Top: Vietnamese Summer rolls with shrimp (here’s the recipe from Sally’s Baking Addiction. Second: Vietnamese Spring Rolls with added fruit (photo California Strawberry Commission). Third: Rice paper wrappers (photo © Denzel Green | CooksInfo.com). Bottom: Traditional packaging (photo Three Ladies Brand).

Rice paper is a name for everything different products, including edible paper and decorative papers, including wallpaper. The edible kind, made from rice flour, is the white, translucent wrapper used for Vietnamese spring and summer rolls, chilled and raw or fried and hot. They can be used to wrap savory or sweet ingredients—or a combination.

Here’s more about rice paper from CooksInfo.com.

Beyond traditional spring and summer rolls rolls (here’s the difference between spring rolls and summer rolls), you can make lots of fusion food. Some of the uses we’ve tried:

 
Some supermarkets carry rice paper in the Asian products aisle; or get them from an Asian grocer or online. They may be called spring roll wrappers or spring roll skins.

 
RECIPE: DIY SPRING ROLLS

This is a fun dish made by each person at the table, like Moo Shoo Pork. We first had it at a Vietnamese restaurant in Paris in our late teens, and it was love at first bite: grilled beef and fresh mint wrapped in butter lettuce leaves with condiments.

We’ve since added rice paper for do-it-yourself spring rolls. You can make them vegetarian or add a grilled protein of choice.

Set the table with ingredients of choice. You can use them all (we do) or make a selection of five or so.

 
Plus

 
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*Asian vinaigrette: For 1/2 cup, combine 2 teaspoons unseasoned rice vinegar, 1 tablespoon soy sauce, 1/2 cup olive oil or other salad oil, 1/2 teaspoon dark/toasted sesame oil, 1/2 small garlic clove finely grated. You can also add a squeeze of fresh lime juice and/or grated lime zest.

†You can make your own sambal olek simply by grinding chiles with water to form a paste. We used a mortar and pestle.

Nuoc cham is Vietnamese for “dipping sauce.” Nuoc mam cham is specifically a fish sauce-based dipping sauce.

Ingredients For 1 Cup

 
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†Bird’s eye is a very hot chile, 100,000
225,000 Scoville Heat Units. You can substitute the less hot jalapeño or serrano—pick the smallest ones. (See the different types of chiles.)

 
RECIPE #2: HUMMUS & CRUDITÉS “CLOCK”

Whether you have kids or a sense of whimsy, this Hummus and Crudités “Clock” is a fun and good-for-you snack (photo above).

We adapted the idea from a photo on the Tio Gazpacho Facebook page, and created the face of the clock from hummus.
 
Ingredients

Top: Nuoc mam cham sauce (photo and recipe variation from GastronomyBlog.com). Bottom: Hummus “clock” on rice paper (photo Tio Gazpacho | Facebook).

 
Preparation

1. SOFTEN the rice papers according to package directions. Spread with hummus and place on a plate. (It’s difficult to make a perfectly round clock face, so the we use the rice paper for a clean look).

2. ADD the crudités as shown in the photo to make the face of the clock.

3. SPRINKLE the the rest of the plate with minced parsley if you need to “fill out the plate.”
  

Top: Margarita rim. Second: Cupcake garnish. Third: Salad garnish. Third: Eggs. Photos courtesy Hibiscus-Salt.com. Bottom: Hibiscus flower. Photo courtesy TypesOfFlower.com.

A number of years ago, hibiscus flowers became a trendy ingredient for mixologists and pastry chefs, with the import of Wild Hibiscus Flowers in Syrup from Australia’s Wild Hibiscus Flower Company.

It took us this long to try the company’s second hibiscus product, Wild Hibiscus Flower Pyramid Salt Flakes. Salty, fruity-zingy-tart and beautiful, it’s become the latest “it” gift for us.

WHAT IS HIBISCUS SALT?

First, what is hibiscus? It’s a genus of flowering plants in the mallow family, Malvaceae—the same genus that gave us marshmallow. The genus contains several hundred species that are native to subtropical and tropical regions throughout the world.

The flowers often have vivid colors and fragrances. The blossoms are used as a flavoring for everything from beverages to ice pops (we highly recommend hibiscus iced tea. The flavor is fruity and floral, with a tart, red fruit backbone.

The blossoms are also used to make a gourmet finishing salt with a pyramid shape similar to England’s Maldon salt and Cyprus Sea Salt. Hibiscus salt is a blend of dried, ground hibiscus flowers and Australian pyramid salt flakes.

Finishing salts are top-quality salts that are known for their unique textures, which allow them to quickly dissolve when applied to finished dishes. These include flake salt, fleur de sel, and French sea salt.
 
Flake salt is a light crystal salt reminiscent of snowflakes. Seawater is are evaporated by the sun and wind producing salt brine that is slowly heated to the point where delicate pyramids shaped crystals of salt appear. The finished product is light, flaky sea salt.

Flake salts are harvested all over the world: the Maldon River in England, Anglesey off the island of Wales, New Zealand, and Australia. The pink flake salt shown here comes from Australia’s Murray-Darling River Basin, where a red pigment, carotene, is secreted by algae.

The crystals are small, fine, flat and pink; combining with the hibiscus yields a salt with violet hues.

In addition to delicate flavor and eye appeal, the salt is rich with calcium and magnesium, among other minerals.

The product is call natural, certified kosher (by Kosher Australia) and gluten free.
 
CHECK OUT THE DIFFERENT TYPES OF SALT IN OUR SALT GLOSSARY.

 
HOW TO USE HIBISCUS SALT

Hibiscus salt can be sprinkled as is, crumbled for a finer presentation or used in a salt grinder. It can be used with sweet and savory foods and beverages.

 
Get yours today.

Serve it with a bubbly Mimosa (recipe below).

RECIPE: SOUFFLE OMELET WITH BALSAMIC STRAWBERRIES

Ingredients

 
Preparation

A Souffle Omelet, stuffed with balsamic strawberries (photo courtesy California Strawberry Commission).

2. WHISK the egg yolks, vanilla and remaining ½ teaspoon of granulated sugar in a small bowl for 1 minute, or until slightly thickened.

3. BEAT the egg whites in the bowl of an electric mixer until they form soft peaks. With a rubber spatula, fold the yolk mixture into the whites until no streaks remain.

4. MELT the butter in 10-inch nonstick skillet over medium heat. When the butter is sizzling add the egg mixture, spreading it into an even layer with the spatula. Cover the pan and reduce the heat to low. Cook for 3 to 4 minutes or until the omelet is golden brown on the bottom and barely set on top.

5. SPOON the strawberries down the center of omelet. Use the spatula to fold the omelet in half over filling.

6. SLIDE the omelet onto a plate and dust with confectioners’ sugar. Add a dollop of sour cream or mascarpone as desired.

Top: You don’t need Champagne flutes to serve a Mimosa (photo courtesy DrinkSkinny.com. Bottom: Even better, a Blood Orange Mimosa (photo courtesy BakeholicMama.com).

OMELETTE VS. OMELET?

It’s the French versus British spelling. Both are correct: Omelette is is more elegant while omelet is easier to spell.

 
RECIPE: MIMOSA COCKTAIL

Use juice from a carton if you like, but the best Mimosa Cocktail is made from fresh-squeezed juice (juice is half the recipe, after all). Even better is fresh-squeezed blood orange juice!

Unless you have an excess of Champagne to use up, save the money and buy a Cava or Prosecco, in the $12 to $15 range; or a Sparkling Rosé. If you don’t have Champagne flutes, use white wine glasses or a tall, slender stemless glass.

Variations: Try a Grapefruit Mimosa substituting grapefruit juice, or a Grand Mimosa with a splash of Grand Marnier or other orange liqueur.

Ingredients

 
Preparation

1. POUR the sparkling wine into the flute. It should comprise half of the contents.

2. TOP the sparkling wine with orange juice, then the optional orange liqueur. The heavier weights of the juice and liqueur will travel to the bottom and self-mix.

If you feel that mixing is necessary, give the drink half a gentle stir with a swizzle stick so you don’t break the bubbles.

3. CUT a notch in the strawberry and set it on the rim of the glass. Serve immediately.

The Mimosa, a cocktail composed of equal parts of orange juice and Champagne or other dry, white sparkling wine, was invented by bartender Frank Meier circa 1925 at the Hôtel Ritz in Paris.

Served in a Champagne flute, it is believed to be named after the the mimosa evergreen shrub (Acacia dealbata), which bears flowers of a similar color to the drink.

Because of the juice component, the Mimosa is often served at brunch. The optional addition of a small amount of orange liqueur like Grand Marnier complements the juice and gives the drink more complexity.
  

On Mother’s Day we called our aunt to send our best wishes, and ended up chatting about our family’s favorite topic: food. We ended up reminiscing about the Pecan Logs from Fanny Farmer and the Pecan Honey Buns from Horn & Hardart, both chains long gone.

After the call ended, we couldn’t wait to make these delicious, 90-minute Brown Butter Cinnamon Rolls from one of our favorite bakers, Audra, The Baker Chick.

If you’d like to bake something this weekend, we recommend these yummy breakfast and tea-time pastries. They’re at best warm from the oven (or warmed up in the microwave), but “best” is relative: They’re always delicious! Any extras can be frozen.

October 4th is National Cinnamon Roll Day.
 
 
RECIPE: BROWN BUTTER CINNAMON ROLLS

Ingredients For 12 Rolls

 
For The Filling

 
For The Frosting

 
Preparation

1. HEAT the milk in a small saucepan until it bubbles, then remove from the heat. Whisk in the butter and stir until melted. Let the mixture cool until lukewarm.

2. COMBINE in a large mixing bowl 2¼ cups of the flour, the yeast, sugar and salt; whisk together. Add the water, the egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition (the dough will be too thick and sticky at this point to use the a mixer.) When the dough has just pulled together…

Top: The Baker Chick’s Brown Butter Cinnamon Buns. Center: A version of the original Pecan Honey Buns of our youth, also called sticky buns. Here’s the recipe from Susan Spungen, The Modern Cook. Photos copyright their respective owners. Bottom: A recipe for sticky buns from EzraPoundCake.com.

4. BROWN the butter by placing it in a small microwave-safe container. Cover it with a microwavable saucer or other tight lid (including microwavable plastic wrap with a vent cut in) and microwave for 3-5 minutes. The butter will melt, pop and then turn brown. If you don’t have a microwave, you can do this on the stove top. While the butter cools slightly, mix together the filling—butter, brown sugar and cinnamon—in a small bowl.

5. ROLL out the dough into a 9×12 inch rectangle on a lightly floured surface (use a 9×13 baking dish as a guide.) Using a pastry brush, slather the dough with the brown butter. Sprinkle the dough with the cinnamon-sugar mixture and the optional raisins/nuts, and press in lightly so they does’t fall out when you roll the pastry. The brown sugar mix should cover the dough all the way to the edges.

6. ROLL up the dough and pinch the seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9×13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes.

7. PREHEAT the oven to 375°F. Bake for 17-20 minutes, or until golden. While the rolls bake…

8. MAKE the frosting: Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, ½ cup at a time. Beat until creamy and spreadable. Let the rolls cool for 10 minutes and then spread the rolls with frosting. Serve warm.

 
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*Proofing is the final rise of shaped dough before baking—a specific rest period during the fermentation process. Cold air will retard the rise, so if it’s cold in your kitchen, preheat the oven to 200°F and proof the dough in the oven.
  

[2] A medley of cherry and grape tomatoes.

[3] Mini cucumbers.

We first saw Avocado Toast in the form of seasoned, chunky mashed avocado on whole grain toast—perhaps garnished with sprouts or halved cherry tomatoes. As its popularity grew, so did creativity.

Today’s tip is: Design your ideal Avocado Toast recipe. Ours includes capers, fresh basil, pimento, sweet onion, tomato or sundried tomato, and a balsamic drizzle on crusty country loaf toast. Sometimes we add slices of hard-boiled egg.

Avocado toast can be served for breakfast or snacks, or as smaller hors d’oeuvre (crostini).

Here are two more takes on Avocado Toast:
 
 
RECIPE #1: LOADED AVOCADO TOAST OR CROSTINI

This recipe, from Chef Roger Mooking for Sunset Produce, uses the brand’s mini cucumbers and Wild Wonders mix of cherry and grape tomatoes in red and orange. Prep time is 15 minutes.
 
Ingredients For 4 Servings

Preparation

1. SEPARATE the shallot slices into individual rings. Submerge them in a bowl of cold water and let them stand for 10 minutes. Drain and discard the water.

2. TOAST the bread lightly, place a slice on each plate, and spread 2 tablespoons of avocado on each slice. Top the avocado with a pinch of smoked paprika.

3. DIVIDE the tomatoes, then the cucumbers, on top of the avocado. Sprinkle with a pinch each of cracked black pepper (you can crush peppercorns in the mortar, too), lemon zest, sea salt, and ground fennel seed. Place the shallot slices on top or to the side.

4. DRIZZLE 1 teaspoon of olive oil on top of each slice to finish. Serve immediately.

RECIPE #2: AVOCADO-MISO TOAST

Miso may seem an unusual pairing with avocado, but the flavors are very complementary. This recipe from Quinciple features an unusual ingredient: hozon, a proprietary miso-style spread made by David Chang’s Kaizen Trading Company.

Hozon isn’t yet available to consumers outside of Quinciple’s meal delivery service, but you can substitute regular miso. The difference is that traditional miso is made from fermented soybeans, and hozon is made from fermented legumes, nuts, and seeds.

You can easily whip up miso compound butter or hozon compound butter (recipe below). It gives umami flavor and savory contrast to the avocado toast.

Ingredients For 2 Slices

 
Preparation

1. TOAST the bread until golden and crisp. If using hozon…

2. WHISK together the butter and hozon in a small bowl, until combined. Otherwise, coat each piece of toast generously with miso compound butter (recipe below).

3. SLICE each avocado half as shown in the photo, and press down gently to fan out the slices.

4. ARRANGE each fanned avocado half atop a piece of toast. Garnish with scallions, sesame seeds and salt.
 

[4] Miso butter, a compound butter (photo © MomofukuFor2.com.

Compound butter is a classic French ingredient: a blend of unsalted butter with another flavor ingredient that complements the particular recipe. It can be anything from blue cheese to nuts, herbs, spices, and citrus. Here’s more about compound butter.

Ingredients