Filed under Baked Goods + Desserts + Drinks · Print This Post
After my first successful try at making gelée, I decided to try this Martha Stewart Living recipe. I served it as dessert when family friends from Manila visited New York City. It didn’t match the jerk chicken main course but that’s why I think they were tickled to be eating it to end their night.
Ingredients:
1/2 cup apple juice
1 packet unflavored gelatin
1 cup full-bodied red wine, like Zinfandel
1/4 cup sugar
1 pint blackberries
1. Prepare an ice-water bath. Set aside.
2. Add 1/2 cup water and apple juice in a bowl. Sprinkle with gelatin. Let soften for about 5 minutes.
3. Combine wine and sugar in a saucepan. Bring to a boil over high heat while stirring to dissolve sugar. Add blackberries, leaving some for garnish, and simmer in reduced heat. Crush blackberries as you stir.
4. Remove saucepan from heat. Slowly stir in hot wine mixture with the gelatin mixture. Transfer bowl to ice-water bath and stir gently to cool.
5. Pour mixture into a plastic bowl to mold. Chill until firm and ready to use.
6. When ready, unmold gelée and top with a blackberry and a mint leaf.
Related post/s:
Jerk Chicken
Filed under Chinese, East Village, Japanese, Korean · Print This Post
163 1st Avenue between 10th and 11th Streets
212/475-7899
about $80 for two, with two drinks, with tip
♥ ♥
Updated, 2007: Momofuku has moved two stores down to make room for the third restaurant in their family, Momofuku Ko
Momofuku, which means “lucky peach,” is a nicely-designed noodlebar with mostly Japanese and Korean-influenced dishes plus a touch of Chinese. It reminded me of London’s Wagamama, which means “naughty child” in Nihongo, famous for their inexpensive and quick fast food as for their interior’s design.
We shared a plate of baby bok choy, flash-fried in hot oil, garlic and chilis–a good start to whet the appetite. Since it was almost a hundred degrees out, I picked the Momofuku somen with chilled noodles and dipping broth. My bowl came with mushrooms and very yummy shredded Berkshire pork which reminded me of leftover Filipino lechon, or roast pork. It’s a huge serving and more than enough for my hungry self. My companion opted for the pork neck ramen with neck meat and poached egg. It was also delicious. Both were served with scallions and menma, or bamboo shoots.
Even if it looks like a ramenya, a place that sells ramen in Japan, any new visitor would be glad to know that it just isn’t that. Dishes change seasonally, just like David Chang, owner and chef, learned at Craft. The noodles are not soggy and they have the right firmness and tenderness. There are buns, kimchi chigae, or fermented vegetables in soybean paste soup, and Sichuan-spiced crawfish in the menu.
I normally cook the baby bok choy at home when they are in season, so I thought the $8 price was pretty steep. Our tall Hefeweizens were also $10 apiece. In fact, everything is priced twice as much as its counterparts along St. Marks. Alas, this is New York City and this is the lower east side.
