A crispy and crunchy snack to celebrate Lunar New Year!
to tuile-like coconut crisps, tapioca biscuits to arrowhead chips, we’ll gorge ourselves silly as we come together to celebrate the annual festivities. While many of these snacks require plenty of time and technique to make , there’s one that’s incredibly easy to replicate at home: cornflake clusters.
All that is needed to make cornflake clusters is to melt butter, honey, and salt in a pan, toss in some cornflakes, and form the mixture into clusters on a tray or in little paper baking cups. A 10-minute bake later, and your kitchen will be perfumed with a sweet smell akin to salted caramel popcorn, and you’ll have these crunchy, crispy snacks.
I’m not quite sure why these are tied to the festive season—I suspect it’s to do with their golden color . And while not traditional—cornflakes weren’t a thing until late in the 19th century—these sweet treats have slotted themselves into the slew of modern festive snacks. So serve these to your favorite uncles and aunties as you update them on the year’s happenings. Either way, whether you make them or not, here’s me wishing you a honey-sweet, buttery smooth, joyous, prosperous Lunar New Year! —
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Gochujang-Marinated Alaska Sablefish With Shiitakes Recipe on Food52Buttery, succulent Alaska sablefish (also commonly known as black cod) lends itself to a variety of preparations, but my favorite is this easy recipe hack, modeled after a method my mom used when I was growing up: wrapping fish fillets, sliced vegetables, and a flavorful marinade in parchment paper, then baking the “packages” in the oven for diners to open at the table. The “en papillote” cooking method isn’t new, but it was always (and still remains) a fun and impressive way to prepare fish and take dinner to the next level. This easy recipe is both weeknight-friendly and dinner party-appropriate. Alaska sablefish fillets are marinated in a bold, spicy-sweet mixture of gochujang (Korean red chile paste), soy sauce, honey, mirin, and minced garlic, topped with sliced shiitake mushrooms and diced scallions, and wrapped individually in parchment paper and baked. For the best flavor, rest the marinated fish in the fridge for at least 30 minutes and spoon the leftover sauce over the vegetables and fish (don’t waste a single drop!) before folding up the packages. All it takes is 20 minutes in the oven to produce bundles of rich, velvety fillets (a defining quality of Alaska sablefish) and tender mushrooms swimming in a zippy, gochujang-based marinade. Don’t worry if the sauce pools around the fish after baking; keep the packages intact and allow guests to unwrap their own meal for both ease of serving and the best presentation. Serve the dish with toasted sesame seeds and sticky white rice (spoon the flavorful marinade from the packets on top, if you like) to round out the meal.
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