Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Millionaire’s Shortbread. Read the full post here for more on this delicious Scottish dessert and other tasty cultural treats.
Authentic Scottish Millionaire's Shortbread
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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
Grease one 9" pie dish using butter, shortening or cooking spray (whichever you prefer).
In a large mixing bowl combine the flour, sugar, butter and salt. Roll the ingredients between your fingers and hands until the butter is evenly incorporated throughout the mixture. It should resemble breadcrumbs.
Gradually add ice water to the mixture and mix until able to form a ball of dough. your dough is balled, it's time to start rolling. Sprinkle rolling surface with flour to avoid sticking. Start rolling out the pastry dough into a large circle (it should be wide enough to cover your pie dish, and not too thin).
When your dough is ready, transfer it to your pie dish and press the dough down to line the sides of the dish. If you have excess dough hanging over the edges, cut around the dish and lightly press the top rim with your fingers.
Next, wash, pit and slice your plums into quarters (or to your desired thickness). Place them in a small mixing bowl and sprinkle with 1/4 cups sugar and 2 tablespoons cinnamon, mixing until the fruit is evenly coated.
Add the sugar-coated plum mixture (flesh side up) to your pie crust—enough to completely cover the bottom of the dish—and bake in the oven for 20 minutes.
Custard Filling
In a large bowl, combine ½ cup whipping cream, 1 cup sugar, 3 tablespoons flour and 1 teaspoon vanilla. Then gradually whisk in the eggs, until the mixture is smooth.
When the crust and plums are ready, remove from the oven and pour the custard mixture on top, covering the plums entirely. Note: if you have any plums left over, you can add them on top of the custard to make a fun flower-like pattern.
Now it's time to pop it into the oven! Bake another 20 minutes, or until custard is set. Then, bon appétit!
A mochi maker - available at most Japanese stores and online, is crucial for this recipe! Once you invest in it, you'll be happy you did for all the mochi you can make!
A mochi maker - available at most Japanese stores and online, is crucial for this recipe! Once you invest in it, you'll be happy you did for all the mochi you can make!
In a large bowl, rinse and carefully drain 8 cups of mochigome rice multiple times until the water runs clear.
Cover with water and leave to soak for a minimum of 6 hours, to a day.
Drain the water out of the soaking rice, shaking to remove any excess water and let it sit to completely drain for 15 minutes. It's better to use a wooden sieve or metal colander vs. a plastic one.
Follow the instructions on your mochi maker and add two cups of water to the reserve area beneath the mochi maker bowl. Attach the bowl and stirring mechanism.
Add the thoroughly drained rice to the mochi maker bowl and even out the top so it's flat. Make sure the cover attachment is locked.
Set your machine on steam. It will automatically go to pound mode when it is ready and the grains of rice can be smashed with your finger.
Watch as the mochigome turns into a glutinous mass when it's pounding. When finished, turn out the big ball of pounded rice onto a table that has been sprinkled with mochiko (rice flour) to avoid sticking.
Very quickly, start forming the mochi into little patties by pinching off a small mound with your thumb and index finger.
You can add anko (sweet red bean paste) in the center for a special treat.
When you are ready to eat your mochi, preheat your toaster oven or oven to broil. Make a dipping sauce made up of 3/4 cup of sugar and 1/4 cup of soy sauce mixed together.
On a tray lined with tin foil and sprayed with cooking spray, line up your mochi in rows so that you have at least in inch in between them. As they puff up, this prevents them from sticking to each other.
Cook until the mochi puffs up and gets toasty brown on the top. Do not be surprised if the mochi patties double in size and start melding into each other. You can always pull them apart later. Enjoy!
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.
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.
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.
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.
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.
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.
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!
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!
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 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!
In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
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.
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.
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.
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.
Spread the preserves over the crust, leaving a 1 inch border.
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.
Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
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!
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.
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.
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.
Next, you pour in your honey and water mixture and continue to beat on low for 1 minute.
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.
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.
Remove the parchment paper slowly. Cut all the edges off except for the top and bottom. Cut into thick slices and serve!
