Recipe: Phở Gà, Feast Day Orders, Bake It Forward
Rad Joy in Chicago
This week, I released a Feast Day menu for ordering 11/22 and 11/23. I originally planned to closed orders on 11/15, but will be extending that to 11/18.
After taking some inspiration from past and current microbakeries, I have added a new option to the menu – “Bake It Forward”, along with the following options.
Bake It Forward
Bake It Forward is a collaborative way for us to provide our unhoused neighbors, new arrivals, and/or replenish local (Northwest Side Chicago) community fridges with Rad Joy pastries. Every order you place is a sustainable option that allows me to hand off 2-3 pastries which puts me to work while feeding those with less resources in our local community.
Assorted Pastries (5)
Rad Joy pastry box made with organic Midwestern fruit and grains. One each of the following:
Black Sesame Chocolate Concha (nf)
Chai Pumpkin Muffin (nf)
Cherry Blondie w/ Spiced Almond Streusel
Chili Crisp, Cheese, & Corn Mochi (gf, nf)
Yuzu Meringue Square (nf)
Assorted Cookies (12)
Rad Joy cookie box made with organic Midwestern fruit, corn, and flours. Contains 3 each of the following:
Chai Snickerdoodles (v, nf)
Espresso Sablé Sandwiches w/ Caramelized White Chocolate Ganache (nf)
Ginger Molasses Cookies (nf)
Sea Salt Olive Oil Choco Cookies (v, nf)
Pumpkin Marble Cake
A nicely spiced pumpkin and chocolate marble cake layered with silky chai and brown sugar buttercream. Made with wholesome, local flour from Janie's Mill, Callebaut dutch cocoa, and locally purchased chai.
Snacking cake is single-layer and feeds 4-8.
6" cake is double-layer and feeds 6-12
9" cake is double-layer and feeds 10-20.
A new recipe!
Now, onto the recipe for paid subscribers. If you’ve been in my stories lately, you know I’ve been making and eating tons of soup. You can find most ingredients in Asian grocery stores. The ones with well-stocked meat aisles will even have that free-range chicken for you. And if you’d like to familiarize yourself with Vietnamese herbs, here is a great resource. I sometimes come to this when I’m struggling to remember names of herbs in Vietnamese AND English, so don’t be shy!
Though I truly believe phở is suitable for every season, I hope this brings some nourishment and great smells to your kitchen in the coming months and beyond. As always, I’m available to answer questions via comments or email.
Xo, V