George Harrison's Savoy Truffle

George Harrison is my favorite Beatle and I love a lot of his songs, one of them is Savoy Truffle from The White Album. The song warns that over-indulging in sweets specially Savoy truffles will ruin all your teeth (not to mention will make you morbidly obese, heheh). But I ignore the caution and listening to this song makes me crave for pies and candies. ;D

Savoy Truffle lyrics

Cream tangerine, Montelimar
A ginger sling with a pineapple heart
A coffee dessert, yes you know it's good news
But you'll have to have them all pulled out
After the Savoy truffle

Cool cherry cream, nice apple tart
I feel your taste all the time we're apart
Coconut fudge really blows down the blues
But you'll have to have them all pulled out
After the Savoy Truffle

You might not feel it now
But when the pain cuts through
You're gonna know, and how
The sweat is going to fill your head
When it comes too much
You'll shout aloud

You know that what you eat you are
But what is sweet now turns so sour
We all know Obla-Di-Bla-Da
But can you show me where you are?

Cream tangerine and Montelimar
Ginger sling with a pineapple heart
Coffee dessert, yes you know it's good news
But you'll have to have them all pulled out
After the Savoy truffle

I think the Montelimar mentioned here is a town in France known for its nougat. I found Savoy truffle recipe but I'm not really sure if this is the one George wrote about, it looks more like the coconut fudge. (I tried to link the site but was not able to). Anyway, I made one recipe today, it's very easy to make. I like the subtle brandy taste although dried coconut is not one of my favorite things.

4 T butter
1 egg yolk
½ cup icing sugar, sifted
½ cup semi-sweet chocolate chips
1 tablespoonT vanilla extract
1 tablespoon brandy
dessicated coconut

• In a small saucepan, over very low heat, melt butter and whisk in the egg yolk until thick, add sugar and whisk until smooth. Add brandy and vanilla extract. Add the chocolate chips and stir with a rubber spatula until chips are completely melted and mixture is smooth and no longer glossy. Transfer to a glass container and cool in the fridge for 30 minutes. Shape into 1-inch balls, roll in coconut. Refrigerate leftovers.

Chinese Style Boiled Chicken

I have written earlier that I regularly prepare Chinese style dishes, at least the ones I ate growing up and continue to eat as an adult, usually in restaurants, not at home. One dish I will never get tired of is boiled chicken with a dipping sauce of finely chopped fresh ginger, scallions, sea salt and sesame seed oil.

Chinese Style Boiled Chicken
1 whole chicken
4 bunches green onions
1 large piece fresh ginger
sea salt
roasted sesame seed oil

• Put chicken in a large pot, add 2 bunches washed and halved green onions, 2 tablespoons sliced ginger, and 1 tablespoon sea salt salt. Add water to cover, let boil rapidly, turn heat to medium, boil for 1 hour, turning once.
• Prepare the dipping sauce: Finely grate ginger to measure 3 tablespoons, thinly slice green onions. Mix together with 2 teaspoons sea salt and 2 tablespoons sesame seed oil.

I did not prepare dessert because there won't be any space in the fridge for leftovers. I just served orange smiles (sliced oranges).

And....

I'm sure most Filipinos have eaten haw flakes. I used to buy the really big ones and sometimes they also came in squares. The only size available here in the US is the tiny quarter dollar size. They are also now being sold in fruit roll up form, they are soft and leathery and a little bit tart.

Baba Au Rhum

I love baba au rhum, these open-textured breads/cakes moistened with rum syrup. They are easy to make, there's no need to bring out the food processor or stand mixer as there is no kneading involved, and rising time is fairly short. I like them with fresh figs but they are not in season, preserved fruits are okay. These should be baked in baba molds called dariole molds which are thin, long and tapered at the bottom but they are $32 for 6 pieces, very expensive in my opinion. For one recipe I would need 10 - 12 molds which will cost me $64 and if I want non-stick that's $35 for 4 pieces or $105 for 12, that's just crazy! I used my mini cheesecake pan which are fatter and squat and unfortunately not non-stick and the cakes got stuck and some got broken, no problem really, I just put them back together after dipping them in the syrup. I will line the sides of the molds with parchment paper next time or will use mini muffin molds instead.

Baba au Rhum
1½ cups flour
2 teaspoons active dry yeast
2 teaspoons sugar
1/3 cup lukewarm milk
¼ teaspoon salt
3 beaten eggs
5 tablespoons cold unsalted butter, chopped
1½ cups sugar
2 cups water
½ cup dark rum

• Brush molds lightly with oil. Place 1 T of the flour, yeast, sugar, salt and milk in a small bowl. Leave, covered until foamy, for 10 minutes. Using your fingertips rub the butter into the remaining flour in a large bowl, until the mixture has a fine crumbly texture.Add the yeast mixture and eggs to the flour mixture. Beat with wooden spoon for 2 minutes until smooth and glossy. Scrape the mixture down, cover and let rise for 1 hour.Preheat oven to 400°F. With a wooden spoon, beat the mixture again for 2 minutes. Divide among the prepared pan. Cover with plastic wrap and leave for 20 minutes until well risen. Bake for 20 minutes until golden brown.

• Prepare the rum syrup: In a medium saucepan, combine the water and sugar and let boil for 10 minutes. Let cool slightly then add rum. Dip the still warm babas until completely saturated. Keep leftovers in a covered container in the fridge. Strain leftover syrup and refrigerate. Drizzle some of the syrup on the plate and on top of the babas. I love the babas swimming in rum syrup.

Salmon Sausage & Baby Vidalia Onions

I don't like salmon, it is so stinky and the fishy smell persists in the house for days. I have grilled it, poached it and made it into sausages before, nothing seems to reduce the fishy taste and the smell, oh the smell! But I have to serve it once in a while for the good stuff it contains. Today I made it into a humongous sausage then sliced and fried the slices like fish patties. With a variety of spices the fish has improved in taste but the smell is here to stay, sigh. I guess I just have to burn a lot of scented candles every time I cook salmon. Serve with store bought or home made tartar sauce either with steamed rice or in a burger bun.

Salmon Sausage
2 pounds salmon fillet, cut into 1-inch pieces
½ tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground ginger
2 tablespoons lemon juice
½ tablespoon annatto powder
1 tablespoon sugar
1 cup half and half

• In a food processor, process salmon until mushy, add all the ingredients except half and half, process for 1 minute until thoroughly mixed. While food processor is running, gradually add half and half. Transfer to a glass container, cover tightly with plastic wrap, put in the freezer until icy. Shape into a large sausage, wrap tightly, return to freezer. Freeze until firm, cut into ½-inch slices. Fry in a non-stick skillet until golden brown and firm to the touch. This salmon sausage has a hot dog consistency when cooked.

Baby Vidalia Onions
I got these beauties yesterday, they are only available for a very short period during late winter. They are so sweet, from the bulb to the green shoots.

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1 tablespoon butter

1½ teaspoons sugar

3 tablespoon balsamic vinegar

• Pre-heat oven to 500°F. Wash the onions well under running water. Cut green leaves 5 inches from bulb, slice in half crosswise. Mix with olive oil and sprinkle with salt, roast for 15 minutes. In a saute pan, melt the butter, add vinegar and sugar, cook for 2 minutes until it has thickened a little. Drizzle over roasted onions.