The Morikami
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Miami Macarons
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Nobu Miami
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Paulette
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HOW TO MAKE YELLOW BUTTER CAKE
Learn with Warren Brown, owner of CakeLove, how to make a simple, easy, rich, moist Yellow Butter Cake from scratch with all natural ingredients. Use this recipe to make cupcakes, too! Read more
GATEAU DE CREPES WITH GREEN TEA CREAM RECIPE
This cake is sometimes called mille crêpes, “a thousand crêpes,” to reflect the fact that it is one towering pile of crêpes, with pastry cream spread between each layer. It is a traditional Breton cake, but I like to make it with a green tea filling instead. You’ll find powdered green tea, or matcha, in specialty stores and online. Read more
HOW TO OPEN AND GRATE COCONUT
Extracting the meat from a coconut is not as difficult as you may think. There are two ways to open a fresh coconut:
1. Clean the strands of husks from the coconut. Use the largest drill bit that will fit in the coconut’s eye that is below two coconut’s eyes, and twist by hand through the meat.
2. Drain the thin, fairly clear liquid into a bowl and smell or taste it. If it’s oily, or sour rather than sweet, the coconut is rancid and should be tossed out.
3. Bake the whole coconut in a shallow baking pan at 400°F until it cracks, about 20 minutes.
4. When it’s cool, wear gloves and goggles, wrap it in a towel and break it apart with a hammer.
5. Pry the flesh from the shell with a dull table knife and peel off the brown membrane with a vegetable peeler.
6. Rinse the coconut under cold water and dry.
Another way to crack open the coconut, is by using the back side of a meat cleaver. Wear gloves and goggles.
1. Look for the seam that runs between the “eyes”. Hold the shell with the eyes facing down.
2. Follow the seems around the coconut and hit the shell firmly about a third of the way down from the top.
3. Start with a light firm strike and increase until the shell cracks. Rotate the coconut slightly after each hit.
4. Once you have cracked the coconut all the way around, pull the two halves apart. | Video
How to grate the coconut:
We prefer using the medium shredding disk of a food processor or the medium teardrop-shaped holes of a four-sided grater. After done grating, chill, covered, until ready to use, or freeze it.| Video
or, use a coconut shredder, that looks a little like a meat grinder. You hold the coconut against the blade, and turns a crank, it grates the coconut very fine.
or, a Thai wood coconut scraper with stainless steel blade. You drag the blade along the coconut to create both long fine shreds as well as wider coconut curls.
How to pick fresh coconut:
1. Gently shake the coconut, to feel if there is liquid inside the coconut.
2. Make sure there are no signs of mold or mildew outside of the coconut, especially around the eyes.
3. Make sure there are no cracks on the coconut shells.
CAUTION!
* Never put a whole coconut in the oven without draining the coconut water first. It might explodes.
* When the coconut begins to crack it may pinch your skin when you hit the coconut. Be careful not to get any part of your hand caught in the crack.
* Coconut water stains!
Related Recipes:
Ultimate Coconut Cake
DESSERTS MAGAZINE SWEET GIVEAWAY ISSUE #9
You will find many great prizes in this issue…You can enter all, but you have to enter for each prize separately. Good luck to all!!! Read more
HOW TO SEPARATE EGGS
Watch the video to learn how to separate egg yolks and whites with Chef Paul Prudhomme.
1. Sharply tap the egg along its middle on the side of the bowl to make a crosswise crack and gently pull apart the two half over a bowl allowing some of the whites to fall away while keeping the yolk in one half of the shell.
2. Slowing transfer the yolk back and forth from one shell to the other being careful not to break the yolk, until all the whites have fall into the bowl. The smallest trace of yolk will keep the whites from foaming properly when beating. If any yolks get into the white it can sometimes be removed with the edge of the egg shell be sure to remove all the yolks.
3. Cover leftover unbroken egg yolks with cold water to prevent a skin from forming on its surface and refrigerate for up to two days and drain them before using. The egg whites can be store in the refrigerator for up to five days in a airtight container.
Note: Eggs separate easily when cold.
THE SWEET SPOT: ASIAN-INSPIRED DESSERTS
When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate.
In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques.
Eschewing the heavy use of butter and sugar, Pichet Ong instead highlights the vibrant flavors of Asia—jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers—Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust—or delight the family with simple weeknight treats—Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies.
The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it’s time to embrace the enticing range of exotic desserts.
The Sweet Spot: Asian-Inspired Desserts
Hardcover: 320 pages
Publisher: William Morrow Cookbooks (May 22, 2007)
Language: English
ISBN-10: 0060857676
