Egg Nog

Can't buy this in the Netherlands so tried making it from scratch. Be careful not to overheat the milk with eggs in it. Put rum in half and left the kids one plain. I still prefer the plain. Apparently there are recipes that use the egg white as well to not have so much leftover ingredients. Might be worth trying next time.
12/24/23 Helped MM make this but with strange nutmeg and strange alcohol. Not as good.

• 6 egg yolks
• 1/2 c sugar
• 1 c heavy whipping cream
• 2 c milk
• 1/2 t nutmeg
• pinch of salt
• 1/4 t vanilla
• optional: 1/4 c alcohol

1. Whisk yolks and sugar in medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine cream, milk, nutmeg and salt. Stir regularly until it reaches a bare simmer.
3. Add a spoonful of the hot milk to the yolks, whisking vigorously. Repeat, to temper the eggs.
4. Once most of the milk has been added, pour the egg mixture back into the pan.
5. Whisk constantly for a few minutes until the mixture is just slightly thickened (or it reaches 160 F). It will thicken more as it cools.
6. Remove from heat and stir in vanilla and optional alcohol.
7. Pour through a sieve into storage container(s).
8. Refrigerate until chilled. Stir before serving. Thin with milk if too thick or sweet.
9. Store up to 1 week.

Aussie Meat Pie

I found the recipe and MM cooked the meat both times. I just assembled them the first time. Second time he did it for the international festival. He used way more black pepper the second time and it gave it a really nice kick. We still want to try a mushroom version, but this was a good start. First time we used rib steak, second time chuck steak with less broth. First time made 6 muffins, 2 texas muffins and 6-5" pies. Second batch made 24 muffin size pies. Recipe adjusted below (original in parens).
6/6/23 Made this on my own with soup meat, using just under 1 kg all in 1 day. Made exactly 6-5" pies. I thought they were fine but MM said not as good.

• 
  3 T olive oil
  
• 1.5 kg chuck steak, cut into 1 cm cubes
• 1 onion, diced - brown, yellow, white or shallots (2)
• 3 garlic cloves, minced
• 2 T tomato paste
• 3 c beef broth (4 c)
• 1 c red wine (dry and dark, not light like pinot noir)
• 2 bay leaves
• 1.5 t salt
• 2 t black pepper*
• 3 T cornstarch*
• 4 T water
• 1 egg yolk, lightly beaten (or whole egg for lighter finish)
• puff pastry
• quiche pastry/shortcrust pastry (1 jumbo circle has 4 5" pies worth)

Day Ahead: Beef filling

1. Heat 1 T olive oil in large pot over high heat. Add layers of beef to sear outside until lightly browned. Remove to bowl and repeat.
2. Lower heat to medium high and add the remaining olive oil. Cook onion and garlic until translucent (~5 min).
3. Return beef to pot and all other filling ingredients EXCEPT cornstarch and water. Mix to combine. 
4. Simmer then lower heat to low/med-low so bubbling super gently. Leave to cook for 2 hours, stirring occasionally. Beef should be very tender.
5. Mix cornstarch with water to make slurry. Pour into pot and mix. Cook for 5 min until sauce thickens.
6. Remove from heat to cool. Season with additional salt and pepper.

Assembly

1. Preheat oven to 180C/350F.
2. Grease muffin tins, silicone cups or 5" pie plates.
3. Cut quiche pastry ~1" bigger than tin/cup. Press into pan leaving overhang/thick edge. Fill to brim with filling.
4. Cut puff pastry to size. Place lid on top of filling and gently press to join the doughs.
5. Slice 3-5 times from center, widening the slits to ensure they stay open.
6. Brush with egg wash.
7. Bake for 20-25 min until dark/deep golden brown.
8. Allow to rest for a few min before turning out to wire rack.
9. Serve warm with tomato sauce (aka Australian for ketchup).

Sunshine Wreath aka Citrus Twist

This is my favorite recipe so far from Samantha Seneviratne's cookbook, Joys of Baking. Its warm yellow spiral design and wonderful fragrance can't help but bring a smile to my face.

The first few times I made it, I did it by hand. Truly a labor and I couldn't help add a bunch of flour because it was so gloppy after adding the butter. Now that I have a stand mixer, it's so easy to just let the machine do the work and the butter eventually gets worked in without having to add more flour (or feeling like I'm going to injure my arm from the intense kneading). I even made 2 doughs in the same day (saving one to bake a couple days later).

DBD watched the video on how to make it and caught that you can use the spread on toast as well, and  made sure to save some the last time we made it (in fact, DBD and XBD made the filling together while I lay on the couch). 

8/22/23 Made this for a summer gathering. Still a personal favorite.

Japchae

I've missed jap chae so much since leaving Seattle. Combined with not being able to eat onions and peppers, it's high time I made it myself. I bought a package of the Korean japche noodles in Canada, and then gave it away when leaving the country. I've found some here in the asian market and finally got around to making it. Delicious. Original recipe was for 4 oz noodles, but that was not enough. Neither was just 1 egg yolk.
Jan '23 Made this with GG and having her chop half the veggies made this go so much faster. Didn't have any scallions.
1/9/24 Had no garlic left, still tasted great. 4 eggs but XBD said it still wasn't enough.

• 
  4-8 oz chapchae noodles (sweet potato starch noodles)
• ~4 oz beef (filet mignon or pork shoulder, cut into strips
• 2 shiitake mushrooms, rehydrated
• carrot, cut into matchsticks
• eggs
• 2 cloves garlic, minced
• scallions, cut into 2 inch long pieces
• 4-5 white mushrooms
• spinach
• salt + pepper
• soy sauce
• sugar
• sesame oil
• sesame seeds

1. Put the beef and shiitakes in a bowl with 1 clove garlic, 1 t sugar, 1/4 t pepper, 2 t soy sauce, 1 t sesame oil. Cover and refrigerate.
2. Prepare the egg strips.
1. For traditional yellow egg. Beat egg yolks (without the white stringy stuff) with some salt. Heat the pan and add 1 t oil. Wipe off excess oil so only a thin layer remains. Add the egg and turn off the heat (this keeps the egg as yellow as possible). Tilt to spread to thin layer. Cook for about 1 min and then flip and let it sit for another minute. Let it cool and slice it into thin strips. 
2. For whole eggs (if you have no use for egg whites), beat the whole egg and make flat eggs (chinese fried rice style). Cut into strips. 
3. Bring large pot of water to boil. 
1. Blanch the spinach for 30-60 seconds. Rinse the spinach in cold water, squeeze out the water. Chop. Put in large bowl and mix with 1 t soy and 1 t sesame.
2. Cook noodles, stirring for 1 min. Cover and cook for another 7 min until they are soft and chewy. Strain and cut them a few times with scissors. Add noodles next to spinach. Add 2 t sesame, 1 t soy, 1 t sugar (per 4 oz noodles).  Mix noodles well to season and keep from sticking.
4. Heat skillet over medium high heat. Add 2 t oil and saute green onions with salt for 2 min. Transfer to noodle bowl.
5. Heat skillet with 2 t oil and cook white mushrooms with a pince of salt, about 2 min until softened and juicy. Transfer to noodle bowl.
6. Heat skillet with 1 t oil. Add carrot and stir fry 40 seconds. Transfer to noodle bowl.
7. Heat skillet with 2 t oil. Add beef mixture and cook until no longer pink. Transfer to noodle bowl.
8. Add 1 garlic clove, 1 T soy, 1 T sugar, 1/2 t pepper and 2 t sesame oil to the noodle bowl and mix together. Add the egg garnish and 1 T sesame seeds.

Flower Bread

This was a fun new shape to experiment with. However it results in a GIANT bread - which due to a pandemic lockdown, I had no one outside our household to share it with. I would not recommend making it for a single family. I also wanted to make a plain or savory bread, having baked many sweets the previous days. However, I had a small amount of cinnamon-sugar mixture leftover from the swirl cookies, so sprinkled this on the very outer edge. This ended up being my favorite part - which maybe speaks more to my sweet tooth than actually being a better option.

• the recipe is from: https://www.talesfromthekitchenshed.com/2015/08/flower-bread/
• but I used olive oil instead of rapeseed oil, and butter instead of spray. I also topped with black pepper, coarse salt, and thyme instead of sunflower seeds (but still had sesame seeds in the middle), as well as a cinnamon-sugar mixture on the very outer edge.
• Shaping was challenging - perhaps due to the wetness of my dough or the butter instead of spray, the dough layers tended to stick to each other when I flipped them over. Some of them I was able to separate, and some I left as a clump. I think if you can separate them, you can make a nicer layout. 
• I baked it on a 13" round pizza stone (covered in foil) - which was JUST big enough to fit this bread, considering that it gets bigger after rising. A larger pan would have been ok too.

This was fun to make once but I would probably not make again. Cinnamon Star Bread is still a favorite, and there are some other fun shapes I'd like to try first.

Lemon Cake

DBD wanted a lemon cake but not a lemon almond cake. So I had to try yet another recipe. As usual, I did assembly of cakes and icing, but let the party kids decorate with choice of sprinkles or fruit. ***

10/14/20 Made this again with substitutions and it came out very moist and light. Filled it with lemon custard and topped with raspberries. Much improved - ****

• 2 1/4 c cake flour, sifted [substitute: all purpose flour with cornstarch]
  
• 1 T baking powder
• 1/2 t kosher salt
• 1 1/4 c low fat buttermilk [substitute: lactose free milk with lemon juice]
• 4 egg whites
• 1.5 c sugar
• 2 t lemon zest
• 1 stick butter, room temp
• 1/2 t lemon extract

1. Grease the sides of 2 8" pans (or one 8" and one 9"). Line the bottom with parchment paper. Grease the parchment paper.
2. Sift together the cake flour, powder and salt in a medium bowl.
3. In a separate bowl, whisk the buttermilk and egg whites.
4. In a large bowl, rub together the zest and sugar.
5. Add the butter to the sugar mixture and mix on medium speed for 3 minutes until light and fluffy.
6. Mix in the lemon extract.
7. Add 1/3 of the flour mixture alternating with 1/2 the buttermilk mixture, ending on the flour mixture, beating on medium speed. Then beat an additional 2 minutes.
8. Pour the batter into the prepared cake pans evenly. Smooth the tops.
9. Bake 30-35 min until well risen, the center springs back when lightly touched and a knife inserted in center comes out clean.
10. Rest on wire rack for 5 minutes. 
11. Flip out, remove the paper, and cool to room temperature on wire rack.
12. Wrap airtight and keep at room temperature for up to a day before icing. Otherwise freeze.

Lemon Icing

• 1 pkg cream cheese, softened
• 1 stick butter, softened
• 2 3/4 c powdered sugar, sifted
• 1 T lemon juice
• 1 T zest
• 1 t vanilla
• 1/8 t kosher salt

1. Combine the cream cheese and butter on medium speed until no more lumps (about 3 minutes).
2. On low speed combine the powdered sugar. Once incorporated, beat on high for 3 min
3. Add in the lemon juice, zest, vanilla and salt.
4. May be kept in airtight container in the fridge or used to ice the room temperature cake.

Lemon Custard

• 1/2 c sugar
  
  
  
• 1/4 c cornstarch
• 1/4 t salt
• 2 egg yolks
• 3/4 c water
• 2 T butter, softened
• 1/3 c lemon juice
• 1 t lemon zest

1. Prepare all the ingredients before starting. In a small saucepan, combine the sugar, cornstarch and salt.
2. Add the egg yolks and mix until completely mixed in.
3. Stir in the water until mixture is smooth.
4. Cook over medium low heat until just boiling. It will become quite thick. Immediately remove from heat and stir in the butter.
5. Gradually stir in lemon juice until smooth. Stir in the zest.
6. Pour into a bowl and cover with plastic wrap. Refrigerate for 30-60 min before spreading on cake.

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