Cranberry White Chocolate Ganache

 

I N G R E D I E N T S

• 1 lb high quality white chocolate, chopped
• 1 1/2 cup cream
• 1 8oz bag freeze dried cranberries, pulverized into a powder
• 1 5oz bag dried cranberries, minced

 

D I R E C T I O N S 

1. Heat the cream to a boil in a heavy sauce pan.  Mix in cranberry powder as it starts to warm.
2. Turn off heat and add chocolate, stirring with a spatula until melted.  Stir in dried cranberries.
3. Store refrigerated in an airtight container.

Campfire-Toasted Marshmallow Frosting

 

 

I N G R E D I E N T S 

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• pinch sea salt
• 1 teaspoon vanilla extract

 

D I R E C T I O N S

1. Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
2. Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine.
1. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.
2. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
3. Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
4. Pipe the frosting on the cupcakes or whatever, and let them chill for at least 30 minutes to set the frosting a bit.  FInally, use a kitchen torch to lightly brûlée the edges.

 

L I N K A G E

• http://40aprons.com/hot-chocolate-cupcakes-with-toasted-marshmallow-frosting/

Crosseyed and Painless Cupcakes

In the first of a two part tribute to the Talking Heads, I present an apple walnut cake, cored with apple cider fleur de sel caramel and topped with a Maker's Mark buttercream, candied walnuts and smoked fleur de sel.

 

C A K E  I N G R E D I E N T S

• 2 1/3 cups White Whole Wheat Flour
• 1/2 cups granulated sugar
• 1/2 cup dark brown sugar
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
• 2 large eggs
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
• 1 cup diced toasted walnuts or pecans

 

C A N D I E D  W A L N U T S  I N G R E D I E N T S

• 1 cup toasted walnut halves/pieces 
• 1/4 cup white granulated sugar
• 1 pinch sea salt
• 1 Tbsp butter

 

D I R E C T I O N S

1. Frosting

   1. Follow directions for the Jameson Italian Meringue buttercream, substituting the following:

      1. Brown sugar for Castor/Superfine sugar
      2. 2 tbsp Maker's Mark instead of Jameson
2. Salted Caramel Filling
   1. Follow directions for the Fleur de Sel Caramels, however make the following changes:
      1. Use 1 cup apple cider or apple juice, and reduce on low heat to 1/4 cup.  Cool.
      2. During the second heating phase (after cream and sugar mixtures are mixed), take the mixture to 238-244 degrees instead of 256.  This will allow the mixture to be less stiff and more liquidy
3. Cupcakes
1. Preheat oven to 325
2. Line tins with cupcake liners for 16 cupcakes.
3. In one bowl, beat sugars and eggs until combined, then add eggs one at a time.
4. In another bowl, whisk (or sift) flour, spices, salt, baking soda.
5. Add flour to butter sugar mixture in two parts, mixing until well combined.
6. Fold in apples and walnuts, letting the apples release thier juices.
7. Fill the prepared tins with batter about 3/4 full.
8. Bake for 20 minutes or until a cake tester or toothpick inserted into the center cupcake comes out clean, or with just a few wet crumbs clinging to it.
9. Store in airtight storage, preferably refrigerated, until ready for use.
4. Candied Walnuts
1. Heat medium non-stick skillet on medium heat.  Prepare a piece of parchment paper that is 16 inches wide.
2. Add sugar, butter and walnuts, mixing frequntlyt.  As the sugar starts to melt, stir constantly until all sugar is melted and walnuts coated.
3. Immediatly transfer the nuts to the parchment paper, and break up any clusters into individual nuts.  Cool and transfer to airtight storage until ready for use.

 

 

LINKAGE

1. http://www.kingarthurflour.com/recipes/old-fashioned-apple-cake-with-brown-sugar-frosting-recipe
2. http://natashaskitchen.com/2014/01/11/5-minute-candied-walnuts/