Thursday, 27 April 2017

District Kitchen Opens in Malden

A new Asian fusion restaurant has come to Malden, and it has a connection to a highly-rated dining spot nearby.

Eater Boston is reporting that District Kitchen is now open on Florence Street, very close to All Seasons Table, another Asian fusion spot on Pleasant Street that is under the same ownership. The article indicates that the new eatery offers small plates, sandwiches, and main dishes, with the focus appearing to be on Southeast Asian fare (including Thai and Vietnamese items), though the menu also has Japanese, Korean, and other Asian dishes.

All Seasons Table is a restaurant that our sister site (Boston's Hidden Restaurants) has featured as a top-tier Asian spot that received a "best of" last year for its sushi. The review for All Seasons Table can be found below:

http://ift.tt/1ht44zM

The address for District Kitchen is 2 Florence Street, Malden, MA, 02148.

Follow us on Twitter at @hiddenboston


[Related article from our sister site (Boston's Hidden Restaurants): Slideshow--Twelve Food Items from Asian Restaurants in the Boston Area]





Swissbakers Opens in Cambridge's Kendall Square

A trio of Boston-area bakery-cafes has opened a fourth location, with this one being in a hot section of Cambridge.

Eater Boston is reporting that Swissbakers is now open in Kendall Square, with a Facebook post from the business calling the new outlet a "pop-up" and giving an address of One Broadway. The new shop, which is open from 7:00 AM to 4:00 PM on weekdays, offers baked goods, soups, salads, sandwiches, coffee, and more.

Other locations of Swissbakers can be found in Reading, Allston, and the Boston Public Market.

The website for the business is at http://ift.tt/1OkLiLV

Follow us on Twitter at @hiddenboston


[Related article from our sister site (Boston's Hidden Restaurants): Slideshow--Ten Items from Bakeries and Pastry Shops in the Boston Area and Beyond]





Shaking Crab Planning to Open in Former Troquet Space in Boston

A pair of Cajun seafood places is looking to expand again, and this time it would be taking over the space where a high-end Boston restaurant had been before moving to a new spot.

According to a licensing board hearing page within the City of Boston website, Shaking Crab is looking to open in the former Troquet space on Boylston Street by Boston Common, with a hearing on the proposed license transfer taking place May 3. If approved, the new eatery would join others in Newton and Quincy, both of which offer such items as fried oysters, crab legs, mussels, shrimp, and lobster.

Troquet recently moved to a new (and larger) space on South Street in the Leather District, taking over the spot where Bel Ari had been.

The address for the proposed Shaking Crab in Boston is 140 Boylston Street, Boston, MA, 02116. The website for the original location in Newton can be found at http://ift.tt/2gv9l3J

[Earlier Article]
Troquet in Boston to Take Over Bel Ari Space

Follow us on Twitter at @hiddenboston


[Related article from our sister site (Boston's Hidden Restaurants): Slideshow--Twelve Seafood Dishes from Boston-Area and New England Restaurants]





Pastalina's Restaurant in Medford Is Moving to a New Location

A longtime favorite in Medford that has been in business for more than 20 years is heading for a new home.

A check on the place this week showed that Pastalina's Restaurant on Salem Street was gutted and the space appeared to be under construction, with an earlier Facebook post from this winter indicating that the dining spot has left its space and is moving. More recent notes on its page show that the new space will be bigger--though it is still not known where it is moving to--and that there were "building obstacles" last month causing delays in its reopening.

Pastalina's is an Italian restaurant and caterer that our sister site (Boston's Hidden Restaurants) has featured as an under-the-radar spot to check out. The review can be found at the link below:

http://ift.tt/2pppPy0

The old address for Pastalina's Restaurant was 454 Salem Street, Medford, MA, 02155.

Follow us on Twitter at @hiddenboston


[Related article from our sister site (Boston's Hidden Restaurants): Slideshow--Twelve Pasta Dishes from Restaurants in the Boston Area and Beyond]





Weihnachtsstollen from Germany | Dresden Christmas Loaf

Stollen is a traditional German fruit bread, usually eaten during the Christmas season, when it is called as Weihnachtsstollen (after “Weihnachten”, the German word for Christmas) or Christstollen (after Christ)- Wiki. When I picked up this dish, it didn’t strike me the incident I had with this Stollen many years ago!

The main identifying factor about a stollen is the sugar coating or icing sugar that covers a stollen and the dry fruits and nuts that are used in it. As it seems to be off late, I didn’t read this part ahead, where it is said that we should pour melted butter and sugar as soon as the bread is out of the oven. The recipe I referred made it a point to mention one should wait for the bread to cool down. Against my better judgment, I did that and I see that butter and sugar are only coating my bread.

My original plan was to bake this during the weekend, which I missed and hence made it on a weekday. I planned to rest it in the fridge and bake it in the night. I was so sure I would be able to click and post on time. However, things always happen at its will. While kneading the dough, since I was making only half the recipe, I seem to have ended up adding more butter than required and less yeast than it requires. This always seems to be happening off late. The dough was quite thick.

Weihnachtsstollen from GermanyWeihnachtsstollen

My final baked stollen was quite heavy and thick. Since I have never tasted it, I don’t know how it must taste. The incident I mentioned earlier, is with my Christmas shopping I did once. While we don’t’ keep a tree at home, for many years now, parents and hubby dear always keep asking for a Christmas cake. So it’s become a tradition for me to bake a Fruitcake for them during that season. Since it also coincides with Bakeathon, I have more the need to bake a cake.

So some years back, when I was shopping during this time, I saw all plum cakes and fruit cakes being sold and I saw this stollen as well. It was weighed only 100 gms and was quite pricey for it. Amma said it wasn’t tasty at all and it was too expensive. I remember how it was all icing sugar on top. Somehow that Stollen remained in memory for a long time. Until I read this properly again, that memory didn’t click.

Well even though the bread turned out dense, I enjoyed it so much and Hubby dear said he loved it. So I am happy that whatever I baked was liked. I must try again with a different measurement for sure. Until then you can check out this.

Dresden Christmas Loaf

Today is W for Weihnachtsstollen from Germany

In the ABC Bake around the World series:

A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf  from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
P for Peanut Cookies from China
Q for Qurabiya from Iran
R for Russian Rose Bread from Russia
S for Sekerpare from Turkey
T for Tahini and Almond Cookies from Israeli
U for Umm Ali from the Middle East
V for Vasilopita from Greece

Step by Step Pictures for making Weihnachtsstollen 

Weihnachtsstollen from Germany | Dresden Christmas Loaf

For the Dough:
2 cups All Purpose Flour + 2 tbsp + 2 tsp
1/2 + 1/4 cup Milk
42 gms Instant yeast 4.45 tbsp
1/2 cup Butter + 1 tbsp
1/4 cup Sugar
1/8 cup Honey
1/2 tsp Salt

For the Flavoring:
1/4 C Candied Lemon Peel
1/4 cup Almonds chopped
1 tsp Lemon Rind grated
3/4 cup Raisins

For Topping:
1/8 cup Butter melted
1/4 cup Sugar powdered

For the Dough:
In a wide bowl, combine all ingredients. Knead to form a soft, pliable yeast dough; allow to stand in bowl for ten minutes.

For the Flavoring

When the dough has risen, punch it down as a disc, add all the nuts and raisins and knead well into the dough.
Roll into an oval shape and place on a greased baking sheet. Allow resting for ten to fifteen minutes.
Then wrap the in an aluminum foil and refrigerate for a few hours or overnight.
Before baking, remove dough from refrigerator; remove foil.
Sprinkle flour around loaf to prevent the dough from spreading.
Place loaf in a pre-heated 200 C and bake for fifty to sixty minutes, or until loaf is pale gold in color. Remove from oven and allow to cool.

For Topping
Brush loaf with melted butter; dust with powdered sugar. Repeat with remaining butter and sugar. Slice and serve.

Note:
Weihnachtsstollen should have a thick, white layer.

Weihnachtsstollen from Germany | Dresden Christmas Loaf
Weihnachtsstollen or Dresden Christmas Loaf is a german fruit bread, baked with nuts and dry fruits. This bread is topped with butter and icing sugar.
Ingredients
For the Dough:
For the Flavoring:
For Topping:
Instructions
For the Dough:
  1. In a wide bowl, combine all ingredients. Knead to form a soft, pliable yeast dough; allow to stand in bowl for ten minutes.
For the Flavoring
  1. When the dough has risen, punch it down as a disc, add all the nuts and raisins and knead well into the dough.
  2. Roll into an oval shape and place on a greased baking sheet. Allow resting for ten to fifteen minutes.
  3. Then wrap the in an aluminum foil and refrigerate for a few hours or overnight.
  4. Before baking, remove dough from refrigerator; remove foil.
  5. Sprinkle flour around loaf to prevent the dough from spreading.
  6. Place loaf in a pre-heated 200 C and bake for fifty to sixty minutes, or until loaf is pale gold in color. Remove from oven and allow to cool.
For Topping
  1. Brush loaf with melted butter; dust with powdered sugar. Repeat with remaining butter and sugar. Slice and serve.
Recipe Notes

Weihnachtsstollen should have a thick, white layer.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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The post Weihnachtsstollen from Germany | Dresden Christmas Loaf appeared first on Spice your Life!.

Wednesday, 26 April 2017

Love at First Bite: Kumori's Apple Cheese Tarts

Kumori and I didn’t have a smooth relationship. I still recall my first visit which was love at first bite. Those Hanjuku cheese cakes were delectable and definitely worth lining up for. My second visit was great too with the delectable (but messy) krones. But my third visit where I had the raved cheese tarts was not as great as my first and second Kumori visits. Its improved version and its scrumptious matcha variant won me over though and I was crazy about Kumori again. And just when I thought I’m already a fan of Kumori, something just made me even more head over heels in love with it.
 
Hello, Kumori.

I got a sweet message from Kumori asking if they could send me some of their newest (and limited edition) apple cheese tarts in celebration of the opening of its Robinsons Place Manila branch. Of course I said yes and I counted the days till I got my delectable package.
And one Thursday morning, I got a call from the lobby saying that I have a package. I didn’t even bother to ask what it was. I just asked for it to be sent up; and I was right. It was the Kumori package!
I brought out my props and took out some of the cheese tarts. I quickly took a few snapshots and eventually was not able to resist and ended taking a bite.
Having a taste of the mouthwatering apple cheese tart was plain torture. I wanted more than a bite but I had to take more photos.
After a few more takes here and there, I was finally able to indulge in a few more apple cheese tarts and it was pure bliss.
I fell in love with the delightful combination of cinnamon and crunchy apple bits enveloped in the superb tart. I loved the crumbly texture of the tart and complemented the filling. It also went beautifully well with tea.
Though most prefer their apple tarts fresh from the oven, I didn’t mind eating mine chilled. In fact, I liked it better cold than hot.
I wish they could keep this product a lot longer or as part of Kumori’s regular line up. Well, maybe several pleases and a petition will convince them? Who knows? :)

Kumori apple cheese tarts are available at the Ground Floor of Robinsons Place Manila, Ermita, Manila. 

Kumori Menu, Reviews, Photos, Location and Info - Zomato

Victoria Sponge Cake


 The Victoria Sponge is one of my absolute favourite of all the cakes.  There is nothing fancy about it.  It is just a plain simple sponge, which when mixed and baked properly, results in a fine cake that everyone loves.  If I had to choose between this and a chocolate cake, I would choose this every time.  I know  . . .  I'm not normal, lol.


 Two buttery layers put together with jam and vanilla buttercream, and then dusted on top with confectioners or caster sugar, this is the quintessential "Tea Party Cake."


It's popularity was achieved during the reign of Queen Victoria, which is probably why it is called a Victoria Sponge Cake! The ingredients in a traditional Victoria Sponge, sometimes called a Victoria Sandwich cake, are eggs, flour, sugar, and butter, and should be of equal weight; the eggs are weighed in their shell.


Truth be told however, it began as a "Nursery" cake during the reign of Queen Victoria when it was believed that children would perhaps choke on the dried fruit of a traditional fruit cake which would have been served for tea.  An inventive baker came up with the Victoria Sponge for a children's teatime treat, and eventually the cake made its way to the adult tea table and the rest is history.


 
*Victoria Sponge Cake*
 Makes one 7 inch cake

Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! 
170g butter (12 TBS)
170g caster sugar (1 cup)
1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top

Butter and base line two 7 inch sandwich tins.  Set aside.  Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, sugar and vanilla together until light in colour and fluffy.  Gradually beat in the eggs, a little at a time, beating well after each addition.  If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.  Divide the batter evenly between the two cake tins, leveling off the surface.  Make a slight dip in the centre of each.


 Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.  Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using).  Place the other cake on top, pressing down lightly.  Dust with icing or caster sugar and serve.

Alternately you can bake the batter in a mini cake tin.  I have a tin that allows you to make six individual cakes.  Just butter, line the bottoms and bake for 15 to 20 minutes.  Split and fill the finished cakes as above. 

HANDY TIP ALERT!


 For an easy way to cut small cakes, or large cakes for that matter, perfectly in half horizontally . . . cut yourself a nice long piece of dental floss (preferably not flavoured) that fits around the cake with enough over hang to grip decently.  Place it around the centre of the cake, crossing the floss ends over each other  in front.



Gently pull the ends of the floss and it will slide through the cake, giving you perfectly cut layers.
Easy peasy lemon squeezy.


Bon Appetit!

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