koi no tsubomi: elderflower-citrus anmitsu

This was a dessert inspired by Koda Kumi’s song of the same name; the meaning of it in Japanese literally translates to blossoms of love. When I first heard the song, it was from the Driving Hits 7 soundtrack, so it was remixed and sounded really foreboding and intense. I didn’t quite like it. But…

Orange-chocolate poundcake

I keep watching these Korean baking videos, and even though I am not Korean nor do I understand the language, I can still figure out what the ingredients they use are and what techniques were because yes, it really can be that simple. I wanted to do a dessert that just embraced the orange-chocolate combination,…

Honey-peach pie

I literally only made this dessert because my mother decided to buy about 12 white peaches, and I had to use them all up somehow. A word of advise, if you’re making this dessert, serve it immediately, because white peaches oxidize and within a day, it’ll turn gross and brown. Or just use the yellow…

Nightmarket: a plated dish concept

The entire basis of this dish came from wanting to shove as many Chinese/Asian inspired dishes into one thing. So we have roasted duck leg, seared duck breast, green papaya salad, and a duck fat infused bun, served with a duck-blood orange-soy sauce. It’s a lot of food, but it’s guaranteed that you’ll find something…

Apple-bee pollen cheesecake

When I made this cake originally, I made the mistake of using yogurt. Why is yogurt a mistake? Because it will leech out a ton of water (almost an endless supply of it to be frank) and make whatever is unfortunately underneath it a soggy mess. So while the original recipe calls for using yogurt…

Ring seal s’mores tartlet

Baby ring seals are honestly some of the most adorable creatures I have ever seen. They remind of me Asian babies in that they start out super cute, but somewhere down the line, they just let their cuteness go as time goes on. That disturbingly true sentiment aside, I wanted to capture the cuteness of…

Sfogliatelle or lobster tail pastries

I first heard about these when I moved to Boston for school. The North End, also called Little Italy, had several bakeries that served lobster tail pastries. They were these crunchy bundles that were stuffed with a sweetened ricotta filling. Traditionally, the filling is a mixture of semolina, ricotta, citrus, and sugar, but I decided…

Russian Honey-Bunny Cake

The Russian honey cake, called Medovik in Russian, is very similar to the American icebox cake. It is layers of wafers or cookies sandwiching layers of cream. In the case of Medovik, you use honey-infused cookie dough, made by caramelizing honey, whipping that into eggs and butter, and slowly adding in the flour, little by…

Cutie Honey Raspberry Cake

I wanted to prepare a dessert that I could enjoy with a cup of tea while staring out into the city, quietly judging everyone. For some reason, I like to do that. I don’t know why. I guess being an 100% Judging type per Myers-Briggs does that for you. But being a judgmental bitch aside,…