marshmallow Tag

The amazing paradox of scallion popover s’more

” Nothing about this makes any sense… Yet it’s going to change the s’more world as you know it. “

Mark my words.  None of this makes any sense.  Nothing about it suggests that it should work.  Scallions and marshmallows?!  If you now shelve this idea in the lightless skepticism inside your head, it will forever be just a reminder that I – the Asian chick who has been left unchecked for far too long in the internet wilderness – have finally gone mad.

But if you could just push aside your good senses (the little voice inside your head telling you that the third powdered donut won’t help you, yes that one, scrap it), this recipe will turn the s’more world as you know it, upside down.

Yes, scallions, possibly one of the least likely substances to be associated with s’more next to pickled herrings and petroleum, against all odds, has somehow proven to be a miraculously effective liaison between our taste buds and the buttery, slightly chewy sweetness of charred marshmallows.  Yes!  That is what I’m saying!  But how could this be?  Have I lost my mind?  Well, I wish I could take the credit for this insanity but in cold hard reality, I did not, sadly, invent this.  In fact, I have utterly stolen this idea from a Taiwanese cracker that is sold in all major Taiwanese airports, the scallion cracker nougat sandwich.

Yes, that’s a real thing, scallion soda cracker sandwich with a nougat filling.  Not that the case for savory-sweet hasn’t been established elsewhere, but none has ever been so curiously bizarre, absurd to a point.  Even the attempt to imagine the two flavors conjoining triggers a repulsion reflex put in place by millions of years of human evolution.  So what kind of a sick person came up with this twisted though in their evil lair, I didn’t bother to look up in my bitter jealousy, but what’s for sure is that it has turned every skeptics, Taiwanese or not, into a believer that the age for scallions to join the company of confectionary has finally arrived.

So why don’t I just do a recipe for a scallion crack nougat sandwich, you ask?  Well, if you have ever intended to make soda crackers at home you’d know that it is an unnecessary labor with negative returns.  And homemade nougat, even more so.  Try to stuff a little dollop of the latter inside the former and repeat 40 times?  Yeah I didn’t think so either.  Especially when there is an alternative for both that are not only easy and rewarding to make at home, but in my opinion, far more superior in textures, tastes, and last but not least, fun.

A foolproof scallion popover recipe that is pop-guaranteed with gorgeously crispy crust and a warm and spongy center, salty and buttery where just the right amount of scallion aroma permeates through its pores.  Then its naturally hallow cavity gently holds together the liquified state of the caramelized marshmallows, unstable stringy and promising, until you take your first faithful bite to collapse its integrity, as the crispy and spongy savoriness of the popover clashes against the burnt and buttery candy-ness of the marshmallows.  How unlikely so yet incredibly right.

And you too, from this point on, will forever wonder and marvel at the paradox that is the new s’more.

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PAN-GRILLED MARSHMALLOW TOASTS WITH SEA SALT

grilled-marshmallow-toast10

SOME SAY WONDERFUL THINGS ARE BORN OUT OF DESPERATIONS.

BEFORE TODAY, I’VE ALWAYS THOUGHT THEY WERE TALKING ABOUT SPANDEX.

There is something I want you to know about Beijing, or perhaps, about this entire country in general.

If someday you too find yourself living as an angry tick inside the thick filthy furs on this enormous, hyper-capitalism beast, at least you’ll know this to your comfort.  Which is, fret not, because it is not only possible but entirely effortless to maintain all daily functions of life (whether a happy or miserable one…), up from remodelling your kitchen down to keeping yourself groomed, all of it … without stepping one foot outside the front door.

This is a city that takes consumer economy, bloody seriously.  You can get almost anything, luxurious or middle-class or just plainly dirt-cheap, anything, with a simple click of a button and have them delivered to your front door with fees next to nothing.  Order groceries online at 3 AM and have someone, messaging you minutes after, to ask you if you want your pork ribs chopped.  Type “yes, please” or “no, thank you”, and the next day at 4 PM, you’ll have everything you need for an all-out BBQ party including a brand new grill.  It is a, if not the only perk, of living here.

Then, there’s something else I also want you to know about Beijing, or perhaps this entire country in general, during the Chinese New Years.

Which is, that last, precious ounce of will to live that you’re holding onto so tightly through petty convenience and e-commerce therapy?  That will all… and I mean aaall, come to an abrupt and screeching halt, every year, at the first light of dawn on Chinese New Year’s Eves.

Then.  Lasts.  For.  Weeeeeks.

OK, perhaps you don’t know what this means.  It means online grocery shop, stops.  Online anything, stops.  Deliveries, half of them at least, stops.  My lifeline of this entire city, stops.  Right, of course I can remove myself from my bunker and physically go to an actual market to evade my impending starvation, but did I also mention… that it is cold here during CNY?  The kind of face-biting, ears-stinging coldness that makes the 15 minutes bike-ride between my apartment and the nearest market, feel like miles.  So thanks but no thanks.  Times like this, when desperation strikes, I could only resort to the emergency convenience store downstair.

Yes, well, that convenience store… that fucking convenience store that, when I needed it the most such as say… today, presented me with the mere company of a moldy broccoli and its desperate plea for a merciful death.  “Solly, Chinese New Years.”, the dude shrugged.  Was he serious?  I wouldn’t know what to do with a fresh broccoli let alone a moldy one.  Houston, it’s official.  You will find me stiff-cold by a torn bag of dog food in the bathroom…

Some say wonderful things are born out of desperations.  Before today I’ve always thought they were talking about spandex.  But now, now I know they were talking about things like this.  The transformation of an exhausted pantry to unexpected, glorious beauty.  What can you make from half of a baguette, a bag of marshmallows, some butter and flakey sea salt?  Apparently, much more than the sum of its parts.

As I stared into this little stack of pan-grilled marshmallow toasts with crispy edges and caramelized crusts, chewy and gooey layers of sweetness with pops of brininess, I marvelled at human’s sheer will to, not just survive, but survive well.  It took more than basic animal instincts for a blood-sugar thirsty female to patiently stood by the stove, gently pressing down the butter-browned baguette in a slow and warm embrace with the melting marshmallow, then the last 30-seconds push for it to caramelize into a gorgeous crust.  But it was all worth it.  Buttery, crispy, sticky and chewy with sparking saltiness.  A dignified end on the last day of this CNY’s starva-thon.

Tomorrow, the pulse of this city will slowly start to tick again as holiday ends.  But I have a feeling that this marshmallow toasts with sea salt is going to last much long than that.

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