Cherry Blossoms (벚꽃) and Shaved Ice (팥빙수)

Recently spring has been slowly unveiling itself in Korea. One of the most celebrated flowers in this season are cherry blossoms (벚꽃). 

 I visited Keimyung University in Daegu, which is regarded as one of the most beautiful campuses in Korea and is commonly used as a background stage for many movies and dramas, including Boys Over Flowers.

Part of the campus uses traditional korean infrastructures like this one.

The weather was very bright and sunny making it easy to see all the flowers in full bloom. It's a very romantic and tranquil area; I really wish there are more places like this in Korea.

After a few hours of touring the campus my friend and I stopped at a nearby coffee shop called Coffee & Smile.

 We ordered Shaved Ice (팥빙수)!

I have one major pet peeve when it comes to shaved ice; I get absolutely irked when someone mixes all the toppings atop the shaved ice into a frothy soggy slush - 

Which is exactly what my friend did, as most Koreans would do. But, I still thoroughly enjoyed my cool dessert amidst the warm spring vibes in the quaint cafe. 

Thank you, Korea.

- Angela

The French Macaron

Oh, elusive French macaron!  What justifies the price of ~$1/bite for this tiny, delicate cookie sandwich?  It is the burst of flavor in every bite from the smooth filling nestled between two airy cookies.  The exciting part is that macarons are available in myriad flavors, from salted caramel to blackberry.  It is commonly said that they are extremely challenging to make yourself at home; however my love for macarons helped me overcome any discouragement from attempting this.

I found a few steps that were crucial in making these macarons perfect:

*Adequately beat the egg whites in order to introduce enough air to make the macarons light in texture

*Be sure to allow the piped batter sit on the cookie sheet for a minimum of 30 minutes, or until properly air-dried (and not sticky).  This will help bring about the "legs" of the macarons.

*Use a non-stick baking sheet, such as a silicone mat to help ease removal of the macarons after baking.  This is especially important since they are so fragile and can break extremely easily.

I was very pleased with my first attempt in making vanilla and orange flavored macarons.  However, when I'm not willing to spend about 4 hours to prepare my own, I am certainly willing to pay the price charged by patisseries for these little bites of happiness.

- Candice

School Lunch (점심) & Mr. Pizza (미스터피자)

Here's today school menu:

Chicken Ginseng Soup (삼계탕)

Radish Kimchi (깍두기)

Fried Dumplings with Spicy Sauce (군만두)

Cooked Spinach (시금치나물)

After 6th period this egg was sitting on top of my desk. They told me it was for Easter; how sweet!

 Met up with my friend at Mr. Pizza and asked him to order for us. He decided to try their new special, The Korean BBQ Pizza with slices of rice cakes and asparagus with a cheese crust.

At first I was confused about how I should feel about this pizza. It looked more like an arts and crafts display than food and it was a real challenge to my senses. After the first few bites I thought, "This is one of the most amazing pizzas I have ever had!" And I wolfed down the remaining slices happily.

We also got access to their salad bar which served a variety of potato and sweet potato salads, fresh cut fruits and pastas.

Thank you, Korea.

- Angela

School Lunch (점심)

Overall, I really enjoy my school lunches. The school cafeteria is one of my favorite places to dine because it offers so much hearty and healthy delicious variety. However, most of my coworkers and students disagree with me and often complain the food is too salty or too bland. 

Here's today's menu:

Korean Egg Omelette with Vegetables and Ham

Pork Bulgogi with Zucchini and Onions

Multi-Grain Rice

Spicy Seafood Soup with Silk Tofu

Thank you, Korea.

- Angela

Princess Cake

You may have encountered this little green cake in Ikea, or perhaps a fine European bakery. What is so appealing about the princess cake? This traditional Swedish cake is unique for its green marzipan layer which encloses several layers of delicate fresh cream, raspberry jam, and soft cake. It is light in texture yet incredibly rich in flavor, with multiple layers of incredibly rich flavor. Its name (prinsesstarta in Swedish) comes from the love of the cake from princesses who were the daughters of Prince Carl, Duke of Vastergotland. This elusive cake does not appear often in your everyday bakery, which means one needs to travel far and wide to obtain one. I decided to remedy this and made own!

The first step is to obtain some marzipan and incorporate green food coloring to give it the signature color. Roll it out as if you were making cookies, and try to make the layer relatively thin while taking care not to rip it.

Prepare the whipped heavy cream filling, adding vanilla extract for more flavor.

After filling the layers, cover the cake with more cream.



Then carefully wrap it with your layer of marzipan.

Dust with powdered sugar and add a raspberry for presentation.

Delectable!

- Candice