The Daring Bakers: Sans Rival and Bibingka

cashew sans rival

fluffy soft bibingka baked with slices of salted duck eggs 
and Filipino white cheese

Catherine of Munchie Musings was our November Daring Bakers's host and she challenged us to make traditional Filipino dessert - the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

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Kabocha Mascarpone Pie

For our Thanksgiving pie this year I used kabocha squash instead of pumpkin and mascarpone cheese instead of evaporated milk. The pie is delicious and creamy and I love its flavor specially with a tablespoon of creme fraiche and a sprinkling of superfine sugar. It's the perfect ending to a satisfying dinner of turducken roll, gravy, bread stuffing, candied sweet potatoes, roasted Brussels sprouts and orange cauliflower, baked green beans casserole, and mini brioche rolls.

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Arroz Caldo

arroz caldo topped with crispy flaked chicken, chicken chicharrones,
crispy fried scallions and shaved garlic

Arroz Caldo, a favorite comforting and restorative Filipino rice dish was chosen by our host, the indefatigable super Mom Joy for November 2011 Kulinarya Cooking Club. Arroz Caldo comes from the Spanish arroz for rice and caldo for broth. I have featured Arroz Caldo once before and am reprinting 2 paragraphs from that post.

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Root Beer Float Fudge

On September of this year, I received a cookbook gift from The Daring Bakers; thank you Lis, Lisa, and Mandy for choosing my Chocolate-coated Brown Sugar Meringue and Caramel Candy as one of the top three candies. The book is CHOCOLATES AND CONFECTIONS from the Culinary Institute of America by Peter P. Greweling. 

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