It’s the most polarizing holiday of the year! Yay! The Bowl household is pretty neutral on the V-Day. We don’t mind it. But we’re also a tad lazy. So what happens is I end up making goofy foods into heart shapes (what do you mean Spam’s not romantic? And, um, no, I’m pretty sure bindaetteok were meant to be made into hearts), then we just pig out and watch movies in our sweatpants.
Happy Day Before Valentine’s Day! Or, as I have now learned, Galentine’s Day. Before I get to anything else, I have to first say a big thank you to Courtney of Neighborfood, queen of the killer pie crust, for inviting me to participate in a virtual “Galentine’s Day” celebration with these very talented bloggers. Definitely take a peek at the fantastic recipes these lovely ladies have put together!
Galentine’s Day Drinks
Blood Orange Bourbon Fizz with Fried Sage from Lauren of Climbing Grier Mountain
Chocolate Dipped Strawberry Martini from Shanna of Pineapple and Coconut
Ladies’ Night Rum Punch from Lindsay of The Live In Kitchen
Galentine’s Day Brunch
Sweet Potato Cornmeal Waffles with Bourbon Cream and Pecan Butter from Susan of Girl in the Little Red Kitchen
Chocolate Dipped Donuts from Angie of Big Bear’s Wife
Lemon and Ginger Scones from Lauren of Healthy. Delicious.
Beet, Blood Orange, and Chèvre Salad from Lori of Foxes Love Lemons
Galentine’s Day Desserts
Piña Colada Cupcakes from Courtney of Neighborfood
Strawberry Chocolate Dessert Bars from Marly of Namely Marly
Banana Peanut Butter Cupcakes with Peanut Butter Chocolate Frosting from Nancy of Gotta Get Baked
One Layer Fudge Cake from Liz of That Skinny Chick Can Bake
Dark Chocolate Pistachio Ice Cream with Candied Bacon Bits from Steph of Girl Versus Dough
Fruity Dessert Pizza from Morgan of Peaches Please
Secret-Ingredient Chocolate Pecan Bites (Gluten Free!) from Karen of The Food Charlatan
DIY Cheesecake Parfait Bar from Heather of Heather’s Dish
And now, these angel food cakes. As far as Valentine’s Day posts go, I feel like there are a lot of love lessons I could extrapolate from this angel food cake adventure. This very “rustic” (your daily dose of euphemism) mini angel food layer cake. Like … something about not judging books by their covers. And decrepit layer cakes by the sharp angle of their list. Or loving the imperfections. Even when a cake looks so ridiculously sad and lopsided that it makes you want to simultaneously laugh and kill things. Or love is perseverance. And not throwing cake against the wall and watching it smash with vicious satisfaction.
Normally, I’m all about the Super Bowl finger foods. Carbs wrapped in cheese wrapped in carbs, usually mini, often involving some combination of “Panko-crusted” and “stuffed” and “pizza”? It is my thing. (Football, not so much.) But, either because Bowl #2 and I both had somewhat hectic weeks, or just because January has felt very long and very January, I just felt like a gentler, quieter dessert was in order. One that you can stuff yourself full of and just feel comforted, instead of immobilized. And maybe that you ate two days’ worth of calories in 30 minutes… instead of four. So I made these red bean mochi balls. (I know, even though I just made these. Does that mean it’s topical? Sorry for being a one-note these days — I promise I’m moving on to non-mochi edibles and potables after this.)
Happy Lunar New Year, friends! It’s been kind of a long week, so I won’t write too much today. Instead, I’ll just leave you with this super easy-peasy recipe for the quintessential LNY dessert — cute little teeny mochi, up on Food52 today. I was absolutely thrilled with how these came out. The only variations on mochi I’d made in the past were nian gao, which is a bit cakier, since it’s baked uncovered, and butter mochi, which is quite a bit oilier, because … butter. These are made tightly covered with foil, and they came out of the oven dreamily soft but still chewy, substantial but still light, with just the right amount of sweetness. And cutting them up and powdering them made me feel like an old-timey red-and-white-stripes confectioner.
You can do so much more with this blank canvas recipe, too. I made another batch using one teaspoon of matcha powder (whisked into the dry ingredients) and 1/4 teaspoon of almond extract (added to the wet), and was obsessed with them. (Not shown, because our carbon monoxide alarm went off just as they went into the oven … a story for another day… and they came out looking kind of special.) I’m also kind of dying to try it with rosewater? (Turkish delight, but MOCHI.) So many possibilities.
TGIF and happy Year of the Horse!