No-bake cheesecakes are a world of their own, so quick, fuss-free, make-ahead, endlessly adaptable and eggless to boot! The eggless aspect of it lends well to a lot of Indian-flavored desserts, something my sister experiments a lot with. She had once made individual no-bake cheesecakes in these clear dessert cups for a party, and they were very well received!
My love for rose and all flavors floral is well-documented on this site, so when this fruity and floral decaffeinated Blood Orange tea showed up in my Simple Loose Leaf tea box, this chilled, no-bake Rose Cheesecake seemed like a really good idea. The mild, tangy and creamy cheesecake lets the fruit and floral flavors shine, the buttery crust provides a good contrast for the sharp and bright flavors, and the coolness of the cake makes it perfect for the upcoming warm weather, where the last thing you want to do is turn on the oven!
The crust is a simple, no-bake one with Nilla wafers (or you can use graham crackers or any neutral, buttery cracker), butter and a pinch of salt. The filling is softened, whipped cream cheese, with whipped cream for extra lift, and flavored with citrus zest (I used lemon, but orange or blood orange would be even better) and rose water/extract. Assembled in the fridge for 4-6 hours, or ideally overnight, this cheesecake is ready to go in all its glory for your teatime and dessert needs – no water baths, collapsed fillings, soggy crusts.
I bake scones and biscuits quite often, and all year round. Scones make beautiful centerpieces for breakfasts, brunches and tea parties, easy to make ahead, freeze and bake just when needed, ready to shine on their own or play second fiddle to fancy jams and spreads just the same. Their southern, savory cousin, the biscuit, is equally praise worthy, brilliant with scrambled eggs and crumbled bacon, or humble supporters of winter stew, studded with bits of goat cheese.
None of these recipes are written on the blog, and in an attempt to remedy that, here we have some Lavender and Lemon Cream Scones with a Lavender and Lemon glaze! These scones are also an answer to another question – what would go really well with the oh-so-divine Blue Lady Grey tea in my next Simple Loose Leaf box! For the past few weeks, I paired 4 of their select black teas with 4 new recipes. We are on to the next box, so watch this space for more tea pairings!
I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.
The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.
Ever since I took the Wonders of Wonton class at San Francisco’s pop-up school The Civic Kitchen I’ve been on a bit of wonton bender. I had made two big batches of 2 types of wontons few weeks ago and I think I had them in the freezer but they seem to have disappeared, and they took some of the chili oil with them.
I had no option but to make more. Figured I would use leeks from my farm stand haul, with some tofu for bulk. I added some store bought lemongrass paste but it was quite intense, and a bit synthetic in flavor – the wontons tasted alright overall but not how I imagined they would. I guess I’ll need to try to a different brand or try to make my own – stay tuned! I’m not suggesting the paste in the recipe below but feel free to add 1-1 1/2 teaspoon of your favorite brand if you’d like to experiment (just adjust the salt and spice level accordingly)!
When my husband suggested that I attempt Puran Poli for Gudi Padwa (Indian New Year) this year, I really thought he was kidding. It is one of those recipes tucked into the “Advanced Cookery” category that only moms or grandmas attempt. I was obviously not prepared to take this on, and this became even clearer when my mother, kind and encouraging as always, started suggesting alternative recipes that I can make with the Puran Poli prep!
I remained cautiously optimistic and I’m happy to report that it turned out really well for a first time! My 3 yo niece recognized it to be Puran Poli and said that she loved it, so I’m going to place this experiment in the “success” category.
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.