Seasons For Cake

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Hello Spring Cake

By Hong On March 20, 2013 · 2 Comments · In DIY, Food, Inspiration

The first day of Spring here in Seattle was presented with gusty winds, rain, sleet and sunshine. Oh Hello Spring in Seattle! However, Spring’s arrival made me smile and so I decided to honor its presence with a pink ombre cake.

Doesn’t that scream Hello Spring!

Start with your favorite cake. Make sure to lay down a piece of parchment paper on top of your cake stand before frosting your crumb layer. This makes for very easy clean up.

Once your crumb layer is on, add a light layer of frosting and then remove your parchment paper.

Begin piping your cake starting at the rim. I’m using a open star tip. The $8.00 cake decorating kit I purchased was from Target. Making little rosettes go counter clockwise around the cake. In order to get the ombre look, use a small drop of food coloring and mix it gently. You’ll want the bag of frosting to have some marbling.

Continue your rosettes going counter clock wise until you end your last rosette on the center of the cake.

Now begin piping the side. This was a two layer 9″ cake. I did two layers of rosettes up the side.

What I love most about this cake is that the rosettes are not entirely perfect on their own but with the whole cake decked out, it looks absolutely gorgeous!

Happy Spring!

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Apple Pear Butter

By Hong On November 15, 2012 · Leave a Comment · In Food

Can you believe Thanksgiving is next week? Wow. I can’t believe a full year has already gone by. I’m excited to be hosting our family Thanksgiving meal again. I’ve been researching recipes for the past few weeks and came across this recipe for Plum Apple Butter. Since we are no longer in plum season I substituted pears instead.

The boys loved it and I’ll be serving it with a baguette and goat cheese as an appetizer for Thanksgiving. It’s so quick and easy and stores well for a couple weeks. Doesn’t this just scream Fall?

Recipe:

3 medium sized plums (or 4 small), pitted and quartered

I used one bosc pear

2 medium sized tart apples, peeled, cored and quartered

1/4 cup water

3/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

dash cloves

Place plums, apples and water in a medium sized saucepan. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until fruit is tender. Remove from heat and pour into blender or food processor. Blend until smooth. Pour back into saucepan. Add remaining ingredients. Bring to a boil. Lower heat and simmer, uncovered, for 40 minutes or until thick enough that it mounds on a plate without spreading. Cool completely before covering. Store in the fridge for up to 3 weeks.

Adapted from kitchensimplicity

Happy Friday!

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Birthday Gathering

By Hong On October 20, 2012 · Leave a Comment · In Birthdays, Food, Weekend

On Friday night I hosted a dear friends birthday dinner. All the gals gathered together and enjoyed a lovely Fall Harvest themed menu.

Menu:

Appetizers

Roasted Figs with Goat Cheese, Drizzled with Balsamic

Sauteed Grapes with Goat Cheese and Tarragon

Main:

Roasted Chicken with Root Vegetables

Broccolini and Squash Lasagna

Dessert:

Apple Crisp with Ice-Cream

True to the code of friendship, my girlfriends helped out with preparing most of the meal. I made the appetizers and was in charge of the “atmosphere”. It was a great way for me not to feel too overwhelmed and gave me an opportunity enjoy the meal. Doesn’t food always taste better when someone else makes it???

“The more you praise and celebrate your life, the more there is in life to celebrate.”

To LK and all my girlfriends, thank you for sharing your lives with me. Here’s to many more celebrations!

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Autumn Air

By Hong On September 7, 2012 · Leave a Comment · In Food, Weekend

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Mini Bacon-Gruyere Quiche Goodness

By Hong On July 27, 2012 · 1 Comment · In Food

It’s been about three weeks since the girls have started laying. They are finally on a regular cycle and we’ve been averaging at least three eggs a day, sometimes four if we’re lucky. Every time I lift open that nesting box it kind of feels like Christmas morning. I instantly smile…oh bliss! There’s something truly satisfying about harvesting your own food.

We have however, been a little egged out. The Geek is over having scrambled eggs for breakfast and dinner and so it’s time to get a little more creative. Here is my first recipe outside of the scrambled eggs. I’ve adapted the recipe from here. For some added cuteness I made them using mini cupcake molds and a flower cookie cutter.

Adorbs right?

If you have any suggestions for egg recipes please share! You may just receive some fresh eggs in return!

Have an Eggtastic Weekend!

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Insalata Caprese Goodness and Happy Friday

By Hong On July 13, 2012 · Leave a Comment · In Food

Summer has finally arrived in Seattle! Yay! Nothing makes me happier than the abundance of fruits available this time of the year. One of my favorites is tomato, and yes it is a fruit. It’s funny though, I’ve only become a tomato lover in my 30′s. I think as soon as I turned 30, I started listening to NPR, eating tomatoes and my body started aching. Strange. But enough with my personal issues. Below is a must eat salad this summer. I’ve already had this three times this week!

Doesn’t that just look so gorgeous and healthy?

This is such an easy no cook recipe that even my eight year old can execute. The only twist on this traditional dish is that I’ve used burrata cheese instead of mozzarella. If you haven’t tried burrata, you are in for a treat! It’s similar to mozzarella on the outside but contains cream on the inside, giving it a soft texture.

Caprese Salad:

Tomato (Heirlooms are best)

Burrata cheese ( I love the ones from Trader Joes)

Fresh Basil

Sea Salt

Pepper

Olive Oil

Balsamic Vinegar

Slice tomatoes and burrata evenly. Layer as desired. Season with sea salt and pepper. Layer on basil and drizzle with olive oil and balsamic vinegar.

Enjoy and Happy Friday!

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Weekend Getaway: Hood Canal

By Hong On June 4, 2012 · 4 Comments · In Family, Food, Places

We spent this past weekend on Hood Canal at Thorndyke Manor with my sister and brother in law. It was great to spend time with them as they will be moving to Bristol in less than a month. Boo.(photo courtesy of The Geek)

One of our favorite past times is clam digging and there is no shortage on the Canal. As a matter fact, if one were new to the sport all one needs to know is how to dig. Needless to say, we gathered our very own dinner that evening.

It was such a restful and relaxing weekend. I spent most of my days eating, reading, talking, and laughing. How can life get any better? The recipe below was absolutely delicious. This needs to be on your dinner menu this week!

Steamed Clams in White Wine, Garlic, and Butter Recipe

Serves 2-4 people as an appetizer

3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges

Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy!

*I used one stick of butter instead of 3 tablespoons. Don’t judge. I also added a warm baguette. This should be part of the ingredients list. If you are a dipper, this is a must!

(Recipe adapted from savorysweetlife.com)

HAPPY MONDAY!

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Pho Goodness

By Hong On March 15, 2012 · Leave a Comment · In Food

Seattle’s weather has been a little schizophrenic lately. Today, I thought my house was going to flood. I actually woke up to a leak and a slight power outage. Since I’m an emotional eater, pho was a must for today.

When it comes to customizing my bowl of pho, I’m quite a simple girl. Actually one can argue that I may be sacrilegious. My preference: noodles, meat, broth, a little fish sauce and a squeeze of lime. That’s right I don’t eat any of the herbs or onions, Sriracha or Hoison sauce. I know quite scandalous. And thus, why Mom’s house is the best place for pho, as it’s made to order without judgement.

Aren’t the add-ons pretty though?

Yes, a lemonade or limeade is also a must.

And this was the perfect addition to Seattle’s schizophrenic of day weather. Here’s to hoping that Spring truly is just right around the corner.

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Bouchon Bistro

By Hong On March 2, 2012 · 1 Comment · In Food, Weekend

My friend Victoria recently visited a restaurant that I’ve been coveting, Bouchon Bistro. She was kind enough to write about her experience for Seasons For Cake. Not only has Victoria been a great supporter of S4C, but she is one inspirational human being. She has joined me as a contributing editor and I am so lucky to have her partnership.

Here is Victoria’s recap:

Celebrations can be magical. They can turn darkness into light, hard into soft, etc. And they are ours to create wherever and whenever we like.

I got a taste of how powerful a positive goal can be last weekend when James and I turned a medical drudgery into a culinary campaign.

Tests needed to be done. Poking, prodding, and the rest. Fine. I would submit. But, if you’d asked me why we were going to Las Vegas, I would have said nothing about doctors. Food was tops on our minds, specifically the gastronomic delights at Bouchon, the Las Vegas outpost of Thomas Keller’s original Yountville, CA bistro

Tucked away on the 10th floor of the Venetian Hotel, the restaurant has a wonderful blue and white tiled floor, brass and mahogany accents, and banquette and individual table seating. The ceilings might as well be in the clouds they are so high, and the dining room looks out over a serene courtyard. We started with fruits de mer, the petit (!!) plateau, which included ½ a lobster, oysters, shrimp, clams, and mussels. Our choices were no surprise. Onion soup followed for James, with a towering, layered salad of watercress, endive, Roquefort, Fuji apples, walnuts and walnut vinaigrette for me. Steak frîtes and a croque madame were next for us respectively. Our inner wine snobs were on vacation that night, so I drank a white Burgundy from Vézelay. James drank Kronenbourg beer. Delicious.

After that barrage of victuals, we were full. Desert could not happen. This would have tragic except that Bouchon has a separate bakery, also at the Venetian, that serves pastries and coffees all day. Sunday morning was Bouchon, Part II.

Their chefs must be trained in pastry heaven. Just one bite of the bakery’s almond brioche or chocolate croissant and you will forever be in search of another that’s as good. My favorite breakfast treat was a half croissant layered with apples and a streusel topping, baked to crispy golden deliciousness and sprinkled with flurries of confectioner’s sugar. A bite or two of that with black coffee and any day seems full of possibility, any obstacle surmountable.

Delicious food creates strong connections between minds and bodies. The healing effects of those connections are intense. Whereas the doctoring part of the trip was unmemorable, the dining part was a soothing joy. I’d also say that, although our original mission was the bigger meal at the bistro, the bakery alone is reason enough to go back.

Just one croissant can make any kind of journey a season for cake.

Photos by Bouchon Bistro

Thank you Victoria, for reminding us to celebrate the journey. Happy Weekend.

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Egg Roll Goodness

By Hong On February 9, 2012 · 1 Comment · In Favorites, Food

I have a special treat for you today! This is one of my favorite recipes to make as it brings me so many fond memories of my childhood. Egg rolls have been a part of our culinary culture as far as I can remember. It’s one of those food items that seem intimidating to make but is so very easy. It wasn’t until just a few years ago that I practiced the techniques my mother taught me and I can now say that my egg rolls turn out just as good as hers! What an accomplishment!Many of the ingredients can be found at an Asian grocery store. If you don’t have one near by you can certainly make substitutions. I was able to find egg roll wrappers at Safeway. However, they are a little more doughy. I highly recommend the above brands. You can also make a vegetarian version. Here is the recipe:

1lb. ground pork

1 cup diced yellow onion

1 cup chopped carrots

1 cup auricularia (dried fungus)

1 cup clear vermicelli noodle

1 egg

salt

pepper

Soak auricularia and noodles for 30 minutes, until soft. Using a food processor, chop all ingredients finely, except for ground pork and egg. If you don’t have a food processor you can manually chop all ingredients. Add the ground pork to the vegetable mixture. Beat egg and pour 3/4 of it into the mixture. The other 1/4 will be used to seal egg roll corner. Mix all ingredients thoroughly. Peel apart the egg roll wrappers. The brand shown above is very delicate so be careful. Do move fairly quickly since the wrappers can dry out. Spoon a little bit of the mixture onto your wrapper. Shape into a log (it will be easier to roll). Fold the corner up and roll one and a half time. Fold over both sides.Continue rolling…Once you get to the tip, use your egg mixture and brush a little on the tip to seal your egg roll! Once I finish my first one I’ll heat up the fryer. I use vegetable oil and only use enough to cover the egg rolls (about 1-2 inches). If you are having a hard time remembering how to roll them, the back of each wrapper package has a cute diagram. You can also think about them like miniature burritos! Don’t worry if you can’t make them tight and perfect. You’ll forget all about that on your first bite! Fry each one for about 3-4 minutes until golden brown. Serve with sweet chili sauce! Each mixture will be enough to make about 30 egg rolls. I had a little left over so I pan fried it with a little oyster sauce and made lettuce wraps for lunch!If you wanted to go vegetarian I would add either celery or cabbage to the mix. I have yet to try this version so let me know the outcome if you do!