Quince & Cranberry Compote

Cranberry and quince compote

2 cups water
Juice of two tangerines
1 cup sugar
Pinch of salt
3-inch piece cinnamon stick
Rind of one tangerine
1 pound quince, peeled, cored and cut into little pieces
One 12-ounce bag cranberries
2 tablespoon St George Spiced Pear liqueur

In a medium saucepan, combine the water, tangerine juice, peel, 1/2 cup sugar and cinnamon stick and bring to a boil. Add the quince and cover with a piece of parchment paper and cook over low heat, until soft, about an hour. Add the cranberries and the rest of the sugar to the pan and bring to a simmer cooking until the compote is thick, about 20 – 30 minutes. Skim any foam that rises to the top (removing the foam helps to achieve the jewel-like color). Discard the cinnamon stick and peel. Let cool and stir in the spiced pear liqueur.

Makes 4 cups

Mexican Chocolate Cake

Mexican Chocolate Cake

2 tablespoons butter, for two 9” round pans
1 1/2 cups cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 teaspoon Balsamic vinegar
1 1/2 cups warm water

Preheat oven to 350 degrees.

Butter the cake pans and line bottoms with parchment, butter again and dust with cocoa.

Sift the following ingredients into the bowl of a stand mixer fitted with the paddle attachment: cocoa, flour, sugar, baking soda, baking powder, cinnamon and salt. In another bowl combine eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, vanilla and almond extracts and vinegar. With the mixer on low slowly pour into dry ingredients until smooth, about 3 minutes.

Divide batter into the pans. Bake until toothpick inserted in center comes out clean about 45 minutes.

Let the cakes cool completely before removing from the pans and frosting.

Mexican Chocolate Frosting
2 1/2 cups powdered sugar
1/4 cup cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
8 ounces bittersweet chocolate, melted
3/4 cup sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon brandy

Beat the butter and cream cheese in a stand mixer with a paddle on medium speed until smooth. Sift together the cocoa powder, sugar and salt and add to the mixer. On slow speed add the extracts, brandy and chocolate slowly. Finally add the sour cream and mix until combined.

Pistachio Shortbread with Orange Blossom Glaze

Pistachio Shortbread with Orange Blossom Glaze

2 sticks unsalted butter, soft

3/4 cup confectioners’ sugar

3/4 teaspoon fine salt

2 1/3 cups all-purpose flour

1 cup chopped pistachios

Using the paddle attachment on a stand mixer combine the butter, sugar and salt mixing until smooth. Add flour and mix until dough forms. Mix in chopped pistachios. Shape the shortbread dough into logs and wrap tightly in plastic. Place in freezer until firm.

Preheat oven to 350*

Cut dough into 1/4-inch slices and place on parchment-lined baking sheets. Bake about 12 minutes until cookies are just done. Slide the parchment paper onto wire racks and cool.

 

Orange Blossom Glaze

1 ½ cups confectioners’ sugar

Zest of one orange

Juice of 1 ½  oranges

½ teaspoon orange blossom water

1 teaspoon orange liqueur

Combine all ingredients in a medium bowl and whisk until smooth. Dip half the cookie in the glaze and place on wire racks and let set.

Jane Kim Eats Out

Jane Kim Eats Out

I’m happy to say that I’ve endorsed Jane Kim for State Senate. She’s currently working on a project to save the fifty year old STUD from closing along with being one of the cities most progressive voices fighting for our homeless.

Wednesday September 28th I’m hosting an event at the Starlight Room which reflects my voting guide for the November ballot. Almost everyone I’ve endorsed will be in attendance and there are no scheduled speeches or fundraising planned. It is just a chance for people to meet and talk to the candidates I feel will shape the future of San Francisco politics.

To learn more about the event read the article over at the Bay Area Reporter.

Jane and I applying lipstick at Floor 21, Starlight Room / Image Gooch

Jane Kim is a current San Francisco Supervisor and candidate for State Senate, District 11. Jane is a proven progressive leader who has fought to expand access to affordable housing, protect renters, close the income gap and improve public schools.

Jane answers my foodie questionnaire here:

What is your favorite dessert?
Chocolate Chip Cookies with a lot of butter.  Butter is big for me.  I am not really big into sugar or most sweets, but I like a lot of buttery things like croissants.

What restaurant would you call your home?
There are actually like 3 restaurants I spend my time at: Turtle Tower – I LOVE LOVE LOVE their Phô, Tin Vietnamese because it is a couple blocks from my house and their food is delicious and Happy Shabu Shabu – I love hot pot and ponzu sauce!

What was your favorite breakfast cereal as a kid?
I never ate cereal as a kid; although my family got into cereal after I left the house.  I remember coming home and my mom was eating cereal with kim chi because she always had to have kim chi with everything, and the milk turned orange and she still drank it.  That was too much even for me!

What is your favorite food to pig-out on after the club?
There are always two places that I want go eat at after the club – Korean food because the restaurants usually stay open until 2AM. And, I used to also really love Sparky’s on Church Street when I lived nearby. I’d always get the tomato, cheese and fried egg sandwich with a strawberry milkshake.

Rosemary Cashew Caramel Bars

I used to make a variation of these bars when I lived in New York – we called them Gramamore’s. I’ve updated them a bit and they are just as delicious as ever.

Rosemary Cashew Caramel Bars

Shortbread
1 stick butter plus 3 tablespoons, softened
¼ cup granulated sugar
Pinch of salt
1 teaspoon freshly chopped rosemary
Zest from one lemon
1 ¼ cups all-purpose flour

Rosemary caramel & cashew topping
1 1/2 cups sugar
1 cup heavy cream
6 tablespoons unsalted butter

1 teaspoon vanilla

1/2 teaspoon salt

1 teaspoon chopped fresh rosemary
2 cups salted roasted cashews
Flaky sea salt

Preheat the oven to 350*. Line a 9-inch square baking pan with parchment paper.

In a food processor combine the butter, sugar, salt, lemon zest, rosemary and flour until crumbly. Press the mixture evenly into a the pan. Bake until golden brown about 25 minutes. Let cool for 15 minutes.

Place sugar in a saucepan over medium high heat. Start stirring when you see the sugar begin to melt and it starts to turn light brown. Once it is a golden caramel color pour in the heavy cream, being careful of it splattering. Stir constantly until it is smooth about 5 minutes. Lower the heat and stir in the butter, vanilla, and pinch of salt. Take mixture off heat and stir in cashews. Pour cashew mixture on top of the shortbread and bake for 15 minutes.

Sprinkle flaky sea salt on top of finished bars.

Let cool for a few hours to completely set. Refrigerate for an hour and then cut into squares.

Harissa Shrimp with Chermoula & Preserved Lemon

Harissa Shrimp with Chermoula & Preserved Lemon

1 pound shrimp (about 20)
Skewers

For the harissa
1/4 cup cumin seeds
1/4 cup coriander seeds
4 small dried chile peppers
2 garlic cloves, peeled and finely chopped
Salt
2 to 3 tablespoons olive oil

In a heavy, dry skillet over medium heat, stir seeds until fragrant and a shade or two darker, 3 to 5 minutes.

Pound seeds in a mortar to a rough powder. Add chile peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.

For the chermoula
1 bunch mint leaves
1 bunch fresh cilantro
1 small clove garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon honey
½ teaspoon smoked paprika
1 jalapeño, seeded, deveined and minced
3 tablespoons olive oil
1 tablespoon red-wine vinegar
2 lemons juiced
3/4 teaspoon coarse salt
1 preserved lemon, rind only

Place all ingredients in the jar of a blender along with 1/3 cup water. Blend until smooth.

Marinate shrimp in the harissa for up to 5 hours in advance.

Heat grill pan to medium high. Brush grates with oil. Place 2 shrimp onto each skewer. Grill shrimp for about  three minutes on each side until opaque. Serve with the chermoula dipping sauce.

Image / Aubrie Pick for San Francisco Magazine

Dan Fettig Eats Out

I’m sure you’ve asked yourself a dozen times what’s the best way to make friends with a hot-tattooed ginger guy. Well, I can only tell you how to do it from experience. First, help them get an apartment in San Francisco when they decide to leave The Big Apple – then invite them over to your place for a Naked Cocktail Party. That’s just what I did after Dan Fettig reached out to me on Facebook looking for housing. He has over 24K followers on Instagram and by the looks of the pics on his profile you would think he was born wearing only a jockstrap and a pair of heels. I recently got him tuxedoed up when I  invited him out on a fancy date.  We did some shopping together with Jackson at Sui Generis Consignment – let’s just say I carried my ‘Sugar Mama’ purse. He cleaned up real nice, was the perfect date and won me over with his smile and giggle –  both which could break your heart – so be warned gays.

Image by Darren Ankenbauer

Dan answers my foodie questionnaire here:

What is your favorite dessert?

Pie with rocky road ice cream – DUH!!!

What restaurant would you call home?

There was this place in Chelsea that was my go-to, no matter how terrible the dates were the food was always amazing – Pepe Giallo on 10th Avenue.

What is the strangest or most inspiring thing you’ve ever eaten?

Eating shark was definitely a different one.

What was your favorite breakfast cereal as a kid?

Oreo O’s – DUH!!!

What is your favorite food to pig-out on after the club?

This is gonna sound gross – but I usually have pickles and drink the juice! It’s good to get that sodium back and I’m usually alone – so the smell isn’t an issue.

Tuxedo shopping with Dan and Jackson.

Dan and I at Powerblouse at Powerhouse. Image by Shot In The City

Chunky Bittersweet Chocolate Cookies

 

Warning: These cookies have more chocolate and nuts then they do dough!

Chunky Bittersweet Chocolate Pecan Cookies

1-pound bittersweet chocolate, cut into small chunks

2 cup pecans, roasted lightly and chopped coarsely

2 sticks butter, softened

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2/3 cup granulated sugar

1-teaspoon salt

2-cups all-purpose flour

Maldon’s Sea Salt

 

This dough is similar to a shortbread cookie.

Pre-heat oven to 325 degrees. Position rack in the middle of the oven.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt, then add them to butter / flour mixture. Add the pecans and chocolate and mix on low speed until the dough sort of comes together.

Chill the dough in a refrigerator for at least an hour.

Start scooping the dough into small golf ball sized balls with your hands. When making the cookie balls I’ve found that the dough sometime starts to stick to your hands when you are working with it. If this happens, run your hands under cold water. Then continue to make the cookie dough balls. Firmly shape the cookies into 2 ½ inch rounds and place on a parchment lined backing sheet. Sprinkle sea salt on top before baking.

Bake approximately 18 minutes. Rotate cookie pans if baking more than one sheet at a time.

Remove cookies to a rack and cool completely. Though, they will be tempting to eat. I find it is better to allow the chocolate to become firm again.

Makes 18 – 20 cookies

Tamale & Tequila Holiday Party!

Join me for tamales & tequila at a special pop-up event. You can also order tamales to take-away! Click the image for MORE! info!!

 

Images from Casa Juanita

Images from my kitchen.