Today’s menu features a dessert enjoyed by friend, fellow blogger and pirate Melissa from Yum Marks The Spot. Apparently, when she’s not sailing, swashbuckling or pillaging, she finds the time to throw together some pretty awesome looking cinnamon rolls. I’ll give the floor to her before she makes me walk the plank.
Category Archives: dessert
I know I know, I baked!
Ok, that’s kind of a lie. Gale baked and I basically threw ingredients at her and said, “I like this, put it in the bowl.” Fortunately, her innate baking skill was able to decipher and even guide my misguided pastry sense and form something that actually came out rather delicious.
I’ve been on a pickled chili kick ever since the American Sardine Bar and now that I have a jar of them, and an unlimited supply nearly across the street, I plan on using them a lot. The cilantro was hanging around because everyone has that in their fridge right? The cheddar was left over from our last potluck. The remaining ingredients were stragglers in the cabinet. Enjoy.
As I was searching through Thai Street Food on an unrelated quest, I came across a recipe for coconut curry cooked inside a pumpkin; in keeping with that cookbook’s m.o., the accompanying photograph was stunning and I was possessed by an immediate urge to make it. I had on-hand a Japanese (kabocha) pumpkin that my friend Gale–whom you may remember as the ingenious baker behind the beer cakes Vinny posted about–had brought me earlier in the week. I made a few slight modifications to the recipe and then things got really steamy.
So, I had another busy week which left me without much time to cook. With that in mind, I tried to come up with something quick & simple, ideally with minimal clean-up. What might fulfill these qualifications? A variation on Thai mango sticky rice, cooked entirely in the rice cooker.
Although I had mangoes on hand, I opted to make the dish with peaches, because they are in season. Since peaches go wonderfully with the flavors in Art in the Age‘s Snap liquor, that was incorporated as well. The following instructions are optimized for a rice cooker, but if you do not own one: (a) get one immediately, you will thank me later & (b) it can be easily adapted for the stove.
Growing up in a Japanese home, we ate rice at most meals and subsequently had lots of it leftover. Sometimes it would be utilized for onigiri or fried rice, but my mother’s favorite was always a basic rice pudding: a simple recipe of rice, milk, sugar & cinnamon.
Here, I am taking that premise and making it just a bit more sophisticated. It remains a quick & delicious breakfast or dessert option.