All About Foods Court

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.
Learn More about Mooncakes and the Mooncake Festival
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
Filling:
1 pound red azuki beans
water
3/4 cup lard or oil
1-3/4 cups sugar
Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt
Flaky Dough:
1 cup flour
5 tablespoons lard
red food coloring for design
Preparation:
Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

(This recipe reprinted with permission from GourMAsia).

Red bean soup is both a popular snack and a sweet dessert soup. Azuki beans are a "yang" or warming food. Tangerine peel, used in many recipes, is thought to aid digestion.

Azuki beans, dried lotus seeds, and dried tangerine peel are sold in plastic bags in Chinese or Asian markets.
Cook Time: 1 hours, 30 minutes
Ingredients:
1 cup azuki (adzuki) beans
6 - 8 cups water
1 strip dried tangerine peel or fresh orange peel
1/4 - 1/2 cup (about 1 1/4 - 2 1/2 ounces) dried lotus seeds
6 - 8 tablespoons brown sugar, as desired
Preparation:
1. Soak the azuki beans in water overnight to soften. (While the beans won't have completely softened, they will have expanded considerably). Drain.
2. About 2 hours before making the soup, place the dried lotus seeds in a bowl with enough water to cover.
3. In a medium saucepan, bring the 6 cups of water with the tangerine peel to a boil. (The soup can be thicker or thinner as desired. I usually start with 6 cups of water, and then add more boiling water at the end with the brown sugar if I want to thin it a bit.)
4. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans are softened to the point where they are just beginning to break apart.
5. Add the brown sugar and stir until dissolved. Taste and add more sugar if desired. (I usually start with 1/3 cup and then add more, 1 tablespoon at a time, as needed). Thin the soup by adding boiling water if desired.
Remove the dried tangerine peel before serving. Serve the red bean soup hot or cold. Serves 6 - 8.

Variations:
*Use white instead of brown sugar
*Other versions of this dish are made with longan seeds, lotus roots or lily bulbs.p] Another recipe for Sweet Red Bean Soup

When I was growing up I only ate liver because I wasn't given any choice in the matter and it really wasn't until we moved to Italy that I learned to appreciate the taste. My first taste of real Italian style liver was on one of our first trips to Venice. We were in a little trattoria that was full of locals, and I noticed that many were enjoying the lunch special which was liver Venetian style. I decided to be brave and give it a try, and I have enjoyed liver ever since!

Traditionally, Venetian liver is simply fried in butter until golden, and is served with golden, sweet onions and a soft pillow of polenta. My own version of liver is lightly breaded before frying, and is served with garlic mashed potatoes. To finish off my liver and onions, I like to drizzle just a bit of aged balsamic vinegar over top.

Serves 4
Deborah Mele

4 Tablespoons Extra-virgin Olive Oil

4 Tablespoons Unsalted Butter

4 Red Onions, Very Thinly Sliced

Salt

1 Pound Calves Liver, Thinly Sliced

2 Eggs

1 1/2 Cups Breadcrumbs

To Serve:

Aged Balsamic Vinegar


Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft and light golden brown.

Salt the onions and remove them to a warm platter. Beat the eggs and dip each slice of liver first into the eggs, and then into the breadcrumbs. Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. Serve the liver with onions piled on top with a side serving of soft polenta or garlic mashed potatoes. Drizzle a little aged balsamic vinegar over the liver.

Buon Appetito!
Deborah Mele 2008!

This recipe combines the great flavors of eggplants, sun dried tomatoes and goat cheese. Quick to put together, yet delicious, this recipes will soon become a family favorite.

: Serves 4
by Deborah Mele

1 Medium Eggplant, Cut Into 1" Cubes

1/3 Cup Olive Oil

1 Cup Oil Packed Sun Dried Tomatoes

3 Tablespoons Parsley, Chopped

Pound Penne Pasta

3 oz Goat Cheese, Crumbled


Preheat oven to 450. Place eggplant cubes in colander lightly sprinkled with salt. Allow to stand 30 minutes. Pour olive oil in baking dish, add eggplant & toss well to combine. Place in roasting pan & roast till browned, about 20 minutes. In food processor, put sun dried tomatoes, parsley, 2 tablespoons of oil and pulse. Cook penne pasta al dente. Add eggplant, sun dried tomato paste & toss well. Sprinkle with goat cheese, and serve.


Buon Appetito!
Deborah Mele 2002

Salmone in Salsa Verde ~ This recipe is as pretty as it is delicious. A tangy green sauce is drizzled over tender roasted pink salmon steaks to create a dish perfect for entertaining.

Serves 4
by Deborah Mele

4 Salmon Steaks or Fillets, About 6 Oz Each

3 Tablespoons Olive Oil

3/4 Cups of Seasoned Bread Crumbs

1 Bunch Rucola (Arugula)

1 Medium Garlic Clove

1/4 Cup Olive Oil

Splash of White Wine Vinegar

1 Tablespoon Dijon Mustard or 1 Tablesppon Capers

Salt and Pepper


Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Mix the remaining ingredients in a blender or food processor and pulse until blended. Serve each steak topped with a drizzle of the sauce.

Cooking Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.


Buon Appetito!
Deborah Mele 2002