Peach Blackberry Pie

I read an article recently on Mission Pie, a company based in the Bay area. They shared (some of) their pie secrets, some of which surprised me greatly. For instance: They use whole wheat flour for the pastry dough, claiming it imparts a "warm" flavor to fruit pies. Also, they suggested letting the dough chill for 3 days before using it to let the gluten relax.

I decided to use these suggestions when I made my dad’s birthday dessert, a peach blackberry pie using fruit I bought at farmer’s markets in summer and froze. I was afraid to use all whole wheat flour, as I feared this would produce too dense a product. Therefore, I adapted the crust recipe as follows:

Wheat pastry double crust :
1 ½ c. white flour
½ c. whole wheat flour
1 tsp. salt
5 T. chilled butter
7 T. chilled butter-flavored shortening
Ice water

Mix the dry ingredients together in a bowl. Cut the butter and shortening into the dry ingredients. Mix in the ice water, a tablespoon at a time, until the dough clings together. Form into a ball, cover with plastic wrap. Let sit at least 24 hours. Cut dough into 2 equal pieces. Roll each out on a piece of wax paper. Fit one into a 9-inch pie pan, save the other for the top crust.

For the filling, I used:
2 lb. sliced peaches
1 c. blackberries
1/3 c. white sugar
1/3 c. brown sugar
1/4 c. tapioca ( I like the texture of tapioca)
1 tsp. cinnamon
½ tsp. ginger
1/4 tsp. nutmeg

Since I used frozen fruit, I let the mixture sit for about 30 minutes before putting it into the crust, placing the top crust over the filling, cutting 4 slits in the top crust, and brushing the top crust with water and sprinkling with turbinado sugar. I covered the edges with aluminum foil and baked at 375 for 50 minutes, removed the foil, and baked for another 30 minutes.

The top crust was absolutely perfect, the edges were wonderful, the filling was fresh and delicious. Just one problem: the bottom crust came out a bit soggy. I got online and found 2 things I could do next time to prevent this:

A good way to keep pie crust from becoming soggy is to sprinkle it with a mixture of equal parts sugar and flour before adding filling. You can also brush the bottom crust with an egg white before adding the filling.

Live and learn! I shall continue my experimentation.

The Deepest Longing of My Heart

I have been blessed with a wonderful husband, a healthy body, a stable job, a comfortable home, and most days I feel pretty good about my life. One thing do I lack...













I desperately desire a puppy. Not just any pound puppy, mind you, but a bichon frise.

Pros: According to the American Kennel Club: “A cheerful, happy dog, the Bichon Frise is small and sturdy with a dark-eyed inquisitive expression and a plumed tail it carries merrily over the back. The Bichon is a naturally gentle, playful dog. He loves activity and requires regular exercise. His hair grows continually and does not shed, so extensive grooming is a must to prevent mats. Bichons also tend to be a good breed for allergy sufferers.”

I have also read that these adorable breeds are good for small living spaces. I used to be into Pomeranians, but Bichons have the advantage of not as much hair sheddding.

Cons: 1) I’m not home much. 2) My husband says we need a house with a backyard before we can have a dog. 3) With such an adorable happy little creature around, I may be so satisfied I’d never want kids. But my doggie will be gone when I’m old, whereas a child would still be around. If I raise them Chinese-style, they might even revere me and take care of me. Maybe I could do both after all. 4) Pets can be kinda costly.

Sigh. When shall my longing be requited by the acquisition my heart has so long desired?

Christmas Cookies - Part Two!

Here is the recipe for the Chocolate Hazelnut Thumbprints that we made for Christmas. They are pretty tasty - Paul loved them! This recipe is adapted from one that appeared in Cooking Light magazine (my favorite). I strongly suggest that you use the leftover Nutella to make banana/chocolate crepes. :-)

Chocolate Hazelnut Thumbprints
Yield: 28 cookies (serving size: 1 cookie)

4.5 ounces all-purpose flour (about 1 cup)

1 cup powdered sugar

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup butter, softened

2 large egg yolks

1/2 teaspoon vanilla extract

2/3 cup finely chopped hazelnuts

1/3 cup hazelnut-chocolate spread (such as Nutella)

Preheat oven to 350F.Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

Inside the bowl, knead dough 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350E for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Peppermint Meltaways

Sunday afternoon, I had a moment of bliss as I made Christmas cookies in the kitchen with my husband while Handel’s "Messiah" played in the background. What a glorious combination of sensory delights! We tried two new recipes this year: Chocolate Hazelnut Thumbprints and Peppermint Meltaways. Both were delicious and gorgeous on a plate! Here is the recipe for the peppermint ones- so cute, pink and festive! They truly melt in your mouth, leaving a fresh hint of mint behind. To crush candy canes, break it into pieces, place in a plastic baggie, and roll with a rolling pin.

Peppermint Meltaways

Cookie Ingredients:
1 c. butter, softened
½ c. powdered sugar
½ tsp peppermint extract
1 1/4 c. flour
½ c. cornstarch

Glaze:
1 ½ c. powdered sugar
2 T. Butter, softened
1/4 tsp peppermint extract
1-2 T. Milk (or soymilk)
2 drops red food color, if desired
2 candy canes, crushed

Combine butter, powdered sugar, and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30-60 minutes).

Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

Bake in preheated 350F oven fro 12-15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Spread glaze over cooled cookies. To make glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Immediately sprinkle with crushed candy.

To Hong Kong I Go...

A friend of mine, Rachel, is fortunate enough to be going to Hong Kong soon, and our recent conversation left me pondering the following question: What would I do if I could go back to the city I lived in for 16 months? Here’s my list...

1) I would walk through a true, old-fashioned gai si, or Chinese market, again. My favorite is the one at Kwun Tong. I would buy fresh exotic fruits, marvel at the fresh vegetables, and avert my eyes as they slaughter live fish, frogs, turtles and more.

2) I would stop and order a big bowl of won ton noodle soup, with choi and Chinese mushrooms, and slurp it down as loudly as I please. (It’s not rude to slurp in Chinese culture, or burp for that matter.) If I saw a vendor on the street (a common sight in winter), I would buy his roasted yam or chestnuts.

3) I would pick at least 2 or 3 parks and visit them. My favorite choices for size and beauty: Kowloon Walled City Park and Kowloon Park. (Victoria Park - meh. Overcrowded and overrated.) Best time of day to go: Morning, when the elderly people are out doing their tai chi, swordsmanship, and other bizarre exercises (like banging their thighs or squirming about awkwardly).

4) I would go shopping at the markets at Mong Kok at night. During the day, one feels naked, vulnerable and conspicuously Caucasian, but at night, when the crowds of people throng in, one may be gloriously anonymous. I would walk the streets with mango boba drink in hand!

5) Go to Lantau Island and take the hike to see the Big Buddha. It’s a grueling trek, but lovely, and the Buddha itself is a marvelous spectacle.

6) I would go back to 10,000 Buddhas and admire all of the different faces of the honored one.

7) I would go to Monkey Mountain, carefully guarding my belongings against the aggressive and hungry monkeys.

8) I would go see the fishing village of Sai Kung, where one may watch locals buying ultra-fresh seafood from the floating markets. I would walk past the waterfront restaurants with innumerable clear bins in which one may see more species of sea faring creatures than you ever imagined existed. I'd eat dinner there and know that the fish and shellfish on my plate was alive just minutes before.

9) I would patronize an old-fashioned tea house in which to eat dim sum, one where the waiters roll the carts around and all you have to do is point. I would go in the late morning, which is prime time for Chinese to eat dim sum (they call it "drinking tea"); also, prime time for people watching.

10) I would go to the LDS temple at Kowloon Tong. It’s one of those buildings that a mission home/chapel/temple all in one. Lots of memories there! Also, the new chapel at Wan Chai because it’s gorgeous and there are always nice people there to greet you.

11) I would walk along the boardwalk at Tsim Sha Tsui, observing the celebrity monuments and enjoying the best views of the Bay. Hello, picture op!

12) Sure, I’d take one more trolley ride up to Victoria’s Peak (the ultimate tourist destination), but only on a clear day when I could truly appreciate the view and take a decent photo.

Best Egg Rolls in the Universe

Every Christmas Eve, my mom’s family gets together to celebrate. It’s an informal affair, with every family bringing some appetizers and cookies to share. Last year, I brought a dish that everyone liked- homemade egg rolls. They are more free form, similar to lumpia. I’d love to say I obtained the recipe from an aged Chinese master roller of eggs in Hong Kong, but as most people know, egg rolls are an American invention. Yet here they are, in all their glory! It is my Christmas gift to the world!

Stacy’s Egg Rolls

1 pound ground pork
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch 2 tablespoons soy sauce
1 1/2 tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 1/2 (14 ounce) packages egg roll wrappers
1 1/2 cups sweet Thai chili sauce

Cook pork in a large wok over medium-high heat. Drain and set aside.

In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet Thai chili sauce.

The Only Thing That Can Lure Me Out of My Warm Bed

It’s a cold, crisp winter morning. You wake up, snug and warm in the embrace of a comfy blanket, and realize you’ve nowhere to go and nothing you must do today. Only one thing can lure you out of bed on a morning like this.

Pecan Rolls. Warm, gooey, sweet, soul-nourishing concoctions of cinnamon, butter, and crunchy nuts. Cinnamon rolls are well and good, but I always feel that they’re empty without nuts. This recipe is amongst the best I’ve found. It’s really not as much work as one might imagine would be required for such a heavenly reward. (This recipe first appeared in Bon Appetit magazine in October 1999.)

Note: One of the best tricks I know is to cut the rolls using dental floss! It cuts so cleanly and prevents the dough from being squished with a knife!

Pecan Rolls

1 1/2 cups warm water (105F to 115F)
1 3/4 cups sugar
2 envelopes dry yeast
1 tablespoon vegetable oil
1 teaspoon salt
3 1/2 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons ground cinnamon
1 cup chopped pecans
1 cup pecan halves

1. Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl. Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix in vegetable oil and salt. Add enough flour, 1 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour if sticky, about 10 minutes.

2. Lightly oil another large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then cover with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Beat butter, cinnamon and remaining 1 1/2 cups sugar in medium bowl to blend.

3. Turn dough out onto floured work surface (do not punch down). Roll out or press dough gently to 16x10-inch rectangle. Using spatula, spread 1 cup butter mixture evenly over dough. Sprinkle with chopped pecans. Starting at 1 long side, roll up dough jelly-roll style, forming log. Pinch seam and ends to seal. Cut log crosswise into 12 equal pieces. Spread remaining butter mixture over bottom of 15x10x2-inch metal baking pan. Sprinkle 1 cup pecan halves evenly over butter mixture in pan. Arrange rolls, cut side down, in prepared pan, spacing evenly. Cover pan with plastic wrap. Let rolls rise in warm draft-free area until light and puffed, about 30 minutes.

4. Position rack in center of oven and preheat to 325F. Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.

5. Remove pan from oven. Using sharp knife, cut around sides of pan. Place large baking sheet over pan. Using oven mitts as aid, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto sheet. Serve cinnamon rolls warm or at room temperature.