Holiday baking #1

I realize the holiday season is over, but I didn't have a chance to post this until now. An entry on holiday desserts on chuvaness.com featured Queso de Bola cheesecake. I thought that sounded positively decadent, so I got me some QdB.

Used the recipe posted here, but with a few modifications:
- doubled the crust recipe;
- multiplied the topping recipe by 1.5 (was going to double it, but ran out of eggs);
- substituted whipping cream for fresh cream;
- substituted Digestiv for graham crackers;
- omitted the walnuts; and
- cooked it for much longer (can't remember exactly how much now) because of the added volume.

Was planning to do a sugar lattice on top, but melting sugar doesn't seem to be my thing. Just went with a mixture of brown sugar, melted butter and syrup which I heated, spread on baking paper and then allowed to harden before I broke it into pieces.

Served this during our New Year's Eve dinner. The verdict? This turned out more salty than sweet and would probably work best for people who enjoy having cheese for dessert. Eight people ate it --- three liked it, three didn't and the other two seemed to be on the fence --- but the most important thing is that I liked it. :)

Don't have access to QdB? Edam supposedly does the trick.

Wansoy!

Who would've thought that I would love eating cilantro or in our language, wansoy.

The first time I tasted it, I remembered exclaiming "lasang surot" (tastes like bedbugs). Or it was more smells like one. I guess it is an acquired taste or something that comes with age.

Having a lot of left over cilantro from my attempts on making ceviche, I decided to use it. Voila! Pan seared salmon with cilantro and lemon crust and butternut squash puree.

Last Minute Lunch

I initially planned on making Lechon Kawali to take for our New Year's Eve dinner. Being afraid of hot cooking oil splattering over me, I decided to use the oven. It did not turn out the way I wanted and ended up not taking it to the party.

In an attempt to salvage the almost burnt top but did not get crispy slab of pork, I decided to do it the original way. Deep frying of course worked! Served with steamed vegetables in a ginger soy vinaigrette to balance all that calories!

Noche Buena

I am very blessed to have met these friends along the way. People who have endured the test of friendship by eating whatever I have served them in the past. From guinea pigs (figuratively speaking :) ) to my culinary experiments, who have nicely critiqued my food, to cooking buddies from whom I have learned a lot not only about baking but also about life. For them, I would be eternally grateful!