
I didn't have time to garnish and the only picture was from my daughter. The simplicity and ease of preparation beguile the complexity of flavors present. Right now's the time, fresh basil and cherry tomatoes are everywhere. My wife picked up some different colored ones and the flavors were intense and layered beyond. I use some little penne but the possibilities are endless. No left overs. Always a true indicator. I used some pasta water added to the sauce to help emulsify and i like to finish my sauces with a few pats of butter. It gives an incredible finish to a lot of pastas. Get some FRESH basil. Worth every penny. Play around with what you got. Then worry about the recipe. 
INGREDIENTS
RECIPE PREPARATION
https://www.bonappetit.com/recipe/burst-cherry-tomato-pasta
here. I barely had plated and they were grabbing at em like they never saw food before. I didn't have time to garnish and the only picture was from my daughter. The simplicity and ease of preparation beguile the complexity of flavors present. Right now's the time, fresh basil and cherry tomatoes are everywhere. My wife picked up some different colored ones and the flavors were intense and layered beyond. I use some little penne but the possibilities are endless. No left overs. Always a true indicator. I used some pasta water added to the sauce to help emulsify and i like to finish my sauces with a few pats of butter. It gives an incredible finish to a lot of pastas. Get some FRESH basil. Worth every penny. Play around with what you got. Then worry about the recipe. INGREDIENTS
- ½ cup extra-virgin olive oil, plus more for drizzling
- 6 garlic cloves, smashed
- 4 pints cherry tomatoes (about 2½ lb.)
- ¾ tsp. crushed red pepper flakes
- 2 large sprigs basil, plus 1 cup basil leaves, torn if large
- 1½ tsp. kosher salt, plus more
- Pinch of sugar (optional)
- 12 oz. campanelle or other tube pasta
- 1 oz. finely grated Parmesan (about ⅓ cup), plus more for serving
RECIPE PREPARATION
- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, add to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Remove from heat and stir in 1 oz. Parmesan.
- Divide pasta among bowls. Top with more Parmesan and 1 cup basil leaves. Drizzle with oil.
https://www.bonappetit.com/recipe/burst-cherry-tomato-pasta
I've made a couple of 'copy cat' dinners this week....
Last night I made @bulllee 's pasta recipe. Unfortunately, there was a fresh basil mishap and I didn't manage to get any fresh for the topping... only the sauce. Fortunately I had some freeze dried... but it would have been much better with fresh, and bulllee isn't kidding when he says this pasta is good. Addictive would be a better word for it. Served with baked chicken.
And I also made the pineapple rice with shrimp. Opted to skip the pineapple boat for a plate... but did use fresh pineapple in the rice. I served it with shrimp again but you could certainly have this with chicken or add scrambled egg instead of meat.
Last night I made @bulllee 's pasta recipe. Unfortunately, there was a fresh basil mishap and I didn't manage to get any fresh for the topping... only the sauce. Fortunately I had some freeze dried... but it would have been much better with fresh, and bulllee isn't kidding when he says this pasta is good. Addictive would be a better word for it. Served with baked chicken.
And I also made the pineapple rice with shrimp. Opted to skip the pineapple boat for a plate... but did use fresh pineapple in the rice. I served it with shrimp again but you could certainly have this with chicken or add scrambled egg instead of meat.
bulllee
Well-Known Member
https://www.atlasobscura.com/articl...-70392897&mc_cid=8f11f81a85&mc_eid=c6e43d0902
A University Is Turning Historical Mexican Recipes Into Free E-Books
The project is meant to inspire home cooks during the pandemic.
BY LUKE FATERJULY 29, 2020
A University Is Turning Historical Mexican Recipes Into Free E-Books
UTSA adapted an image from a 1960 cookbook for their pandemic-era cover. COURTESY UTSA LIBRARIES SPECIAL COLLECTIONS
In This Story
Texas
IN FEBRUARY, GASTRO OBSCURA BROKE the exciting news that The University of Texas at San Antonio was digitizing the largest collection of historic Mexican cookbooks in the United States. While the spread of COVID-19 has since brought that project to a screeching halt, the university is now releasing recipes from the collection in free e-books.
The UTSA Libraries released the first of the mini-cookbooks earlier this month. Postres: Guardando Lo Mejor Para el Principio, or “Desserts: Saving the Best for First,” brings recipes in English and Spanish from generations of Mexican cooks to foodies at home looking to whip up some historic sweets.
The e-book series, Recetas: Cocinando en los Tiempos del Coronavirus/Cooking in the Time of Coronavirus, is the culmination of a 20-year collection effort by the UTSA Libraries Special Collections. What started with a 500-book donation in 2001 grew into a 2,000-plus collection of Mexican recipe books, some dating back to 1789. Special Collections Librarian Stephanie Noell has sought to make the collection more accessible. “I want anybody with an internet connection to be able to see these works,” she said to Gastro Obscura in February. Her team managed to digitize 55 cookbooks before the pandemic forced university staff to work remotely.
Releasing the e-books is something of a stopgap until the librarians can continue their digitization project. “People can’t come in to look at the cookbooks, and we’re limited in the number of cookbooks we had scanned, so we just wanted to provide people with another way to access them,” says Noell.
This recipe for “Petra’s cookies” calls for “one cup not quite full of milk.” COURTESY UTSA LIBRARIES SPECIAL COLLECTIONS
RELATED
Generations of Handwritten Mexican Cookbooks Are Now Online
North America's largest-known Mexican cookbook collection inspires both tears and restaurant dishes.
Read more
Scans of the original documents appear alongside several of the transcribed recipes throughout Postres. The recipes range from an 1831 recipe for rice pudding to a churro recipe written shortly after the Mexican Revolution. The final recipe, written by Josefina Velázquez de León, a pioneer of Mexican gastronomy, is for a Quinceañera Cake. It calls for 14 cups of butter, 18 cups of sugar, 22 cups of flour, and several pounds of decorations. “There are dolls involved,” says Noell.
While Noell hopes the e-book offers an opportunity for adventure in the kitchen during the pandemic, for others, it provides long-awaited acknowledgement. Rico Torres, who wrote the foreword for Postres, is the chef and co-owner of Mixtli, a Mexican restaurant in San Antonio utilizing indigenous ingredients and pre-Hispanic techniques. “Seeing these stories and these recipes in a book validates everything that we’re doing. It’s taken a while for Mexican cuisine to be recognized as an important player on the world stage, as far as techniques and ingredients go,” he says, adding that Mexico is the home of cacao, chilies, and vanilla. “There’s a lot of historical value here.”
Postres’ churros recipe comes from an unpublished 1928 manuscript. NICO KAISER
But for Torres, the recipe attributions in the table of contents make UTSA’s work truly special. “The story of any dish is diminished when you take away the author’s ownership. And unfortunately, most of the time, the people that created these [historic] dishes were Mexican women, but you don’t see the dish again until it’s recreated by a white man a century later,” he says. “It’s important to know where these recipes came from.”
For Noell and the team at UTSA, dessert is just the beginning. Recetas V2: Main Courses will be released in the fall, and Recetas V3: Appetizers & Drinks will follow sometime in 2021. In the meantime, here are two recipes from Postres to tide you over. The entire e-book is available for download on the UTSA Libraries website.
Corona Almendrada, or “Almond Crown”
The addition of baking powder makes this a lighter take on a traditional sponge cake. With a hint of lemon and a crunchy exterior from coating the pan in sliced almonds, the cake goes well with tea, coffee, and fruit. This recipe comes from Josefina Velázquez de León’s cookbook, Repostería Selecta (1950).
Ingredients:
⅔ cup butter
¾ cup sugar
1 ½ to 1 ⅔ cup flour
1 teaspoon baking powder
6 eggs (separated)
½ cup almonds
Zest of ½ lemon
Method of preparation:
Buñuelos de leche, or “Milk Buñuelos”
The ancestors of these fried sweets first appeared in Moorish Spain, and have since proliferated around the world. Mexican buñuelos typically get a pinch of anise and a smothering of warm syrup to serve. This recipe, from an early 20th-century manuscript by Josefa Dammi Ortigosa and Susana de Sánchez Irazoqui, is light on instructions, perhaps with the assumption that the cook reading it would already know what to do.
Ingredients:
3 ⅓ cups (1 lb.) flour
1 cup milk
8 eggs
2 egg whites
1 cup melted butter
Ground anise
Salt
Method of preparation:
Mexican cuisine is as complex and layered. It never gets the love French or Italians receive. Some Mole recipes are incredibly complex with the ingredients and their individual preparations. When you look at the influences of indigenous mexican cuisine, mixed that with major euro influences from Spain, France, and Germany, toss in a Asian influence and you get a very interesting mixture of tastes and flavors.
A University Is Turning Historical Mexican Recipes Into Free E-Books
The project is meant to inspire home cooks during the pandemic.
BY LUKE FATERJULY 29, 2020
A University Is Turning Historical Mexican Recipes Into Free E-Books
UTSA adapted an image from a 1960 cookbook for their pandemic-era cover. COURTESY UTSA LIBRARIES SPECIAL COLLECTIONS
In This Story
Texas
IN FEBRUARY, GASTRO OBSCURA BROKE the exciting news that The University of Texas at San Antonio was digitizing the largest collection of historic Mexican cookbooks in the United States. While the spread of COVID-19 has since brought that project to a screeching halt, the university is now releasing recipes from the collection in free e-books.
The UTSA Libraries released the first of the mini-cookbooks earlier this month. Postres: Guardando Lo Mejor Para el Principio, or “Desserts: Saving the Best for First,” brings recipes in English and Spanish from generations of Mexican cooks to foodies at home looking to whip up some historic sweets.
The e-book series, Recetas: Cocinando en los Tiempos del Coronavirus/Cooking in the Time of Coronavirus, is the culmination of a 20-year collection effort by the UTSA Libraries Special Collections. What started with a 500-book donation in 2001 grew into a 2,000-plus collection of Mexican recipe books, some dating back to 1789. Special Collections Librarian Stephanie Noell has sought to make the collection more accessible. “I want anybody with an internet connection to be able to see these works,” she said to Gastro Obscura in February. Her team managed to digitize 55 cookbooks before the pandemic forced university staff to work remotely.
Releasing the e-books is something of a stopgap until the librarians can continue their digitization project. “People can’t come in to look at the cookbooks, and we’re limited in the number of cookbooks we had scanned, so we just wanted to provide people with another way to access them,” says Noell.
This recipe for “Petra’s cookies” calls for “one cup not quite full of milk.” COURTESY UTSA LIBRARIES SPECIAL COLLECTIONS
RELATED
Generations of Handwritten Mexican Cookbooks Are Now Online
North America's largest-known Mexican cookbook collection inspires both tears and restaurant dishes.
Read more
Scans of the original documents appear alongside several of the transcribed recipes throughout Postres. The recipes range from an 1831 recipe for rice pudding to a churro recipe written shortly after the Mexican Revolution. The final recipe, written by Josefina Velázquez de León, a pioneer of Mexican gastronomy, is for a Quinceañera Cake. It calls for 14 cups of butter, 18 cups of sugar, 22 cups of flour, and several pounds of decorations. “There are dolls involved,” says Noell.
While Noell hopes the e-book offers an opportunity for adventure in the kitchen during the pandemic, for others, it provides long-awaited acknowledgement. Rico Torres, who wrote the foreword for Postres, is the chef and co-owner of Mixtli, a Mexican restaurant in San Antonio utilizing indigenous ingredients and pre-Hispanic techniques. “Seeing these stories and these recipes in a book validates everything that we’re doing. It’s taken a while for Mexican cuisine to be recognized as an important player on the world stage, as far as techniques and ingredients go,” he says, adding that Mexico is the home of cacao, chilies, and vanilla. “There’s a lot of historical value here.”
Postres’ churros recipe comes from an unpublished 1928 manuscript. NICO KAISER
But for Torres, the recipe attributions in the table of contents make UTSA’s work truly special. “The story of any dish is diminished when you take away the author’s ownership. And unfortunately, most of the time, the people that created these [historic] dishes were Mexican women, but you don’t see the dish again until it’s recreated by a white man a century later,” he says. “It’s important to know where these recipes came from.”
For Noell and the team at UTSA, dessert is just the beginning. Recetas V2: Main Courses will be released in the fall, and Recetas V3: Appetizers & Drinks will follow sometime in 2021. In the meantime, here are two recipes from Postres to tide you over. The entire e-book is available for download on the UTSA Libraries website.
Corona Almendrada, or “Almond Crown”
The addition of baking powder makes this a lighter take on a traditional sponge cake. With a hint of lemon and a crunchy exterior from coating the pan in sliced almonds, the cake goes well with tea, coffee, and fruit. This recipe comes from Josefina Velázquez de León’s cookbook, Repostería Selecta (1950).
Ingredients:
⅔ cup butter
¾ cup sugar
1 ½ to 1 ⅔ cup flour
1 teaspoon baking powder
6 eggs (separated)
½ cup almonds
Zest of ½ lemon
Method of preparation:
- Finely chop almonds.
- Generously grease a tube pan with butter, and coat the bottom and sides with almonds.
- In a mixing bowl, beat the butter and sugar together until fluffy.
- Add the egg yolks, one by one.
- Sift the flour and baking powder together; then, add to the butter mixture.
- In a separate bowl, beat the egg whites until stiff.
- Gently fold the egg whites into the cake batter with a rubber spatula.
- Pour the batter into the tube pan.
- Bake at 325° F for 40 to 45 minutes.
Buñuelos de leche, or “Milk Buñuelos”
The ancestors of these fried sweets first appeared in Moorish Spain, and have since proliferated around the world. Mexican buñuelos typically get a pinch of anise and a smothering of warm syrup to serve. This recipe, from an early 20th-century manuscript by Josefa Dammi Ortigosa and Susana de Sánchez Irazoqui, is light on instructions, perhaps with the assumption that the cook reading it would already know what to do.
Ingredients:
3 ⅓ cups (1 lb.) flour
1 cup milk
8 eggs
2 egg whites
1 cup melted butter
Ground anise
Salt
Method of preparation:
- To a pound of flour, add a cup of milk, eight eggs, two egg whites, a cup of melted butter, a little ground anise, and a little salt.
- Make the dough and fry the buñuelos.
- Pour syrup on top.
Mexican cuisine is as complex and layered. It never gets the love French or Italians receive. Some Mole recipes are incredibly complex with the ingredients and their individual preparations. When you look at the influences of indigenous mexican cuisine, mixed that with major euro influences from Spain, France, and Germany, toss in a Asian influence and you get a very interesting mixture of tastes and flavors.
I'm such a copy cat.... A little birdie whispered in my ear... "blueberry bundt cake...."
And guess who had a little too much batter for the pan....
A little birdie whispered in my ear... "blueberry bundt cake...."And guess who had a little too much batter for the pan....
bulllee
Well-Known Member
Stunningly yummy lookin.I'm such a copy cat....
And guess who had a little too much batter for the pan....
View attachment 20314
View attachment 20313
IDK if my problem was too many dabs or blueberries ? Those damn blueberries do it to me everytime. 
Vitolo
Vaporist
Here is a list of the actual flavored Twinkies... and when they were introduced:
Hostess Twinkies Flavor List
Always under construction.
* Returning flavor
2019 Flavors
Liminted Edition Mint Chocolate (October 2019)
Limited Edition Strawberry* (January 2018)
Limited Edition Peppermint (October 2017)
Deep Fried Banana Twinkies (November 2016)
Limited Edition Pumpkin Spice (September 2015)
Limited Edition Cherry Chocodile (November 2014)
Limited Edition Chocolate Creme (March 2011)
Always under construction.
* Returning flavor
2019 Flavors
Liminted Edition Mint Chocolate (October 2019)
- Chocolate sponge cake with mint creamy filling..
- Golden sponge cake with pumpkin spice creamy filling.
- Sponge cake with a fruity creamy filling. Our review.
Limited Edition Strawberry* (January 2018)
- Golden sponge cake with artificially flavored strawberry creamy filling for Valentine’s Day.
Limited Edition Peppermint (October 2017)
- Red dyed peppermint-flavored cake with a creamy filling. Our review.
- Chocolate cake with creamy filling.
- Chocolate cake with a peanut butter creamy filling. Our review.
- Chocolate cake with a cotton candy creamy filling.
- Golden sponge cake with creamy filling with fudge frosting. New and improved.
- Golden sponge cake with artificially flavored strawberry creamy filling.
- Chocolate cake with creamy filling.
Deep Fried Banana Twinkies (November 2016)
- Graham cracker battered sponge cake with artificially flavored banana creamy filling.
- White fudge covered sponge cake with creamy peppermint filling.
- Golden sponge cake with pumpkin spice creamy filling.
- Golden sponge cake with chocolate creamy filling.
- Fudge covered sponge cake with pumpkin spice cheesecake filling.
- Funnel cake battered sponge cake with creamy filling.
- Chocolate cake breaded sponge cake with chocolate creamy filling.
- Golden sponge cake with artificially flavored key lime creamy filling. Our review.
Limited Edition Pumpkin Spice (September 2015)
- Golden sponge cake with pumpkin spice creamy filling.
- Frosted caked with artificially flavored strawberry topping and banana creme filling. Promotion for Minions movie.
Limited Edition Cherry Chocodile (November 2014)
- Chocolate covered sponge cake with cherry flavored creamy filling.
- Chocolate covered sponge cake with creamy filling.
- Golden sponge cake with blue raspberry creamy filling. Promotion with X-Men Days of Future Past
Limited Edition Chocolate Creme (March 2011)
- Golden sponge cake with chocolate creamy filling.
Last edited:
bulllee
Well-Known Member
What's better than a machca twinkie ? JAJA the answer should be easy to see ! Chocolate shortbread cookies. This batch i used some mini dark chocolate chips. Those little bastards are dangerous. they melt in your mouth real quick. Hard to save enough for the cookies ! .
Hard to save enough for the cookies ! .
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