Galia Melon Bingsu w/ Coconut {Vegan}

I finally found a use for that melon baller that’s been sitting around in the back of the drawer for years! Come on, you know it’s in there. Bingsu is a popular frozen dessert in Korea, usually composed of shaved ice, and several toppings such as fruit, condensed milk, syrups, chocolate, cereal, powders, grains, etc. In fact, the word bingsu in Korean translates to shaved ice. Traditional bingsu, also called patbingsu, is made with shaved ice topped with sweet red bean paste. As you can imagine, there are now hundreds of bingsu variations.

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

And while all delectable shaved ice concoctions are worth a try in my opinion, I’ve recently fallen in love with melon bingsu. So when I walked into Monterey Market last week, and the smell of fresh melons smacked me upside the head, I knew what I had to do . . . it was melon baller time!! Instead of sweetening the bingsu by drizzling with condensed milk (which often is the case), I made a sweet iced coconut milk using a little simple syrup. Top with juicy melon balls, and a scoop of coconut ice cream, and you’re in business. Trust me, it’s so refreshing!! Plus, you know it’s finally summer when you get to eat a frozen treat out of a melon bowl. Am I right?! 🙂

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan} | HonestlyYUM (honestlyyum.com)

Galia Melon Bingsu w/ Coconut {Vegan}

Our version of the popular Korean frozen treat - just in time for melon season!
Servings: 2 people

INGREDIENTS

INSTRUCTIONS

  1. Cut the melon in half, and scoop out the seeds. Use a melon baller to hollow out each melon half. Reserve the melon balls in a bowl, and place in the fridge to chill.
  2. Fill each hollowed melon half full of iced coconut milk (see below).
  3. Cover the iced coconut milk with the melon balls.
  4. Top with a scoop of coconut ice cream.
  5. Sprinkle with toasted coconut flakes for crunch, and garnish with fresh mint.

Iced Coconut Milk

  1. The night before assembling, add coconut milk and simple syrup to a bowl and stir to combine. Transfer to a ziplock freezer bag, seal, and lay flat in the freezer overnight to freeze.
  2. Once your melon halves have been hollowed, and you're ready to assemble the melon bingsu, remove the iced milk from the freezer, place the bag on a countertop or other flat surface, and use a rolling pin to crush up the frozen milk. Once the iced milk is all crushed, empty the bag into a bowl, and from there, begin to assemble the rest of the melon bingsu.

NOTES

The iced coconut milk needs several hours to freeze, thus I recommend preparing a day in advance if possible. If you can't find Galia melon, cantaloupe or honeydew will work great. Also, if you don't have a melon baller, you can use a spoon to core the melon, however, the final result won't be as neatly presented.

(images by HonestlyYUM)

Oolong Crème Brûlée

If you haven’t noticed yet, I’m a bit obsessed with infusing my desserts with tea. My go-to is usually Earl Grey (I just love the subtle bergamot flavor) and I’ve done an Earl Grey crème brûlée before. This time, I thought I’d change up this simple crème brûlée with oolong tea. I had never thought to use oolong tea, a lightly roasted tea– slightly floral and full-bodied, in a dessert, until I had Humphry Slocombe’s Oolong tea ice cream that changed my life. Okay, that’s an exaggeration, but I still think about that ice cream to this day. This oolong tea crème brûlée had all the silky rich texture and subtle fragrant tea flavor that I loved in the ice cream with the added caramelized crunchy sugar. If you haven’t experimented with tea and desserts, I think you’re going to love this one!

Oolong Crème Brûlée recipe by HonestlyYUM

Oolong Crème Brûlée recipe by HonestlyYUM READ MORE

Chicken Burgers w/ Jicama & Candied Jalapeños

I recently watched an episode of Anthony Bourdain’s Parts Unknown where he was dining at a restaurant in Rome with some friends and their baby daughter. Bourdain remarked how one huge difference he’s noticed between living in Italy and living in New York is that in Italy people are happy to see kids out at restaurants. Now, I’ve yet to visit Italy since becoming a dad, but I just love the idea that children are a welcome addition to the dining scene. While it’s certainly no Rome, Berkeley does have its fair share of family friendly restaurants, which is great, given that since day one we’ve committed to taking Fiona out to eat with us.

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

Lately, one of our favorite places has been a burger spot called Farm Burger. Not only are their burgers always on point, but they have a pretty big play area for the little ones in the corner of the dining room! And while I’m proud to say that Fiona can (and will) sit patiently through a whole meal and entertain herself without the use of a screen, it certainly doesn’t hurt to have a place for her to escape to and make friends. Another thing I love about Farm Burger is they always have a couple ground chicken burgers on their menu. Looking at their menu right now they have chicken burger with smoked gouda, sherry-date bbq sauce, kale coleslaw, and crispy onions. Umm, yes please!!

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

This particular version I made for you today was, you guessed it, inspired by a special I tried on a recent visit. Note: I’ve made a few tweaks to the recipe since photographing the burgers below, so I apologize in advance for any confusion. Just know that these would make a killer addition to any grilling festivities you have planned for the coming holiday weekend . . . oh, and don’t forget to bring the kids! 😉

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

Chicken Burgers with Jicama and Candied Jalapeños | HonestlyYUM (honestlyyum.com)

CHICKEN BURGERS WITH JICAMA AND CANDIED JALAPEÑOS

Ground chicken burgers garnished with sweet and spicy jalapeños, crunchy tortilla strips, chili mayo, and refreshing jicama.
Servings: 4 burgers

INGREDIENTS

INSTRUCTIONS

  1. Sprinkle the ground chicken generously with salt and pepper to taste. Form into four equal patties, and set aside.
  2. Cut your corn tortillas in half, and cut then cut the halves into quart-inch strips. Add frying oil to a skillet, about 1/4 inch deep, and place over medium heat. Test to see if the oil is ready by adding one tortilla strip. If ready, tortilla should immediately start to sizzle. Add enough tortilla strips to the hot oil to cover the bottom of the skillet, but do not pile on top of each other. Divide into a few batches if necessary. Once tortilla strips are golden brown, carefully remove from the skillet with a metal slotted spoon, and place on a plate lined with a paper towel. Sprinkle immediately with salt. Set aside.
  3. Place sugar, water, and vinegar into a small saucepan over medium heat. Bring just to a simmer, swirling pan to dissolve the sugar. Add the jalapeño slices and let come back up to a simmer, then off the heat. Set aside.
  4. In a small bowl, mix mayonnaise, lemon juice, chile powder, cayenne, and salt to taste. Set aside.
  5. In a larger skillet, add a tablespoon of oil to coat the bottom of the pan, and set to medium heat. Once oil is hot, add the chicken patties, cooking on one side until browned, about 5 minutes. Flip the patties and cook on the other side for another 5 minutes or so. Add the pepperjack, and continue cooking until the temperature of the burgers reach 165° F. Remove from the skillet and let rest.
  6. Assemble your burgers by adding all of the above condiments and fixings to taste.

(images by HonestlyYUM)

Passionfruit Yogurt Popsicles

My love affair with passionfruit started in Taiwan when I would visit my grandparents. When passionfruit are in season, they are everywhere and so cheap. Just a few bucks will buy you heaps of passionfruit. Coming from the States, I had never experienced passionfruit in its raw form and was instantly hooked. I would tear through them and soon became an expert-speed-passionfruit eater, tearing off the tops and just squeezing the pulps and seeds into my mouth. I know, I sound like a mad woman. That’s how much I love passionfruit. Although my favorite way of eating passionfruit is pouring them over yogurt, just how my grandmother would eat them every morning. This recipe turns this breakfast version into a frozen sweet treat. For me, the crunchy seeds are part of the joy of eating passionfruit but you could easily strain them out. These are ridiculously easy to make and the combination of creamy tangy sweet yogurt with tart passionfruit is just perfection!

Passionfruit Yogurt Popsicles by HonestlyYUM

Passionfruit Yogurt Popsicles by HonestlyYUM READ MORE

Mother’s Day Waffle Feast

French toast, pancakes, waffles . . . that was always order of preference before having kids. Motherhood has a way funny way of changing you – even when it comes to personal breakfast choices. Quincy and Coco (who just recently gained two front teeth!) love waffles. So now, of course, I do too. In all honesty, it was Karen’s yeast-raised waffle recipe that won this waffle skeptic over. And if waffles are already your jam, these raise the bar. They’re malty, airy, crispy and versatile enough to experiment with some savory accouterments. We love the idea of serving up a do-it-yourself waffle bar for Sunday’s celebration. Simply cut up fruits, toast up some coconut, fry up some chicken and bacon and warm up maple syrup and caramel sauce. Just be sure to make several batches of the waffle mix the night before so that the yeast has time to do all of its magic. So good, so worth it. Happy Mother’s Day!

Mother's Day Waffle Feast | HonestlyYUM

Mother's Day Waffle Feast | HonestlyYUM

Mother's Day Waffle Feast | HonestlyYUM READ MORE

Orange Mezcal Flan

I fell in love with mezcal at first sip, 15 years ago at my favorite local watering hole in Santa Cruz, CA. My best friend (still to this day) and I, ever adventurous at the bar, were curious about a colorful palm fiber basket tucked away on the top shelf. While I assumed it was merely a decorative piece, he insisted it contained a bottle. A bottle we had to try, no less. Upon our request, the bartender eagerly brought down the basket, and proceeded to pour us two shots of Del Maguey.

Orange Mezcal Flan recipe by HonestlyYUM

I’d be lying if I told you that I remembered the village of origin, but what I can tell you is that those were two of the most heavenly sips of alcohol I’d ever tasted. We were both already tequila drinkers, albeit inexperienced, so to taste something so familiar, yet also so intensely rich and smoky was truly a game changer at the time. There’s no doubt it sits on my Mt. Rushmore of alcoholic spirits (whatever the heck that means). Fast forward to today, mezcal continues to be my friend’s drink of choice; ever since that fortuitous day at the bar. And, it just so happens that said friend also obsesses over flan (and all things custard for that matter). So for his birthday last month, Audrey and I made it our mission to combine these two loves into one heavenly bite. Neither the orange, nor the mezcal are overpowering here. Rather, the subtle pop of bright citrus perfectly compliments the smoky undertone of mezcal.

Orange Mezcal Flan recipe by HonestlyYUM

Orange Mezcal Flan

The subtle pop of bright citrus perfectly compliments the smoky undertone of mezcal in this creamy flan.
Servings: 6-8 servings

INGREDIENTS

INSTRUCTIONS

  1. Combine 1/4 cup water and 3/4 cup sugar in heavy saucepan and place over medium-high heat without stirring.  Let come to a boil and watch carefully for the color to change, swirling gently as needed if the sugar isn’t cooking evenly.  When medium golden brown in color, off the heat and very slowly and carefully pour in the mezcal [seriously, only add just a few drips at a time while whisking, as it will will bubble intensely and create a very hot steam], whisking until the bubbling stops.  Immediately pour caramel into ramekins, distributing evenly.  Set aside.
  2. Warm milk and cream together over medium-low heat until steaming but not boiling.  Off heat and add 3/4 cup sugar, vanilla, orange zest, and salt.  Stir until sugar is dissolved.  Set aside until lukewarm.
  3. Whisk eggs and egg yolks together in a medium bowl. Slowly whisk in lukewarm milk until combined.  Strain through fine mesh strainer and divide evenly into ramekins on top of the caramel.
  4. Preheat oven to 350° F. Separately, boil water. Place roasting pan in the oven and then place your ramekins in it. Pour your boiling water around the ramekins, letting the water come about half way up the sides. Cover the whole roasting pan with aluminum foil. Bake in the water bath for 35-40 minutes, or until just set. Remove from oven and let cool for at least an hour. Once cooled, run a knife around the edge of the ramekin to release the flan, then top with a plate, invert and serve!

(images by HonestlyYUM)

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