HONOLULU (HawaiiNewsNow) – For this week’s Foodie Fix, we go to MW Restaurant to try some ono cakes!
Chef Michelle Karr-Ueoka is rolling out a brand new dessert menu, which includes candies like lilikoi semifreddo, ice cream sandwiches with black truffle ice cream, and a cherry blossom dessert.
Grace Lee joined Melissa Chang, of Frolic Hawaii, on this delicious dessert excursion.
Good Shabbos, Shabbat Shalom, Chag Sameach! Passover is almost over and there has been an extremely good amount of sharing of recipes through all sorts of social media, including my busy Facebook group, Norene’s Kitchen! I idea I would proportion some of their maximum popular selections for Passover desserts that they served to family and buddies, in conjunction with a few suggestions for success. Happy baking!
To update 1 cup of flour in baking, use 5/eight–three/four cup (10–12 Tbsp potato starch or cake meal (or a mixture sifted together).
Another option is to apply 3/4 cup floor almonds and 1/four cup potato starch for every cup of flour. Some experimentation can be vital to achieving the preferred results.
Almond Meal: To update 1 cup of cake meal in Passover sponge desserts, use 1 cup of finely floor almonds/almond meal.
Passover Icing Sugar: Process 1 cup granulated sugar with half Tbsp potato starch on the Steel Blade of your food processor (or in a blender) for two-three minutes, until pulverized. The texture could be grainier than icing sugar. Makes 1 cup icing sugar.
Passover baking powder and baking soda are gluten-free/no-gebrocht. The Passover variations incorporate potato starch while regular baking powder and baking powder contain cornstarch.
Leftover potato starch? Use it to thicken gravies, sauces, and puddings/kugels. Substitute 1 Tbsp potato starch for 1 Tbsp cornstarch or 2 Tbsp flour/matzo meal. Potato starch and floor almonds can also be used as a coating for fish or hen and are gluten-free.
Eggs-Actly! When setting apart eggs, they need to be cold for pleasant consequences. Egg whites will whip as much as most quantity if they may be at room temperature. Make certain to apply smooth, grease-free beaters and a tumbler or metallic bowl, now not plastic, while whipping egg whites.
Pan-tastic! If your tube pan doesn’t have a removable backside, just line the bottom of the pan with waxed paper or baking parchment that has been cut to match.
Leftover Sponge Cake? Layer reduce-up cubes of cake with fruit and whipped cream (dairy or pareve) to make a trifle! Slices of stale sponge cake can be used to make French toast.