Stir-fried Sugar Snap Peas and Radishes

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Blood Orange Pops from Bi-Rite Creamery Sweet Cream & Sugar Cones

Certain foods bring back fond memories of childhood and often times it’s simple sweet treats that trigger big smiles. These blood orange Popsicles bring back moments of summer days when we’d reach in the freezer for a cool treat. As adults these blood orange pops made us so excited to indulge in Popsicles again because they are so good!!

Seriously, this blood orange pop recipe is so simple with just 3-4 ingredients but it’s packed with bright flavor from the fresh squeezed juice.  The challenge with these pops is limiting yourself to just eating one pop.

This recipe is shared with permission from the newest Sweet Cream and Sugar Cones book that is released today! We’re excited to share this wonderful recipe with you from authors and owners of Bi-Rite Creamery, Anne Walker and Kris Hoogerhyde.

It was such an special treat to  work with the amazing Bi-Rite Creamery team and Ten Speed Press folks. Chef’s Anne and Kris make the best ice cream and  they’re sharing many of their terrific and special recipes in their latest book.

All these terrific recipes are made with love, great ingredients and local pride. The instructions and recipes in the book are so approachable, seasonally inspiring and great to share with your your friends.

We mentioned in a previous post about producing their promo video for their new cookbook.  If you missed it, we’re sharing it with you again. Enjoy the video and please make these blood orange pops. They are amazing!

Yield: nine 3-ounce ice pops

Total Time: 4 hours

Recipe from Sweet Cream and Sugar Cones. Re-printed with permission from authors.

1/2 cup 2:1 Simple Syrup2 1/4 c fresh Blood Orange Juice (@6-8 blood oranges), filtered through a fine mesh strainer1/8 teaspoon kosher salt@ 30 segments of blood orangesIf using wooden ice pop sticks, soak sticks for an hour in warm water before making pops (helps keep them from floating up when inserted into molds.)In a medium bowl (or large measuring cup) combine 6 tablespoons of simple syrup, blood orange juice and salt. Stir until well combined.Taste for sweetness and add more simple syrup if necessary (it should be a touch too sweet as it will lose sweetness after freezing.)Add 2 or 3 orange segments to the ice pop molds (don't add too many or it will be hard and icy - you should have room for more juice than orange segments.)Pour ice pop base into molds and insert sticks. Freeze for about 4 hours or until completely solid.Unmold before serving (run warm water around mold if necessary to help it release.)Slice the top and bottom off of the blood oranges. Set the fruit with one of the cut sides down.Using a paring knife, working from top to bottom slice off  a thin strip of peel, removing as much of the with pith as possible. Repeat all the way around until no pith remains.Set the fruit on its side or carefully nest in your non-cutting hand. Make cuts just inside the membrane for the first segment, freeing the blood orange segment. Repeat all the way around until all the segments are cut free.

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Savoring Every Moment of Life – Last of our Sugar snaps

Even as Spring rolls into Summer, and most of nature is just beginning to take life and flourish, there are those whose lifespan is spent. In seemingly moments ago, they were thriving and full of life and beauty, bringing us joy everyday. Now we have to let go of them, hoping to have their void in our daily lives filled by another. Forever grateful for the sweetness they shared with us.

tired but beautiful

Our snow peas and sugar snaps are  finished. No more early morning munchies as we pull their sweet, green crunch from the vines. The store bought just can’t compare, so we will rarely buy them. We’ve become too spoiled by the best. Better to cling to our homegrown snappers taste lingering on our palates than have the memory diluted by something not as precious.

Soon we will have tomatoes and basil filling the planters where we grew our pea vines. The recent warm, sunny days have exploded their growth and flowers. Silky Kentucky Beefsteaks, sugary Sun Golds and Sweet 100's, and sexy Anna Russians will soon be a regular staple to our meals. So far we are up to 18 different varieties of tomatoes and all are healthy at this point. Summer is going to be luscious.

But as the pea vines ended, and their textures and flavor became less than prime, we still loved them. Those same peas, if we had bought them at the farmers market or a grocer, we may have moped with disappointment. However we knew these vines.  We knew them in their glory.

Now that they were becoming tired and fading, we were still able to appreciate them for what they were. Just as a wrinkled, grey haired face is beautiful for the love shining through the eyes and the stories and life those lines show, our peas were still delicious in their final grace. Even those than had been enveloped in mildew from the funky spring weather.

In the end, as the peas swelled within their pods eventually splitting the sides, their texture lost some of its crunch, becoming more like an English Pea.  Fantastic in flavor, well worth the time spent picking and shucking. One last moment to savor.

-Todd

 Print This Recipe
Sauteed Peas with Yuzu Kosho
Yuzu kosho is an amazing Japanese chili salt made with the grated zest of the citrus yuzu. A little goes a long way, so if you can find a bottle, it it well worth the purchase. There is a red yuzu kosho (red chilies) and a green yuzu kosho (green chilies), and either work well with this recipe. To substitute, use a nice sea salt, finely grated fresh lemon zest, and a touch of your favorite chili, maybe a Serrano, Thai chili, or a little bit of Habanero and adjust the quantities of salt, zest, and chili. It won’t be quite the same, yuzu being the extraordinary citrus that it is, but it will still be quite tasty. This recipe will work with just about any pea you’d like to use, shucked or still in the pod. Serves 4. 1 lb fresh Peas1/4 c chopped Shallots1 t Yuzu Kosho, or to taste1 T Grape Seed Oil or other neutral tasting oil (canola oil is our second choice)Heat oil in a medium saute pan over medium-high heat. Add shallots and cook until soft, stirring occasionally.Add peas and yuzu kosho cook until heated. Serve immediately.

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Japanese Sweet Rice Dumplings with Brown Sugar Syrup Recipe (Shiratama Dango)

Japanese Sweet Rice Dumplings with Brown Sugar Syrup Recipe (Shiratama Dango) - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d' } ); YAHOO.util.Event.onDOMReady( function() { FB.XFBML.parse(); } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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March 28, 2011Japanese Sweet Rice Dumplings with Brown Sugar Syrup Recipe (Shiratama Dango)

Today I sent out the last recipe chapter to get tested for Asian Tofu. Whew! Relaxation time. I wanted to make a little Asian dumpling for fun, not for tweaking multiple times for print. I wanted the pleasure of fooling around with dough to create a satisfying afternoon snack. No pressure.

I picked these little guys. For months, I'd been thinking about trying these chewy-soft rice dumplings in Elizabeth Andoh's Japanese vegan cookbook, Kansha. The dough is fast and easy to prepare.

Elizabeth formed her sweet rice flour dough into little balls for a classic Japanese sweet dumpling called shiratama dango.  I decided to make the dumplings larger and dimpled so that they'd have tiny wells for holding thick brown sugar syrup – called kuro mitsu in Japanese. Plus, I could also pile on some adzuki beans in those indented dumplings. Sweet adzuki bean paste is commonly eaten with shiratama dango but canned beans and the brown sugar syrup do the trick.



The above combination of poached dumplings, buttery beans and sweet syrup was good. However, it was splendid with the addition of nutty toasted soy flour (kinako), which I had to make on the fly. Here is my afternoon dumpling snack for you to try.

RECIPE

Sweet Rice Dumplings with Brown Sugar Syrup, Adzuki Beans and Kinako
Shiratama Dango

Based on recipes from Kansha by Elizabeth Andoh. If you are unfamiliar with the rice flours below, see the ingredient discussion in Asian Dumplings or this page at Asian Dumpling Tips.

Serves 4 to 6

Kuro mitsu:
2/3 cup packed dark brown sugar
1/4 cup water
Pinch of salt

2 1/4 ounces (1/2 cup) glutinous rice flour, any Thai brand
2 ounces (1/3 cup) Mochiko sweet rice flour
About 6 tablespoons water or unsweetened soy milk
3/4 to 1 cup cooked adzuki beans (canned is fine)
About 2 tablespoons purchased or homemade toasted soy flour (kinako), optional

1. In a small saucepan, combine the sugar and water. Heat over medium high heat, stirring until the sugar has dissolved. Bring to a boil, then lower the heat to vigorously simmer for about 3 minutes, until the syrup has thickened a fair amount. Dip a spatula or spoon into the syrup and it should cling before dripping off. A dark shiny film should remain on the spatula or spoon.

When the syrup is done, take it off the heat and wait for the bubbling action to subside before stirring in the salt. Pour the syrup into heatproof glass jar or bowl and set aside to cool.  You should have about 1/2 cup.

2. For the dumplings, combine the two rice flours in a bowl. Drizzle in half of the water (or soymilk) and use your fingers to stir and moisten the ingredients. Then gradually work in the remaining liquid, kneading the dough into a PlayDoh type of consistency that’s firm yet soft and smooth. Toward the end, add the liquid slowly as a little of it can affect the dough dramatically. This dough can dry quickly and crack. Take care to cover it if you’re going to walk away for too long.

 

3. To shape the dumplings, work with half of the dough at a time, covering the other half with a dishtowel to prevent drying. Roll the dough into a 12-inch-long log. Cut it crosswise into 12 pieces. Roll each one into a 3/4-inch ball and then flatten it into a thick disc, about a scant 1/2 inch thick.

Use your index finger or thumb to make an indentation in the center. Set aside and repeat with the remaining dough. You’ll form two dozen 1-inch-wide dumplings total. When done, cover them with the dishtowel.

4. Fill a large saucepan or pot with about 3 inches of water and bring to a boil. Depending on the size of the pan, drop in half or all of the dumplings. (In a 3-quart pan, I do 2 batches.) After all the dumplings float to the top, let them cook for another minute, then use a skimmer to scoop them from the water. Drop them into a bowl of cold or room temperature water to let them cool.


The dumplings are tastiest within 30 minutes after they are made. They will still be at their peak soft-and-chewy selves. If you leave them in the water longer they’re gradually firm up. To revive them, drain them and dunk them in boiling water to soften (essentially a quick recooking) or warm and soften them in the microwave oven.


5. For each portion, put 2 to 3 tablespoons of adzuki beans in a small shallow bowl. Top with some dumplings, and a drizzle of the sugar syrup. Then finish with about 1 teaspoon of the toasted soy flour. Eat with a spoon to ensure that you get some of each of the ingredients in every bite.

Posted in Asian Dumplings, Recipes: All, Recipes: Appetizer and Snack, Recipes: Dessert and Sweets, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Japanese, Recipes: Rice, Recipes: Vegan, Recipes: Vegetarian | Permalink

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Comments

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Those look so delicious! I love that dessert.

Cheers,

Rosa

Posted by:Rosa |March 28, 2011 at 11:30 PM

It's a comforting sweet preparation. Some people describe it as a dessert dumpling but why wait for dessert?! :-)

Posted by:Andrea Nguyen |March 29, 2011 at 10:42 AM

your website is so great that i love it very much. thank you for sharing it with us.

Posted by:Nike Duck Shoes |March 29, 2011 at 05:36 PM

I think I gained calories simply by reading that recipe -- but it was worth it :)

Posted by:Merry |March 29, 2011 at 06:24 PM

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Home's Cafe White Coffee Ipoh (No Sugar Added)

IPOH HOME's CAFÉ White Coffee with its rich aroma and full-bodied have very much to do with the quality of coffee beans and roasting processes. The high quality Pobusta and Arabia coffee beans are imported from Colombia and Brazil.

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Seal Sama Sugar Free Teriyaki Sauce 12 oz. bottle

Inspired by the diverse dietary needs of today's American consumer, Seal Sama has developed an incredible tasting, sugar free teriyaki sauce safe for low carb dieters and diabetics. After many years of making special dishes fo her customers and friends, sushi chef extraordinaire Peggi Whiting created a sugar free version of her famous teriyaki sauce recipe that she was so proud of, she bottled it and made it available to the world. Sweetened with Splenda. Whether you use it as a marinade or dipping sauce or as a topping for your broiled chicken or beef, you'll have a great tasting Asian-inspiped meal that won't raise your blood sugar levels. Nutrition Facts: Serving Size 1 Tbsp. (15mL), Servings Per Container 48, Calories 5, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g. Ingredients: Water, soy sauce (water, soybeans, salt, alcohol (to preserve freshness), wheat), pineapple juice, rice vinegar (water, rice), modified food starch, garlic, sucralose. Contains soy, corn, wheat.

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Palm Sugar Pure 16 Oz

Palm sugar comes from the palmyra or sugar palm that are produced from the sweet, watery sap that drips from cut flower buds. The sap is collected each morning and boiled in huge woks on the plantations until a sticky sugar remains. This is whipped and dropped in lumps on cellophane, or filled into containers. Because it is not highly processed like brown sugar, the color, consistency, flavor and level of sweetness can vary from batch to batch, even within the same brand.

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Want Big Shelly Shenbei Snowy Crispy Rice Cracker Biscuits - Sugar Glazed?

A very popular crispy rice cracker in Asia!

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