What a joy to read Sophia and so many wonderful tips on how use those many condiments we have lurking at the back of our fridge. I have yet to use soy sauce in sweet dishes, but it makes complete and utter sense as i read your words now.
I love love love adding condiments to my sweet bakes. Miso has a special place in my heart as well as soy sauce. I have been making a soy sauce and brown sugar glaze to test with a sweet pie and it goes so well. Balsamic also is a fave, especially in sorbets. But I have to say you threw me a bit with the ketchup. haha Have to give that a try.
That soy brown sugar glaze sounds super interesting! What kind of pie would you use it with? I made a soy coffee and icing sugar glaze for a coconut babka a few weeks ago and that worked really well as well.
Oh and you are so right re balsamic - I think the first time I had vinegar in sweets was in fact some balsamic drizzled over ice cream with fresh raspberries. Really delicious!
And I know what you mean about the ketchup cake! Threw me as well but David Lebovitz' comment re tomatoes being a fruit and it therefore actually not being that weird to bake with it is spot on!
Sesame pie? That sounds fantastic - am a huge sesame lover!
The coffee soy glaze is really delicious - I kept on peeling the dried bits off the parchment paper after glazing the babka and just ate it like that 😂😂😂
Ahhh Sophia, I have been waiting with anticipation for this post since you mentioned the idea to me. It's brilliant. Fish sauce caramel and ketchup cake, my gosh. You make them all sound elevated and exciting. And you are absolutely right, I have loads of these hanging around in my fridge/cupboard! Looking forward to the next gochujang, etc, post.
Thank you Shell, it was fun to pull together but I really had to limit myself to a handful of condiments, otherwise this would have become even longer! And yeah the ketchup cake is pretty funny. Somewhat tempted to give this a try sometime!
What a joy to read Sophia and so many wonderful tips on how use those many condiments we have lurking at the back of our fridge. I have yet to use soy sauce in sweet dishes, but it makes complete and utter sense as i read your words now.
Thank you for the kind words Suzanne! I enjoy writing the newsletters so much and it’s lovely to hear when my ideas resonate!
A lawyer and chef...glad to know!
I don't know whether I would call myself a chef but certainly a passionate foodie!
As a Lawyer to Lawyer - I must say that your recipe looks wonderful and creative
Thank you Fitim!
I love love love adding condiments to my sweet bakes. Miso has a special place in my heart as well as soy sauce. I have been making a soy sauce and brown sugar glaze to test with a sweet pie and it goes so well. Balsamic also is a fave, especially in sorbets. But I have to say you threw me a bit with the ketchup. haha Have to give that a try.
That soy brown sugar glaze sounds super interesting! What kind of pie would you use it with? I made a soy coffee and icing sugar glaze for a coconut babka a few weeks ago and that worked really well as well.
Oh and you are so right re balsamic - I think the first time I had vinegar in sweets was in fact some balsamic drizzled over ice cream with fresh raspberries. Really delicious!
And I know what you mean about the ketchup cake! Threw me as well but David Lebovitz' comment re tomatoes being a fruit and it therefore actually not being that weird to bake with it is spot on!
Oh it's a Greek sesame pie. It's coming soon :)
I loved the idea of the coffee and soy glaze. Now I need to eat something sweet. Damn! 😂
Sesame pie? That sounds fantastic - am a huge sesame lover!
The coffee soy glaze is really delicious - I kept on peeling the dried bits off the parchment paper after glazing the babka and just ate it like that 😂😂😂
Ahhh Sophia, I have been waiting with anticipation for this post since you mentioned the idea to me. It's brilliant. Fish sauce caramel and ketchup cake, my gosh. You make them all sound elevated and exciting. And you are absolutely right, I have loads of these hanging around in my fridge/cupboard! Looking forward to the next gochujang, etc, post.
Thank you Shell, it was fun to pull together but I really had to limit myself to a handful of condiments, otherwise this would have become even longer! And yeah the ketchup cake is pretty funny. Somewhat tempted to give this a try sometime!
Love the Miso in our desserts! Umami in every bite-
Same, it adds so much flavour and complexity!