Tempura Asparagus with Soy Dipping Sauce


Tempura Asparagus with Soy Dipping
Print Recipe
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Tempura Asparagus with Soy Dipping
    Print Recipe
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Ingredients
      Soy Dipping Sauce
      Asparagus
      Servings: people
      Instructions
      Soy Dipping Sauce
      1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
      Asparagus
      1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
      2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
      3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
      4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
      5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

      Asian Kohlrabi Slaw


      Asian Kohlrabi Slaw
      Print Recipe
        Servings Prep Time
        6-8 people 30 minutes
        Servings Prep Time
        6-8 people 30 minutes
        Asian Kohlrabi Slaw
        Print Recipe
          Servings Prep Time
          6-8 people 30 minutes
          Servings Prep Time
          6-8 people 30 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
          2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
          Recipe Notes

          To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

          Makes approximately 6 cups of salad.

          Squash Spice Cake

          Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
          Squash Spice Cake
          Print Recipe
          Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
            Servings
            24 Pieces
            Cook Time
            45 minutes
            Servings
            24 Pieces
            Cook Time
            45 minutes
            Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
            Squash Spice Cake
            Print Recipe
            Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
              Servings
              24 Pieces
              Cook Time
              45 minutes
              Servings
              24 Pieces
              Cook Time
              45 minutes
              Ingredients
              Servings: Pieces
              Instructions
              Squash Spice Cake
              1. Preheat oven to 350℉. Grease a 9"x13" pan and line with parchment covering bottom and two sides.
              2. Whisk together flour, cinnamon, baking powder, ground ginger, allspice, and salt, set aside. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Add orange juice, fresh ginger, and vanilla. Add half the flour mixture, alternating with half the sour cream until combined. Stir in grated squash and 1 cup toasted hazelnuts. Spread evenly into prepared pan and bake in preheated oven for approximately 45 minutes or when a toothpick comes out clean. Allow to cool completely in the pan on a wire rack.
              Cream Cheese Icing
              1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 1/2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
              Recipe Notes

              Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. Uses just less than half a butternut squash.