Don’t they make a cute couple?
Mother’s Day weekend is when my aunt’s and the Boyfriend’s birthdays both fall. So this year, I made them share the spotlight.
It takes a lot of prep to make a birthday dinner for two birthday honorees. Let me tell you!
Korean dinner is what I knew would be just the thing for this occasion, and you know what that means––lots of dumplings, y’all! And I made two kinds: 1) turkey and 2) beef, pork & lamb. It’s important for me to have options for the eaters on site. If you don’t partake of beef, pork or lamb there is turkey.
In addition to these dumplings, homemade kimchi, a traditional Korean japchae (잡채), I made a quick cucumber salad (오이무침) that I was particularly happy with.
And not to mention a chocolate bundt cake covered with a chocolate ganache glaze. But it was worth it.
As I was cooking all this stuff, I was thinking it’s because of my mom that I make an effort to acknowledge birthdays, mine and others. And that’s because no matter how stretched our finances may have been when I was growing up, my mom always made a to-do about my birthdays.
I call that a good family tradition.
Chocolate bundt cake
(adapted from Two Peas & Their Pod)
2 sticks of unsalted butter & more for the pan
1/3 cup cocoa powder, I used Dutch processed
1 tsp kosher salt
1 cup water
2 cups flour
1 1/2 cups sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup Greek yogurt
1 tsp vanilla extract
4 ozs bittersweet chocolate, chips or finely chopped
3 tbsp Kahlua or Grand Marnier (if not using booze, use 1 1/2 tbsp agave syrup)
1/2 cup heavy cream
1 1/2 tbsp sugar
1. Place the oven rack in the middle of the oven. Preheat oven 350 °F. Butter your bundt pan.
2. Combine butter, cocoa powder, salt and water in a small pan and cook over medium heat. Stir just until melted.
3. Either by hand or in a stand mixer whisk together flour, sugar and baking soda. Add half the cocoa & butter mixture and whisk. Add the rest and mix until combined. Add eggs one at a time and whisk until well blended. Whisk in Greek yogurt and vanilla extract until well blended.
4. Pour batter into your bundt pan. Bake for 40-45 minutes. Insert a toothpick into the cake and if it comes out clean your cake is done.
5. Let the cake cool for 15 minutes and then invert onto a rack.
6. Meanwhile prepare your glaze. Combine chocolate and Kahlua in a bowl and set aside. Heat cream and sugar in a small saucepan. Stir until the sugar has melted and the cream is hot. Pour cream over the chocolate and whisk until smooth.
7. Pour the glaze over your cooled cake, letting the glaze drip down both sides.
8. Serve at will!