Thursday, December 31, 2009
Wednesday, December 23, 2009
Cocktail Hour on Rachel Maddow
This first one is a flaming punch made by Josie, who was our bartender at Drink
she is super awesome
This clip has three cockail recipes that were made at the white house
Visit msnbc.com for breaking news, world news, and news about the economy
she is super awesome
This clip has three cockail recipes that were made at the white house
Visit msnbc.com for breaking news, world news, and news about the economy
Thursday, December 10, 2009
Curried pumpkin black bean soup
Curried Pumpkin and Black Bean Soup(ish)
(so, when I cook and not bake, I am not the best at measuring. this is my best guess as to what is in this)
Definately in the soup
-1 can pumpkin puree
-1 can black beans (not drained)
-4 cloves garlic minced
-1 bay leaf
-1 individual container greek yogurt (I have a bunch left over from trader joes, so it is going in everything until we use it up)
-1 large white potatoe cubed (this would also be good with a sweet potato but I was too tired to cut one up)
Other stuff that i am mostly guessing at the measurements for
1/2 cup vermouth
2 cups veggie broth
1 tablespoon curry powder
1 onion chopped
1 tablespoon olive oil
1/2 tsp nutmeg
1 tsp dried thyme
1 or 2 cups egg noodles
Here is what I did
Heat the oil in the pot and cook up the onions, garlic and bay leaf until they brown (maybe toss in a pinch of salt)
then add the pumpkin, vermouth, broth and potatoes
bring to a simmer
Then add the yogurt and spices and stir well to incorporate
Then add the black beans and noodles and cook until the noodles and potatoes are soft
YUM!
(so, when I cook and not bake, I am not the best at measuring. this is my best guess as to what is in this)
Definately in the soup
-1 can pumpkin puree
-1 can black beans (not drained)
-4 cloves garlic minced
-1 bay leaf
-1 individual container greek yogurt (I have a bunch left over from trader joes, so it is going in everything until we use it up)
-1 large white potatoe cubed (this would also be good with a sweet potato but I was too tired to cut one up)
Other stuff that i am mostly guessing at the measurements for
1/2 cup vermouth
2 cups veggie broth
1 tablespoon curry powder
1 onion chopped
1 tablespoon olive oil
1/2 tsp nutmeg
1 tsp dried thyme
1 or 2 cups egg noodles
Here is what I did
Heat the oil in the pot and cook up the onions, garlic and bay leaf until they brown (maybe toss in a pinch of salt)
then add the pumpkin, vermouth, broth and potatoes
bring to a simmer
Then add the yogurt and spices and stir well to incorporate
Then add the black beans and noodles and cook until the noodles and potatoes are soft
YUM!
Wednesday, December 9, 2009
mushroom and eggplant strogonoff
1 medium eggplant cubed
1-1/2 pounds mushrooms, cut into thick slices 1/3-1/2 inch
2 individual containers greek yogurt
4 cloves crushed garlic (or to taste)
1 tablespoon paprika or to taste
1 tsp nutmeg (or to taste)
1 tsp thyme
salt and pepper to taste
1/4 cup balsamic vinegar
1/2 cup dry vermouth
In a cup, mix balsamic vinegar and white wine for sauteeing. Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium, and saute heat).
Add mushrooms to mixture and sautee until they release their juices. Then add yogurt, paprika, nutmeg, thyme, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook.
Serve over rice or noodles.
Makes plenty for 4-6 hungry people. Recipe can be halved.
1-1/2 pounds mushrooms, cut into thick slices 1/3-1/2 inch
2 individual containers greek yogurt
4 cloves crushed garlic (or to taste)
1 tablespoon paprika or to taste
1 tsp nutmeg (or to taste)
1 tsp thyme
salt and pepper to taste
1/4 cup balsamic vinegar
1/2 cup dry vermouth
In a cup, mix balsamic vinegar and white wine for sauteeing. Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium, and saute heat).
Add mushrooms to mixture and sautee until they release their juices. Then add yogurt, paprika, nutmeg, thyme, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook.
Serve over rice or noodles.
Makes plenty for 4-6 hungry people. Recipe can be halved.
Thursday, November 26, 2009
20th Century Cocktail
A cocktail created in 1939 connection with the introduction of the new streamlined Dreyfus Hudson Engine which began pulling the Twentieth Century Limited train between New York City and Chicago in 1938. The recipe was first published in 1939 in the Cafe Royal Bar Book. -from wikipedia
1 1/2 oz gin
1/2 oz white creme de cacao
1/2 oz Lillet Blanc
1/4 oz fresh lemon juice
Preparation:
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass.
1 1/2 oz gin
1/2 oz white creme de cacao
1/2 oz Lillet Blanc
1/4 oz fresh lemon juice
Preparation:
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass.
Saturday, November 14, 2009
Persimmon Cupcakes with Honey Cinnamon Frosting
Persimmon Cupcakes with Honey Cinnamon Frosting
(inspired by a trip to the new H Mart in Burlington)
Persimmon Puree
peel and finely dice 1 persimmon. In a saucepan add 1/3c sugar and 1tbsp water and cook persimmon for 10 min until soft. Force through sieve. It should create a jelly like substance
1 c flour
2/3 c sugar
2/3c unsalted butter (softened at room temp)
1 tsp baking powder
2 eggs (lightly beaten)
¾ cup persimmon puree from above
1 finely diced persimmon (skin on – the skin lets the fruit hold its shape and adds colour and texture)
Preheat oven to 350. Place flour, sugar and baking powder in mixing bowl. Beat on low speed for a few seconds to mix (I used an electric hand beater). Add butter and half the egg and beat on low speed until well combined. Increase speed to high and beat for about 30 seconds (I wanted the texture to be a little dense, so I didn’t beat it for too long). Add the rest of the egg and beat until incorporated (about 10-20 seconds). Gently fold in the puree, then the chopped persimmon. Don’t worry if the puree is not mixed in completely.
Spoon into cupcake cases and bake for about 12 minutes or until golden.
Cool, then ice
Makes 12 small cupcakes.
Honey-Cinnamon Frosting
1 1/4 cup confectioners sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 tablespoons honey
1/4 teaspoon ground cinnamon
1 tablespoon milk (plus more if needed)
1. In a medium bowl, using an electric mixer, beat the confectioners' sugar, unsalted butter, honey, ground cinnamon, and milk until completely smooth. Taste and adjust amount of cinnamon and honey if needed, and add in more milk a teaspoon or two at a time if needed to thin it. If you plan to pipe the frosting onto the cupcakes, I highly recommend doubling the recipe.
(inspired by a trip to the new H Mart in Burlington)
Persimmon Puree
peel and finely dice 1 persimmon. In a saucepan add 1/3c sugar and 1tbsp water and cook persimmon for 10 min until soft. Force through sieve. It should create a jelly like substance
1 c flour
2/3 c sugar
2/3c unsalted butter (softened at room temp)
1 tsp baking powder
2 eggs (lightly beaten)
¾ cup persimmon puree from above
1 finely diced persimmon (skin on – the skin lets the fruit hold its shape and adds colour and texture)
Preheat oven to 350. Place flour, sugar and baking powder in mixing bowl. Beat on low speed for a few seconds to mix (I used an electric hand beater). Add butter and half the egg and beat on low speed until well combined. Increase speed to high and beat for about 30 seconds (I wanted the texture to be a little dense, so I didn’t beat it for too long). Add the rest of the egg and beat until incorporated (about 10-20 seconds). Gently fold in the puree, then the chopped persimmon. Don’t worry if the puree is not mixed in completely.
Spoon into cupcake cases and bake for about 12 minutes or until golden.
Cool, then ice
Makes 12 small cupcakes.
Honey-Cinnamon Frosting
1 1/4 cup confectioners sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 tablespoons honey
1/4 teaspoon ground cinnamon
1 tablespoon milk (plus more if needed)
1. In a medium bowl, using an electric mixer, beat the confectioners' sugar, unsalted butter, honey, ground cinnamon, and milk until completely smooth. Taste and adjust amount of cinnamon and honey if needed, and add in more milk a teaspoon or two at a time if needed to thin it. If you plan to pipe the frosting onto the cupcakes, I highly recommend doubling the recipe.
Tuesday, November 3, 2009
Red Lentil and rice soup that is not terribly soupy
its one of those "use everything in the pantry" kind of weeks, and i have a ton of red lentils, so I tried to make red lentil soup. Except i accidentally added waaaay too much rice and it became red lentil and rice....stuff. Still tasty, not so soupy
1 c. red lentils
1 med. onion, chopped
3 cloves garlic minced
1/4 c. rice (I accidentally added 1 c which is why it looks less like soup and more like rice with lentils and onions)
1/8 tsp. red pepper flakes
6 c. veggie broth
1 bay leaf
1 cup crushed tomatoes (or a small can if you want more tomatoey goodness)
2 tbsp. olive oil
heat olive oil in bottom of stock pot and cook chopped onion and garlic along with bay leaf until onions soften. Add veggie broth, lentils, rice, tomatoes and pepper flakes and bring to boil, then reduce heat to simmer. Simmer until rice and lentils become soft (start checking after half an hour or so).
1 c. red lentils
1 med. onion, chopped
3 cloves garlic minced
1/4 c. rice (I accidentally added 1 c which is why it looks less like soup and more like rice with lentils and onions)
1/8 tsp. red pepper flakes
6 c. veggie broth
1 bay leaf
1 cup crushed tomatoes (or a small can if you want more tomatoey goodness)
2 tbsp. olive oil
heat olive oil in bottom of stock pot and cook chopped onion and garlic along with bay leaf until onions soften. Add veggie broth, lentils, rice, tomatoes and pepper flakes and bring to boil, then reduce heat to simmer. Simmer until rice and lentils become soft (start checking after half an hour or so).
Saturday, October 17, 2009
two cupcakes and some meat
I've got two different parties to go to, so I am making two different types of cupcakes today, and some beer braised brisket sandwiches
so, here are the recipes
Beer Braised Brisket
Ingredients
1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 Turkish or 1/2 California bay leaf
1 (12-ounce) bottle beer (not dark)
1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar
Directions
Preheat oven to 350°F.
Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
Tres Leches Cake (aka Tesla Cheesecake)
Ingredients
For the cake:
* Vegetable oil
* 6 3/4 ounces cake flour, plus extra for pan
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 4 ounces unsalted butter, room temperature
* 8 ounces sugar
* 5 whole eggs
* 1 1/2 teaspoons vanilla extract
For the glaze:
* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup half-and-half
For the topping:
* 2 cups heavy cream
* 8 ounces sugar
* 1 teaspoon vanilla extract
For the cake:
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
I turned it into cupcakes (makes about a dozen, don't overfill the liners. You are better off using foil liners because it gets messy pouring the glaze in paper ones. Also I cheat and used canned whipped cream for the topping
Highball Cupcakes (aka gingerale cupcakes with whiskey buttercream)
Ginger Ale Cupcakes
Ingredients
* 4 ½ cups All Purpose Flour
* 2 cups sugar
* 2 tablespoons baking powder
* ½ teaspoon salt
* 2 ¼ sticks unsalted butter
* 1 cup milk
* 1 ½ cup Ginger ale
* 3 tablespoons freshly grated ginger
* ¼ cup finely chopped candied ginger
* 2 tablespoons vanilla
* ½ cup sour cream
* 6 egg whites
Directions
Start by beating butter on high with the paddle attachment of your electric mixer. Once it turns to a pale color add the sugar and cream for 3 minutes. Add salt, baking powder, fresh ginger, and sour cream. Put ginger ale, milk, and vanilla into a separate bowl. Slowly add flour in parts of 4 alternating with liquid mixture. Once complete stir in chopped candied ginger. Beat egg whites until they have a stiff peak and fold into mixture.
Bake at 350F for approximately 15-20 minutes or until a toothpick comes out clean.
Whiskey Buttercream
1/4 cup unsalted, softened
1 tsp whiskey
1/2 tsp. vanilla
3/4 cup powdered sugar, sifted
Cream together butter, whiskey and vanilla. Add 1/2 the powdered sugar and mix until no lumps remain. Add remaining sugar and mix until smooth. You are probably gonna want to make two batches of the frosting at least
so, here are the recipes
Beer Braised Brisket
Ingredients
1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 Turkish or 1/2 California bay leaf
1 (12-ounce) bottle beer (not dark)
1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar
Directions
Preheat oven to 350°F.
Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
Tres Leches Cake (aka Tesla Cheesecake)
Ingredients
For the cake:
* Vegetable oil
* 6 3/4 ounces cake flour, plus extra for pan
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 4 ounces unsalted butter, room temperature
* 8 ounces sugar
* 5 whole eggs
* 1 1/2 teaspoons vanilla extract
For the glaze:
* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup half-and-half
For the topping:
* 2 cups heavy cream
* 8 ounces sugar
* 1 teaspoon vanilla extract
For the cake:
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
I turned it into cupcakes (makes about a dozen, don't overfill the liners. You are better off using foil liners because it gets messy pouring the glaze in paper ones. Also I cheat and used canned whipped cream for the topping
Highball Cupcakes (aka gingerale cupcakes with whiskey buttercream)
Ginger Ale Cupcakes
Ingredients
* 4 ½ cups All Purpose Flour
* 2 cups sugar
* 2 tablespoons baking powder
* ½ teaspoon salt
* 2 ¼ sticks unsalted butter
* 1 cup milk
* 1 ½ cup Ginger ale
* 3 tablespoons freshly grated ginger
* ¼ cup finely chopped candied ginger
* 2 tablespoons vanilla
* ½ cup sour cream
* 6 egg whites
Directions
Start by beating butter on high with the paddle attachment of your electric mixer. Once it turns to a pale color add the sugar and cream for 3 minutes. Add salt, baking powder, fresh ginger, and sour cream. Put ginger ale, milk, and vanilla into a separate bowl. Slowly add flour in parts of 4 alternating with liquid mixture. Once complete stir in chopped candied ginger. Beat egg whites until they have a stiff peak and fold into mixture.
Bake at 350F for approximately 15-20 minutes or until a toothpick comes out clean.
Whiskey Buttercream
1/4 cup unsalted, softened
1 tsp whiskey
1/2 tsp. vanilla
3/4 cup powdered sugar, sifted
Cream together butter, whiskey and vanilla. Add 1/2 the powdered sugar and mix until no lumps remain. Add remaining sugar and mix until smooth. You are probably gonna want to make two batches of the frosting at least
Friday, October 16, 2009
Monday, September 28, 2009
Fluffanutter Cupcakes
Made in honor of "What the Fluff" , which celebrates the invention of Marshmallow Fluff in Somerville, MA
Fluffanutter Cupcakes
1 3/4 c. all purpose flour
3/4 c. sugar
1/4 c. shortening
3/4 tsp. vanilla extract
2 lg. eggs
1 c. milk
1/2 c. peanut butter
1 tbsp. baking powder
1/2 tsp. salt
1/2 c peanut butter chips
At least 2 hours before serving: Preheat oven to 350 degrees. Grease 24 (2 1/2") muffin pan cups. Measure all ingredients into large bowl. Mix at low speed until well blended. Increase speed to high heat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely. Frost when cool, chocolate frosting goes good on these. Makes 2 dozen cupcakes (well, almost)
Marshmallow Fluff Frosting
Ingredients
1/2 lb. of butter (no substitutes)
1 jars marshmallow creme
1 bag confectioners sugar (I used about half)
1 tsp. vanilla
Directions
Beat butter until creamy.
Add marshmallow fluff and incorporate into butter.
Slowly add confectioner's sugar and vanilla.
Continue beating until light and fluffy.
Fluffanutter Cupcakes
1 3/4 c. all purpose flour
3/4 c. sugar
1/4 c. shortening
3/4 tsp. vanilla extract
2 lg. eggs
1 c. milk
1/2 c. peanut butter
1 tbsp. baking powder
1/2 tsp. salt
1/2 c peanut butter chips
At least 2 hours before serving: Preheat oven to 350 degrees. Grease 24 (2 1/2") muffin pan cups. Measure all ingredients into large bowl. Mix at low speed until well blended. Increase speed to high heat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely. Frost when cool, chocolate frosting goes good on these. Makes 2 dozen cupcakes (well, almost)
Marshmallow Fluff Frosting
Ingredients
1/2 lb. of butter (no substitutes)
1 jars marshmallow creme
1 bag confectioners sugar (I used about half)
1 tsp. vanilla
Directions
Beat butter until creamy.
Add marshmallow fluff and incorporate into butter.
Slowly add confectioner's sugar and vanilla.
Continue beating until light and fluffy.
Sunday, August 2, 2009
Hamburger Cupcakes
Take 1 vanilla cupcake, cut in half horizontally
make a circle of red frosting on the bottom
place a disk of brownie on top of the red frosting ring (either a brownie bite cut in half or make a bunch of small brownies or chocolate cakes by filling the bottom of a cupcake pan)
spread some yellow frosting on top of the brownie "patty" and some on the bottom of the top "bun"
Dye some coconut green (put in a sandwich bag and add some drops of green food coloring and smush around)
sprinkle the "lettuce" on top of the patty, then put the bun on top
I spread a thin layer of honey on the top of the cupcake to help stick the sesame seeds to the top
make a circle of red frosting on the bottom
place a disk of brownie on top of the red frosting ring (either a brownie bite cut in half or make a bunch of small brownies or chocolate cakes by filling the bottom of a cupcake pan)
spread some yellow frosting on top of the brownie "patty" and some on the bottom of the top "bun"
Dye some coconut green (put in a sandwich bag and add some drops of green food coloring and smush around)
sprinkle the "lettuce" on top of the patty, then put the bun on top
I spread a thin layer of honey on the top of the cupcake to help stick the sesame seeds to the top
Tuesday, July 21, 2009
My new obsession.....sorbet!
I got an ice cream maker, and I've been all about making sorbet. It's super easy.
I just made straberry-basil sorbet, starting with Jamie Oliver's recipe
2/3 cup (160 ml) water
2/3 cup (135 grams) granulated white sugar
5 cups or 2 pounds (1 kg) fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
2/3 cup (135 grams) granulated white sugar
5 cups or 2 pounds (1 kg) fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
You make a simple syrup out of the water and sugar over the stove. I added a bunch of basil when cooking it down. You puree the strawberries, add the lemon juice, then throw it all in the ice cream maker.
I also made a blackberry mint sorbet. Swap out the strawberries for blackberries, add mint to the simple syrup instead of basil, and follow the rest of the instructions.
I tried making a honey ice cream, but I need to get better at making the custard base.
Sunday, June 21, 2009
Cherry Cordial Cupcakes with White Chocolate Buttercream frosting
I made these for a housewarming party tonight. Makes 1 dozen
Preheat oven to 350
Mix 1 1/3 c flour, 1 c sugar, 1/3c cocoa powder, 1/2 tsp baking soda, 1/8 tsp salt. Add 1 egg, 3/4c water, 6tbsp melted butter, 1 tsp vanilla extract.
In another bowl mix 1 8oz pkg creme cheese, 1/4 c sugar, 1 egg, 1/3c cherry pie filling, 2 tbsp coffee liqueur, 2 tbsp rum (the book calls for 1/2 c chocolate chips, but I omitted). Chill for 15 min
Fill your liners 1/4 with chocolate batter. Then add a tbsp creme cheese mix, and a tbsp cherry pie filling. Then cover with another dollop of chocolate batter. You should be a bout 2/3 to 3/4 full.
Bake for 20 min. Cool in the pan.
Frosting
Melt1 1/2c white chocolate chips, 1/2 stick butter with 3tbsp milk. Add 1 tsp vanilla extract. When combined, put in mixer and gradually add approximately 4 to 4 1/2c powdered sugar. Add sugar and milk to desired consistency (I also tossed in a shot of rum, because I'm like that)
Preheat oven to 350
Mix 1 1/3 c flour, 1 c sugar, 1/3c cocoa powder, 1/2 tsp baking soda, 1/8 tsp salt. Add 1 egg, 3/4c water, 6tbsp melted butter, 1 tsp vanilla extract.
In another bowl mix 1 8oz pkg creme cheese, 1/4 c sugar, 1 egg, 1/3c cherry pie filling, 2 tbsp coffee liqueur, 2 tbsp rum (the book calls for 1/2 c chocolate chips, but I omitted). Chill for 15 min
Fill your liners 1/4 with chocolate batter. Then add a tbsp creme cheese mix, and a tbsp cherry pie filling. Then cover with another dollop of chocolate batter. You should be a bout 2/3 to 3/4 full.Bake for 20 min. Cool in the pan.
Frosting
Monday, March 2, 2009
Carrot Stew, Carrot Stew...It's my favorite thing to do
Today I made some Carrot Coconut soup. I know I have a real recipe for it somewhere, but I just improvised, and it came out OK, if a bit thick.
This particular recipe is full of cheats, because I'm sick.
in a big pot brown 1 diced onion (or 1 c frozen chopped onion) and 4 cloves diced garlic (or use prediced in a jar)
Then brown three pounds of carrot coins (I just used three one pound bags of frozen sliced carrots) You want to cook them until they're soft.
Add one can coconut milk and 2tsp (or more) grated ginger
Add some Curry Powder (I think I added at least two tablespoons of sweet curry)
Add 4c veggie broth (I think I added less, but I'm pretty sure 4c is the correct ammount)
throw in a Bay Leaf (the veggie soup's best friend)
Cook until the carrots get really soft. Take out the bay leaf and then either use an immersion blender, or pour the soup into a blender a little at at time and puree until you get a silky soup.
Add salt and hot sauce to taste and enjoy!
This particular recipe is full of cheats, because I'm sick.
in a big pot brown 1 diced onion (or 1 c frozen chopped onion) and 4 cloves diced garlic (or use prediced in a jar)
Then brown three pounds of carrot coins (I just used three one pound bags of frozen sliced carrots) You want to cook them until they're soft.
Add one can coconut milk and 2tsp (or more) grated ginger
Add some Curry Powder (I think I added at least two tablespoons of sweet curry)
Add 4c veggie broth (I think I added less, but I'm pretty sure 4c is the correct ammount)
throw in a Bay Leaf (the veggie soup's best friend)
Cook until the carrots get really soft. Take out the bay leaf and then either use an immersion blender, or pour the soup into a blender a little at at time and puree until you get a silky soup.
Add salt and hot sauce to taste and enjoy!
Saturday, February 7, 2009
Kelly's Crazy Corn Muffins
Quick enhancements to boxed corn muffins (today I used Jiffy, which doesn't use oil. I think I like it better than the Betty Crocker ones that do use oil).
Add 1c frozen corn, 1 c shredded cheddar, 1 finely chopped chipotle pepper, 2 tbsp bacos (fine, or bacon), 1 tsp bacon salt (if you use bacon, don't use bacon salt) to a box that makes 6 corn muffins. Follow box directions & enjoy!
Pina Colada Bread Pudding
If you like pina coladas, and have leftover bread...add eggs, milk, sugar, and some more stuff...bake it up and you're fed
From the Delicious Disney Desserts cookbook my dad got me for Christmas (thanks Dad!)
Ingredients
-10 slices bread cubed and put in the broiler on a sheet until golden brown (or, in my case, one extraordinarily stale baguette)
- 1/2 c fresh pinapple finely chopped (I subbed most of a can of chunk pineapple drained)
-2 tbsp melted butter
-2 c milk
-6 beaten eggs
1/2 c heavy cream (I used buttermilk for both dairy items because it's the only dairy I keep in the house)
-1 c sugar (I used brown because I like it better)
-4 tbsp coconut milk (be sure to shake the can before you open it, I forgot)
-2 tbsp rum
Directions
-preheat the oven to 350
-toast the bread in the boiler and toss in a bowl with the pineapple
pour into a greased pan and drizzle the melted butter over it
-toss the eggs into a mixer
-heat up the milk (don't boil) add the milk, sugar, cream, coconut milk and rum to the eggs to make a custard.
-Pour the custard over the bread. You may need to stir to get it all covered
-Bake in an oven at 350 for 35-40 min when it springs back when you push down in the middle
The cookbook has a recipe for vanilla rum sauce, but I just used ice cream
Rum Sauce
Combine 2 egg yolks, 2tsp cornstarch, 2 tbsp milk, 1 tsbsp sugar in a mixing bowl til smooth
combine 1 c milk, 1 tbsp sugar, and 1 tsp vanilla extract in a sauce pan and boil
whisk egg yolk mixture into boiling milk (stir quickly)
Immediately pour into a bowl that is nestled inside of a larger bowl filled with ice water so it doesn't curdle. Add 1 tbsp coconut rum and whisk thoroughly
Tuesday, February 3, 2009
Quick post, quick meal, Lemon Butter Garlic Shrimp over pasta
This is something I make frequently when hungry and in a hurry
I'd show you a picture (since I made it for dinner, but I ated it)
Boil salted water and add...like half a box of spaghetti
Coat the bottom of a pan with olive oil and melt 2 tbsp butter
add 2 cloves chopped garlic
zest one lemon
cook as many shrimp as you feel like adding 3-5 per serving usually
Add greens (today I probably added about a cup or two of frozen kale. when I have it I add a bunch of arugala)
wilt the greens, add the juice of the lemon
drain the pasta and add to the pan with the shrimp and stuff
cook for a bit to combine everything, add a few table spoons of a cheese like romano or something.
serve it up
I'd show you a picture (since I made it for dinner, but I ated it)
Boil salted water and add...like half a box of spaghetti
Coat the bottom of a pan with olive oil and melt 2 tbsp butter
add 2 cloves chopped garlic
zest one lemon
cook as many shrimp as you feel like adding 3-5 per serving usually
Add greens (today I probably added about a cup or two of frozen kale. when I have it I add a bunch of arugala)
wilt the greens, add the juice of the lemon
drain the pasta and add to the pan with the shrimp and stuff
cook for a bit to combine everything, add a few table spoons of a cheese like romano or something.
serve it up
Saturday, January 31, 2009
Burnt Sugar Cupcake
Burnt Sugar Cupcake:
1/2 c shortening
1 1/3 C sugar
1tsp vanilla
2 egg yolks
2 1/2 c flour
2 1/2 tsp baking powder
1/4 tsp salt
1 c milk
Burnt Sugar syrup (w/2-3 tbsp reserved for frosting)
2 stiff beaten egg whites
Cream Shortening with sugar and vanilla
add yolks
sift dry ingredients together and add gradually, alternating with milk until blended.
Add syrup
fold in egg whites
Burnt sugar syrup
1/4 c sugar melted in a pan until dark brown like molasses (don't stir until it's already melted). Once it gets dark brown add 1/4c boiling water
Bake at 350 for 15-20 min at least (test with toothpick until it comes out clean)
Frosting
2 sticks butter softened
3 tbsp burned sugar syrup
1/4 tsp salt
1 tsp vanilla
powdered sugar to proper consistency
cream butter and some sugar, then add syrup, salt and vanilla
continue to add powdered sugar until you get the consistency you want
1/2 c shortening
1 1/3 C sugar
1tsp vanilla
2 egg yolks
2 1/2 c flour
2 1/2 tsp baking powder
1/4 tsp salt
1 c milk
Burnt Sugar syrup (w/2-3 tbsp reserved for frosting)
2 stiff beaten egg whites
Cream Shortening with sugar and vanilla
add yolks
sift dry ingredients together and add gradually, alternating with milk until blended.
Add syrup
fold in egg whites
Burnt sugar syrup
1/4 c sugar melted in a pan until dark brown like molasses (don't stir until it's already melted). Once it gets dark brown add 1/4c boiling water
Bake at 350 for 15-20 min at least (test with toothpick until it comes out clean)
Frosting
2 sticks butter softened
3 tbsp burned sugar syrup
1/4 tsp salt
1 tsp vanilla
powdered sugar to proper consistency
cream butter and some sugar, then add syrup, salt and vanilla
continue to add powdered sugar until you get the consistency you want
Sunday, January 25, 2009
Banana Oatmeal Walnut Chocolate and Peanut Butter Chip Muffins
Adapted from the Great Lake Effects Cookbook
Ingredients
3/4 c quick cook oats
1/2 c buttermilk
1/2 c all purpose flour
1/2 c whole wheat flour (or do 1 cup all purpose)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2-3 mashed bananas (1 cup)
1/4 c melted butter
1 egg
optional
1 c chopped walnuts
1/2 c peanut butter chips
1/2 c chocolate chips
Instructions
Preheat oven to 425
mix oatmeal and buttermilk
Combine dry ingredients in a bowl and mix well
mix banana, egg, and butter in a bowl, and add oat mixture
Add dry ingredients gradually and mix til smooth
Fold in nuts and chips
Pour into greased muffin tin and bake for approx 15 min
Saturday, January 24, 2009
Lemon Blueberry Oatmeal Muffins
Ingredients
* 2 cups unbleached flour
* 1/2 cup sugar, plus
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup butter
* 1/2 cup fresh lemon juice
* 2 eggs
* 1 lemon, zest of, finely grated
* 1 c oatmeal
* 3/4 c buttermilk
* 1 container blueberries
Directions
1.Heat oven to 400 degrees. Spray muffin tins. Soak the oatmeal in the buttermilk
2. Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
3.Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
4. Stir egg mixture into dry ingredients and blend until well moistened.
5. fold in blueberries and oatmeal mix
6. Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
7. Bake 15-20 minutes until lightly browned, but do not over bake!
Green Tea Sparklilng Sake Cupcakes with Sparkling Sake Frosting
I missed the deadline for Iron Cupcake this month, but I still made the cupcake, so here you go:
Ingredients
* 2/3 cup butter
* 1 cups sugar
* 1/2 cup sweet matcha powder (Got it at whole foods)
* 2 3/4 cups flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 3/4 cup sparkling Sake (from trader joes)
* 6 egg whites
Directions
1.Preheat the oven to 350. Insert liners into a medium cupcake pan.
2.In a large bowl cream together the butter, matcha powder and sugar until light and fluffy, about 3-5 minutes.
3.In a separate medium bowl sift together the flour, baking powder and salt.
4.Blend the dry ingredients into the creamed mixture alternatively with sake.
5.In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
6.Fill the cupcake liners three-quarters full with batter. Bake for about 20 minutes.
Frosting
Cream 3/4 c shorting, 1 1/2 stick butter in a mixer. Add powdered sugar and 1/2 cup sparkling sake til the right consistency.
Ingredients
* 2/3 cup butter
* 1 cups sugar
* 1/2 cup sweet matcha powder (Got it at whole foods)
* 2 3/4 cups flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 3/4 cup sparkling Sake (from trader joes)
* 6 egg whites
Directions
1.Preheat the oven to 350. Insert liners into a medium cupcake pan.
2.In a large bowl cream together the butter, matcha powder and sugar until light and fluffy, about 3-5 minutes.
3.In a separate medium bowl sift together the flour, baking powder and salt.
4.Blend the dry ingredients into the creamed mixture alternatively with sake.
5.In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
6.Fill the cupcake liners three-quarters full with batter. Bake for about 20 minutes.
Frosting
Cream 3/4 c shorting, 1 1/2 stick butter in a mixer. Add powdered sugar and 1/2 cup sparkling sake til the right consistency.
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