Archive | November 2015

Thanksgiving ’15

catered by Sammy’s Kitchen

1115 Caviar
Caviar

1115 Roasted Sibrian Baby Lamb of Rib, TurkeyRoasted Sibrian Baby Lamb of Rib, Turkey

1115 Roast Cape Grim MB2 SteakRoast Cape Grim MB2 Steak

1115 Shell Oyster au GratinShell Oyster au Gratin

1115 Baked White Wine Mussel with Garlic, Fresh Mushroom with Spinach LasagneBaked White Wine Mussel with Garlic, Fresh Mushroom with Spinach Lasagne

Baked Alaska

1115 Bread & Butter Custard Pudding with Brown SugarBread & Butter Custard Pudding with Brown Sugar

1115 Chocolate cold set cheesecake on a chocolate biscuit baseChocolate cold set cheesecake on a chocolate biscuit base

Click here to see my other reviews on the local dining scene (2015).

Sammy’s Kitchen
204-206,Queen’s Road West,Hong Kong
25488400/25488300
www.sammykitchen.com

Nov ’15: Snickerdoodles Cookies

The cookies were dry and hard, either something went wrong in the making process or this recipe is not a keeper.
(adapted from : http://www.improvoven.com/snickerdoodle-cookies/)

1115 Snickerdoodles Cookies 11115 Snickerdoodles Cookies 2

INGREDIENTS

For Dough

  • 1 cup butter, softened
  • 2 cups sugar [reduced to 1 cup]
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 3¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon

For Cookie Dough Balls

  • 3 tablespoons sugar
  • 1½ tablespoons ground cinnamon

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Beat butter at medium speed with standing electric mixer until creamy. Gradually add 2 cups sugar, beating well. Add eggs, milk, and vanilla extract, beating until mixture is fully combined.
  2. Combine flour, baking powder, and 2 tsp. cinnamon. Gradually add to butter mixture, beating at low speed until well combined.
  3. Add 3 Tbsp. sugar and 1½ Tbsp. cinnamon in a separate small bowl. Roll dough mixture into 1 -inch balls, and roll into mixture. Place dough balls on parchment paper on baking sheets, and flatten slightly with your hands.
  4. Bake for 11 to 13 minutes or until lightly browned. Bake for 15 minutes for a crispier cookie. Cool on wire rack for about 30 minutes.

Nov ’15: Торт Медовик (Medovik)

It’s a really interesting honey cake that isn’t oversweet and has a subtle caramel honey taste.
We used rice crispy instead of nuts to decorate the side of the cake, and it worked out perfectly.
(adapted from: http://www.olgasflavorfactory.com/favorites/medovik-honey-layer-cake/)

1115 Торт Медовик 11115 Торт Медовик 21115 Торт Медовик 31115 Торт Медовик 4

Ingredients
Cake:

  • 1 stick of butter
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • ¼ cup honey
  • 3½ – 4 cups flour

Frosting:

  • ½ package of cream cheese (4 oz total)
  • ½ can sweetened condensed milk
  • 16 oz sour cream
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • 2 Tablespoons powdered sugar
  • 1 cup water
  • 1 cup plus ½ cup sugar

Instructions:
For the cake layers:

  1. Place the butter and sugar in a large nonstick pot. If you don’t have a nonstick pot, or your pot burns easily, you may wish to use a double boiler. (Just place a metal or glass bowl on top of a pot with about an inch or water in it and keep it simmering, but make sure the bottom on the bowl never touches the simmering water. Add more water if it evaporates.
  2. Cook it just until the butter melts but is still barely warm, NOT HOT.
  3. Take it off the heat. Add the eggs, baking soda and honey and mix to combine.
  4. Cook the mixture on medium low heat for about 7 minutes, longer if you’re using a double boiler. The batter will almost double in size and will turn a deep caramel color. Take it off the heat.
  5. Add the flour and mix quickly with a wooden spoon. I always add less flour than I need and add more when I’m rolling out the cake layers. If you add too much flour, it will be really hard to roll out.
  6. Preheat the oven to 350 degrees.
  7. On a lightly floured surface, roll out the cake layers.
  8. Take approximately ¼ cup of batter and knead it on your work surface. If it’s sticking to your hands and the counter, add more flour. Roll it out thinly into somewhat of a circle.
  9. Use the bottom of a cake pan or the bottom of a tart pan to cut a perfect circle. You can save all the scraps just the way you cut them and place them on a baking sheet and then bake. Later, you can crush them into crumbs and sprinkle the sides and top of the cake. I usually just take the scraps and knead them into the batter as I roll out each new cake layer.
  10. I use 2 (9 inch) round tart pans to bake the cake layers. If you don’t have a tart pan, use a rimmed baking sheet., sprinkled with flour or lined with parchment paper.
  11. Sprinkle the bottom of the tart pan with flour and bake the cake layers for about 4 minutes each.
  12. Take them off the tart pan right away. As the cake layers cool, they will become pretty hard.
  13. Working quickly, repeat with the rest of the cake batter. You can roll out the cake layers and set them aside, waiting to be baked. You want to roll them all out while the batter is still warm. As the batter cools, it becomes harder and harder to roll out. You should have approximately 10-12 cake layers.

For the frosting:

  1. Cream the softened cream cheese and condensed milk in a standing mixer with a paddle attachment or using a hand mixer until it’s well combined.
  2. Add the sour cream and vanilla and mix to combine.
  3. In another chilled bowl, whip the heavy cream with the powdered sugar.
  4. Gently fold it into the rest of the frosting.

To assemble:

  1. Dust off any excess flour from the cake layers.
  2. Line your serving plate edges with aluminum foil.
  3. Place a dollop of frosting into the center of the plate, just to keep the cake from sliding around.
  4. Top each cake layer with about ¼ cup of frosting and spread it around evenly.
  5. Repeat with all the cake layers. As you place the layers on top of each other, some of the frosting will ooze out of the sides. Spread it out evenly over the sides.
  6. Grate some white chocolate on top of the cake and chopped nuts or crushed cake layer scraps over the sides of the cake.
  7. Gently remove the aluminum foil.
  8. Heat 1 cup water and 1 cup sugar in a small saucepan just until the sugar dissolves. Pour it into a shallow dish.
  9. Place about ⅓ – ½ cup of sugar in another shallow dish.
  10. Place on a parchment paper to dry and then place it on the cake. Now you have a beautiful winter masterpiece.

周圍食 Nov’15:川味美食

My ratings: ❤❤❤❤
Price range: $

1115 秘製醬汁撈紅薯幼粉 (芝士丸、豬红) (川味美食)秘製醬汁撈紅薯幼粉 (芝士丸、豬红)
芝士丸、豬红、炸醬、芽菜、花生、蔥花、芫茜及秘​​製醬料

Click here to see my other reviews on the local dining scene (2015).

川味美食
葵芳禮芳街1號地下B號舖
2406 8266