Red, White and Blue Dessert

(From the archives. If you're planning a big Fourth of July party in the U.S., consider this very colorful, cool dessert, which I made for a party several years ago. There are a lot of steps involved, but you can cut corners with storebought meringue and sugar cookies if you prefer. Originally published in July 2006 (!)) See the Notes at the end.

I love outdoor parties in the summer, especially when it means a barbeque. July the 4th barbeque parties are the best, and I miss them sorely when I am not in the U.S. This year though, we are going to have a July the 4th party on Sunday (since the 4th is not a holiday here), complete with grilled hamburgers, wurst, and chicken. Someone else is going to do all that grilling, so I am making the dessert.

A good dessert for a barbeque party is ideally something that you can make in advance - or at least, make most of it in advance and then just assemble it before serving. Ice cream or other frozen desserts fit the bill, but I wanted to do something a bit different. Since this is a July the 4th party, even if it will be a bit early, I needed to have something that looked all-American. And what's more American than the flag? I think that the two nations most obsessed with their national flags are the Swiss and the Americans, so I'm sure my Swiss friends will appreciate the symbolism of red, white and blue.

Right now, local strawberries are in full season and really delicious. So that's the red. The only edible blue I can think of short of using food coloring is blueberry, so though they are a bit early they had to do. And the white? Whipped cream and meringue. I even added a few star shaped cookies, made from a typically Swiss cookie recipe.

This red, white and blue bowl of fruity creamy goodness is a variation of a very English dessert called Eton mess. Eton mess is crushed strawberries and meringue folded together with whipped cream, and originated at the famous public school of that name where Prince William and (as far as I know) all royal family boys went to. I didn't crush the strawberries - I sliced the big ones and left the little ones whole. I also gave them my favorite treatment: a short marinade in balsamic vinegar and a bit of sugar, which really seems to bring out the soul of the strawberry. Instead of dark balsamic though, I used white balsamic vinegar, which is mild, sweet and colorless. This left the redness of the strawberries without darkening it as the regular dark brown balsamic does. (If you can't find white balsamic vinegar, rice vinegar is a good substitute.) Finally, instead of all whipped cream I used half whipped cream and half creme fraiche, just for a bit of added tartness and depth.

The most time consuming part of this is making the meringues. I've given a recipe for them which is easy to do if you have an electric beater. If you can find readymade meringues though, by all means use those.

The cookies are a type that is very popular in Switzerland called Mailander. I guess that means they originally come from Milan (Mailand is German for Milan), but they seem to be a part of Swiss culture now. They're usually just served around Christmas, cut into little shapes. Here I have cut out tiny little stars and sprinkled them with sugar to give them sparkle. The cookies are so delicate that they crumble into the creamy, fruity, delicious mess.

The meringues and the Mailander cookies can be made way in advance (up to a week) of when you intend to make this. Here's a rough schedule:

Day before or earlier: Make the meringues and the cookies, using the same eggs. Night before: Prepare the strawberries and let them macerate in the balsamic vinegar.1 hour before serving: Wash the blueberries and whip the heavy cream. Put them in the refrigerator. Just before serving: Assemble.

The one I made and took a picture of is the rehearsal for the actual party - and of course, the model for this article! It's not too sweet, and is really nice to eat. Don't ask about the calorie content though...

1 packet - about 8oz/250g of ripe strawberries2 Tbs. granulated sugar2 tsp. white balsamic vinegar or rice vinegar1 small packet - about 4 oz/ 120g of blueberries1 pint / 470 ml heavy whipping cream1 carton (about 3/4 U.S. cup or 200ml) crème fraîche or sour cream2 Tbs. powdered (icing) sugarAbout 3 cups of roughly crushed meringues (see recipe below)Cookies for garnish (see recipe below)

Wash and hull the strawberries. Slice the big ones and leave the small ones whole. Put in a bowl with the vinegar and sugar and mix. Cover and refrigerate several hours or overnight.

Whip the heavy cream until soft peaks form, then whip in the sugar. Fold in the creme fraiche.

Drain the strawberries, reserving the liquid.

In a large bowl, put in half the blueberries and strawberries, the cream mixture and the crushed meringue, and rapidly fold together with a large spoon. Put into a glass serving bowl and put the rest of the fruit on top. Drizzle with the reserved strawberry liquid. Decorate the top with the cookies.

Serve immediately.

3 egg whites3/4 cup granulated (or castor, or superfine) sugarA pinch of cream of tartar (optional: I find I don't really need this)

Equipment needed:

electric egg beater/mixer. Whipping meringues by hand may be a rite of passage in a fine French restaurant but not for a warm summer day in a home kitchen. a plastic bagscissorsbaking sheetparchment paper mixing bowl, spatula, etc.

Preheat the oven to 120°C/250°F.

Line two baking sheets with silicon baking pads or parchment paper.

With an electric mixer/beater, whip the egg whites until stiff peaks form. Add the sugar a spoonful at a time, whipping all the time, until the whole thing is shiny and very stiff.

Put the meringue into a plastic ziplock bag, and squeeze the mix towards one corner. Cut off the corner with scissors to make a small hole. Pipe out the mixture into little mounds onto the baking sheets. (You can also make the little mounds with two spoons, but I find the bag method way faster.)

Bake for 40 minutes, then turn off the oven and leave there for an additional 5-10 minutes. Take out and let cool.

This will make more meringues than you need for the mess, but meringue kisses are great just as cookies.

225g / 8 oz. unsalted butter3 egg yolks1/2 cup sugar2 Tbs. lemon juice2 Tbs. grated lemon zest2 1/2 cups plain white regular flour (all-purpose)Extra granulated sugar (or if you can find it, decorating sugar is nice; it's more sparkly than granulated.)

Equipment needed:

baking sheetsrolling pinsilicon baking pads or parchment papersmall star shape cookie cuttermixing bowl, spatula, etc.

Note: I do this in a food processor - it mixes up in no time. You can mix by hand too.

Cream together the butter and sugar. Add the egg yolks and mix. Add the lemon juice and lemon zest.

Add the flour gradually and mix until a soft dough forms. (If using a food processor, pulse to mix.)

Put the dough into a plastic bag and chill until firm.

In the meantime, preheat the oven to 150°C/300°F. Line two baking sheets with silicon baking pads or parchment paper.

Roll out the dough to about 1/4cm / 1/8th inch thick (or fairly thin..it's not an exact science!) on a lightly floured surface. Working as fast as you can, cut out your star shapes and put on the baking sheets.

Bake for 10 minutes or until very lightly browned. Take them out and sprinkle with the sugar. Let cool.

This will make a lot more cookies than you need for the garnish - just pass out the rest, they are sure to disappear. Or, keep them for yourself to enjoy later.

This recipe makes me feel rather nostalgic since I don't really cook things like this anymore, nor do we have annual 4th of July parties for our neighbors and friends as we used to have. I still think this is one of the nicest desserts I've ever made though. If I were to make this now with my diabetes, I'd rely on the sweetness of the fruit, served with plenty of slightly sweetened cream with the crème fraîche, and maybe put a few merengues on top instead of mising them through, and less cookies. Less sugar, still beautiful and festive, and fun to eat.

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Try Beige Rice: The Middle Path between White and Brown

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« Step-by-Step Chinese Roast Duck Recipe & Tips |Main| Rava Dosa Semolina Crepes with Chile Recipe »

January 10, 2013Try Beige Rice: The Middle Path between White and Brown

Raise your hand if you dislike brown rice and love whiterice but know that white rice isn’t the healthiest thing to eat all the time. Ifyou did, we are members of the same club. I’ve tried to like brown rice butit’s too heavy for most Asian foods and takes so long to cook.

Several yearsago, I discovered Japanese short-grain rice that was partially milled. It wasat Nijiya market, a small chain based in California that organically grows itsown rice in California. And, you could buy it at 100, 75, 50, 25 and 0 percent.The 100 percent is white rice and 0 percent is brown. (The Nijiya online store doesn't carry a full selection.)

I bought the 50 percent Akitakomachi rice and found that it cooked up at thesame rate as regular white rice. Amazing and with half of the bran intact, the rice retained some of the healthy aspects ofbrown rice. I wanted to call it brown rice but my husband coined the term “beigerice.” The rice was delicious – separate fluffy grains with a faint earthy sweetness.We found ourselves eating more rice than we normally did. It was better for us, no?

Why did it take so long for me to share this? It’s because Ithought that it was rice that could only be found at Nijiya market. Unless anAsian ingredient is more or less widely distributed, I’m reluctant torecommended to you. It would be a terrible tease.

But I had a revelation when I was in Tokyo in 2010 doingresearch for the tofu book. One day, Japanese food authority Elizabeth Andohtook me boutique food shopping at Takashimaya. Turns out that in Japan -- getthis – you can buy unmilled rice and specify to the vendor how much bran youwant removed! The vendor dials your request into a milling machine and you getcustomized rice on the spot. I was floored and came back to the U.S. thinking thatNijiya beige rice was an extra special Japanese experience to have in America.

That all changed late last year. Studying the rice area at aChinese market in San Jose, I realized that there was partially milled beigerice. I just never spent enough time deciphering the Japanese rice bags toidentify the stuff.  I decided to try SunValley Rice’s “Gen Ji Mai” rice, a medium-grain rice that promised morenutrients than white rice.

There was also Sukoyaka brand, among others, but the SunValley was on sale. Labeled “brown rice,” the bags can easily be dismissed asregular brown rice. They’re not. You’ll notice that these rice are moreexpensive than regular white and brown rice. My on-sale price was $14 for 15pounds. The Nijiya market rice is about double that but you’re paying fororganic. You pay a premium for the beige rice.

There are packaging claims that the rice contains outrageousamounts of nutrients not found in white rice. I am not sure if I feel that muchimpact but it’s a great, more fiber packed alternative to white rice. As a sidenote, when we do make white rice, it tastes extra extra good.  

How do you cook beigerice? In my limited experience, I’ve found that beige rice cooks up withthe same amount of water and in the same amount of time as white rice. Thatsaid, for stove-top cooking:

short-grain beige rice: 1 cup raw rice: 1 cupplus 2 tablespoons watermedium-grain beige rice: 1 cup raw rice: 1 1/4cups water

If the rice is “new crop” back off the water by about atablespoon. The cooking process remains the same. (See “Howto Cook Perfect Rice” for guidance.)

Where to buy beige rice? I found mine at Lion Market andimagine that it’s sold at Ranch 99 as well. Japanese markets, such as Mitsuwa,Nijiya and Marukai will have it. Korean markets like H-Mart probably stock itbut I never noticed. It’s also sold online but it’s a little weird to buy ricefrom Amazon. Watch the shipping costs.

If you already knowabout this rice, what do you think of it? If you’re new to beige rice, check itout.

Related posts:

Asian Herb Rice Salad recipe (Nasi Ulam)Coconut Rice recipeVietnamese Red Rice recipe (Com Do)Hainan Chicken and Rice recipe (Com Ga Hai Nam)Posted in Asian Ingredients, Cooking Tips & Tools, Essentials: Rice | Permalink

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Comments Try Beige Rice: The Middle Path between White and Brown

Raise your hand if you dislike brown rice and love whiterice but know that white rice isn’t the healthiest thing to eat all the time. Ifyou did, we are members of the same club. I’ve tried to like brown rice butit’s too heavy for most Asian foods and takes so long to cook.

Several yearsago, I discovered Japanese short-grain rice that was partially milled. It wasat Nijiya market, a small chain based in California that organically grows itsown rice in California. And, you could buy it at 100, 75, 50, 25 and 0 percent.The 100 percent is white rice and 0 percent is brown. (The Nijiya online store doesn't carry a full selection.)

I bought the 50 percent Akitakomachi rice and found that it cooked up at thesame rate as regular white rice. Amazing and with half of the bran intact, the rice retained some of the healthy aspects ofbrown rice. I wanted to call it brown rice but my husband coined the term “beigerice.” The rice was delicious – separate fluffy grains with a faint earthy sweetness.We found ourselves eating more rice than we normally did. It was better for us, no?

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Answering Questions: Aged white miso, plus Japanese for beginners

I get asked a lot of questions by email, Twitter and on Facebook (as well as on Quora, although I am taking an extended break from that at the moment). Sometimes the answers may be of interest to a broader audience, like two I received recently. I’ve taken out any personal details and so on in the questions.

The person asking this question was interested in miso that had been aged for an extended period, since she had read that aged miso is healthier.

The answer to this is: not really. A long-aged miso - say something that is 2 years old or more - is almost always dark in color due to the Maillard reaction. It also has more salt than light colored misos to allow it continue to age and acquire character without going bad. The increased amount of salt may lessen the overall healthiness of miso, despite it possibly having more beneficial flora due to the prolonged period of fermentation.

If you’re incorporating miso into your diet for health reasons, you may want to either explore using miso in more ways, or look in to adding more fermented foods to your diet. (I’ll be talking more about fermented foods in a little while.)

See also: Miso Primer.

Assuming that taking Japanese lessons is not an option, one textbook that I have heard good things about is called GENKI: An Integrated Course in Elementary Japanese. It’s not cheap, but comes with a CD-ROM which is probably essential for self-learning. There is also workbook to go with it.

Beyond that though, since I did not learn Japanese as a second language and I’m not a teacher, I don’t know what other options are out there really. So, I’m opening this up to everyone - if you have a Japanese language learning for beginners course, book, website or anything else you recommend, please let us know in the comments!

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Spicy Sriracha White Bean Dip & Signs of Spring!

Homemade spicy sriracha, fresh chilies sauces and pretty much anything spicy has been on our eating repertoire as  of late. Since making our last batch of spicy garlic knots, cravings for more heat keeps our stomachs rumbling for daily spice. Just the other day, we were making our latest batch of homemade kim chi and went triple the spicy level! Fingers crossed we don’t regret adding all that heat.

In a few weeks, we’ll be hosting a fun event at our studio with KitchenAid  and menu planning for this luncheon is always creative and inspiring. Spring is nearing so plenty of fresh vegetables, fresh citrus and homemade baked goods will fill the studio. Also on the menu are homemade crackers with parmesan, flax seed and possibly fresh rosemary? Not sure yet, but when we finally figure it out, we’ll be sharing it with you all.

To accompany the homemade crackers we wanted to simple, yet flavorful dip and fresh white bean dip seems to satisfy any hungry crowd. Since we still have spicy on the mind, it seems to appropriate to add a bit of fresh heat to this earthy and white bean dip.

The wonderful part of this dip is that is truly is so simple and fresh, yet so flavorful with Asian inspired flavors and heat. Touches of sesame oil, fresh live, zesty garlic and your choice of chili sauce gives this creamy dip so many layers of flavor.

Our spring plum blossoms 

On the gardening front, we’re finally catching up to some much needed digging. Over the last few weeks, we’ve been working slowly on adding 4 new citrus trees to our collection. Oro blanco, a second bearss lime, meyer lemon and kishu mandarin have made home in their new planters. We’re super excited about all the new sprigs of growth on these baby citrus because that’s the first sign of Spring.

Even our flowering plums were showered with blossoms last week and their endless explosion of pink petals from branch to branch!

Hope your weather is warming up slowly for all our friends outside of Southern California!

hugs,

diane

Here a collection of our Hot Sauce and Sriracha Recipes, including our version of homemade sriracha hot sauce.

 Print This Recipe
Spicy Asian White Bean Dip
Ingredients 1 15oz can of white beans (rinsed)  , I prefer the creamy cannellini beans1 Tablespoons olive oil1 teaspoon sesame oil2 teaspoons soy sauce ( or to taste)2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili1 large clove of garlic1/2 teaspoon curry powder1/4 cup of water (addition water needed if you need to make the dip smoother)1 Tablespoon lime juicecrackers or fried crispy bread

Directions:
1. In blender, combine all ingredients. Blend until smooth.
2. Serve with your favorite crackers or toasted, fried bread.

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Sorry, I could not read the content fromt this page.Sorry, I could not read the content fromt this page.

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NEW DECO MUD - 3 PK. - PINK, BLUE, WHITE HIGH QUALITY

Plants can be left for several weeks without wateringDeco Mud gel lasts up to six monthsPink, blue and white Includes retail packaging.

Price: $38.98

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Children's Size Tea Pot and Cups - Blue and White Porcelain with Dragon Design

This elegant but traditional Chinese tea set is an adorable display piece, or wonderful for children's play. There are four traditional porcelain tea cups as well as a convenient serving tray. Food safe and lead free. Children's size 8 oz. tea pot - 3.5" x 2.5", 1 oz. tea cups - 2" x 1.75"

Price: $21.95

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Joyce Chen 51-0662 Saladacco Spiral Slicer, White

Create Asian style salads and dramatic vegetable garnishes with Joyce Chen's Spiral Slicer. One setting makes paper-thin slices while the other produces clouds of spaghetti-like strands. It also makes julienne strips and half rounds for a variety of dishes. The slicer is dishwasher safe.

Price: $34.99

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