Tag Archives: recipe

Wordless Wednesday: Lemon Pull-Apart Loaf

(recipe here)


Momofuku-esque Roast Pork

Ever since we had the backyard renovation, I’ve been wanting to do a whole pig roast. Except, it’s kind of expensive and you need a lot of people to eat the, you know, whole hog.  I think for a good sized pig, you can feed 100 people.  We didn’t have 100 people at our wedding, where would we ever round up that many people for a party?

So, when I get it in my head to chow down on porky goodness, we try to round up enough people to help us make a dent in a 7-pound pork roast.  Not just any pork roast, though, a Momofuku-style pork roast.  When we were in New York, one thing we had to do before we left was eat one of David Chang’s steamed pork buns, a pillowy soft bun stuffed with tender pork belly.  We couldn’t reasonably take part in his bo ssam dinner, so when we got home I ordered up his cookbook.

Some of the recipes in the cookbook are time-consuming and some have hundreds of steps.  Some are time consuming because they have hundreds of steps!  But I haven’t been disappointed with a single recipe I’ve tried and his bo ssam recipe, along with the green scallion sauce, have become my go-to dishes.  I’ve taken them to potlucks, and we’ve made it while camping.  I’ve never heard anyone turn it down.
Learn how I turned a 3-page recipe into just a few key steps…

Honey Cookie recipe

My mom sent me the Honey Cookie recipe (for the cookies that last practically forever) so if anyone wants to try them, I’d love to know how they turn out for you and if you like them. I feel like I should tell you that they’re pretty sweet cookies. I can usually only eat one at a time and I think they’d be good with hot tea or coffee rather than a cold glass of milk. I’ve also never made them, so I don’t know how labor intensive they are, but since I get them glazed and individually separated with pieces of wax paper they appear pretty complicated to me.

Aunty Ce’s Honey Cookies

1 c. honey
3/4 c. dark brown sugar
1 egg, beaten
1 TB lemon juice
1 tsp. grated lemon peel
2-1/3 c. flour
1 tsp. cinnamon
1/2 tsp. each allspice, ground cloves & nutmeg
1/2 tsp. each salt and baking soda
Glaze: 1 c. powdered sugar and 5 TB water

1. Heat honey in small pan over medium high heat just until it begins to bubble. Remove from heat and cool slightly.

2. Stir in sugar, egg, lemon juice and peel until blended. Set aside to cool to lukewarm.
3. Add honey mixture to dry ingredients. Cover & refrigerate overnight.
4. Work with 1/4 of the dough at a time. Keep remaining dough covered & chilled. On heavily-floured board, roll out dough with floured rolling pin to 3/8″ thickness. Cut dough into 2-1/2″ rounds and place on lightly greased parchment paper.
5. Bake at 375 degrees for 12-15 min. or till golden brown.
6. Remove and immediately spread glaze over top. When dried, glaze bottom.
7. Place cut pieces of waxed paper over top and bottom of each cookie.