While I have made gjetost apple pies in the past, the filling for this particular pie was the result of me trying to macerate the apples in caramel. With baking with fruit, there is the moisture factor that can cause a recipe to either work, or taste soggy, dense, and raw. Apple pie can be…
Tag: gjetost
Gjetost-Azuki Basque Cheesecakes
Sometimes when you have accidents, you just have to pivot. That, or dump your mistakes into a parchment-lined springform pan, throw them into a burning hot oven, and throw a hail, Mary. This recipe was that. Originally, these were going to be cheese tarts, stuffed with a gjetost(caramelized cheese) and azuki filling, but I overfolded…
Gjetost Corn Cookies
Corn cookies have been an ongoing love affair for me circa 2016, when I first made them after watching Christina Tosi make them on Mind of a Chef. They have really evolved over the years, and this is basically corn cookie version 8 or so. What makes these corn cookies unique is my usage of…
Chocolate-Miso-Apple Tart
This recipe was inspired by an old episode of the Japanese Iron Chef, where the challenge was to make desserts with apples and chocolate. I love the idea of combining chocolate, something sweet, bitter, and creamy, with apples, which can take on a lot of spice, bitterness, and are naturally sweet and tart. I just…
Imqaret-Sesame Cookies
I haven’t made imqarets since 2020, but I happened to have a surplus of dates(the dried fruit, not the Tinder kind), and I wanted to use them up! Imqarets are a Maltese biscuit, which can be either baked or fried, that is stuffed with a date mixture that is seasoned with orange blossom water. They…
Apple-Gjetost Molten Cheese Tarts
So a while ago, I went to Japan, and experienced the amazingness that was the Pablo Cheese Tart. A buttery shortbread dough with a creamy, oozy, molten cheesecake-like filling, and a caramelized topping, it was like eating a basque cheesecake and an egg tart, but in one! I made a rendition on them using White…
Gjetost-Miso Apple Pie
Whenever we go apple picking in the fall, I always end up with a surplus of apples that I need to use up. So many apples to the point where half of them usually go bad by the time I finally have an idea or two that could utilize them. Because of that conundrum, I…
Pear and Gjetost Tarte Tatin
Tarte tatin. Back in high school, I used to LOVE tarte tatin. The idea of caramelized fruit wrapped in a flaky dough, what’s there not to love? Well except in my case where I’ve been traumatized by it across 2 seasons of Masterchef. I don’t know what it is, maybe it’s my one huge blindspot…
Apple and pear crisp with gjetost cheese
So I actually made this recipe back in November for Friendsgiving, but I somehow managed to forget to actually write out the recipe, so here we are, writing it out in December. I was inspired half by the tarte tatin that will FIVE-EVER haunt my nightmares, and half by this pear and apple crisp I…
Matcha-gjetost cookies
So I technically made these cookies when I was trying to use up leftover French buttercream. French buttercream is made by emulsifying egg yolks with simple syrup and butter to create this luxurious mousse-like cream. I usually use it in macarons as a filling, but I found that it could be re-purposed into shortbread dough…
“Feathered Apple”: a plated dessert
I created this dessert from just several techniques that I fell in love with, and wanting to compose those techniques into a cohesive dessert. Homemade phyllo is always something I love to do, while the usage of Almond Inspiration was just to add a pleasant nuttiness. I wanted to use hojicha as well, since it…
Gjetost-miso custard with brown butter and apples: a plated dessert
The inspiration from this dessert actually came from a restaurant in Boston that I went to my freshman year of college for dinner. I won’t name which one, because sadly the dessert I had ordered there was one of the worst ones I have ever had. It was a miso creme brulee with apple mille…
New Rules: a plated dessert
For me, this dessert was all about trying a couple of new things. Using gjetost cheese in a fonduta was a new idea, and playing around with more savory things like carrots and pairing that with mugicha, which is a barley tea. I also featured yuzu in this dessert as well, since the sort of…
Persimmon-gjetost-walnut cake roll
I love persimmon season so much. Mostly because the fruit itself can be used in a variety of ways. Persimmon are like the opposite of corn, where fresh corn is sugary and as it sits, those sugars convert to starch and the corn gets less sweet, but more creamy. With persimmon, it starts out starchy…
Freddy's Harajuku 