Roasted Shallot with Spinach Dip

Shallots are an easily forgotten, yet delectable cousin to onions and garlic.  This recipe showcases their brilliance while providing an alternative to boring, predictable onion dip, and can even make you the hero with the best snack at the Super Bowl Party.  Well, lets not get crazy.

 

INGREDIENTS

1. 3 large french shallots (or 6 -7 of the small shallots), chopped
2. 1 medium onion, chopped
3. 1 clove of garlic, petals detached
4. Olive Oil
5. 8 oz Reduced Fat Sour Cream
6. 1/2 cup half and half
7. 1/4 cup water
8. 1/2 tsp minced fresh rosemary or Dried
9. 1/2 cup cheddar, grated (I used 2% Cracker Barrel Sharp)
10. 4 oz fresh spinach
11. 1 bunch green onions, chopped
12. 1/4 cup minced parsley (packed)
13. Sea Salt
14. Pepper

DIRECTIONS

1. Preheat oven to 350.
2. Place onions, shallots and garlic on separate pieces of foil with 2 - 3 tbsp olive oil and roast.
   
   1. Shallots: 30-40 minutes, or until brown and caramelized.
   2. Garlic : 10 - 15 minutes, or until soft when squeezed.
   3. Onion: 60-75 minutes, or until brown and caramelized.
3. Cool roasted vegetables.
   1. Remove shells from the garlic petals and any peel from shallots or onions
   2. Collect any extra olive oil.
4. Combine the garlic, onion and half of the shallots in a blender, and puree until smooth.
   
   1. Add remaining olive oil, and if the mixture is too think, a few drops of water.
5. In another bowl, mix the sour cream, puree and remaining shallots. 
   
   1. Refrigerate until needed.
6. Combine the half and half, water, and rosemary in a 2 quart sauce pan, and simmer on low heat, whisking constantly.
   
   1. Slowly add 2 tbsp grated cheddar at a time, whisking until the cheese is completely melted and incorporated before adding more.
   2. Add the parsley, spinach and green onions
   3. Continue to simmer and whisk until the mixture is very thick and reduced in volume by 25%.
7. Add the warm cream mixture to the sour cream. 
   
   1. Add salt and pepper to taste.
   2. Serve warm with a sliced baguette.

 

Paella and Low Carb Paella Salad

After an exhilarating New Years Eve with Phish, a hearty, healthy meal was in order.  My freezer happened to have a pound of wild shrimp, and lobster tails were on sale.  Paella became our New Year's Day destiny.  I used a recipe by Tyler Florence, and substituted brown rice and fresh tomatoes and bell peppers.  The recipe came out fantastic! 

In addition to Paella, I also created a low carb Paella Salad, using baby spinach, minced parsley, ground pepper and the different proteins in the paella.  A small side of rice is included on the side.

INGREDIENTS

• Spice Mix for chicken
  
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Sea salt and freshly ground pepper
• 1 (3-pound) frying chicken, cut into 10 pieces
• 1/4 cup extra-virgin olive oil
• 2 Turkey chorizo sausages, thickly sliced (purchased at Whole Foods)
• Kosher salt and freshly ground pepper
• 1 Spanish onion, diced
• 1 Bell pepper, diced
• 4 garlic cloves, crushed
• Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
• 2 pounds fresh tomatoes, diced
• 4 cups short grain Brown rice
• 6 cups water, warm
• Generous pinch saffron threads
• 1 dozen littleneck clams, scrubbed
• 1 pound jumbo shrimp, peeled and de-veined
• 2 lobster tails
• Lemon wedges, for serving
• Large Paella pan or wide skillet

 

DIRECTIONS FOR SPICE MIX FOR CHICKEN

1. Combine ingredients in a small bowl.
2. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

 

DIRECTIONS FOR PAELLA

1. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
2. Heat oil in a paella pan over medium-high heat.
   
   1. Saute the chorizo until browned, remove and reserve.
   2. Add chicken skin-side down and brown on all sides, turning with tongs.
   3. Add salt and freshly ground pepper.
   4. Remove from pan and reserve.
3. In the same pan, saute the onions, garlic, and parsley.
   
   1. Cook for 2 - 3 minutes on a medium heat.
   2. Add bell pepper and tomatoes, and cook until the mixture caramelizes a bit and the flavors meld.
   3. Fold in the rice and stir-fry to coat the grains.
   4. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
   5. Add chicken, chorizo, and saffron.
   6. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook.
   7. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
      
      1. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails.
   8. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
   9. Remove from heat and rest for 5 minutes. Garnish with parsley and lemon wedges.

LINKAGE

1. http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/index.html

 

Chardonnay Smoked Fleur de Sel Caramels with Jameson dipped in dark chocolate

For Christmas this year, I made Fleur de Sel caramels for my friends and family.  Its actually quite simple to make with the right tools.  One of the essential tools is a gas stove.  Using an electric stove took 2 - 3 times longer, as the heat is more uneven and difficult to control.  Other essential tool include a candy thermometer, a chocolate thermometer, chocolate dipping tools, 1 and 1.5/2 quart sauce pans.

This recipe is based on a recipe by David Lebovitz, and utilizes brown rice syrup instead of corn syrup.  Additionally, I tested several liquors and salts, and ultimately determined that the best combination is Jameson and Chardonnay Smoked Fleur de Sel.

 

The caramels can be wrapped in cellophane or wax paper, or dipped in chocolate.  This recipe makes about 48 candies.

INGREDIENTS

• 3/4 cup (180 ml) heavy cream
• 2 tsp Jameson Irish Whiskey
• rounded 1/2 teaspoon + 1/4 teaspoon Chardonnay Smoked Fleur de Sel 
• 1/2 cup (160 g) brown rice syrup (I used Lundberg brown rice syrup, purchased at Whole Foods)
• 1 cup (200 g) sugar
• 4 tablespoons (60 g), total, salted butter, cubed, at room temperature
• 1 lb bittersweet dark chocolate
• Wax paper

DIRECTIONS

1. Line a 9-inch loaf pan with foil
   1. Cover the foil with butter or spray the inside with cooking spray.  Or both.
2. In a 1 quart sauce pan, heat the cream with 2 tablespoons of the butter in a small saucepan with the Jameson and 1/2 teaspoon fleur de sel until the mixture begins to boil. 
   1. Remove from heat, cover, and keep warm while you cook the syrup.
3. In a 1.5 to 2 quart sauce pan, fitted with a candy thermometer, heat the rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. 
   1. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.
      1. The mixture will get dark brown as it approaches 300 degrees.  This is ok, as long as the mixture isn't smoking.
   2. Cook until the syrup reaches 309 F.
   3. Turn off the heat and stir in the warm cream mixture, until smooth.
   4. Turn the heat back on and cook the mixture to 255 - 257 F.
      1. 255 - Softer
      2. 257 - Slightly chewier but still really soft
      3. Also, the mixture can become dark brown as the temperature approaches 240.  This is ok.
   5. Remove the pan from the heat, and stir in the cubes of butter, until it’s melted and the mixture smooth.
      1. Remove thermometer
4. Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the fleur de sel over the top. Set on a cool rack and let cool completely. 
   1. Once cool, lift out the foil with the caramel
5. Remove foil when ready to cut the caramels.
   1. Wrap caramels in waxed paper or cellophane or dip caramels in chocolate
   2. The caramel slab can remain uncut for a number of days.  If not processing the caramels immediately, its best to leave the caramel as a slab, as the cut caramels will loose their shape quickly.
6. To dip the caramels in chocolate, temper the chocolate:
   1. Cover a large cookie sheet with parchment or wax paper
   2. Put 1/2 to 2/3 of chocolate in a double boiler outfitted with a chocolate thermometer
      1. Warm chocolate until it melts
      2. Do not exceed 120 F
      3. Constantly stir
   3. When the chocolate has melted, remove from heat
      1. Add unmelted chocolate, and stir, stir stir!
      2. Bring mixture to 80-85 F
   4. Return mixture to the heat and warm until 89 F, then remove from the heat.
      1. Stir constantly until removed from heat.
   5. Put caramels into the chocolate mixture, and fish them out with a fork or chocolate tool, placing them on the prepared cookie sheet
      1. Try to scoop out as little extra chocolate as possible, as it will harden on the bottom of your chocolate.
      2. Sprinkle a bit of fleur de sel on top of the candies after they have been fished out
      3. Allow 10-15 minutes for chocolate to harden without disturbing

 

Please note that the temperature and humidity in the room can affect this recipe.  If the temperature goes below 60 F, a chocolate bloom can form. See the 2 chocolates that are off color in the picture on the left.  This happened because I kept this sheet of candies near a drafty window after the temperature had dropped during the evening.  Also, notice the awesome packaging that was procured at Chocolate Treasures!!

 

LINKAGE

1. http://www.davidlebovitz.com/2010/01/salted-butter-caramels/
2. http://baking911.com/learn/ingredients/chocolate/melt-or-temper/how-chocolate-tempering-works

Sun-dried tomato pesto

INGREDIENTS

1. 1 cup smoked sun-dried tomatoes
2. 1/2 large onion
3. 15 garlic petals
4. 1/2 large bunch italian parsley
5. 1/3 of a fresh herb box of Oregano
6. 4 -5 large basil leaves
7. 1/3 cup parmigiano reggiano
8. 1/4 cup pine nuts
9. 2 tbsp fresh lemon juice
10. 1/4 tsp salt
11. 1/4 tsp pepper
12. Olive Oil

 

DIRECTIONS

1. Chop onions and roast in olive oil until caramelized, about 2 hours on 325
2. Roast garlic in olive oil until soft, about 20 minutes on 325
3. Process the herbs
   1. Remove parsley, oregano and basil leaves from the stem
   2. Wash
   3. Chop basil 
4. Process the following separately in food processor until well ground, adding a small amount of olive oil if needed for consistency:
   1. Onions and garlic
   2. Sun dried tomatoes
   3. Parsley and herbs
   4. Cheese
   5. Pine nuts (add olive oil)
5. Place all ingredients in food processor, including lemon juice, salt and pepper.  Add more olive oil if mixture is too thick
   1. Process for 20-30 seconds
   2. Taste for Quality Control purposes

Huevos Health-cheros with Home Fries and Fire Roasted Salsa

Huevos Rancheros is classic Mexican breakfast fare consisting of a fried egg on top of a corn tortilla, covered with salsa.  My parents occasionally ordered this delicious dish when we lived in New Mexico, despite the grease factor.  Traditional Mexican fare has never been known for being healthy.  My mom always looked for ways to lighten up dishes without sacrificing flavor.  This recipe is a tribute to the original, using many of my mom's tricks.

First, instead of fried eggs, use either 2:1 or 3:1 mixture of egg whites to yolks for an omelet.  Whisk the eggs to add air, creating a light and fluffy omelet.  The omelet is also stuffed with sauteed veggies for added taste and texture, and placed on top of a flour tortilla.  Also, good salsa is a must.  I decided to make fresh Fire Roasted Salsa, and was not disappointed.  A lightly sauteed mix of home fries, onions and red peppers provides the perfect accompaniment, and brings the meal together.  This new take on a classic dish will satisfy the taste buds without packing on the pounds.

 

HUEVOS HEALTH-CHEROS INGREDIENTS

Yield: 1 omelet

4 egg whites  (Use yolks to make Lime curd)
2 eggs
Olive Oil
1/3 cup diced veggies of choice (I chose mushrooms)
1 petal garlic, minced
1/4 cup diced onions
Sea Salt
Pepper
1/2 cup Fire Roasted Salsa or salsa of choice
1 flour tortilla 

HOME FRIES INGREDIENTS

Yield: 1 large or two medium sized servings

 2-3 large yukon gold potatoes
1/2 red bell pepper, diced
 1/4 cup diced onions
1 petal garlic, minced
Olive oil
Sea Salt
Pepper

DIRECTIONS

1. Home Fries
   1. Spray a skillet with cooking spray, and place over medium high heat
      1. Add 1 tbsp olive oil, 1/4 cup water, garlic, onions, salt and pepper, and cook until water is gone
      2. Add potatoes and red peppers, then cook on medium heat until the potatoes are golden brown, about 20 minutes.
2. Omelet
   1. Spray skillet with cooking spray, and place over medium high heat
      1. Add 1 tbsp olive oil , 1/4 cup water, garlic, onions, salt and pepper, and cook until water is gone
      2. Add veggies, and cook until onions are brown and beginning to caramelize
      3. Set aside
   2. Place eggs and egg whites into a bowl, and whisk for 2 minutes
   3. Spray a 10 inch skillet with cooking spray, and place over burner on medium high heat
      1. Add egg mixture when skillet is warm.
      2.  As the egg starts to set, tilt the pan and lift the edges of the omelet to distribute more egg to the hot surface.
      3. Add veggies, then fold omelet.  Remove from heat.
   4. Prepare a plate with a folded tortilla, and place omelet on top.
      1. Drizzle salsa on top of the omelet
      2. Add home fries and a side of salsa.  Garnish with extra cilantro.

Fire Roasted Salsa

 

This recipe is always a winner, who doesn't love fresh salsa?  

INGREDIENTS

Yield: 3 cups

9 vine ripe tomatoes
1 small onion
1 jalapenos, diced
9-10 petals of garlic
1 petal of garlic, minced
½ bunch fresh cilantro
1 1/2 limes
Olive oil
1/4 tsp cumin
sea salt
Olive oil cooking spray

DIRECTIONS

 

1. Process vegetables
   1. Cut tomatoes in half
   2. Cut onion into quarters
   3. Mince one quarter of the onion, and set aside.
2. Roast vegetables
   1. Heat toaster oven or broiler to 450, oven to 325
   2. Line large baking pans with foil
   3. Spray with cooking spray
   4. Place tomatoes, 3/4 onion and garlic separately on baking pans and drizzle with olive oil
      1. I like to make little pouches with foil so that I can put onions and garlic on the same pan
   5. Roast tomatoes until charred in broiler, 5 - 10 minutes
   6. In the oven, roast onions until carmelized, and garlic until squishy when squeezed.
      1. 45+ minutes for onions
      2. 15-20 minutes for garlic
3. Remove skin from onion and garlic, then puree onions, tomatoes, garlic and olive oil in blender
4. Remove cilantro leaves from stem, and discard stems
   1. Mince cilantro
5. Mix vegetable puree, cilantro, and minced garlic, onions and jalapeno.  Squeeze lime juice into mixture, tasting for consistency
   1. Add cumin
   2. Add sea salt in 1/4 tsp increments, tasting after each addition.  Stop adding sea salt when desired saltiness is reached.  I used 1/2 tsp.

Scary Blackberry Blossom Cupcakes

Blackberries are the center piece of this sinister halloween themed treat.  The cupcake is made with a spooky blackberry puree, filled with a hair-raising blackberry lime curd, and topped with a frightful lime frosting, along with eerie blackberry puree and creepy goji berries.  These cupcakes are almost too scary to eat.  Be warned!!

The inspiration behind this dessert is a bluegrass traditional, Blackberry Blossom.  My introduction to this legendary tune is none other than the String Cheese Incident.  Here is a particularly juicy version that pairs well with this terrifying treat.

 

SPOOKY BLACKBERRY CUPCAKE INGREDIENTS

8 large egg yolks (room temperature)
1/3 cup buttermilk (room temperature)

4 cups sifted cake flour
2 cup sugar
2 tbs baking powder
1 tsp salt

24 oz frozen bag of blackberries or four 6oz boxes fresh blackberries
16 tbs unsalted butter (room temperature/softened)
goji berries (I bought .15 lb from Whole Food Bulk section)

 

FRIGHTFUL LIME ITALIAN MERINGUE BUTTERCREAM INGREDIENTS

Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) caster sugar

Syrup
8 ounces (1 cup) caster sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
3 tbsp lime zest
1 tsp lime juice, optional

HAIR-RAISING BLACKBERRY LIME CURD INGREDIENTS

300g or 11oz blackberries, fresh or frozen
10 medium sized eggs
150g or 10 1/2 tbsp unsalted butter
150g or 2/3 cup caster sugar
3 tbsp lime zest
2 tsp lime juice

DIRECTIONS

1. Curd
   1. Put the blackberries in a pan with 100ml water.
      1. Bring this to the boil and then turn it down to a simmer
      2. Cook them for 10 minutes until the berries have softened.
      3. Take them off the heat and sieve everything into a large bowl, discarding any seeds, to make a smooth sauce.
   2. Add 5 whole eggs and 5 egg yolks into a heavy-based pan and give them a good stir to break up the yolks.
      1. Use the 5 egg whites for the frosting
      2. Stir in the caster sugar and juice from the lime.
      3. Add the butter and then put this over a low heat.
      4. Add the blackberry sauce and cook this mixture over a low heat stirring continuously with a wooden spoon.
         1. It’s ready when it coats the back of the spoon thickly.
      5. Take the pan off the heat and stir in the lime zest
   3. Put the curd into a bowl for the fridge
      1. Place wax paper over the top to prevent skin from forming
2. Puree
   1. Place defrosted or fresh blackberries in the blender, and puree
   2. Strain mixture through a fine sieve, removing all seeds
      1. They can be unpleasant to chew in a baked good
   3. Divide mixture into:
      1. 1 cup for cupcake batter
      2. 1/4 cup for decoration
3. Cupcakes
   
   1. Preheat the oven to 300 degrees.
   2. Place 24 foil liners into muffin tins.
   3. In a medium bowl lightly combine
      1. the yolks
      2. 1/3 cup buttermilk 
   4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
   5. Add the butter and 1 cup blackberry puree.
      1. Mix on low speed until the dry ingredients are moistened.
      2. Increase to medium speed (high if using hand mixer) and beat for 1.5 minutes to develop cake’s structure.
      3. Scrape down sides.
      4. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition.
      5. Scrape down sides.
   6. Fill prepared muffin liners with batter, about 1/2 to 2/3 full
   7. Bake for 22-27 minutes or until a tester inserted near the center comes out clean
      1. Rotate pans once
      2. When baking is complete, the cupcake should spring back when pressed lightly in the center.
      3. Let the cupcakes cool in the muffin tins for about 10 minutes
4. Frosting
   1. Follow directions for the Jameson italian meringue buttercream recipe, included with the Car Bomb Cupcakes recipe.
   2. Substitute the lime zest and lime juice (optional) for the Jameson
5. Assembly
   1. Fill a pastry bag or plastic squeeze bottle with the curd
      1. I used the bismark tip
   2. Using an apple corer or knife, cut a nickel sized cylinder from the cupcake and fiil each cupcake with curd
   3. Fill a pastry bag with frosting and pipe it onto the cakes
   4. Fill a pastry bag or squeeze bottle with the remaining ¼ cup of blackberry puree
      1. Drizzle the puree onto the frosting haphazardly
   5. Place a few goji berries on top of each cupcake
      1. The goji’s look like scary bugs crawling through the purple goo!

 

No Apology Kol Nidre Salmon

This is a great quick meal on any night, but it is especially good on Kol Nidre eve, prior to your Yom Kippur fast. Plus, you won't have to do any repenting because this is pretty healthy meal. If you have committed any transgressions against your fellow man or woman, feel free to invite them- after a taste of this salmon, you are sure to be forgiven.

• mix some soy sauce (1 teaspoon) and mirin (2 table spoons)
• sprikle salmon (1 pound about 1 inch thick with skin) with salt and black pepper
• dice red pepper and 3 gloves of garlic
• place mixed greens on serving platter
• heat 1/4 cup of olive oil in a skillet over medium heat
• add some salt and red pepper flakes
• cook diced peppers over medium heat for about 10 minutes.
• add garlic
• move red pepper to side in pan and saute the salmon on skin side first (4 minutes) followed by other side (4 minutes)
• top mixed greens with cooked salmon then red peppers and drizzle with soy/mirin mixture
• eat guilt free

Peaches en Regalia Cupcakes

 

Peaches en Regalia is a modern jazz fusion standard, and one of the most well known songs by music legend Frank Zappa.  The song is included in the underground version of The Real Book, which is a series of books containing compilations of popular jazz tunes that provides an indispensable resource for aspiring and current jazz musicians.  Having a song published in The Real Book is the ultimate "street cred" for a jazz composer.  My introduction and love for the song and Frank Zappa came from none other than my favorite band, Phish.  This recipe is appropriately titled as a tribute to both groups of talented musicians.

The recipe begins with a classic buttermilk cake recipe by Rose Levy Beranbaum that is converted into a delicate cupcake recipe.  Nutmeg, cinnamon, cloves and ginger are added to spice it up.  A delicious peach preserve is injected into the center, though my original plans were to make a whiskey peach preserve from scratch (check back, as I may work on this idea).  Finally, the cupcakes are topped with a Jameson italian meringue buttercream to give the dessert pizazz.

Here's a great video of Phish covering Peaches en Regalia in 2009, with close-ups of Trey Anastasio rocking the solos.  Now you can really have your cake and listen to it too!

 

 

This recipe makes about 24 cupcakes, and can be cut in half.

BUTTERMILK SPICED CUPCAKE INGREDIENTS

8 large egg yolks (room temperature)
1/3 cup buttermilk (room temperature)
1 tbsp vanilla
1 tsp cinnamon
1.5 tsp pumpkin pie seasoning

4 cups sifted cake flour
2 cup sugar
2 tbs baking powder
1 tsp salt

1 cup buttermilk (room temperature)
16 tbs unsalted butter (room temperature/softened)
10 oz Peach preserves (refrigerated)

 

JAMESON ITALIAN MERINGUE BUTTERCREAM INGREDIENTS

Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) caster sugar

Syrup
8 ounces (1 cup) caster sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
6-8 tbsp Jameson Whiskey

 

DIRECTIONS

1. Cupcakes
   1. Preheat the oven to 300 degrees.
   2. Place 24 foil liners into muffin tins.
   3. In a medium bowl lightly combine
      1. the yolks
      2. 1/3 cup buttermilk (1/4 of the overall buttermilk)
      3. vanilla
      4. cinnamon
      5. pumpkin pie spice
   4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. 
   5. Add the butter and remaining buttermilk. 
      1. Mix on low speed until the dry ingredients are moistened. 
      2. Increase to medium speed (high if using hand mixer) and beat for 1.5 minutes to develop cake’s structure. 
      3. Scrape down sides. 
      4. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition. 
      5. Scrape down sides.
   6. Fill prepared muffin liners with batter, about 1/2 to 2/3 full
   7. Bake for 16 - 18 minutes or until a tester inserted near the center comes out clean
      1. Rotate pans once
      2. When baking is complete, the cupcake should spring back when pressed lightly in the center.
   8. Let the cupcakes cool in the muffin tins for about 10 minutes
2. Frosting
   1. Follow directions for the Jameson italian meringue buttercream recipe, included with the Car Bomb Cupcakes recipe.
3. Filling
   1. Place refrigerated preserves into a plastic squeeze bottle or use a pastry bag with the Wilton Bismark tip (Thanks mom!)
4. Assembly
   1. When cupcakes have cooled completely, use a knife or apple corer to remove a nickel sized cylinder from the middle of the cupcake
   2. Fill the cupcakes with peach preserves
      1. If peach chunks get stuck in the pastry tip, use a toothpick or a skewer to loosen them.  Otherwise, the bag might break and peaches will start shooting out towards you!
   3. Fill a pastry bag with frosting, and pipe it onto the cakes.
5. Storage
   1. The cupcakes need refrigeration because of the preserves, but can sit out for several hours
   2. If cupcakes are refrigerated, allow them to sit out for at least an hour prior to consumption

Mojito Cupcakes

This recipe is inspired by my boyfriend's roommate, Jeff.  He regularly drank Mojitos and Pinojitos this summer, because his garden bore an abundance of mint.  Jeff has quite the green thumb and is extremely generous with his vegetable bounty.  It just makes sense to dedicate this delicious, refreshing dessert to him.

The recipe is adapted from two recipes, and requires creating the butter rum sauce while the cupcakes are baking.  When soaking the cupcake, is it important to detach the liner from the cupcake to allow the rum sauce to seep into the bottom of the cakes.    It is helpful to use the Reynolds Stay-Brite foil liners, as the liner detaches easily and retains an elegant shape.  Paper liners are discouraged because they don't retain their shape when loosened, and regular foil tends to rip.  Unfortunately, I was down in Florida when these cupcakes were made, and Stay-Brite liners were no where to be found.  My mom found the lovely gold liners in the top picture at Sur La Table. (My mom also decorated the cupcakes above....don't they look great?!)

In the photo below, the Reynolds Stay-Brite liner is on the left, and the regular Reynolds foil on the right.  Notice that the Stay-Brite wrapper almost appears as though it wasn't completely detached from the cupcake!  The monkey patterned liner was love at first sight for this gal.

The Mojito cupcake consists of a rum soaked rum cake, a lime Italian Meringue Buttercream frosting and fresh mint leaves for garnish.  This recipe yields about 24 cupcakes.

 

RUM CUPCAKE INGREDIENTS

1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup dark rum
mint leaves

 

RUM SOAK INGREDIENTS

1 stick (1/4 pound) butter
1 cup sugar
1/4 cup water
1/2 cup Bacardi dark rum

 

LIME ITALIAN MERINGUE BUTTERCREAM INGREDIENTS

Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) castor sugar

Syrup
8 ounces (1 cup) castor sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
1/4 cup lime curd or 1/2 tsp lime oil
2 tsp lime zest

 

DIRECTIONS

1. Cupcakes
   1. Preheat oven to 300 degrees F. 
      1. Line cupcake tins with foil liners.
   2. Cream butter and sugar until fluffy. 
      1. Beat in eggs and mix completely. 
   3. Whisk together flour with baking powder, baking soda and salt. 
   4. Gradually beat flour into butter mixture, alternating with buttermilk and vanilla. 
      1. Stir in dark rum and Triple Sec.
   5. Spoon batter into prepared cupcake tins and bake in 300 degree oven for 20-25 minutes. 
      1. Cakes are done when it lightly springs back after you touch it with your finger. 
2. Rum Sauce
   1. Melt butter in sauce pan, add water and sugar. 
   2. Stir together.
   3. Boil 5 minutes or until sugar is completely dissolved. 
   4. Remove from heat and stir in rum.
   5. While cupcakes are still warm, use a regular teaspoon to drizzle rum sauce all over each cupcake.
      1. Loosen the liner to allow sauce to soak into the bottom.
      2. Use between 1-2 teaspoons per cake.
3. Frosting
   1. Follow directions for Italian Meringue Buttercream frosting recipe included with the Car Bomb Cupcakes, except don't add the Jameson.
   2. Whip lime curd or lime oil and zest into the frosting
   3. Add additional zest if frosting isn't "limey" enough
   4. If lime curd is used, cupcakes must be refrigerated.  Please allow cupcakes to sit out for an hour prior to consumption
4. Assembly
   1. Frost cupcakes
   2. Add mint leaves for garnish

LINKAGE

1. http://www.recipesfrommymom.com/2011/01/mini-rum-cakes.html
2. http://therecipereader.com/rum-cupcakes.htm