To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.
- 8 spring onions
- 3 Tbsp. unsalted butter, divided
- Kosher salt, freshly ground pepper
- ¼ cup white wine vinegar
- 1 cup fresh ricotta
- 1 oz. finely grated Parmesan (about ¼ cup)
- ½ lemon
- 1 small garlic clove
- 2 5×5″ pieces focaccia
- 4 large eggs, beaten to blend
Place a rack in center of oven; preheat to 350°. Trim woody ends of spring onions. Separate white bulbs from green parts with a knife. Cut bulbs in half through the root end; if size varies wildly, cut larger bulbs into quarters. Cut tender green parts of stalks into 3″ pieces; set aside separately from bulbs.
Heat 2 Tbsp. butter in a 10″ nonstick skillet over medium until foaming. Add onion bulbs and toss to coat in butter; season with salt and pepper. Cook, stirring often, until deeply golden brown and starting to soften, 4–5 minutes. Add vinegar, onion stalks, and ½ cup water and continue to cook, stirring occasionally, until almost all liquid is cooked off and bulbs are very soft and jammy, 6–8 minutes longer. Transfer to a plate. Wipe out skillet.
While onions cook, mix ricotta and Parmesan in a small bowl; season with salt and pepper. Finely grate lemon zest and garlic into ricotta mixture and stir to combine.
Warm focaccia in oven (place directly on rack) until soft and warmed through but not browned, 2–3 minutes. Divide between plates. Spread ricotta mixture in swooshing dollops on top of focaccia.
Melt remaining 1 Tbsp. butter in skillet over medium-low heat. Add eggs; season with salt. Cook, stirring frequently in large sweeping figure-eight motions with a spatula, until eggs have set into creamy folds, 1–2 minutes.
Divide scrambled eggs between focaccia. Top with onion mixture.
The Soft Scramble Sandwich
S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.
Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!
Baking & Spices
1 Icing fitted with a, Black small
1 Orange and grey/silver sanding sugar
1 1/2 tsp Vanilla extract
12 Chocolate graham crackers
1/4 cup Candy melts, orange
1 envelope Gelatin, unflavored
24 Nonpareils, black jumbo
All cutting should be done by an adult.
1. Download, print, and cut out porg template.
2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.
3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.
4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.
5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.
6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.
7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.
8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.
9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.
10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.
11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.
12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.
13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.
14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.
15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)
Want to Have S’more of These Porg S’mores
What is a Manapua? Simply put it’s the Hawaiian name for the yummy Chinese Bao, that slightly sweet dough stuffed with barbecued pork then steamed to form a shiny outer skin surrounding the fluffy bread and sweet savory filling.
In the 19th. century Cantonese Chinese immigrants came to the Hawaiian islands to work in the sugarcane plantations. They brought with them their heritage and cuisine. One of the delectable foods they brought to the islands was the Cha Sui Bao, that barbecued pork filled steamed bun. It soon became a favorite with the locals who called them Mea’ono’pua’a (Mea’ono means bread and pua’a means pork). Over time that name morphed into Manapua, which is what we call it today.
Along with the name change the traditional Manapua also evolved into different flavors. These days one can easily find Shoyu Chicken, Lap Cheung (Chinese Sausage), Pizza and Curry Manapuas at the 7/11 and other Manapua Shops and trucks. Actually you can stuff the dough with just about anything you want; I make adobo manapuas!
Manapuas are found everywhere in Hawaii, but homemade ones are still the best! They’re great for snacks, picnics, and even as a light lunch. They are one of my family’s favorite foods!
When I make manapua I usually use store bought Char Siu pork or chicken. Both are readily available at our local supermarkets. But sometimes I make my own, it’s not that hard. So today I’ll share the recipe for makng manapua and the barbecue meat filling we call Char Siu.
Char Siu – It can be used to fill steamed buns or sliced mix with noodles or rice.
- 1 lb. skinless pork belly or boneless skinless chicken thighs (trim off excess fat from the meat)
- 2 Tbs. Shaoxing Cooking wine
- 2 Tbs. Soy Sauce
- 2 Tbs. Sugar
- 3 Cloves garlic, minced
- 1 Tbs. Hoisin Sauce
- 1 Tsp. Five Spice Powder
- 1/8 Cup Honey except honey together and pour in to a ziplock bag.
Marinate in the fridge for 2-3 hours.
Place meat in a roasting pan and brush top with honey.
Bake in a 325° oven for 40 – 45 minutes or until meat is cooked. The meat is done when it starts to turn crisp on the outside and the center is firm.
Remove from oven and cool for about 10 minutes.
Slice into thin strips or if using for manapua filling dice into 1/4″ cubes.
- 3/4 Cup diced char siu meat (pork or chicken)
- 1 Tbs. Sesame Oil
- 1 Stalk Green Onions chopped
- 1/3 Cup Fresh Cilantro chopped
- 2 1/2 Tbs. sugar
- 1/4 cup Soy Sauce
- 1/8 Tsp. Salt
- 2 Tsp. Flour
- 2 Tsp. Corn Starch
- 1/4 Cup water
- 2 – 3 drops red food coloring
Heat oil in a pan. Fry diced char siu for about 30 seconds. Add green onions, cilantro, sugar, soy sauce, and salt. Stir so it doesn’t burn.
Dissolve Flour and cornstarch in the water.
Stir into char sui mixture to thicken.
Remove from heat and cool.
- 2 Cups Cake Flour
- 1 1/2 Cup Flour
- 1 Tbs. Vegetable Shortening
- 1/4 Cup Baker’s Sugar
- 1 Tbs. Dry Yeast
- 1 Cup warm water
Combine 2 flours and put 3 cups of the mixture in the bowl of your standing mixer. (or in a bowl if you’re mixing with your hands)
Using a dough hook cut in shortening.
Stir in about 2 tbs. sugar.
In a separate bowl combine remaining sugar with the yeast and add 1/3 Cup warm water.
Stir until yeast is dissolved.
Add the rest of the flour mixture to the yeast and mix well.
Add the yeast mixture and the remaining water to the flour mixture in the bowl.
Knead with the dough hook until smooth and elastic.
Turn dough in to a greased bowl and cover with plastic wrap or a kitchen towel.
Let it sit at room temperature until dough doubles in size, about 1 hour. If it’s too cold proof in the oven until it doubles in size.
Divide dough into about 18 balls.
Flatten each ball with a rolling pin into a circle about 1/4″ thick.
Place 1 Tbs. filling in the center.
Pull sides of dough around filling and pinch to seal the seams.
Place buns on little squares of wax paper to keep them closed.
Place in a rack or a bamboo steamer and steam for 15 minutes.
Serve hot or freeze for later use.