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The Sweet Life

お菓子って本当に不思議な食べ物です。疲れている時や、イライラしている時など、あま~いお菓子を食べるだけで気持ちが優しく、表情は笑顔になってしまいますよね。
ハイ・キャリア閲覧者のみなさんにもそんな素敵Happyな気分になっていただければと、新しいコーナーが誕生しました。
フリーランス通翻訳者としてご活躍中であり、かつお菓子作りのプロでもあるファリア・アンナ・マリエさんが、「季節のお菓子」、「地方ならではのお菓子」、「子供と一緒に作りたいお菓子」など毎月さまざまなテーマでお菓子を紹介しながら、みなさんに「Sweet」なひと時をお届けします。

第6回 Liquid Sunshine

この時期になるとさすがにもう冬はうんざり。。。そんな時、南国の島を思いうかべて、
デザートのようなmocktail (ノンアルコールカクテル)を作ってみては?今月のThe Sweet Lifeではお子様にも喜ばれるハワイのLava Flowの作り方をご紹介します。

Oh, February... With Christmas long gone and New Year's festivities a distant memory, February always seems to drag its feet. Inspired by a recent family vacation, I decided to create a kid-friendly version of my favorite cocktail, the Lava Flow. Truth be told, it is more dessert than drink, and a very sweet one at that, but oh so delicious!
The Lava Flow is a Hawaiian drink that is essentially a pina colada with strawberries, and it is poured into glasses in layers to imitate the appearance of lava flowing from one of the islands' volcanoes. I have this "thing" when I am traveling, where I will eat certain foods every day of my vacation just to try all the different local variations of the food. In Paris it's pain au chocolat with the just perfect balance of flaky pastry and warm chocolate, in Greece it's the ever so creamy Greek yogurt and honey, in the Bahamas it's Guava Duff, a decadent, custardy concoction, and Hawaii it's the Lava Flow, sunshine in a glass!
So based on my most recent Lava Flow binge, I have created this kiddie treat, which was inhaled by my daughter this morning. Our version here is basically a smoothie that relies mainly on maple syrup and pineapple juice for its sweetness with a bit of yogurt thrown in for nutrition. We use powdered coconut cream rather than the canned variety, as it lasts longer and is easy to keep on hand. Even the smallest children will be able to help put the ingredients in the blender, peel the banana, or push the buttons on the blender. Say goodbye to those winter blues with this festive bit of liquid sunshine!

"Lava Flow" Smoothie
Makes 2 adult-size portions

8 strawberries
1 teaspoon maple syrup

1 banana
4 teaspoons coconut cream powder (available in the Thai food section of import grocery stores)
80 g unsweetened plain yogurt
¼ cup pineapple juice
½ cup ice
1 teaspoon maple syrup
½ teaspoon vanilla extract

In a blender, puree the strawberries with the maple syrup. Pour the strawberry puree into chilled serving glasses, dividing equally among the glasses. Rinse out the blender.
Place the banana, coconut cream, yogurt, pineapple juice, ice, maple syrup, and vanilla extract in the clean blender and blend until smooth. Be sure to put all liquid ingredients into the blender before the solid ingredients. Slowly pour the banana mixture into the glasses over the strawberry puree. Pour to the edge of the glass rather than the center to get the strawberry puree to climb the sides of the glass. Garnish with a strawberry or pineapple wedge and a paper parasol.

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第5回 Nuts for You, Valentine!

2月が近づくと、やはりバレンタインのお菓子が目につきますね。バレンタインデーにニューヨークの街を歩くと、男性が赤いバラを持ってせかせかと歩いているのはよく見る光景です。アメリカではバレンタインは男性が女性にお花やギフトを送る日で、女性からあげることがあっても、いたってシンプルなギフトが多いです。ということで、今回のThe Sweet Lifeはそんなバレンタインにぴったりなクッキーのレシピとラッピングの提案です。今年のバレンタインは手作りでせめてみては?

If there is anything I love as much as dessert, it is wrapping paper and ribbons. So imagine my delight when I came across Wrapple, a store dedicated to packaging and wrapping materials in Shibuya's Parco I! I was like a kid in a candy store, and you will see some of my purchases in the pictures below. What's not to love about ribbons in every shape and size and delightfully decadent wrapping paper?
This month, I am sharing with you a recipe for Peanut Butter Kiss cookies, a cookie I have been obsessed with since tasting it in elementary school at a bake sale. It is not the most refined cookie, but there is something comforting about the moist peanut butter cookie with the meltingly sweet taste of a Hershey's Kiss. Tokyo has everything in the way of high-end, luxury chocolates, but nothing can compete with a home-baked treat!
I recommend baking these the night before gifting them and packaging them the morning of, to give the chocolate time to harden. These are best enjoyed slightly warm, so suggest that the recipient heat them slightly (10 seconds in the microwave or 1 minute in a hot oven), just enough so that the chocolate is soft, but not enough for it to lose its shape.
As you can see from the photo, I substituted chocolate chips for some of the Hershey's Kisses to make them more suitable for small children, and you could also use other flavors of Hershey's Kisses if you prefer.
Personalize the wrapping as much as you would like, but below are pictures with a few ideas for you to get started. Of course you could always buy a Valentine's Day card, but there are plenty of printable Valentines on the Web, and in keeping with this month's homemade theme, I tried my hand at making my own! I love the kitschy look of vintage Valentines, so I printed some images, cut them out, glued them on construction paper, and voila, a Valentine! These would also be an adorable project for children, especially with some glitter pens and stickers to decorate.
Happy baking, and I hope you (and your Valentine!) enjoy these sweet treats!


Nuts for You and Kisses Too (aka Peanut Butter Kiss Cookies)
Makes 30 cookies
1 ½ cups all-purpose flour (250g)
1 teaspoon baking powder (6g)
½ teaspoon salt (3g)
½ cup butter at room temperature (100g)
½ cup creamy peanut butter at room temperature (100g)
¼ cup granulated sugar (50g)
½ cup brown sugar (100g)
1 teaspoon vanilla extract
1 egg
30 Hershey's Milk Chocolate Kisses
Additional granulated sugar for rolling

In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, beat the butter, peanut butter, granulated sugar, and brown sugar using an electric mixer for 2 minutes until light and fluffy. Add the vanilla and egg, mix for 1 minute. Add the flour mixture in 3 parts, mixing by hand after each addition. Roll dough into balls (each ball should be roughly 20g) with your hands and roll each ball of dough in granulated sugar. Place the balls of dough on an ungreased baking sheet and bake in a 350F (180C) oven for 8 to 10 minutes. While the cookies are baking, unwrap the Chocolate Kisses. Remove the baked cookies from the oven and press 1 Chocolate Kiss into the center of each cookie (cookies will crack). Leave cookies on the baking sheet for 10 minutes, then transfer to a rack to cool completely.


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第4回  Holiday Traditions: Galette des Rois

クリスマスも過ぎ、2012年も残りわずかとなりましたが、こういう時期にはやはりおいしいお菓子が食べたいものですね。そこで、今回は1月に食べるフランスの伝統的な焼き菓子をご紹介します。2013年が皆様にとってsweetな1年でありますように!

I will never forget our Christmas in France, five years ago. Tokyo Christmases and New York Christmases I have seen many of, but Christmas in France was an altogether new experience. Grocery shelves lined with an exorbitant amount of foiegras, and long lines not at the butcher but at the seafood market, where people would purchase oysters and lobster. The food of choice in Tokyo at Christmas is chicken and Christmas cake, in New York it is traditionally turkey and ham with pumpkin pie and gingerbread, and in France, foiegras and oysters. Partaking in the French spirit of Noel, that year I decided to try my hand at a lobster flambé, and nearly burned our quaint, very old cottage to the ground! I have since learned that you need to heat the alcohol before igniting it...
Now the pastry I remember most from my taste of a French holiday was not the buche de noel that you see everywhere in Tokyo alongside the ubiquitous "Christmas cake", but a pastry known as Galette des Rois, or in English, Kings' Cake. Traditionally eaten on January 6th, or Epiphany Day, the cake earns its name from the Magi or 3 kings who came to visit the baby Jesus. Incidentally, January 6this also the day that Christmas decorations are traditionally taken down, including the Christmas tree with the star on top, the star that guided the Magi to the baby Jesus.
Galette des Rois is a rather simple dessert consisting of an almond cream encased in puff pastry. Each galette contains a trinket, which traditionally was a bean but is now more commonly a porcelain figurine. Many of the renowned patisseries in Paris have their own signature trinkets, or fèves, made just for this pastry. Each galette usually also comes with a toy crown, and the person who eats the piece of cake containing the trinket is crowned king (or queen) for the day, and will also continue to be lucky for the rest of the year. In the spirit of fairness, the youngest person in the room when the cake is served, usually a child, sits under the table and names the person who is to receive the piece of cake being cut. One extra piece was traditionally cut and left to be given to the first person who came to the door.
Although not quite as popular as the Christmas buche, some patisseries in Tokyo do offer the Galette des Rois, usually by reservation only. This year we will be reserving a galette from Pierre Hermé, where I studied in Paris, and who has his fèvesspeciallymade for the occasion. http://www.pierreherme.co.jp/galette2013/
Galette des Rois are traditionally enjoyed on January 6th, but can be eaten throughout the month. Why not start a new celebration to brighten up your January and shed the winter blues?
Wishing you all a royally sweet 2013!

Caption 1: An American holiday tradition--a gingerbread house! We made ours this year on Christmas Eve.
gingerbread house2.jpg


Caption 2: Galette des Rois
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第3回  Treats for Tots: Maple Pumpkin Muffins

アメリカでは、この時期になるとパンプキンパイやパンプキン・チーズケーキなど、パンプキンづくしになります。そこで、今回の「The Sweet Life」では、そのパンプキンを使った子供向けのお菓子レシピをご紹介します。子供向けに市販されているお菓子には以外と糖分が多く含まれていますが、今回のレシピは砂糖の代わりにメープルシロップ、油の代わりにアップルソースを使い、乳製品や卵を一切使っていないので、アレルギー持ちのお子様にも嬉しい簡単なお菓子です。寒くなってきたこの季節に、お子様と一緒にお菓子作りに挑戦してみては?

After a process of trial and error, with my daughter, Siena, as my guinea pig, I finally came up with a workable recipe for sugar-free, egg-free, and dairy-free muffins that are perfect for little ones. Siena likes to help with mixing, too!
This recipe uses maple syrup as a substitute for refined sugar. Maple syrup is rich in minerals and is a wonderful sweetener for children, with the added bonus of a great flavor that isn't simply sweet. To dress these treats up for adults, try a glaze of cream cheese with maple syrup and a touch of lemon juice for a perfect seasonal treat.
Apple sauce is used here in place of oil and butter, reducing the calories in this snack while adding flavor and natural sweetness. Buy the applesauce (available at National Azabu and other supermarkets selling imported foods) or make your own by simmering apples with a small amount of water until tender and putting them in a food processor. You can replace the oil or butter in many recipes with the same amount of apple sauce. Just be aware that removing the oil or butter from a recipe will often mean that it is best enjoyed the day it is made, as it does not contain the oils which would allow it to remain moist for a longer period of time.
Canned pumpkin was used in this recipe, as I happened to have some on hand, but you could also use peeled, cooked kabocha, put in a food processor and pureed into a paste with some additional water. It should be a similar consistency to apple sauce or slightly thicker.
I hope that you will give this recipe a try, and let the little ones be involved too! Just spread some newspaper on the floor to catch the (inevitable) messes... Happy baking!

Pumpkin Maple Muffins

150g flour
2 teaspoons baking powder
Pinch salt
1 teaspoon cinnamon


50g applesauce
30g maple syrup
75g canned pumpkin
70g soy milk
1 teaspoon vanilla extract
50g raisins

In a small bowl, mix together the flour, baking powder, salt, and cinnamon.
In a separate bowl, mix the applesauce, maple syrup, pumpkin, and soy milk with a whisk for 1.5 to 2 minutes. Add the vanilla extract. Fold in the flour mixture and combine just until mixed, then add raisins. Do not overmix.
Bake at 180c for 15 minutes, remove immediately from pan and cool on a wire rack


Caption 1: A little chef at work!
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Caption 2: Canned pumpkin and prepared apple sauce used for today's recipe.
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Caption 3: Muffins ready to eat!
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第2回 A Sweet (and Savory) Guide to New York!

前回との間があいてしまいましたが、8月から9月にかけてニューヨークに行ってきました。真夏のような暑さが続いていた東京でしたが、ニューヨークはもうすっかりAutumn in New Yorkという感じでした!8ヶ月ぶりのニューヨーク、日本にはないような大好きなお店を回ることができたので、ここでいくつかご紹介したいと思います。

Stop 1: Sylvia's
328 Lenox Ave, New York, NY
I had been meaning to go here ever since I started living in the New York area 11 years ago, but never had the chance. If you have ever lived in Manhattan, you would understand that making the trek to Harlem (or Brooklyn, or Queens...) just seems like such a journey! So of course, it wasn't until I moved back to Tokyo that I finally made it to this Harlem institution, renowned for its soul food and fried chicken, of course! In Tokyo, KFC is pretty much the only way to get your hands on fried chicken, so I was dying to try something different. Sylvia's has been a destination since it opened 50 years ago, and from the looks of it, has not changed much since the day it opened. The fried chicken was certainly worth the 11-year wait, and came with grits--probably an acquired taste for the Japanese palate, something like oatmeal. The chicken was succulent and surprisingly subtle in flavor, and the warm, buttery biscuits were heaven!
Incidentally, this area of Harlem seems to be undergoing a restaurant renaissance with the opening of Red Rooster a few doors down. Marcus Samuelsson of Acquavit fame recently opened this outpost to much hype and acclaim.

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Stop 2: Levain Bakery
167 West 74th St, New York, NY
Although Japan does almost every single baked good to perfection, I do believe that comforting baked goods like cookies and pies are difficult to find. It is almost as if Japanese desserts are so perfect that the "thrown together" quality of cookies and pies is difficult to replicate. My personal favorite has always been chocolate chip cookies, which I often bake at home and conjures up fond memories of my childhood. My grandmother would often bake them for me, and would "hide" them from my grandfather--little did she know that both he and I were privy to their hiding place!
When I am not baking them myself, my go-to place for chocolate chip cookies is Levain Bakery. They are not much to look at, resembling hockey pucks if anything, but I love their heft and gooey deliciousness. They have just the right number of chocolate chips, and are dangerously addictive!

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Stop 3: Billy's Bakery
184 9th Avenue, New York, NY
I have never understood the American fascination with cupcakes, and although Billy's does make quite a few, the dessert that I have always come to Billy's for is Banana Cream Pie. This classic American dessert usually features a custardy banana pudding on a pie crust or graham cracker crust and is topped with whipped cream. Billy's version is built on a pie crust, which I confess has never been my favorite, but the banana filling more than makes up for the lackluster crust. Creamy and light, this is the perfect dessert for any banana lover!
Stop 4: Chikalicious
203 E 10th Street, New York, NY
Last but not least, whenever anyone asks for a dessert recommendation in New York, I always send them here. This is hands-down my favorite dessert destination in the city, run by Chika and her husband. When they first opened the establishment, the idea of a dessert bar with dessert courses seemed a novelty, but they now have a quite established and loyal following. For a taste of her offerings in Tokyo, head over to the Chikalicious outpost in Omotesando.



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ファリア・アンナ・マリエ

ファリア・アンナ・マリエさん
日本生まれ。アメリカンスクールを経て、米プリンストン大学英文科に進学。大学卒業後翻訳の仕事を開始し、大学院在学中に通訳デビューを果たす。学業と仕事を両立しながら、趣味であったお菓子作りへの興味を深め、博士課程修了後に「ピエール・エルメ」にスタージュとして参加するため渡仏。その後「リッツ・カールトン」の製菓学校でフランス菓子作りを本格的に学ぶ。半年後には日本に帰国。しかし4か月後にはNYに渡り、念願であったマカロン専門店を出店。出産を機に日本に帰国。現在はフリーランス通翻訳者として活躍しながら1歳の女の子の育児に熱心な良きママでもある。