Chocolate Ginger Lychees
Chocolate Ginger Lychees
1 (20 ounce) can whole peeled lychees
2 ounces preserved c&ied ginger
6 ounces semisweet baking chocolate
1 tablespoon vegetable shortening
Drain lychees
Spread lychees round side up between several layers of paper toweling
Let st& until dry, about 1 hour
Cut ginger into sliver or tiny pieces
Carefully stuff ginger inside cavities of lychees
Combine chocolate & shortening in small saucepan or in top of double boiler over boiling water
Cook over low heat, stirring constantly, just until chocolate melts
Remove from heat
Cool slightly
Dip each lychee in chocolate to coat completely
Carefully lift lychee out of chocolate & place round side up on greased parchment or wax paper
Drizzle remaining chocolate over lychees
Refrigerate until cold
Makes about 24
Black Sesame Rolls
Black Sesame Rolls
Source: Classic Deem Sum by Henry Chan & Yukiko & Bob Haydock
2/3 cup black sesame seeds
2 Tbspcorn oil
3 cups water
1 1/2 cups granulated sugar
1/2 cup water chestnut powder (see note)
1/2 cup cornstarch
Toast sesame seeds in a skillet over low heat until fragrant
Place in a blender or food processor & blend 5 min, occasionally scraping sides
Add oil & puree 5 min, or until mixture resembles soft peanut butter
Add 1 cup of water
Process until paste dissolves
Add remaining water, sugar, water chestnut powder & cornstarch
Process until blended
Pour batter into a large bowl
Fill the bottom of a steamer with water & bring to a boil
Place steamer basket on top
Lightly oil a heavy-duty cake or loaf pan that will fit into the steamer basket
Pour batter in a thin layer into the pan
Place pan in steamer & steam 4 min or until mixture is set
Remove & cool
Loosen sides with a spatula, then roll up lengthwise
Place seam-side down on a lightly oiled plate or pan
Repeat steaming process with remaining batter, stirring batter & oiling the pan each time
Slice rolls into 3-inch pieces & serve at room temp
Rolls may be refrigerated, but steam to soften before serving
NOTE: Find water chestnut powder at Asian markets
Orange Balls
Orange Balls (Pallottole d’Aranci)
6 large oranges, the peel only, cut into strips
1 cup granulated sugar
1 teaspoon vanilla extract
Superfine sugar
1 1/2 cups mixed nuts, finely chopped
Soak the orange peel strips in cold water for 24 hours
Drain; place the peel in a saucepan and cover the strips with cold water
Bring the water to a boil
Cook the strips for about 10 minutes, or until they are soft
drain them
Chop the orange peel fine and mix it with the granulated sugar in a saucepan
Stir the mixture slowly over low heat until the sugar dissolves, then continue to cook it for about 10 minutes, or until it reaches the soft-ball stage on a candy thermometer
Remove the pan from the heat
Add the vanilla extract and mix thoroughly
Cool the mixture
Shape it into balls the size of small walnuts
Roll the balls in the superfine sugar and then in the chopped nuts