Coconut Rice

Coconut Rice
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Coconut Rice
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse rice with cool water and drain thoroughly.
  2. In a medium sauce pot combine coconut milk, water, sugar and salt. Bring to a simmer and stir in rice. Cover and reduce heat to low and cook for 22-25 minutes. Allow to rest for 5 minutes and fluff with a fork prior to serving.

Pickled Corn


Pickled Corn
Print Recipe
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Pickled Corn
Print Recipe
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Instructions
  1. In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
  2. In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
Recipe Notes

Will keep up to 4 days once opened and up to one month if unopened.  This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.

Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Ingredients
Wasabi Slaw
Chicken Cutlets
Servings: sliders
Instructions
Wasabi Slaw
  1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
  2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
Chicken Cutlets
  1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
  2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
  3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
  4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
  5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
  6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

Ginger Pear Sorbet

Ginger Pear Sorbet
Print Recipe
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Ginger Pear Sorbet
Print Recipe
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Servings Prep Time
4 people 20-25 minutes
Passive Time
7+ hours
Instructions
  1. Line a shallow dish or pie plate with plastic wrap. Strain the juice off the pears and to the juice add sugar, ginger, lime zest and lime juice. Stir until sugar is dissolved. Spread pear pieces in a single layer in pie plate. Pour juice over pears and freeze for at least 6 hours.
  2. Flip over pie plate onto a cutting board to remove pears and remove plastic wrap. Cut into large chunks and place in a food processor. Puree until smooth. Add chopped mint and pulse until combined. Spread pureed pears into a clean container and freeze for at least an hour. Scoop into dishes and garnish with additional mint leaves if desired. Serve immediately.
Recipe Notes

Puree can be made and frozen covered for up to two days in advance.

Raspberry Swirl Cake


Raspberry Swirl Cake
Print Recipe
Servings Prep Time
12-16 people 20 minutes
Cook Time Passive Time
50-60 minutes 3 hours
Servings Prep Time
12-16 people 20 minutes
Cook Time Passive Time
50-60 minutes 3 hours
Raspberry Swirl Cake
Print Recipe
Servings Prep Time
12-16 people 20 minutes
Cook Time Passive Time
50-60 minutes 3 hours
Servings Prep Time
12-16 people 20 minutes
Cook Time Passive Time
50-60 minutes 3 hours
Ingredients
Raspberry Sauce
Cake
Mascarpone Whipped Cream
Servings: people
Instructions
Raspberry Sauce
  1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
Cake
  1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
  2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
  3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
  4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
Mascarpone Whipped Cream
  1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
Recipe Notes

Be sure to use a 9" x 2" or 9" x 3" pan.