November 27, 2013

Oatmeal Pumpkin Cookies

INGREDIENTS

  • 2 cups stone ground wheat flour
  • 1 tsp baking soda 
  • 1 tsp baking powder 
  • 1 tsp salt 
  • 1 tsp cinnamon 
  • 4 Tbsp butter (room temp.) 
  • 1 cup pumpkin purée 
  • 2/3 cup brown sugar 
  • 2/3 cup white sugar 
  • 2 large egg 
  • 2 tsp vanilla extract 
  • 3 cups rolled oats 
  • 1 cup dried cranberries 
  • 1 bag of white chips
  • 1 cup toasted almonds (optional)
  • 1/2 cup diced crystalized ginger (optional)

DIRECTIONS

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, stir together the stone ground wheat flour, baking soda, baking powder, salt, and cinnamon until very well combined.
  3. In a large bowl, beat together the butter (room temperature), pumpkin, brown sugar, and white sugar on low speed.
    1. Once they’re well combined, add the egg and vanilla and beat until well combined again.
    2. Add the flour mixture to the pumpkin mixture and beat on low speed just until a thick, creamy batter forms.
    3. Add the dry oats and dried cranberries, almonds (if desired) and ginger (if desired) and stir them into the batter with a spoon.
  4. Line a baking sheet with parchment paper or use non-stick cooking spray
    1. Spoon the batter onto the baking sheet in 2 Tbsp portions, leaving about 1.5 inches between each cookie.
    2. The cookies will not spread much during baking, so gently pat them down into flattened circles.
  5. Bake the cookies in the preheated oven for 16-18 minutes, or until slightly browned on the surface. Allow the cookies to cool on a wire rack before eating.

August 03, 2013

Sangria Cupcakes

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Sangria is a portugese wine, and consists of wine, chopped fruit, a sweetener, and a small amount of liquor such as Brandy.  It is a perennial summertime favorite, and brings delight to any party.  The fruit tends to absorb a lot of alcohol, and makes for a fun surprise.

I modified the original recipe because the cupcakes tasted good, but the sangria flavor wasn't recognizable.  I gradually reduced the sugar and removed the fruit from the wine to produce a cupcake that has actual wine flavor.   Also, it is important to use Merlot, as any other wine's flavor will get lost in translation.  I made this recipe 5 times before producing a cupcake that tasted like wine, using Pino Noir and Cabernet Sauvignon.  Neither produced the intensity, or blueness, of Merlot.

In order to make this "wine" cupcake taste like sangria, a Strawberry Pineapple compote was used for filling and Hennessey and Grand Marnier were used in the frosting.  The result is magic for your taste buds: Sangria in a foil wrapper.

 

CUPCAKE INGREDIENTS

  • 1/2 bottle Merlot
  • 1/3 cup sugar
  • 2/3 cup sour cream
  • 2 eggs, lightly beaten
  • 2/3 cup granulated sugar
  • 3/4 cup butter, softened
  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

 

DIRECTIONS

  1. Follow recipe for Jameson Italian Meringue Buttercream
    1. Substitute Hennesey and Grand Marnier for the Jameson and 1/4 cup water used to make the syrup
  2. Follow recipe for Spiked Strawberry Pineapple Compote
  3. In medium sauce pan, simmer the Merlot.  
    1. Add the 1/3 cup sugar once the Merlot is simmering, and let cook on medium low heat for about 15 minutes.
    2. Allow merlot to cool to room temperature
  4. Mix together flour, baking powder, baking soda and salt
    in a medium bowl.  
    1. Sift together at least one
  5. In a large bowl, cream together the butter and
    sugar until fluffy and light
    1. about 3 minutes.  
    2. Add sour cream and eggs until combined.  
    3. Add the flour mixture and 2/3 cup of cooked Merlot, alternating between the two, but beginning and ending with the flour.
  6. Fill the cupcakes approximately 2/3 full and bake for 18 minutes.
    1. Remove from oven when tester comes out clean.
  7. While cupcakes are hot, brush extra Merlot over the tops of
    each cupcake.  
  8. Allow cupcakes to cool completely before frosting.
    1. Remove a core from the center
    2. Fill with Strawberry Pineapple compote
    3. Pipe the Grand Marnier Henessey buttercream on top
    4. Garnish with fluer de sel or sea salt

IMG_3337

Spiked Strawberry Pineapple Compote

This filling pairs great with the Sangria cupcake recipe, or as a delicious jam.

 

INGREDIENTS

  • 2 cups strawberries (diced)
  • 1 cup pineapple (diced)
  • 3/4 cups sugar
  • 1/2 tsp. butter
  • 1 1/2 Tbsp. Grand Marnier

 

DIRECTIONS

  1. Pour strawberries and pineapple into a deep pot and bring to a boil over medium heat. 
  2. Once the strawberries are boiling, add the sugar and stir until it is dissolved. 
    1. Stir constantly so the sugar doesn’t burn. 
  3. Bring to a boil and then add the butter. 
    1. The addition of butter keeps the foam volume down.
  4. Turn the heat down to medium-low and boil the jam for about 30 minutes, until thickened to jam like consistency. 
  5. Stir in the Grand Marnier.
  6. Store in the refrigerator and serve within 1 week.

LINKAGE

  1. http://thesassyapron.wordpress.com/tag/sangria-cupcakes/

June 10, 2013

Cordial Cherry Macaron Tasting - Part 1

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My good friend Jodie is a huge fan of Cordial Cherries.  For his birthday, I decided to embark on a journey to create a Cordial Cherry macaron tasting for him.  "Why the heck not?", I thought.  Welcome to part 1!  In this recipe, we will create cherry macarons that are light, delicious, memorable, and not a diabolical threat to your waistline.

On a side note, the dried cherries are not the easiest ingredient to find at a local store.  I bought them at Fairway Market in Woodland Park, NJ.  If you have trouble finding them, on-line stores might be your best bet.

 

MACARON INGREDIENTS

  • 2 tbsp water
  • 5 tbsp granulated sugar
  • 2/3 c ground almonds or almond meal
  • 1 1/2 cup Organic powdered sugar
  • 3 large egg whites, room temp
  • 1 tsp vanilla extract
  • 2 tbsp dried cherries, ground in food processor, plus a few extra cherries chopped in large chunks for decoration
  • 1/4 tsp cream of tartar

 

DIRECTIONS

  1. Filling

    1. Make the Cherry Curd recipe at least one day ahead of time and refrigerate.
  2. Macarons

    1. Follow the recipe for Blueberry Macarons

      1. Substitute dried cherries for the blueberries.
      2. Sprinkle the large chunks of cherries on top before placing cookies in the oven.
      3. Use the cherry curd instead of the meyer lemon curd

      IMG_0357

May 26, 2013

Memorial Day Whiskey Glaze

New_whiskey

This glaze works great with beef and turkey, or any meat really, and will compliment any Memorial Day BBQ spread.

 

INGREDIENTS

  • 2 shallots, minced
  • 1 large vidalia onion, minced
  • 1.5 large garlic cloves, peeled and minced 
  • 1/4 cup Olive oil
  • 1/2 cup water
  • 2 tsp black pepper
  • 1 tsp sea salt
  • 2.5 Valencia oranges
  • 3/4 cup brown sugar
  • 1/4 cup Jameson Irish Whiskey (or any whiskey of your choosing)
  • Caster sugar (Optional)
  • 1 tbsp Grand Marnier (Optional)

 

DIRECTIONS

  1. Place minced shallots, onions and garlic in 1/4 cup olive oil, salt, pepper and 1/2 cup water on a skillet, and cook on high heat heat until the vegetables are brown and well caramelized, about 25 minutes.  Stir frequently.
  2. Add brown sugar to the onion mixture.
    1. When the sugar melts, mix into the onions. 
    2. Taste, and add more brown sugar if a sweetness isn't detected
  3. Remove mixture from heat and allow to cool.
    1. Add the juice from 2 1/2 oranges
    2. Place in blender, and puree until there are no chunks.
  4. Add whiskey and Grand Marnier.
    1. Taste to ensure that the whiskey flavor is present.  If not to your liking, add more.
    2. Add a tablespoon of caster sugar if mixture doesn't have enough sweetness, and repeat.  Caster sugar is another name for super fine sugar, and will dissolve more quickly than regular granulated sugar.
  5. Enjoy warm or cold.  The glaze will last for 3 -4 days in the fridge.

March 17, 2013

Irish Soda Bread with Jameson soaked raisins

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Irish soda bread, or that which I know it, is not exactly 100% Irish.  The original recipe called for merely flour, baking soda, buttermilk and salt, which is a bit plain compared to the juiced up versions with anything from raisins to chocolate hawked at fine purveyors around the nation.  Butter was only added on special occasions, and raisins were added as a treat at the end of the harvest, sometimes.

Here is a slightly Irish, slightly American, 100% natural recipe that is sure to delight.  Happy Saint Patrick's Day, btw.

DSC_4611_0

INGREDIENTS

  • 5 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
  • 2 1/2 cups raisins
  • 3 tablespoons caraway seeds
  • 2 1/2 cups buttermilk
  • 1 large egg
  • Jameson or other Irish whiskey

 

DIRECTIONS

  1. Night before: Soak the raisins in an air-tight container filled with 1 part water, 1 part Jameson Irish Whiskey
  2. Preheat oven to 350°F. 
  3. Butter a 10 or 9 inch round or square pain.  I used a bundt cake type pan.
  4. Strain whiskey from raisins.
  5. Whisk first 5 ingredients in large bowl to blend. 
    1. Add butter using finger tips and mix in.
    2. Stir in raisins and caraway seeds. 
  6. Whisk buttermilk and egg in medium bowl to blend. 
    1. Add to flour mixture using a wooden spoon and mix until just mixed.
  7. Transfer dough to prepared pan; smooth top, mounding slightly in center. 
    1. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. 
    2. Cool bread in skillet 10 minutes. 
    3. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)



LINKAGE

  1.  http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136#ixzz2Npq7h7VV

 

March 09, 2013

Blueberry Parisan Macarons with Meyer Lemon Curd

DSC_2722

A Parisan Macaron is a sweet meringue-based treat made with egg whites and ground almonds. The macaron is commonly filled with ganache, buttercream, jam or curd sandwiched between two cookies. Not to be confused with Macaroons, which are commonly made with coconut, this delicacy is found at French bakeries in a variety of flavors and colors.

The base recipe author is Hisako Ogita in "I Love Macarons."  I had to make a number of adjustments as her recipe did not work out the first couple of batches.  They tasted teriffic, but were slightly off for one reason or another.

It takes practice to master the art of baking Macarons.  Those seen in the photo are not perfect visually, but they taste great.  This recipe is 100% gluten free, and worth the effort. 

Yields 18 - 22 cookies

 

INGREDIENTS

  • 2 tbsp water
  • 5 tbsp granulated sugar
  • 2/3 c ground almonds or almond meal
  • 1 1/2 cup Organic powdered sugar
  • 3 large egg whites, room temp
  • 1 tsp vanilla extract
  • 2 tbsp dried blueberries, ground in food processor
  • 1/4 tsp cream of tartar

DIRECTIONS 

  1. Prepare cookie sheets
    1. Cut a sheet of parchment paper to fit snugly inside of a cookie sheet.
    2. Place cookie sheet on top of another cookie sheet, and set aside
  2. Process dry ingredients in food processor
    1. Sift ingredients (Almond meal, powdered sugar, blueberry powder) together twice
    2. Store in refrigerator until Meringue step is complete
  3. Make the meringue
    1. Place the egg whites and cream of tartar in mixer, and beat until stiff peaks
    2. In a small sauce pan, combine the granulated sugar and water
      1. Heat until 240 F
    3. Add syrup (at 240 F) to the meringue, and beat until the bowl is room temperature to the touch
    4. Add the vanilla
  4. Combine all ingredients (very important to follow exactly)
    1. Add half of the dry ingredients to the meringue.
      1. Stir with spatula while scooping up from bottom of bowl
    2. Add remaining dry ingredients, stirring in a circular motion
    3. Macaronage
      1. Press the batter against the sides of the bowl , scoop the batter up from the bottom and flip over
      2. Repeat this 15 times
        1. Do this step at least 10 and at most 20 times
        2. The batter is ready when it is firm and slowly drips from a spatula
    4. Put batter into a pastry bag, and squeeze onto prepared cookie sheet as little circles.
    5. Rap the cookie sheet firmly against the counter to form the pied, or foot of the macaron.
    6. Preheat oven to 315 F
    7. Dry the batter for at least 15 minutes
      1. The batter is ready when the macarons do not stick to your finger when touched.
      2. I've had to dry them as little as 15 and as long as an hour.  The key is to keep checking as too much drying will prevent the pied from forming and too little will cause cracks.
    8. Place cookie sheet in oven, and bake for 15 - 20 minutes. 
      1. Rotate half way through.
      2. Bake until slightly crispy on the top.  The cookies ultimately should be a little gooey on the inside, but not under cooked.
    9. Allow cookies to cool.
    10. Using the recipe for Meyer Lemon Curd, spread curd on one cookie and place another on top.
    11. The Macarons will last for about 1 week in the refrigerator, sealed.

Linkage

  1. "I Love Macarons", Ogita, Hisako.

January 04, 2013

Attention Caterers!

Feederly-header-logo

 

 

 

 

 

The folks at HumbleRecipes are excited to announce the launch of Feederly.com!

Feederly is a brand new (launched just yesterday!) online marketing solution built specifically for the small / mid sized caterer.

Continue reading "Attention Caterers!" »

December 28, 2012

Meyer Lemon Curd

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Meyer lemons are a cross between a lemon and either a mandarin or common orange.   The taste is sweeter and less acidic in comparison to regular lemons.  As a result, recipes with meyer lemons require less sugar.  They are usually only available in the Winter months.

This recipe yields about 1 2/3 cups.

INGREDIENTS

  • 3 to 4 Meyer lemons (about 1 pound)
  • 1/2 cup sugar
  • 2 large eggs
  • 1/3 stick unsalted butter, cut into 4 pieces

DIRECTIONS

  1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. 
  2. Whisk together zest, juice, sugar, and eggs in a metal bowl. 
  3. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. 
  4. Force curd through a fine sieve set into another bowl. 
  5. Serve warm or cover surface of curd with wax paper and cool completely.
    1. Store in the refrigerator for up to 1 week

 

LINKAGE

  1. http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Curd-102744#ixzz2GNwpIKps

October 27, 2012

Cannoli Cupcakes

  Cc4


Cannoli are the irresistible Sicilian desserts with a tube shaped pastry shell and a creamy filling inside.  Last year, I attended a wedding with a red velvet cake layered between perhaps the best cannoli filling I've ever had.  At that moment, I knew Cannoli cupcakes needed to be concocted, specifically for my old boss Chris because he likes to eat cupcakes.

The research unit was mobilized, as I am not Italian.  The bakeries who make the extra tasty varieties are in Brooklyn and on Arthur Avenue in the Bronx.  The secret ingredient used by many of them is nutmeg oil.  Additionally, these bakeries use Impasata Ricotta, which is very thick and contains little water.  Ironically, after trapsing around New York City looking for it, Impasata Ricotta was procured from a market about 5 miles from my home in NJ.

The final cupcake recipe slowly manifested, starting with the Red Velvet sans the red cupcake recipe, and filled with the "Brooklyn style" Cannoli filling recipe below.  The cupcake is topped with a Grand Marnier Italian Meringue Buttercream and rimmed with crushed pistachios. 

This recipe makes about 24 cupcakes.

  DSC_1814

CANNOLI FILLING INGREDIENTS

  • 1 pound impastata ricotta (Or use regular ricotta, and let strain overnight wrapped in cheesecloth)
  • 1/2 cup Castor sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp Grand Marnier (or vanilla extract)

GARNISH

  • 6oz bag shelled pistasios

DIRECTIONS

  1. Frosting
    1. Follow the directions for the Jameson Italian Meringue Buttercream
      1. Substitute 3 oz Grand Marnier for the Jameson
  2. Filling
    1. Combine all ingredients listed above with a mixer on medium until well mixed and creamy.
      1. Add more spices if desired.
    2. Filling should be stored in the refridgerator at all times.
  3. Cupcakes
    1. Follow the directions for the Red Velvet sans the Red cupcakes
  4. Garnish
    1. Chop pistasios into small chunks
  5. Assembly
    1. Using an apple corer or a butter knife, cut a large cylinder in each cupcake and discard core.
    2. Overfill each cupcake with cannoli filling....just like regular cannolis are!
    3. Pipe frosting onto each cupcake, and rim with pistasio.
    4. Cupcakes should be stored in the fridge.  However, please allow cupcakes to stand for one hour prior to eating for optimal frosting softness.

REFERENCES

  1. http://entertaining.about.com/od/recipesandmenus/r/cannoli.htm
  2. Discussion on ChowHound about Brookln Style Cannoli

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