Winter Glow: a plated dessert

I literally came up with this dish because a family friend gifted us Osetra caviar, and I did not want to squander it. For those of you unfamiliar with it, Osetra caviar is harvested from an Osetra sturgeon fish, and it is one of the most prized and expensive kinds of caviar, second to only…

Freedom: a plated dessert

As with a lot of desserts I make, I named this particular one after a Miyu Irino song of the same name. It was this dynamic and fun song that emphasized standing up for what you believe in, and being free from the doubts in your mind. I also love that you cannot spell the…

Something comforting: a plated dish

I really love stewed chickpeas. Actually I just love chickpeas in general. And luckily, I got to cook with them more often these days because I need them for their aquafaba. However, with all of the vegan meringue I have been making, I still need to get rid of the actual chickpeas themselves. So this…

Thin mint-Oreo Doughnut Creams

I really love making Doughnut Creams. I don’t make them as often as I used to, but I do still like their aesthetic. A seemingly perfectly glazed doughnut with cute toppings, but when you bite into it, it’s not fried dough. It’s a set mousse with fluffy cake on the bottom. Sometimes, two mousses. Sometimes,…

Give you the world: a plated dish

So this dish was actually in my to-do list for about four months. I wrote up the concept back in October, but I never really got around to making it. This dish is an homage to Middle Eastern food, which is actually a cuisine I came to really love during my time in D.C., living…

Breathe again: a plated dish

So this dish was obviously inspired by the song “Breathe again” from season 2 of Carole and Tuesday. The song itself talks about reaching new heights, and being able to take a sigh of relief now that you have succeeded in making something of yourself. For me, a component that perfectly embodies all of that is…

Jump: grasshopper pie entremet

Ever since my senior year of college when I made several of them for a Thanksgiving party, I have fallen in love with grasshopper pie. And no, it’s not actual grasshoppers in a pie, if that’s what you’re thinking (because my god, the Internet can be stupid sometimes). Grasshopper pie is an old school dessert…

Let’s go in the garden: a plated dish

For this dish, I really wanted to prepare something that conjured up nostalgic childhood memories. With lamb, it was something I grew up eating a lot of, because my parents loved it. With the garnish, I knew I wanted to do something that resembled vegetables sprouting out from the earth, and so I went with…

Butter chicken potstickers

In continuation with my dumpling project(where I take dishes and translate them into little parcels of love and joy), I wanted to try merging butter chicken with potstickers, just because I felt like the two could have a lot of potential to really compliment one another. So we have the chicken thighs that are marinated…

your silver garden: a plated dessert

This dessert was named after a song by Kalafina, a Japanese music group known for their slightly edgier songs. However, “your silver garden” honestly sounded more like a nursery rhyme, at least compared to some of their darker songs like “Magia” or “heavenly blue”. So I went with that name to symbolize a mint-chocolate dessert!…

Mint-chocolate mousse cake

I am always in the mood for chocolate cake. Souffles, lava cake, Hostess cakes, etc., I just love fluffiness with chocolate. I also love the pairing of chocolate with dairy, as well as chocolate with yogurt, so I wanted to use Yakult, which reminds me now and forever onwards of Jenny Han’s To All the Boys…

Seeds of heaven and earth: mini chocolate-mint pate choux tower

I thought of this dessert one late Thursday night when I was in a slump; I was starting to get bored with baking, just because I keep doing the same shit. Naked layer cakes, doughnut creams, the occasional ice cream and plated dessert. Bottom line, with this dessert, I was trying to do something different…

Christmas is dawning: a plated dessert

The concept for this dessert originally came from watching The Next Iron Chef: Superchefs, all the way back in 2011. Chef Elizabeth Falkner created this really cool chocolate devil’s food cake with peppermint snow, inspired by Christmas, and I wanted to do something that was a nod to that, since I finally have the tapioca…

Passionfruit Souffle

Passionfruit is easily one of my favorite ingredients of all time. My dad has fond memories of eating a ton of them in Taiwan, mostly because they grow quite frequently there. For me, it is a reminder of my heritage and I just love the sweet-tart flavor of the pulp coupled with the crunch of…

Thick Mint Bars

These were obviously inspired by the popular Girls Scout Cookie, the Thin Mint. A thin, dark chocolate cookie with a minty chocolate glaze. They’re delicious, to say the least. Since Girl Scout Cookies are not available year-round (while they do have knock-offs available, it’s just not the same), I figured I would try to recreate…