Calamansi Muffins and Earl Grey Tea

There is an old proverb that the elders and most motivational speakers love repeating that it's practically embedded in my brain. "When life gives you lemons, make lemonade".  This proverb encourages optimism and can-do attitude in the face of adversity or misfortune.  
The logic behind it is, the Lemon being a really sour fruit represents difficulty in life while lemonade, a juice mixture of lemon and sugar is a sweet refreshing drink.
These days, an updated version goes like this:

Not a bad idea when you think about it...

However, with the increasing price of Lemons in the country, making fresh squeezed lemonade or even baking Lemon Bars has become quite an expensive task.  So I'd go for the alternative instead: our very own Calamansi.

Fate seems to hear my thoughts on the matter, for most recently I was gifted with --- not Lemons, but Calamansi. Literally. Over 3 kilos of the stuff. 

I was thinking of doing a switcharoo with the Lemon in a classic Lemon Bar recipe in lieu of Calamansi but a quick google (and a gurgling sound coming from my tummy reminding me that it's time for a coffee break) instantly inspired me to try baking Calamansi Muffins instead.

And due to the muffin's popularity, hacking its recipe is just a few clicks of the keyboard away...

My recipe is adapted from the famous recipe hack by Pepper.ph, but here's my version:

Ingredients:

1/2 cup (1 stick) butter
1 cup light brown sugar
2 pcs large eggs
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamansi (8-10 pcs)
1/4 tsp. vanilla extract
2 tbsp. granulated sugar + 1/4 tsp fine salt

Procedure

Preheat oven to 350 degrees Farenheit

In a separate bowl, mix together calamansi extracts and milk, set aside.
Whisk together flour, baking powder and salt.  Set aside.

Cream butter and sugar until light and pale yellow, between 3-5 minutes.
Add eggs and vanilla.
Mix well.

Slowly add in the dry ingredients alternatively with the calamansi/milk mixture.

Stir  until well combined.  Do not overmix. A few lumps may still be visible, but it's ok.

Scoop in non stick muffin pans.

Sprinkle extra sugar/salt on top before baking

Bake for 25-30 minutes.

I tasted my fresh baked Calamansi Muffin with sweetened coffee, then later I tried it with tea.
And between the two beverages, pairing the tangy muffin with a cup of hot Earl Grey tea is the winning move.

The blend of black tea and bergamot oil is complemented by the sweet & sour sensations bright flavor and tartness brought by of the muffins.  No need to put honey or lemon in my tea, the muffin's subtle sweetness and its sharp acidity plays with the earthiness of the black tea and brings out the latter's own citrus hint from the oil blend. Yummy.


So the next time life hands me lemons ...





No, not that.
I'll just keep the lemons in the refrigerator, reach for the Calamansi, bake muffins, ditch the coffee and brew some Earl Grey for a relaxing afternoon tea.
Bon Appetit!

notes:  For a fuller flavored muffin, omit the paper cup (afterall, these are no cupcakes!). Without the paper barrier between the batter and the pan, the sugars caramelize and the muffins get toasted all around, cutting the overall tartness with its roasty sweetness.

Zoolander 2 and Deep Fried Oreo Cookies

One of my all time favorite movie is the really, really ridiculously funny Zoolander, starring Ben Stiller and Owen Wilson.  The movie was first released in 2001 about the really, really, ridiculously good looking people and how they save the world one fashion show at a time. Or something like it.

         *** if you're not familiar with the first Zoolander movie, you're missing a lot. Here's a peek ***

Anyways, seeing the teaser for its much awaited 15 year-old sequel, Zoolander 2 / 2oolander / Zoolander II, reminded of a recipe I learned from the last place I would ever think of getting a recipe, or any thoughts on food for that matter!

Why do I say this?

Because as a self-taught home cook and baker, I usually credit my cooking know-how to a collection of cookbooks, a couple of social media sites for recipe inspirations and endless hours watching cooking channels like Food TV.

But the last place I'd ever thought I'd get a recipe from is ANTM.

America's Next Top Model. The Tyra Banks reality TV show about the really, really ridiculously good looking people living in a single house for weeks until one by one, the models are eventually evicted due to lack of fierce posing potential.

In an episode I saw a few years back, they featured a model who prepared what she claimed to be her hometown favorite snack, the Fried Oreo Cookies.

I thought it looked intersting (the Oreo, not the show) and said to myself I'd give it a try one of these days (making Fried Oreos, not modelling)

Anne Ward from ANTM.
She eats Fried Oreo Cookies.
She is also a winning model.
Fried food and modelling.
Where is the justice in this world?!

According to Ann, making the Fried Oreos are quite easy.  They're just cookies dipped in pancake batter then deep fried in oil.

I doubt it would take a sleuth (or even a real chef) to piece two and two together, so I figured its just like making funnel cakes with a cookie surprise in the middle. Or a donut. with a cookie surprise.  Yummy!

Salivating from the idea of making my own fritter/donuts at home, I quickly rushed into my pantry and gathered the tools and ingredients:

Following the instructions in the hotcake mix box, I whisked together the egg, water and oil, afterwhich I emptied the contents of the pancake mix and stirred the mixture for a total of 20 counts.

Then I just walked away.

Walked away.

Why? Remember the 2nd rule on pancake batter mixing? DO NOT OVERMIX. Just walk away while a few lumps are still visible.

This is also the perfect time to prepare the oil for frying. In a deep saucepan, heat oil to 350 degrees F.

When everything is set up, start the assembly. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil.

Cook only 3-4 pieces at a time to avoid overcrowding. You know they're ready when the color turns from pale beige to GBD - golden brown and delicious.  This process would only take less than a minute, so watch carefully and don't leave the area. Now flip the fritters over to cook the other side for 30 more seconds.

Immediately remove from pan and drain your newly fried cookies/fritters on paper towels to remove excess oil.

Now the fritters are ready. Serve them topped with powdered sugar and a tall glass of soy milk.

Voila! A snack fit for a model.  Or for the really, really ridiculously good-looking people?

The cookies covered in pancake batter and deep fried would soften and taste like really chewy brownies.  This reminds me of another great cookie treat, The Pillow Cookies. But that's for another post. ;-)

While I'll never dream of ever hooking a gig like Ann Ward's or like Derek Zoolander's, I can take comfort in the fact that these Deep Fried Oreo Cookies are ridiculously really, really delicious!

And just in time to watch a much anticipated movie sequel, Zoolander 2 on February 10, 2016. ;-)

Scramble (Filipino milkshake) and a childhood memory

A few days ago I got to visit my old High School (Canossa School). Amazing how fond memories would pop up and remind me that both grade school and high school were few of the best years of life (no matter what anyone would say otherwise)... lots of fun times running around school grounds and quite a number of my early food adventures!

I remember indulging in treats as early as the 1st grade when after school, my childhood BFF/s and I would buy Banana Cue, Fishball, Popcorn, Chocolates!, Chocolate Cake, Mocha Chiffon Cupcakes, Cheese Corn etc ... all the way through High School and adding to a list of favorites  include Mang Bok's Dirty Ice Cream, Soda, Chips, Ice Drops from Aling Flor, Fruit Juice from Sexy, even Black Forest cake from Alvarez and Double Chocolate donuts from Mister Donut!

My 6 year-old self used to stand behind these school gates, waiting for it to open, then I'd clumsily run across the street towards the food carts... that is, if I don't stumble and hit the soiled grounds face first!

Hm... I was quite the die-hard foodie at a tender age, wasn't I?

Unfortunately, my old HS has since closed down and  moved to a new building but the old place still retained some of its original structures. Upon seeing the place again, I couldn't help but feel nostalgic and crave for the food that I loved eating there.

at the end of the hall is where my early food adventures began, at what used to be the Home Economics Lab

While most treats like the green mangos, choc-nut, chips, ice cream and popcorn I can still get today, the very items I've been craving for the longest time are Scramble and Fishballs. What a pair.

Since our mom was very strict with us when it comes to street foods, I only got to sample the scramble a few times when I was 8. But still, decades later, I can vividly recall the cart selling the icey beverage, with the styrofoam bucket  and how the vendor would mix up the smoothie-like concoction using a hand powered mixer.  Then each 4-6 oz. serving was placed in a plastic cup, topped with a teaspoon of powdered milk and confectioner's sugar. Sometimes they often put sago, but I don't want mine with it.

Photo taken from www.pinterest.com

These days,  my thirst (and sugar cravings) are often assuaged by milk shakes and  fruit smoothies but sometimes I still find myself craving for that one time childhood treat.

And thanks to technology, the recipe for Scramble/Iskrambol is just a Google away. Hehehehe...

So I gathered the necessary ingredients, trying to come as close to the authentic flavor as possible by scouring the public market for the much alluded "Banana Essence", the secret ingredient.

A typical recipe for Scramble would include the following:

Ice, Evaporated Milk, Sugar, Banana Flavor, Pink Food Color

After a few experiments, I came up with my own recipe:

Ingredients:
3 cups roughly crushed ice
1/4 cup Alpine Evaporated milk (next time I'll try 1/3 cup fresh milk or soy/almond milk, vegan version)
1/3 cup White Sugar
1/8 tsp Banana Essence (2-3 drops)
Gel Food Color

And just like making a smoothie, I dumped the ingredients in the pitcher, set my blender to frappe and let it roll ...

I let the machine do its job for 30 seconds (to a minute), afterwhich the mixture would have a sorbet-like consistency, it'd be so thick I had to scoop them out from the pitcher and into the sugar laced glasses.

To top off my beverage, I spooned some powdered milk and a number of mini marshmallows but other treats like spirnkles, cocoa powder, chocolate drizzle, rice crispies would be awesome.

Now chill!

Here's an orange version, hehehe.

By the time I get to writing this post, I'm experiencing the effects of brain freeze. Ouch.  I consumed all 3 servings of my Scramble. Ofcourse,   I had 1 for each color. hehehehe ....

P.S.
As for the fish balls, I can now have it anytime I want, for the frozen balls can be purchased from the neighborhood market and fried at home. The sweet/spicy sauce just needs a few ingredients and can be prepared in a jiffy. But that's for another post. :-)

Bon Appetit!

Dining in style at home

2016.  Welcome the New Year!

I know a lot of  people's New Year's resolution include losing weight, joining the gym, starting another "new" diet, getting new job, but for me, I have a different one:

My list starts with "dine in style".

I figured since I am one of the thousands of people who are all too trigger happy taking food photos, I thought I'd take it to the next level and set up a great frame work for my subject as well.

As a kid, I've always drooled over formal dinnerware, fine china, sterling silver and crystal glassware.  I used to dream of indulging in 4, 5 & 7 course meals while I play tea (and dinner) parties with my piggie dolls.

Even as a teen-ager, while friends flock over fashion magazines, I used to bury my nose over Martha Stewart's Living magazine, flip over Home Decorating journals and stroll towards the Home & Kitchen section of the mall while kids my age obsessed on the latest shoes and make-up trends!

All is well, because after over 2 decades, I'm proud to say that I have contributed quite a lot to my mom's kitchen collection.

However, for some reason I can't remember, I stopped with this hobby.

I even limited myself to eating on sturdy earthenwares and cheap (but cute) ceramic mugs.

Perhaps, fine dining  is one of the things most people now take for granted in lieu of practical dinner given their busy schedules. I for one would be lucky if I could even have time to grab a quick meal "rice topping style" in the kitchen!

Or  was I just afraid to use my mother's fine china for fear of breaking a piece that would leave the set incomplete?

But what's the purpose of owning fine tableware with no intentions of using them in the first place?

So for this year, I resolve to slowly utilize our dishware collection even for just simple meals alone or with company.

After all, it makes the experience more pleasant.

Kicking off this resolution is a rather modest dinner with my best friends. The table is set hours before I cook dinner. This way I can focus on a task at a time.

Seeing my childhood friends once again reminded me of my passion as a kid and armed with more knowledge today, I was inspired to add up my own spin on the custom place settings.

Here's  my first ensemble. I call this HIPSTER CHIC place setting good for 1 or 2.

Who says one needs to own the complete matching set of fine dinnerware to design an ensemble?  Not me.  Just a piece or two collected over the years makes this more interesting.

 This set is composed of sturdy ceramic plates in pale yellow with copper-colored patina for salad/fruit, a large brick red plate for the main course, a polka dotted bowl for soups/cereal, all of which I got from a flea market.  A sunflower coaster (for the bread roll) I snagged from a garage sale, cup and saucer set from a store in Japan, the stemmed glasses and coaster I got as Christmas gifts from loving friends.  The utensils my dad bought in Jersey (after I rallied for  him to buy me tons and tons of kitchen and dinnerware, hehehehe) and placemats purchased over a decade ago from Rustan's.   The napkin is one sewed by my yaya when I told her we needed green linen for the bread basket.

This is a sentimental collection, synonymous with your typical hipster fashion and a good framework for a sumptuous breakfast.  Every piece holds a memory that brings up a smile every time I use it.


Now, for lunch I chose a rather industrial look.

The plates and cup&saucer set originally from a dinner set I purchased over a decade ago for our daily use.  And since the plates are used everyday, only a few survived to see this millenia.  But for a nice lunch for 1 or 2, I can rustle up this particular design. Glasses engraved with the letter M were purchased by my father likewise the utensils with the wooden handle. The water goblet and coasters purchased from local grocery stores.
This set is perfect for a hefty lunch of soup, salad and a meat course.

Saving the best for last, one of my mother's fine china paired with utensils my father purchased from his trip to NYC, including the souvenir butter knife. I added my own cup and saucer from the remains of another 20+ year old set and glasswares I purchased recently from a nearby supermarket.

I'm no wine drinker so the glassware is perfect for juice and water.  The demitasse at the top of the dessert fork and spoon is intended for a single flower to dress up the table.

A Victorian inspired place setting, perfect for a 3 or 4 course dinner.

Now that I have my "framework" in place, I am more inspired to create sumptuous meals that would grace our dinner table as had been the tradition set-up by my mom.

Also, I am now back to my cruising around Home & Kitchen sections of malls, department stores, even flea markets, garage sales and online shops for that one of a kind piece that would complement my dinnerware ensemble.  Who knows what kind of treasure I would find.  Afterall, one man's trash would be the next piece to my never ending dinnerware puzzle.

Bon Appetit!

luv,

La

No-Bake Dessert: Freeze Cake

Here's an old favorite dessert.

To some not too familiar with the Freeze Cake, it's commonly called "Float", as in Mango Float, Peach Float, while others may refer to this as "Creme Cake", some may see this cake as a "Trifle".  But more on those cakes on future posts.

I haven't made this cake in years and I only remembered about it when my childhood best friend said she's coming over to visit and I thought I'd treat her with dessert that we loved preparing (and eating!) in our 20's.

It was also the perfect timing since I received quite a number of Fruit Cocktails and All Purpose Creams as gifts.(Thank you, my dear neighbors!)

So I was able to rustle up the few ingredients I needed:

Broas or Lady Fingers, 1 big can
All Purpose Cream, 2 packs whipped with
Powdered Sugar, 1/2 cup
Fruit Cocktail, 1 can drained

Just like making a trifle, all ingredients are carefully layered starting with a little cream at the bottom, then a layer of Broas.  Normally, I would use a rectangular or square pyrex dish, but I wanted to make a good presentation and serve the cake in one of my cake stands, thus out come my 9-inch spring form pan. :-)

While I was doing my Freeze Cake, probably the only thought running inside my head was this:  For the love of me, I couldn't recall which comes next after the first layer of Broas, was it cream first or fruit?

Oh well, I just winged it.  hehheehheeh...

For 1 layer, I spread a big dollop of cream then laid out the fruits.  For the next, fruit first then cream! And just like making a Lasagna, every layer mattered.  Sandwiched in between layers of the broas, were thick whipped cream and an even distribution of fruits giving the former a sweet, tangy flavor encompassed by the lightly sweetened cream.

And the best part is, no wastage here for the crumbs are used to top the cake as decorations and also serves as barrier between the cream and the plastic.

The whole cake is then covered in plastic wrap before I put it in the freezer.

And then I wait.

Wait for it.

For atleast 24 hours.

During that time, the juices of the fruit combined with the cream would slowly seep into the broas turning the once crusty pastry to a soft sponge-like cake.

And voila!  Here it is served during dinner.

* update as of 1/11/16 : broas, then fruit, then cream. :-)

Post NYE treat - Pizza Party!

Its been  3 days since we celebrated New Year's Eve and its only natural (not to mention practical) that the whole household would still feast on what else? -- the left overs.  Or as what I love to call them, in what I imagine a scary mortician would sound like, "The Remains".

hehehehehe [insert maniacal laugh] hehehehe ...

Anyway, while I'm always grateful for having a full fridge, tons of leftovers and plenty more food on the table, my palate still thanks me for at least trying to come up with different meals especially after spending weeks feasting on the Yuletide offerings of hams, cheeses, pastas, cakes and pastries plus an assortment of fruits. Yummy.  No complaints here.

However, Monday signals the end of Christmas holiday vacation thus I invited the kids (a.k.a. my nieces and nephews) for a weekend make-your-own pizza as a weekend send-off.

First, I made my own dough.  Its quite easy and the ingredients are just here in my pantry: I'll probably write about it on a future post.

I prefer homeade dough, but if I'm crunching for time, then store bought pizza dough, French Bread or even pandesal makes a good pizza too!

I only have a tiny oven so to maximize on space, I opted for the non-traditional square shape instead instead of the usual round.

I like my pizza dough covered in 2 Tbsp. of EVOO (Extra Virgin Olive Oil), some italian seasoning (rosemary, oregon & basil) before spreading the pizza sauce.

As for the cheese, while Mozarella would be the best option, Cheddar was all I had. And it was good.

As for the other pizza toppings? A quick fridge digging got me a couple of treasures such as Bell Peppers, Mushrooms, Onion, an assortment of additional Cheeses and of course, left over Ham and Beef meatballs.

Banking on the skills I gained working for a giant pizza parlor, I put my talents to good use and decorated my pizza according to standard, with no 2 toppings overlapping for even cooking.

Then into the hot oven it goes (175-200 degrees celsius) for 20 minutes or until the dough turns slightly brown on the bottom and edges.

And voila! Here's to my very own home-made pizza.

And the best part is, left-over pizza was still good the following day! I just popped them in an oven toaster for 3 minutes. It tasted even better.