Battle of Ingredients #16: New Year’s Eve Hotpot

Welcome to Battle of Ingredients hosted by myself and Phoebe from Starry Traveler’s Road. As usual, we had our New Year’s Eve shindig. Just like last year, we decided to have a chinese fondue aka Hotpot. There’s not a whole lot of new things to share this time but its procedure to share a little of what we’ve been doing, even if its just sharing with you hotpot which is a really fun time to spend with friends and family, cooking and catching up.

Drinks

Kicking off the New Year’s Eve, our friends brought us Val Caudalies to try. The first was an ice wine of sorts which was pretty decent. It had lovely sweet notes that pleased everyone’s taste buds. The second was a vermouth which we tried to drink on its own and did taste pretty good but mostly mixed with soda (CocaCola, Ginger Ale) and then ended up trying some simple syrups that I had inherited from one of my friends when she moved (see below).

The Hotpot & Table of Food

Here’s the table spread of all the food (except two things which we opened afterwards).

Phoebe took care of vegetables and such:

• Nappa Cabbage
• Baby Bok Choy
• Watercress
• Coriander
• 3 types of mushrooms: Enoki, Oyster, Shimeji
• Winter Melon
• Tofu

I took care of the meat and other things:

• Udon Noodles
• Marinated Sliced Chicken Thighs (garlic, ginger, salt)
• Store-bought sliced beef
• Homemade pork dumplings (Filling: Minced pork, garlic, ginger, salt, pepper)
• Store-bought fish pancakes, cuttlefish balls, beef balls (not shown above)

With all that, we were ready for a feast! Hotpot is pretty much the concept of fondue so we all through things in gradually. We have a two sided pot. One side started out with boiled hot water and the other was with chicken broth diluted with water. Water is the key element here and needs to always have some extra boiled water on hand to fill it up whenever needed to keep things going. We did it in phases of tossing a ton of stuff we wanted in and then covering it until it boiled, eating all of it and then on to the next round, so on so forth. It was a pretty decent system and gave us time to sit down to chat and mix drinks and whatever in between waiting.

Dessert

So I’m not going to lie that at this point, I didn’t remember to take pictures as food coma was kind of in the midst of all this. My mom joined our little shindig and brought us a banana cake (which saved me from some baking), which I forgot to take a picture of because for me, its a normal thing.

Aside from bringing alcohol, my friend also brought an apple crumble which I also forgot to take a picture of.

One of the fun little things is that Phoebe found a little Japanese gummy making set for her little one to do under adult supervision and here were the results:

Some of us had a taste of it but I’m not sure it actually tasted that good. It was more of a fun little experience as a group rather than it being really meant to be eaten as I think the main consensus was the texture wasn’t too good and it was really sweet. Phoebe can weigh in on it in the comments as I believe she did taste it.

That’s it for this Battle of Ingredients!
It was a great way to ring in 2020 as we ended the evening as usual with more chatting and video games.

Baking: Cherry-Chocolate Pie

I’m finally back to baking!! Who’s missed it over here since a few years back when it was a normal segment that occurred? I know that I have but the last few years, my mindset hasn’t quite been there yet. However, we’ll skip the frilly things and get right down to it.

I’ve been craving a cherry pie forever and can’t seem to find one so my solution, pick up some tart shells and cherry pie filling (because cherries aren’t in season now) and then add a little something to give it a fun little twist.

Its nothing sophisticated or difficult to this one but I needed to get back to baking and this was something that I’ve wanted to do quickly so here we are as a quick solution. We’ll get fancier baked goods to come!

Cherry-Chocolate Pie

Inspired by this recipe: https://food52.com/recipes/33749-heartbreak-pie-aka-black-bottom-cherry-pie

Ingredients

• Pre-made Tart Shells (I used Tenderbake Pie Shells not deep dish)
• 1 can Cherry Pie Filling (I used E.D. Smith)
• Dark Chocolate Chips (Selection brand)

What I did:

1. Thaw the tart shells for however long the package says, in my case, it was 15 minutes.
2. Preheat oven at 425C.
3. Layer one of the pie shells with the dark chocolate chips.
4. Carefully pour or scoop the cherry pie filling as a layer on top of the dark chocolate chips.
5. Put the second tart shell over the top of the first to cover it up. Use a fork to carefully seal up the sides. Cut some slits on top to release steam while in the oven.
6. Bake for 45 minutes.

The final product looked like that above and a slice looked like this:

I did a few modifications to the recipe above as well as some things I’d have done differently.

• The major one is that I didn’t make a ganache and just pour in the chocolate chips to melt on their own which I thought gave it a little more texture because a part of it melted and the other part had some bites of chocolate chips.
• You can make your own cherry pie filling or your own tart shells. I would have made the cherry pie filling if cherries were in season but they aren’t unfortunately.
• For this particular recipe, if I were to do it again, I’d do probably 400C at 45 minutes instead, mostly because this time, it was a little over-browned on the side. Not yet burnt but on its way, so lower temp would probably be better.
• You can use any type of chocolate chip that you desire. For lactose-free concerns, this was my choice.

Final thoughts:

Now my usual baking endeavours, for sure. I haven’t baked in a long time so we’re starting off with some easy and simple recipe to just get back into the mood. This pie is actually quite good for quick solutions as the chocolate balances the very tart cherry pie filling without haven’t to add in more sugar than what is already there from this brand at least.  It turned out actually rather good and layered as I had hope with the chocolate forming a layer at the bottom and a tart cherry pie filling on the top.

What types of pies do you like to make (or to eat)?

Toronto & EGLX Haul!

We sneaked off for a little work and play trip to Toronto to cover EGLX and explored a little. To be accurate, we were in the surrounding Toronto areas and stayed in Markham. And of course, we met up with Drew from Drew’s Movie Reviews, my darling Ultimate Decades Blogathon co-host like the past two years for celebration and fun friends hangout. This year, we decided to not go to Toronto Comicon and switched it to EGLX (Enthusiast Gaming Live Expo…something like that).

With that said, we picked up a few things here and there.

First stop: Pacific Mall

Glasses at Noble Optical

I have gotten my last three pairs of glasses here and my husband got his last pair here so when time to change, we got our new prescriptions and came to look for a new pair. He ended up with his 4th pair in a row of Hugo Boss glasses (never intended) and I had some struggles with this year’s style and ended up with a slightly bigger frame Ray-ban. Never thought I would get Ray-bans but they had a lovely matte finish and looked pretty good. I am still adapting to this new look but it happens all the time after a big purchase.

Noble Optical is pretty cool because they can get the glasses done the day of purchase which is useful for us because we come from out of town so we wanted it to adapt to new glasses over the weekend with our new prescriptions and everything worked out great.

The Best Shop

A little houseware shopping here as we picked up some kitchenware and a shower curtain. Nothing special just a little random purchases we found.

Egg Rolls

A staple of Toronto is picking up these sweet egg rolls usually as a little gift. They are delicious.

Location: Toronto Zoo
Toronto Zoo Cap

My husband loves caps. He gets a good few every year and the Toronto Zoo one had nice colors and the logo was really stylish. So it worked well for him.

Victoria’s Secret

I initially went into Victoria’s Secret to see what style of sports bras were available and whether they were on sale. To my surprise, the quality and design just wasn’t what I wanted. Walking out I saw these T-shirt bras that were so cute plus they had a 2 for $55 sale so I went for it, considering one is usually $43.

LCBO

It wouldn’t be a trip to Ontario without stopping at LCBO for some VQA wines which we can rarely find in SAQ stores. First one is the seasonal rose wine called Sibling Rivalry. The next is a new tasting white Moscato wine called Fresh Beginnings. My husband chose the Innis and Gunn ale beer and I chose a local apple cider drink called Queen Street 501 by Brickstreet Ciderhouse. The next wine recap will review these ones.

Location: EGLX 2018

Studio VTAS

The big day for the trip was definitely EGLX for myself since it is kind of work and play. We didn’t pick up any games however, we did have a goal to fill up a few walls in our house with art and we found two places that we just loved. I had never seen these two artists either so it was a lovely find. The first above is from Studio VTAS. Not sure what the name is exactly but you can find her on Instagram and Twitter. The silhouette ones are beautiful. She also has a fantastic Studio Ghibli collection. Lots of great art here.

Mariya Haponenko

The second artist created these original art called Crystal Monsters at least the one on the right is that. There is an obvious influence for its general design but its inspired by the galaxy and botany for artist Mariya Haponenko. They were slightly pricey but I do love to support indie artists and they were just too awesome to pass up. I love the design of the galaxy one but the botany ones have a really cool technique of pressing glass together or something like that. I’m not artist but the way she described it was very cool.

Location: Vaughan Mills
Disney Store

In theme with yesterday’s Moana review, I actually picked up Pua. There was a sweet deal on plushes at the Disney outlet there and I just couldn’t resist. On a side note, over on Avenue of Daydreams, I will be archiving my Disney plush collection. Still thinking of how to structure it but it will happen soon.

Location: Big Apple

Final stop whenever we go to Toronto by car is The Big Apple where they have a ton of pies and other apple baked goods. This, time, my husband wanted the brownies (not apples at all) but he said it tasted delicious. I got the Apple Strudel and we got an apple pie for my mother in law.

Thats it for this Toronto and EGLX haul!
Enjoy this post as I sort through 1000+ photos for the trip to share!

Dessert: Apple Crumble Tart

A gloomy (and busy) Sunday brings on a nice simple post with a delicious recipe!

Its a little delayed as always but I did make this Apple Crumble Tart about two weeks or so ago, again from the Made in Quebec book that I had bought which looks at the Quebec harvests per season and shows some cool recipes (in case I never talked about it before). We bought a ton of apples from the Atwater Market and it was the last thing from that shopping trip that I hadn’t used yet so I looked at making something simple and to use up the pie shell sitting in my freezer.

It goes to say that the only change in this recipe is that I didn’t make the pie crust myself but used a frozen one. Other than that, this  one didn’t have any changes to it.

Here’s how it turned out!

Apple Crumble Tart
(from Made in Quebec: A Culinary Journey by Julian Armstrong)

Serves 6-8

Ingredients

Pastry for single- crust, 9-inch pie
2 tbsp butter
5 cooking apples, peeled, cored, and cut in 1 inch pieces
1 tbsp granulated sugar
pinch ground cinnamon
1/2 cup packed brown sugar
2 2/3 cups old-fashioned rolled oats
1/2 cup butter, cut in small pieces and softened

1. Preheat the oven to 400F.
2. In a large, heavy frying pan, melt butter over medium heat and cook apples, turning to saute on all sides just until golden and caramelized. Combine granulated sugar and cinnamon and sprinkle over apples. Transfer to pie shell.
3. In a bowl, mix together brown sugar and oats, then add butter and mix into oat mixture with your fingers.  Spead oat topping over apples in pie shell.
4. Bake for 25 minutes or until topping is crisp and lightly browned. Cool on a rack to room temperature before serving.

One of the hardest parts of making apple crumble tart (and it isn’t really a hard recipe) is to find the perfect texture for the apples and find that good balance between the tartness of the apples and the sweetness along with making a good topping with a nice bite to it. I’ve done a few of this recipes and sometimes, I don’t post everything. While I didn’t use the pie crust from this recipe that they specified, the apples were done really well. Usually I wouldn’t cook them first so I find recipes that take the easy way  out however, I did realize that cooking them first and getting them caramelized was a good move. It helped flavors it more. It is definitely a step a plan to take again.

This didn’t particularly take a long time to make and honestly, I’d even use this as an apple crisp recipe if I didn’t have the crust. It would still work out, I believe. Maybe I’ll try that out again. Its been ages since I’ve made apple crisp anyways.