I was craving for cake and decided to whip up a blood orange cake. The cake recipe was adapted from Martha Stewart’s lemon curd cake.
For the frosting, I used my own recipe. A few years ago, I discovered that heavy cream and mascarpone cheese is a match made in kitchen heaven. Since then, I have utilized this frosting as a base for different cakes and changing necessary ingredients to get the flavors I need.
The cake was DELICIOUS.
3. Gently fold in the blood orange syrup. Cover and refrigerate to let the cream mixture harden, about 1 hour.
Two kuri squashes would yield too much soup so I decided to use the second one for a tart. I have never made a tart from scratch and decided to adapt the recipe for tart dough from Martha Stewart’s Baking Handbook. It was a workout rolling the dough. It took me hours to finally create a piece of dough that fitted my tart pan. I had to roll out 4 smaller rectangles of dough and pieced them together. The next few days, my forearms remained sore, like I had played tennis for the first time in months. I could barely hold my toothbrush. I decided to be adventurous and added mascarpone cheese to my tart recipe. All my hard work was paid off handsomely.
The soup was light, delicious, and comforting. Perfect for a cold, chilly afternoon. I slurped up the bowl of soup while wrapped up in a thick blanket.
Then I moved onto the tart.
It reminded me of pumpkin pie but tasted more nutty with a mousse like consistency, probably the doing of the mascarpone cheese. What a satisfying meal! This was my first time cooking with red kuri squash and I cannot wait to try it in future recipes.
6 tbsp butter, cubed and room temperature
1 ¼ cups all purpose flour
Cheesecake. Oh how I miss you! It has been years since my last attempt at baking one. The cheesecake landed in the trash and I got a nasty burn on my arm while removing it from the oven. Since then, I stayed away from cheesecake. Well… Until a few weeks ago! I finally found what I was looking for. A recipe for passion fruit cheesecake!
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This passion fruit cheesecake has a wonderful texture with a tropical fragrant that makes an easy, elegant summer dessert.
- 3/4 cup Graham crackers crumb
- 1/4 cup granulated sugar
- 3 tbsps unsalted butter
- 8 ounces low fat cream cheese
- 8 ounces mascarpone
- 1 1/2 cups confectioners' sugar
- 2 tsps vanilla extract
- 3 medium eggs
- 3/4 cup passion fruit pulp
- 1/4 cup sour cream
- 1 cup sour cream
- 1 cup sugar
- 1 tsp vanilla extract
- 1/3 cup water
- 1/3 cup sugar
- 1/3 cup passion fruit pulp
Preheat the oven to 325˚F.
In a large bowl, combine the crumbs, sugar, and butter and stir until well blended. The mixture should stick together when squeezed firmly in your hand.
Transfer the Graham-cracker mixture to a 9-inch springform pan and press the mixture firmly onto the bottom of the pan. Bake until golden brown, about 8-10 minutes. Remove from the oven and let it cool.
For the filling, in the bowl of a stand mixer, beat together the cream cheese, mascarpone cheese, powdered sugar, and vanilla extract until thick and creamy. Add the eggs, one at a time and continue mixing until the mixture is well blended.
Add the passion fruit pulp and continue beating, scraping down the sides of the bowl as needed. Add the sour cream and beat for another 5 minutes.
Pour the filling into the spring-form pan and bake in the oven for 45 minutes. It might still jiggle a bit. Let it cool for 10 minutes.
For the topping, combine sour cream, sugar, and vanilla extract and beat until the mixture becomes creamy. Pour the sour cream mixture on top of the filling and bake until the top is firm but still soft to the touch, about 15 minutes.
Remove the cheesecake from the oven and let it cool for 30 minutes. Transfer the cake to the refrigerator and chill overnight.
For the syrup, place the sugar, water, and passion fruit pulp in a saucepan over low-medium heat and boil until the mixture volume is halved or until syrupy, about 20 minutes.
To serve, run the edge of a warm knife along the inside edges of the springform pan. Remove the cheesecake and top with passion fruit syrup.
If you want a smooth texture, strain the passion fruit pulp before using.
Crab Tower (adapted from America’s Test Kitchen)
1/4 cup cucumber, diced
5. Garnish the crab tower with alfalfa sprouts.
I browsed through my cookbook collection to find a recipe that would showcase these wonderful scallops but failed miserably. Most of the recipes were too complicated and required ingredients that were not readily available in my fridge. In the end, I pan seared them and created a white wine sauce to highlight their subtle taste. I was very happy with the result! The scallops were sweet, juicy, and tender! The key is not to overcook them so they do not turn tough and rubbery. These scallops were absolutely delightful!