Ummmm…. Yume Ume?

Yume Ume Review

[Edit: Yume Ume has been closed for a while and there doesn’t seem to be any news on opening again. Boo!]

Since The Man and I have been together, he’s been trying to get me to Rolls ‘n Bowls, but alas, they closed before that could happen. Frankly, they were too close to Falafel King, and I love me some Falafel King. So when friends posted online that Rolls ‘n Bowls was closed, I got a bit of guilt from The Man for always voting for FK over R’nB.

We’d been hearing the rumblings about the place that took the Rolls ‘n Bowls spot and kismet (also known as we were both recovering from the flu and didn’t want to cook) brought us to try take-out from Yume Ume. Totally. Worth. It.

So hands-down most fun was the wanton nori chips, which reminded me of the Dutty Fries at Reggae Shack because of the sweet / salty / spicy seasoning on them. Plus these have little threads of nori (yes, seaweed) for extra texture.

Yume Ume, Steamed BunsThe miso soup was acceptable, with wakame, mushrooms, and tofu. And the edamame was tasty but expected. He got a side of the ume guac to test drive it and loved it. (I’m not a fan of guac. Don’t ask.)

As for the main attraction, we had steamed buns with crispy tofu, red miso glaze, and savoy cabbage slaw. We also had the baked buns with pretty much the same innards but with garlic-tofu mayo instead of red miso glaze.

It wasn’t so much food that we achieved a full food coma, but it was enough that we definitely extended our lazy stay on the couch. And all of that for around $28.

From what we gather, this place was opened by the folks at Dragonfly Sushi & Sake, and it looks like they’re set to launch this as a franchise (mostly because there’s a big button for ‘Franchise’ on their website. Fortunately, despite the drive to pop out a bunch more of these, their efforts to locally and ethically source their ingredients set a good mood for the food.

The general idea is to work down the simple menu and pick what you want and how you want I, with the extra things to make a happy mouth. Their menu is actually marked for the items that are NOT gluten free. The steamed buns are those fun flat breads like small, bloated tortillas. The baked rolls have a nice crust that contrasts with the slightly squishy tofu.

Besides all of that, I want to revisit the wanton nori chips because I can eat the hell out of these, despite how terrible they likely are for my body. I mean, seriously, it’s just wanton wrappers, deep fried and doused in salt, sugar, and spice. Oh, and a festive confetti of sea weed. It jumps the food-theme tracks, but next time, I will eat a whole bag of these with crumbled gorgonzola.

2 X Steamed Buns
2 X Baked Buns
2 X Miso Soup
2 X Wanton Nori Chips
1 X Edamame
Bonus extras
Total: about $28

Yume Ume
3117 SW 34th St
Gainesville, FL 32608
352.271.1011
YumeUme.com

[Girl21]

Tarty Cranberry Relish

Cranberry Relish

I confess. When I was a kid, I loved the cranberry jelly stuff we had on the holidays. It was the closest thing I had to Jell-o, being raised a vegetarian. Plus it was fun to play with.

Time passed and I realized I had no idea what that stuff actually was, so stopped eating it. Someone tried to pawn off the loose cranberries in jelly stuff that is pretty similar, but I wasn’t fooled. Nope. Not me.

Now, a great many years later, I’ve lifted my embargo on cranberry stuff at the holidays. I discovered craisins or dried cranberries, and decided I can accept them into my life again. And thank Jebus, because I discovered this wonderful little recipe at our office Thanksgiving pot-luck.

It’s fresh and zesty, and best when made several days before you intend to use it. Which is optimal if you have a lot of cooking to do on the day of a big dinner. Make it up two days before and pop I in the fridge. All you gotta do is artfully pile it in a pretty dish and you’re ready to rock and roll.

Fresh Cranberry Relish
Serves 8-12

24 ounces fresh cranberries (two 12 ounce bags)
2 tangerines/oranges
1/2 cup brown sugar
2 tablespoons grated ginger
Pinch of salt

1. You want to zest two tangerines or small oranges, and then squeeze the juice from one. Many recipes for this relish call for a whole navel orange, but any type of sweet citrus would probably work just fine. You do not want more tangy or sour flavors here.

2. Enter food processor. I have a 9-cup jobbie that’s super fun, but I still do this in two bathes to keep my mess under control. So put one bag of cranberries, and half of the sugar, ginger, salt, and zest/juice into the processor. You’ll have to use your judgment about how coarsely chopped you want it, but I recommend erring on the side off too chunky or you get mush. Do this a second time with the rest of the ingredients.

3. Pop this all in a bowl you can refrigerate and give it a good stir. You can keep this in the fridge to marinate for three days before it peaks, but a minimum of one full day is a must. I like to pull it out to stir a few times during, just to get those flavors all excited and mixed up. Serve it cold from the fridge, or take it out early to let it warm up a bit.

Cranberries are fun to cook with, and drink. If you work with fresh cranberries, you’ll know some are significantly more tart than others. So be the judge of how much sugar you need to use. This original recipe called for 3/4 to 1 cup of white sugar, but that was kind of outrageous. I switched to the brown sugar because the molasses gave a more mellow, smoky sweetness that works with the zesty berries.

Besides the bright flavors this relish adds to your holiday meal, you are going to love how sexy the deep red relish looks on the table.

[Girl21]