Another New Year to Celebrate

February 3rd, 2008

Honeycastellatangerine

One thing about living so near the San Francisco Chinatown – you’ll never miss Chinese New Year, because the sound of firecrackers will start resounding through the neighborhood about a week before the actual celebration.

Of course, that’s exactly how the Chinese would have it – I’d love to see a week-long celebration here in the US for, say, Fourth of July, or Thanksgiving, or our own New Year. Back at my parents’ home in Hong Kong, my mom has been busy cleaning every room of the house and preparing many of the traditional New Year’s dishes, like whole fish, dumplings, and jai, or Buddha’s Delight, a vegetarian noodle dish. My dad is undoubtedly stuffing dozens of red envelopes with lucky money for all his nieces and nephews.

There is a traditional Chinese New Year’s cake, called nian gao, which means literally year cake but which can also translate to "every year higher; suggesting that if you eat this cake you’ll do better every year! Nian gao is made from glutinous rice flour mixed with Chinese brown sugar and steamed to a sticky, chewy consistency, similar to Japanese mochi and other sweets made with glutinous rice flour.

Is that what I made for Chinese New Year? I have to make a confession: Nian gao really isn’t one of my favorite sweets! I’ll eat it, but I haven’t really been tempted to make it in the kitchen. Maybe for next year I’ll attempt a version that captures my tastebuds a little more. But for this year, I decided instead to use another traditional New Year food, the tangerine in my baking. The word for tangerine in Chinese sounds similar to the word for luck, and you’ll see people carrying potted tangerine trees or bags of the bright orange fruit home in Chinatown.

Honeycastella2_2

Tangerines come in several varieties, from Clementines to tangelos, which are actually grapefruit-tangelo hybrids. The tangerines you will most often see in Chinatown, with deep green leaves still attached, are sometimes called mandarins and have a brighter, tarter flavor than oranges. They make a superb substitute for lemons, which is exactly what I decided to do – make my favorite lemon curd with tangerines.

The tangerine curd is delectably smooth, pleasingly tart, and a dollop is the perfect topper for a slice of sponge cake – in this case, a version of the Japanese castella. Sweetened with honey, its rich flavor and tight, fine crumb make it a perfect tea time cake.

I also used up my remaining Meyer lemons to make some lemon curd – I couldn’t resist. Both of them are irresistible on the castella.

Thursday marks the official first day of Chinese New Year 4706, or the Year of the Rat. I’m sure by Wednesday night the occasional firecracker pop outside my window will have become a deafening cacophony – but I wouldn’t have it any other way. Happy New Year, and best wishes of happiness and prosperity to you all, in your baking endeavors and everything else!

Honeycastella3

For other Chinese New Year’s traditions, you can read last year’s post.

Oh, and as a reminder, voting opens today (Monday) in the Death by Chocolate contest at Culinate! Please consider clicking on the image below to go to the Culinate website and vote for me! Remember, if you vote you get a chance at winning a trip to Napa as well! Thank you so much!

Choccaramel

Tangerine Curd

adapted from Pierre Herm√©’s Desserts

makes about 1 1/2 to 2 cups

1/2 cup sugar

zest from 3 tangerines

2 eggs

1/2 cup freshly squeezed tangerine juice

3 1/2 ounces butter, cut into 1 inch pieces, softened but not melting

Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Combine the sugar and tangerine zest together with your fingers and add to the metal bowl. Whisk in the eggs and tangerine juice.

Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.

Once the cream is thickened – you should be able to make tracks in the mixture with your whisk – take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.

Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth. It is the addition of butter that changes this recipe from a simple lemon curd to a rich, satiny-smooth cream.

Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.

Honey Castella

adapted from Pichet Ong’s The Sweet Spot

makes 16 mini cakes

1 1/2 cups ( 7 1/2 oz) flour

1/2 teaspoon salt

7 large eggs

3 egg yolks

1 3/4 cups (11 oz) sugar

1/4 cup ( 3 1/2 oz) honey

1/4 cup oil

Preheat the oven to 350 degrees F. If you have mini cake pans (about 9"x13" with slots for eight cakes), grease the pans well. Or you can make one large 9"x13" cake.

Combine the flour and salt together in a bowl and set aside.

Beat the eggs, egg yolks, sugar, and honey together in a bowl and set over a saucepan of simmering water. Whisk constantly until the mixture is thick and smooth and the sugar dissolved, about 6 to 8 minutes. Do not let the mixture get too hot or boil.

Pour mixture into bowl of a stand mixer with the whisk attachment for several minutes on medium speed until the mi xture is pale yellow and has increased in volume, about 10 minutes. Carefully fold in the flour mixture with a rubber spatula.

Pour about 1 cup of the mixture into a medium bowl. Pour in the oil, whisking to incorporate. Slowly pour the oil mixture back into the rest of the batter and whisk thoroughly to combine.

Divide batter among cake pans. Bake in the oven for about 10 minutes, then turn the temperature down to 300 degrees and bake for another 15 minutes until the tops are dark brown and a tester inserted into the center of the cakes come out clean.

Let cakes cool on rack before unmolding.

Tagged with: + + +

Bite This!

Tags:

21 Comments so far ↓

  • dreamsicle #1

    i’m not a big fan of nian gao either, but i do love citrus curds and castella! best of all, i have both tangerines and meyer lemons at home right now, which is a good reason for me to try your recipe some time soon.

    happy chinese new year. wishing you luck and prosperity in the year of the rat! :D

  • peabody #2

    Happy New Year! I am pretty excited because I am a rat…so this is my year. I expect good things to happen.
    Looks like you are celebrating it in a good way.

  • Rosa #3

    The cake and dessert look very scrumptious!

    Happy New Year!

    Cheers,

    Rosa

  • Maya #4

    Lovely post, as always. My grandparents always had a small tangering tree in a pot on the back porch. Thanks for reminding me of that.

  • veron #5

    The curd and the cake looks delicious! I love the creaminess especiall of the curd. Happy Chinese New Year!

  • Kat #6

    Happy Chinese New Year! I’m off to vote :)

  • Deborah #7

    This sounds fabulous!! And I agree – I wish celebrations here in the US lasted a week!

  • Ellie #8

    Happy Lunar New Year!

  • miche #9

    Hi, this sounds delicious and I think I wanna give it a shot maybe tomorrow. Just wanna ask, when does the flour and salt go in? I read through the recipe but I can’t figure out when to add in the flour.

    Thanks!

  • monica #10

    happy chinese new year!! that cake looks absolutely fantastic. i love the thick crust, that’s my favorite part of cakes! and tangerine curd…mmmmmm delicious. i’ve never made tangerine, but i can assure you that curds are great in almost any flavor — melon, pineapple, blood orange are among my favorites.

  • Katy (from Pomelo Pleasures) #11

    Oh what a sweet little cake! Happy new year to you :) The curd sounds wonderful on it!

  • Laura #12

    Wow this sounds good–it is going into the to try file Right Now. :)

  • Ray #13

    Yes, nian gao and gow chung gow, and all kinds of other gao. My great aunt use to own a pastry shop in chinatown; my parents use to help at the shop during the busy holiday seasons. Mom still makes all of the gaos and other items for Chinese New Year.

    Happy New Year!!!!!

  • Ivonne #14

    Wow. Wow. Wow. Anita, everything is so beautiful! Happy New Year to you!

  • eliza #15

    happy CNY Anita!

  • kate #16

    Hey Anita .. wish you a very Happy new year ! I would love to be back home at this time and collect all the lovely lycee :P , but unfortunately i’ll have to wait till next yr.
    Hope u have a wonderful celebration and a gr8 year ahead with gr8 success and lots of happiness.
    Cheers !!

  • Allen #17

    This looks delicious, but I have to admit I love nian gao :-) I look forward to chinese new year so I can get it at the local asian market.

    Happy new year!

  • Us vs. Food #18

    Adorable. I too love citrus curds – how is yours is so light in color?

    All this talk of tangerines compels me to buy some after work and make the Nigella tangerine cake. Maybe that can be my office contribution for the Chinese New Year.

    Also, I just found you recently, and I want pretty much every cookbook you have running down the right side of the page.

    –Us vs. Food

  • Thip #19

    Happy New Year! I like citrus curd too…

  • T #20

    Hi Anita,

    Gung Hay Faat Choy! The castella cake looks awesome.

  • Anita #21

    Thank all and Happy New Year!

    Miche, I’ve corrected the recipe. Thanks for the catch!

    Us vs. Food, I think Meyer lemons might not be as yellow as regular lemons, plus the curd is whipped which incorporates more air into it. That might explain the color difference – I wasn’t trying for a light colored curd!

Leave a Comment