In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
We’re on a tight schedule of recipe themes here, moving right on from Superbowl, to Valentine’s Day, and don’t forget Chinese New Year (or Lunar New Year) is the same days as V-day this year. I knew as soon as I took my last bite of Un-fried Buffalo Wing, I’d start thinking about hearts and good fortune. Can I combine the two into a loving Fortune Cookie?
A wedding tradition in Pittsburgh is the Cookie Table, where friends and family bring cookies to put on the table. It’s quite a spread, as you can imagine, and everyone gets to participate in their own way. It’s one of the coolest traditions ever, that I would have adopted, regardless of being in New York, had I known about it before.
I selfishly developed this recipe just for me. I love cream cheese doughs and I love nuts. I love desserts, but not too sweet, and cuteness is a definite plus. This recipe has it all and would be pure heaven with a good cup of coffee.
After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.
