Recipe from Martin
Yan's China book
For the dough :
2 1/4 cups
3/4 cup cold water ,
plus more as needed
* To make the dough
, sift flour into a
large mixing bowl ;
add the water and
stir with a wooden
spoon until soft
dough forms . Add a
few more teaspoon
of water if it seems
too stiff .
* Turn the dough out
onto a lightly floured
surface and knead
until it is smooth ,
about 5 minutes ;
cover with plastic
wrap and set aside
to rest for 15
Take a pastry brush , lightly oil a smooth surface with some of the vegetable oil .
Roll a cylinder out to a 3-by-10-inch strip of dough .
( You don't have to measure just like this you can just roll it in any desired thickness and width )
Spread 1 heaping tablespoon of the filling across the entire surface of the dough ;
starting from one end , fold the strip of dough diagonally , as you would fold the flag ,
up and over the filling until you have a compact triangle of dough.
Pinch the seam shut and shape into a 1 12/-inch round disk .
repeat with the remaining dough and filling .
Heat a large, nonstick skillet over medium heat ; add the half cup of oil and heat until hot .
Put about half of the cakes into the hot oil ; they should not touch and fry until golden brown and
crisp , flip and continue to cook the second side .
Repeat the process with the remaining cakes ; adding more oil if necessary .
Spring Onion and Garlic Pancakes
2 cups chopped, peeled mango
1 cup finely chopped red or green bell
2/3 cup finely chopped onion
1/2 cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar or lemon juice
1 teaspoon grated gingerroot
1/4 teaspoon crushed red pepper
1 clove garlic, minced
1 container (12 oz.) whipped cream cheese
1. In medium saucepan
combine mango, bell pepper,
onion, water, brown sugar,
vinegar, gingerroot, crushed
red pepper and garlic. Bring
to boiling; reduce heat.
( Simmer, uncovered, about
15 minutes or until most of
the liquid evaporates, stirring
frequently. Cool for 20
minutes. Cover and
refrigerate until serving time.)
2. Spread cream cheese on
KEEBLER TOWN HOUSE
crackers. Top with mango
|10 Keebler® Club® Original
4 ounces smoked salmon,
2 tablespoons sour cream
2 tablespoons finely chopped
Coarsely ground black
1. Top crackers with salmon,
sour cream and onion.
Lightly sprinkle with pepper
Debbie Goard is a cake designer who runs “Debbie Does Cakes”, a single-woman cake company based in the San Francisco Bay Area.
Debbie has been crafting incredibly realistic looking cakes over the last two decades. Debbie enjoyed her work but didn’t initially believe
that cake design was her calling, viewing it as a job versus a career. But after countless instances where her cakes were mistaken for real
objects – most notably a life-sized chihuahua cake that compelled restaurant patrons to exclaim “Why is there a dog on a table?!” – she
began to realize that maybe she had been denying her fate.
Debbie says: "The best part of my job is being challenged by unusual requests. This year I had a gallery show of cakes based on scenes from
Horror movies including the rat on a platter from Whatever Happened to Baby Jane......and food from the kitchen in Poltergeist, the most
outrageous of which was maggot-covered chicken."
Blueberry Cheesecake Ice Cream
Smoked Salmon Supreme
Perfect Berry Shortcakes
Brownie Shortcake Dessert
For the filling
1/2 cup plus 2 T lard or vegetable shortening
1 head of roasted garlic or 2 T of minced garlic ,
sautéed in a little bit oil
3 green onions , green parts only , thinly sliced
2 tsp sesame oil
1 1/2 tsp salt
1/2 cup plus 1 T vegetable oil
Mash lard and garlic together in a medium bowl ; add
green onion , sesame oil and salt ans stir until well
“On February 4, 2012, a group
of girls went on a brewery
tour. Pints later,
Bitch Beer was born.”......
1. In medium bowl combine
chicken, apple and grapes. In
small bowl whisk together
mayonnaise, orange juice, curry
powder and horseradish.
2. Toss mayonnaise mixture with
chicken mixture. Serve with
KEEBLER TOWN HOUSE Original
1 cup chopped, cooked chicken breast
1/4 cup finely chopped green apple
1/4 cup small seedless red grapes, halved
1/4 cup mayonnaise
2 teaspoons orange juice
1/2 teaspoon curry powder
1/2 teaspoon prepared horseradish
Crunchy Curry Chicken