One of the advantages of being married to a lovely woman from the Asian culture is that I get to enjoy plenty of extra occasions to celebrate. One of these celebrations is the Moon Festival, held on the harvest season full moon (according to Shuwen, it’s a little bit like Asian Thanksgiving).
One of the key elements is Moon Cake, a delicious (and calorie rich) pastry, some with an egg yolk at the center, a filling like a mung bean or red bean paste (taro or coconut paste are also used, but less common), held together by a beautiful and ornate layer of dough. They are traditionally exchanged among friends and families.
In absence of a visible moon (it’s been overcast all day here!) we turbo charged the Moon Cake with fresh strawberries that marinated with cocoa, black pepper and cinnamon for a few hours, passion fruit from our back yard, and freshly whipped cream. Heaven!…and we’re as full and round as the moon now. 😀