Sweet Wonton House

I use Eater.com NY and The New York Times restaurant reviews for weekend brunch tips and occasionally for dinners. I want to write about two very different eateries – one for breakfast and lunch (also for dinner) and the other open all day.

We were looking forward to trying Santa Fe BK’s Green Chile Breakfast Burritos, sausage, bacon, or potato, served 8 am until gone. Arriving at 10 am, we were happy to see that they had plenty of burritos. Stuffed to the brim with eggs, bacon or sausage, potatoes, cheese and slightly spicy, they made a hefty breakfast. We enjoyed them so much, we returned the next day for lunch for Green Chili Cheeseburgers and Fries, also hefty and good!

Breakfast and lunch are thru a take out window, but dinner is seated.
N 8th Street, Brooklyn, NY

8 am until gone; 11 am -3

The Sweet Wonton House was a lovely surprise. Located on Northern Boulevard in Littleneck, Queens, its hours are 9 -9. It’s a small storefront restaurant, but the menu is extensive – dim sum items, a variety of congees, wonton soups (delicate dumplings filled with juicy chunks of shrimp in bone broth), siu mai and rice rolls, to name just a few. I ordered a beef-parsley rice roll, wonton soup with a combination of shrimp/pork dumplings and an order of stir fried Chinese broccoli. Everything was delicious.

Prices in both restaurants are reasonable, and both are a Yes to a return.

Owners of Santa Fe BK, Melissa Klein, John Watterberg, and their daughter Ember.

I adore lemon cakes, and this one is a winner!

Ingredients

1/4 pound butter, plus more for greasing the pan

fine bread crumbs or flour for pan

1 1/2 cups sifted All-Purpose Flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

2 eggs

1/2 cup milk

1 ounce lemon extract (or 2 Tablespoons of fresh squeezed lemon juice)

1/2 cup blanched almonds (toasted and very finely ground)

zest from two large lemons

Glaze

1/3 cup sugar + 2 Tablespoons sugar

1/3 cup fresh squeezed lemon juice

Method:

Preheat oven 350 degrees F. Butter a 8.5 by 5 inch loaf pan.

Dust the pan with breadcrumbs or flour.

Sift together flour, salt, baking powder. Set aside.

Melt the butter on medium, in a small saucepan, and remove as soon as butter is all melted.  Add butter to a medium bowl and add the sugar, mixing well with a mixer. Add the eggs, one at a time, scraping down the sides as usual. Add the zest and blend well. Add the lemon extract, mixing well also.

Starting with the flour mixture, add one third of the flour mix to the butter mixture (i.e., the butter, eggs, sugar, extract, and lemon zest), mixing on low, then half the milk to the butter mixture, repeat, mixing only on low. End with the last third of the flour mixture. Add the ground almonds and fold into the mixture.

Pour the batter into the container and smooth the top with a spoon or spatula. Bake for an hour, more or less or until toothpick test in the center comes out clean.

2 to 3 minutes before taking out of the oven, make the glaze by adding the lemon juice and sugar to a small saucepan and heating only until the sugar is dissolved. Do not boil glaze.

When cake comes out of the oven, let cool for a few minutes, in pan. Brush glaze over cake in pan, letting it soak in slowly. Try not to do this all at once, but spend about 5 minutes only glazing a  little at a time, until all the liquid has been brushed over the entire area of the cake, soaking in sides and bottom. Gently push the cake from the sides with a butter knife, allowing the glaze to go to the bottom and sides of cake.

Let cool completely before taking it out of pan. **Maida suggests wrapping it in wax paper and refrigerating overnight before cutting, or wrap it in wax paper and put in the freezer for a couple of hours before cutting.

(I used sliced almonds, untoasted; it’s what I had. If you can find blanched ones, that would be better, but it doesn’t affect the taste.)

**The first cake I made, I cut into it the second day. It had stayed under a glass dome on the counter. The second one, I cut into the cake when it was cool. I don’t think it’s necessary to refrigerate it. Your choice.

Note: I am including this topping recipe, but I suggest you use the crumb topping from the Apricot Raspberry Buckle. This one was too crusty for my taste.

Topping:

• 1/3 cup sifted all-purpose flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 oz. (1/2 stick) cup butter
• pinch of salt

Cake:

• 2 cups fresh blueberries (about 1 pint) clean and dry
• 2 cups minus 1 Tablespoon of sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 oz. (1/2 stick) cup butter
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 egg
• 1/2 cup whole milk
• Finely grated rind of 1 lemon
• 1/2 cup chopped walnuts
• Confectioners sugar (0ptional)

Directions:

Heat oven to 375.* Butter, and dust with flour, a 9″ round baking pan (see note); line it with a round of parchment paper.

Prepare the topping by mixing the flour, sugar and cinnamon and then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff. *Fold blueberries into cake batter until evenly distributed.

Scoop cake batter into prepared pan and smooth so that it is flat. If using walnuts, scatter them on top. Sprinkle with prepared streusel. *Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate. Optional: Dust with confectioners sugar.

*A Good tip from the Pittsburgh Post Gazette: Place the blueberries in a large bowl. Sprinkle with about 1 1/2 tablespoons of the sifted dry ingredients. Using a rubber spatula, toss and turn gently to flour the blueberries without crushing them. Set aside both the floured berries and remaining sifted dry ingredients.

9″ round baking pan: I use a baking pan with removable sides; it’s not necessary to flip the cake over.

*Note: Be prepared; this might bake longer than 40 minutes.

By Greg Patent, Fine Cooking Issue 66

Years ago, I found this recipe in a magazine and have made it many times since. It’s a family favorite! I’ve used ripe peaches or apples instead of apricots and strawberries or blueberries instead of raspberries. If using apples, thinly slice.

For the streusel:

• 1-1/2 oz. (1/3 cup minus 1 tablespoon) unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon
• Pinch salt
• 2 oz. (1/4 cup) cold unsalted butter, cut into small pieces

For the cake:

• 6 oz. (1-1/3 cups) unbleached all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 6 oz. (12 Tbs.) unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. pure almond extract
• 3 large eggs
• 3/4 lb. firm, ripe fresh apricots (about 4 large), halved, pitted, and cut into 3/4-inch pieces (to yield 2 cups)
• 2 cups (about 8 oz.) fresh raspberries

Preparation

• Position a rack in the lower third of the oven and heat the oven to 375°F. Butter a 9-inch square baking pan.
• In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cold butter and cut it in with a pastry blender or two table knives until the butter pieces resemble small peas. Refrigerate until needed.
• Sift the flour, baking powder, and salt into a bowl and set aside. With an electric stand mixer (a hand mixer is fine, too), beat the butter with the paddle attachment on medium speed until smooth, about 1 minute. Add 1/4 cup of the sugar and the vanilla and almond extracts. Beat 1 minute on medium speed. Gradually add the remaining 3/4 cup sugar while beating on medium speed. Turn off the mixer and use a rubber spatula to scrape the bowl and beater. Beat on medium-high speed until pale and slightly fluffy (the sugar will not be dissolved), about 3 minutes. Reduce the speed to medium and add the eggs, one at a time, mixing until the batter is smooth each time. Stop and scrape the bottom and sides of the bowl and the beater. On low speed, add the flour mixture and beat only until incorporated. Remove the bowl from the mixer and scrape the beater. The batter will be thick.
• Add half of the apricots and half of the raspberries to the batter and fold them in gently with a large rubber spatula. Some of the raspberries will break, giving the batter an attractive pinkish cast. (When baked, the pink will disappear.) Spread the batter into the prepared pan and distribute the remaining fruit evenly on top.
• Sprinkle the streusel over the fruit. Bake until the cake springs back in the center when lightly pressed and a toothpick comes out clean, 45 to 50 minutes. Let the cake cool in its pan on a rack. Serve warm or at room temperature.

I usually make this soup with two leeks, and three Yukon gold potatoes sautéed in olive oil, and then adding chicken stock and water to cover (and seasoned to taste with salt and pepper). However, to be fair to you, I am enclosing Alice Waters recipe (with her precise measurements) and include my comments.

Ingredients:

2 pounds of leeks

3 Tablespoons butter or olive oil

1 pound of Yukon Gold potatoes, peeled, halved or quartered, and sliced

*6 cups chicken stock (I use half stock, half water.)

*2 thyme sprigs (or a teaspoon of dried thyme)

*1 bay leaf

*2 Tablespoons chopped Italian parsley

salt, pepper to taste

lemon slices (optional) or champagne or white wine vinegar (optional)

Preparation:

1. Trim off the root end and the tough upper greens from leeks. Cut the trimmed leeks in half lengthwise and slice thin. Rinse in a bowl of cold water. Lift the leeks out of the water to drain. Continue rinsing until no dirt remains.
2. Melt butter (or oil) over medium heat in a heavy-bottomed pot.
3. Add the leeks along with thyme, bay leaf and salt. Cook until soft, about 10 minutes.
4. Add sliced potatoes and cook for 4 minutes.
5. Add chicken broth and water. Bring to a boil and turn down to a simmer. Cook until vegetables are tender, but not falling apart, about 30 minutes.
6. Check seasonings and adjust to taste. Remove bay leaf and thyme before serving. (If you used dried thyme, you won’t need to remove it.)
7. If you plan to purée the soup, do so now. Garnish with parsley and freshly ground black pepper and serve.

Note: Definitely purée the soup. A splash of vinegar can be added before serving, or garnish with a fresh lemon slice.

*The bay leaf, thyme, and parsley are optional.

Alice Waters suggests to stir in 1/3 cup heavy cream before serving. I have never found this necessary.

64 Meserole Ave
Brooklyn, NY 11222

Acre is a new Japanese cafe and restaurant with a focus on healthier baked goods, fermented products, and bento boxes. Currently only open in the daytime, Acre serves Japanese-influenced sandwiches and bento boxes, which come with a hot entree, rice, salad and daily special, plus the option to add an egg, miso soup, and more.

This is yet another Greenpoint, Brooklyn find! What a delightful place to have lunch. Once again, a quick moving line (before 12:30 pm) winds you though tasteful Japanese merchandise to the front counter where your order is placed. The menu is quite extensive and the portions are plentiful.

We tried the Japanese egg salad sandwich/ Garden Salad Set (Yuzu dressing) with dill, capers, crispy shallots, Shoyu-Koji Mayo sauce on a Brioche bun with the option of adding bacon. Wow!

Also we ordered the Salmon Saikyo-Miso (marinated salmon) Bento Box, Hijiki seaweed simmered with carrots, and a side of Japanese Fried chicken Karaage with the Shoyu-Koji Mayo sauce on top! Everything was delicious!!! Looking forward to a return!

A Bento Box

• If you prefer less spicy, use 1/2 teaspoon chili sauce.

Ingredients:

2 small cloves of garlic, chopped fine or pressed through a garlic press.

1 1/2 teaspoons chili sauce*

2 Tablespoons sugar (May not be enough sugar. Add to your taste. Should be sweet and sour.)

2 Tablespoons lemon juice

1/4 cup rice vinegar*

1/4 cup fish sauce*

1/2 carrot thinly shredded

3/4 cup water

• Bought in an Asian market

Directions:

Mix sugar with vinegar and water in a saucepan, and bring to a boil to dissolve sugar. Let cool. Add the rest of the ingredients, and adjust the taste with additional fish sauce or lemon, if needed.

This was given to me by a very dear Vietnamese woman who graciously shared this special recipe with me. You are in for a treat!

Ingredients:

2 oz. rice vermicelli

1 lb. ground pork

1 large onion

2-3 Tablespoons Tree Ears Dried Mushrooms (measure after soaking)

3 garlic cloves finely chopped

6-8 ounces crabmeat (I use lump crab meat.)

4 oz. shrimp, shelled and chopped

1 large carrot, shredded

1 Tablespoon salt

1/2 teaspoon pepper

1 teaspoon sugar

1 package of spring roll wrappers

peanut oil

Directions: Soak noodles in warm water for 20 minutes, drain and cut into 1 inch lengths. Soak Tree Ears for 30 minutes, drain and finely chop. Combine all ingredients. *Wet spring roll wrappers and let soften. Fill. Roll.

Fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples.

 Add five or six spring rolls and fry, turning constantly, until golden brown and crisp. Remove with a slotted spoon; drain until cool on absorbent paper.

Note: Tree Ears, rice vermicelli and spring roll wrappers can be bought in an Asian Grocery, however, I usually buy them in Chinatown.

After rolls are filled, don’t let them touch each other or they will stick together; the same while frying them.

* Prepare the wrappers, and roll: Soak a round wrapper in a dish or skillet of hot water until pliable, about 10 seconds. Put the round on a paper or dish towel so it doesn’t stick, then fill and roll as tightly as you can, folding in the sides like a burrito.

Serve wrapped in mint leaves and lettuce and dip in spicy dipping sauce.

I like these muffins plain, or with a smear of whipped cream cheese, however, I included a recipe for a cream cheese frosting if you prefer them sweeter.

Ingredients

• 1/3 cup butter, melted

 • 1 cup packed brown sugar

 • 1 large egg, at room temperature 

• 1/2 cup buttermilk, at room temperature 

• 1/2 teaspoon vanilla extract 

• 1 1/2 cups all-purpose flour 

• 1 teaspoon baking powder 

• 1/2 teaspoon baking soda 

• 1/2 teaspoon salt 

• 1 teaspoon ground cinnamon

 • 1 1/2 cups carrots, grated 

• 1/2 cup coconut, shredded

 • 1/4 cup golden raisins 

• 1/2 cup pecans, chopped

• cream cheese frosting, optional, for topping

Directions

Step 1

Preheat the oven to 375 degrees F.

Step 2

Line 12 muffin tin cups with paper liners or grease with nonstick spray.

Step 3

In a large bowl, whisk together the melted butter, brown sugar, egg, buttermilk, and vanilla until well-combined.

Step 4

Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl, stirring until just combined but being careful not to over-mix.

Step 5

Stir in the carrots, coconut, raisins, and pecans until just incorporated.

Step 6

Divide the batter among the muffin tins.

Step 7

Bake until a toothpick inserted into the center of the muffin comes out clean, about 18-25 minutes.

Step 8

Let the muffins cool in the pan for about 5-10 minutes, then transfer them to a wire rack to finish cooling.

Step 9

Top with the cream cheese frosting once the muffins are cool and then serve!

Cream Cheese Frosting: Combine first two ingredients together. Then add sugar and vanilla. Mix until smooth.

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

A New York Times recipe by Kay Chun

This is the classic Italian combination of sausage and peppers combined with pasta. Choose between broccoli, broccolini, or broccoli rabe for a nutritious addition. Sweet Italian pork sausage is used here, but you can substitute with spicy Italian sausage, or chicken-apple sausage for a healthier take.

Using a combination of red, yellow or orange peppers, along with a green vegetable, makes a most attractive dish.

INGREDIENTS

• ¼ cup extra-virgin olive oil
• 1 pound sweet Italian pork sausage, casings removed
• 1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
• 2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)
• 3 cloves garlic, thinly sliced
•  Kosher salt and pepper
• 1 pound rigatoni
• ½ cup grated Parmesan (2 ounces), plus more for serving
  • add Parmesan cheese slowly; taste before adding more.
• 2 tablespoons fresh lemon juice (from about 1/2 lemon)
  • Taste before adding lemon juice; may not be necessary.
• ½ teaspoon red-pepper flakes

PREPARATION

1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. **Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
3. Serve the pasta with additional Parmesan for sprinkling on top.

Note: It’s not necessary to scrape the browned sausage into a bowl; leave it in the pan while adding the vegetables and pasta.

**You may not need to use all of the reserved pasta water. Stir in a little at a time until you get the desired consistency.