Memories of the fantastic dessert platter served to us at Pah Ke’s Chinese Restaurant in Kaneohe, Hawaii sparked the idea for this dish made in Royal Selangor’s pewter Jelly Mould. I really enjoyed Chef Siu’s “soy milk custard” and wanted to try to make it myself one day. The Jellyriffic “Get Your Jelly On” Challenge seems like the perfect opportunity to make my own soy milk panna cotta.
Fortunately, the lovely Ravenous Couple Hong and Kim just posted their Soy Milk Panna Cotta with Red Wine Sauce just as I was beginning to look up recipes. After getting some advice from them, I set out to make it.
Time to get our jelly on!
In support of Breast Cancer Awareness month, House of Annie and 10 other food blogs will be participating in the Royal Selangor 30-day ‘Jellyriffic: Get Your Jelly On’ challenge. I hinted at it last week with our “Say Hello to More Little Friends” post but here are the details:
If you bake a lot like Annie does, you’ll use a lot of vanilla extract in your recipes. That can be costly, as commercial vanilla extract is expensive. The recipe for how to make your own vanilla extract at home is seriously easy to do, and cheaper in the long run than buying commercial vanilla extract.
But first, let’s back up a bit. Do you recognize this tree?
This is the story of a food experiment gone awry.
Chicken Propped up on a Guinness Beer Can
It all started when I read an article in the paper about Arthur’s Day, a day to commemorate the signing of the lease on Arthur Guinness’s brewery, over 250 years ago. You know, the maker of the popular Guinness Stout beer. The company is holding a worldwide music festival on September 22 to celebrate.
That article sparked an idea in my head to cook something with Guinness beer in time with Arthur’s Day. But I wasn’t interested in making an Irish Stew. I wanted to revisit a cooking technique that I hadn’t done in a long time, since before we moved from San Jose to Kuching: Beer Can Chicken. In the past, I’ve gotten tasty results using Heineken beer, so I figured to try making it again, only this time using Guinness Stout instead.
That was the start of the troubles…