“Food was an unspoken language between us, experienced come to symbolize our return to each individual other, our bonding, our widespread ground” – Michelle Zauner, “Crying in H Mart”
My mates and I have a running joke that I am obsessed with food items. I wrote about it in my reporting course as my beat. I definitely only go out if there is a food stuff market place or a new restaurant. My revenue is largely invested on foods. I even did my ultimate presentation in an Asian American encounters course on foodstuff and identification.
I surely am the foodie good friend.
Some of it could be because I’m a Taurus — but the the greater part of it has to do with the way food stuff delivers me local community and ties me to my Filipino American id.
I am a next-generation Filipino American who grew up in an higher-center-course community in the Midwest. Though I was privileged in lots of techniques, the loneliness of being a single of the only people today of coloration in my community contributed to several of the insecurities I now encounter. Nonetheless, a single of the points that often manufactured me very pleased of my culture was foodstuff.
Food was the gateway that transported me into the crowded streets of Manila exactly where my moms and dads grew up. Foods permits me to connect with my loved ones when I battle to understand and have an understanding of my mom’s native tongue. Although I truly feel insecure about not realizing Tagalog, I am happy of recognizing the smells, spices and flavors of all the Filipino dishes.
I also grew up surrounding myself with various foodstuff. My mother and father cherished going to diverse dining places, this sort of as Korean barbeque and Ethiopian food items, which authorized me to have a refined palette where by I can uncover commonalities with men and women in school.
However, the hesitation to depict my lifestyle will come as no shock to a good deal of Asian People. There is a widespread experience for a good deal of Asian kids expanding up of bringing their ethnic foodstuff to the lunch desk and then being on the acquiring finish of microaggressive reviews. Just one time in 2nd quality, a female mentioned my food stuff tasted negative simply because it smelled bad. As a result of experiences like this, several Asian young children have developed to find out that their food, and for that reason identification, wasn’t welcome in the lunchroom. This can contribute to why quite a few Asian People are fast to stray away from their culture and stick to whiteness. It typically usually takes a great deal of time for Asian Us citizens to embrace their culture and stand up for them selves.
As a sophomore in college or university, I am striving to provide a flavor of dwelling to D.C. by means of foods. I crave the sourness of sinigang: a sour, savory Filipino stew composed of your selection of meat or seafood, tamarind and different vegetables.
Even though I’d like to share this passion with many others, lots of of my peers grew up in diverse cultures and environments. They are brief to reject new food items from different cultures, and I can see the judgment in their eyes.
Striving people’s foods is, in essence, respecting their tradition. It’s allowing you to consider a action into their residence, their beliefs and their way of living. The trepidation and judgment of someone’s ethnic food stuff is an extension of your reluctance to get to know someone’s tradition.
Meals, particularly in Asian culture, is a unifying tool intended to serve as a sixth enjoy language. Like the Zauner quote at the best of this piece, lots of Asian individuals hardly ever proclaim their like, but relatively display it via functions of company this sort of as making ready and feeding us foodstuff. It’s deeply embedded in our society. Even so, when food is made available to anyone and they show a slight hesitation or grimace at the sight of the food stuff, it is incredibly disrespectful. It reverts us again into that lunchroom. It hurts our love language.
Asian food stuff is only eaten in Western culture when People in america tokenize the product or service and colonize it into their tradition. Foodstuff these kinds of as sushi, ramen and even poké have little by little been stripped of their taste to cater to the palettes of white people.
Our food items is not an aesthetic that can suit your style buds. It is a life style. It is its very own respiration lifestyle that does not and must not healthy into white supremacy criteria. So, your willingness to immerse your self and test various food items that are not presently shoved into the box of Western lifestyle is one particular action nearer to respecting my lifestyle.
The only way that people are able to just take away these judgmental behaviors and attitude is by getting additional receptive to trying various food items. Just after all, this is a figured out actions. It is sitting in a cafe and listening to folks of shade when they are telling you to try out their favored dish as a child developing up. It’s making them come to feel observed and validated. It’s creating them come to feel listened to. And if you do not like the foods, at least you can say you attempted it.
Genesis Magpayo is a sophomore in the College of Interaction and University of Public Affairs and a columnist for the Eagle. This short article was edited by Jelinda Montes, Alexis Bernstein and Nina Heller. Copy editing performed by Isabelle Kravis, Sarah Clayton, Natasha LaChac, Leta Lattin and Luna Jinks.
If you are celebrating St. Patrick’s Day, you may be interested in making (or eating) corned beef and cabbage.
If the responsibility to make the corned beef falls on you this year, here are some tips and tricks to help you cook the perfect Irish meal for everyone to enjoy.
Best seasonings
Best cheeses
Best sauces
Best temperature for cooking
Best bread
1. Best seasonings for corned beef
If you buy a packaged corned beef from the store, it is very possible that it has already been seasoned.
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While it wouldn’t hurt to add more, make sure to check before you start adding extra ingredients.
If you buy a packaged corned beef from the store, make sure to check and see if it has already been seasoned.(Edwin Tuyay / Bloomberg via Getty Images / File)
Some of the best seasonings for corned beef, according to NewsCore, include peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg, mustard seed and garlic.
2. Best cheeses for corned beef
There are lots of different cheeses that pair wonderfully with corned beef.
Because there are so many different variations of cheese that work, it’s up personal preference as to which cheese you pair with the meat.
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That said, when it comes to making corned beef sandwiches, Swiss cheese is the favored choice, with provolone also being a popular option.
If you’re making a platter of a variety of meats and cheeses, include corned beef, include Havarti and cheddar cheese. If you are someone who likes a little extra kick, add pepper jack to your tray.
Popular cheeses for a corned beef sandwich are provolone and Swiss.(Deb Lindsey for the Washington Post via Getty Images / File)
3. Best sauces for corned beef
If you’re making ham, you’ve got to have your ham sauce. If you’re making turkey, you can’t forget the gravy. When it comes to corned beef, mustard is the way to go.
There are lots of different sauces you can make with your corned beef, but mustard sauce is the most popular.
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Mustard sauce is extremely easy to make. It is made with just a few ingredients that you probably already have around the house. All you need to make your own mustard sauce is yellow mustard, vinegar, sugar, salt, pepper, and for extra flavor, you can add garlic powder. Include a raw egg whisked well for a creamier texture.
There are lots of different sauce options for corned beef, one of which is a mustard sauce.(Paul Aiken / Digital First Media / Boulder Daily Camera via Getty Images / File)
Some other sauces to pair with your corned beef are horseradish sauce or gravy with a Guinness base.
4. Best temperature for cooking corned beef
Most corned beef recipes call for the meat to be cooked at 350 °F for two to three hours.
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The amount of time that you cook the corned beef depends on how large it is.
The best temperature to cook corned beef at is 350 °F until the temperature of the meat reaches 195 °F. This will typically take two to three hours, depending on the size of the meat.(Ricardo DeAratanha / Los Angeles Times via Getty Images / File)
The internal temperature of corned beef, according to Taste of Home, should be 195 °F when it is done cooking.
5. Best bread to pair with corned beef
One of the most popular breads to pair with corned beef is Irish soda bread.
The recipe for Irish soda bread via Kraft Heinz calls for an egg, sour cream, butter, brown sugar, flour, baking soda, salt and raisins.
Ingredients:
1 egg
1 container (16 oz.) sour cream
1/4 cup butter, melted
1/4 cup packed brown sugar
3-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
Once you’ve got all your ingredients together, combine the egg, sour cream, melted butter and sugar.
Irish soda bread is a commonly made dish for St. Patrick’s Day.(John Patriquin / Portland Press Herald via Getty Images / File)
Then, in a large bowl, combine flour, baking soda and salt. Pour in the sour cream mixture and raisins. Stir until you reach a dough-like consistency.
Place your dough on a floured surface and knead. Shape the dough into a ball and put it into a 4-quart slow cooker that has been sprayed with cooking spray.
Make a light “X” on the top of the dough. Cover with lid.
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Cook the dough on high for 2 hours and 45 minutes to 3 hours. Put a cake tester or toothpick into the dough to check if it’s fully cooked. If it comes out clean, your bread is done.
While Irish soda bread is the most popular choice, there are others that pair well with corned beef. You can serve with sourdough or rye bread, brioche, ciabatta, focaccia, pumpernickel or challah bread.
Back again in 2011, nutrition industry experts at the Harvard T.H. Chan College of Public Overall health worked together with researchers at Harvard Wellness Publications to compile an taking in program for best well being.
“In phrases of big long-term illnesses like avoidance of cardiovascular disorder, diverse varieties of cancers [and] Sort 2 diabetes, this way of having is going to be beneficial to avoid all those ailments that are popular in The us, and the entire world,” suggests Lilian Cheung, lecturer of nutrition at Harvard’s faculty of public health and fitness.
Now that the subject areas of longevity and healthy ageing are more common than at any time, persons are hunting for far more means to stay more time, and the Harvard eating plan has discovered its way again into the news cycle.
The Harvard diet is really Harvard’s Nutritious Having Plate, and it can be utilised as a guidebook for “making wholesome, balanced foods,” in accordance to “The Nutrition Source,” a segment of Harvard’s website that offers dietary information.
For the food plan, you really should prioritize greens and fruits for 50 percent of every single food and health supplement the other 50 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} with whole grains and healthy proteins.
Here is a thorough breakdown of how to set your plate.
1. Vegetables and fruits really should be well known in most meals (1/2 of your plate)
When plating your greens, “aim for colour and selection,” and eat a bit additional veggies than fruits, the researchers recommend.
Continue to keep in brain that for this food plan: “A potato is not a vegetable from a diet stage of view,” states Cheung.
Why? You might inquire. Very well, “potatoes practically behave like a refined carbohydrate. It will increase your blood sugar,” she provides.
Whole fruits are also significant to incorporate to meals, and Cheung particularly endorses achieving for them more than juice.
2. Include in complete grains (1/4 of your plate)
In comparison to the U.S. Division of Agriculture’s MyPlate strategy, the Harvard eating plan specifies the type of grains that you need to take in. The program strongly encourages ingesting whole grains, as opposed to refined grains.
“Complete grains have a great deal extra nutritional vitamins and also phytochemicals and minerals, which is a great deal more healthy for us and will not likely raise [our] blood sugar so quick,” Cheung suggests.
A couple total grains that you need to look at are:
Oats
Quinoa
Barley
Full wheat (such as full wheat bread and pasta)
Brown rice
3. Get some wholesome protein (1/4 of your plate)
Extra than most diet programs, the Healthy Having Plate dives into which proteins are healthy for you and which you ought to restrict in your food plan.
Some healthier proteins incorporate:
You must purpose to restrict your crimson meat intake, and fully stay away from processed meats like bacon and sausage if you can, according to Cheung.
4. Cook dinner with nutritious oils (in moderation)
In buy to stay clear of consuming harmful trans fats, you might be advised to not cook with partly hydrogenated oils like margarine and specific vegetable oils.
As a substitute, Cheung recommends reaching for healthier possibilities like:
Olive
Canola
Soy
Corn
Sunflower
Peanut (until you might be allergic)
5. Go for drinking water, tea and coffee in excess of milk
“We were being seriously deliberate in terms of the drinks,” states Cheung. For several years, it was encouraged that persons really should consume a few cups of milk just about every day, she provides.
“We failed to think that it was the most prudent way to go about it, primarily mainly because there are some populations in the U.S. that are lactose intolerant,” says Cheung.
“Even with just the amount of money of calories from ingesting [milk] that way, it would be much more preferable to be consuming h2o, tea or espresso.”
The Harvard diet encourages you to alternate among water, tea and coffee to pair with your meals, specially with minor to no sugar.
On top of that, they propose reducing milk and dairy usage to one to two servings a day and juice to one compact glass for each working day. You need to stay clear of sugary drinks altogether if feasible.
6. Shift your physique
But what can make the consuming approach special is the disclaimer to remain lively, which is just about as prominent as the breakdown of food items and drinks.
“We have to have to be engaging [for] fifty percent an hour a working day, or at least 5 instances a 7 days, in vigorous action,” Cheung notes.
She encourages you to think about engaging in actual physical exercise via brisk strolling and physical fitness courses. Yet, the critical is to avoid getting sedentary for most of your working day.
“We’re all growing older, and we really should sort fantastic patterns while we are younger,” says Cheung, “so they turn into section of our behavior and our routine.”
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When I’m thinking up recipes, I’m trying to satisfy a craving,” says Claire Ptak, founder of Violet Cakes in east London. Her command of flavours and textures and the outright beauty of her creations has made her one of London’s best-loved bakers, sought after by Hackney residents and royalty alike. But the craving comes first. “In the mornings, it’s cake,” she says. “I’m a total cake-for-breakfast person, donuts too.”
Her new book, Love is a Pink Cake, was originally going to be a seasonal baking manual, requiring photoshoots for each season, but Covid restrictions got in the way so Ptak simplified it and made it more personal. Now the book is divided between London, where she has lived since 2005, and northern California, where she was born and raised.
“We’d always be in the woods looking for mushrooms and wild berries,” she recalls of her childhood in the small, arty town of Inverness, north of San Francisco. Her parents were good cooks and Ptak adored baking from a young age, though for a long time she wanted to become a film-maker. An encounter with a pastry chef from Chez Panisse changed her mind and she landed a job at the renowned Berkeley restaurant, baking wild huckleberry tartlets for her interview.
Three years later she moved to London and set up Violet, which began as a cake stall on Broadway Market before graduating to a nearby building in 2010. When she first arrived, Ptak would make “lots of Christmassy things – cakes, puddings, mince pies – and desserts like trifle and posset. They really blew me away, I thought they were incredible.”
Claire Ptak and her daughter Frances. Photograph: Pia Riverola
Later, she went back to her roots and embraced a more Californian approach, but with British ingredients. “There’s a slightly lighter touch with certain things,” she says of her style of baking. Seasonality and freshness are important too, as is preserving the integrity of the ingredients – making them “taste more like themselves” by playing with flavours and textures, and lifting them with salts, sugars, acids and fats.
She loved shooting the Californian half of the book over a balmy week in August 2021 at the wood-cabin home of the late sculptor JB Blunk, the father of a childhood friend, but she’s always happy to come back to London. Her love of British baking is still evident in recipes for brown sugar victoria sponge and treacle tart.
The most involved recipe in the book is also her best known. In 2018, Meghan Markle and Prince Harry hired Ptak to bake their wedding cake. She gave them six options and they chose the lemon and elderflower one. “I really loved doing that,” she says. “I felt a real down-to-earth rapport with them. And I thank them very much because my business definitely quadrupled.”
At the heart of Ptak’s book is the idea that baking is an act of love. “I do think that’s true,” she says. “You put so much of yourself into baking something, even if it’s a batch of cookies that takes half an hour. It’s such a caring, thoughtful thing to do. Cake is such a positive thing.”
On measurements At Violet we weigh everything, including liquids. I suggest you do this at home, too. If you haven’t got one already, invest in a small set of digital kitchen scales.
Chocolate hazelnut cake
Chocolate hazelnut cake. Photograph: Maren Caruso
This is inspired by my favourite cake at the River Cafe. My friend Ruthie Rogers (the restaurant’s cofounder) always makes each guest feel like the most important person in the room. When I first moved to London, I tried to get a job at her restaurant but, at the time, they didn’t have a pastry team, so I ended up answering phones. When the other cofounder, Rose Gray, saw me she asked what the hell I was doing there – not only was I terrible at phones, but I belonged in the kitchen. Now, 18 years later, they have a full pastry team, and I tease Ruthie that I should apply for a job.
Serves 8 whole hazelnuts 250g, skins on dark chocolate 250g unsalted butter 250g eggs 6, at room temperature fine sea salt ½ tsp caster sugar 250g flaky sea salt ¼ tsp, for top creme fraiche or whipped cream to serve
Preheat the oven to 150C fan/gas mark 3½ and grease and line a 20cm cake tin with baking paper.
I recommend using whole hazelnuts with the skins on and going through the process of toasting and removing the skins yourself. You can buy toasted blanched hazelnuts but the flavour is inferior as they deteriorate much quicker once toasted and so inevitably taste slightly stale. Toast the hazelnuts on a baking tray until deep golden and the skins are cracking off – about 15 minutes. (Watch they don’t burn as this will spoil the flavour of the cake.)
Remove the nuts from the oven and turn them out on to a clean tea towel. Bring up the sides of the towel to make a little satchel and rub the nuts together to slough off the skins as much as possible. Open the cloth up and carefully lift out the toasted nuts, leaving behind as much of the skins as possible. Place the skinned toasted nuts into a food processor and blitz until roughly chopped but not a powder. Set aside.
In a heatproof bowl set over a pot of simmering water (make sure the bottom of the bowl is not touching the water), melt the chocolate and butter, stirring occasionally. Once melted, remove from the heat and allow to cool slightly, but keep away from draughts.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip up the eggs and fine sea salt until frothy, then slowly add the sugar in a couple of batches. Whip until fluffy and voluminous.
Stir the chopped hazelnuts into the melted chocolate and butter mixture. Finally, fold in the whipped eggs and sugar. Pour into the prepared cake tin and sprinkle the top with the flaky sea salt. Bake for 30 minutes until set but not dry. You want the centre to be a little wobbly and gooey; it will continue to bake and set as it cools, so don’t look for a clean skewer test here. Cool for at least an hour before cutting and serving with the creme fraiche or softly whipped cream.
Raspberries baked in muscat sabayon
Raspberries baked in muscat sabayon. Photograph: Pia Riverola
Make sure to buy a good sweet wine as it is the basis of the flavour in this delicate dessert. It’s super fast to make but really can’t be made ahead of time, so pour your guests another drink, excuse yourself from the table and get to work. It should only take about 15 minutes all together.
Serves 4 muscat wine 8 tbsp (beaumes de venise or another sweet dessert wine, such as sauternes) caster sugar 6 tbsp egg yolks 6 raspberries 400g
Baker’s tip: never leave egg yolks and sugar sitting in the same bowl before whisking as the acidity of the sugar can burn the yolks and make them grainy. Always combine the ingredients just before whisking and then use straight away.
Get a medium-sized ovenproof gratin dish ready.
Pour the wine and half the sugar into a small, heavy-based saucepan and heat gently until reduced by half. This should take about 10 minutes. Set aside but keep warm.
Place the egg yolks and remaining sugar in the bowl of a stand mixer and whisk until thick and leaving a ribbon trail. Remove from the mixer, then temper them by adding just a few tablespoons of the warm wine mixture and whisking until smooth. Whisk in the remaining wine, being careful not to cook the eggs.
If your mixing bowl is heatproof use it for the next step; or transfer the mixture to a heatproof bowl and place it over a small saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Whisk until the mixture is beginning to thicken and is light and foamy.
Meanwhile preheat the grill to high. Pour the mixture into your gratin dish and scatter the raspberries over the top, then place under the hot grill for a couple of minutes to brown. Serve at once.
Brown sugar victoria sponge
Brown sugar victoria sponge. Photograph: Pia Riverola
This golden brown, less refined version of victoria sponge has a wonderful texture. I love it with my quick strawberry jam – strawberries and brown sugar are very good friends. A layer of whipped, unsweetened cream in the middle balances out the cake perfectly.
Serves 8-10 For the quick strawberry jam strawberries 250g, hulled and quartered (cut smaller if the berries are very large) demerara or raw sugar 225g lemon juice of 1 salt a pinch
For the sponge unsalted butter 250g, at room temperature brown sugar 250g eggs 4 plain flour 250g baking powder 1 tbsp salt ½ tsp
To assemble quick strawberry jam 150g double cream 230g icing sugar for dusting
First make the jam. Put 125g of the strawberries with half of the demerara sugar in a small heavy-bottomed pot and crush with a potato masher (or similar) while warming through over a low heat.
Preheat the oven to 180C fan/gas mark 6 and line a roasting tin with baking paper. Put the remaining demerara sugar in the lined roasting tin and bake in the oven for 10-15 minutes to warm through.
Add the remaining strawberries to the crushed ones, bring it just to a simmer, then add the warm sugar. The warm sugar keeps the cooking going swiftly so the fruit cooks as quickly as possible, preserving that fresh fruit taste. Stir until the sugar dissolves, then add the lemon juice and pinch of salt. Bring to the boil and allow to bubble away for 12-15 minutes. Cool completely (any leftovers after the cake has been assembled will keep for two weeks).
Preheat the oven to 150C fan/gas mark 3½, and grease and line two 20cm cake tins with baking paper.
For the sponge, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition and scraping down the sides of the bowl as needed.
Whisk the flour, baking powder and salt together, then add this to the mixer and continue to mix just until incorporated.
Divide the mixture evenly between the prepared cake tins, then bake on the middle shelf of the oven for 25-30 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool in the tins before turning out.
Once the cakes are cool, spread one cake with 150g of the cooled jam. Whip the cream to soft peaks and spoon on top of the jam, then top with the second cake layer. Dust with icing sugar. Chill until ready to serve to keep the cream nice and fresh.
A chewy, gooey chocolate chip cookie that is totally plant-based and totally delicious. I wanted to create a cookie for our vegan friends that was as good as our beloved egg-yolk chocolate chip cookies. In other words, a cookie for vegans with plenty of sugar and white flour. Not all vegans want healthy bakes, so this one is for them.
Makes 18 cookies ground flaxseeds 1 tbsp oat milk 60g plain flour 455g rolled oats 60g baking powder 1¼ tsp bicarbonate of soda 1 tsp fine sea salt 1 tsp plant-based butter 250g soft light brown sugar 250g caster sugar 150g vanilla extract 1 tsp vegan chocolate 250g, broken into 1cm pieces flaky sea salt to finish
Soak the ground flaxseeds in the oat milk and set aside.
Whisk together the flour, oats, baking powder, bicarb and salt in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and both sugars until creamy. Beat in the flax mixture and the vanilla, then add the dry ingredients and mix until just combined. Finally, add the chocolate and mix once again.
Use an ice-cream scoop to portion out 18 cookies on to a tray, or form golf-ball sized amounts of cookie dough using 2 tablespoons. Chill or freeze for at least 1 hour. (You can store the unbaked cookies in the freezer and bake as needed.)
When ready to bake, preheat the oven to 170C fan/gas mark 5. Line 1 or 2 large baking sheets with baking paper and arrange the dough evenly on the trays, leaving enough space between each one so they have room to expand during baking (they almost double in size). If you are baking from frozen, allow the cookies 5 minutes out of the freezer before placing in the oven.
Sprinkle a few flakes of sea salt over the top of each cookie, then bake for 12-14 minutes until the centre of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven and allow to cool on the tray for 10 minutes before eating.
Treacle tart with whipped cream
Treacle tart with whipped cream. Photograph: Pia Riverola
The first time I tasted this very British dessert was at St John Bread and Wine almost 20 years ago. It’s very rich but fantastic. I love the chewy texture and the hint of lemon in the butterscotch-y filling. I add a dash of vodka to mine in order to cut the sweetness down a little. You can play with the citrus here and use mandarin, meyer lemon, or even lime. I have tried to make it with various types of bread – sourdough is a no-no. I love it best with a pain de mie.
Serves 8 For the pastry plain flour 140g fine sea salt ⅛ tsp caster sugar ½ tsp unsalted butter 115g, chilled and diced iced water 2 tbsp
For the filling fresh breadcrumbs 200g, from a slightly stale loaf of white bread golden syrup 800g lemon, lime, orange or mandarin juice of 1 large vanilla extract 2 tsp vodka 1 tbsp (optional) flaky sea salt ½ tsp unsweetened whipped cream to serve
Grease a 25cm loose-bottomed tart tin. Put the flour, salt and sugar into a food processor and blitz to combine. Add the cold butter and pulse until it resembles coarse breadcrumbs. Drizzle in the iced water (you may not need it all) just until it comes together into a ball. Press the dough into a disc, wrap in clingfilm and chill in the fridge for 20 minutes.
Lightly flour a work surface and turn the dough out on to it. Roll it out into a 28cm circle. Carefully lift and lower this into the tart tin, pressing it gently to line the base and sides of the tin. Trim off any excess dough, then chill in the fridge or freezer for at least 30 minutes, or until ready to use.
Meanwhile, prepare the filling. Tip the breadcrumbs into a large bowl, add the remaining ingredients and stir well. Set aside to allow the bread to soak up the syrup. Meanwhile, preheat the oven to 180C fan/gas mark 6.
When ready to bake, loosely cover the case with a piece of baking paper and fill with ceramic baking beans or dried beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for another 10 minutes until the pastry is golden brown.
Tip the filling into the hot tart case; it should come near to the edge of the pastry. Cook for a further 25-30 minutes until the filling has set and turned a light toffee shade. Allow the tart to cool before removing from the tin. Serve with unsweetened whipped cream.
Love is a Pink Cake by Claire Ptak (Vintage Publishing, £27). To support the Guardian and Observer, order your copy atguardianbookshop.com. Delivery charges may apply.
Whether you prefer cupcakes, brownies, cheesecake, or something in between, there’s a red velvet dessert out there for everyone this Valentine’s Day. So why not whip up one (or all!) of these recipes and treat yourself or your loved one to a sweet and indulgent holiday treat?
Valentine’s Day is just around the corner, and what better way to celebrate than with a delicious and indulgent red velvet dessert?
Red Velvet Desserts and Their Origin
The origin of red velvet desserts is something of a mystery, but it’s believed to have come from the southern United States in the early 1900s. The red color of the cake was perhaps the result of a chemical reaction between the acidic ingredients (such as vinegar or buttermilk) and the cocoa powder used in the recipe. However, the original recipes did not always include food coloring. One popular theory holds that the Waldorf Astoria Hotel in New York City popularized the cake in the 1920s. According to the story, a woman requested the recipe for the hotel’s “red velvet cake” and was sent a bill for $100. Outraged by the cost, she passed the recipe along to her friends, and the cake became a hit throughout the country. Today, red velvet desserts have become a staple in American baking, particularly around holidays such as Valentine’s Day and Christmas. Whether it’s a classic red velvet cake or a creative twist on the traditional recipe, these desserts continue to be a beloved treat for many.
Red Velvet Dessert Recipes
Whether you’re looking for something to share with your significant other or want to treat yourself, these 7 red velvet dessert recipes are sure to hit the spot.
These classic cupcakes are a Valentine’s Day staple. Made with a combination of cocoa powder and red food coloring, these cupcakes are light, fluffy, and moist. Top them off with a dollop of cream cheese frosting for the perfect finishing touch.
Calories per serving: 340
For a decadent twist on a classic treat, try these red velvet brownies. Made with both cocoa powder and semi-sweet chocolate chips, these brownies are rich and fudgy. Top them with a cream cheese glaze for an extra indulgent touch.
Calories per serving: 350
If you’re looking for something a little more sophisticated, try this red velvet cheesecake. With a chocolate cookie crust and a creamy cheesecake filling, this dessert is perfect for a romantic dinner for two. Top it off with some fresh whipped cream and chocolate shavings for an extra touch of elegance.
Total time: 1 hour 30 minutes
Calories per serving: 450
These adorable and delicious treats are perfect for sharing with a loved one. Made with a soft red velvet cookie and a sweet cream cheese filling, these whoopie pies are sure to delight.
Calories per serving: 250
If you’re looking for a cool and refreshing dessert, try this red velvet ice cream. Made with a rich and creamy ice cream base and swirled with red velvet cake crumbs, this dessert is both indulgent and refreshing. Serve it up in a waffle cone for the ultimate treat.
Calories per serving: 300
These bite-sized treats are perfect for snacking on during a cozy night in. Made with a red velvet cake mix and cream cheese frosting, these truffles are both rich and flavorful. Roll them in some cocoa powder or sprinkles for an extra touch of Valentine’s Day flair.
Total time: 1 hour 30 minutes
Calories per serving: 180
Who says you can’t have dessert for breakfast? These red velvet pancakes are perfect for a Valentine’s Day brunch. Made with a red velvet cake mix and topped with a cream cheese glaze, these pancakes are sure to start your day off on the right foot.
Calories per serving: 280
What to Serve with These Red Velvet Desserts
When it comes to serving red velvet desserts, there are plenty of options to choose from. For a classic pairing, consider serving your desserts with a hot cup of coffee or tea. For a more indulgent option, try serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. If you’re feeling adventurous, you can even try pairing your desserts with a glass of red wine for a sophisticated touch. Regardless of what you choose, these desserts are sure to be a hit on their own or paired with your favorite beverage or topping.
