Pink Pearl is an apple cultivar developed in 1944 by Albert Etter, a northern California breeder. Pink Pearl apples are named for their bright, pink flesh. They have a translucent yellow-green skin and an aromatic flesh with a delicious sweet-tart flavor.
Yum
今日の和菓子：果石
鉱物の中で一番硬いと言われるダイヤモンド。いつの時代も女性を魅了するその輝きを再現した、甘くて柔らかい、果(菓)子の石。琥珀糖製。
Today’s Wagashi : Sweet Diamond
It is said that diamond is the hardest material in the world. Its beautiful brilliance and unique cut always attract women. These confectionaries made of agar and sugar imitate such beautiful diamond shapes, but soft and sweet…
make ahead and keep in the fridge: cranberry sauce. boil some cranberries with sugar, a little water or orange juice, and orange zest. wait until all berries explode and don’t wear white while doing this.
make ahead and try not to eat all of them: candied cranberries. soak some fresh cranberries in simple syrup overnight, drain, coat in regular sugar, dry. coating can be tricky, but you can do it, i believe in you.
now make the dough.1 and ½ cup flour (i mixed white flour with whole wheat flour) 170g butter and 1/3 cup ice cold water mix in a food processor, it should look somewhat like wet sand, you take it, play with it a little, shape into a disc and put in the freezer for 10 min.
take your firm dough out of the freezer, roll it out and cut shapes that fit your tart molds or cupcake tray. put them in, fill each tart 1/3 with your thick and sweet cranberry sauce and put them in the oven for 25 min, 180′C. or until they look all pretty and crispy and cooked.
super helpful tip! keep the dough cold all the time! if you feel that it’s melted in your hands and is all sticky and greasy, put it back in the freezer for 15min.
now that your tarts are out, let them cool a little bit, then put your candied berries on top! that’s it, you can eat them.
feel free to ask me anything
Blueberry Banana Bread with Blueberry Coconut Butter by @myberryforest 💜
INGREDIENTS
Blueberry banana bread
Dry ingredients
2 cups oat flour
¼ cups coconut flour
½ cups coconut sugar
1½ tsp baking powder
½ tsp Ceylon cinnamon
½ tsp ground cardamom
⅛ tsp good quality salt (e.g.Himalayan pink salt)
Wet ingredients
3 ripe bananas, mashed
½ cup oat milk (or other unsweetened plant-based milk)
+ ½ cup frozen wild blueberries and ½ tbsp coconut flour
Blueberry date paste
6 pitted dates
¼ cup wild blueberries (take out of the freezer and let thaw for a while before blending)
2 tbsp water
¼ tsp Ceylon cinnamon
Pinch of good quality salt
Toppings: sliced banana coins or hearts
Blueberry coconut butter
¼ cups coconut butter (recipe here)
2 tbsp wild blueberries
1 tbsp coconut oil
½ tsp maple syrup (if you want sweeter, add more)
INSTRUCTIONS
Pre heat oven to 170 C/325 F
Mix dry ingredients together.
Mash bananas.
Mix frozen blueberries and ½ tbsp coconut flour together gently (not smashing the berries).
Combine mashed bananas and oat milk and mix well with a spoon. Add blueberries to the mixture folding gently.
Mix dry ingredients to the wet ingredients gently, and pour the batter into a ~9x5" loaf pan (lined with parchment paper).
Make the blueberry date paste by blending all ingredients in a food processor or blender.
Slice banana coins or banana hearts as toppings.
Swirl the paste on top of the bread and place banana slices on top.
Bake ~50 min in lower rack of the oven.
Take out of the oven and let cool for about 15 minutes.
Make the coconut butter by blending all ingredients in a food processor.
Cut the bread into slices, spread coconut butter generously on top of each slice and ENJOY the blueberry yumminess! You can even make a blueberry sandwich like the one in the first picture.
Keep bread in a sealed container for up to five days. I usually freeze a few slices when the bread is fresh and heat them in the oven for ~5-10 minutes to make them as good as freshly baked again. Enjoy!
#letscookvegan
japanese confectionery “hakkou sashisuseso youkan ~itsuki~ (fermented sashisuseso sweet bean paste agar ~itsuki~)”
“さしすせそ sashisuseso” is a “s-column” in “五十音 gojuon (fifty sounds, namely, japanese syllabary)“.
in the case of this japanese confection’s name, “sashisuseso” means traditional japanese fermented seasonings.
さ sa is a 砂糖 さとう sato (sugar), し shi is a 塩 しお shio (solt), す su is a 酢 す su (vinegar), せ se is a 醤油 せうゆ, to be exact, しょうゆ seuyu, to be exact, syoyu (soy sauce), そ so is a 味噌 みそ miso (soybean paste).
in the case of this yokan, “sa” is a japanese rice wine “酒 さけ sake”.
these youkan are using japanese rice wine, matcha-flavored salted rice malt, apple vinegar, soy souse rice malt and white miso.
these are fermented foods.
