CHICAGO (WLS) -- Baking and cooking are a time-honored tradition for the holidays. Chef Malika Ameen, who was featured on "Top Chef: Just Desserts" has a new cookbook "Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking" to share some of her favorite recipes. She joined ABC 7 to give some tips for your kitchen creations.
Author Demo: Earl Grey Pavlova with Malika Ameen
Date: Sunday, December 18, 2016
Hours: 2-4 p.m.
Address: Read It & Eat 2142 North Halsted Street Chicago, IL 60614
Admission/ Ticket Prices: $20 for cooking demo, $49.75 for demo and Malika's new book (20% off sticker price). Purchase tickets on eventbrite. Search 'Malika Ameen'
Deadline to register: Dec. 18
On-site or on eventbrite until Dec. 18 https://www.eventbrite.com/e/author-demo-earl-grey-pavlova-with-malika-ameen-tickets-29204633846?aff=es2
Toasted Brown Butter Matcha Crispies
Active time: 25 minutes;
Total time: 1 hour 10 minutes
Makes 2 dozen pieces
1 1/2 cups unsweetened coconut flakes
4 1/2 cups brown rice cereal
4 tablespoons(2 ounces) unsalted butter
10 ounces marshmallows
Preheat oven to 300 degrees Fahrenheit. In a 9-by-13-inch pan, toast coconut until golden, 6 to 8 minutes. Cool and transfer to a bowl and combine with brown rice cereal. Grease the same 9-by-13-inch pan.
In a saucepan over medium heat, melt butter and continue to cook until milk solids start to brown, about 3 minutes. Add marshmallows and continue to cook over medium heat, stirring occasionally, until marshmallows have completely melted and butter is incorporated. Add the hot marshmallow mixture to the coconut-cereal mixture and stir vigorously with a rubber spatula until the cereal is evenly coated. Transfer the mixture to the prepared pan, Rub a little bit of butter on your hands and press the mixture into the pan so that it is firmly packed, flat and even. Let cool to set, about 30 minutes.
Run a sharp knife around the edges of the pan to loosen the krispies and turn out onto a cutting board. Using a serrated knife, trim 1/2 inch off eachedge, then cut the rectangle lengthwise 2 strips lengthwise that measure 2 inches each. Next Cut each strip into 1 inch pieces to make 24 long rectangles.
White Chocolate Matcha Coating
16 ounces white chocolate, roughly chopped
1 tablespoon coconut oil
2 tablespoons plus
2 teaspoons matcha tea
1/8 teaspoon kosher salt
In a double boiler, melt white chocolate and coconut oil, stirring to combine. Add salt and matcha and stir until matcha is totally dissolved.
Putting it all together:
1/2 cup freeze-dried strawberries,finely chopped
Line a baking tray with parchment paper. Dip each krispie bar halfway into the white chocolate matcha coating. Laythe dipped bars on the parchment paper and sprinkle the chocolate with strawberries. Refrigerate for 15 minutes to set. (Any longer and the strawberries will absorb moisture and lose their crunch.)
Make ahead: You can make the krispie bars up to 2 days in advance, but don't dip them in chocolate more than 1 day in advance or the strawberries will get soggy. Store: Store in an airtight container at room temperature.
Baking for the holidays with Chef Malika Ameen