Posts tagged ‘sweet’

May 30, 2012

Mes beautés de citron!

It is of the most opportune occasion for a group game of croquet!

If I had it my way, I would be upstate enjoying a few rounds with my dear friends and picnicking in the lawn. The weather is spectacular for an early afternoon sit down with a sweating pitcher of luminous lemonade and a mosaic of effervescent edibles.

It is often hard to make an ethereal, bright, and appropriate cake for the summer months, unless of course you have decided after all these years to treat yourself to that exact confection.

That is correct!  I finally got the coveted pan and have begun my endeavor into the magical world of the Madeleine! A somewhat soft and supple, citrusy cake that I have always admired.

That scallop shape is just dazzling!

Madeleine

So, it has been madness here trying to concoct the right recipe and interesting ingredients to enhance the gentle cake. I tried out some exciting extracts like earl grey, almond, lavender, and rosewater, always pairing them with either lemon or orange for that needed bite. Be creative, do what you think sounds delicious.

And always remember to pair with a light libation. Whether it be fresh iced tea, cold brewed coffee, or in my case raspberry lemonade with just a few splashes of gin.

In all seriousness, I made the decision to get the ingenious Madeleine pan, so that I can make Madeleines all day for my best friend, Frannie. Love you girl!

I’d say Frannie and I are like Gin and the Summertime; best friends for life.

Lemon Madeleine

3/4 Cup AP Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

1/2 Cup Sugar

1 Large Lemon, zested

2 Jumbo Eggs

2 tsp. Almond Extract

6 Tbsp. butter, melted and cooled

Method

Put butter in small saucepan and melt under low heat. Set aside.

In a small bowl, sift together the flour, baking powder, and salt. Set aside.

In a medium bowl, using your fingers, mash together the zest and sugar. It is very reminiscent of the beach! After the zest and sugar have come together beat in the eggs one at a time. Whisk together for about 3 minutes. Add the almond extract (or whatever you decide to try out).

Using a spatula, fold in the dry ingredients. Once they are incorporated fold in the butter.

IMPORTANT!

These little guys like to chill out, so you need to put them in the fridge for at least an hour, three if you can stand it, and overnight if you drink too much gin and accidentally fall asleep (ideal).

After the great rest:

Pre-heat oven to 400 degrees. Butter your glorious Madeleine pan, fill 3/4 with batter and bake for 10-12 minutes until golden.

Makes 12

Yeah!

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September 13, 2011

Bottoms Up To The Peach!

It has been yet another stunning stone fruit season and like every year, the September winds come along and blow it all away. In order to pay homage to these ornate orange orbs, I decided to make a Peach Dream Upside down cake. At first I was going to show my appreciation in a pie, but thought they deserved something with a bit more panache, they really were remarkably luscious.

I mean look how proud all those succulent slices shine on top! Marvelous.

Peach Upside Down Cake

Seeing that this was going to be such a fanciful feast, I decided to pair this cake with a rather stylish Stella Artois. An appropriate choice for a special occasion: The Peachy Keen Queen’s Last Hurrah!

This cake was moist, full of flavor, and perfectly peachy.

Peach Slice

Peachy Keen Dream Upside Down Cake

For the Cake:

1 Stick Softened Butter

3/4 Cup Sugar

2 Jumbo Eggs

1 Tsp. Almond Extract (you could use vanilla if you don’t have the almond)

1 1/2 Cup Flour

1 1/2 Tsp. Baking Soda

1/4 Tsp. Salt

2 Tbsp. Milk

Zest of half a medium sized orange

Dash of Cinnamon

Pinch of Nutmeg

For the Peach topping:

3 Ripe Peaches (pealed and sliced)

4 Tbsp. Butter

3 Tsp. Dark Brown Sugar

Pre-heat oven to 350 degrees. Prepare and set aside an 8″ cake pan with butter and flour (or cooking spray).

First, the batter for the cake will be made. In a medium sized bowl beat the butter and sugar together until light and fluffy. Slowly add the eggs one at a time, then beat in the almond extract. In a separate bowl combine the flour, baking soda, salt, zest, and spices. With your mixer on low, add half the dry mix, add the milk and then finish with the last bit of dry mix. Set aside.

Next, prepare the peach topping. In a small saucepan melt together the butter and brown sugar on low heat. Pour mixture into prepared pan. Add the Peaches, fanning them around the pan (just imagine how you want it to look on top of your cake). Then add the cake batter.

Bake for 50 minutes or until golden. Let cool for about 15 minutes. Then the best, exciting part! Take a plate and place it over the pan, flip, and reveal!

Enjoy!

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August 22, 2011

Two Sweethearts and the Summerwind

Frank Sinatra Summer Wind

Blueberry Twins

Oh My! Blueberry pie!

The particular way that blueberry pie reminds me of county fair eating contests and faces left covered in indigo moustaches make it most wondrous and whimsical.

What better to go with a pair of Summer Dreamboats than a friendly choice citrus cerveza.

Orange and Blue, yes they are opposites on the color wheel but to those satiable taste buds they are a delicious duo.

I even added some of that orange garnish right into the blueberry for yet another bridge for your happy palate.

All Together Now

When testing out this berry bursting babe, try letting your guests have a few Blue Moons and then serve without any utensils. Seriously, there is nothing more satisfying than seeing your friends covered in a little sapphire syrup.

The only things to remember when making a blueberry pie are; the more berries the merrier, a squeeze of lemon juice, a dash of the zest,  a pinch of cornstarch, and listening to Frank Sinatra during the process makes all the difference in the world.

P.S. I used the Whole Wheat Crust Recipe located below for these guys as well.

Enjoy!

July 28, 2011

No Drinking Beach Bod Cherry Pie

Oh sweet summer salvation, bring me ye ripened fruits to encase in flaky pastry dough!

The time is here for the season’s heavenly harvest to swim together in a shell of crisping crust, carmelizing sugar, and warm, tangy broth. Start pitting those blushing stone sweethearts and clear an open window to rest your steaming beauty upon. Make sure to pick one you can keep a real close eye on, no pie snatchers for this gorgeous pastry!

There are two things that make cherry pie so endearing and admirable. First, the classic lattice top! Oh, what a glorious and easy design to add sophistication and a touch of moxie to your humbled fruit dessert. Also, I really really love the way it makes my hands turn bright red from taking out all of those finicky pits stuck in there.

Cherry Baby you sure are a glamorous one.

Cherry Baby

So, the only alcohol in this edition of Tipsy Kitchen is the Teaspoon of Vanilla Extract that I added to the cherries. Someone’s been taking summer a little too easy if you know what I mean…

This particular pie is especially good for beach bod season as I tried out Whole Wheat Pie Crust for the first time! It added a nutty, deeper flavor and you can feel good about eating this good-looker in place of your 3 meals of the day!

Whole Wheat Crust

1 Cup AP Flour

1 1/2 Cups Whole Wheat Flour

1 1/2 sticks butter (make sure its super chilled)

1 Tsp. Salt

1 Tbsp. Sugar

6-7 Tbsp. Freezing cold water

Preheat oven to 375

Whisk together the dry ingredients in a large bowl. Using a cheese grater (I can’t get over this method) grate the butter into the dry mix and toss until the butter is lightly covered in the flour mixture. Then add the water 1 Tbsp. at a time until the dough comes together, just enough to stay together without crumbling. Wrap in plastic and chill for at least an hour, it’ll go by quick if you take this time to pit all of your delectable cherries. Split the dough in half and roll out onto floured surface. Add to your baking dish, add the cherry filling (below). Roll out the other half of dough into a rectangle. Take a pizza cutter or sharp knife and cut about 8-9 ribbons of dough to make the lattice top. Add 4 vertical strips to the pie. Add the other 5 ribbons horizontally. Bake for about 40 minutes. Let cool!

Cherry Filling

Largest bag of cherries at the stand or in the store (pitted)

Zest and juice of half a lemon

1/4 Cup Sugar

1/3 Cup Corn Starch

1 Tsp. Vanilla Extract

Combine everything and pile into prepared pie shell.

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June 2, 2011

Elegant Inebriation

June!

June is here which reminds me of home and the gardens my parents keep all over our yard. I am dreaming of vibrant green lawns covered in little bluets, vines overflowing with radiant rosebuds, and the steady hum in and around the bee balm and butterfly bushes.

After getting some berries from the market this morning, I remembered how wonderful breakfast was to make and eat in that lawn. I envisioned making delicious food with my friends, laying out some blankets, and arranging a few bottles of bright orange Brass Monkeys.

To ease the pain I felt from being stuck in Brooklyn, I made it anyway.

Brass Monkey Morning

The first recipe you need is for the Brass Monkey so you can get it started while you prepare the other things.

Brass Monkey

1 Forty Ounce Malt Liquor of your choice (bottled)

1 Quart of orange juice

Drink forty down to the top of the label. Slowly pour orange juice into bottle until it is filled up again. Be careful! It may bubble up a bit. Then continue drinking normally. As you can see I was not ready to get wasted too early, so I went with a smaller portion.

DON’T DRINK TOO FAST OR YOU WILL MESS THIS UP:

SHORTCAKE

The recipe I use for sweet biscuits is nice and simple, but they always come out just right.

Sweet Biscuits

2 Cups AP Flour

3 Tbsp. Sugar

3 tsp. Baking Powder

1/4 tsp. Salt

6 Tbsp. cold butter

1 Jumbo Egg

1/2 cup heavy cream

Zest of half an orange (I usually use lemon, but the orange went so well with the Brass Monkey)

Demura sugar for sprinkling

Pre-heat oven to 425 degrees.

Mix the flour, sugar, salt, zest, and baking powder in a medium-sized bowl. Use a box cheese grater, my favorite trick, and grate the cold butter into the dry ingredients and toss around until the butter is coated in the flour mixture. In a separate bowl whisk together the egg and milk, then add to the dry mix. Form a workable dough, feel free to add more flour if too sticky! Turn out onto a floured surface, roll out so the dough is about an inch and a half thick. Cut into any shape you like, I made 6 triangles. Sprinkle with Demura sugar and bake for 10 minutes until golden.

Berries

Combine any type that look good to you that day, mix in medium size bowl and add 2 or 3 spoonfuls of sugar to release some of the liquids. Set aside until ready to assemble.

Whipped Cream

1 Pint heavy cream

3 Tbsp. Sugar

1 Tbsp. Vanilla extract

Using a hand mixer, mix the ingredients on high until stiff peaks form.

Now layer as you wish! Depending on how much Brass Monkey was consumed, you may begin thinking of yourself as a wonderfully creative architect. Just remember to eat it afterwards.

Enjoy!

May 10, 2011

Coincidental Columns: Cups and Caps

The best part about making homemade peanut butter cups?

Where to start! Well,  they are about 3 times bigger, you can use Ghiradelli dark and milk chocolate, there’s no limit to the  amount of peanut butter filling and they are all yours!

I loved the way the tin liners made the scrumptious cups look just like the real thing.

I also loved the way it made them look like bottle caps.

PB cups

And they both have super secret surprises on the inside!

Cups and Caps

The riddles on those darn Ballantine Caps are always so tricky, unlike the recipe:

PB Cups

1 cup Peanut Butter

1/2 cup confectioner’s sugar

1 Tbsp. vanilla extract

1 bag chocolate chips, whichever you fancy; semi-sweet, dark, milk, all work fine

First, mix together the PB, sugar, and vanilla in a small bowl. Set it in the refrigerator until needed.

Next, prepare your muffin tin with liners. This would work great if you had a mini muffin tin as well. Then it’s time to temper your chocolate. You can do this in the microwave in 15 second intervals, stirring after each burst. We don’t have a microwave so I just made a make-shift double boiler and melted my chocolate that way. Once the chocolate is nice and workable use a brush or spoon to cover the bottoms and sides of the paper liners. Stick in the fridge for about a half hour, or until the chocolate has hardened.

Next, fill the hardened shells with as much delicious PB filling as you like. Then, get your chocolate warmed again and cover the tops of your cups with the melted chocolate. Throw them into the fridge one last time for another half hour or until you just can’t wait anymore.

Peel off the paper, admire your handiwork, and eat up.

May 5, 2011

Jose and Me

Cinco De Mayo! Typically, I spend this day drinking a few Tecate Cervezas and enjoying a big bowl of guacamole. So, this year to spice things up, I took some help from some clever family members and… Voila!

Margarita cupcakes and Tequila Butter Cream frosting were born!

Cupcakes

White cakes always give me a little bit of a scare, but after making sure the Tequila was of the top most quality, I had full confidence in my abilities. I made a few changes to the recipe I found, and decided to use a traditional butter cream frosting and just add some lime zest and a splash or two of the tequila.

AND WOW! Not only was the cake moist, tangy, and fluffy, but the butter cream added a bitter element that balanced the whole cupcake out. A beautiful symphony of flavors.

Plus, this happened:

Tequila and Salt

Margarita Cupcakes
Adapted from Confections of a Foodie Bride
3 cups flour
1 tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
2 cups granulated sugar
4 jumbo eggs (they really make baking better)
3 limes
1/2 tsp vanilla
1 cup buttermilk
Tequila for brushing

Preheat oven to 325 degrees.
In a medium sized bowl combine flour, baking powder, and salt.
In another the bowl, use an electric mixer and cream together butter and sugar on medium-high speed until light and fluffy
Add eggs one at a time, beating thoroughly after each addition.Mix vanilla in lime zest and juice
With the mixer on low, add the flour mixture in 3 batches, alternating with the buttermilk — starting and ending with flour.
Mix until just incorporated.Fill each muffin cup about 3/4 full and bake for 25 minutes, or until cake tester comes out clean
When cupcakes are finished baking, brush the tequila onto the top of each cupcake.Allow cupcakes to cool completely before frosting. ( really, just preoccupy yourself for 20 minutes, it makes a difference!)

Tipsy  Butter Cream

2 sticks unsalted butter, softened
4 or 5 cups confectioners sugar
2-3 Tbsp. milk
Zest from 1 lime
1-2 Tbsp. tequila
Beat butter for a few minutes with a mixer on medium speed.
Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated.
Increase mixer speed to medium and add 2 tablespoons of milk and beat.Add the zest and the tequila
At this point my frosting was a little runny so I wet ahead and added more confectioners sugar in 1/2 cup increments until it reached the stiffness I was looking for. Then, it was a little too stiff, so I just juiced the lime I used for the zest…perfection!!!!
More cupcakes
Honestly, I still need guacamole and maybe a taco or two on Cinco de Mayo, but  this was the perfect dessert.

Enjoy

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