Castella

Active: 20 minutes; Total: 60 minutes + 3 hours rest; Yield: 8 servings

Butter, unsalted	¾ teaspoon
Water, lukewarm	2 ½ tablespoons
Honey	5 ½ tablespoons
Eggs	6 larges
Sugar, granulated	200 grams
Flour, white bread	200 grams
Matcha powder	1 tablespoon

1. Preheat oven to 350°F; grease a 8-inch springform pan with butter, and line with parchment paper. 
2. Sift together the flour and matcha powder; set aside. 
3. In the bowl of a stand mixer, combine the water and honey, and whisk vigorously. 
4. Add the eggs, and blend vigorously until smooth. 
5. Add the sugar; whisk the eggs and sugar at high speed for 5 minutes, until the mixture thickens and falls in ribbons from the beater. 
6. Pour into a large bowl, and add the flour mixture in three batches, mixing very lightly with a hand whisk. 
7. Pour the batter into the prepared pan, tapping lightly on the counter to release any small air bubbles. 
8. Bake on the middle rack of the oven for 35 to 40 minutes, until the cake is golden brown. 
9. Remove from the oven, and turn over so the baked side is facing down. 
10. Release and remove the springform pan, and peel off the parchment paper. 
11. Cover the cake with a clean tea towel, and set aside at room temperature for at least 3 hours. 

Recipe mildly adapted from Portugal Recipes & Ingredients by Anaïs Bourny Delon.

Rainbow cake with pink frosting

Active: 20 minutes; Total: 40 minutes; Yield: 10 to 14 servings

Flour, cake	24 ounces
Sugar, granulated	24 ounces + 8 ¾ ounces
Salt	1 teaspoon + Pinch
Baking powder	2 tablespoons
Baking soda	1 teaspoon
Egg whites	10 ounces + 7 ounces
Oil, vegetable	6 ounces
Buttermilk, room temperature	8 ounces + 10 ounces
Butter, unsalted, room temperature	12 ounces + 16 ounces
Vanilla extract	1 tablespoon + 2 teaspoons
Raspberries	10 ounces
Cream of tartar	¼ teaspoon
Food coloring gel	½ teaspoon per color layer

1. Preheat oven to 335°F; lightly butter and flour six 8-inch-by-2-inch cake pans, and place a round piece of parchment paper in the bottom of each pan. 
2. Combine 8-ounces buttermilk and the oil; set aside. 
3. Combine the remaining buttermilk, 10-ounces egg whites, and vanilla; whisk to integrate the eggs; set aside. 
4. Combine the flour, 24-ounces sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with the paddle attachment; mix 10 seconds. 
5. Add the butter to the dry ingredients and mix on low until the mixture resembles coarse sand, about 30 seconds. 
6. Add milk-oil mixture, and mix until the dry ingredients are moistened, then increase speed to medium (setting 4 on a KitchenAid), and mix for 2 minutes. 
7. Scrape your bowl, and reduce speed to low. 
8. Add the egg-milk mixture in three batches, letting the batter mix for 15 seconds between additions. 
9. Scrape down the sides again to ensure everything has incorporated. 
10. Divide the batter into six bowls; weigh 15 ounces of batter for each bowl. 
11. Add ½-teaspoon food coloring (red, orange, yellow, green, blue, purple) to each bowl. 
12. Bake for 20 to 24 minutes, or until the edges just start to pulling away from the cake pan. 
13. Immediately tap the pan firmly on the countertop once to release the steam of the cake; this stops the cake from shrinking. 
14. Cool for 10 minutes inside the pans before flipping out. 
15. Freeze for 30 to 60 minutes before frosting. 
16. Press the raspberries through a sieve, discard the seeds; set purée aside.  
17. Using a hand whisk and the stand mixer bowl, whisk together 7-ounces egg whites, 8 ¾-ounces sugar, and cream of tartar.  
18. Place the bowl over (not in) a saucepan of simmering water.  
19. Gently whisk the mixture until it is very hot (130°F on a candy thermometer).  
20. Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they have tripled in volume and are thick and glossy and hold stiff peaks, 3 to 4 minutes.  
21. Reduce speed to medium-low, and continue for another 1 to 2 minutes, until the bowl is just cool to touch.  
22. Increase speed to medium-high, and add 16-ounces butter, one piece at a time, adding the next piece just as the previous one is incorporated.  
23. Stop the mixer every so often to scrape down the sides.
 At some point, the buttercream appears curdled; don’t worry, this is normal.  
24. After all the butter is incorporated, and the frosting is light and fluffy, add the purée, 2-teaspoons vanilla, and pinch of salt.  
25. Rewhip the frosting by hand or with a mixer just before frosting the cake. 
26. For the crumb coat, top the purple layer with ¾-cup frosting, and spread to the edges for about ¼-inch thickness; repeat with the blue, green, yellow, orange, and red layers, then apply a thin layer of frosting all over; refrigerate 15 minutes. 
27. Frost with the remaining frosting. 

Modified recipe by Liz Marek on Sugar Geek Show.

Shaoxing drunken chicken (醉雞)

Active: 30 minutes; Total: 50 minutes + 24 hours refrigeration time; Yield: 6 to 8 servings

Chicken legs, bone-in, skin-on	3 whole
Water
Ginger, freshly sliced	2 to 3 large pieces
Scallions, fresh	2 whole
Salt, kosher	1 tablespoon + 1 teaspoon
Chicken broth	1 ½ cups
Shaoxing Huadiao rice wine, unsalted	1 ½ cups
Sugar	1 teaspoon
Goji berries	1 tablespoon

1. Place the chicken legs in the smallest pot in which you can single-layer them in, and cover with water. 
2. Add the ginger slices, scallions, and 1-tablespoon salt. 
3. Bring to a simmer, then reduce heat to the lowest setting and poach, covered, for 5 minutes. 
4. Turn off the heat, and rest for 15 minutes. 
5. Meanwhile, in a large bowl, prepare an ice bath to shock the chicken. 
6. Prick the chicken for doneness; no blood should run out. If undercooked, simmer 10 minutes more; if done, using tongs, transfer to the chicken to the ice bath, and rest for 2 minutes. 
7. Using a cleaver, hack the chicken into bite-sized pieces, and arrange them in a lidded container. 
8. Strain the broth through a fine mesh strainer, and return to the pot. 
9. Bring to a simmer, and reduce to 1 ½-cups liquid. 
10. Reduce heat to the lowest setting, and add the wine to the broth, return to a bare simmer, then turn off the heat. 
11. Taste the brine, and add salt and sugar, 1 teaspoon each, more or less to taste. 
12. Add the berries. 
13. Pour over the chicken, cover the container, and refrigerate at least 24 hours. 
14. Serve cold or at room temperature. 

Recipe by Zoe Yang and Iris Zhao, from The Mala Market.

Matcha cheesecake

Active: 20 minutes; Total: 2 hour + 5 refrigeration time; Yield: 8 servings

Butter, melted	100g
Graham crackers, crushed	180g
Sugar, granulated	25g + 200g
Matcha powder	24g
Cream cheese, room temperature	675g
Cream, heavy	320g
Cornstarch	16g
Eggs, divided; lightly beaten	2 whole + 2 yolks

1. Preheat oven to 350°F. 
2. Grease a 9-inch springform pan with butter. 
3. Prepare boiling water for water bath. 
4. In a medium bowl, combine the crackers and 25g sugar, then the butter; dump into the prepared springform pan. 
5. Using a flat glass (I prefer my heavy-bottomed whiskey glass), press the crumbs into an even layer. 
6. Bake for 8 minutes; cool to room temperature. 
7. Reduce oven to 325°F. 
8. Gently whisk together 200g sugar and matcha powder to remove any lumps. 
9. In a separate bowl, beat the cream cheese until smooth, about 2 minutes. 
10. Add the matcha-sugar mixture, starting slowly, whisk until smooth. 
11. Add one-third of the cream, whisking until smooth, then whisk in the remaining cream until well combined. 
12. Add the cornstarch, whisking until the mixture looks smooth. 
13. Add the eggs, one at a time, whisking until incorporated. 
14. Using a rubber spatula, scrap the sides and bottom of the bowl to ensure the mixture is evenly incorporated. 
15. Pour over the prepared crust; tapping gently on the counter to level and dislodge any hidden air bubbles. 
16. Using an oven bag to protect the cheesecake, place the springform pan into a large waterbath pan, then place in the over. 
17. Carefully add the boiling water to the waterbath pan, about one-third to one-half the way up the side of the springform pan. 
18. Bake 70 minutes, until it wobbles and bounces when gently tapped on the side; turn off the oven, open the door about 1 inch, and let the cheesecake rest in the oven for about 30 minutes. 
19. Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 5 hours before serving. 

Recipe by Aya Caliva on Pastry Living.

Hakka-style salt-baked chicken

Active: 40 minutes; Total: 4 hours 15 minutes; Yield: 4 servings

Chicken, whole	4 pounds
Ginger, fresh, unpeeled, cut into 5 slices	1-inch piece
Scallions, cut into 1 ½-inch long pieces	2 medium
Rice wine or dry sherry	1 ½ tablespoons
Cilantro	5 sprigs + 2 sprigs
Star anise, whole, coarsely crushed	1
Rose dew liqueur or extra-dry vermouth	1 tablespoon
Salt, kosher	4 ½ pounds + ¼ teaspoon
Chinese chile sauce	1 tablespoon
Water, hot	1 tablespoon
Vinegar, rice	1 teaspoon + 2 tablespoons
Sugar, granulated	½ teaspoon + 1 teaspoon
Garlic, finely chopped	4 teaspoons
Ginger, peeled, finely chopped	1 tablespoon
Oil, corn or peanut	2 tablespoons

1. Remove and discard giblets; trim excess fat; pat chicken dry with paper towels. 
2. Smash the ginger and scallions on a cutting board with the broad side of a knife blade. 
3. Rub the chicken cavity with rice wine; stuff with the smashed ginger and scallion, 5 cilantro sprigs, and crushed star anise. 
4. Pull the chicken legs together, and truss tightly with butcher’s twine; tuck the wings back behind the neck. 
5. Brush liqueur evenly over the chicken skin. 
6. Place the chicken, breast side up, on a wire rack; let stand at room temperature in an airy place until the skin is dry to the touch, about 2 hours. 
7. Wrap the chicken in a single layer of loose-weave cheesecloth; bunch together extra cheesecloth above the breast, tying into a knot or with a piece of string; trim off excess cheesecloth. (The chicken should be tightly wrapped in a bundle.) 
8. Preheat oven to 275°F. 
9. Place 4 ½-pounds salt in a large, heavy, ovenproof stockpot that is just wider than the chicken and will hold the chicken snugly. 
10. Heat over medium-high, stirring often, until the salt is very hot to the touch, about 8 to 10 minutes. 
11. Remove and reserve 7-cups salt from the stockpot, leaving about 1 inch of salt on the bottom of the stockpot. 
12. Place the cheesecloth-wrapped chicken in the stockpot, breast side up, and cover completely with the reserved hot salt. 
13. Cover the stockpot; bake in preheated oven until a thermometer inserted in thickest portion of the chicken registers 160°F, about 1 hour and 30 minutes. 
14. Remove from oven; let the chicken stand in stockpot for 20 minutes. 
15. Hakka chile sauce: Whisk together chile sauce, water, 1-teaspoon vinegar, and ½-teaspoon sugar in a small bowl until the sugar dissolves; let stand 15 minutes before serving. 
16. Hakka garlic sauce: Whisk together 2-tablespoons vinegar, garlic, and 1-teaspoon sugar until the sugar dissolves; let stand 15 minutes before serving. 
17. Hakka ginger sauce: Place 1-tablespoon ginger in a small, heavy serving saucer; heat the oil over medium-high heat until nearly smoking, then pour over ginger; stir to combine; sprinkle with salt, stir again; serve warm or at room temperature. 
18. Gently remove the chicken from the stockpot, holding the knotted cheesecloth on top and pushing the salt aside. (Try not to tip the chicken, so the juices do not spill.) 
19. Carefully transfer the chicken to a platter, and remove the cheesecloth; discard the salt in the stockpot. Remove the trussing strings from the chicken; remove and discard solids inside the cavity of the chicken. 
20. Serve the chicken warm or at room temperature; chop Chinese-style into bite-size pieces; garnish with remaining cilantro sprigs, and serve with the sauces. 

Recipe from Food & Wine Chicken.

Watermelon-basil sorbet

Active: 15 minutes; Total: 4 hours 20 minutes; Yield: 1 quart

Watermelon, ripe, diced in 1-inch cubes	7 cups (3 to 4 pounds)
Sugar, granulated	¾ cup
Basil, fresh, torn + minced	1 cup packed + 2 tablespoons
Lime juice, freshly squeezed	3 tablespoons
Chambord	1 tablespoon
Vodka	1 tablespoon
Salt	Pinch

1. Puree the watermelon in a food processor or blender. 
2. Place a fine mesh sieve over a mixing bowl, and transfer the watermelon to the strain off the juice; discard the pulp. 
3. Reserve ¾-cup of the juice, and place in a small saucepan with the sugar; bring to a boil over medium-high heat. 
4. Add 1-cup of torn basil leaves, cover, and allow to steep for 15 minutes. 
5. Strain the simple syrup into the bowl with the rest of the watermelon juice; whisk to incorporate. 
6.  Whisk in the lime juice, Chambord, vodka, and salt. 
7. Cover, and chill for 4 to 24 hours in the refrigerator. 
8. Prior to churning, stir in 2-tablespoons minced basil. 
9. Churn in your ice cream maker for 15 to 20 minutes; it will look slushy but will get firmer in the freezer. 
10. Freeze for 24 to 48 hours to cure the sorbet before serving, if possible to wait that long. 

Recipe from Sense & Edibility by Marta Rivera.

Honeydew sorbet

Active: 15 minutes; Total: 4 hours and 45 minutes; Yield: 1 quart

Honeydew melon, diced	1 pound
Lemon juice	3 tablespoons
Vodka	1 tablespoon
Sugar, granulated	¾ cup

1. Puree the melon in a food processor or blender until smooth.
2. Strain the pulp over a bowl; transfer the juice to a saucepan, and reserve the pulp. 
3. Add the lemon juice and sugar to the pan, and heat over medium until the sugar dissolves.
4. Stir in the reserved pulp and vodka, then chill the mixture in the refrigerator for 1 hour. 
5. Churn in an ice cream maker until slushy. 
6. Transfer to an airtight container and freeze for 24 to 48 hours to cure.  

Recipe mildly modified from Alton Brown.