Sasaki Time Restaurant Review: Classic Afternoon Tea at Steakhouse 55

For Dapper Day, Kristen, Kevin and I indulged in a Classic Afternoon Tea at Steakhouse 55. The tea experience is only available Friday, Saturday and Sunday from 12noon to 3pm. I made reservations for us as soon as I could and figured this would be a wonderful experience for Dapper Day.

There are several menu options and your server will be more than happy to go through them with you. All of the options include unlimited tea, which you can have either iced or hot. Plus, all the sandwiches can be substituted for other options on the menu.

The tea party options are as follows:

• Classic Afternoon Tea ($50 per person) –  Traditional scones, tea sandwiches, desserts
• Premium Afternoon Tea ($65 per person) – Sparkling wine, Traditional scones, Salad, Tea Sandwiches, Dessert, and Farewell Truffles
• Kid’s Tea Party ($35 per person) – Chocolate Chip scones, tea sandwiches, desserts

I went with the Redbush Caramel Velvet. It was a warm day so I wanted the iced version.

But the server also suggested getting it hot as well. I'm so glad that he did because I loved having both options. You are also given lemon wedges, honey and some sugar sticks to help change the change the tea's flavor profiles.

We decided to go with the Classic Tea Party. We started with the scones that come nice and warm. You get Devonshire Cream and lemon curd to spread on them. So delicious and a perfect way to start our meal.

Next, we made out way through the various sandwiches. You get an heirloom tomato and mozarella, cage free deviled egg, salmon gravalax and a cucumber & watercress. All light and refreshing and absolutely delicious.

Now for the dessert round you get a chocolate covered strawberry, a fruit tart and several macarons. All are fantastic, especially the fruit tart.

Cheers from all of us! We had a wonderful afternoon of tea, food and conversation. A perfect way to enjoy the afternoon and really take time to slow down and enjoy time with great friends.

Make your reservations soon and enjoy a relaxing afternoon with friends and experience some wonderful new teas. To make reservations use the link below:

Disneyland Resort Dining

Red Velvet Cheesecake Recipe

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup butter or 1/4 cup margarine, melted
1 tablespoon granulated sugar
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1 ounce) bottles red food coloring
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract


Directions:

1 Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.


2 Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.


3 Add eggs and next 6 ingredients, mixing on low speed just until fully combined.


4 Pour batter into prepared crust.


5 Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.


6 Run a knife along outer edge of cheesecake.


7 Turn oven off.


8 Let the cheesecake stand in oven for 30 minutes.


9 Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.


10 Cover and chill 8 hours.


11 Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.


12 Spread evenly over top of chilled cheesecake.


13 Remove sides of springform pan.

Source: http://www.food.com/recipe/red-velvet-cheesecake-107604

Microwave Caramels Recipe!

Makes 12 pieces of caramel

Ingredients:

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

Directions:

1 Combine all ingredients.

2 Cook 6 minutes, stirring every two minutes.

3 Stir and pour into lightly greased dish.

4 Let cool.

5 Cut, wrap in wax paper & store in air tight container.

Source: http://www.food.com/recipe/microwave-caramels-367414

Strawberry Cream Cake Recipe!

 

Ingredients:

1 large sponge cake
1 1/4 pints double cream, 750ml (heavy cream)
1 ounce caster sugar, 25g (fine granulated)
1 tablespoon orange liqueur
7 fluid ounces ready-made prepared custard, 200ml
2 lbs strawberries, hulled and halved length-ways leave about ten small ones whole, to garnish (see note, step 10)

Decoration

2 1/2 ounces caster sugar, 75g, for the spun sugar (optional)
2 ounces icing sugar, 50g (powdered sugar)
oil, for greasing

To serve

4 -6 ounces mixed berries, such as red currants, blueberries and blackberries, for the top of cake
3 sprigs fresh mint

Directions:

1 In a large clean bowl, whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.
 

2 Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
 

3 Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
 

4 Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
 

5 You can serve it at this point if you want, just top with berries.
 

6 Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
 

7 While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
 

8 Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
 

9 To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.
 

10 Note: It's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.

Source: http://www.food.com/recipe/strawberry-cream-cake-246454

Recipes: Churro Cupcakes!

Churro Cupcakes

Cake:
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup butter, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla
1/4 cup vegetable oil
1/2 cup milk

Frosting:
4 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat the oven to 350 degrees.
Line a muffin pan with cupcake liners; set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined.
Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix. Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.
Allow the cupcakes to cool completely before frosting.

For the frosting, cream the butter and cream cheese together in a large bowl.
Add the sugar, one cup at a time, beating well between each addition.
Stir in the cinnamon until thoroughly combined.
Then stir in the vanilla.
Beat the mixture well, until light and fluffy.
Pipe onto cupcakes and sprinkle with a little cinnamon sugar.
Enjoy!

Recipes: Lemon Tart

Ingredients

• For Dough:
• 1 1/2 cups flour
• 1/2 cup confectioner's sugar
• 1/4 tsp salt
• 9 tablespoons butter, very cold, cut into 1/4 inch pieces
• 1 large egg
•  
• For Filling
• 5 eggs plus one egg white
• 3/4 cup sugar
• 5 lemons, zested and juiced
• 2/3 cup heavy cream

Procedures

1. Make Dough: Preheat oven to 400 degrees.
   In the bowl of a food processor add flour, confectioner's sugar, and salt. Pulse to mix. Add cold butter and pulse until it is mixed and the size of small peas, about 5 pulses. Add egg and pulse until dough pulls together into a ball. Remove dough from processor.
   
   
2. Press dough into a 9 inch tart pan. Prick dough all over with a fork. Chill tart shell in refrigerator for 30 minutes. Cover the bottom of the tart with parchment paper then fill with pie weights or beans. Bake shell for 20 minutes. Reduce oven temperature to 325.
   
   
3. Make Filling: In a medium bowl, use an electric beater to lightly beat together eggs and egg white. Whisk in sugar, zest, and juice. Beat on low until combined and slightly thickened, about 2 minutes.
   
   
4. In a small bowl, beat heavy cream until its thick but not whipped, about 3 minutes. Fold cream into lemon mixture. Pour filling into tart shell and bake for 40 minutes. Let cool completely before serving.
   
   Source: http://www.seriouseats.com/recipes/2011/03/lemon-tart-dorie-greenspan-recipe.html

Recipes: Coca Cola Brownies

Ingredients

• 1 1/4 cups (6 1/4 ounces) all purpose flour
• 1 2/3 cups (12 1/4 ounces) sugar
• 2/3 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 can (12 ounces) Coca Cola

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Either grease baking pan with oil or cover with tin foil.
   
   
2. In a large bowl, stir together flour, sugar, cocoa, salt, and baking powder until combined. Add cola, a little at a time because it will foam, until incorporated and batter forms. Pour batter into pan and bake until a tester inserted into the middle of the pan comes out clean, about 30 minutes. Top will be slightly sticky.
   
   
3. Let cool completely in pan then cut into squares.
   
    Source: http://www.seriouseats.com/recipes/2013/03/coca-cola-brownies-baking-with-coke-recipe.html

Recipes: S'mores Krispie Treats!

Ingredients

• 1 (10-ounce) bag large marshmallows
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 6 cups crispy rice cereal
• 1 ounce (1/4 cup) graham or whole wheat flour
• 1 teaspoon ground cinnamon
• 1 standard size (1.55 ounce) Hershey bar

Procedures

1. Preheat broiler to high and adjust a rack about 4 inches from element. Spread marshmallows in an even layer on a small sheet pan lined with foil or a silicone mat. Broil until well-toasted on top, about 5 minutes. Remove and allow to cool.
   
   
2. Peel marshmallows (which will now be a single sticky mass) off the lined pan and place in a large pot. Add butter and honey and cook over low heat, stirring often, until fully melted. Meanwhile, butter an 8- by 8-inch glass or metal pan. Break up chocolate bar into a microwave-safe bowl and microwave in 15 second intervals, stirring between sessions until fully melted, about 30 seconds total. Set aside. Combine cereal, flour, and cinnamon in a mixing bowl and toss until fully combined, then add to the melted mixture and stir to incorporate thoroughly. Scrape half into prepared pan and pack tightly with a buttered or greased spatula. Spread evenly with melted chocolate, then add rest of mixture and pack down tightly. Allow to cool and set for at least 30 minutes, then flip onto a cutting board and cut into 1 by 2-inch rectangles. Treats can be stored in an airtight container at room temperature for up to 5 days.
   
   Source: http://www.seriouseats.com/recipes/2013/02/smores-krispies-treats-recipe.html?ref=thumb

Review of Red Table in Huntington Beach!

Hey Food Time fans! I wanted to share with all of you a great night at Red Table in Huntington Beach! This great new restaurant has been open for a month now and word of mouth is quickly spreading!

I love their format here! You order at the back counter and leave a tab open if you would like and then have food and drinks brought to you! They even have this handy chart out front of the restaurant to help you out!

 
The next thing I love is the decor! My friend Stephanie who is an interior design major also loved the place!

The menu is simple and full of great American foods!

And there is a good selection of wines and beers!

After taking a long look at the menu, we finally headed to the back counter. We ordered appetizers and beers and headed back to our table. Stephanie ordered The Bruery Seasonal ($6).

I went with the Red Table Ale ($6). It was similar to a Sierra Nevada Pale Ale without the sharp bite! Excellent in my opinion!

Stephanie ordered the Red Table Fries ($4) which had sea salt, black pepper and organic catsup. I love thick cut fries and these were freshly cooked! The fries with the sea salt and black pepper were great all by themselves but the organic catsup gave it a freshness that couldn't be beat! I must find organic catsup in my local grocery store!

I went with the ahi tuna poke with eggplant chips ($7). What a discovery the eggplant chips were! They were freshly deep fried and would be great by themselves but then you add the amazingly fresh ahi tuna poke and it's a perfect marriage! The blend of hot and cold was just perfect! I would come back just for this dish! And I know it doesn't look like it from the photo, but the portion size is huge!

Stephanie decided upon the braised beef short ribs ($16) for her entree. They must have been amazing because I didn't get any! They came with crushed potatoes and roasted vegetables.

I went with the spaghetti and meatball ($12), that's right meatball not meatballs! This meatball was enormous, even for me! One of the best plates of spaghetti and meatball ever! The noodles were perfectly cooked and the sauce was not overwhelming! The meatball itself was moist and tender and not overly seasoned!

Just so you can see how big this meatball is, check out the below photo!

Believe it or not we still had room for dessert! Stephanie went with the broken banana cream pie ($5) with custard cream, caramelized bananas, and caramel sauce. Another winner here as the dessert was not overwhelmingly sweet and sugary like I had feared!

I went with the red table cupcake ($5) with sweet vanilla bean cream cheese. It came out warm and in a cup! I loved the presentation and as soon as I took a bite, I was in heaven. Even the Chef Louie Jocson came over and saw that we were about to bite into our desserts and said that he didn't want to interrupt us as we bit into heaven! He was right! The cake is warm and light and sweet! I closed my eyes to savor the moment. Stephanie said she would order the red table cupcake when we come back!

 
And we will come back! Red Table is also listed on the OC Wine Week (9/25-10/1) and OC Beer Week (10/2-10/8) Restaurants Listing! Check out their offerings by clicking the link below!

http://www.ocwineandbeerweek.com/Red_Table_Restaurant.html

 

Address:

16821 Algonquin St
Huntington Beach, CA 92649

(714) 846-4700

Hours:

Mon-Thu 11 am - 10 pm

Fri-Sat 11 am - 11 pm

Check out the website:
http://redtablerestaurants.com/