Here we are again: facing the holiday season, nowhere to go, no one to see. A shelter-in-place mandate, in all its empty-parklet, canceled-festivities glory, is upon us for the second time in 2020. In the beginning of the pandemic, the solution to the doom and gloom was baking, and we say: If it ain’t broke, don’t fix it. This winter, with the rain and cold as a cozy backdrop, perfecting a new batch of recipes by local bakers makes even more sense. Cookies make a wonderful socially distant gift for loved ones, and a freshly baked cake can lift even the darkest spirits. From delicious Filipino cookies to a no-nonsense sweet potato pie, here are eight new recipes to try.
Matcha Amaretti Cookies
Rica Sunga-Kwan, Churn Urban Creamery + Bakery
Operating from the small Churn bakery and creamery in Portola, lead ice cream maker Rica Sunga-Kwan is all about healthy yet indulgent treats.
Recipe
Get the full recipe here.
Why bake now?
Baking strengthens the mind and body connection. It requires focus and attention to detail, which is so good for the brain and for regulating moods. At a time when the general population’s anxiety and depression is at an all-time high, working with your hands and baking can be a positive escape from all the negativity happening around us.
Why this recipe?
This recipe represents what Churn stands for: unique, inclusive (because even the gluten-free folks can have it), and delicious.
How can readers support you?
Come visit us at our creamery at 2646 San Bruno Avenue in San Francisco. We have ice cream, coffee, and pastries. On weekends, we have breakfast sandwiches and heartier pastry options. We can also be found at the Outer Sunset Farmer’s Market on Sundays, 9 a.m. to 3 p.m., and the Brisbane Farmers Market, 2 p.m. to 6 p.m.
Follow us on IG @churnsf to learn more.
Ukrainian Garlic Pampushki (Pull-Apart Rolls)
Anna Voloshyna, AnnaVoloshyna.com
Blogger, photographer, and recipe developer Anna Voloshyna specializes in Slavic food—anything from Georgian khachapuri to traditional Russian soups. She publishes recipes on her website and teaches cooking classes from her San Francisco kitchen through ChefsFeed.
Recipe
Read Anna’s full recipe for Ukrainian garlic pampushki.
Why bake now?
For me, cooking, and especially baking, equals stress relief. We all had a crazy year with many falls and very little ups, and it’s still unclear how the next year will turn out for us. Making a loaf of bread or a delicious pastry gives me a sense of control and restores my faith that everything will be okay.
Why this recipe?
I wanted to choose something comforting — a recipe that would be good for cold winter evenings and cozy family dinners. Ukrainian garlic pampushki instantly came to mind. I bake them every time I cook borscht, just like my babushka taught me.
How can readers support you?
Please follow me on Instagram @annavoloshynacooks and become a part of our fun and creative foodie community.
Otap With Ginger (Flaky Filipino Cookies)
Rezel Kealoha, RezelKealoha.com
Based in Walnut Creek, Rezel Kealoha is a recipe developer, food photographer, and stylist who often publishes recipes celebrating her Filipino heritage. This one is from her latest series, titled “Bahay Kubo,” which celebrates the ingredients listed in an eponymous Filipino children’s folk song. (Ginger is one of them.)
Recipe
Read the full recipe for otap with luya (ginger) on Kealoha’s website.
Why bake now?
I love the repetition of it, especially if you are making a big batch of cookies. It helps take your mind off things, and with the holiday season, you can bake a few batches of cookies and send them to friends and family you can’t see right now.
Why this recipe?
Even though this recipe uses store-bought pastry, there is still lots of repetition by rolling out individual puff pastry dough to make the individual cookies. Also, it’s great to learn about baked goods from other countries—in this instance, the Philippines.
How can readers support you?
Please support me by subscribing at RezelKealoha.com and following me on Instagram @rezelkealoha.
TCHO Chocolate Coffee Caramel Tart
Ethel Koh, Gozu
While the San Francisco restaurant Gozu is focused on wagyu beef, its desserts are clever sleeper hits. Behind them is Ethel Koh, the restaurant’s pastry chef. Previously, she trained at Quince after earning a degree in food business management at the Culinary Institute of America in Singapore.
Recipe
Read the full recipe for Koh’s chocolate coffee caramel tart.
Why bake right now?
If I’m not baking, I honestly don’t know what else I’d do. It’s the holiday season, which happens to be my favorite time of the year. There’s a lot of tension in the air right now; my hope is to spread a little sweetness into everyone’s lives.
Why this recipe?
I love this recipe because it’s simple yet decadent. The TCHO Pro 68% Dark Chocolate has rich flavors of fudge and brownies. Paired with the tender crunch of the cocoa crust and salty-smokiness of the caramel, it’s the right kind of decadence to satisfy a chocolate craving from Gozu during this season.
How can readers support you?
Order from the restaurant and support the A-Five Butcher Shop and Gozu Bake Shop. Pastries are available for pickup or delivery on the A-Five Meats Tock site. We are donating 10% of sales to Culinary Love for the month of December. It’s an organization dedicated to providing mental, emotional, and physical resources to the culinary industry.
Braided Sunday Bread
Helen Lentze, Meyenberg Goat Milk
Helen Lentze, who is German and was raised in Switzerland, had a hard time finding a job upon moving to the United States. She became a baker and eventually joined Meyenberg, where she became a fan of baking with goat butter. Formally the senior director of marketing at the Northern Californian brand, Lentze also perfects family recipes like this one.
Recipe
Get the full recipe here.
Why bake now?
Because you’ve mastered sourdough, but you’re not ready to move out of the bread-baking phase of quarantine. This is a great bread to add to your newly developed bread repertoire.
Why this recipe?
This is a great bread to make during this stay-at-home holiday. It has a mild flavor with a light and fluffy interior and a great little crunch on the outside. It’s equally great for wiping up the last of the holiday roast au jus from your plate as it is as a lazy afternoon snack with cheese or jam. If there is any left over, it makes the world’s greatest French toast.
How can readers support you?
They can give our goat milk and butter a try! Many folks haven’t tried goat milk dairy or even know that it exists. You can find us on Instacart, search for a store near you, or buy from us directly on our website.
Brown Butter Pound Cake With Brown Butter Glaze
Michael Brown, Butter by Brown
Technically a pastry sous chef at the Four Seasons hotel in San Francisco, Michael Brown has been furloughed since March due to the pandemic. He’s taken this as an opportunity to use his skills and passion for pastry to share with the community, launching an online store selling pastries, cookies, and desserts — and has “loved every minute of it!”
Recipe
Get the full recipe here.
Why bake now?
There is no better time to be baking. The weather has turned cold, and sheltering in place is keeping us all indoors. There are infinite possibilities of what you can create when you bake. It can be a great way to challenge yourself and discover a new passion or hobby. And the best part is that sharing your sweet goods with friends and family will always bring smiles. Since we can’t be together, a great way to let someone know you are thinking of them is by dropping a treat that you created at their doorstep.
Why this recipe?
Butter is in our name and the foundation of pastry. This recipe in particular is a favorite of mine and has received rave reviews from our happy customers as well. The rich, delicate taste of the brown butter is a perfect balance to the sweet glaze, offering a perfect bite every time. I hope this cake can help bring comfort to everyone’s home this holiday season.
How can readers support you?
Follow us on Instagram @ButterByBrown or visit our website at ButterByBrown.com. We specialize in cakes, cupcakes, macarons, and custom orders. We would love to serve you.
Brown Butter Sweet Potato Pie
Malaka Wilson-Greene, Two Chicks in the Mix
Together with L.A.-based Erica Freeman, Malaka Wilson-Greene is co-founder of the California-sourced, incredibly delicious Two Chicks in the Mix, an online bake shop that specializes in pies, wedding cakes, and desserts.
Recipe
Get the full recipe here.
Why bake now?
Folks should be baking right now as much as they can because it is relaxing. When you bake, you can only focus on the baking, what you smell, what you feel, and what you taste. There’s not much room left to worry about the state of the world when you’re baking something delicious.
Why this recipe?
This pie is a version of a generations-old family recipe. Sweet potato pie is a staple among Black American holiday gatherings, and the eater is very discerning with their praise. It must be sweet; it must be smooth; it must be buttery. This recipe is a family staple and definitely reminds us of being with our families—something a lot of people can’t do right now.
How can readers support you?
Readers can support us by purchasing our made-from-scratch pies, cakes, cookies, and brownies. We’re proud to use organic and locally sourced ingredients. Purchase and find out more about us here.
True Carrot Cake With Cream Cheese Frosting
Tina Stevens, A Girl Named Pinky
An alumna of the La Cocina incubator, Tina Stevens is based in Berkeley. She’s known for her custom-made, lavish event cakes and creative cookies and cupcakes featuring seasonal flavors and quirky holiday themes.
Recipe
Get the full recipe here.
Why bake now?
Baking is very therapeutic, as it gives you an opportunity to make something from start to finish with your hands. Baking is also an amazing activity to do with children, especially during the holidays. It’s like a little science experiment, and it allows you to create memories and traditions that you can taste.
Why this recipe?
I love this recipe because it’s not overly sweet and it’s super moist. I’m also a firm believer that carrot cake is best with just added carrots and spices; once you start adding dried fruits and nuts, it becomes a fruitcake. This is a simply delicious carrot cake with cream cheese frosting that the whole family will love.
How can readers support you?
The best way to support us is to follow us on Instagram @agirlnamedpinky and check out our cookie kits that come with premade vanilla bean butter cookies, decorations, and directions. They are available now and shipping nationwide. Plus, it’s a fun way to get in the spirit of the holidays without the mess of baking.
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