Malvapoeding / Malva pudding

A moist, spongy, cake-like dessert made with apricot jam and drenched in a rich cream sauce. Served with a scoop of vanilla ice cream on top and surrounded with drops of apricot jam.

Beverage: Adagio Teas’ ‘Honeybush' tea sweetened with clover honey.

 هندبة بالزيت  / Hindbeh bel zeit

Dandelions in oil

A cooked salad made with extra-virgin olive oil, crushed garlic, caramelized onions, coarsely chopped dandelion greens, lemon juice, and a dash of salt. Served garnished with pine nuts, lemon slices, and an extra topping of caramelized onions. (To reduce the bitterness of the dandelion greens they were first soaked in a large bowl of water then later boiled in a pot of water.)

Beverage: Spiced dandelion root coffee served with a splash of milk.

(The dandelion roots had been thoroughly cleaned and dried before they were coarsely ground up and roasted. The roasted grounds along with fresh ginger slices, cinnamon, anise, and honey were added to a pot of water and brought to a boil, then allowed to simmer and steep until it reached a dark, coffee-like color.)

桜大福 / Sakura daifuku

Pink-colored mochi made with cherry blossom essence and filled with ready-made cherry blossom bean paste.

Beverage: ShiZen Tea’s ‘Sakura Komachi’. Unsweetened.

桜のハニーシロップ / Cherry blossom honey syrup
さくらエッセンス / Cherry blossom essence
桜あん / Cherry blossom bean paste
桜の葉パウダー/ Cherry blossom leaf powder
桜の葉の塩漬け / Salt-pickled cherry blossom leaves
桜花漬 「桜の花の塩漬け」 / Salt-pickled cherry blossoms

Medicom Toy’s Real Action Heroes #622 ‘Link' (The Legend of Zelda: Skyward Sword)

Green Dragon Fruit / Pitahaya Verde

The exotic and extremely rare green-fleshed variety of dragon fruit can only be found growing in one location in the world, the Himmapan forest.

Like most of the local vegetation found in the Himmapan forest, all exportation of this variety is prohibited, which has made this fruit highly desirable on the black market.

(Puréed‎ dragon fruit‎ was used to make this pandan-flavored coconut and dragon fruit agar-agar jelly. The vibrantly green colored jelly was poured into the empty dragon fruit halves then transferred to the refrigerator to chill and set before serving.)

Puttin’ on the Ritz?

I’m feeling classy today!

(Whoa, the positioning of the top hat and my avatar almost kind of works.)

Carciofi alla Romana / Roman-style artichokes

Minced and seasoned Italian parsley and garlic were packed in between the artichoke’s leaves before the artichoke was placed into a pot with extra virgin olive oil, mint leaves, water, salt, and pepper. The artichoke was cooked until tender then carefully removed from the pot. The remaining liquid was reduced, poured over the artichoke, and served.  Garnished with fresh Italian parsley.

Caponata di carciofi / Cooked artichoke salad

Chopped artichoke and celery were first boiled until al dente then sautéed with extra virgin olive oil and minced garlic along with plump re-hydrated raisins and mint leaves. Sugar, white wine vinegar, and pine nuts were then added to the pan and cooked for an additional few minutes. Caponata di Carciofi is usually served at room temperature a day after it’s made. Fresh mint leaves were used to garnish this sweet and tangy salad.

Fondi di carciofi alla Veneta / Venetian-style artichoke bottoms

The artichoke bottom was sautéed with extra virgin olive oil, minced garlic, chopped Italian parsley, and a dash of salt before vegetable stock was poured in and brought to a boil. It was then allowed to simmer for around a half an hour until the artichoke bottom was tender and ready. Served with a portion of the liquid poured over the artichoke bottom and garnished with fresh Italian parsley.


A Swedish chocolate cake that has a chewy, brownie-like texture, a flaky top crust, and a gooey center. Topped with a light dusting of powdered sugar.



All right, LET’S DO THIS!

nations vs strawberry

Tired of their kind constantly being picked on the strawberries strike back in this all-new film jam-packed with action, bromance, and EXPLOSIONS.

This summer the harvesters become the HARVESTED.

Attacking humanity was the last straw! Berry them all! We wilt leaf no stone unturned in hunting down these un-berry-ble, seedy…Wait, where are you guys going? I swear I’ll stop with the puns! I’m berry sorry!

Sicilian Orange Cake

A rich, buttery, and moist mini cake made with freshly squeezed juice from Tarocco blood oranges. Topped with blood orange zest and sugar icing with a hint of blood orange juice.

Crème caramel


Flan, Leche flan, Dulce de leche

A classic vanilla custard with caramel sauce on top. The custard was poured into caramel coated ramekins, baked in a bain-marie, chilled for a couple hours, then inverted and carefully removed from the ramekins before serving.

Pineapple yogurt cake

Pineapple jam and then whipped frosting with a light pineapple flavoring was spread in-between the two layers of this fluffy and lightly sweetened yogurt cake. More of the pineapple flavored whipped frosting was then applied all over the exterior of the cake.

Beverage: Tea Forte’s ‘Lychee Coconut' tea sweetened with agave nectar and a little creamer.