Chocolate Chip Scones. The Royal Ascot meet runs Tuesday, June 16 – Saturday, June 20, 2020 and the finest around the world congregate at Ascot Racecourse for an abbreviated, action-packed meet. Queen Elizabeth II already has scored at the meet, her first time in four years, with her horse Tactical. So excited to see Breeders’ Cup Juvenile Fillies Turf champ Sharing represent America for Trainer Graham Motion in Saturday’s Coronation Stakes.
In celebration of the meet which can be seen televised on NBC Sports, how about some tea and scones? We believe in only the best and are serving these with Fortnum & Mason Tea – the real deal, approved by Her Royal Highness herself. 💂
Ingredients:
2 cups flour
Instructions:
1. Pre-heat oven to 425°F.
Gallery:
I miss real British Scones. Having Tea at Selfridges in London.
(Photo credit: Mr. Will Wong)
Bend & Snaps! Our friends at Hollywood Suite enlisted our help crafting a yummy Legally Blonde-inspired creation as part of their Reel Meals Series. We’re so thrilled to hear Mindy Kaling will be co-writing Legally Blonde 3, one of our favourite underdog stories of all time! How timely, especially since Legally Blonde will be premiering on Hollywood Suite June 28, 2020? Be sure to check-out their Blog for more movie-inspired delectables on their Blog here.
While cookies aren’t technically a meal, who doesn’t love a snack while watching a movie?
These ginger snaps not only are sinfully buttery and full of spicy sass, but they also can be dolled-up like Elle Woods would! We challenge you to break-out the sparkliest sprinkles and the hottest pink icing to pay tribute to one of our favourite on-screen heroines.
Ingredients:
2 cups flour
2/3 cup unsalted butter, softened
1/3 cup Crisco Golden
3/4 cup organic raw sugar
1 egg
1/4 cup molasses
3 tbsps candied ginger, chopped
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 tsp ginger
1 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla extract
Instructions:
1. Mix flour, spices, baking soda and salt together in one bowl.
2. Using handmixer, cream butter, shortening and 1/2 cup sugar. Add egg and vanilla, beating till creamy.
3. Add molasses and mix till combined, scraping sides of bowl occasionally.
4. Add flour mixture bit by bit with handmixer on low, combining fully.
5. Disperse candied ginger throughout cookie dough using hands. Shape dough into a ball, cover and refrigerate for minimum 1 hour.
6. Using food processor, take 1/4 cup sugar and grind for about a minute. Pour sugar in a shallow platter.
7. Preheat oven to 350°F.
8. After chilled, allow dough to stand room temperature till pliable (about 15 or more minutes). Roll dough into equal-sized balls.
9. Dip dough balls into sugar and place on parchment paper-lined cookie sheet. Dough should yield 20-24 cookies.
10. Bake 13-15 minutes depending how firm you want the cookie. When you see crinkles form, this means the cookies are done. Remove from oven.
11. Cool on sheet for about 20-30 minutes. Once fully cooled after minimum 1 hour, you may start dressing the cookies with icing and favourite Legally Blonde phrases and words like “Elle“, “Bruiser” and of course, “Bend” and “Snap“! These are fine in the fridge for a week or more.
(Photo credit: Mr. Will Wong/Hollywood Suite)
Key Lime Pie. Summer’s back and this is my favourite pie of all time. Nothing compares to sweet and tart. Best of all, it is real simple and requires minimal baking! Now that’s our kind of pie!
Crust:
1 1/2 cups Graham Crumbs
1/4 cup unsalted butter, melted
1/2 cup organic raw sugar
Pie Filling:
1 cup sour cream
1 can sweetened condensed milk
8 limes, juiced (abt 2/3 cup)
Zest of 4 limes (put aside 1 tsp)
Topping:
1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. Mix Graham Crumbs, butter and sugar. Line pie dish with crumbs.
3. Bake 7 minutes, careful not to burn. Place in fridge, cool 30 minutes to an hour.
4. In large bowl, mix sour cream, condensed milk, zest and juice.
5. Preheat oven to 350°F.
6. Pour filling into crust. Bake 10 minutes.
7. Cool at room temperature for 30 minutes minimum and chill overnight.
8. Prepare topping by whipping cream with handmixer.
9. Fold-in icing sugar with vanilla extract, using spatula. Scoop into piping bag and pipe on top of pie. Sprinkle reserved zest.
(Photo credit: Mr. Will Wong)
Macarons. Happy Pride! To celebrate inclusion and diversity, we thought we’d finally conquer our fear of baking Macarons. These gave me major anxiety but I am pleased with the results first time out. Pride is about being fearless, being accountable and embracing yourself and all your flaws. While these weren’t perfect and smooth, on the inside and taste wise, they were the real deal. We loved them and these festive treats certainly embody that spirit! To be a better baker means having a deeper understanding of processes and ingredients and while we appreciate the process, we are just as happy supporting our local bakeries when they’re re-opened and buy them there! Shout-out to Tasty whom we got a few ideas from. Believe me, a lot of research went into this before I decided to give this a go! 🌈
Macarons:
1 cup Almond Flour, sifted three times
1 1/2 cups icing sugar, sifted three times
3 egg whites, room temperature
1/2 cup granulated organic sugar
1/2 tsp vanilla extract
1 tsp sea salt
4-5 drops red food colouring
Butter Cream:
1/2 cup unsalted butter, room temperature
1 1/2 cups icing sugar
2 tbsps whipping cream
1/2 tsp vanilla extract
Rainbow Sprinkles for decoration
Instructions:
1. In large bowl, combine 1/2 tsp salt, almond flour and icing sugar. Ensure these are all sifted three times.
2. In separate bowl, beat egg whites and 1/2 tsp salt with handmixer till stiff peaks form. You should be able to flip bowl over and nothing moves. Gradually add granulated sugar.
3. Drop in food colouring and vanilla into egg whites and fold gently with spatula till colour is even.
4. Add flour mixture into egg white mixture bit by bit and combine gently with spatula. When ready, you should be able to lift spatula and draw a “figure 8” with batter.
5. Scoop into piping bag with a circular tip and pipe each corner of baking sheet. Place parchment paper over it, using paste on corners to secure it.
6. Pipe Macaron batter evenly in circles over parchment paper. When done, take baking sheet and tap it on counter 3-5 times gently to rid of air bubbles and even out batter. Distribute sprinkles on-top.
7. Let sit for one hour.
8. Preheat oven at 300°F. Bake for 17-21 minutes depending how large your Macarons are. You’ll know they’re done when they don’t stick to the wax paper.
9. Allow to cool about 20 minutes out of oven and gently use spatula to remove from parchment paper and transfer to a tray. If they stick to paper, peel them off gently, taking a sparing amount of warm water and rub against back of cookie till paper peels off. Be gentle and do not over-wet.
10. Cool in fridge quickly for 20 minutes while you prepare Butter Cream.
11. Whip butter in large bowl till creamy. Add icing sugar, vanilla and cream till you get a thick icing.
12. Scoop into piping bag and pipe onto “foot” of Macarons leaving a bit of space around the edge. Place another Macaron on-top and gently press into a sandwich.
13. Place in air-tight container overnight, room temperature before serving.
Gallery:
(Photo credit: Mr. Will Wong)
Banana Upside-Down Cake. My friend Michelle sent this one over, so I know this one is good. This Recipe was created by Jessie Sheehan and we made a few adaptations to it. It’s basically an Pineapple-Upside Down Cake (see our Pineapple-Upside Down Cheesecake) but made with Bananas and even more caramel on-top.
Topping:
2-3 large bananas, sliced length-wise
1/3 cup brown sugar
1/4 cup butter, unsalted
1/2 tsp sea salt
Cake:
1 1/2 cups flour
1/2 cup butter, unsalted
1/2 cup organic raw sugar (or more)
1/4 cup almond slivers, toasted and crushed
1 egg yolk
1 egg
2 tsps vanilla extract
1 1/2 tsps baking powder
3/4 tsp sea salt
Whipped cream
Instructions:
1. Preheat oven to 350F.
2. Prepare topping. In large skillet, melt butter, stir-in salt and sugar till dissolved.
3. Transfer mixture into cake pan (spring-form, if you have). Arrange banana slices on-top and press-in.
4. Prepare cake. In large bowl, cream sugar and vanilla with handmixer. Add eggs.
5. In separate bowl, mix flour, salt and baking powder.
6. Slowly add dry ingredients to wet ingredients with handmixer. Fold-in almonds.
7. Pour batter over bananas in cake pan. Bake 35-40 minutes till center comes out clean with toothpick.
8. Cool five minutes and flip cake over.
9. Allow to cool 1-2 hours before serving. Store in air-tight container for up to a couple days or freeze. Serve warmed with whipped cream.
(Photo credit: Mr. Will Wong)
Cheesy Latkes. Our favourite place to get a Rösti (like a giant Latke) in Toronto, Mövenpick Marche recently ceased operations and we will miss them! We are left to our own devices and since we have creative freedom at home, we’re doing these classic Potato Pancakes our way – with cheese. Latkes are popular among several cuisines including Jewish, German, Russian, Polish, Austrian, Hungarian and more. Serve these with a dollop of sour cream and smoked salmon, roast chicken or sausage if you wish!
Ingredients:
3 large white potatoes, shredded with skin on
1 white onion, shredded
1/2 cup Mozzarella, shredded
1/4 cup Parmesan, grated
1 egg, beaten
1/3 cup Panko or Bread Crumbs
1 tbsp potato starch
Sea salt and pepper, to taste
Canola oil
Sour cream
Instructions:
1. Heat oil in large skillet on medium-high heat.
1. Combine shredded onion and potato in a large bowl. Use paper towels to absorb liquid and gently squeeze till dry.
2. Season with salt and pepper, add starch and Panko, mixing well.
3. Add cheeses and distribute evenly.
4. Shape mixture into discs, mixture should yield about 12 pucks or 6 generously-sized pancakes.
5. Once oil is hot, fry in oil in batches, careful not to overcrowd the skillet. Cook 4-5 minutes each side till golden brown.
6. Place on dish lined with paper towels to absorb excess oil.
7. Serve hot with sour cream. You may freeze uneaten portions.
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This pandemic has brought out the worst of us and also the best of us. If you’ve been following along our Social Media channels you’ll notice that this extra time at home as awoken a culinary renaissance for us and we’ve taken delight in sharing food inspiration and recipes on our Facebook, Instagram and Twitter. If Recipes like Baked Lobster and Cheese Pasta, Dumplings, Mexican Shrimp Casear Cocktail, Peach & Blueberry Pie or just how to make basic amazing White Bread pique your curiosity, then this is all for you!
We’re thrilled to unveil MR. WILL WONG COOKING to you!
Just click here to visit some of our Recipes. Happy cooking!
Mr. Will
p.s. Thank you to our dear friend Jensen Lee for the perfect logo!
Corn Cheese. This is huge in Korea and you’ll realize exactly why once you try. Imagine cheese, peppers, corn and chewy rice cakes all together. A sweet, textural sensation! You can serve it as an accompaniment to your rice or noodles and it’s just as perfect on its own! What better way to observe Meatless Monday than with an amazing veggie dish that stands on its own?
Ingredients:
1 7 oz. can corn kernels, drained and pat dry
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1/4 red onion, diced
2 1/2 tbsps mayonnaise
1/2 cup shredded Mozzarella
2 tbsps unsalted butter
1/2 tsp organic raw sugar
10 Korean Rice Cakes (stuffed with cheese if available), frozen
Sea salt and pepper, to taste
Cilantro for garnish
Instructions:
1. Mix corn, peppers and onion in Mayonnaise, sugar, salt and pepper.
2. Heat butter in skillet till melted. Add corn mixture and cook on medium-low heat for 3-4 minutes.
3. Add-in rice cakes and stir gently, cooking another 5 minutes.
4. Add 1/4 cup of Mozzarella, stirring gently till melted.
5. Transfer mixture to a baking pan, top with remaining cheese and cilantro. Broil 5-7 minutes till cheese is golden brown. Serve.
(Photo credit: Mr. Will Wong)
Mexican Shrimp Caesar Cocktail. If you love Shrimp Cocktail, your mind will be blown by this. This is NEXT. LEVEL. Thanks to my dear friend Cherie DeVaux for introducing me to this. You’ll need plenty of Tortilla Chips to scoop-up this deliciousness that is a bit like Chips & Salsa, Shrimp Cocktail, Gazpacho and also a Caesar all-in-one! My life will never be the same. Gorgeous, fresh flavours. If you can locate some meaty, jumbo Argentinian Shrimp to make this happen, believe me, it is worth it!
Ingredients:
1 lb jumbo Argentinian Shrimp, raw and de-veined
3 whole tomatoes, diced
3/4 cup cucumber, peeled and chopped
2 stalks celery, peeled and minced
2 avocados, peeled and seed removed
1/2 cup ketchup
1/4 red onion, minced
1/4 cup cilantro, chopped
1 Jalapeño, seeded and minced
1 lime, juiced
1 tsp Sriracha
1 tbsp horseradish
Sea salt, to taste
Caesar Rimmer
Bag of Tortilla Chips
Instructions:
1. Boil shrimp till just cooked (red in colour). Rinse in colander under cold water. Peel, keeping tail on. Reserve 1 cup broth, straining residue and chill in fridge.
2. In large bowl, combine tomatoes, celery, onion, Jalapeño, cilantro, cucumber, ketchup, horseradish, Sriracha and lime juice.
3. Mince 2-3 cooked shrimp and add to mixture. Pour-in cooled shrimp broth.
4. Season with salt. Mix thoroughly.
5. Chill 30 minutes.
6. Take glasses and rub rim with lime and dip in Caesar Rimmer.
7. Ladle mixture into cup. Line rim of glasses with shrimp. Serve with Tortilla Chips.
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Pineapple Upside-Down Cake Cheesecake. We got this idea from a limited edition menu item at The Cheesecake Factory and have been mesmerized ever since. We made a few modifications and love our version too! This part-baked, part non-baked delight should be made a day in advance to let all the flavours absorb and the Cheesecake to set. 🍍🍒
Pineapple Cake:
1 can pineapple slices
3/4 cup flour
1/4 cup brown sugar
4 tbsps sour cream, room temperature
4 tbsps whole milk
1/2 cup unsalted butter
1 egg white
3 tbsps organic raw sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp coconut extract
13 or more Maraschino cherries
Instructions:
1. Preheat oven at 350°F.
2. Pour 1/4 cup melted butter over bottom of pan and sprinkle brown sugar evenly. Line pineapple slices and cherries. Chill.
3. In bowl, combine flour, salt, baking powder and soda.
4. Using handmixer, cream butter (room temperature) and raw sugar in large bowl. Add egg white and extract and mix till creamy.
5. Fold-in flour mixture bit by bit till combined. Using spatula, spread over pineapples.
6. Bake 30 minutes or till center comes out clean when toothpick is inserted. Cover pan in foil half-way through, to keep cake from getting too dark.
7. Cool for an hour at least.
Cheesecake:
1 1/2 blocks cream cheese
3/4 cup heavy whipping cream
4 tbsps sour cream
2 tbsps pineapple juice
3 tbsps organic raw sugar
2 tbsps icing sugar
1 cup Graham Crumbs
1/4 cup unsalted butter, melted
1/4 cup unsweetened shredded coconut
4 tbsps brown sugar
2 tbsps pineapple juice
2 tsps coconut extract
Instructions:
1. In large bowl, mix butter, Graham Crumbs, brown sugar, 1 tsp extract and coconut. Set aside.
2. In large bowl, use handmixer to mix cream cheese and raw sugar. Add sour cream, pineapple juice and 1 tsp extract.
3. Whip cream fully using handmixer and gently fold into cream cheese mixture with spatula. Do not overmix.
4. Use fork to poke holes over Pineapple Cake once cooled. Spread cream cheese mixture on-top.
5. Cover top with Graham Crumb mixture, packing firmly with hands.
6. Cover and chill overnight. Flip cake over carefully and stand 20 minutes or more when ready to serve.
(Photo credit: Mr. Will Wong)
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