Course: Dessert

Mardi Gras Beignets

Mardi Gras Beignets
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Mardi Gras Beignets
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Servings Prep Time Cook Time Skill Level
20beignets 20minutes 2minutes
Servings Prep Time
20beignets 20minutes
Cook Time Passive Time
2minutes 2hours to overnight
Ingredients
Ingredients
Instructions
  1. In a bowl, combine flour, salt, baking soda and sugar.
  2. Make a hole in the middle and crack 3 eggs into it and mix.
  3. Add the butter, lemon juice and orange blossom water. Incorporate into the flour mix and knead.
  4. For two balls of dough and let rest in the fridge for at least 2 hours or overnight (preferably).
  5. Stretch the dough with a rolling pan (or an empty bottle).
  6. With a knife, or pizza wheel, make 20 diamonds.
  7. For a more traditional shape, make 1 1/2 long slit in the center of the diamond and take one of the diamond's corners through the slit.
  8. Heat the oil in a deep pan. Temperature should reach 350 degrees Fahrenheit.
  9. Dip beignets in the oil for a few seconds on each side (just enough time to get them to a blond, even color).
  10. Let them dry on a paper towel and for a fun effect, sprinkle confectioner's sugar on them. Enjoy!
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Lamingtons

Lamingtons
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Our resident Tea Aussie, Jessica, shares her mum's recipe for this tasty treat!
Lamingtons
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Our resident Tea Aussie, Jessica, shares her mum's recipe for this tasty treat!
Servings Prep Time Cook Time
21servings 10 minutes 40 minutes
Servings Prep Time
21servings 10 minutes
Cook Time
40 minutes
Ingredients
Ingredients
Instructions
  1. For best results, bake your cake the day before you want to make the lamingtons. Cut the cake into 21 squares.
  2. To make the icing, sift your sugar and cocoa into a bowl. Mix in remaining ingredients except coconut and stir until smooth and shiny, using a little more water if necessary to reach the right consistency.
  3. Use immediately, keeping the bowl over hot water. Add a little more boiling water if the icing begins to thicken as you work. Dip the squares of the cake into the icing. A carving fork or skewer is useful. Allow to drop for a minute and then roll in coconut. Leave on a wire rack to dry.
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Pavlova

Pavlova
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Our resident Tea Aussie, Jessica, shares her mum's recipe for a delicious pavlova.
Pavlova
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Our resident Tea Aussie, Jessica, shares her mum's recipe for a delicious pavlova.
Servings Prep Time Cook Time
8servings 30minutes 1hour
Servings Prep Time
8servings 30minutes
Cook Time
1hour
Ingredients
Ingredients
Instructions
  1. Set your oven temperature to 275 degrees fahrenheit. Place egg whites and a pinch of salt in a bowl and begin to beat until frothy, increasing the speed until they are stiff and dry. Gradually add sugar, while still beating, until the mixture is very stiff and stands in peaks. With a metal spoon, fold in the vinegar and corn starch.
  2. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  3. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream and cover with your glazed strawberries. Optional: around the holidays you can also sprinkle peppermint chocolate over the top, for an extra minty flavor.
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Hong Kong Style Egg Tart

Hong Kong Style Egg Tart
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Hong Kong Style Egg Tart
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Servings Prep Time Cook Time
12servings 45 minutes 25minutes
Servings Prep Time
12servings 45 minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, combine the flour, salt, and 1 tablespoon of sugar. Add the butter and break it up with your fingers, mixing it in with the flour mixture.
  2. Add in 2 tablespoons of cold water and begin mixing the dough all together. If it needs more water, add a tiny bit more in, until it forms a crust consistency. Bring the dough into a ball shape, cover and refrigerate for 20 minutes.
  3. After 20 minutes, take the dough out and place it on a cutting board that is lightly floured. Begin to knead the dough gently, forming it into a rectangle, keeping the edges even. Try to make sure you still have some flecks of butter visible in the dough.
  4. Fold the top third of the dough down to the center, then the bottom third up and over that. Roll the dough out again, turning it vertically so that it reaches three times its length. Fold it in thirds again, cover and put in the refrigerator for 30 minutes.
  5. While the dough is resting, you can make the custard filling! Dissolve 1/2 cup of sugar into the hot water, in a large mixing bowl. Allow this to cool to room temperature. Thoroughly whisk eggs and evaporated milk together in a separate bowl and then whisk in the sugar water and vanilla.
  6. Strain your egg mixture through a mesh strainer in order to get your mixture to a smooth consistency without bubbles. Preheat your oven to 400 degrees.
  7. Roll out the dough and cut circles to fit your small aluminum tart tins. Press your dough into the tins to fill each one. Then fill them with the egg mixture, 3/4 of the way to the top. Place all of your tins onto a baking sheet and pop them in the oven!
  8. Bake them for 15 minutes, reducing the temperature to 350 degrees and baking again for another 10-12 minutes, until the filling is just set. Let the tarts cool for a couple of minutes and enjoy them while they are warm!
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Persimmon Galette

Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Servings Prep Time Cook Time
8servings 20 minutes 40 minutes
Servings Prep Time
8servings 20 minutes
Cook Time
40 minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
  2. Add 2 tablespoons of ice water and blend until the dough begins to clump together, adding more ice water by the the teaspoonfuls if the dough is dry.
  3. While you're working the dough, continue to gather the dough into a ball. Once it is in a ball, flatten it into a disk. Wrap it in plastic wrap and chill for 1 hour.
  4. After an hour, take the dough out and roll it between two sheets of parchment paper until it is approximately 1/8 inch thick. Place it back in the refrigerator for 15 minutes.
  5. Preheat the oven to 450 degrees. Combine the sliced persimmon slices, 2 tablespoons of sugar, and the lemon peel in a medium bowl. Toss to blend.
  6. Spread the preserves over the crust, leaving a 1 inch border.
  7. Arrange your persimmon slices overlapping each other. Feel free to make your own design! Fold the crust border up and over to create the galette shape.
  8. Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
  9. Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
  10. Let your galette stand for at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of ice cream!
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Cranberry-Orange Bread

Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Servings Prep Time Cook Time
8servings 35minutes 50minutes
Servings Prep Time
8servings 35minutes
Cook Time
50minutes
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
  3. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
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Kasutera Cake

Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Servings Prep Time Cook Time
10slices 10minutes 45minutes
Servings Prep Time
10slices 10minutes
Cook Time
45minutes
Instructions
  1. Line your loaf pan (71/2 inches x 31/2 inches) with aluminum foil, followed by a layer of parchment paper. Preheat your oven to 325 degrees.
  2. Put your egg whites into a large mixing bowl and beat them on high for 30 seconds until you begin to see foam develop. Add in your sugar and continue beating, until soft peaks form.
  3. Now, you will begin by mixing your yolks one at a time, into your egg white mixture, at medium low speed for 1 minuted. Gradually add in your sifted flour and beat on low speed for 30 seconds.
  4. Next, you pour in your honey and water mixture and continue to beat on low for 1 minute.
  5. Pour your batter into your loaf pan, tapping the edges on a table to remove any bubbles. Smooth out the top of your batter to make it spread out evenly in the pan.
  6. Bake your cake for 45 minutes, or until the top is browned. Remove the pan from the oven, dropping it on the counter and let it cool.
  7. Remove the parchment paper slowly. Cut all the edges off except for the top and bottom. Cut into thick slices and serve!
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