S'more in a jar

Created by Brian Moore of The Mason Jar Tavern 

Featured in The Cary Magazine

Ganache:

1 3/4 c semisweet chocolate chip

1 1/2 c heavy cream

Crust:

2 c graham cracker crumbs

6 tbsp butter

Marshmallow fluff:

3 egg whites, at room temperature

1/2 tsp salt

1 1/2 c light corn syrup

2 lbs powdered sugar, sifted

2 tsp vanilla

Preheat oven at 350 degrees Fahrenheit.

Put chocolate into a heatproof mixing bowl. Bring the cream to a boil, and pour over the chocolate. Mix until smooth. Set ganache aside to cool to room temperature.

Melt the butter. Mix into the graham cracker crumbs until they are evenly coated. Set crust aside.

Put egg whites, salt and corn syrup into bowl of mixer with a whisk attachment. Mix for 6 minutes on high speed, until thick or when the volume has doubled. Reduce the mixer speed to low; slowly add powdered sugar. Add vanilla. Mix until smooth.

In several 8 oz wide-mouthed mason jars, add 1/2 c. crust mixture and pat down until even. Add 1/4 c. ganache; spread smooth with spoon. Top with 1/4 c. marshmallow fluff. Bake for 5 minutes or until marshmallow is browned.

Egg Drop Soup

This was something my paternal grandmother showed me when I was staying with them. I haven’t perfected it yet. Feel free to add suggestions. I tried different ways to cook this but it ends up either being salty or bland.

 

copyright of cannundrum.blogspot.ca

Ingredients:

• 6 - 12 quail eggs, boiled
• 1 large egg
• 1/4 of the Knorr chicken cube or desirable meat stock
• 14.05 oz chicken broth
• 1/4 tbsp rice vinegar
• 1/4 tsp soy sauce
• 1/2 tbsp cornstarch
• green onions, finely chopped for garnish

 

 

 

 

 

 

 

Directions:

In a small pot, add water, 1 tbsp distilled vinegar, a dash of salt and 1 drop of olive oil. Place the pot over medium-high to high heat and bring the water to a boil. Carefully place the quail eggs into the pot, turn the heat down to medium, and continue to cook for 30 secs. Remove pot from heat and leave to cool for another 30 secs. Peel the eggs from its shell, and set aside in a bowl.

Place another pot at medium heat, and add chicken broth, chicken cube, and soy sauce. Stir well.

In a small bowl, break egg and mix with salt and pepper. When broth is steaming, add rice vinegar. Turn up heat to medium high.

Slowly pour egg into broth while stirring. Add quail eggs. Remove soup from heat and ready to serve.

Palabok

I found this recipe on line done by Vanjo Merano. I had to edit it.

copyright of angsarap.net

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 6

Ingredients

• 1 pack (1 lb) Bihon (Rice vermicelli) noodles
• 2 tbsp cooking oil
• ½ lb ground pork
• 1 packet Mama Sita’s™ Pancit Palabok sauce mixture
• 1/2 tsp fish sauce
• dash ground black pepper
• 1 cup boiled pork, thinly sliced and cut into small pieces
• 2 pieces fried firm tofu, cubed (optional)
• ½ cup tinapa (smoked fish) flakes (optional)
• ½ cup chicharon (crispy pork skin); pounded
• 2 hard boiled eggs; sliced
• ½ cup cooked shrimps (boiled or steamed)
• ¼ cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 6 to 8 pieces calamansi

Sauce ingredients:

• 2 tbsp cooking oil
• ½ lb ground pork
• 1 tbsp Annatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• ½ tsp ground black pepper

Instructions:

Soak the rice noodles in water for about 15 minutes. Drain into cooking strainer and set aside.

In a saucepan, cook the sauce mixture and pour in the cooking oil. Add ground pork and cook for about 5 to 7 minutes. Bring to a boil.

Add the fish sauce and ground black pepper. Simmer until sauce becomes thick. Set aside.

In a pot, place the soaked noodles and submerge the strainer into the boiling water for about a minute; make sure that the noodles are still firm. Drain and set aside in a serving plate.

Pour the sauce mixture on top of the noodles. Garnish toppings over the sauce.

Serve with a slice of lemon or calamansi. Share and enjoy!