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Chocolate Souffle with Creme Anglaise
Souffle has always been a family favorite. This flourless dessert is light and airy. Creme Anglaise with coffee liquor gave a creamy and delicate touch to the Souffle. Souffle sounds fancy, tastes delicious. And best of all, for a holiday get-together, this is also a perfect make-ahead item.
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Candied Walnut
Candied Walnut Candied walnut is very easy to make. Add 1 tablespoon of butter, about 1/4 cup of sugar (I didn’t take measurement), and about 2 cups of walnut to pan. Over medium heat stir often for about 10 minutes. When sugar caramelizes, remove from pan and spread apart on parchment paper. Let them completely cool down and store in air tight container.
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Soft Pretzel Knots
Soft Pretzel Knots Soft Pretzel is iconic in Pennsylvania. It even has its own holiday, National Pretzel Day, April 26. After the bagel endeavor, it’s now time to make Pretzels! I went fancy with the very first attempt. Well, they were a bit too fat, and turned into knots, LOL! Plain Bacon & Cheese Cut bacon into bits, roll bacon and shredded cheese into the dough. Herb & Cheese Roll Italian herb, Thymes, etc and shredded cheese into the dough. Sun-dried Tomatoes with Swiss Dice sun-dried tomatoes and Swiss cheese into small pieces, knead into the dough. Crab Cream Stuffed Mix crab meat with cream cheese, Worcestershire sauce, spring onion…
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Crab Blossoms
Crab Blossoms 花开富贵 Food is all about experimenting, it can be as adventurous as one can be. Alex loves Crab Rangoon and I love puff pastry. After picking crab meat out of the blue crabs’s legs, he was excited about having more Crab Rangoon, and I think we need to kick it up a notch :). Here we have the Crab Blossoms! Making the puff pastry like we do for Pork Moon Cake. Instead of filling the inside with meat, slice the edges of the roll-out dough into tassels. Then place Crab Rangoon filling in the center. Close in the edges and pinch in at around 1/4 from the edge, and…
