This past weekend I held a wreath making class. We used a combination of natural and handmade materials for our wreaths. Some of the natural materials included dried oranges and lemons, nuts, cinnamon sticks, and anisette.
I prepared a few snacks and sweets as well: Macrobiotic bundt cake, hummus and beet spread sandwiches, and dried cranberry vegan scones. I paired them with Mariebelle English Breakfast tea.
Everyone’s wreath came out great! Thank you for coming!
Datemaki (rolled omelet) is a traditional Japanese New Years food. It is quite similar to tamagoyaki which is every day home cooking. You can also find tamagoyaki and sushi restaurants where it is paced on top of rice and served as a type of sushi. While tamagoyaki is usually made in a fry pan, datemaki is baked.
There are a variety of different ways to make datemaki but I used a very simple recipe. This actually might have been the easiest of the recipes that we used for our osechi-ryori
1. You will first need to prepare the pan in which you will bake the datemaki. I used a square pan (8X8) but you can use whatever type of pan that you have but if you decided to use a larger pan then you should double this recipe. Using a piece of parchment paper and a stapler, create a box that is about 2 inches deep. Fasten the corners with a stapler. You will be pouring the datemaki mixture in here later on.
2. You basically just take all of these ingredients and put them into a mixer and mix until smooth. Simple!
1 sheet of hanpen (fish cake)
1 tbsp of cooking sake
4 tbsp of sugar
3. Pour the mixture into the pan lined with your parchment paper box and put it in the over at 400 F for about 25 minutes.
4. Remove egg from the paper and lay down on a bamboo mat rolling mat with the dark side facing up and roll into a scroll like shape. Make sure that you roll it as tightly as possible. **Make sure that you do this step while the egg is still hot.
5. Cover the bamboo wrapped omelet with plastic wrap and put it in the refrigerator for at least 30 minutes. I kept it in the wrapped in the refrigerator over night with no problem. When you are ready to serve it remove it from the wrap and cut it into slices (about 1 inch) and serve!
This past weekend I went to Tomoko-san’s Bread Making Class. We made カンパーニュ which is French Country Bread in English. This is the second class that I was able to attend and every time I go I learn more and more.
We used a variety of flours including organic white flour and rye flour. We also made bread sticks using the same ingredients with walnuts and dried fruit. They came out great!
We used a le creuset to bake the round loaf. The outside of the bread was crispy and the inside was still soft.
Tomoyo-chan was a great assistant!
P.S. No, the sugar bowl didn’t drop 🙂
I really love this donut shop. The donuts are great, and not great for vegan donuts, but just great. I actually wasn’t a huge fan of donuts before. The only time I ever thought a donut was really delicious was when I at donuts from Donut Plant. They are very good too but haven’t had them in a while. The donuts at Dunwell Donut Shop are not too sweet but just right and their texture is fluffy and chewy at the same time. They also have great soy ice cream that is made at a factory in Brooklyn. The soy ice cream is also really worth trying. I am not a big fan of store bought soy ice cream because it tastes too watery to me, but Dunwell Donut Shop serves really delicious soy ice cream in four flavors. We go the “donut Sunday”. The interior of this cafe is really cute as well. It feels like I have gone back in time every time I walk through the door. Definitely worth a try if you are in the area!