Fried Apple Pie Garnishes (Cinnamon Dust, Miso Butterscotch, Sour Cream Ice Cream)

All from Momofuku Cookbook.

Cinnamon Dust

Ingredients

1. 30g sugar
2. 1 tsp ground cinnamon
3. 1/4 tsp salt

Instructions

1. Grind all ingredients until a dust. 
2. Cover and store away from the light. Keeps indefinitely.

Miso Butterscotch

Ingredients

1. 100g white miso
2. 65g packed light brown sugar
3. 67g mirin
4. Splash of sherry vinegar
5. 58g unsalted butter, room temp

Instructions

1. Heat oven to 204C.
2. Spread miso in a thin layer on a sheet of parchment paper. Bake in oven for 20-30 min, until blackened brown in colour.
3. Let miso cool, then scrape into a blender jar.
4. Add the brown sugar, mirin, vinegar and butter and blend until smooth.
5. Scrape the mixture into a bowl and store, covered in the refrigerator. Keeps for weeks.

Sour Cream Ice Cream

Ingredients

1. 200g sugar
2. 50g water
3. 454g sour cream
4. Grated zest of 1/2 lime
5. 3 tbsp lime juice

Instructions

1. In a small saucepan, combine sugar and water and simmer, stirring until sugar dissolves.
2. Remove from heat and let cool completely.
3. In a large bowl, whisk sour cream until smooth.
4. Gradually whisk in sugar syrup, lime zest and juice to sour cream. Refrigerate until cold.
5. Transfer to an ice cream maker and freeze according to the manufacturer's instruction. 

Apple Pie Filling

From Momofuku Cookbook. You may use different types of apples for the compote and jelly respectively (in the cookbook, they used Empire and Fuji).

Ingredients

Compote

1. 2 small apples, peeled, cored and chopped
2. 65g packed light brown sugar
3. 65g apple cider
4. 1 cinnamon stick
5. Pinch of salt
6. Juice of 1/2 lemon

Jelly

1. 4g pectin crystals
2. 50g packed light brown sugar 
3. Large pinch of ground cinnamon
4. 190g apple cider
5. 2 apples, peeled, cored and chopped

Instructions

Compote

1. In a medium saucepan, combine the apples, brown sugar, apple cider and cinnamon stick and bring to a boil on medium-heat. As soon as the mixture boils, remove the apples and transfer to a mixing bowl. Leave the cinnamon stick in the pan.
2. Turn the heat up and reduce the cooking liquid by half. Add the reduced cooking liquid to the apples, season with salt and lemon juice, then set aside to cool.

Jelly

1. In a small saucepan, combine pectin, brown sugar, cinnamon and apple cider and bring to a boil on high heat. 
2. Place the apples in a large bowl.
3. When the syrup boils, pour it over the apples and stir to combine, then cool the mixture to room temp.
4. Put the bowl in the refrigerator to chill to set.
5. Add the jelly to the compote and stir to blend well. 
6. Store in the refrigerator until ready to use.

Fried Apple Pie

From Momofuku Cookbook.

Ingredients

1. 250g all-purpose flour
2. 3 tbsp cornstarch
3. 3 tbsp sugar
4. 1 tsp salt
5. 2.5 tbsp cold unsalted butter
6. 1 tbsp + 2 tsp pork fat/vegetable shortening
7. 1/2 tsp white/apple/rice wine vinegar
8. 125g water
9. Apple pie filling
10. Oil
11. Cinnamon dust
12. Miso butterscotch
13. Sour cream ice cream

Instructions

1. In the bowl of a stand mixer with the paddle attachment, combine flour, cornstarch, sugar and salt. Beat on low speed for 10-15s.
2. Add butter and shortening and beat on medium-low for abt 3 min, until the dough resembles clumpy sand.
3. Add vinegar to the water, and with the mixer running on medium-low, add the liquid to the dough a few tbsp at a time.
4. Mix for 3-5 min until the dough comes together.
5. Remove from the bowl and shape into a flat, thick rectangle and wrap in plastic. Refrigerate for at least 1h.
6. Bring the dough back up to almost room temp.
7. Using a scale, measure out 6 50g pieces of dough (for the bottoms) and 6 30g pieces of dough (for the tops). 
8. Roll the pieces of dough into the shape of the mold you are using, with the bottoms being larger than the tops.
9. Generously flour the molds.
10. Press the bottom piece of dough into the mold, then fill with 75g of apple pie filling. Repeat for all the pieces of dough.
11. Dip a pastry brush into cold water and brush the edges of the dough in the molds, then gently lay the top pieces of dough over the moulds and crimp the top and bottom pieces of dough together.
12. Freeze the pies in the molds for 30 min
13. Remove the pies from the molds, transfer to a baking sheet, wrap in plastic and freeze the pies until solid, for at least a few hours.
14. In a large pot, heat a quart or two of oil to about 182C.
15. Fry the pies one at a time. After about 5 min, the pie should float up to the surface of the oil and appear golden brown. Remove from the oil, and cool on a wire rack. 
16. After 1 min, dust the top of the pies with cinnamon dust.
17. Serve each pie with a tbsp of miso butterscotch and sour cream ice cream. 
18. Serve immediately.

Cherry Tomato Salad with Tofu and Shiso

From Momofuku Cookbook. Momofuku's riff on the classic Italian caprese salad (mozzarella, tomato, green basil, seasoned with olive oil and salt).

Ingredients

1. 12 ounce silken tofu, drained
2. 2 pints mixed cherry tomatoes
3. 1/4 cup sherry vinegar
4. 1 tbsp light soy sauce
5. 1 tsp sesame oil
6. 1/2 cup oil
7. Salt
8. Black pepper
9. 6 shiso leaves, sliced

Instructions

1. Using a ring mold, cut the silken tofu to obtain 8 rounds of tofu.
2. In a large saucepan, add water and salt and bring to a boil.
3. In a large mixing bowl, prepare an ice bath.
4. Cut a tiny X in the bottom of about 2/3 of the tomatoes.
5. Drop the tomatoes into the boiling water in batches, and after 10s, remove them and transfer to the ice bath.
6. Remove the skins from the tomatoes and place the tomatoes in a bowl, and refrigerate for 10 min.
7. Cut the remaining 1/3 of the tomatoes in half. 
8. In a mixing bowl, combine the vinegar, soy sauce, sesame oil and oil and stir. 
9. Add in the halved tomatoes and toss to coat.
10. To serve, place 2 pieces of tofu in each bowl. Top each portion with tomatoes, and season with salt, black pepper and shiso leaves.

Momofuku Steamed Buns

From Momofuku Cookbook. Makes 50 buns.

Ingredients

1. 1 tbsp + 1 tsp active dry yeast
2. 1.5 cups water, room temp
3. 4.25 cups bread flour
4. 6 tbsp sugar
5. 3 tbsp dry milk powder
6. 1 tbsp salt
7. 1/2 rounded tsp baking powder
8. 1/2 tsp baking soda
9. 1/3 cup rendered pork fat/vege shortening, room temp

Instructions

1. In a bowl of a stand mixer with the dough hook attached, combine yeast and water. Add flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on low speed for 8-10 min, until the dough becomes a neat, not too sticky ball.
2. Lightly oil a medium mixing bowl with the fat/shortening, and place the dough inside. Cover with a dry kitchen towel, place in dark warm place and let proof for about 1h 15 min until the dough rises about double its size.
3. Punch the dough down and turn it out onto a clean, lightly floured surface.
4. Using a bench scraper or knife, divide dough in half, then divide each half into 5 equal pieces.
5. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total.
6. Roll each piece into a ball. 
7. Place the balls onto trays and cover with a dry kitchen towel/plastic wrap, and allow them to proof for 30 min.
8. Cut out fifty squares of parchment paper.
9. After the dough has proven, flatten each ball with the palm of your hand, then use a rolling pin to roll out into an oval. 
10. Using a chopstick coated with fat, fold the oval over onto itself with the chopstick in the middle to form the bun.
11. Withdraw the chopstick, leaving the bun folded, and put each bun onto a square of parchment paper. 
12. Place the buns under the kitchen towel/plastic wrap again and let rest for 30-45 min.
13. Set up a steamer on the stove. 
14. Steam the buns in batches on the parchment squares for 10 min.
15. Remove the parchment and use the buns as necessary. You may serve them immediately, or cool completely and seal in plastic freezer bags to store in the freezer. 
16. The buns will keep in the freezer for a few months. Reheat frozen buns in a steamer for 2-3 min until soft and warm.

Toasted Rice

Inspired by Momofuku's Roasted Rice Cakes, and Japanese yakimochi (grilled mochi), yaki-onigiri (grilled rice balls) and gohei mochi (grilled rice cakes). 

Ingredients

1. Glutinuous rice/regular steamed white rice/sushi rice/mochi/rice cakes
2. Oil
3. Miso paste
4. Soy sauce

Instructions

1. In a bowl, mix miso paste and soy sauce until combined.
2. Shape/cut the rice cake into desired size.
3. Heat a pan on medium-high heat until hot. Add oil and let is heat up until just about to sizzle.
4. Place the rice cakes onto the pan and sear for about 2-3 min on each side, while brushing the rice cakes with the miso mixture. Grill until the rice cakes are golden-brown and crisp.

Korean Red Dragon Sauce

From Momofuku Cookbook. Makes about 1.25cups.

Ingredients

1. 1/2 cup water
2. 1/2 cup sugar
3. 3/4 cup ssamjang (spicy Korean fermented bean paste)
4. 2 tbsp light soy sauce 
5. 1 tsp sherry vinegar
6. 1 tsp sesame oil

Instructions

1. In a small saucepan, bring water and sugar to a boil, stirring until the sugar dissolves.
2. Remove from heat and let cool for a few min.
3. Then, stir in ssamjang to dissolve. 
4. Stir in the soy, vinegar and sesame oil.

Bacon Dashi

From Momofuku Cookbook. Makes 2 quarts.

Ingredients

1. 2 pieces konbu
2. 8 cups water
3. 1/3 pound smoky bacon

Instructions

1. Rinse konbu under running water.
2. In a medium saucepan, simmer konbu with water over medium heat, then turn off the stove and let steep for 10 min.
3. Remove konbu from pot and add bacon. Bring to a boil, then turn down heat to a gentle simmer. Simmer for 30 min.
4. Strain bacon from dashi, and chill the broth until the fat separates and hardens into a solid cap on top. Remove and discard the fat. 
5. The dashi will keep, covered, for a few days in the refrigerator.

Kimchi Butter

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 90g kimchi
2. 115g butter, room temp
3. 1/2 tsp kosher salt
4. 1/4 tsp freshly ground black pepper

Instructions

1. Puree kimchi in blender.
2. Put butter in bowl of stand mixer with paddle attachment and paddle on medium speed for 2-3 min, until light and fluffy. Scrape down sides of bowl. Add pureed kimchi, salt and pepper, and paddle for another 2 min. When the mixture is light, fluffy and red, stop and scrape down sides. 
3. Turn butter out onto a piece of parchment. Lay a second piece of parchment on top, and press down on butter with hands to flatten into a 4x6" rectangle. Transfer the parchment to the fridge to firm up. Wrapped in plastic, it will keep fresh in the fridge for up to 1 month.

Mother Dough

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 550g flour
2. 1 tbsp kosher salt
3. 3.5g or 1 1/8 tsp active dry yeast
4. 370g water, room temp

Instructions

1. Stir tgt flour, salt and yeast in bowl of stand mixer by hand, using the dough hook like a spoon. Continue stirring by hand as you add water, mixing for 1 min, until mixture comes tgt into a shaggy mass.
2. Engage the bowl and hook and have the machine mix the dough on lowest speed for 3 min, or until the ball of dough is smoother and more cohesive. Then knead for 4 more min on lowest speed. The dough shld look like a wet ball and bounce back softly when prodded.
3. Brush a large bowl with oil and dump dough into it. Cover with plastic wrap and let proof at room temp for 45 min.
4. The dough is ready to be used. If you do not plan to use on the day you make it, you can store the dough in an airtight container at least twice its size in fridge for up to 3 days. Take it out of the fridge and let it come to room temp 30-45 min before using.

Celery Root Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1 medium celery root, peeled and cut into chunks
2. 1 tbsp grapeseed oil
3. 1/4 tsp kosher salt
4. 1/4 tsp freshly ground black pepper
5. Milk if needed
6. 150g white choc
7. 40g butter
8. 50g or 2 tbsp glucose/35g or 2 tbsp corn syrup
9. 55g cold heavy cream
10. 1 tsp kosher salt

Instructions

1. Heat oven to 325F.
2. Put celery root chunks on big sheet of aluminium foil. Add oil, salt and pepper and toss to coat celery root. Fold up foil to enclose the celery root, put the foil packet on a sheet pan and roast for 30-60 min. The celery root should be slightly caramelised and mushy-tender; if not, give additional 15-min intervals in the oven.
3. Transfer celery root to blender and puree. (Add 2 tbsp milk if blender is giving you trouble.) Pass puree through fine-mesh strainer; the texture should resemble Libby's pumpkin puree or baby food. Measure out 125g of puree. Let cool.
4. Combine with white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.

Pumpkin Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 150g white choc
2. 25g butter
3. 50g or 2 tbsp glucose/18g or 1 tbsp corn syrup
4. 55g cold heavy cream
5. 75g Libby's pumpkin puree
6. 1 tsp kosher salt
7. 1/2 tsp ground cinnamon

Instructions

1. Combine white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.
2. Transfer choc mixture to a container than can accommodate an immersion blender. Warm the glucose in microwave for 15s, then immediately add to choc mixture and buzz with hand blender. After a min, stream in heavy cream, with hand blender running. Blend until mixture comes tgt into smth silky, shiny and smooth.
3. Blend in pumpkin puree, salt and cinnamon. Put in fridge to firm up before using at least 4 hours or ideally overnight. Keep for 1 week stored in airtight container in fridge. Serve cold.

Liquid Cheesecake

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 225g cream cheese
2. 150g sugar
3. 1 tbsp cornstarch
4. 1/2 tsp kosher salt
5. 2 tbsp milk
6. 1 egg

Instructions

1. Heat oven to 300F.
2. Put cream cheese in bowl of stand mixer with paddle attachment and mix on low speed for 2 min. Scrape down sides with spatula. Add sugar and mix for 1-2 min, until sugar is completely incorporated. Scrape down sides.
3. Whisk cornstarch and salt in medium bowl. Whisk in milk in slow, steady stream, then whisk in egg until the mixture is homogeneous.
4. With mixer on medium-low, stream in the egg mixture. Paddle for 3-4 min, until mixture is smooth and loose. Scrape down sides.
5. Line a 6x6" baking pan with plastic wrap. Pour batter into the pan, put the pan in over and bake for 15 min. Gently shake the pan. The cheesecake should be firmer and more set towards the outer boundaries but still be jiggly and loose in the centre. If cheesecake is jiggly all over, give it 5 more min. And another additional 5 min, if necessary, but never more than 25 min. If cheesecake rises more than 1/4 inch or begins to brown, take out from oven immediately.
6. Cool completely, and allow to set. Once cool, store in airtight container in fridge for up to 1 week.

Red Velvet Ice Cream

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1 gelatin sheet or 1/2 tsp powdered gelatin
2. 220g milk
3. 1/2 recipe Fudge Sauce
4. 50g chocolate cake scraps
5. 35g cocoa powder
6. 25g or 2 tbsp sugar
7. 25g or 1 tbsp glucose/9g or 2 tsp corn syrup
8. 12g or 1 tbsp distilled white vinegar
9. 2 tsp red food colouring
10. 1 tsp kosher salt

Instructions

1. Bloom gelatin.
2. Warm a little bit of the milk and whisk in gelatin to dissolve. transfer gelatin mixture to blender, add remaining milk, fudge sauce, chocolate cake, cocoa powder, sugar, glucose, vinegar, buttermilk, food colouring and salt, and puree until smooth and even. Don't be stingy on blending time (need adequate time for cake scraps to soak liquid and dissipate into mixture).
3. Pour mixture through a fine-mesh sieve into ice cream machine and freeze according to manufacturer's instructions. Best spun just before serving or using, but will keep in airtight container in freezer for up to 2 weeks.

Earl Grey Fudge Sauce

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 40g or 3 tbsp water
2. Earl Grey tea bag
3. 30g 72% choc, chopped
4. 18g or 2 tbsp cocoa powder
5. 0.5g or 1/8 tsp kosher salt
6. 100g glucose/35g or 2 tbsp corn syrup
7. 25g or 2 tbsp sugar
8. 55g heavy cream

Instructions

1. Boil water in small saucepan. Remove from heat, add tea and steep for 4 min.
2. Wring and remove tea bag and pour tea into medium bow. Add choc, cocoa powder and salt.
3. Combine glucose, sugar and heavy cream in heavy-bottomed sauce pan and stir intermittently while bringing to a boil over high heat. The moment it boils pour into bowl with choc. Let sit for 1 min.
4. Slowly, begin to whisk. Then continue, increasing the vigour of your whisking every 30s, until mixture is glossy and silky-smooth. This will take 2-4 min depending on speed and strength. You can use sauce immediately or store in an airtight container in the fridge for up to 2 weeks (do not freeze). Can be served cold or hot.

Malt Fudge Sauce

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 60g 72% choc, chopped
2. 80g Ovaltine, malt flavour
3. 5g or 1 tsp molasses
4. 1g or 1/4 tsp kosher salt
5. 200g glucose/35g or 2 tbsp corn syrup
6. 50g sugar
7. 110g heavy cream

Instructions

1. Follow recipe for fudge sauce, substituting Ovaltine for cocoa powder and adding molasses along with it.

Fudge Sauce

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 30g 72% choc, chopped
2. 18g or 2 tbsp cocoa powder
3. 0.5g or 1/8 tsp kosher salt
4. 100g glucose/35g or 2 tbsp corn syrup
5. 25g or 2 tbsp sugar
6. 55g heavy cream

Instructions

1. Combine chocolate, cocoa powder and salt in medium bowl.
2. Combine glucose, sugar and heavy cream in heavy-bottomed sauce pan and stir intermittently while bringing to a boil over high heat. The moment it boils pour into bowl with choc. Let sit for 1 min.
3. Slowly, begin to whisk. Then continue, increasing the vigour of your whisking every 30s, until mixture is glossy and silky-smooth. This will take 2-4 min depending on speed and strength. You can use sauce immediately or store in an airtight container in the fridge for up to 2 weeks (do not freeze). Can be served cold or hot.

Graham Frosting

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1/2 recipe Graham Crust
2. 85g milk
3. 2g or 1/2 tsp kosher salt
4. 85g butter, room temp
5. 15g or 1 tightly-packed tbsp light brown sugar
6. 10g or 1 tbsp confectioner's sugar
7. 0.5g or 1/2 tsp ground cinnamon
8. 0.5g or 1/8 tsp kosher salt

Instructions

1. Combine graham crust, milk and salt in blender. Blend on medium-high speed and puree until smooth and homogeneous. 
2. Combine butter, sugars, cinnamon and salt in bowl of a stand mixer with paddle attachment and cream on medium-high for 2-3 min until fluffy and speckled yellow. Scrape down sides with spatula.
3. On low speed, paddle in contents of blender. After 1 min, turn speed to medium-high and blend for another 2 min. Scrape down sides with spatula. If mixture is not uniformly pale tan, scrape down sides again and paddle for another minute at high-speed.
4. Use frosting immediately, or store in airtight container in fridge for up to 1 week.

Graham Crust

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 190g graham cracker crumbs
2. 20g milk powder
3. 25g or 2 tbsp sugar
4. 3g or 3/4 tsp kosher salt
5. 55g butter, melted
6. 55g heavy cream

Instructions

1. Toss graham crumbs, milk powder, sugar and salt with hands in a medium bowl to evenly distribute.
2. Whisk butter and heavy cream tgt. Add to dry ingredients and toss again to evenly distribute. The mixture should form clusters and hold its shape if squeezed tightly in palm of hand. If it is not moist enough, melt additional butter and mix in.
3. Eat or use immediately in recipe. The crust is easiest to mould just after mixing. Keep for 1 week stored in airtight container at room temp; keep for 1 month in fridge/freezer.

Milk Crumb

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 40g milk powder
2. 40g flour
3. 12g or 2 tbsp cornstarch
4. 25g or 2 tbsp sugar
5. 2g or 1/2 tsp kosher salt
6. 55g butter, melted
7. 20g milk powder
8. 90g white choc, melted

Instructions

1. Heat oven to 250F.
2. Combine 40g milk powder, flour, cornstarch, sugar and salt in a medium bowl. Toss with hands to mix. Add melted butter and toss using spatula, until mixture starts to come tgt and form clusters.
3. Spread clusters on parchment-lined sheet pan and bake for 20 min. Crumbs should be sandy and smell buttery. Cool completely.
4. Crumble any clusters that are larger than 1/2 inch in diameter, and put in a medium bowl. Add 20g milk powder and toss tgt until evenly distributed.
5. Pour white choc over crumbs and toss until clusters are enrobed. Continue tossing every 5 min until white choc hardens and clusters are no longer sticky. The crumbs will keep in an airtight container in fridge/freezer for up to 1 month.