Reviewing Japanese Desserts.

It has been a long while since I have attempted a book review of any type.  Usually, if interested in a book of any genre, I will read the reviews already written.  Depending on the amount, most either regurgitate reviews from the back of the book, or simply say, “I liked it.”, or “I did not like, or even finish it.”  Typically, depending on my own personal conclusion, it will get one to five stars on Goodreads or Amazon as I have nothing new to add to the many reviews already written.

 

So, bear with me as I review Sweet and Easy Japanese Desserts by Laure Kie.  In past articles I have written often of Japanese foods, and a sweet treat named mochi.  This baking book gives step by step instructions to create, not only mochi, but matcha, sweet buns, the doughs to create these, and delicate cakes that melt in the mouth.  The photography is clear and detailed, with many recipes depicted in step-by-step photos. 

When looking for a baking book related to Japan, I found that many used measurements in the metric system only.  In this book, both systems of metric and imperial are given in each recipe, and there are conversion charts in the back pages.  For those of us who know the term “metric”, but not “imperial”; the International System of Units or SI (the modern form of the metric system), the British imperial system, and a third one popped up in my research, American “customary”, but it looks the same as “imperial”.

In the beginning, there are sections on fillings, flours, utensils and even how to wrap the desserts for gifting.  When it comes to fillings, red bean paste and green tea matcha are popular names you might have heard.  Since we live here in the southwest, and read “red bean”, you might automatically presume it is the same type of beans we have in this area, namely kidney or pinto.  The Japanese use a red bean named adzuki, aka red mung bean, which primarily grows in Asian countries.  The dried beans are soaked in water for twelve hours, drained and covered in fresh cold water, then boiled for two hours until very soft.  The beans are cooled and crushed into a paste; smooth or chunky depending on the dessert that is to be created. 

Now many of us have used dried beans to create soups, stews or side dishes using the soak, drain and cook method, but on desserts?  The bean paste is combined with sugar; oh, yellow mung beans and white beans, called shirohana can be used for paste making also.  Do not fret, if the authentic Asian varieties cannot be found, local varieties of your area work just as well.  Yes, but how does sweetened bean paste taste?  Personally speaking, it was unusual at first; a unique flavor that kept getting better, especially combined with whatever outer layer contained it.  That is where the different flours come in, and whether a cookie, cake, or bun have been created.

Now this is supposed to be a book review, but here I am going on about making bean paste.  Guess what, I believe the review is working out well, as I am showing you how excited the descriptions and photos can make the reader.  Basically, if I was showing you the book, in person, it would be, “Look, look at this photo, I want to eat some of that right now!”, “Oh, and look at the recipe, that is so easy!”.  In essence, whether a novel or a cookbook, if it gets the reader excited, it must be doing something right.

…and here I go again with some excitement, I just found the recipe, page 84, for Japanese Cheesecake.  This cheesecake is not the typical dense variety that has to cool overnight, and you hope the top does not crack.  It is a light, airy, sponge-like variety obtained by mixing in whipped egg whites, and is also called "jiggly cake" due to its tendency to wobble or jiggle when touched.  It is not super sweet and simply melts in the mouth; great accompaniments are whipped cream and fresh fruit on the side.  For those of you who might be Pokémon fans, the character Jigglypuff is not named after this cheesecake.  His name, in Japanese, is actually Purin which translated to custard pudding; still a dessert, but not cheesecake.

Recipe sharing in this article?  Oh no, instead, if you are truly curious and want to delve into the realm of Japanese baking, buy this book.  Careful though, you may become so addicted to all the new sweets and treats, that your usual snickerdoodles will not taste as good any longer.

Mary Cokenour 

Oh My, She’s Baking Again.

It happens to be apple picking time, and remember my article, in The San Juan Record, May 18, 2022, about preserving apples for future usage?  One item happened to be homemade apple pie filling, chock full of cozy winter spices.

Now talking about cozy winter spices, another favorite is gingerbread, but the majority of bakers stick to decorated cookies, and creating artistic houses too pretty to eat.  In the Shrek movies, the poor little gingerbread man was constantly running from someone trying to eat him.  Well, I am going to pull a Marie Antoinette and say, “Let them eat cake!”

I have introduced author, Karen Rose Smith, to all of you once before.  She is a prolific writer of romance, and cozy mystery, novel series.  She lives in Hanover, Pennsylvania, and so, like I used to do, frequents the many farmers markets throughout Lancaster and York counties.  Hanover is famous for the pretzel company, Snyder’s, created in 1909 by baker, Harry Warehime.  From Hanover, it is only about a half hour ride to one of my favorite haunts (pun intended), Gettysburg National Cemetery and Park.

Back to Karen, while her Daisy’s Tea Garden mystery series takes place in Pennsylvania Amish country, namely Lancaster County; another series, Caprice De Luca mysteries takes place in York County.  I have read both, enjoyed both series, namely as it brings back very fond memories of my almost 20 years living in Lancaster, PA.

What has this to do with gingerbread?  Karen’s books, at their ending, contains a few recipes of dishes mentioned throughout each mystery, and here is one on gingerbread.

 

Apple Gingerbread

(Murder with Clotted Cream (A Daisy's Tea Garden Mystery Book 5) by Karen Rose Smith, page 309)   

Ingredients:

1 cup sour cream

¾ cup dark brown sugar

⅓ cup dark Karo syrup (substitutes =amounts molasses, maple syrup, honey)

¼ cup water

2 eggs

2 tsp. baking powder

1 tsp. baking soda

⅛ tsp. salt

2 tsp. ground cinnamon

2 tsp. ground ginger

2 and ½ cups flour

2 cups diced apples

Instructions:

Grease and flour two 8-inch cake pans (unless they are nonstick.)

Preheat oven to 350 degrees.

In mixer, beat sour cream, brown sugar, and Karo syrup. Add water.

Beat in eggs, baking powder, baking soda, salt, cinnamon, and ginger. Mix in flour little by little until batter is smooth.

Stir in apples and pour evenly into both cake pans.

Bake for 20 to 25 minutes until a toothpick poked into the center of each cake comes out clean.

Serve with a dollop of clotted or whipped cream.

What is clotted cream? 

Clotted cream is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It forms an essential part of a cream tea.  (Wikipedia definition)

Place of origin: England

Alternative names: Clouted cream, Cornish cream, Devonshire cream

Clotted cream is rich and sinfully decadent.  If you cannot find it in a store, I suggest online shopping at the English Tea Store (https://www.englishteastore.com/) for all items of the British realm.  Browse through the various departments, and a whole new world of culinary adventure awaits you!

 

Oh, so back to that apple pie filling I told you how to make; or used store bought, but spice it up with more cinnamon; cloves are nice, maybe a dash of cardamom.  After putting the cake batter together, first spread out the pie filling on the bottom of the pan, then spread the batter over it.  Let it cool completely, loosen the sides of the cake, and flip it out onto a serving dish…Upside Down Apple Gingerbread Cake!

Between the scent and the taste, you will have a warm fuzzy feeling throughout, and might not even need a blanket to feel cozy as the outside temperature begins to cool.

Mary Cokenour

Breads From Betsy's Kitchen - A Book Review.

I am going to make a random guess, and say that I have over 100 books regarding cooking and baking.  Many I have purchased, some given as gifts, I have even won a few via Goodreads Giveaways.  Over the years, I have used many religiously, let others gather inches of dust, and given many, many away...just to receive more in kind.

I love the smell of baking, especially when it comes to yeast.  There is something so comforting in the smell of baking yeast breads and rolls.  Maybe it relates to childhood memories of going to the local Italian bakery.  Entering into a warmth of friendly greetings and overwhelming smells of breads, rolls, pastries and cookies.  Hugging loaves of crusty, sesame seed covered Italian bread, and the anticipation of munching on that goodness, slathered with melting butter.





So, when Breads From Betsy's Kitchen, by Betsy Oppenneer, was displayed in a Barnes and Nobles bookstore, it was the cover which naturally called to me first.  It was a kitchen scene that I have always wanted for my own, and still covet to this day.  Yes, I am one of those women who dreams of owning a farm type home, with a large country kitchen; wooden rafters on the ceiling, counters and cabinets all around, room for table and chairs, and a professional stove with gas burners, oven, and grill.  This would be heaven for me!

I'm still young (61 going on 21), it could still happen!





Anyway, it's been only recently that I was able to finally pull out this baking book, and begin playing with the recipes.  I have to state that our favorite is "Country Fair Egg Bread", and it very much reminds me of, well if Challah Bread married Italian Bread, and had children.  Just don't have a better way of describing it.  My hubby, Roy, simply says, "it tastes better than that stuff at the store", and uses it for everything...breakfast, lunch, dinner, snacking, sandwiches, and loves when I make French toast with it.

So, I will post a photo of the recipe, and then additional photos of making the recipe, and how it came out.  Even if you are a beginning baker, I would recommend trying out this recipe.  It is easier than it might look, and I bet you'll love the results which would include an ego boost to your confidence.

Oh, this was supposed to be a book review, ok, well, this is a great book from beginner to age-old baker.  The recipes have little stories, complete ingredient lists, and easy to understand instructions.  There are no photos of the baked goods, just a few drawings; but that means no pressure to be perfect, and I like that.  Interested in baking, or just want one for your collection, then this book will be just right for you.

Recipe for Country Fair Egg Bread

(page 34 in Breads From Betsy's Kitchen)

Proofing the Yeast.

Braided and Left to Rise

After Rising

Brushed with Egg Wash

After Baking

Crusty on the Outside; Tender and Fluffy on the Inside

If you need to see more photos, for help, please go to my article on making Challah Bread, and you will see the braiding technique.


Mary Cokenour

The Pueblo Food Experience

Down at Edge of the Cedars State Park and Museum (Blanding, Utah), there is an annual lecture series which includes keynote speakers and authors of the Four Corners Region.  On June 30, 2017, I was pleased to be in attendance for the “The Pueblo Food Experience” with one of the authors, Assistant Professor Porter Swenzill.  I had already received this excellent cookbook as a gift, so the chance to hear an author relate the story behind its making was a thrill.  Before the lecture, I introduced myself to Professor Swenzill, politely asked if I could photograph him for an article I wanted to write, and would he please autograph my book.  He seemed to be very surprised, but agreed to it all; ok, I admit, I was having a fan-girl moment of my own.

Once the lecture begin, Professor Swenzill was in his element; the enthusiasm he felt for this subject, and his experiences with it, came out full force.  As a lecturer, he captured the full attention of his audience, drew them into his life and wowed with the results.  His story began with a doctor visit, tests results having his doctor exclaim, “You’ll be dead in a few years.”  This stunned Swenzill, how could this be?  Speaking with family members, all well educated in their own fields of study, and with vast curiosity, it was decided to go back in time and find out, “What did our Puebloan society eat to keep so healthy, and where did our modern descendants go so wrong?”

World War 2 saw a vast number of Puebloans be indoctrinated into the military, shipped off to foreign lands, introduced to Spam and other processed foods.  A taste for these foods developed, along with the idea of becoming cowboys and go into ranching; the hunter/gathering ways of their ancestors began to be lost.  Swenzill began a volunteer study which included going back to the “old ways”, growing/finding/eating only the foods that were available during that time, and recording the results.  

After three months, he went back to the doctor with his test results indicating, “there is nothing wrong with you, what did you do!?!”  Swenzill explained to his doctor the experiment conducted to which the doctor stated, “That’s not FDA approved!” and also that the prior test results must have been done in error.  

In conclusion, Swenzill encouraged the audience to find out, “Where did your families originate from?”, “What foods did they eat prior to the development of processed foods?”, “Realize, there is no real standard diet, as all groups have different backgrounds which we modern people will learn much from.”  Following the pre-modern diet of one cultural group does not necessarily mean it is correct for you, so do the research and find out for yourself.

The cookbook itself is well worth purchasing with beautifully captured photographs of the recreated recipes, the people involved in the study, gathering and harvesting.  The stories within give a clear background and explanation of the Puebloan peoples of the Southwest.  I thoroughly enjoyed reading from cover to cover, and while I will honestly say, “there is no way I’m eating buffalo tongue!” I will not say no to blue corn pancakes. 

Mary Cokenour