Sunday, June 14, 2020

Natural Fruit Syrups for Snow Cones

Summertime...the '90s...hella hot outside, my cousins were over and the afternoon episode of Saved By the Bell had just ended. What was my mama to do to entertain these kids? Turn on the sprinklers and make raspados, duh. Call it shaved ice. Or snow cones. However you identify with this treat, its always ice and syrup. My mom, picked up a "raspador", a hand-held ice shaver and she froze a block of ice the day before, because she knew this moment would come. She'd gracefully run the raspador over the giant block, open it up and empty its snowy contents into a bowl. A few blocks away was an ice cream shop that she had purchased a few flavors of syrup from and just the sight of that bright liquid hitting the ice, melting it slightly was glorious. Perfect for a hot day, perfect to share with my partners in crime as we ran through sprinklers taking in the scent of wet soil and fruit.

I bought a raspador on Amazon and when it arrived, I felt like it was a baton passed to me. Now it was my duty as a mother to carry on the tradition of making raspados. With shipping delays being what they are right now, I decided to make the syrups myself, and they are too good not to share! While bottled, commercial syrups last for a long time, these are made with real fruit, thus cutting down the shelf life significantly in comparison. But how often do you get out that snow cone machine? A few times per summer? A little forethought and these will be so much better than anything that's been sitting on the shelf for months.

You can use any type of fruit for this. The first step is to steep the fruit in the simple syrup to get the color out, then you reduce the syrup to get the consistency right and to intensify the flavor. The only accommodations you need to make while using different fruits is for the water content of the fruit itself. Read the recipe fully before making it, bust out some '90s R&B Summertime Jams and make these.

Fruit Syrups for Raspados
   ·  --------------------------- ·
Yield about 1 cup each
2 cups granulated sugar
1 ½ cups water
1 cup frozen blueberries
2/3 cup frozen raspberries
2 kiwis, peeled, diced and mashed
½ lime, zest peeled, and juiced
¾ cup passionfruit puree
Kosher salt
Lemon juice

1.    In 4 separate equally sized bowls, place the frozen blueberries, raspberries, kiwis, and passion fruit into their own bowls. Place the lime peels in the bowl with the kiwi. Let the fruit thaw while you prepare the syrup.

2.    Bring the sugar and water to a boil in a small or medium pot, then pour the simple syrup into a large measuring cup.
3.    Divide the majority of the hot syrup over the blueberries, raspberries and kiwi, about 1 cup per and place the remaining ¼ cup or so into the passion fruit puree. Stir and allow the syrup to sit for about 45 minutes to an hour. This first step is mostly to get the right color. The next step is to develop the flavor. After the passionfruit has come to room temperature, it is done. It can be placed in the fridge to chill. 

4.    In the same pot used to make the simple syrup, begin with the kiwi-lime flavor. Gather a silicone spatula, a small strainer, and the lime juice. Pour the macerated fruit and simple syrup into the pot and bring to a boil, set the bowl aside. Keep the mixture at a boil for 4 minutes, or until the syrup drips slowly from the spatula. It should have the consistency of real maple syrup—thin, but slightly viscous. It will thicken as it chills.
5.    Pour the syrup back into its original bowl, stir in the lime juice and set aside to cool to room temperature.
6.    Rinse the pot, and repeat the steps with the raspberries, cooking that mixture for 3-4 minutes. Then repeat with the blueberries, but cook for only 2-3 minutes. Note: This cooking time is based on how much water the fruit contains and also how much natural pectin the fruit has. Blueberries have a lot, raspberries not so much, but they do have a lot of water. Add a tiny pinch of salt to each of these flavors and a squeeze of lemon juice (except the kiwi, it will have the lime juice) and cool to room temperature. 

7.    Taste it. Adjust the flavors to your liking. Add some green food color to the kiwi flavor, but this is optional
8.    Gather some squeeze bottles or festive glass bottles with spouts and a funnel that fits the opening (pour it freehand if you’re bold). Strain each flavor into its own bottle, pressing the solids to get all of the syrup out. Adding some of the kiwi seeds back into the syrup looks really pretty.
9.    Label the containers, and chill the syrup well before using. These will keep in the fridge for 1 week.

Serving note: these syrups are nice and sweet. Serving the shave ice/snow cone/raspados with the passion fruit will tame the sweet with its tart flavor. You can also add more lemon juice to taste.

Sunday, April 5, 2020

Strawberry "Pop Tarts"

Hi, so yeah. I have a blog. Well, I started this blog YEARS ago, and then I started a different blog. So now I have two, but this one, OriginalCinn is my baby. The other blog was started after I had, well, an actual baby and felt the need to define myself in my new role. A few good recipes there, so take a look at Dinner with Bae if you'd like, but really, I'm glad to be home--back here at OriginalCinn for the time being.
See, what had happened was that we were all told to stay in our homes and not come out unless we were doing something essential. I won't bore you with the details, but it seems as though the whole world will have to do some more home cooking. With that, I've been asked for some recipes and as it turns out, I have a really cool place to share them.

Strawberry “Pop Tarts”
   ·  ----------------- ·
Yield 8 pastries


For the pastry
2 cups All Purpose Flour
2 Tbsp. Granulated Sugar
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 stick Unsalted Butter, cold and cubed
2 Eggs

For the filling
2 cups Strawberries, diced
¼ cup + 2Tbsp Granulated Sugar
Juice of 1 lemon
½ vanilla bean scraped
1 ½ Tbsp. Cornstarch

   ·  ------------------ ·
1. To make the pastry, in a large bowl whisk together the dry ingredients and cut in the butter with a pastry blender, or quickly with your fingers until the butter is almost completely worked in and the mixture has pea-sized chunks of butter incorporated throughout.
2. Beat the eggs together until well combined and add to the flour mixture. 
3. Knead gently and quickly with your hands until a dough forms and just sticks together. Toss some extra flour on it and knead a few times more times if it is too sticky, then knead until a smooth dough forms. This can also be made in a stand mixer.
4. Shape the dough into a disc and wrap in plastic and chill for at least an hour, or until cold and firm, but soft enough to roll.
5. Roll the dough into a large rectangle, about 1/8” thick. Cut out 3”x4” rectangles and set each on a parchment paper lined baking sheet. Cover with plastic wrap or foil. Refrigerate 2 hours or overnight.

1. To make the filling, add all ingredients except the cornstarch to a medium saucepan. Stir well and bring the mixture to a boil. Cook until the fruit has broken down some, and has started to concentrate.
2. Mix the cornstarch with 2 Tablespoons of cold water and add it to the strawberries. Stir continuously until the mixture returns to a boil. Keep the mixture at a boil for at least 1 minute, then pour it into a heat-safe container. Cool to room temperature, cover and chill well, preferably overnight.

1. Preheat the oven to 350°F. Make an egg wash with 1 egg and a Tablespoon of water whisked together.
2. Remove the pastry rectangles and filling from the refrigerator. Both should be very cold.
3. Line up 8 rectangles on a parchment-lined baking sheet and paint a thin layer of egg wash along the border, about ¾ -inch all around, with either a pastry brush or your finger.
4. Gently spread about 2 Tablespoons of filling onto the pastry keeping a rectangular shape.
5. Place another pastry rectangle over the filling and gently press all the way around to seal.
6. Using a sharp paring knife, cut enough of the dough away on each side to make all sides even. To make a decorative edge, press the tip of the knife firmly into the edge of the dough, being careful not to puncture. This will also help keep the dough from opening in the oven.
7. Brush the tops of the filled rectangles with egg wash and sprinkle evenly with granulated or decorative sugar. Cut vents on top with the paring knife.
8. Bake for 12-15 minutes or until the edges just begin to brown, and the filling has started to bubble. Remove the baking sheet from the oven and cool to room temperature to serve.

Wednesday, November 2, 2016

Sweet Potato Buttermilk Pie

My sister in law makes pecan pie every year for Thanksgiving. She makes it from an heirloom recipe that means a lot to both sides of the family. Not a single Thanksgiving has passed where she does not make a few of these pies, on top of the pumpkin pie grandma makes, rendering my pie making skills pretty much unnecessary. However, in recent years, a new opportunity has opened up for me on the pie front: gluten sensitivity.

While it is not ideal that T cannot have gluten, it has given me another chance to offer my dessert services once again. This year, it is this pie. This silky, tangy, delicious, marvelous pie that I make using Cup4Cup and my pasta frolla recipe, which is ideal for any gluten free pie. I take the time to cook my own sweet potatoes as opposed to using the canned stuff. If you do use canned sweet potatoes, make sure they’re packed in water and not syrup, and puree as directed.

This pie is quite simple, but unlike anything you will usually see at your Thanksgiving table.

Sweet Potato Buttermilk Pie
   ·  --------------------------- ·
1, 10” deep dish pie

1 large sweet potato, about 1 ¼ lbs. peeled  
1 recipe gluten free pasta frolla, or your favorite pie dough
½ cup brown sugar
½ cup granulated sugar
3 ½ Tbsp flour
4 eggs
2 egg yolks
1 ¾ cup buttermilk
2 Tbsp butter, melted and cooled
1 ½ tsp vanilla extract
1/8 tsp grated nutmeg
pinch of salt
Preheat oven to 425°
   ·  --------------------------- ·
1.    Chop the sweet potato into large chunks and place them in a pot with 1 cinnamon stick. Cover the potatoes with water and bring to a boil. Cover, and reduce heat slightly. Cook the potatoes until they are soft. Drain and place the potatoes in a food processor and puree until smooth. Set aside.
2.    Roll the pasta frolla into a large circle, at about 1/8” thickness. Fill the pie plate with the dough and crimp the edges. Put the pie plate in the freezer or refrigerator for at least 10 minutes, and no more than 20. Once the dough is firm, line the pie plate with foil, and blind bake for 20 minutes. Remove the foil and weights and bake for another 8-10 minutes, or until the crust is golden brown. Reduce heat to 350°
3.    Meanwhile, in a large bowl combine the sugars and flour and whisk to combine. Add the eggs, and continue mixing. Add 1 ½ cups of sweet potato puree, and whisk well. Slowly pour in the buttermilk, whisking constantly. Add the vanilla, nutmeg, and a pinch of salt. Taste and adjust flavors.
4.    Bake for 45 minutes, rotating the pie twice. The pie is done when it is completely set, but there is a slight jiggle in the center. Cool to room temperature, then chill completely. Serve topped with whipped cream and a dusting of cinnamon.

The pie will keep 4-5 days in the refrigerator.

Tuesday, May 31, 2016

Bittersweet Chocolate Cream-Chocolate Cremeaux

T and I walked past the pudding snack cups at Target the other day, looked at each other, and had the same thought…”Awww pudding cuuuups!”

Simultaneously were taken back to when we were 7 years old, peeling back the lid and taking a plastic spoon to the sweet, thick, sugar-laden chocolate pudding. Ponytails and backpacks on, sitting in different elementary schools on a sunny day in San Jose, we were gobbing down that sweet treat—the one that we were allowed on so few occasions, the one we had to convince our mothers to buy for us.

“Don’t worry…I’ll make some chocolate cream” was the next thing I said.

Homemade chocolate cream means no chemicals, no fake-o sugars or anything of the sort. Bittersweet Valrhona chocolate stirred into a light anglaise. This chocolate cream was one of my first responsibilities at my first job at a restaurant. I dug up the Mead spiral notebook that was my constant companion during my stint there, and committed it electronically to my collection of recipes (in grams). Its fancy name is Chocolate Cremeaux

Served with sweet, dark cherries, blackberries and cream, we enjoyed this deeply chocolate cream on the patio with a Kunde Vineyards dessert cuvee from Sonoma Valley.

The first thought brought to mind as I took a spoonful and a sip was, “Yup, THIS is adulting.”

Chocolate Cremeaux
Makes 2 cups
135g      bittersweet chocolate
207g      milk
187g      cream
2            egg yolks
70g        sugar

Finely chop the chocolate and set aside in a large bowl.

Heat milk and cream just until small bubbles form around the side of the pot and it is very hot.

Whisk the egg yolks and the sugar in a small bowl. Temper the hot dairy by slowly pouring in the milk mixture into the yolk mixture, stirring constantly.

When all of the milk is incorporated, return the custard to the pot and cook over medium-high heat, stirring frequently with a wooden spoon.

Once the custard reaches nappè, 175° F, strain it over the chocolate and slowly stir with the whisk. Let the cream sit for 1 minute to melt the chocolate, then continue stirring until combined.

Pour the cream into a pitcher and divide evenly among 6 dessert dishes. Chill in the refrigerator for at least 4 hours. After 4 hours, cover the surface of cream with plastic wrap.

The cream will keep for 3 days, with covered with plastic in the refrigerator.

Friday, January 29, 2016

Gluten-free Focaccia

This recipe has quickly become one of my favorites ever. EVER. I have adapted the recipe originally found in GFF Magazine, and created so many different uses for it, both savory and sweet. Its our favorite go-to bread and I often make it for parties, picnics, and just to share with people who are not even gluten-free because it is delicious. I don't think there is a single recipe for gf bread that has given me the distinct feeling and pleasure of eating bread. The crumb is soft, the flavor is full, and the recipe (albeit slightly involved) makes the time from mixing to eating go by like nothing. It freezes really well, and keeps really well, and this fact really solidified my intense love for this recipe because I can pull it out to make croutons, crackers, and most recently...bread freakin' pudding. I have found it easier to weigh everything out with a food scale...its the pastry chef in me, I suppose.

Buy the magazine, make this focaccia. Follow on Instagram @originalcinn and on Twitter @TheOriginalCinn  


I use a food scale, a metal baking pan, measuring spoons and cups, a sifter, 3 bowls (one small, one medium, one large), a whisk, a fork, a non-stick spatula and an offset spatula. I also spoon about ½ cup of the dough into a 4-inch cake pan to get a little something extra that I can freeze, or turn into a mini pizza!

Here we go…

67g mayonnaise, room temperature

80g mascarpone cheese, room temperature

1 egg, room temperature

14g (1 Tablespoon plus 1 ½ teaspoons) kosher salt

1 ¼ cup seltzer water, divided

1 Tablespoon plus ¾ teaspoon active dry yeast

20g (2 Tablespoons plus ¾ teaspoon) granulated sugar

225g (1 ¾ cups) Cup 4 Cup

220g (1 ¾ cups) Bobs Red Mill Gluten Free All-Purpose Baking Flour

8 Tablespoons quality olive oil, divided

1 Tablespoon fresh herbs (optional)

1 Tablespoon Maldon sea salt (optional)

1. In a measuring cup, measure 1 cup of seltzer water and set aside. Measure ¼ cup of seltzer water separately and set aside.

2. Combine the mayonnaise and mascarpone in a small bowl, and whisk until combined. Mixture will have lumps, that’s ok.

3. Add the egg and whisk until smooth, then carefully pour in the seltzer water, and kosher salt, whisking gently just until combined.

4. Carefully pour 1 cup of seltzer water into a large bowl and sprinkle the yeast evenly over the water. Sprinkle the sugar evenly over the yeast and stir with a fork to combine; you want the bubbles to remain in tact.

5. In a separate bowl, sift the flours together and set aside.

6. Once the yeast has become foamy, which should take about 5 minutes, carefully stir in the mascarpone/mayonnaise mixture with a non-stick spatula, again taking care to keep the bubbles in tact.

7. Add the combined flours slowly to the yeast mixture, and stir until the dough comes together.

8. In an 8x8 inch cake pan, add 4 tablespoons of oil, then put the dough into the pan. Spread with a fork or an offset spatula into the corners of the pan, and then pour the remaining oil over the top.

9. With your fingertips, poke deeply into the dough, to aerate. Cover with plastic wrap and let the dough rise for 1 hour.

10. Preheat the oven to 350 degrees. Sprinkle the top of the dough with herbs and salt if desired; bake for 25-30 minutes, or until golden brown.

Tuesday, January 19, 2016

Culinary Aspirations for 2016

I wanted to learn how to embroider this year. So after finals this past semester, I went to Joann Fabrics to pick up a hoop, a 24 pack of embroidery thread, a needle kit, and this cake pattern. Finally, with a little time to myself, not inundated by papers, exams, or homework assignments, I sat to watch a few YouTube videos to learn how to in lap, and tea sitting right next to I'm already little old lady. Funny though, once I started, I realized that I had already learned this somehow--like the spirit of a lifetime ago was patiently reminding me how to back stich. When I was a kid though, I half paid attention to the lessons my mother taught me about needle and thread, probably when I would have rather been doing something else, I'm sure. All of this came back to me, and I fell in love with embroidery. Thus far, I have embroidered cards, baby onesies for my cousins baby shower, and soon I will be tackling some Mexican floral patterns. 2016 was supposed to be my year to learn how to embroider...turns out that year was actually 1990, but still, 2016 will be the year I actually embroider.

This still leaves me with needing to fill the spot of "Goal for 2016". This year I will be turning 34. I've turned into a grown-ass woman...and grown ass women make goals--or something (I don't know, I'm just here, not really knowing what I'm doing half the time). Of course exercising and general organization of thoughts, things, and knick-knacks make the list, but I (ME), I am a constant student of food, and nothing usually takes precedence in my life over food. So here are my culinary aspirations for 2016.

This year, I want to...
1. Learn at least one enduring recipe or technique from a family member.
            My wife’s grandmother makes tamales every year for Christmas; the holiday staple that gets made in enormous quantities, served on Christmas day and bagged up at the end of the night for everyone to take at least 12 home. This December, my wife, her aunt, grandmother and myself gathered around the kitchen table, draped in a vinyl tablecloth with blue flowers on it to assemble the tamales for Christmas 2015. I learned how to fill and fold the tamales but the secret, sacred pork filling recipe was made ahead of time, and this year I want to learn how to make it. It would also be great to have my mom over and have her teach me how to make pozole. I have a soft spot in my heart for the porky stew with white hominy and chilies, topped with fresh lime, radish, onion and cilantro. Damn, that stuff is good!

2. Food writing.
            I can’t think of anything I love writing about more than food. A few years ago I got myself all worked up about constantly having a gorgeous photo, a recipe, and an interesting story to match when I write and post on OriginalCinn. Its because I had this ridiculous notion that I can’t have a successful blog without having all that jazz. It got me so frazzled that I had a complex every time I posted, frantically photographing in the shitty light available in my apartment, manically reading the content over and over again to make sure it was perfect before posting, then waiting patiently for comments to come pouring in…
But I have news for myself—I ain’t got time for that, yo! I vow, or solemnly swear or whatever to just write…about food because I love it, whatever I make, however it comes out, photographed in whatever light. Because, yeah.

3. Try new cuisine. Often.
            I admit this is in part due to my upcoming travels to Iceland. Never before did I think I would ever go to a place like Iceland, but I am so, so excited to be traveling to a place where the climate is something I have never experienced, and also a food culture I have never experienced. All that, while accommodating T’s gluten intolerance so I’m pretty sure there will be a Gluten Free Reykjavík post in the near future! Other than that, there are so many different cuisines in my area that it would just be silly not to find a new culture to experience within my city limits as often as I can…and then write about it.

4. Cook and learn from my vintage cookbooks.
            I went to an estate sale where there were probably thousands of cookbooks from the 1800s to the 1970s available for purchase at an incredible price. From the few I have picked up, I have learned so much about how people used to eat during the World Wars, in the 1890s, and what stands now in the place of where businesses used to be a century ago. There was a shop that stood on Market, a place for corsets, and bonnets in San Francisco, and now that address belongs to a McDonalds. The building above that used to be a hotel, is now offices. Fascinating, right? I have an amazing collection, and I need to really study them this year from an anthropological and culinary perspective.

5. Find a way to teach again.
            I really don’t think anything has given me any more joy in my culinary career than teaching. I really miss it and I will need to find a way to do it again. Even if it is teaching my goddaughters to make something yummy, teaching my wife how to do something cool in the kitchen, or teaching a group of people in a classroom like I used to. It is so much fun, and I can’t wait to get back in and start teaching again.

6. Transfer all of my recipes from notebooks to my computer.

            In all of the years I worked in restaurants, I wrote in notebooks. Now all of those recipes need to be transferred to my computer. It’s a lot of recipes, some I hope to revisit. On another note, I need to edit some recipes too. This is making my brain hurt and gives me heart palpitations...I have. So. Many. Recipes.

I will probably reach these goals, one way or another. I value every day I get to be here on this earth and experience everything I can. In combination with school, work, all of my craft projects, keeping up with reading and writing for my other projects, and cooking for my lovely wife, I feel like 2016 will be the year I experience, and write as much as I possibly can. 

Thanks for listening.

Sunday, January 10, 2016

10 Tips for the Non-Cook- How to Save Time and Money Cooking for Yourself!

Now that its January, most people vow to eat better in the new year. Healthy eating starts with eating real food, and cooking for yourself at home. Use these tips to become more confident in the kitchen, and to make your life just a little easier, especially if you are not accustomed to cooking.

Buy a whole chicken at the meat counter. Ask the butcher to break it down and package each half separately. Freeze one, then roast the other half, rubbed with olive oil, salt and pepper, sitting on a bed of chopped carrot onions, celery and garlic. Roast at a preheated 400 degrees F for 45 minutes.
Bonus: if you drain the juices, into a hot pan and let it bubble for a minute, you have killer gravy!

Use up everything! 
Have a lot of carrot, onion, celery and garlic? Take the bones from the chicken you just ate, chop the vegetables up into chunks, cover all of it with as much water fits into your largest pot and simmer for a few hours and you have just made chicken stock…that will also keep well in the freezer! Once winter gets really harsh, you can have a delicious base for chicken soup!

Bring meat or fish to room temperature before you cook. It will result in even temperature and shorter cooking times.

Keep the root of the onion in tact as you cut it. Take a knife skills class if you feel like you need to. But having knife skills will make life in the kitchen so much easier, and is really the basis for anything you do in the kitchen Create your own seasoning combinations. If you always use salt, pepper, garlic powder and parsley to season, cut the need to open 4 different spice jars and combine them all.
Like more pepper than salt? Then just add more pepper than salt. You control the seasoning!

Liven up your noodle. Sure, opening a jar of sauce and plopping it on spaghetti is really tasty, not gonna lie, but have you ever tried these amazing combinations? They’re delicious cold the next day too.
1.     Spaghetti with broccoli and red pepper flakes. Throw in some frozen broccoli in the last 2 minutes of cooking the pasta, toss in olive oil and season with salt, and red pepper flakes.
2.     Orecciette pasta with peas, butter and Parmesan. Same concept, but frozen peas have a shorter cooking time.
3.     Capellini with garlic and fresh basil. Chop the heck out of 3 cloves of garlic. Then sprinkle 2 teaspoons of kosher salt on the pile of garlic and keep chopping. Drain the pasta, leaving about ½ cup of the water in, then toss in some the salty garlic, then freeze the rest of the garlic paste in a plastic baggie for next time. Throw in chopped fresh basil to taste.

Using frozen veggies and pantry staples make these dishes so super simple and amazing in yo mouth!

Steak and Eggs, or Polenta and Eggs, or Veggies and Eggs! You got it, eggs pack a real culinary punch anyway you eat them. They are full of nutrients and healthy fats too. Just take some leftovers, cook up an egg and boom, insta-meal. Inexpensive, versatile and damn good….thanks, eggs!

The freezer is your friend. Keep blocks of cheese, bread and even herbs in the freezer and preserve the items that you may not go through before their expiration date. Chop up that bunch of herbs and put them into ice trays with a bit of water and freeze. Once frozen, remove them from the tray and store in zip-top bags.

Buy enough ingredients to make a few extra servings and take them to work for lunch. Never underestimate the power of leftovers. It will save money just bringing lunch to work, and you will also have more time to eat, and rest during your breaks. Standing in line for 30 minutes for a sandwich to be made, including the time it takes to get to the deli will eat up that hour you should be using to chill out (pun totally intended). 

Be adventurous!
Basically, all you have to do is keep basic ingredients on-hand, with a little creativity or Internet search skills and you can make a meal in no time at all. There is nothing healthier than eating real food, that is made at home. Not only is it good for the body, it is good for your soul. 

Cheers to a very happy year in the kitchen!