Yose nabe （よせ鍋）
Matsumae zuke (松前漬け)
Kale salad- Host’s black dish make this colorful salad pop!
Anpan アンパン (bread with sweet red bean filling)ー This is my departing friends specialty. The best!
And my contribution to the party- chocolate chestnut cup cake. I think I created a good likeness of Japanese cake. Very light chiffon cup cake had my husband’s seal of approval. Chestnut cream was a struggle to make but you can make different topping.
Chiffon cake – makes 12+
- Flour 50g
- Corn starch 20g
- Baking powder 1/2 teaspoon
- Unsweetened cocoa powder 2 Tablespoons
- 4 large egg whites
- 4 large egg yolks, beat well
- Sugar 100g
- Oil 50CC
- Milk 50CC
- Rum flavor extract 1 teaspoon
- Vanilla 1/2 teaspoon
- In medium bowl, combine flour, corn starch, baking powder and cocoa. Sift flour mixture three times, set aside.
- In electric mixer, beat egg white until frothy.
- Pour sugar in a little at a time, continue beating.
- Pour in egg yolks and beat well until soft peaks form.
- Sprinkle flour mixture in and mix well at low speed.
- Pour in oil and milk and mix well.
- Pour the batter into cup cake pan lined paper cup.
- Bake at 320F for about 20 minutes.
- Chestnuts – I used 1/3 of William Sonoma jar chestnut
- Half and half or milk
- Cream 300g
- Rum flavor extract 1/2 teaspoon
- In food processer, process chest nuts until fine.
- Pour half and half or milk slowly to find right constancy, I used about 3/4 cup milk to reach softened cream cheese consistency.
- Add sugar a little at a time - about 2 tablespoons or more to your taste
- Add rum flavor extract. Mix well to smooth texture.
In clean, dry bowl beat the heavy cream with an electric mixer to soft peak. Add chestnut cream (I strained it thru a fine mesh to make it smoother) a little at a time (you don’t have to use all of the chestnut cream in this) to your liking. Add more sugar if you like. Beat well until peak form.