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Arcane Treatise 292Mizu Shingen Mochi1 teaspoon granulated sugar1 tablespoon agar4 tablespoons minced fresh fruit2 cups boiling watercooking oilmolasses or kokumitsu (brown sugar syrup)soybean flour (kinako)1) Combine sugar and agar in a small saucepan. Gradually dribble in one cup of boiling water while stirring vigorously.2) Raise heat underneath the pan to high, and bring to a boil. Stir in remaining cup of boiling water.3) Dab a paper towel with oil, and lightly coat the insides of four teacups. Fill the teacups halfway with agar solution, then add one tablespoon of minced fruit to each cup. Now carefully pour in remaining solution, and chill in refrigerator until firm.4) Turn the cups onto plates or trays, and garnish with syrup and flour. Serve immediately.
Arcane Treatise 291Red Velvet CheesecakeCrust3/4 cup + extra melted unsalted butter1 cup crushed chocolate cookies1 cup crushed gingersnapsFilling2 pounds cream cheese, softened1/2 cup condensed milk4 large eggs10 ounces semisweet chocolate chips1 large beet, diced2 cups dry red wine1/2 cup buttermilk1 teaspoon vanilla extract1/3 cup packed brown sufar3 tablespoons cocoa powder1 teaspoon allspice1/3 teaspoon cinnamon1 lemon1/4 cup unsalted butter, softenedTopping9 ounces white chocolate1/2 cup sour cream1) In a sauce pan over medium heat, combine wine with brown sugar, stirring until sugar dissolves. Add in beet, and let simmer at low until liquid is reduced by 3/4th. Pour contents of saucepan into a large mixing bowl and reserve.2) Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter. Combine cookie crumbs with one-half cup butter, then press into bottom of the pan and reser
Arcane Treatise 290Red Velvet Flourless Cake1 pint French vanilla ice creamground cinnamon to tasteGanache2 cups buttermilk2 cups semi-sweet chocolate chips2 tablespoons + extra unsalted butter1 large beet, diced2 cups dry red wine5 large eggs, room temperatureSauce1/2 cup milk1/2 cup sour cream4 ounce cream cheese, softened2 egg yolks1/3 teaspoon nutmeg1) Preheat oven to 375 degrees Fahrenheit, and prepare a rack in the center of the oven. Grease six 6-ounce ramekins with butter, and reserve. Place chocolate chips in a large mixing bowl with 2 tablespoons butter. 2) Heat the beet and wine in a saucepan over medium heat and bring to a rolling boil. Let simmer at warm until liquid is reduced by one-half. Fold in buttermilk, stirring until completely blended. Raise heat to high, bring back to a boil, then pour saucepan's contents over chocolate chips. Let mixture sit for two to three minutes before stirr
Arcane Treatise 289Sour Jelly Soup10 ounces prepackaged jellyfish, chopped8 cups chicken stock6 water chestnuts, peeled and sliced3 tablespoons black vinegar2 cup rice wine1 small chili pepper3 tablespoons grated fresh ginger2 large onions, chopped1/2 pound lotus root, sliced2 tablespoons miso paste1) In a large soup pot over high heat, combine stock, wine, vinegar, chili and onions, and let boil until liquid is reduced by one-half.2) Reduce heat to low, then add in water chestnuts, and lotus and let simmer for one hour.3) Stir in remaining ingredients, reduce heat to warm, and let simmer for one more hour.