I don’t usually host big holiday party because a great party is kind of labor intensive and exhausting involving all the planning, shopping, chopping, baking and cooking. But this year, I decided to make a change and host one.
And I did. It turned out great. It was so satisfying to see people enjoy my food. We ate a lot, drank a lot of wine, and gossiped about what is new going on in our lives.
It was just great.
I made four flavors: original, chocolate, green tea and rose. The filling was chocolate ganache.
I have posted the recipe before：
Recipe in Chinese:
Date Rolls and Almond Crispy Thin Cookies
Almond crispy thin cookies recipe has been posted before too. Sorry there isn’t an English version for this recipe, but it is coming soon.
1 cup all purpose flour
1/4 teaspoon salt
1 teaspoon sugar
4 to 5cold butter
1/3 egg, beaten to make egg wash
Date filling ingredients：
30 dates, pits removed
3 to 4 tablespoon honey
Preheat oven to 400 F/ 204°C。
Combine flour, butter, salt, sugar and egg in food processor; process until smooth dough is form and it takes about twenty to thirty seconds.
Remove the dough from processor, cover it up and let it rest for 5 minutes.
In the meantime, combine dates and honey in the food processor. Process until the date is and honey are well combined to be date paste.
Take out the paste and divide into three. Roll them into three rolls, half inch in diameter.
Divide the dough into three too. With a rolling pin, flatten each dough piece out into a thin flap. Place date paste on one end, and roll it up like sushi, dough seam side down.
Brush the rolls with egg wash, sprinkle with sesame, and then cut into bite size.
Transfer rolls dough to a cookie pan. Bake them for 14 to 16 minutes or until the tops are golden brown.
Mini rice cakes with coconut and red beans
Mini rice cake rolls with red beans
The two snacks above are adapted from my rice cakes recipe. The English version is coming soon. http://www.yankitchen.com/blog/3qqttb1m37mtc9rm61phamsjim34rs
Almond chiffon cake with chocolate glaze
This one is adapted from the black sesame chiffon cake I posted before. The English version is coming soon too.
The entrees are BBQ ribs, teriyaki chicken, Asian style BBQ beef, and red braised pork hocks.
I kind of cheated on this BBQ ribs because I used a store bought BBQ sauce. Who cares? It turned out to be awesome! Everyone loved it and it was the first dish to be gone. I was lucky enough to get a small piece before it was gone. Yum!
1 slab baby back ribs (not spare ribs nor st. Louis style rib)
1 tablespoon paprika
1 1/2 teaspoon garlic powder
freshly ground black pepper
salt to taste
1/2 bottle Kraft original BBQ sauce
Preheat oven to 375 F/ 191°C。
Thoroughly rinse the ribs and pat dry. Trim any excessive fat.
Combine garlic powder, paprika, black pepper and salt to be dry rub. Sprinkle dry rub over both sides of ribs.
Line a big baking pan with one layer of foil and another layer of parchment paper. Place the ribs in center, wrap it up tightly.
Roast for two hours.
After two hours, crank up oven heat to 425 F/ 218°C。
Open up the foil wrap. Brush the top of ribs with a thick layer of BBQ sauce; send back to the oven; Roast another seven to ten minutes; take it out, brush with BBQ sauce; roast again for another seven to ten minutes, take it out, brush…… well, you get the idea. Do it back and forth four to five times until the ribs are nicely glazed and they beautifully golden brown.
It is very tender, juicy, and off the bones.
I serve the ribs with a marble BBQ set. It can keep the ribs hot with two burner heating the slate from below.
This recipe has been posted before too.
Chinese version recipe:
Asian Style BBQ Beef
It is my go to recipe whenever I crave for Asian style BBQ beef. All my friends (mostly Asians too) love it.
4 pound chuckeye beef, thinly sliced
2 onions, thinly sliced
6 gloves garlic, mashed into garlic paste
2 tablespoon sugar
2/3 cup soy sauce
1 balsamic vinegar
1 tablespoon freshly ground black pepper
2 tablespoon rice cooking wine
2 tablespoon tomato paste
2 tablespoon white sesame
oil for cooking
In a large bowl, whisk together garlic paste, sugar, soy sauce, vinegar, rice wine, tomato paste and sesame until well combined. Add thinly sliced beef. Mix well. Add onion, mix well again.
Cover the bowl with plastic wrap; refrigerate overnight.
Heat a cast iron skillet over high heat. Add oil, and then add beef just enough to cover the bottom of the pan. Don not dump the beef into the skillet all at one time. Flip the beef when bottom side is golden brown. Repeat until all the beef is done.
Serve in a big bowl. A buffet warmer with stand is perfect for serving and keeping food hot.
I also made tons of flat bread from scratch but it is too bad that I forgot to take pictures.
I prepared six diced vegetable toppings: tomato, cucumber, green onion, cilantro, jalapeño and onion. But onion was forgotten in the fridge.
Take a piece of flat bread, add meat and vegetable topping. wa-lah!
The last entrée is Asian pan bread with red braised pork hocks. When the guests arrived, I was making grilled bread buns. Too bad I didn’t have a chance to take it picture for this entrée.
It is the same as I posted before.
Chinese version recipe:
Of course I made four times meat as I made before. Apparently four times meat was still not enough, because it was gone so fast.
I started to grill the bread buns after the guests got here. They are best when served hot and freshly grilled.
This is the perfect way to eat them. Slice it open in the middle like a bagel and stuff with braised pork and any vegetable toppings you like.
I made about thirty to forty buns. They were almost all gone.
Don’t forget to eat vegetable! There was a large bowl of salad with balsamic vinaigrette dressing on the side.