December 29, 2011

Marinated Oysters in Oil

These oysters have always been a crowd-pleaser in parties as an appetizer. It has to sit in fridge at least overnight before serving, so be sure to make in advance.

Great with wines and sake (Japanese rice wine, also known as Nihonshu).

December 27, 2011

Kumquat Confit

Kumquats are an essential item in my winter pantry. In Japan, it is said that they are a good remedy for sore throat, cough and cold.

They are often eaten raw with skin and seeds on, however, you might find them sour or bitter sometimes. I love to cook this kumquat confit (compote) and eat as it is or add to pound cakes and tarts.

It is a little bit of work to remove seeds from flesh. But it's worth it!

December 24, 2011

Kids Cooking Class: Bûche de Noël (Yule Log)

Bûche de Noël is a traditional Christmas dessert in France. The word itself translates as "Christmas Log" and is meant to look like a piece of wood ready for fire used in the ancient fire-festival of the winter solstice.

Today my excellent Sous-Chef, 6-year-old daughter, tested this recipe. The traditional Bûche tastes great, and this easy version, too!

December 22, 2011

Baked Apples

Apples can be Michigan's largest fruit crop and I really enjoy eating them throughout the season.

My baked apples can be a little different, which is baked with caramel. If you serve with Sablés, Tarte Tatin -like dessert is ready.

Very simple and easy to make.

December 15, 2011

About The Mitten Cookbook

Cooking and baking is my passion.

Here are recipes created for my family and friends, which I would like to share with you.