Out & About #926 | Ginger Molasses Loaf, Mugwort Injeolmi Crumble Cookies + Mambo Italian

My weekly routine changes minimally from week to week, though each period seems to bring about new revelations and discoveries.

Visits to the gym informed that my stair-climbing endurance still perseveres, despite lack of regular training, along with a bug bite of unknown origin. (I didn't even go hiking!)

​Tuesday afternoon marked my first Mat Pilates class at the Hurontario-Eglinton location. The instructor had noted thirteen years of yoga experience and five years of pilates, then engaged in further discussion with the class regarding the original "Eastern" teachings of yoga for spiritual benefits versus the modern "Western" approach of fusion fitness (HIIT, rhythmic, etc.). Those dedicated to yoga practice urged to keep things "Eastern". At that moment, I recalled why I steered clear of yoga: physical benefits and form and alignment corrections did not reside at the core.

​In contrast to the fast-paced, perspiration-inducing sequences at the Vega location, the Hu-Eg instructor commenced with gentle pelvic tilts then transitioned into a HIIT format instead: three rounds of full-body exercises with a one-minute rest period between each round. Some of the exercises were combination moves, involving rotation of the upper body while lunging back. For the most part, the moves were derived from fundamentals of pilates, but modified for a smaller range of motion and lower difficulty level. Naturally, I took to a larger range of motion in the latter rounds, along with inclusion of the pilates ring where possible. 

I was commended for my form at the end of the class, and encouraged to join again.
For the next seventy minutes, I would remain in the vacant, well-ventilated studio for streaming of my own Well+Good conditioning routine. Again unlike Vega, the Wi-Fi connection was astounding; I could actually load videos!

​Becoming acquainted with wine profiles has been a new venture as of late. I'm less intrigued by red and more eager to explore the world of white - and maybe rosé later on.

​Emerging as my priciest alcohol purchase to date - beyond Grey Goose for vanilla extract, a project which failed miserably - was Cave Spring's 2019 Riesling Ice Wine. 

Luscious and luxurious the formula was sweet, yet far from cloying, and smooth with a delicate tanginess at the end. It was a costly investment, however a wholly justified one. The 375 ml bottle ought be savoured steadily, rather than downed for instant gratification, as beer is often consumed.

Ice Wine is exquisite, and best enjoyed in small doses.​

​I've also found myself gradually meandering away from carbonated beverages in hopes that I'll feel less bloated. Hakutsuru Junmai Ginjo found its way into my hands after several sightings at izakayas. Surprisingly, it paired fantastically alongside Häagen-Dazs' Vanilla Milk Chocolate Almond bar. Creamy and sweet appears to neutralize the sharp profile of the rice-based solution.

Snacks of the week included: a Matcha-Espresso Latte, burnt Papa John's Hot Dog Bun from the freezer, and fresh Pineapple Bun from Akko Cake House.

Creations of the week included:

1) Ginger Molasses Loaf

In the days following my execution of thekitchn's Molasses Loaf (924), I couldn't help but think that there was potential lost along the way. Without realizing, I began to entertain alterations to the recipe: Orange zest for a refreshing zing, real ginger (as opposed to just ground ginger) for a stronger punch, and other methods of improving depth of flavour. The original recipe wasn't bad, but it wasn't to my liking. It was dry, heavily laced with molasses and lacked variety. Halfway through, I'd begin to lose interest in the specimen before me. It never happened before with banana bread and cake slices, so why now?

The more I contemplated these twists, the more I leaned towards enacting them. Before long, I found myself chopping a two-inch knob of ginger into a fine dice. Next came the zesting of a tangerine, the closest thing to an orange within arm's reach.

​When it was time for cooking molasses to make an appearance, I came to learn that only 3.3 oz remained in the carton. Corn syrup - not the golden one - was used to make up 2.2 oz of the required quantity of liquid sweetener; a squeeze of honey took me to a total weight of 6.5 oz. To combat the added moisture, the amount of milk was reduced accordingly from 177 ml to 150 ml.

Dry ingredients varied minimally: I added pumpkin pie spice and a generous pinch of both cinnamon and ginger powder. Nutmeg was omitted, for this wasn't banana bread. Black pepper was also omitted, for this wasn't a gingerbread cookie.
Again, the surface was sprinkled with coarse sugar before being placed in the oven.

The resulting loaf looked nearly identical to the control, albeit with one defining difference: the coarse merely rested on top, glimmering into view. A damper top had been witnessed in the original formula. After allowing the loaf to partially cool, I snuck a slice for good measure. It was phenomenal! The loaf was delicious and aromatic, melding the richness of molasses with the faint spiciness of ginger and invigorating tingle of citrus. No longer was the taste one-dimensional!
Frosting and glazes were kept at bay to prevent interference with the loaf's innate delightfulness. My Ginger Molasses Loaf needed no stealers of spotlight. Ideally, it is enjoyed best in 1 cm-thick slices in the presence of black coffee or a steaming mug of hot tea.

2) Mugwort Injeolmi Crumble Cookies

Mugwort powder is considered a rare find in North American supermarkets. Although mugwort-tinted ddeok can be found in nearly any P.A.T., H Mart, or Galleria, the same degree of accessibility does not apply to the raw ingredient. Having finally succeeded in locating a pouch during my recent visit to the Yonge-Sheppard, I decided to try my hand at a recipe I had been eyeing since its release.

Sunday Baking's Mugwort Cookies with Injeolmi Crumble was an interesting application of typically traditional Korean powders. Mugwort, despite its distinct colour, is fairly mild in both taste and aroma. Being nowhere near as potent (nor as accessible) as matcha, I was unable to establish a link with my existing flavour dictionary.

Only later did I realize the intentional inclusion of almonds, for without the added crunch, the cookie is a tad lacking with just chopped white chocolate. I'd also exercise caution towards the quantity of baking powder used, as a heavy sprinkle can result in a crumbly output.

Source: Sunday Baking

The Injeolmi Crumble, on the other hand, was exceptional. Buttery, nutty, and fragrant, I immediately contemplated its use in other desserts, such as a silky chocolate ganache tart or stone fruit crumble bars.
Excess crumble was baked separately, resulting in a clumpy - and, admittedly, hilarious - appearance. Regardless, it tasted phenomenal.

The Mugwort Chiffon may be next up on my list.

3) Pineapple Guava Juice

Stemming from a failed attempt at breadmaker Pineapple-Guava Jam, I proceeded to blend warmed pineapple and fresh guava chunks with lemon juice and sugar-/gelatin-infused deposit.

Alas, the opaque concoction was too sweet for the faint of heart. Regardless of the amount of lemon juice and water added to the mixture, it was simply too sugary for general consumption.

​Into the office I went on Wednesday, tearfully bidding farewell to my soft friends as I do each time.

Gloriously sunny conditions had me trekking in the shaded corridors of Elm Street and along University. Eventually, I reached Queen's Park, where I rejoiced in the ample shaded interlock paths.

​Rounding back to Atrium on Bay, signage for Matcha-Yuzu Soft Serve was spotted outside Uncle Tetsu. The exterior of the retail complex was also filled with residents of the street, some louder than others but all equally treacherous eyesores for those simply looking to go about their daily lives.

​Since relishing in the specialty bakery's White Chocolate Croffle (and less the Butter Garlic Croissant), I opted to pay a second visit to Hazukido. After all, its downtown outpost was just seconds away from Tetsu.
In comparison to the uptown location, there was a smaller range of products lining the shelves. The interior was comparatively compact, yet noticeably grimier given the district's heavy foot traffic.

I took to a Honey Citrus Croissant to take home, then secured a Blackcurrant Sparkling Black Tea to accompany my continued exploration. In exchange for my impromptu purchase, another scratch card was bestowed upon me. This one granted 20% off a drink of choice.

​Sampling the croissant in the evening led to eyes widened with wonder: Honey Citrus was amazing! Although the orange slice was bitter and not crunchy whatsoever, the custard is lightly sweetened and thoroughly infused with zestiness. True to its description, the $4.95 creation deemed itself delectable and worthy.

The final fifteen minutes of my lunch break was spent recovering within the air-conditioned space of the Eaton Centre.

Sensing hunger, a quick stop was made at Danish Pastry House. It was there that I would be subject to the worst customer service levels of any Danish Pastry House location, as well as the worst of any GTA bakeshop. Inquiring about the price of day-old loaves would summon disdain and shrugged shoulders. At the cashier, I would be regarded with an air of disgust. Pinned to the red polo shirt was a name plaque that read "Andrea". She scoffed and rolled her eyes in response to a request for a receipt, and even shifted towards the adjacent cash register to process a coffee order before returning to me and slapping the receipt in my hand.

Glancing through the item list, a $5.95 charge stood out to me. The concern was brought up towards the staff member who had informed me that day-olds were within the range of three dollars. "She over-charged you." the bespectacled lady declared before speaking to the cashier. Instead of processing the refund on my original method of payment, the cashier blankly counted coins and slid them into my hand, a dime falling onto the counter in the process.

My items were revealed upon returning to the office. A Nordic Cinnamon Bun had set me back $3.25 before tax. It wasn't atrociously priced, however its sodden, cloying profile was absolutely horrendous. Halfway into the specimen, a throbbing headache was felt; I responded accordingly by disposing of the item.

The day-old Multigrain Loaf was worse than I could have ever anticipated. Stale from the get-go, I immediately set out to salvage them by dousing one-inch cubes with salted butter, olive oil, rosemary, fennel, sage, and garlic - just as I had for my first batch of Ciabatta garlic croutons.

Unfortunately, out of fear of overbaking, this batch ended up soggy, albeit flavourful.

The return trip from downtown was dreadful: I nearly fell asleep on the GO train, and then again whilst driving home.

​Consequently, the following in-office day was characterized by light walks through the PATH for the sake of sanity.

Some past destinations of affection were revisited: the wondrous interior of the Sheraton Hotel, the fountain beyond the First Canadian Place patio, and my favourite retail corridor of New Balance and Lindt.

Along the way, colourful leather jackets were discovered on clearance at Danier Leather. The array spanned a fabulous fuchsia and laidback lilac, the latter likely debuted during one spring season during the COVID era.

Continued perusal of the corridors led to my coworker's procurement of an Iced Citrus Latte and Sea Chocolate Chocolate Chip Cookie from Pilot, discoveries of Café Plenty and a Starbucks pick-up only outpost at the PATH level of Commerce Court, and sampling of Starbucks' Salted Caramel Cream Cold Brew. Mark my words: the creation is best at full levels of syrup.

Concluding an atypically peaceful day downtown was a dinner of UberEats. I hankered for Italian, but wanted a breather from pizza for obvious reasons. Mambo Italian surfaced on my search. The eatery was fairly recent, as I had recalled spotting the storefront while heading westward through the Mavis-Eglinton intersection. The peculiar choice of location didn't deter me though, especially not when the closest "proper" Italian fare (read: beyond pasta and panzerotti) entailed delivery fees of $3.49 after 6 PM. The order was placed just four minutes into peak suppertime and arrived on our doorstep about forty-five minutes later.

The starter bread was a simple white loaf, yet unfathomably soft and delicious. It maintained warmth in an aluminum foil casing and was served with an olive oil-balsamic dressing that had us incredibly* nostalgic towards Lake House's signature starter. Quite acidic, I'd recommend a light mixing of the emulsion to ensure both olive oil and Balsamic vinegar are obtained in the same bite.

​The starter bread was a simple white loaf, yet unfathomably soft and delicious. It maintained warmth in an aluminum foil casing and was served with an olive oil-balsamic dressing that had us deeply nostalgic towards Lake House's signature starter. Quite acidic, I'd recommend a light mixing of the emulsion to ensure both olive oil and Balsamic vinegar are obtained in the same bite.

Described (with countless spelling errors) as a "braised veal shank with aromatic vegetables and San Marzano tomatoes" the Osso Bucco Abbruzz was a formidable dish indeed. Supple, tender meat dissociated from the bone immediately upon contact, its profile heightened by the presence of a wonderful tomato-based sauce with aromatic vegetables - as promised! Having been craving tomato sauce since the start of the work week, I indulged in the dish with utmost glee.
The entrée also included one side dish of choice. Selecting the Italian Style Potatoes and Veggies led to a separately packaged container of carrot, sweet red bell pepper, and broccoli over silky mashed potatoes. Beyond the single unit of grilled bell pepper, there were two pieces of carrot and broccoli each. The former was a tad rigid, yet still slice-able, while the latter was seasoned adequately with notes of herbs and garlic, though refrained from veering into an overbearing palate. Similar appeal would originate from the mashed potatoes: each spoonful was velvety and emitted notes of salted butter and fresh garlic - a drastic difference from the Kirkland Signature Granulated California Garlic.

​Salmone Al Limone comprised of a single fillet of Atlantic salmon topped with a wedge of lemon. Pasta Marinara was the chosen side, which, in fact, proved tastier than the protein itself. The lemon was pivotal in not only reducing the fishy odours of the fillet, but enhancing its existing profile. The fattier end flaked easily, though the opposite, leaner end was dry and likely overlooked during the grilling phase.
Stealing the spotlight was the Pasta Marinara. At first glance it was a seemingly straightforward spaghetti, but closer inspection would reveal a lovely, chewy-bouncy texture and every millimetre of each strand coated uniformly with marinara sauce. It was so delicious that my fork went back for second- and even third! - helpings.

​Orders over forty dollars would include a complimentary Tiramisu. My expectations for the dessert were, admittedly, low, for businesses are unlikely to price bestsellers at a discount. The renowned Italian dessert emerged as a decent portion with thick layers of cream and softened ladyfingers. Neither mascarpone nor pâte à bombe were perceived in the cream filling; it appeared to be a lightly sweetened whipped cream, and not much more than that. Meanwhile, ladyfingers were utilized instead of sponge cake - a common constituent in modern-day "fusion" tiramisu - and soaked adequately to ensure a cohesive mouthfeel with its richer counterpart. Kahlua was not detected, and neither was coffee. Overall, the Tiramisu lacked depth, but wasn't poorly executed at all.

The UberEats experience had been a conclusively positive one, paving the way for potential dine-in visits in the future.