Fortune Cookie Redux

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Fortune Cookie Redux
Saturday, February 27, 2016
1:00 pm – 4:00 pm
OPEN HOUSE & FREE WORKSHOP
Oak Park Field House, Artist Exchange
7575 Fremlin Street (W. 60th Avenue, behind Marpole Oakridge Community Centre)

To celebrate the Lunar New Year, please join Elisa Yon, Artist in Community at Dunbar Community Centre, and special guest Zoe Lam, PhD Candidate in Linguistics, UBC, for an open house and hands-on workshop to demystify the origins of this tasty treat and make homemade fortune cookies with your very own wisdom texts.

Zoe Lam is a linguist at the University of British Columbia. Her research focuses on heritage Cantonese speakers in Canada, specifically how they produce and perceive tones. Being a social activist, she was invited to be involved in various community projects, such as “M Goi, Do Jeh: Sites and Rites” at Centre A, “Transgresssion/ Cantosphere” with Hong Kong Exile, an interdisciplinary art company, as well as International Mother Language Day with Kwantlen Polytechnic University. She also spoke about Cantonese-related issues on CBC Radio, LS Times TV, Fairchild Radio etc.

Fortune Cookie Redux Recipe
Revised from recipe by Della Gossett
Makes approximately 20 fortune cookies

Ingredients
1 cup all-purpose flour
1/4 cup rice flour
2 teaspoons cornstarch
1/2 teaspoon salt
1 cup sugar
4 egg whites
1/4 cup plus 2 tablespoons canola oil
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon almond extract (try experimenting with other extracts such as lemon, orange, etc.)

Directions
  1. Preheat oven to 350°F. In a large bowl, whisk together the flour, rice flour, cornstarch, salt, and sugar.
  2. In a separate bowl, whisk together the egg whites until frothy. Set aside.
  3. Create a well in the middle of the dry ingredients. Pour the canola oil, water, almond and vanilla/almond extract into the centre. Use a rubber spatula to stir the wet ingredients. Eventually incorporate the dry ingredients along the sides of the bowl. Stir until all the dry ingredients are well blended. The batter will be stiff.
  4. Add half of the egg whites. Mix well to break up any lumps. When smooth, incorporate the remaining egg whites. Mix until smooth.
  5. Spoon the batter about the size of a quarter onto a nonstick baking sheet, leaving about 3 inches of space in between each spoonful of batter. Using the back of a spoon, spread the batter in a circular motion outward to make it as thin as possible without creating holes in the batter.
  6. Bake for approximately 8 to 10 minutes until slightly brown around the edges.
  7. Remove from oven and with an offset spatula, carefully and quickly scrape the fortune circles off the nonstick sheet and flip them over. Place a fortune strip in the center of the cookie. Immediately fold them in half slightly and crease the middle of the cookie on the edge of the hot pan or a cup to shape. Place the folded fortune cookies into a muffin pan to cool (so they won’t lose their shape). Store in an airtight container for up to 1 week.
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Special thanks to Ashley Guindon, Nick Strauss and Cameron Cartiere for their assistance and photography.
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