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.

Cinnamon Toast Crunch

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 100g white sandwich bread
2. 115g brown butter
3. 100g sugar
4. 2g or 1/2 tsp kosher salt
5. 2g or 1 tsp ground cinnamon

Instructions

1. Heat oven to 325F.
2. Tear bread into 1/2-inch pieces. Put in a bowl, then douse and toss with brown butter. Soak for 1 min. 
3. Add sugar, salt and cinnamon to bread, and toss well. Spread the mixture on parchment-lined sheet pan and bake for 25 min.
4. Pull sheet pan slightly out of oven, and using a spatula/spoon, break up the crunch a bit and toss around, to make sure it caramelises and dries out. Bake for an additional 5 min or more, until you have dried, caramelised clusters.
5. Cool completely before storing or using in recipe. Keep for 1 week stored in an airtight container at room temp; keep for 1 month in fridge or freezer.

Cornflake Crunch

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 170g cornflakes
2. 40g milk powder
3. 40g sugar
4. 4g or 1 tsp kosher salt
5. 130g butter, melted

Instructions

1. Heat oven to 275F.
2. Pour cornflakes in a medium bowl and crush with hands to 1/4 original size. Add milk powder, sugar and salt, and toss to mix. Add butter and toss to coat, forming small clusters.
3. Spread clusters on parchment-lined sheet pan and bake for 20 min, until they look toasted, smell buttery and crunch gently when cooled slightly and chewed.
4. Cool completely before storing or using in recipe. Keep for 1 week stored in an airtight container at room temp; keep for 1 month in fridge or freezer.

Cereal Milk

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 100g cornflakes
2. 825g cold milk
3. 30g light brown sugar
4. 1g or 1/4 tsp kosher salt

Instructions

1. Heat oven to 300F.
2. Spread cornflakes on parchment-lined sheet pan. Bake for 15 min until lightly toasted. Cool completely.
3. Transfer cooled cornflakes to large pitcher. Pour in milk and stir vigorously. Steep for 20 min at room temp.
4. Strain mixture through fine-mesh sieve, collecting milk in a medium bowl. Using a ladle, wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
5. Whisk the sugar and salt in the milk until fully dissolved. Store in a clean pitcher, refrigerated for up to 1 week.