Irish Soda Bread with Jameson soaked raisins

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.

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

 

Blueberry Parisan Macarons with Meyer Lemon Curd

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.

Attention Caterers!

 

 

 

 

 

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

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Meyer Lemon Curd

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

Cannoli Cupcakes

 

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.

 

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

Magnolia Bakery Red Velvet Cupcakes sans the Red

This recipe was modified to remove the iconic red food coloring.  Many people do not know that food coloring is a known carcinogen.  Obviously, the adverse effects only arise after excessive consumption, but most processed foods have food coloring these days.  Originally, Red Velvet cakes did not contain food coloring, but rather utilized a lighter, alkaline cocoa that appears reddish-brown in certain light.  Around the 1950's, the food industry began selling a darker, acidic cocoa, which spawned the classic Devil's Food cake recipes.  

This recipe attempts to capture the classic, non-artificial taste and texture of the original Red Velvet cakes.  Most recipes use about 3 bottles of food coloring, which is a lot.  This recipe makes about 24 cupcakes 

Ingredients

• 3 1/4 cups cake flour (not self-rising)
• 3 sticks unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons unsweetened Dutch-Processed or Alkalized Unsweetened Cocoa Powder (Valhrona is my preference)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Directions

1. Preheat oven to 350°F. 
2. Line two muffin tins (12 muffins each) with paper liners
3. To make the cake
   1. In a small bowl, sift the cake flour and set aside. 
   2. In a large bowl, on the medium speed of an electric mixer: 
      1. cream the butter and sugar until very light and fluffy, about 5 minutes. 
      2. Add the eggs, one at a time, beating well after each addition. 
      3. In a small bowl, whisk together cocoa, and vanilla. Add to the batter and beat well.
   3. In a measuring cup, stir the salt into the buttermilk. 
      1. Add to the batter in three parts alternating with the flour. 
      2. With each addition, beat until the ingredients are incorporated, but do not overbeat. 
   4. In a small bowl, stir together the cider vinegar and baking soda. 
      1. Add to the batter and mix well. 
   5. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. 
4. Fill each cupcake about 2/3 full with an ice cream scoop
5. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes
   1. Switch the positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
6. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

 

Linkage

http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz1P4j8REvL

Watermelon, Cherry and Peach Salsa

Nothing says "Summer" better than Watermelon, Cherry and Peach salsa.  The fruit provides a lot of natural sweetness, and this recipe does not require sugar.  Add jalapeno to taste.  Serve chilled with chips, and enjoy!

This recipe makes about 3 cups of salsa.  Give or take.

INGREDIENTS

• 1/2 pound of fresh cherries
• ~2 pounds of fresh watermelon
• 1 large peach
• 1/4 cup fresh cilantro, minced
• 1/2 of a red onion, minced
• 1 garlic petal, minced
• 1 shallot, minced
• 1 jalapeno, minced
• 3 shallots
• 3 petals of garlic
• olive oil
• himalayan salt
• pepper
• 2 limes

DIRECTIONS

1. Roast the shallots and garlic:
   
   1. Chop shallots into quarters, and roast in olive oil until brown and caramelized.
   2. Remove garlic skin and roast in olive oil on 350 for about 10 minutes.
   3. When cooled, puree in food processor.
2. Chop the fruit:
   1. Chop the watermelon into little cubes, almost like it is a tomato.
   2. Remove the seeds from the cherries and process in food processor.  Repeat with the peach.
3. Mix together:
   1. Mix all vegetables and fruit together.
   2. Add salt and pepper to taste, along with jalapeno.
   3. Add juice from 1 1/2 limes.  Taste, and add the remaining lime juice if needed.
4. Tips:
   1. Add more fruit or sugar if the salsa becomes to hot.
   2. Add more onion if the salsa is too sweet.

Hasta Lavista Toey cupcakes with Champagne and Limoncello

"Why does it take a minute to say hello and forever to say goodbye?"  Yet another one of life's mysteries.  While saying goodbye is never easy, the process is always best when accompanied by a delicious cupcake.  At least in my humble opinion.  

The Hasta Lavista Toey cupcake was created to sweeten the celebration of my friend Todor and his wife Heather's exciting move to San Francisco.  The recipe begins with a velvety champagne cupcake that is filled with either Cherry Curd or Raspberry Pastry Cream, topped with a Limoncello italian meringue buttercream frosting, and finished with smoked fleur de sel.  The champagne bubbles adds height and a sense of lightness to the cupcake, much like how both Todor and Heather are tall, light and agile athletes.

Homemade Limoncello is preferred, but can only be procured from a friend, as it is illegal to sell in NY/NJ.  Most recipes require 80 days for the alcohol to sit prior to consumption, eliminating my ability to make it.  I read that many commercial brands had off tastes and were unpleasant, and was unable to find the most recommended brands in a store.  I settled for Sogno di Sorrento Lemoncello, and it was delicious.  

It's always hard to say good bye, but hey, why not sweeten it with a dope cupcake in hand?  :)

 

 CUPCAKE INGREDIENTS

• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cups cake flour, sifted
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp himalayan pink salt
• 1/2 cup sour cream
• 1/2 plus 1/4 cup champagne (3/4 cup total)
• Pinch of smoked or regular fleur de sel

DIRECTIONS

1. Filling

   1. Make either the Raspberry Pastry Cream or Cherry Curd recipes

2. Frosting

   1. Follow directions for Jameson Italian Meringue Butter cream
      1. Substitute about 1/3 cup Limoncello for the Jameson.  Keep adding until it can't take any more Limoncello for optimal flavor.

3. Cupcakes

   1. Preheat oven to 350 degrees and line 16 muffin cups with foil liners
   2. In the bowl of a stand mixer fitted with the paddle attachment:
      1. Cream together butter and sugar until light and fluffy
      2. Add eggs one at a time beating well after each addition. 
      3. Add vanilla and mix. 
   3. In another bowl:
      1. Whisk together flour, baking soda, baking powder and salt, set aside.  
   4. In a medium sized bowl:
      1. Whisk together 1/2 cup champagne and 1/2 cup sour cream
         1. Mixture will fizz and bubble a little
   5. In the bowl of the stand mixer:
      1. Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.
      2. Do not overmix.
   6. Fill cupcake papers with 1/4 cup level measures of batter.  
   7. Bake for 17-22 minutes, and remove from oven when a toothpick inserted in the middle comes out clean.
   8. Remove cupcakes from the pan
      1. Poke holes in the top of the cupcakes
      2. Use a pastry brush to brush the remaining 1/4 cup champagne on top of the cupcakes
         1. Feel free to use more than 1/4 cup!
      3. Allow cupcakes to cool and dry completely before adding filling.
         
          

4. Assembly

   1. Using an apple corer or butter knife, cut a nickel sized cylinder in the cupcake and discard  
   2. Generously fill the cylinder with the Cherry curd or Raspberry Pastry Cream.  This is not a cupcake to skim on!!
   3. Pipe the luscious limoncello frosting on top.
   4. Sprinkle smoked fleur de sel on top.
   5. Store cupcakes in the refrigerator after assembly if not consumed right away
      1. Refrigerated cupcakes need to sit out for about 2 hours prior to consumption, or the icing will be as hard as a rock.  :)

 

Recipe Notes: The cupcake recipe makes about 16 cupcakes.  The frosting recipe yields enough frosting for 16 - 24 cupcakes.  The curd and pastry cream recipes both yield enough filling for about 48 cupcakes. 

Raspberry Pastry Cream

Here is a recipe for a delicious pastry cream that will compliment almost any dessert with absolute deliciousness.  This recipe makes about 3 cups of pastry cream.

INGREDIENTS

• 2 cups half and half
• 6 egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 2 6 oz boxes of fresh raspberries or 10 oz frozen bag

DIRECTIONS

1. Process raspberries into a puree
   1. Puree in the blender
   2. Strain the puree to remove the seeds
   3. The recipe needs 1 cup of puree
2. In a small saucepan:
   1. Warm the half and half over low heat until it is just hot enough to steam. 
3. In another bowl:
   1. Whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
   2. Once the half and half is steaming, add half of it, whisking constantly, to the egg mixture.
4. Add the milk and eggs back into the hot milk 
1. Continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. 
5. Remove from the heat, stir in the raspberry puree. 
6. Chill the cream prior to using, preferably overnight
   1. Place parchment or wax paper over the top to prevent a "pudding skin" from forming.

 

 

Cherry Curd

Cherry curd is a rich, delicious treat that is often used inside of pies and tarts.  Curd can compliment anything from crepes to cupcakes to toast to macarons.  It can be stored in the fridge for a week or two, longer if vacumn sealed. 

 

INGREDIENTS

• 6 tbsp unsalted butter, room temperature
• 3/4 lb fresh cherries or 10 oz frozen bag
• 4 large egg yolks, lightly beaten
• 3/4 cup sugar
• pinch of himalayan salt

DIRECTIONS

1. Process cherries into a puree
   1. Chop and remove seed
   2. Puree in blender
   3. Using a strainer, remove all chunks of skin*
   4. The amount of puree needed is 1 cup
2. Using your electric mixer beat together the butter and sugar. 
   1. Slowly pour in the egg yolks, and mix until everything is combined.
   2. Add in the fresh cherry puree, and salt. 
   3. Mix together then pour into a small saucepan.
3. Place saucepan on the stove on a low temperature
   1. Allow butter to melt.
   2. Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring. 
   3. Cook for 10-15 minutes, or until the temperature has reached 170º F.
   4. Reduce heat to low, and allow to cook for an additional 5 minutes
   5. Remove from heat and continue to stir for about 5 minutes while the curd cools. 
4. Once the curd has cooled, fill your desired containers and cool.
   1. Place parchment or wax paper on top of the curd to prevent a "pudding skin" from forming

*The leftover cherry skin can be used to make salsa! Recipe is on the way...