Beyond Sweet and Savory

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Passion fruit matcha Japanese brick toast

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This post was sponsored by Eagle Brand®. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.

Sunday is baking day at our house.  The kids and I usually spend the afternoon whipping up a fun treat like cookies, brownies, or a simple cake.  For us, it’s about spending time together and making memories. This Sunday, we decided to tackle something that’s been on our list for a while–Shibuya honey toast, also known as Japanese brick toast since we discovered it at Up2You Cafe a few months ago. I’m so excited to partner with Eagle Brand® to show you how to make this delectable dessert from the comfort of your own home. Our version of Japanese brick toast utilized some fun ingredients like passion fruit, Eagle Brand® Squeeze Sweetened Condensed Milk, and matcha. I’ll let you in early on my secret for making this dessert- purchase the squeeze bottle of Eagle Brand® for a mess-free and seamless baking experience.

If you haven’t heard of Shibuya honey toast, you’re in for a treat!  It’s one of the most drool worthy desserts in Japan today. This over-the-top architectural dessert originated in the Shibuya District in Tokyo but has become so popular in tea shops all over Japan, Taiwan, and Singapore. Even though Japanese brick toast looks like an elegant dessert that has people thinking you slaved away many hours creating, it’s deceptively simple to make. Get the whole family together and it will take less than 15 minutes to pull off this spectacular dessert.

To make Japanese brick toast, start with the fluffiest white bread you can find.  The hardest step is to make a square bread bowl from the end of a loaf of bread. I cut about 4 inches off the bread and used a knife to carve out a square from the crustless side, leaving a half inch border.  

Next I cut the pulled out square into bite sized cubes.  Then the cubes are brushed with butter and a drizzle of honey and toasted for about 12-15 minutes at 350 degrees F until slightly golden brown and crispy.

After baking, I squeezed about 2 tablespoons of Eagle Brand® sweetened condensed milk in the toasted bread box and brushed all sides with it. Feel free to add more if you love sweetened condensed milk. Having Eagle Brand® sweetened condensed milk in a squeezable bottle makes baking so much easier! Find a store near you that has the squeeze bottle here!

Once the toasted bread box is moistened with sweetened condensed milk, get all your fillings together and have everyone add their favorite ingredients.  The possibilities are endless–your favorite fruits, ice cream, chocolate, cookies, candies, or nuts.

We filled our Japanese brick toast with a mixture of toasted bread cubes, fresh strawberries, then topped it with matcha ice cream, matcha biscuit sticks, and macarons.

I also created a delicious sauce with Eagle Brand® sweetened condensed milk and passion fruit pulp. Made with just pure milk and sugar, Eagle Brand® sweetened condensed milk has the perfect sweetness that balanced the tartness of the passion fruit and formed an amazing sauce which tied everything together.

Imagine taking a bite of toasty bread with matcha ice cream, fresh strawberries, and a delicious sweetened passion fruit sauce!  Your taste buds will thank you for a tsunami of flavors!

Treats like this Japanese brick toast are fuss-free and fun to serve, leaving you with less time spent in the kitchen and more time with your family. The best part is you can create this delectable treat from the comfort of your own kitchen, without an expensive trip to Japan!

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

0 from 0 votes
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Passion fruit matcha Japanese brick toast
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Dessert
Cuisine: Japanese
Keyword: Japanese brick toast, matcha, Passion fruit, Shibuya honey toast
Servings: 2 servings
Ingredients
  • 1 4-inch slab of soft, unsliced fluffy white bread, cut from the end of the loaf
  • 4 tbsps unsalted butter, melted
  • 2 tbsps honey plus extra for serving
  • 4 tbsps Eagle Brand® Squeeze Sweetened Condensed Milk
  • 2 tbsps fresh passion fruit pulp
  • 6 ounces organic strawberries, hulled and halved
  • 2 scoops of matcha ice cream
  • 1/2 tbsp matcha powder for garnish
  • Assorted cookies for garnish (macarons, pocky sticks, etc)
Instructions

  1. Cut off about 4 inches from the end of a loaf of white bread.

  2. Use a knife and carve out a square from the center of the bread, leaving a half inch border on all four sides and at the bottom crust.

  3. Use your fingers to pull out the cube and cut it into bite-sized pieces.

  4. Preheat the oven to 350 degrees F.

  5. Spread the pieces and the bread box on a baking tray lined with parchment paper.

  6. Brush all sides with melted butter.

  7. Drizzle honey over the bread cubes.

  8. Bake in the oven for 10-12 minutes until slightly golden and crispy, turning the pieces half way through baking so they brown evenly.

  9. Let the bread box and cubes cool enough to handle, about 5 minutes.

  10. Squeeze about 2 tablespoons of sweetened condensed milk inside the bread box and brush all sides so that they’re moistened with it.

  11. In a small sauce bowl, whisk together the sweetened condensed milk and passion fruit pulp.

  12. Put the bread box on a serving plate. Fill the box with toasted bread cubes and strawberries. Top the bread box with ice cream and garnish with cookies and fresh strawberries.  

  13. Drizzle the passion fruit mixture and honey over the bread box and dust it lightly with matcha powder and serve immediately.

Roast lemongrass chicken with turmeric coconut rice

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Thank you to RiceSelect for sponsoring this post. All opinions are my own.
Thank you for supporting the brands that make Beyond Sweet and Savory possible.

This roast lemongrass chicken with turmeric coconut rice is a delicious weeknight dinner that you’ll come back to often. The roast chicken brings the umami factor while the turmeric coconut rice provides a vibrant, delicious backdrop for the chicken to shine.   

Today I’m sharing one of our favorite weeknight meals–roast lemongrass chicken with turmeric coconut rice.  This chicken and rice dish is on regular rotation in our house since it is easy to prepare. Once you try this dish, you’ll never look at chicken and rice the same way again!

Growing up in Vietnam, I ate rice daily.  One of my favorite childhood was one pot yellow chicken rice.  My mom cooked the rice and chicken with spices like curry powder, turmeric, cumin, cinnamon, and cardamom to create a beautiful aromatic one pot meal.  While I love this dish, my husband and kids aren’t keen on a lot of the spices used in the yellow chicken rice so I prepared something with spices that they do enjoy.

What I love about this dish is you can marinate the chicken the night before and pop it in the oven when you come home from work.  The whole chicken is marinated in a mixture of lemongrass, lime leaves, shallot, garlic, fish sauce, and yogurt overnight. The yogurt helps tenderize the chicken and keeps it moist and juicy during roasting.  I like using free range chicken since its meat tend to be leaner with better texture. You can also use chicken thighs if you prefer dark meat. The lemongrass and lime leaves act as aromatics and lend an incredible fragrance to the chicken.

While the chicken is roasting, I prepare the turmeric coconut rice.  I love using RiceSelect Texmati White Rice for this dish. RiceSelect Texmati White Rice is a pantry staple because it is organically grown, free from preservatives and chemicals.  Like all RiceSelect products, this rice is made with superior quality and taste. This RiceSelect rice combines the nuttiness of basmatic rice with the high quality of American long-grain rice.

I used to make this dish with coconut milk but recently learned a trick from Andrea Nguyen of Viet World Kitchen to use coconut water instead for a lighter, more delicate flavor.  Due to its delicious nutty flavor and unique texture, RiceSelect Texmati white rice goes so well with the sweetness of the coconut water. Along with the turmeric, the coconut water creates a fragrant and vibrant rice with a fluffy texture.  This rice dish is so delicious you’ll be cooking again and again.

I the love the balance of turmeric, herbs, and richness in this dish.  The roast lemongrass chicken brings all the umami factor while the turmeric coconut rice provides a vibrant, delicious backdrop for the chicken to shine. I like to serve it with steamed broccoli but you can use any vegetables you like. This roast lemongrass chicken with turmeric coconut rice is a delicious weeknight dinner that you’ll come back to often.  

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you like Vietnamese food, check out these recipes: grilled Vietnamese lemongrass pork ribs, Vietnamese shaking beef, or Vietnamese sticky wings.

5 from 2 votes
hands holding a plate of roast lemongrass chicken and turmeric coconut rice
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Roast lemongrass chicken with turmeric coconut rice
Prep Time
20 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 10 mins
 

 The roast chicken brings the umami factor while the turmeric coconut rice provides a vibrant, delicious backdrop for the chicken to shine.     

Course: Dinner
Cuisine: Asian, Vietnamese
Keyword: coconut, lemongrass, rice, roast chicken, turmeric
Servings: 4 servings
Ingredients
Lemongrass Roast Chicken
  • 1 3.5 lbs whole free range chicken
  • 2 lemongrass stalks, coarse outer layers removed, top and bottom trimmed, and finely chopped (about ½ cup)
  • 1/4 cup marut lime leaves, roughly chopped
  • 2 banana shallots, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp freshly grated turmeric
  • 2 tbsps fish sauce
  • 1 tsp salt
  • 1/2 cup 2% Greek yogurt
Turmeric Coconut Rice
  • 3/4 cup RiceSelect Texmati white rice
  • 1 1/4 cup fresh coconut water
  • 1/2 tsp freshly grated turmeric
  • 1/4 tsp salt
  • 2 tbsps chopped cilantro
Instructions
Roast lemongrass chicken

  1. In a small bowl, combine the lemongrass, lime leaves, shallots, garlic, fish sauce, salt, and yogurt.

  2. Place the chicken in a large dish.  

  3. Spread the lemongrass marinade evenly over the chicken, tucking any excess into its cavity.  

  4. Cover and refrigerate overnight.

  5. When ready to roast, bring the chicken to room temperature, about 30 minutes.

  6. Preheat the oven to 350 degrees F.

  7. Place the chicken, breast side down and roast for 30 minutes.

  8. Turn the chicken over so the breast side is up and spoon the juices over the top. Roast for another hour until the thickest part of the thigh registers 180 degrees F on an instant-read thermometer. If the chicken starts to brown too much, tent it with aluminum foil. 

  9. Remove the chicken and let it cool slightly before carving. 

Turmeric Coconut Rice

  1. Wash the rice in three changes of water and drain well.

  2. In a medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil.

  3. Stir occasionally to loosen the grains.

  4. Lower the heat to medium and let it simmer for 10-12 minutes or until the rice is fluffy and all the liquid has been absorbed.

  5. Before serving, use a fork to fluff the rice then transfer it to a serving plate and garnish with cilantro and serve with the chicken.

Vanilla poached rhubarb with ricotta walnut toast

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This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways. You can spoon it over ice cream, rice pudding, a bowl of yogurt, or toast.

ingredients for vanilla poached rhubarb

Spring is finally here after a seemingly unending winter. Every spring I look forward to the arrival of rhubarb.  Known mainly as the pie plant, it’s one of my favorite vegetables.  In our kitchen, rhubarb becomes the hero in many spring and summer desserts but one of our favorite recipes is a delicious vanilla poached rhubarb compote.

bowl of rhubarb batons

I poached the rhubarb in a mixture of lemon juice, zest, vanilla bean, sugar, and water over medium heat for about 8-10 minutes until tender. The vanilla bean added a beautiful scent and flavor to the rhubarb but you can use rose water, orange blossom water, or whatever spices you like. Cinnamon, star anise, cloves, cardamom. The possibility is endless. Use a pan that will hold the rhubarb in a single layer or it might overcook and become stringy. After 10 minutes, you’ll get a wonderful compote that is tart but slightly sweetened.

a plate of vanilla poached rhubarb

One of my favorite ways to enjoy the vanilla poached rhubarb is to spoon it over toast with fresh, milky ricotta, and a sprinkle of walnuts.  I love the contrast of sharp yet lightly sweetened vanilla scented rhubarb against the creamy ricotta. If you don’t like ricotta, you can substitute with mascarpone, goat cheese, or labneh. Same goes for the walnuts. Throw on your favorite nut, be it pistachio, hazelnut, or almond.

I love how this vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways. Spoon it over ice cream, yogurt, rice pudding, or toast and savor every bite. If you’re not serving this right away, let the rhubarb cool down completely and refrigerate it covered in syrup for up to three days.

If you like rhubarb, check out these recipes: rhubarb polenta cake, strawberry rhubarb mascarpone galette, strawberry rhubarb mascarpone hand pies, or orange blossom panna cotta with baked rhubarb.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
plate of vanilla poached rhubarb
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Vanilla poached rhubarb with ricotta walnut toast
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways.

Course: Breakfast
Cuisine: American
Keyword: rhubarb, toast
Servings: 4 servings
Ingredients
  • 1 pound rhubarb, leaves and woody bases removed
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Juice and zest of 1 Meyer lemon
  • 1 vanilla bean, splitted
Ricotta roast
  • 4 slices of sourdough bread
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup toasted walnuts, roughly chopped
  • 1 cup vanilla poached rhubarb
Instructions

  1. To prepare the rhubarb, remove the leaves and woody stems, then cut the rhubarb into 2 inch batons.

  2. Place the rhubarb, sugar, water, lemon zest and juice, and vanilla bean in a large saucepan.    

  3. Bring to a boil over medium heat, then turn the heat down to low and let it simmer for 7-10 minutes until the rhubarb softens. You don’t want to overcook it or the rhubarb will fall apart. and become stringy.

  4. During cooking, flip the rhubarb and move them around so they cook evenly.  Remove the pan from heat and set aside.

Vanilla poached rhubarb ricotta walnut toast

  1. Toast the bread until golden and slightly crisp.

  2. Spread about 2 tablespoons of ricotta on the toast.

  3. Add a couple spoonfuls of poached rhubarb and sprinkle with toasted walnuts before serving.

Recipe Notes

Note: the rhubarb compote will keep in the fridge for 72 hours.  Save the leftover syrup for a cocktail.

Blood orange labneh tart

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This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

Winter is almost over so I want to share at least one blood orange recipe before they disappear from the farmers markets.  There’s something about the beautiful jeweled tones of blood oranges and their sunny taste that brighten even the dreariest winter days.  I’m so excited to share this blood orange labneh tart recipe as a celebration of winter and its bounty.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

I posted a picture of this blood orange labneh tart on Instagram about three years ago but life happened and never got a chance to write up the recipe. This tart was inspired by a blood orange panna cotta that I had blogged previously. My husband loved the taste of the panna cotta–citrusy, creamy, and custardy, almost like a cross between an English posset and a jello but he wanted texture so this tart was born.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

The tart shell is a mixture of almond meal and Graham crackers that becomes a crumbly, nutty crust for the curd like blood orange filling.  To make the crust, all you have to do is combine almond meal, Graham cracker crumbs, and melted butter, press the mixture into a loose bottom tart pan, and bake in the oven for 12 minutes. Talk about easy right?!!!

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and a slice of tart o a plate

While the tart shell is baking, you can start prepping for the blood orange filling. The filling is similar to a panna cotta but poured in the tart shell instead of individual ramekins. Fresh blood oranges and labneh are the heroes in this tart which turn into a beautiful coral color. If you haven’t heard of labneh before, it’s a soft cheese made from strained yogurt that’s quite popular in Middle Eastern cuisine.

After 4 hours of chilling in the the refrigerator, you get a beautiful blood orange tart with a creamy, tangy filling and nutty, crumbly crust. The filling has a hint of orange flavor layered with a raspberry undertone. When served with candied blood orange slices, this blood orange labneh tart is nothing short of a stunning dessert and the perfect ending to those heavier winter meals.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and two tart slices on two plates

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.25 from 12 votes
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Blood orange labneh tart with candied oranges
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust. 

Course: Dessert
Cuisine: American
Keyword: blood orange, dessert, Labneh, tart
Servings: 8 servings
Ingredients
  • 1 cup heavy cream
  • 3/4 cup labneh
  • 1/2 cup granulated sugar
  • 1 cup freshly squeezed blood orange juice, strained
  • 1 tbsp blood orange zest
  • 3 platinum gelatine sheets
Crust
  • 1/2 cup almond meal
  • 6 ounces Graham crackers
  • 6 tbsps unsalted butter, melted
Candied blood orange slices
  • 3 small blood oranges, sliced into 1/4 inch
  • 1/2 cup granulated sugar
  • 1/2 cup water
Instructions
Tart shell

  1. Preheat the oven to 350 degrees F.

  2. To prepare the crust. In a food processor, pulse Graham crackers to fine crumbs.  Add almond meal to the Graham cracker crumbs and pulse a few more times until mixed. 

  3. Mix the melted butter with almond meal mixture.  Press the mixture into a 1 ¼ inch deep by 9 ¼ inch round loose bottom tart pan. 

  4. Bake the tart shell on the middle rack of the oven for 12 minutes. Remove the tart shell from the oven and let it cool completely.

Blood orange filling

  1. Wash and scrub the blood oranges with warm soapy water to remove any wax, then dry the oranges.  

  2. Put sugar in a bowl and zest the blood oranges directly into the bowl. Use your fingers to rub the zest into the sugar.

  3. In another bowl, use a citrus reamer to extract juice from the blood oranges. Strain and set aside.

  4. Soak gelatin sheets in a bowl of cold water for 10 minutes to let them bloom.

  5. Combine cream, labneh, sugar, and blood orange zest in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.

  6. Whisk in the blood orange juice until well combined

  7. Lift the gelatin sheets from the cold water and wring gently to remove excess water. 

  8. Add the gelatin sheets to the warm cream mixture and stir until they melt completely.

  9. Strain the blood orange mixture through a fine sieve and let it cool for 30 minutes before pouring it into the tart shell.

  10. Refrigerate for at least 4 hours or overnight for the filling to set.

Candied blood orange slices

  1. To make the candied blood oranges, stir sugar and water in a large saucepan over medium heat until the sugar dissolves.

  2. Add the orange slices and simmer for 18-20 minutes until the rind is soft and the liquid becomes syrupy.

  3. When ready to serve, drain the orange slices and arrange over the cooled tart.

Recipe Notes

If blood oranges are not in season, use regular oranges instead.

You can make the tart a day ahead and store in the fridge.

Make the candied blood oranges closer to serving time.

Harissa Roasted Salmon with tahini dressing

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This harissa roasted salmon is a delicious and foolproof weeknight dinner.  Gone are the days of overcooked, dry fish.

salmon with plate of pomegranate seeds and parsley, bowl of tahini dressing, and bowl of walnuts

We eat seafood three times a week and salmon is one of the fish we often turn to for an easy weeknight dinner.  I have a whole arsenal of salmon recipes but this one for slow-roasted salmon with harissa from Bon Appetit is a new favorite.  Bon Appetit delivered on their promise of slow roasting as a foolproof way of achieving moist and tender salmon. For a busy mom who’s trying to wrangle two kids and dinner, it’s a win not to worried about my fish overcooking.  

salmon topped with pomegranate seeds, walnuts, parsley, and tahini dressing

The salmon is seasoned and roasted in a bath of olive oil flavored with harissa at 275 degrees F until tender.  If you haven’t used harissa before, it’s a popular North African and Middle Eastern staple made of chilies and spices.  For those who can’t handle the heat fear not. Harissa has a mild heat that lends richness and depth to your favorite protein unlike the fiery habanero.  Even my toddlers can eat this! I’ve used it on fish, chicken, lamb, soups, and even hummus. I tried both harissa powder and paste, and the paste did a much better job of imparting flavor compared to the powder. A little goes a long way and you can find it in many Middle Eastern supermarkets.

harissa roasted salmon with two serving forks

While the fish is roasting, I prepare the toppings–roast the walnuts, remove the pomegranate seeds, chop up some parsley, and whip up the yogurt sauce.  The walnuts and pomegranate seeds add texture while the tahini yogurt sauce brings everything together. Vu and the kids like the salmon with quinoa but you can serve it with your favorite grains or a bowl of greens like broccolini or green beans.

harissa roasted salmon on serving platter

I love how Bon Appetite upgraded a boring salmon dish with harissa and made it a delicious and foolproof weeknight dinner.  This harissa roasted salmon is on regular rotation at our house and I always make extra so we have leftovers for lunch.

If you’re looking for seafood recipes, you might like: mouclade, garlic prawn tapas, or pan seared diver scallops.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.5 from 6 votes
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Harissa roasted salmon with tahini dressing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This harissa roasted salmon is a delicious and foolproof weeknight dinner. Gone are the days of overcooked, dry fish.  Recipe adapted from Bon Appetit  

Course: Dinner
Cuisine: Seafood
Keyword: harissa, salmon, tahini
Servings: 4 servings
Ingredients
  • 1.5 pounds salmon
  • 1/4 cup olive oil
  • 2 tbsps harissa paste
  • 2 garlic cloves, finely chopped
  • salt for seasoning
  • 1/4 cup walnuts, toasted
  • 1/4 cup parsley, chopped
Tahini dressing
  • 2 garlic cloves, finely chopped
  • 2 tbsps organic tahini
  • 1/2 cup organic Greek yogurt
  • 2 tbsps lemon juice
  • 1 tbsp honey
  • salt and pepper for seasoning
Instructions

  1. Preheat oven to 275 degrees F.

  2. Whisk olive oil, harissa paste, and garlic in a prep bowl.

  3. Pour half of the harissa mixture in a baking dish and swirl to coat.

  4. Season the salmon on both sides with salt and place the salmon skin down in the baking dish.

  5. Pour the remaining harissa oil over the salmon. 

  6. Roast the fish in the oven for 30 minutes until the flesh flakes apart easily with a spoon.

  7. During the last 5 minutes of roasting salmon, lay the walnuts in a single layer on a baking tray and roast in the oven for 5 minutes.

  8. To make the dressing, whisk the garlic, tahini, yogurt, honey, and lemon juice in a prep bowl. Season with salt and pepper to taste.

  9. When ready to serve, place the salmon on a serving plate, drizzle the dressing over the salmon, top with walnuts, parsley, and pomegranate seeds. 

Gluten free Earl Grey chocolate souffle cake

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This gluten free Earl grey chocolate souffle cake is rich, moist, and melts in your mouth but actually tastes quite light. It’s perfect for Valentine’s Day and any other occasions.

I know it’s been a bit quiet since last year.  In early December I was in a bad car accident and have been taking time off to let my body heal.  Physical therapy is helping a lot but my activities are still limited at the moment. On a good day, I can get into the kitchen and bust out a full meal but my mom and Vu have taken on more cooking so I don’t have to be on my feet as much.  One thing I miss a lot is baking. With Valentine’s Day coming up, I definitely have chocolate on my mind.

As a way of showing appreciation for how much Vu has taken on since my accident, I wanted to bake for him.  Given that chocolate cake is his all time favorite dessert, I couldn’t think of a better cake than this Earl Grey chocolate souffle cake from Cook Beautiful.

A souffle cake might sound intimidating but it’s just egg yolks and beaten egg whites combined with a few other ingredients to make a cake that puffs up during baking and collapses once cooled.  The egg yolks lend a wonder, velvety texture and keep the cake moist while the beaten egg whites make it really light and contribute to the crackly top. Athena used all purpose flour in the recipe but I substituted it for almond flour to add another layer of texture in the cake.  

My favorite part of the cake is probably the Earl grey flavored chocolate which gives it a nuanced beautiful citrus note at the end.  Athena paired the cake with candied kumquats and they complemented the rich dark chocolate flavor so well. If you can’t find kumquats, candied oranges would taste just as delicious. I served the cake with creme fraiche instead of whipped cream and it provided the perfect tang to cut through the sweetness of the chocolate.

Vu, my friends, and coworkers devoured this cake and I can’t blame them!  Who wouldn’t love a rich and moist chocolate cake that melts in your mouth but actually tastes quite light!  I have made this cake so many times that I can bake it in sleep. This gluten free Earl grey chocolate souffle cake is elegant, timeless, and will go down in my books as one of the best chocolate cakes ever.  If you’re searching for the perfect chocolate cake for Valentine’s Day, look no further!

If you’re looking for Valentine’s Day dessert inspiration, you might like: Earl Grey chocolate pots de creme, blood orange panna cotta, chocolate pudding with raspberries and sea salt, and chocolate cake with espresso butter cream.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 7 votes
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Gluten Free Earl Grey Chocolate Souffle Cake
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
 

This gluten free Earl Grey chocolate souffle cake is rich and moist and melts in your mouth but actually tastes quite light.  Recipe is adapted from Cook Beautiful by Athena Calderone.

Course: Dessert
Cuisine: French
Keyword: cake, chocolate cake, souffle cake
Servings: 10 servings
Ingredients
  • 1/2 cup organic whole milk
  • 2 tbsps Earl Grey loose tea leaves
  • 12 ounces fine-quality dark chocolate, chopped
  • 1 stick unsalted butter, cubed
  • 1/2 tsp pure vanilla extract
  • 1/2 cup granulated sugar, divided
  • 5 large organic eggs, separated and at room temperature
  • 1/4 cup almond meal (ground almond)
  • 2 tbsps cocoa powder, for dusting the cake
  • 1/2 cup creme fraiche for serving
Candied kumquats
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 cups kumquats, cut crosswise into thin slices
Instructions

  1. In a small saucepan, heat the milk over medium-high heat until bubbling at the edges. Remove it from the heat and add the tea leaves in the milk to steep. Cover for 10 minutes, strain the liquid through a fine sieve and set aside.

  2. Preheat the oven to 350°F (175˚C). Grease a 9-inch (23-cm) round cake pan with butter. Line base and side with parchment paper.

  3. Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water on low heat. Stir frequently until the chocolate and butter are melted and smooth.  Let the mixture cool to room temperature.

  4. Whisk in the infused milk, vanilla extract, and salt.

  5. In a large mixing bowl beat the egg yolks and 1/4 cup of sugar with an electric mixture until thick and creamy.  Fold the egg yolk mixture into the chocolate mixture. 

  6. Add in the ground almond flour.

  7. In a separate mixing bowl, use an electric mixer set at medium-high speed to beat the egg whites until soft peaks form while adding in the remaining sugar a tablespoon at a time. Continue beating the whites until they form stiff, glossy peaks.  Use a rubber spatula to gently fold the egg whites into chocolate mixture in two batches.

  8. Pour the batter into the cake pan, spreading it evenly across the top with an offset spatula. Bake for 35-40 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.

  9. When the cake is finished baking, transfer it to a wire rack and let it cool for 15 minutes, turn cake, top side up onto a wire rack and let it cool to room temperature. Dust the top with cocoa powder.

  10. To make the candied kumquats, in a small sauce pan bring water and sugar to a boil over medium-high heat until the sugar has dissolved. Add the kumquat slices, then reduce the heat to medium and simmer it until the kumquats are tender and translucent, about 15 minutes.

  11. Serve each piece of cake with creme fraiche and a spoonful of candied kumquats.

Cardamom poached quince with labneh

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These cardamom poached quince makes a wonderful, delicious start to an autumnal morning. It also pairs perfectly with granola, overnight oats, yogurt, and ice cream.

cardamom poached quince

Over the past few years my mom has become my partner in crime in the kitchen.  She’ll bring home the most exotic veggies and fruits from the supermarket and friends’ gardens.  This week she surprised me with five pounds of pineapple quinces. Quinces are in the same family as apples and pears but they’re often overlooked.  With their knobbly shape, fuzzy golden skin, and unyielding flesh, they are the unsung hero of winter.  When buying quinces, look for fragrant unblemished golden fruits. If you find green ones, leave them on the kitchen counter and let them ripen.  Unlike apples and pears, they keep well for weeks. I love coming down to the kitchen and being greeted by their intoxicating floral scent.

cardamom poached quince

Depending on my mood, I’ll bake a quince tarte tatin, galette, or cake, roast them with meat, pickle them, or turn them into membrillo, but often I’ll poach them to eat with yogurt, oatmeal, granola, or ice cream.  When cooked slowly, their white flesh gradually changes to a gently blush pink then deepens to a dark red reminiscent of a sunset. Quinces can be poached with sugar, maple syrup, or honey and a pod of vanilla or whatever spices you have in your pantry.  

cardamom poached quince

My favorite version is honey and cardamom.  I simply crush the cardamom pods with the back of my knife to release the seeds, throw them in a pot of water with honey, some orange juice and zest, and let them cook to perfection.  When they are ready, I throw them in a bowl of labneh with chopped pistachios and a drizzle of the poaching liquid. The remaining quinces can go into a lidded glass jar bathed in syrup and refrigerated for up to a week.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
cardamom poached quince
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Cardamom honey poached quince with labneh
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 10 mins
 

These cardamom poached quince pair perfectly with labneh, granola, overnight oats, and ice cream.

Course: Breakfast
Cuisine: American, Middle Eastern
Keyword: Labneh, Poached quince, Quince
Servings: 4 servings
Ingredients
  • 4 medium quinces, peeled, cored, and halved
  • 1/2 cup honey
  • 4 cups water
  • Thinly peeled rind and juice of 1 orange
  • 10 green cardamom pods
  • 2 cups labneh
  • 1/4 cup pistachio, roughly chopped
  • quince syrup for serving
Instructions

  1. In a medium saucepan, combine honey, water, orange juice, orange rind, and cardamom pods.

  2. Place the saucepan over medium-high heat and bring to a simmer.

  3. Lower the heat and cook gently until the quince is tender when pierced with a knife, about 50-60 minutes. 

  4. When the quince pieces are tender, remove them with a slotted spoon and set aside.  

  5. Continue cooking the poaching liquid and let it reduce to a syrup, about another 30 minutes.

  6. Divide the labneh into four serving plates.  Add the quince.  Top with pistachios and the syrup.

  7. Store the remaining quinces and syrup in an airtight container in the fridge for up to a week.

Hidden rose apple mascarpone tarts

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These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry for your dinner party.

four hidden rose apple tarts on cooling rack and one on a plate

We’re more than halfway into fall and I couldn’t be more excited to finally share the recipe for these hidden rose apple mascarpone tarts.  The recipe was featured on the feedfeed almost two years ago but I kind of forgot about it until I was flipping through one of my recipe books a few weeks ago.  

four hidden rose apple tarts on cooling rack and one on a plate

These utterly beautiful tarts feature one of my favorite apples, hidden rose apples.  Every fall I stalk the Specialty Produce’s Instagram page for their arrival. They’re a hot commodity in San Diego with all the restaurants staking a claim before I can lay my eyes on them.  Boasting a distinctive flavor of strawberry lemonade, these hidden rose apples make the most beautiful and delicious baked goods.

four hidden rose apple tarts on cooling rack and one on a plate

Even though these tarts look deceptively complicated, it’s quite simple to make.  Two things that ultimately break or make these tarts are good puff pastry and having a mandoline.  Good store bought puff pastry is my secret. Let’s get real here, with two kids, who has time to labor over homemade puff pastry.  

four hidden rose apple tarts on cooling rack and one on a plate

Having a mandoline makes slicing a hundred times faster. You can slice the apples by hand with a very sharp knife but make sure they’re the same thickness.  Sliced apples are softened after a quick trip in the microwave to make it easier to fold. Then they’re layered on top of puff pastry and mascarpone and flavored with cinnamon.  If you’re feeling adventurous, cardamom is a great substitute. Once the pastry is rolled up, they bake into the oven for about 35-40 minutes to perfection.

four hidden rose apple tarts on cooling rack and one on a plate

Beside holding their shape so well after baking, these hidden rose apples also maintain their color brilliantly that friends have told me they look like real roses.  With Christmas approaching, they would make for a lovely dessert gracing your dinner table. If you can’t find hidden rose apples, use baking apples with red or pink skin like Cortland, Empire, Pink Lady, or Honeycrisp and they’ll come out just as lovely.    

four hidden rose apple tarts on cooling rack

Here’s a link to a tutorial of how they’re made so you can see how easy they are to put together.

If you like tarts, check out these recipes: hidden rose apple tarts, pink pearl apple galette.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 6 votes
Print
Hidden rose apple mascarpone tarts
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry. 

Course: Dessert
Cuisine: American
Keyword: dessert, Hidden rose apples, pastry, tart
Servings: 6 servings
Ingredients
  • 2 small hidden rose apples, cored and thinly sliced
  • juice of a lemon
  • 1 sheet of all butter puff pastry (10x6 inches)
  • 1/4 cup turbinado sugar
  • 1/2 tbsp Saigon cinnamon
  • 1/4 cup mascarpone cheese
  • 1 egg lightly beaten for egg wash
  • confectioners' sugar for serving
Instructions

  1. Core and thinly slice the apples with a mandoline.

  2. Combine the apple slices with lemon juice in a bowl and microwave 2 minutes. Wait for the apple to be cool enough to handle. Pat dry the apple slices of excess moisture and set aside.

  3.  On a floured surface, roll out the puff pastry and cut into 6 even strips.

  4.  In a small prep bowl, combine the sugar and cinnamon together.

  5. Spread the mascarpone cheese and sprinkle the cinnamon sugar mixture onto the bottom half of puff pastry strips.

  6.  Arrange the apple slices on top of the pastry strips.

  7. Fold the pastry puff in half lengthwise and roll them up. Brush them with the egg wash. Place in greased muffin tins.

  8. Bake for 35-40 minutes at 375 degrees F.

  9. Let them cool for 10 minutes before serving.

  10. When ready to serve, dust with confectioners' sugar.

 

Red kuri squash mascarpone walnut tarts

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These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

When it comes to Thanksgiving desserts, I always struggle with what to make.  In the past, I’ve made apple pie, pumpkin pie, pumpkin roulade, and pumpkin ice cream and tried to have one of the classics so guests wouldn’t be disappointed.  This year I happened to buy a lot of red kuri squash and decided to give an old red kuri tart recipe a little update. These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Red kuri mascarpone walnut tarts

With this recipe, you can make both the filling and the crust ahead of time so it’s not stressful to pull off these delicious tarts on the day of.  For the crust I added ground walnut to the dough to give it a nuttier taste. If you don’t like walnut, you can also substitute almond meal instead.

Red kuri mascarpone walnut tarts

The squash filling is made with roasted red kuri squash and spiced with cinnamon, nutmeg, and ginger.  Mascarpone cheese is added to create a creamy texture. Instead of using sugar, I added honey which created a molasses like undertone.

Red kuri mascarpone walnut tarts

These red kuri squash mascarpone walnut tarts are simple to put together.  Just imagine the delight on your guests’ faces when they are served an individual tart topped with a dollop of whipped cream, extra walnuts, and a drizzle of honey.   This recipe is definitely one of our favorite ways to use red kuri squash and hope it will become yours too. Happy Thanksgiving!

red kuri mascarpone walnut tarts

If you like tarts, check out these recipes: hidden rose apple tarts, fig and yogurt tarts, strawberry basil mascarpone tart, roasted red kuri tart.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you like soups, check out these recipes: roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup. If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 6 votes
Red kuri mascarpone walnut tarts
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Red kuri squash mascarpone walnut tarts
Prep Time
20 mins
Cook Time
1 hr 20 mins
Resting time
45 mins
Total Time
1 hr 40 mins
 

These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Course: Dessert, Pastry, Thanksgiving
Cuisine: American
Keyword: dessert, pastry, red kuri squash, tart, walnut
Servings: 8 servings
Ingredients
  • 1 cup all purpose flour
  • 1/2 cup ground walnuts
  • 1 stick of unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 2 tbsps icing sugar
  • 2 tbsps low fat cream cheese
  • 4-5 tbsps ice cold water
Filling
  • 1.5 pounds organic red kuri squash
  • 4 ounces mascarpone cheese
  • 2 small organic eggs
  • 1/4 cup honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
For serving
  • 1/2 cup organic heavy whipping cream
  • 1/2 tbsp icing sugar
  • 1/4 cup toasted walnuts
  • Extra honey for serving
Instructions

  1. Preheat the oven 350 degrees F.

  2. Cut the red kuri squash in half, scoop out all the seeds, and place them face down on a baking sheet lined with parchment paper.

  3. Roast the squash for 30 minutes until the inside is tender.

  4. Let it cool to room temperature, discard any stringy parts, then use a spoon to scoop out the flesh.

  5. While the squash is baking, prepare the crust. In a food processor, add flour, walnut, butter, cream cheese, sugar, and salt and process until the mixture resembles breadcrumbs.

  6. While the food processor is running, add water and pulse until the dough comes together.

  7. Divide the pastry into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.

  8. Roll the cooled dough between two sheets of parchment paper to about ⅛ inch thickness.

  9. Use a round cutter of about 5 ½ to 6 inches and stamp out 8 rounds. If you don’t have a round cutter, you can use a round bowl larger than the diameter of the tart pans.

  10. Lift the pastry rounds into the tart pans, press in the base and sides, trim the edges, and prick the bases with a fork. Cover and refrigerate for another 15 minutes. This will help prevent the crust from shrinking during baking.

  11. To prepare the filling, in a food processor, combine the squash, mascarpone, honey, vanilla, and spices and process until smooth. Pour the filling into a large bowl and set aside.

  12. When ready to bake, place the tart pans on a baking tray and line each with baking paper, fill with rice or dried beans, and bake for 15 minutes at 350 degrees F.

  13. Remove the rice or beans and paper and bake for another 10 minutes until golden.

  14. Spoon about ¼ cup of filling into the tart pans and bake for 23-25 minutes in the middle rack until set and light golden. If the filling starts to crack, it means they’re overbaked.

  15. Remove the tarts from the oven and let them cool to room temperature.

  16. When ready to serve, whisk the heavy cream and icing sugar together until soft peaks form.

  17. Top each tart with a dollop of whipped cream, chopped walnuts, and drizzle of honey and serve immediately.

Roasted carrots and beets with ghost pepper and lentils

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Roasted carrots and beets are transformed by ghost pepper into a adventurous, complex, and flavorful dish that is delicious on its own and pairs well with roast meat and fish.

roasted carrots and beets

Thanksgiving is a few days away and I have my menu all planned! It’s a bit stressful for me to cook the whole feast solo but after a decade of doing this I think I got a handle on it.  For the main event, I’ll be roasting my usual easy, foolproof Thanksgiving turkey.

roasted carrots and beets

We all know it’s the side that’s really the star of the big day and I like to switch things up every year.  Let’s be real, who wants to eat brussels sprouts, mashed potato, or green bean casserole years after years!  I couldn’t be more excited to partner with Yellowbird Sauce to share this flavor forward side dish of roasted carrots and beets with ghost pepper and lentils.

roasted carrots and beets

Both carrots and beets have a natural sweetness that plays so well with the heat of ghost pepper.  I added just a touch of ghost pepper but feel free to add more if your taste buds feel it’s too tame. Made in the heart of Austin from a blend of fresh fruits and veggies, with no preservatives or any ingredients that you can’t pronounce, Yellowbird condiments offer a hearty sauce with a wide range of heat level that pair well with different vegetables, meats, and fish.

roasted carrots and beets

To prepare the root vegetables, I give them a good scrub to get rid of the dirt.  I buy organic carrots and beets and don’t peel the skin off because there’s a lot of nutrients in it.  To infuse the carrots and beets with flavor, I toss them in a mixture of olive oil, honey,  pomegranate molasses, ghost pepper, and garlic and roast them until tender.    

roasted carrots and beets

After 20 minutes in the oven, the carrots and beets were transformed in a flavorful and complex side with the help of the ghost pepper.  They pair so well with lentils, sweet pomegranate tendrils, mint, and a tangy yogurt dressing and bring a much needed break to a heavy meal.  If you happen to have vegetarian guests at your party, these roasted carrots and beets will make them happy and satisfied. We make this dish for meatless Monday as well as a side with other protein like chicken, lamb, and salmon.        

roasted carrots and beets

These condiments from Yellowbird Sauce are quite addicting and have become a pantry staple for heat lovers like us.  We like the 2.2 oz bottles that’s perfect for our small family and we find ourselves using them more than just a condiment for tacos, wings, and pho.  They go into a lot of marinades and salad dressing and I can’t wait to share more recipes with you.  For more inspiration, you can find a whole arsenal of recipes on the Yellowbird Sauce website.

roasted carrots and beets

This post was sponsored by Yellowbird Sauce.  All opinions are mine.  Thank you for supporting the brands that support Beyond Sweet and Savory.

 

5 from 6 votes
roasted carrots and beets
Print
Roasted carrots and beets with ghost pepper and lentils
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
 

Roasted carrots and beets are transformed by ghost pepper into a complex and flavorful dish that pair so well with meat and dish.

Course: Side Dish, Thanksgiving
Cuisine: American
Keyword: beets, carrots, ghost pepper, lentils
Servings: 4 servings
Ingredients
  • 1 pound organic baby carrots, trimmed and leave about 1” of green tops
  • 4 organic small golden beets, trimmed and leave about 1” of green tops
  • 4 organic small chioggia beets, trimmed and leave about 1” of green tops
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 tbsp pomegranate molasses
  • 1/2 tsp Yellowbird Sauce ghost pepper condiment
  • 2 cloves of garlic, finely chopped
  • 1/4 tsp salt
  • 1 cup French lentils
  • 1/2 cup fresh pomegranate tendrils
  • 1/4 cup of mint leaves
  • 2 tbsps toasted pistachios, roughly chopped
Greek yogurt dressing
  • 1/4 cup Greek yogurt
  • 1 tbsp honey
  • 1/4 tsp ghost pepper
  • Salt and pepper to taste
Instructions

  1. Preheat the oven to 375 degrees F. 

  2. In a large prep bowl, whisk olive oil, honey, pomegranate molasses, ghost pepper condiment, salt, and garlic.

  3. Add the carrots and beets to the bowl and toss until well coated.

  4. Lay the carrots and beets in a single layer on a roasting pan and roast for about 20 minutes until tender.  If not tender, put it back in the oven for another 3-5 minutes.

  5. While the vegetables are roasting, prepare the lentils. Cook lentils in a medium saucepan on medium-high heat for 15 minutes until tender. Drain. Rinse under cold water and drain again.

  6. To prepare the dressing, in a small bowl, whisk together yogurt, honey, and ghost pepper condiment. Season with salt and pepper to taste.

  7. When ready to serve, add the lentils to the plate. Place the carrots and beets over the lentils. Garnish with pomegranate, mint leaves, and pistachios. 

  8. Serve the vegetables with yogurt dressing.

Recipe Notes

To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot and beet mixture.