Beyond Sweet and Savory - food and life through our lens

Earl Grey chocolate ice cream

August 2, 2019 by vytran24

This Earl Grey chocolate ice cream has a deep, rich chocolate taste layered with a beautiful Earl Grey note that keeps you coming back for more.

Meet my new favorite chocolate ice cream, Earl Grey chocolate ice cream! I have been dreaming of bringing an Earl Grey chocolate ice cream to life since I made these Earl Grey chocolate pots de creme over a year ago. For me, regular chocolate ice cream doesn’t quite hit the spot. I’m drawn to chocolate ice cream layered with flavors like chile, herbs, espresso, or Earl grey tea. This Earl grey chocolate ice cream is my pots de creme re-imagined.

To make the ice cream, I steeped Earl grey tea leaves in a heavy cream and milk mixture for 8 minutes. I wanted a gentle Earl Grey flavor to complement the chocolate so I decreased the amount of Earl grey tea from the original recipe. For the chocolate flavor, I whisked in melted Valrhona 70% cacao and Dutch processed cocoa which imbued the cream mixture with an intense chocolate flavor analogous to a dark roast coffee. I also tested the recipe with regular, unsweetened cocoa powder and the Dutch process cocoa won . Use good quality chocolate instead of bars or chips with high sugar and cocoa butter which compromise the texture and freezing temperature.

The cream mixture is used to temper the egg yolks and create the custard base. Egg yolks help create a creamy and smooth texture and only four yolks are needed for this recipe. From my ice cream making experience, you need a minimum of two egg yolks to get that creamy texture and maximum of four otherwise that eggy undertone will start to come through. Don’t get me wrong, I love eggs but prefer them for breakfast and not for my desserts to taste eggy. Once the eggs are tempered, the whole mixture is cooked over low heat to create a creamy custard. Strain the custard to get rid of any scrambled eggs or lumps and let it cool to room temperature before refrigerating. I prefer to refrigerate my custard overnight for all the flavors to meld together instead of churning it right away.

This Earl Grey chocolate ice cream is for the chocolate lovers who want a little more–a chocolate ice cream with depth, richness, and a beautiful Earl grey note. We enjoyed it so much we’re onto batch number three already. With the weather being in the 80s-90s, we’ll be making this all summer long to cool down.

For more ice cream recipes, check out these recipes: mulberry crumble ice cream, roasted balsamic strawberry ice cream, Earl grey honey blossom ice cream, Vietnamese coffee ice cream, and rum raisin ice 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.

4.75 from 4 votes

Earl Grey chocolate ice cream

Prep Time

20 mins

Cook Time

30 mins

Churning Time

25 mins

This Earl Grey chocolate ice cream has a deep, rich chocolate taste layered with a beautiful Earl Grey note that keeps you coming back for more.

Course: Dessert

Cuisine: American

Keyword: chocolate cake, Earl grey, Ice cream

Servings: 8 servings

Ingredients

2 cups heavy cream
1 cup 2% milk
8 oz dark chocolate, 70%
1/4 cup Dutch cocoa
2 tbsps loose Earl grey tea leaves
4 medium egg yolks
3/4 cup granulated sugar
1/8 tsp salt
1/4 cup dark chocolate, 70% chopped

Instructions

In a double boiler or a bowl set over a saucepan of simmering water, add the cacao solids and ½ cup of heavy cream. Stir chocolate until melted and smooth. Set melted chocolate aside.
In a heavy saucepan, combine remaining heavy cream, milk, salt and ½ cup of sugar.
Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer) and sugar completely dissolved, about 5 minutes. Remove from heat.
Add the Earl Grey tea leaves and let it steep for 7-8 minutes until the cream has taken on the tea flavor, stirring occasionally and tasting to make sure it’s not too bitter.
Whisk in Dutch cocoa until smooth. Add in melted chocolate and whisk until smooth.
In a medium heatproof bowl, whisk the yolks just to break them up and whisk in remaining sugar. Set aside.
Put the saucepan back on the stove over low heat and let it warm up for 2 minutes.
Carefully measure out ½ cup of hot cream mixture.
While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.
Strain the base through a fine-mesh strainer into a clean container.
Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 4 hours or overnight.
Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
Spin until thick and creamy about 25-30 minutes.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
When ready to serve, scoop the ice cream into a serving bowl and top with chopped chocolate.

Mulberry crumble ice cream

July 23, 2019 by vytran24

This mulberry crumble ice cream has a tangy berry flavor complimented by a spiced cinnamon crumble that tastes like mulberry pie in frozen form.

Happy July everyone! Summer is always busy for us with the kids at home. Keeping them entertained is a challenge but it’s been a fun filled schedule with July 4th celebration, beach days, and many evenings at the park. Cooking wise we haven’t done much because it’s too hot to turn on the stove or oven. One thing we have been making a lot of is ice cream. With July being national ice cream month and my favorite food holiday, I have quite a few ice cream and sorbet recipes coming your way. The first is this delicious mulberry crumble ice cream that tastes like mulberry pie in frozen form.

I discovered mulberries a few years ago and have been figuring out more ways to incorporate them into recipes. With a distinctive sweet and tangy taste that’s unlike any other berries, mulberries make the most delicious desserts. Imagine pies, tarts, jams, and frozen desserts! This mulberry crumble ice cream recipe was inspired by a marionberry pie that I had while living in Washington State. With a sweet tart berry taste and crumble topping spiced with cinnamon, it was one of the most delicious pies I have ever devoured.

The mulberry was turned into a compote, pureed, strained, and then folded into the ice cream mixture prior to churning. To achieve that unforgettable tang from the pie, I added creme fraiche to the ice cream base. The natural tanginess of creme fraiche offers a neutral background that’s perfect for mulberries, other berries, and stone fruits. For the crumble, it’s a simple mixture of flour, butter, and sugar spiced with cinnamon. If you don’t like cinnamon, other spices like nutmeg and cardamom also work well.

We love this ice cream so much we have made it three times already. I also stocked up on mulberries and froze them so I can make it again when the current batch is gone. With its tangy flavor, berry undertone, and cinnamon spiced crumble, you’re in for a treat! This mulberry crumble ice cream is the perfect way to celebrate national ice cream month!

For more ice cream recipes, check out these recipes: roasted balsamic strawberry ice cream, Earl grey honey blossom ice cream, Vietnamese coffee ice cream, and rum raisin ice cream.

5 from 3 votes

Mulberry crumble ice cream

Prep Time

20 mins

Cook Time

45 mins

This mulberry crumble ice cream has a tangy berry flavor complimented by a spiced cinnamon crumble that's like eating a mulberry pie in frozen form.

Course: Dessert

Cuisine: American

Keyword: Ice cream

Servings: 8 servings

Ingredients

1 1/2 cups heavy cream
1/2 cup 2% milk
3/4 cup granulated sugar
2 large egg yolks
1/8 tsp salt
1 cup creme fraiche

Mulberry compote

1 lb fresh mulberries
1/4 cup granulated sugar

Crumble topping

1/2 cup all purpose flour
1/4 cup turbinado sugar
4 tbsps unsalted butter
pinch of salt
1/2 tsp ground cinnamon

Instructions

In a heavy non-reactive saucepan, combine mulberries, sugar, and lemon juice and stir well. Put the pan over medium heat and cook, stirring frequently until the mulberries are soft and the liquid they release has reduced somewhat, about 10 minutes.
Let it cool slightly then transfer the mulberries and their juice to a blender or food processor and puree until smooth. Strain the mixture through a fine-mesh strainer into a bowl, pressing on the solids to extract as much puree as possible. Discard the solids and refrigerate the mulberry.
In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.
In a heavy non-reactive saucepan, combine cream, milk, salt and ½ cup of sugar.
Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer). Reduce the heat to low.
Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
Pour the cream-egg mixture back to the saucepan and cook over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.
Strain the base through a fine-mesh strainer into a clean container.
Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.
When ready to churn the ice cream, whisk the creme fraiche, then the mulberry puree into the ice cream base.
Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
Spin until thick and creamy about 25-30 minutes.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
To make the crumble, in a medium prep bowl, combine flour, sugar, butter, salt, and cinnamon. Use your fingers and rub the mixture together until it resembles breadcrumbs. Refrigerate the crumble for 15 minutes until chilled.
When ready to bake, preheat the oven to 350 degrees F.
Spread the chilled crumble mixture on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
Transfer the baking sheet to a wire rack and let it cool completely before breaking it into small pieces. Store the crumble in a tight-lidded container until ready to serve.
When ready to serve, scoop the mulberry ice cream into a bowl and top with the crumble.

Pear radicchio fennel walnut goat cheese salad

June 27, 2019 by vytran24

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

This salad is a stunning addition to any table with vibrant bursts of colors from the Castelfranco radicchio next to the darker Chiogga radicchio, peppered with crisp fennel, sweet pears, toasty walnuts, and an out of this world Montchevre® Truffle Goat Cheese log. With only a handful ingredients, this salad brings all the favors–bitter, sweet, tangy, and truffle!

With summer weather in full force, salads become the main draw for our dinner parties. I am so excited to partner with Montchevre® to share one of my favorite salads with pear, radicchio, fennel, walnut, and Montchevre® Truffle Goat Cheese log. The Montchevre® original, honey, garlic and herb cheese logs are staples for our salads, frittatas, bruschetta, and savory tarts but we reserve the truffle goat cheese for special occasions like dinner parties and holiday entertaining.

For the salad, I used two firm Bartlett pears but Anjou or Bosc also work well. After halving and coring the pears, I cut them lengthwise into thin slices with a mandoline. If you don’t have a mandoline, a very sharp knife will work as well. The pear slices are placed in a bowl of water with lemon juice to prevent them from browning.

To prep the radicchio, remove and discard any brown or wilted leaves, then separate the leaves from the head. Toss the torn leaves in a bowl filled with cold water so they can perk up. Drain and pat them dry with paper towel when you are ready to make the salad. For larger radicchio leaves, chop them in half lengthwise, and half again.

For the fennel, trim the bulbs of their tops and stem end. Reserve the fennel fronds for topping the salad. Cut each bulb in half lengthwise then thinly slice it using a mandoline. Add the fennel to a bowl of cold water to keep them crisp.

Once the prep for all the component is done, I put everything in a large bowl and toss them with the salad dressing. Bitter and sweet play well together in this salad of radicchio with pear and anise-flavored fennel with the goat cheese adding the tangy richness of fresh goat milk flavor with a rich truffle undertone. The dressing is just a simple one of good quality olive oil, balsamic vinegar, and honey while the walnuts bring crunch and a nuttiness.

This is no ordinary salad! Your guests will remember this distinctive grown-up salad for years to come. And don’t skim on the truffle goat cheese because it’s the hero that gives the salad that extra oomph and makes it unforgettable. We love that Montchevre® Goat Cheese Logs are non-GMO and aged to perfection with a delicious, smooth, creamy, and tangy flavor. When it comes to salads, it’s all about using the best ingredients. This recipe can be scaled up to serve a crowd for your dinner party or down to make a delicious dinner for one. More to love at Montchevre.com!

If you like salads, you might like these recipes: fig watercress goat cheese salad, tomato fig peach prosciutto and burrata salad, and watermelon radish carpaccio and arugula salad.

5 from 3 votes

Pear radicchio fennel goat cheese salad

Prep Time

15 mins

This salad is a stunning addition to any table, with vibrant bursts of colors from the Castelfranco radicchio next to the darker Chiogga radicchio and peppered with crisp fennel, sweet pears, toasty walnuts, and an out-of-this-world Montchevre® T ruffle Goat Cheese Log.

Course: Salad, Side Dish

Cuisine: American

Keyword: Fennel salad, Pear salad, Radicchio salad, Truffle goat cheese

Servings: 4 servings

Ingredients

2 firm pears (Anjou, Bartlett, or Bosc variety), cored and thinly sliced
1 small head of Castelfranco radicchio, leaves torn
1 small head of Chiogga radicchio, leaves torn
4 ounces Montchevre® Truffle Goat Cheese Log, crumbled
1 fennel bulb, thinly sliced, fronds reserved
Juice of 1 lemon

Salad dressing

1/4 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsps honey
Salt and freshly ground pepper, to taste

Instructions

Preheat oven to 325° F. Scatter walnuts on a rimmed baking sheet, roast for 7–10 minutes, tossing once, until golden brown. Let cool, then chop.
In a small bowl, whisk together olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
Place the pear, fennel, and radicchio in a large bowl. Add the dressing and toss until coated.
Top with chopped walnuts, fennel fronds, and crumbled goat cheese.
Serve immediately.

Avocado caprese salad

June 19, 2019 by vytran24

This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.

Every summer I look forward to the arrival of sweet, juicy heirloom tomatoes. Lucky for us, beautiful heirloom tomatoes from Cherokee Purple to Costoluto Genovese arrived in droves late spring at the farmers market. Without fail the first salad that I always make is a classic caprese. This classic summer salad is my go to for lunch and dinner when I don’t feel like cooking. To make it more filling, I added avocado for a complete meal. This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, creamy buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.

For the salad, use different in season heirloom tomatoes for the best taste. I slice them to about ¼ of an inch so they’re not too thick to bite into. The buffalo mozzarella are also sliced to the same thickness and arranged on a platter overlapping with the tomatoes and basil leaves. Everything is lightly seasoned with salt and let stand for about 15 minutes to let the flavors meld and juice released from the tomatoes and mozzarella.

Right before serving, the avocado slices go right in the middle of the platter and a tangy balsamic vinegar is drizzled on top. This avocado caprese salad is a terrific first dish for a dinner party or a light meal served with crusty bread and can be scaled to feed a large crowd or a meal for one. Sweet heirloom tomatoes, herby basil, creamy mozzarella, and delicious avocado make this dish a real summer treat.

If you like salad, check out these recipes: tomato fig peach salad, fig watercress goat cheese salad, and cherry tomato salad.

5 from 4 votes

Avocado caprese salad

Prep Time

10 mins

This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.

Course: Appetizer

Cuisine: Italian

Keyword: avocado salad, caprese salad, heirloom tomatoes

Servings: 4 servings

Ingredients

1 pound heirloom tomatoes
8 ounces buffalo mozzarella, room temperature
2 Hass avocados, pitted and sliced
1/2 cup basil leaves
1/4 cup extra virgin olive oil
1 tsbp aged balsamic vinegar
1 tbsp honey
1/4 tsp Flaky sea salt
1/8 tsp Freshly ground pepper

Instructions

Slice mozzarella into ¼ inch slices. Lay them on a plate and let them sit loosely cover to room temp.
Slice the tomatoes into ¼ inch slices.
On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap. Sprinkle with salt and let them sit at room temp for 15 minutes.
To prepare the dressing, in a small bowl, whisk together olive oil, balsamic vinegar, honey, and pepper.
Slice the avocados lengthwise and set them in the middle of the platter.
When ready to serve, drizzle with balsamic dressing.

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Arroz negro squid ink paella

June 3, 2019 by vytran24

This post was sponsored by Wente Vineyards. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible. This message is for readers 21+.

Arroz negro is a traditional Spanish specialty originating from the Valencia and Catalan regions made simply with prawns, squid and squid ink. This dish with its ink stained rice is the epitome of of deep sea on a plate.

Now that spring is nearing its end, we have transitioned to lighter fare. Lots of salads, barely cooked meals, and seafood take center stage on our dinner table. I couldn’t be more excited to partner with Wente Vineyards to kick off summer with lots of delicious food, wine pairing, and more time spent with loved ones over communal dining. Having discovered Wente Vineyards many years ago while living in the Bay Area, we love their Morning Fog Chardonnay and enjoy pairing it with seafood, especially arroz negro, or squid ink paella.

Paella is the dish that made me fall in love with Spanish food but it’s arroz negro that cemented my love for Spain. Arroz negro is a traditional Spanish specialty originating from the Valencia and Catalan regions. Made simply with prawns, squid and squid ink, the striking ink stained rice makes this nothing short of a showstopper and is the epitome of deep sea flavor.

Arroz negro is all about depth of flavor. The intensity of flavor in the fish stock, the kind of rice, and the size of paella pan are the most important factors affecting how delicious this dish will turn out. For arroz negro, I used a basic homemade fish stock made from simmering a pound of prawn heads and tails with 4 cloves of garlic, 4 cups of water, and letting the volume reduce by half over 30 minutes. You can double or triple the amount to make what you need. If you don’t have time to make your own fish stock, get a quality stock from your fishmonger or local supermarket.

Use a short grain rice like Spanish bomba or Calasparra that will absorb more water than any other types of rice without losing its texture. The more stock the rice absorbs, the more flavor it will take on. A wide paella pan with a thin base allows the liquid to cook off quickly and evenly. The caramelization of the ingredients and how the rice cooks over the wide surface add different dimensions of flavor to the finished dish.

After cooking the squid rings, I quicky sauteed the onion then added garlic, and tomatoes to let everything caramelize before stirring in paprika and saffron. Then I stirred in the rice and let it cook in the sofrito (aromatic mixture of gently sautéed onions, garlic and tomatoes) before pouring in homemade fish stock, Wente Morning Fog Chardonnay, and squid ink. Everything is simmered for until the rice becomes tender and the liquid has been absorbed. Keep an eye on the mixture and add a tablespoon of water at a time if it’s becoming too dry. Unlike a risotto, only stir it occasionally to keep the rice from sticking to the bottom and burning. After 15 minutes, I arranged the prawns on top and let it cook covered with a lid for about 5-7 minutes.

When the prawns are cooked, I added the squid rings back into the pans, then took it off the stove to rest for about 10 minutes. Traditionally arroz negro is served with a garlicky saffron aioli but I found that this dish is so rich already, a sprinkle of chopped parsley and a splash of freshly squeezed lemon juice add a lovely finish to this dish.

I love how the rice grains in the middle are tender but maintain some bites while the bottom has a crisp layer bursting with different textures and flavors. The braising liquid imbues every grain with heady ocean infused perfume and flavor that pairs perfectly with a glass of Wente Morning Fog Chardonnay. With notes of creamy lemon curd, graham, a touch of floral and vanilla, and a nice acidity, Morning Fog Chardonnay complements the richness of this dish. Next time you’re looking for a great wine to pair with seafood, look no further than Wente Vineyards Morning Fog Chardonnay!

If you like seafood, you’ll like these recipes: Garlic prawn tapas and mouclade.

5 from 5 votes

Arroz Negro

Prep Time

30 mins

Cook Time

50 mins

Course: Dinner

Cuisine: Spanish

Keyword: Garlic prawns, Paella, Seafood, Squid ink, Squid ink rice

Servings: 6 servings

Ingredients

1 lb prawns, head on
1/2 lb squid
1/4 c olive oil extra virgin
1 white onion, finely chopped
2 plum tomatoes, chopped
8 garlic cloves, finely chopped
1 tsp sweet paprika
pinch of saffron
12 ounces Bomba or Calasparra rice
1/2 cup Wente Morning Fog Chardonnay
6 cups cups fish stock
60 ml squid ink
1/2 tsp salt
1/4 cup parsley, chopped for serving
1 lemon, for serving

Instructions

To prepare the squid, remove wings from the squid and cut the bodies open down one side. Cut them into slices about 1/4 inch thick. Slice any large tentacles into bite size pieces.
Heat olive oil in a paella pan over medium heat and add the squid to the pan and saute for 30 seconds then remove them from the pan and set aside.
Add the onion and let it cook until fragrant and translucent, about 5 minutes.
Stir in the garlic and tomatoes and cook for a few minutes. Add in the paprika and pinch of saffron and continue cooking on low heat until you have a soft, thick mixture, about 10-12 minutes.
Add the rice to the pan and let it coat in tomato mixture.
Pour the wine into the pan and let it simmer for 5 minutes.
Add the fish stock and give it a quick stir before adding in the squid ink. Season with salt to taste.
Bring the rice to a boil then reduce the heat to a gentle simmer. Leave the rice to cook for another 20 minutes Keep an eye on the mixture and stir occasionally to make sure the bottom of the pan is not burnt. At this stage, you don't want to stir frequently or you will disturb the socarrat base that has formed at the bottom of the pan. Add a tablespoon of water if it's becoming too dry. The texture of the rice should just be al dente.
Add the prawns and cook for another 5-7 minutes. Add back the squid.
Remove the pan from heat and let it rest for 10 minutes.
When ready to serve, divide the rice among 4 serving plates. Top with parsley and lemon wedge for serving.

Strawberry mascarpone French toast

May 12, 2019 by vytran24

Sweet strawberries, whipped mascarpone, and fluffy French toast make the perfect breakfast for Mother’s Day or any special occasions!

Last Mother’s Day I had an incredible opportunity to appear on our local San Diego TV channel KUSI to show dads and their kids how to prepare two easy breakfast dishes to surprise moms for Mother’s Day. To be honest, I was really close to turning down the offer because one, I have major stage fright and two, Dillon was shy of 9 months old and I wasn’t feeling at my best. On a day to day basis, I feel like a completely failure as a mom. When I see other moms dropping their kids off at 8 AM so well put together with their makeup on and hair curled while I barely threw together Aiden’s lunch and rushed out the door with a messy bun and sweats, I secretly envied them. Sometimes I overhear moms bragging about their barely 5 year olds knowing all their sight words and reciting the multiplication and division tables like no one’s business, I wondered where I went wrong with Aiden’s education because he can barely count to 100. The societal pressure to prepare your kids to be successful even before they start grade school is tremendous. When did preschool success become indicative of college success?

I used to believe that I had the same capabilities as other supermoms who run the world but reality soon set in. With two kids to take care of, being a wife, a working mom, and running my own business, something gotta give whether it’s my kids, my marriage, my work, or my sanity. It’s impossible to put one hundred percent in everything because my time and energy are finite. Overtime I learned that my type A personality was detrimental to how my kids’ growth so I stopped micromanaging. It doesn’t matter how many times I tell Aiden to eat his food, put his plate in the sink, drink his milk, or clean up after his toys, he’s only a 5 year old and he’ll pick and choose what he wants to do regardless of what I tell him. I became more realistic in managing my expectations of the boys because at the end of the day their health and happiness mattered most to me. Certain skill sets like reciting sight words and memorizing multiplication and division tables can wait.

After five years of being a mom, I’m learning not to get too absorbed in the moment and to be kinder to myself. On days when Murphy’s law is in full effect with the kids screaming at me or at each other, the house in disarray which is usually 95% of the time, and dinner unlike to materialize, I choose to to laugh at their antics and order take-out. My ideals of motherhood have changed so much since I became a mom. Now it’s all about celebrating little victories like getting both kids to eat breakfast, teaching them to say good morning to grandparents in Vietnamese, or reading at least one book before bedtime. Aiden and Dillon have transformed my ideals of motherhood for the better and I couldn’t be more grateful for every moment with them–the 1 AM tantrums, the mess, the tears, the random I love yous–all of it.

Despite my fear and hesitation of being on TV, with my husband’s encouragement, I took the plunge. I had millions of neurons firing and my heart ready to burst out of my chest but it was one of the most incredible experiences of my life and one of my favorite food memories ever. I was asked to share two recipes that would be reflective of my blog so I decided to make French toast, our favorite weekend breakfast that the boys always request.

Whenever people hear the word French, they think it’s difficult but French toast is one of the easiest and most delicious breakfast dish you can make. With French toast, I like to use brioche or challah. Both breads are enriched with eggs, milk, and butter so they make the most fluffy and buttery French toast. Bread and Cie is my favorite bakery to get those breads. Trader Joe’s has a really good, pre-sliced brioche when I can’t get to Bread and Cie. Use a day old bread because it soaks up the batter a bit better. If the bread has moisture, you’ll end up with soggy French toast and it tastes kind of gross to be honest.

Besides the bread, all you need are eggs, milk, and a few pantry items like sugar, vanilla extract, and cinnamon, or nutmeg. Don’t skip the vanilla and spice because they add a lot of flavor to the French toast. Whisk everything together. Have your skillet on medium-high heat, add a knob of butter, let it melt, and swirl the skillet. Cut each slice to about ¾ of an inch. Dip the brioche slice quickly in the egg mixture and turn it over. Let it cook for about 2-2 ½ minutes on each side until golden.

Once they’re ready, you can serve it with seasonal fruits, a sprinkle of powdered sugar, and maple syrup. My favorite combination is strawberries and whipped mascarpone cream. The whipped mascarpone adds a fancy touch and moms love that extra touch. Sweet strawberries, whipped mascarpone, and fluffy French toast make the perfect breakfast for Mother’s Day or any special occasions!

For more breakfast inspiration, you might enjoy Dutch baby pancake, crepes with strawberries and mascarpone, Tara’s bostocks, or Meyer lemon bostocks .

5 from 4 votes

plate with two slices of French toast, strawberries, and fork

Strawberry mascarpone French toast

Prep Time

10 mins

Cook Time

20 mins

These classic strawberry mascarpone French toast can be whipped up in a matter of minutes and uses only a few ingredients from your fridge and pantry. These fluffy and delicious French toast make the perfect Mother’s Day breakfast or any special occasions.

Course: Breakfast, Brunch

Cuisine: French

Keyword: Brioche, Challah, French toast, Mascarpone, Strawberry

Servings: 4 servings

Ingredients

8 slices brioche bread, 3/4 inch slices
2 small organic eggs
2/3 cup organic whole milk
1/2 tbsp granulated sugar
1/2 tbsp vanilla extract
1/4 tsp ground cinnamon or nutmeg
pinch of salt
2 cups organic strawberries, hulled and sliced
maple syrup for serving
confectioners' sugar for serving

Whipped Mascarpone cream

1/2 cup organic heavy cream
1/4 cup mascarpone cheese
1 tbsp confectioners' sugar

Instructions

In the bowl of a stand mixer with the whisk attachment, add heavy cream and confectioners' sugar and beat on high speed until soft peaks form. Fold in the mascarpone and beat until well combined. Transfer the whipped mascarpone cream to a serving bowl and refrigerate it while you're preparing the French toast.
Use a good bread knife to cut the brioche loaf into eight 3/4 inch slices. Reserve the rest for other uses.
In a shallow bowl enough to fit the brioche slice, whisk the eggs, milk, vanilla, sugar, salt, and cinnamon until well combined. Set aside.
Place a small knob of butter in a large, heavy nonstick skillet over low heat and let it melt slowly.
When butter is just melted and bubbling, raise heat to medium and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture for about 5 seconds and quickly turn them to other side for another 5 seconds. Do not soak them.
Lift the slices out of the egg mixture with a spatula, gently shake off any excess, and place them on the pan. Cook 2 slices at a time and let them cook at a sizzle for about 2-2 1/2 minutes, until just golden brown on the bottom then flip them to the other side.
Test for doneness by pressing the center. The slices are coooked if the dent slowly springs back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done.
Repeat until you're done with all the slices.
Place them on 4 plates and serve immediately. Top with strawberries, mascarpone cream, maple syrup, powdered sugar, or whatever you like.

Passion fruit mango mint margaritas

May 4, 2019 by vytran24

This passion fruit mango mint margaritas with its tart, sweet, and refreshing flavor is the perfect drink to celebrate Cinco de Mayo.

May kind of snuck up on me which means Cinco de Mayo is here! What do you look forward to the most for Cindo de Mayo? While I love chips, salsa, guacamole, and tacos, it’s really the margaritas that I look forward to making! This year passion fruit and mango came earlier so I’m making a large pitcher of passion fruit mango mint margaritas.

The combination of tart passion fruit, sweet mango, and mint is so refreshing. You can keep it virgin for the kids and they’ll love it or add in a generous amount of tequila and Cointreau and your margarita pitcher will be empty before you know it. I threw all the ingredients into my Vitamix and voila within minutes, I have a large pitcher of margarita for a whole crowd. This passion fruit mango mint margarita is sublime and will have you making it again and again through the summer. Happy Cinco de Mayo everyone!

If you like drinks, check out these recipes: blood orange margaritas, classic mojitos, passion fruit sparkler.

5 from 5 votes

Passion fruit mango mint margaritas

Prep Time

5 mins

This passion fruit mango mint margaritas with its tart, sweet, and refreshing flavor is the perfect drink to celebrate Cinco de Mayo.

Course: Cocktails, Drinks

Keyword: cocktails, mango, margaritas, Passion fruit

Servings: 8 servings

Ingredients

2 cups Champagne mango flesh, chopped
1/2 cup fresh passion fruit pulp, strained
1/2 cup fresh lime juice
1/4 cup mint leaves
3/4 cup Tequila blanco
1/2 cup Cointreau
1/2 cup simple syrup
4 cups crushed ice

Mint salt rim

3 tbps Kosher salt
1/4 cup mint leaves and extra for garnish
small passion fruit for garnish

Instructions

In a Vitamix, add the mango, passion fruit pulp, lime juice, mint, and simple syrup and blend until smooth.
Add the tequila, Cointreau, and blend until you get a slushy consistency.
To make the mint salt, combine mint leaves and salt in a mortar and use a pestle to pound the mixture until homogeneous.
Moisten the rims of the glasses with a slice of lime and garnish the rims with mint salt.
Serve the margaritas immediately garnished with fresh passion fruit pulp and a few sprigs of mint leaves.

Passion fruit matcha Japanese brick toast

April 14, 2019 by vytran24

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!

5 from 5 votes

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

Cut off about 4 inches from the end of a loaf of white bread.
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.
Use your fingers to pull out the cube and cut it into bite-sized pieces.
Preheat the oven to 350 degrees F.
Spread the pieces and the bread box on a baking tray lined with parchment paper.
Brush all sides with melted butter.
Drizzle honey over the bread cubes.
Bake in the oven for 10-12 minutes until slightly golden and crispy, turning the pieces half way through baking so they brown evenly.
Let the bread box and cubes cool enough to handle, about 5 minutes.
Squeeze about 2 tablespoons of sweetened condensed milk inside the bread box and brush all sides so that they’re moistened with it.
In a small sauce bowl, whisk together the sweetened condensed milk and passion fruit pulp.
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.
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

April 4, 2019 by vytran24

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

5 from 5 votes

hands holding a plate of roast lemongrass chicken and turmeric coconut rice

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

In a small bowl, combine the lemongrass, lime leaves, shallots, garlic, fish sauce, salt, and yogurt.
Place the chicken in a large dish.
Spread the lemongrass marinade evenly over the chicken, tucking any excess into its cavity.
Cover and refrigerate overnight.
When ready to roast, bring the chicken to room temperature, about 30 minutes.
Preheat the oven to 350 degrees F.
Place the chicken, breast side down and roast for 30 minutes.
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.
Remove the chicken and let it cool slightly before carving.

Turmeric Coconut Rice

Wash the rice in three changes of water and drain well.
In a medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil.
Stir occasionally to loosen the grains.
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.
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

April 1, 2019 by vytran24

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.

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.

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.

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.

5 from 5 votes

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

To prepare the rhubarb, remove the leaves and woody stems, then cut the rhubarb into 2 inch batons.
Place the rhubarb, sugar, water, lemon zest and juice, and vanilla bean in a large saucepan.
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.
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

Toast the bread until golden and slightly crisp.
Spread about 2 tablespoons of ricotta on the toast.
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.