Glutinous rice ball with black sesame paste 芝麻湯圓

This is a traditional Chinese dessert usually eaten before the Chinese New Year.

In China, every family worship a "kitchen god" in their kitchen. At the end of the year, this god will go back to the heaven to report how this family did over the past year. The family made this sticky ball to glue the mouth of this god in order to prevent him from saying anything bad about the family.

Nowadays, these sweet ball also means reunion due to the round shape. It usually served in sweet soup made of brown cane sugar and ginger. The stuffing can varies from peanut paste to red bean paste.

Lemon Poppy Seed Loaf (Madeira Cake)

This a variation of Madeira cake. Madeira cake is a sponge cake in traditional English cookery. It has a firm yet light texture and is flavoured with lemon and butterly. Madeira cake was named after the Madeira wine, which often served with during the 19th century. An afternoon tea is not really the same without this cake.

$15 per loaf

Poach Pears

4 to 6 pears depend on size (peel, core and cut in quarter)
1 stick cinnamon
1 star anise
1 litre of water
1-1/4 cups of sugar
2 slices of ginger

1. In a large saucepan, heat the water with all the dry ingredients.
2. Slide in the pears and cover with a round of parchment paper with a small hole cut in the centre.
3. Keep in a low boil and simmered until the pears are cook through (about 30 to 50 minutes).
4. Remove from heat and let the pears cool down in the liquid.

History of Rugelach

Years ago, Rugelach was pretty much a treat that Jewish people prepared and ate. It originated in the Eastern European Jewish community. There are many ways to make them and many recipes that are called "Rugelach". Rugelach also is made in many shapes and flavors but typically they are all formed to be the size of a cookie. A classic variety is the traditional crescent shape.

Cooking with sour cream is a Central European tradition with its roots in the Middle East. Cakes, pastries and cookies combining sour cream with fruits, jams, nuts and spices are specialties of this part of the world. According to food historians, contemporary Jewish-American Rugelach (frequently made with cream cheese) descends from this tradition.

These cookies are known by different names in different countries: Kipfel from Germany, Kifli from Yugolsavia and cream cheese cookies from the United States. Presumably, the first recipes for Rugelach-type pastries were introduced to America by immigrants from Hungary, Russia, Poland, Yugoslavia and other neighboring countries. Most of these immigrants were Jewish.

Basically crescent-shaped cookies that comes from the Yiddish word "rugel" (royal), they are also called Kipfel, cheese Bagelach, and cream-cheese horns of plenty in this country. Traditional Rugelach dough is usually rolled out into circles, cut into pie shapes, covered with nuts, raisins, sugar, and cinnamon and then rolled up like crescents. It can also be rolled out into a rectangle, covered with filling, rolled up, and cut into circles. The American addition to Rugelach was cream cheese and a variety fillings used today.

Ginger macadamia nut, organic

Everyone loves this cookies. The best combinations of crystallized ginger and macadamia nut, each bite is full of real flavour and rich aftertaste. Both ginger and macadamia nut were organics.

$18 for 20 pcs.
Ingredients: Organic crystallized ginger, organic macadamia nut, sugar, butter, unbleached flour and rice flour

Why organic food is more expensive?

Many people ask what does organic really mean? Organic means that fruits, nuts, seeds or other ingredients are grown without the use of any pesticides, synthetic fertilizers, genetically modified organisms, sewage sludge, or ionizing radiation.

The USDA National Organic Program (NOP) defines organic as follows:

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

Occasionally people confuse a product being called organic as the same as being all natural. All natural products may not contain any additives or preservatives, but it does not mean that they are organic. They can be all natural, but contain products that are not grown or produced organically.

There is often a question as to why organic food tends to be more expensive than non-organic food? Organic foods are processed in a different and more regulated way than non-organic foods. This causes the production cost to be a little higher. Also, organic farmers do not receive federal subsidies like conventional farmers. Therefore, the higher cost of organic products represents a more true cost of growing. Organically grown products are much more labor intensive since there are no chemicals used to aid in growing and prevent insects from ruining crops. The organic methods of growing require much more management than conventional farming. Most organic products are grown in much smaller areas than conventional products. This smaller amount of land produces less overall organic products in comparison to standard products. Thus, the smaller supply of organic products also contributes to the higher price.

Beaches Arts & Crafts Show 2010

I'm giving away cookie samples this Saturday & Sunday (June 12-13) at the Beaches Arts & Crafts Show. Come find Carol's booth and enjoy a day at the Show.