Dragon fruit & Passion fruit cake

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Rewati Kulkarni

Ingredients

Group A: Sponge Cake

  • 1/4 cup neutral oil (I used vegetable oil)
  • 1/4 cup brown sugar
  • 1/4 cup whole milk
  • 1 whole egg
  • 1 egg yolk (don’t discard the white: use it to make meringues or a sour cocktail)
  • 1/4 tsp vanilla extract
  • 4 drops orange bitters* (optional)
  • 4 drops black lemon bitters* (optional)
  • 4 drops black lemon bitters* (optional)
  • 4 drops grapefruit bitters* (optional)
  • 2 tsp fresh lime zest
  • 1 cup AP flour
  • 1/4 tsp salt
  • 1 tsp baking powder

Group B: Buttercream

  • 1 yellow dragon fruit
  • 3 tbsp granulated sugar
  • 2 - 3 medium sized strawberries
  • 1/4 tsp vanilla extract
  • 1 cup (2 sticks) butter at room temperature
  • 3 tbsp icing sugar

Group C: Everything Else

  • Passion fruit curd
  • Fresh flowers for decorating
  • Dehydrated citrus wheels, for decorating

Instructions

1
Citrus cake: Preheat the oven to 350 F. Line a baking tray with parchment. Lightly oil and dust with flour. Whisk the oil, milk, vanilla, bitters, and sugar in a medium bowl. Add the egg and egg yolk and whisk well. Add the flour, salt, citrus zest, and b
2
Pour the batter onto the prepared baking tray, making sure the batter has a height of less than a 1/4 inch. Bake for 15 minutes at first; a skewer inserted into the center should come out clean. Increase time if needed. Let the cake cool completely on a w
3
Buttercream: Halve the dragon fruit, scoop out the flesh, and purée it in a blender along with the strawberries. Heat up a small saucepan on medium heat and to this, add the fruit purée and 1 tablespoon granulated sugar. Stir continuously and keep cooking
4
Once cooled, cream the butter with the remaining 2 tablespoons of granulated sugar, till it is fluffy and pale. Then, add the vanilla, fruit purée, and the icing sugar and whisk the butter to form a smooth, creamy mixture (it will have a slightly “sticky”
5
Assembly: Using a 3” – 4” cake ring, or a small bowl, cut out circles from the sheet cake. Coat the top of each layer with a dollop or two of buttercream, then add a teaspoon of the passion fruit curd, and swirl it around. Repeat for all layers. Use the r
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Citrus cake: Preheat the oven to 350 F. Line a baking tray with parchment. Lightly oil and dust with flour. Whisk the oil, milk, vanilla, bitters, and sugar in a medium bowl. Add the egg and egg yolk and whisk well. Add the flour, salt, citrus zest, and b

Not a Deli Sandwich

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Rewati Kulkarni

Ingredients

Chicken

  • 4-5
    oz boneless, skinless chicken breast
  • 2-3
    tsp dry rub
  • butter
    for grilling

Mayo Relish

  • 3
    tsp mayonnaise
  • 1/2
    tsp finely minced Serrano pepper
  • 1
    tbsp shallot
  • 1.5
    tsp finely minced chives

Everything else

  • 6
    inch French baguette
  • mixed spring greens
  • sliced Gruyère cheese
  • 1
    small Persian cucumber
  • 2
    tsp pear jam
  • 1
    tsp capers

Instructions

1
Tenderize the chicken breast with a meat tenderizer or use the good ol’ method of smacking it down flat with a rolling pin. Sprinkle the dry rub evenly between both sides of the fillet, pat it on the chicken and rub with your fingers, and let the chicken
2
Mix all the Mayo Relish ingredients in a small bowl. set the relish aside till it’s time to use.
3
Heat up a grill pan and cook the chicken till its well done and juicy. Butter the bread and toast it on the same grill pan, right after.
4
Assemble the sandwich: On one half of the toasted baguette, smear the mayo relish, add the spring greens, the chicken, strips of the sliced Gruyère, and finally, the sliced cucumber. On the second half of the baguette, spread the pear jam, then scatter th
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Tenderize the chicken breast with a meat tenderizer or use the good ol’ method of smacking it down flat with a rolling pin. Sprinkle the dry rub evenly between both sides of the fillet, pat it on the chicken and rub with your fingers, and let the chicken

Citrus Oleo Saccharine Syrup

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Rewati Kulkarni

Ingredients

  • 3
    large oranges
    I used blood, navel, and minneola
  • 1/4
    cup granulated brown sugar
    plus 2 tbsp
  • 1/4
    cup water

Instructions

1
Peel all the oranges and add peels to a bowl with the sugar and smash down on them like they're personally responsible for the last 2 pandemic years being a total bust. Do this every few hours and let the peels macerate for at least 4 hrs, up to 24 hrs.
2
Juice the peeled oranges. Bottle the juice and refrigerate.
3
When you're happy with the level of maceration of the peels, strain them to obtain that beautiful aromatic citric oil.
4
Add peels, 1/4 cup orange juice, & water to a cookpot and simmer on medium heat for 10 minutes. Strain and let it cool.
5
Mix the oleo saccharine with the strained syrup, shake well, and refrigerate for up to a month. Use in whatever you like (but cocktails are my best bet).
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Peel all the oranges and add peels to a bowl with the sugar and smash down on them like they're personally responsible for the last 2 pandemic years being a total bust. Do this every few hours and let the peels macerate for at least 4 hrs, up to 24 hrs.

Victoria Sandwich with Goldenberry Compote and Earl Grey Whipped Cream

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Rewati Kulkarni

Ingredients

Sponge Cake

  • 1/4
    cup fine granulated brown sugar
  • 1/4
    tsp vanilla extract
  • 1/2
    stick salted butter
    2oz
  • 1
    egg
  • 1/2
    cup bread flour
  • 1
    pinch baking powder
  • 1
    tsp marmalade

Compote

  • 10
    golden berries
  • 1
    passion fruit
  • 1
    tsp brown sugar
  • 1/2
    tbsp gin
  • 1/4
    tsp elderflower syrup
    optional
  • 5
    drops cardamom bitters

Whipped Cream

  • 1/4
    cup heavy whipping cream
    plus 1 tbsp
  • 1/2
    tbsp loose leaf Earl Grey tea
  • 1
    tbsp icing sugar

Instructions

1
Prep the cream: Mix the loose-leaf Earl Grey tea into the heavy cream and let it steep at room temperature for 20 - 25 minutes. Strain the cream to discard the tea and whip it to slightly stiff peaks, then fold in the icing sugar. Refrigerate till it is t
2
Bake the cake: Preheat the oven to 350 F. Grease and dust your cake mold of choice (I used an ≈3.75” ramekin). In a deep bowl, cream the butter and sugar together till the mixture is pale and light, as opposed to the dark brown (sugar) & yellow (butter) c
3
Add half the flour and the marmalade and fold the batter gently; it’s okay to have flour streaks. Add the remaining flour and the baking powder, and fold till there is no dry streak remaining. Pour the batter into the prepared mold and bake for 15 - 20 mi
4
Make the compote: While the cake is cooling, slice the golden berries in half and add them to a bowl with the elderflower syrup, gin, cardamom bitters, and sugar. Scoop out the passion fruit flesh and strain the juice into the same bowl. Discard the seeds
5
After macerating for 25 - 30 minutes, add the mixture to a small saucepan and cook on medium-low heat, while stirring continuously. Continue till the fruit is sticky and has come together as a jammy mix. Turn off the heat and let the compote cool complete
6
Assemble the cake: Slice the cake height-wise in half, yielding two discs of cake. Spread or pipe the whipped cream on the bottom half, then layer on the compote, and close the sandwich with the other half of the cake. Dust with icing sugar and eat right
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Prep the cream: Mix the loose-leaf Earl Grey tea into the heavy cream and let it steep at room temperature for 20 - 25 minutes. Strain the cream to discard the tea and whip it to slightly stiff peaks, then fold in the icing sugar. Refrigerate till it is t

Sweet & Smokey Lavender Boulevardier

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Rewati Kulkarni

Ingredients

  • 1
    oz bourbon
  • 1
    oz sweet vermouth
    sub: a slightly sweet red wine
  • 1
    oz aperol
  • 4
    drops lavender bitters
  • ice
  • orange peel
    to garnish
  • 1/2
    tsp dried lavender
  • cocktail smoking kit

Instructions

1
Add ice cubes, bourbon, vermouth, aperol, and bitters to a mixing glass, and stir swiftly for a couple of seconds. Add a large ice cube to a double rocks glass and strain the cocktail into it.
2
Place the bottom half of the cocktail smoker over the glass, add the dried lavender & wood chips to the mesh holder, and burn with a blow torch for 7 – 10 seconds (yes, till it’s on fire!). Close the lid of the smoker immediately and let the glass sit for
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Add ice cubes, bourbon, vermouth, aperol, and bitters to a mixing glass, and stir swiftly for a couple of seconds. Add a large ice cube to a double rocks glass and strain the cocktail into it.

The Golden Snitch

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Rewati Kulkarni

Ingredients

  • 1
    cape gooseberries, or goldenberries
  • 2
    1-inch sized chunks ripe pineapple
  • 1/2
    oz lime juice
  • 1.5
    oz London dry gin
  • 1/2
    oz simple syrup
  • 3
    barspoons strongly steeped and chilled chamomile tea
  • cubed ice

Instructions

1
Muddle the cape gooseberries & pineapple in a cocktail shaker. Add the lime juice and muddle well again. Add the chamomile tea, simple syrup, dry gin, and a few ice cubes, and shake well for 5-6 seconds. Strain into a chilled coupe and garnish with a goos
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Muddle the cape gooseberries & pineapple in a cocktail shaker. Add the lime juice and muddle well again. Add the chamomile tea, simple syrup, dry gin, and a few ice cubes, and shake well for 5-6 seconds. Strain into a chilled coupe and garnish with a goos

Kumquat Tart

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Rewati Kulkarni

Ingredients

GROUP A: TART & FILLING

  • 1
    tsp very cold butter
  • 1
    tbsp AP flour for dusting
  • 4
    tbsp steel cut oats
    finely blitzed to a flour consistency
  • 6
    tbsp almond flour
  • 1/4
    tsp salt
  • 1/4
    tsp baking soda
  • 1/4
    tsp vanilla extract
  • 1
    tsp honey
  • 1
    egg
  • 1.25
    cup whipped frosting cream cheese
  • 4
    tbsp heavy whipping cream

GROUP B: KUMQUATS

  • 5-6
    Chinese kumquats
  • 2
    tsp Disaronno liqueur
  • 2
    tsp lemon juice
  • 1/2
    tsp brown sugar

GROUP C: CITRUS ZEST SUGAR

  • 1/2
    tsp lemon zest
  • 1/2
    tsp kumquat zest
  • 1/2
    tsp brown sugar
  • S

Instructions

1
Make the tart shell: Mix oat flour, almond flour, salt, and baking powder in a bowl. Add the cold butter and mix with your fingers to form a crumbly mixture. In a separate bowl, lightly whisk together the egg, vanilla, and honey. Gradually add this mixtur
2
Flatten dough into a disc, cover with plastic wrap, and chill at least 30 minutes (preferably overnight). When ready to bake, let the dough sit at room temperature for about 5 - 7 minutes, then roll out to 1/8-inch thickness. Line the inside of a tart mol
3
Bake at 350 F for 20 minutes. Increase baking time in 5-minute increments only if needed (this is dependent on every oven’s efficiency). Take the tart shell out of the oven when it is golden-brown. Cool on a wire rack and then chill in the refrigerator pr
4
Chinese kumquats can be eaten with their skin on, so skip the very arduous peeling process unless you have a lot of time to kill. Slice the kumquats into very, very thin (almost paper-thin) slices. Add the Disaronno, lemon juice, and brown sugar to a smal
5
After the hour is up, whip the heavy cream to soft peaks. Add the whipped frosting cream cheese to the same bowl and whip the mixture on low speed till it’s uniformly fluffy and soft. Pour this into the tart shell and layer the soaked kumquat slices in a
6
Grate one kumquat and part of a lemon to obtain the zest and rub it with the brown sugar using your fingertips. Sprinkle this over the kumquat slices to finish. Chill the tart for at least an hour before digging in!
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Make the tart shell: Mix oat flour, almond flour, salt, and baking powder in a bowl. Add the cold butter and mix with your fingers to form a crumbly mixture. In a separate bowl, lightly whisk together the egg, vanilla, and honey. Gradually add this mixtur

That One Sauce

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Rewati Kulkarni

Ingredients

  • 1
    medium sized shallot
  • 3
    scallions
  • 2
    large garlic cloves
  • 1
    medium sized Serrano pepper
  • handful of fresh cilantro
  • handful of fresh Italian parsley
  • 1/2
    cup water
  • 1/2
    lime, juiced
  • 1/2
    tsp salt
  • 1/2
    tsp cracked black pepper
  • 1/2
    tsp ground cumin
  • 1/2
    tsp brown sugar
  • 1
    tbsp milk
  • 1/4
    cup crème fraiche
    plus 2 tbsp

Instructions

1
Peel and quarter the shallot, peel and halve the garlic cloves, and slice and de-seed the serrano pepper. Heat a cast iron grill pan or skillet (or even a non-stick skillet if you don’t own cast-iron), on medium-high heat. Do not use any grease. Roast the
2
Flip and repeat, then remove the veggies from heat. Transfer them into a blender and let them cool down at room temperature for at least 20 minutes.
3
Add cilantro, parsley, water, lime juice, and all the spices to the blender, and blend till the mixture is a granular paste. Add the milk and crème fraîche and stir well to incorporate. Refrigerate and store in an airtight glass container for up to 3 week
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Peel and quarter the shallot, peel and halve the garlic cloves, and slice and de-seed the serrano pepper. Heat a cast iron grill pan or skillet (or even a non-stick skillet if you don’t own cast-iron), on medium-high heat. Do not use any grease. Roast the

Dark Chocolate Salted Caramel Cardamom Espresso Cookies

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Rewati Kulkarni

Ingredients

  • 70
    g salted butter
    softened at room temperature
  • 90
    g brown sugar
  • 1/2
    tsp vanilla extract
  • 1/2
    tsp amaro
  • 1
    cardamom pod
    substitute: 1/8 tsp ground cardamom
  • 1
    small egg
  • 110
    g AP flour
  • 1/2
    tsp salt
  • 1/4
    tsp baking powder
  • 1
    tbsp instant espresso powder
  • 100
    g dark chocolate sea salt caramel squares
    I used ones by Ghirardelli
  • Chocolate flavoured fleur de sel
    substitute: regular sea salt

Instructions

1
In a medium sized bowl, beat the butter and sugar together till the mixture is pale and smooth (the colour should be Much lighter than the dark brown of the sugar and the texture should not feel as grainy).
2
Add the vanilla, amaro, and egg to this mixture and whisk on medium speed till the mixture is uniformly sticky.
3
In a separate bowl, mix the flour, salt, baking powder, and espresso. Crack open the cardamom pod and smash the seeds down to a fine powder using a pestle & mortar. Alternatively, use ground cardamom. Mix all dry ingredients well and add this mixture in b
4
Roughly chop up 70 g of the chocolate squares and add them to the cookie dough. Mix well with a spatula to fully incorporate. Preheat the oven to 350 F. Cover the dough with plastic wrap and refrigerate till the time the oven is preheating. Meanwhile, lin
5
Once the oven has preheated, take out the chilled cookie dough and divide it into little balls. These dough balls can be any size, depending on how big you want your cookies to be. Place the dough balls about 2 inches apart from each other on the parchmen
6
Bake for 12 - 14 minutes, till the cookies are fragrant throughout your kitchen, and have started to turn a slightly deeper brown at the edges. Take them off the baking tray, immediately sprinkle the sea salt on them while they’re still warm and gooey, th
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In a medium sized bowl, beat the butter and sugar together till the mixture is pale and smooth (the colour should be Much lighter than the dark brown of the sugar and the texture should not feel as grainy).

Choux Cookies with Blackberry & White Chocolate Drizzle

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Rewati Kulkarni

Ingredients

Pâte à Choux

  • 2
    tbsp water
  • 2
    tbsp whole milk
  • 1/4
    tbsp sugar
  • 1/4
    tbsp salt
  • 2
    tbsp salted butter
  • 1/4
    cup AP flour
    + 1 tbsp
  • 1
    medium egg
    lightly whisked

Craquelin

  • 1
    tbsp butter
    softened
  • 1
    tbsp sugar
  • 2
    tbsp AP flour

Blackberry & White Chocolate Drizzle

  • 5-6
    blackberries
  • 1/4
    cup white chocolate pellets
  • 2
    tbsp whipped frosting cream cheese

Instructions

1
Craquelin: In a medium bowl, combine all Group B ingredients and mix with rubber spatula until smooth. Roll out the craquelin dough to 1/8-inch in thickness. Use a cookie cutter and cut out circles the same size as you intend your choux cookies to be. Set
2
Pâte à Choux: Preheat oven to 350 F. Bring the butter, sugar, salt, and water to a boil in a small saucepan. Remove from heat. Using a wooden spoon, quickly stir in the flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from
3
Transfer to a large bowl and mix with a hand mixer on low speed until slightly cooled, about 1 minute. Raise speed to medium; add half the whisked egg until a soft peak forms when batter is touched with your finger. If a peak does not form, lightly beat r
4
Transfer the pâte à choux to a piping bag or bottle with a round tip. Pipe out as many choux mounds onto a prepared baking sheet, leaving roughly 2 inches between each mound. If you are making choux with a craquelin top, this is when you want to add the c
5
Place the baking sheet in the oven and immediately bake choux cookies for 35 minutes. Rotate the baking sheet and turn down the oven to 325F, then bake for 10 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool.
6
Blackberry drizzle: Muddle the blackberries well to a fine pulp. Make a water bath to melt the white chocolate till it’s a smooth, runny consistency. Once melted, add the cream cheese frosting and blackberries to the chocolate, and whisk to make a smooth
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Craquelin: In a medium bowl, combine all Group B ingredients and mix with rubber spatula until smooth. Roll out the craquelin dough to 1/8-inch in thickness. Use a cookie cutter and cut out circles the same size as you intend your choux cookies to be. Set