Is the World your Oyster?

Korean Language 한국어 – Easy Korean Series 221

.

Korean Language 한국어 – Suryun Lee’s Korean Series Lesson 12-2

Courtesy of Suryun Lee’s Korean by The Korea Times

.

Stone Fruit Galette

Serves 6 to 8

Ingredients:
2 peaches, skinned, pitted and cut into 1-inch pieces
2 apricots, skinned, pitted and cut into 1-inch pieces
2 velvet apricots (or 2 large plums), skinned, pitted and cut into 1-inch pieces
2 Saturn peaches, skinned, pitted and cut into 1-inch pieces
3/4 cup cherries, pitted and halved
juice and zest of one lemon
2 tablespoons honey
2 tablespoons milk
1 tablespoon granulated sugar

Your favorite pie crust. Or this one which I love.

Directions:
Preheat the oven to 350F.
In a large bowl, toss all the prepared fruits with the lemon zest, juice and the honey. Mix well with a wooden spoon.
On a silpat or piece of parchment paper, roll the dough into a 10×15 rectangle (approximate). spoon the fruits right in the center, leaving about a 2-inch border on all edges. Fold the edges of the two short edges over the fruit, do the same for the long edges as if you were closing up a package but not quite closed all the way in the middle.
Brush the milk over the crust with a pastry brush. Sprinkle with the sugar and bake for about 30 to 40 minutes until golden brown.

Image & Recipe Courtesy of Tartelette

.

Red Velvet Cake Balls

Images and Recipe courtesy of Bakerella

.

Ingredients

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

Instructions

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

… ending off with a tip from Bakerella:

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Thanks Bakerella for the fuss-free recipe!

.