Chicken pot pie? Not really but an edible show piece made from fondant clay except for the "chef pastry brush tool" in the middle which I had in my kit for years and I said whynot include this in my fondant genre for my come back post? Hmmm, here it is guys. My last post was last December of 2008, that was way too long . Really missed it .
One afternoon, while in my kitchen, really had done all my work for day. Rememberd having piles of fondant clay in my storage box. I got 2 pounds of them and rolled it to make cute three layer fondant dummy cake, and I ended up making this free-style genre. I put it on an apple-green and white cake pedestal however the photo was cropped for better veiw of the show piece. There are so many things you can do with fondant like wedding cakes, petit four sec or little cakes and best also for show pieces like this. Here is a simple recipe of fondant clay, try making your own and create your own show piece.

3 Tablespoons Warm Water
5 teaspoon unflavored Gelatin
1/2 cup liquid Glucose (you can get this from baking or some craft stores) or Corn Syrup in a pinch (but reduce the water if substituting corn syrup)
1 Tablespoon Glycerine (optional: improves softness)
6 cups Confectioners' Sugar, sifted


Add warm water to small bowl.
Add gelatin and stir until dissolved.
Add the glucose and glycerine and stir until dissolved.
Cool for several minutes.
In a separate, large bowl, sift confectioners' sugar.
Make an indention in the center of the sifted sugar and pour in the gelatin mixture.
Stir until combined (ideally with a wooden spoon.)
Dust your work surface with confectioners' sugar.
Turn your fondant mixture out onto the work surface and work the powdered sugar in with your hands.

Happy Kneading!

Itsy Beet-sy Beets...back to blogging

The whole family went up to the coldest region in the Philippines, Baguio or Benguet. The place is known for its cool climate, good food since they get the best of the best like the fresh produces I found this great spot of veggies and this beets struck me the most. I did not have to fix or adjust my digital camaera to get a good photo shoot for my come back to blogging. The length of the sprouts in the beets was just right, the lighting was perfect. That is one thing I like in blogging, you learn to appreciate just about anything depending on your subject and you tend to research and justify the whats, hows, wheres, whys of the subject. There were a lot of people passing by the vegetable area but this one spot for the beets was definitely ignored and ha!ha! taken for granted. I love the natural effect the environment provided that day to this shot I made.
Beet-sy Infos
Beets are usually firm, round, uniform in size. Tops should be fresh or just wilted, but not yellow or deteriorated. Large, rough beets are often woody.
As a dish...
To prepare it: Cut off tops, leaving an inch of stem attached to beets. Leave roots on. Scrub well. Steam or boil before peeling. The perfect seasonings, flavorings and combinations that goes well with beets are: lemon, allspice, caraway, cloves, dill, ginger, horseradish, bay leaf, orange, sour cream and onion.
As a beverage...
A rich ruby-color is imparted to drinks by the inclusion of beetroot. Always used raw, they do not need to be peeled just scrubbed. The juice is quite strong tasting, so use it sparingly: above one quarter (1/4 of a piece of beets) beetroot juice to three quarters(3/4 ) other juice. Beetroot greens enhance the nutritional value of the beet beverage. However they are fairly high in oxalic acid, which is poisonous if consumed in large quantities. Juiced beetroot and leaves work well in all vegetable combinations.
Therapeutic uses...
Beetroot is used as a blood fortifier and iron builder in traditional herbalism, particularly for heavy menstrual blood loss. It is very rich in immune-boosting beta-carotene, as well as many other materials, including iron and manganese. It is also traditionally used during convalescence.

This beverage recipe is just right when you just want to concentrate. This is perfect to maintain a healthy brain.

Itsy Beet-sy Beverage
yield: 2 small glasses or 1 large glass

200 grams raw beets
1 carrot
1 large orange
50 grams spinach
Cut the beetroot into wedges. Chop the carrots, cut away the skin from the orange and roughly slice the flesh.Push all these in the juicer and add ice. Pour onto the glasses. Enjoy!

Everyday should be a lucky day! Kendi Bistro is celebrating 888 or August 8, 2008 era as the chinese says the luckiest day. This dessert is made from meringue flavored with cinnamon that goes well with any caramel-based component, like the banana mousse in it. We all know that graham flour is good with melted butter and lots of sugar to sweeten it that made it more chewy inside and inhibits the meringue from getting soggy while cooling in the freezer. Yes, it is chilled before it is served but covered with clear plastic to avoid it from getting soft. It is finished off with a cinnamon stick and a banana leaf strip.
Whatever it is that you do this day, make it a lucky one and give it your best!

My kitchen has come up with it's international set of menu and this is one of them. Coconut-Turmeric is basically popular in Italy and India which reminds of good friends back when I was in college. I thought a pasta dish which could be plain with just mushroom and peas can even be made better with the flavors incorporated. I would want people who dine at the bistro that eating it in a claypot is artful and still be a [KENDI] -like cuisine.

This perfect ending is velvety yet refreshing. Kendi Bistro is all up to develeoping your sense of taste to a higer level.
Cream:
Heavy Cream
Powdered Sugar
Vanilla Powder
A little cinnamon
Poppyseed
Thinly sliced Pineapple
It was simply whipped to semi-soft peak and poppyseeds were folded in. Pineapple fanned and dipped in the cream.