Lemon Meringue Cupcakes
These sweet and tangy treats are sure to interest young and old alike at your next special gathering. Lemon chiffon cupcakes hide a surprise lemon curd filling and are topped with fluffy toasted meringue.
Directions
Prepare the Lemon Chiffon Cupcakes.
Preheat the oven to 375°F. Prepare pans with cupcake liners. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer and reserve. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form. Gently blend one-third of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites. Divide the batter evenly among the prepared pans. Bake at 375°F until the top of the cupcakes spring back to the touch, about 20 minutes. Let the cupcakes cool in the pans for a few minutes before turning out onto a wire rack to finish cooling before decorating.
Prepare Lemon Curd.
Combine half of the butter, half of the sugar, the lemon juice, and zest and bring to a boil over medium heat, stirring gently to dissolve the sugar. Meanwhile, blend the egg yolks with the remaining sugar. Temper the mixture by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whip. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly, until the whisk leaves a trail in the curd. Remove from the heat. Stir in the remaining butter. Strain the curd into a shallow container or bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice bath. Store the curd, covered, in the refrigerator for up to 3 days.
Prepare Swiss Meringue Buttercream.
Put the egg whites and sugar in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment and stir together until the sugar is blended into the egg whites. Place the bowl over a saucepan of simmering water and stir frequently until the sugar dissolves and the mixture reaches 140°F. Transfer the bowl to the mixer and beat on high speed until the meringue is thick and glossy and has a stiff peak.
Finish the cupcakes.
Fill a piping bag fitted with a large plain tip two-thirds full with lemon curd. Insert the tip as far as it will go inside the center of the cupcake and apply gentle pressure. Try not to squeeze too hard or lemon curd will squirt out the top of the cupcake. Stop filling once you see any lemon curd around the base of the tip. Repeat with the remaining cupcakes. Clean the piping bag and tip and fill it two-thirds full with Swiss meringue. Pipe a large pearl of meringue on top of each cupcake. Use the back of a spoon to lift up areas of the meringue, creating spikes. Lightly toast the meringue with a kitchen torch or under the broiler until the tips of the meringue are golden brown.
Ingredients
Makes 24 cupcakes
Lemon Chiffon Cupcakes
3 cups cake flour
2 teaspoons baking powder
1 cup sugar, divided
4 large egg yolks
1 cup vegetable oil
1 cup water
1/2 teaspoon vanilla extract
Zest of 1 lemon
4 large egg whites
Lemon Curd
1 cup butter, cubed
1 cup sugar
1 cup lemon juice
Zest of 3 lemons
10 large egg yolks
Swiss Meringue Buttercream
4 large egg whites
1 cup sugar
This recipe is from The Culinary Institute of America's Cake Art cookbook, which is available for purchase at bookstores nationwide.
Thursday, May 28, 2009
Wednesday, May 27, 2009
yogurt parfait
This recipe is so simple and works great as a healthy breakfast,
lunch or a quick snack. I use blueberries and strawberries because they are Braydens favorites - but you can throw anything in there!
4 cups vanilla-flavored low-fat yogurt
1 container strawberries - sliced
1/3 cup blueberries,
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.
Makes 4 servings.
lunch or a quick snack. I use blueberries and strawberries because they are Braydens favorites - but you can throw anything in there!
4 cups vanilla-flavored low-fat yogurt
1 container strawberries - sliced
1/3 cup blueberries,
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.
Makes 4 servings.
Monday, May 18, 2009
Lemon - Thyme pound cake
Lemon-Thyme Pound Cake
1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon zest
2 - 3 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup milk
2-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar (or skip it!)
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves
Preheat oven to 325°. Grease and flour a Bundt pan.
In a large bowl, beat the sugar and butter together until smooth. Set aside.
Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.
Stir the lemon rind, lemon juice, vanilla , and milk into the
egg/sugar/butter mixture.
Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.
Add the cream of tartar to the egg whites and whip until foamy. Add the sugar
and beat until stiff peaks are formed.
Gently fold the egg whites and thyme leaves into the batter.
Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.
Invert the cake on a rack and cool in the pan.
Makes 16 servings
1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon zest
2 - 3 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup milk
2-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar (or skip it!)
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves
Preheat oven to 325°. Grease and flour a Bundt pan.
In a large bowl, beat the sugar and butter together until smooth. Set aside.
Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.
Stir the lemon rind, lemon juice, vanilla , and milk into the
egg/sugar/butter mixture.
Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.
Add the cream of tartar to the egg whites and whip until foamy. Add the sugar
and beat until stiff peaks are formed.
Gently fold the egg whites and thyme leaves into the batter.
Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.
Invert the cake on a rack and cool in the pan.
Makes 16 servings
Thursday, May 14, 2009
Thai Peanut Noodles
Thai Peanut Noodles
You can vary the level of spiciness to your liking I dumb it down for Brayyden - and spice it up for just me -
Spicy Thai Peanut Noodles
2 T oil sesame oil
8 oz soba noodles (you could also use udon or rice noodles if you have a preference)
8 scallions, sliced
3 garlic cloves, minced
1 T minced fresh ginger root
12 oz of.....you can use whatever you like: chicken, tofu, beef, pork
2 cups veggies, julienned (I used cabbage, peppers and carrots 1 cup broth (homemade if you have it)
2 T smooth or creamy peanut butter
1 t Sriracha (or other hot sauce)
2 T fish sauce
2 T soy
juice of 2 limes
chopped fresh herbs: mint, basil and cilantro
Follow the directions on the noodles package to cook the noodles.
heat up the oil
In a skillet, add the scallions, garlic and ginger root. Saute for 1-2 minutes, till fragrant. Add the meat and saute till almost cooked through.
Meanwhile, combine the broth, peanut butter, Sriracha, fish sauce, soy, and lime juice. Add this to the skillet and continue cooking till the sauce is heated. Next, add the veggies. Cook until the veggies are tender and crisp, but not soggy.
Drain the noodles and add them to the skillet. Heat the entire dish then serve with fresh herbs on top.
You can vary the level of spiciness to your liking I dumb it down for Brayyden - and spice it up for just me -
Spicy Thai Peanut Noodles
2 T oil sesame oil
8 oz soba noodles (you could also use udon or rice noodles if you have a preference)
8 scallions, sliced
3 garlic cloves, minced
1 T minced fresh ginger root
12 oz of.....you can use whatever you like: chicken, tofu, beef, pork
2 cups veggies, julienned (I used cabbage, peppers and carrots 1 cup broth (homemade if you have it)
2 T smooth or creamy peanut butter
1 t Sriracha (or other hot sauce)
2 T fish sauce
2 T soy
juice of 2 limes
chopped fresh herbs: mint, basil and cilantro
Follow the directions on the noodles package to cook the noodles.
heat up the oil
In a skillet, add the scallions, garlic and ginger root. Saute for 1-2 minutes, till fragrant. Add the meat and saute till almost cooked through.
Meanwhile, combine the broth, peanut butter, Sriracha, fish sauce, soy, and lime juice. Add this to the skillet and continue cooking till the sauce is heated. Next, add the veggies. Cook until the veggies are tender and crisp, but not soggy.
Drain the noodles and add them to the skillet. Heat the entire dish then serve with fresh herbs on top.
Tuesday, May 12, 2009
asparagus *yay springtime* Panzanella salad
Spring Panzanella
Ingredients
2 pound medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained - or chopped green beans
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula
Wedge feta or ricotta salata
Directions
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
In a large bowl, combine the croutons, asparagus tips, peas ( or green beans), and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
Panzanella Croutons:
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
Yield: 4 to 4 1/2 cups
Ingredients
2 pound medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained - or chopped green beans
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula
Wedge feta or ricotta salata
Directions
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
In a large bowl, combine the croutons, asparagus tips, peas ( or green beans), and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
Panzanella Croutons:
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
Yield: 4 to 4 1/2 cups
Tomato Asiago tart
Tomato asiago tart
Crust:
1 2/3 cups all-purpose flour
4 ounces (1/2 cup) butter
1 egg yolk
Pinch of salt
1/4 cup ice water, approximately
3/4 to 1 cup dried beans, for baking weights
Filling
2 large tomatoes, preferably heirloom
1 1/2 cups heavy cream
3 eggs
4 garlic cloves, roasted and pureed**
1 1/2 cups (about 6 ounces) grated Asiago cheese
20 basil leaves, for garnish
*Instead of making the dough, you can use a 9- or 10-inch prepared, unbaked pie crust.
**To roast and purée the garlic: Choose plump cloves. Scatter, unpeeled, in a baking pan. Salt and drizzle with the olive oil. Bake at 375ºF for 25 minutes. Peel the cloves and mash, adding a little olive oil if too dry.
Cooking Directions:
For the dough, mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs. Add the water, a tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.
Preheat the oven to 350ºF.
Roll the dough in a circle 1/8 inch thick. (If you are using a 9-inch purchased crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent dough from rising. (Or, generously prick the crust, bottom, and sides, with a fork.)
Bake about 10 minutes. Remove the beans and the foil. Set the crust aside on a cooling rack.
For the filling, preheat the oven to 375ºF.
Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.
Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer if necessary.) Remove from the oven and let the pie cool on the rack for 20 minutes.
Garnish the tart with basil leaves and serve.
Crust:
1 2/3 cups all-purpose flour
4 ounces (1/2 cup) butter
1 egg yolk
Pinch of salt
1/4 cup ice water, approximately
3/4 to 1 cup dried beans, for baking weights
Filling
2 large tomatoes, preferably heirloom
1 1/2 cups heavy cream
3 eggs
4 garlic cloves, roasted and pureed**
1 1/2 cups (about 6 ounces) grated Asiago cheese
20 basil leaves, for garnish
*Instead of making the dough, you can use a 9- or 10-inch prepared, unbaked pie crust.
**To roast and purée the garlic: Choose plump cloves. Scatter, unpeeled, in a baking pan. Salt and drizzle with the olive oil. Bake at 375ºF for 25 minutes. Peel the cloves and mash, adding a little olive oil if too dry.
Cooking Directions:
For the dough, mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs. Add the water, a tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.
Preheat the oven to 350ºF.
Roll the dough in a circle 1/8 inch thick. (If you are using a 9-inch purchased crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent dough from rising. (Or, generously prick the crust, bottom, and sides, with a fork.)
Bake about 10 minutes. Remove the beans and the foil. Set the crust aside on a cooling rack.
For the filling, preheat the oven to 375ºF.
Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.
Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer if necessary.) Remove from the oven and let the pie cool on the rack for 20 minutes.
Garnish the tart with basil leaves and serve.
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin Makes: 4 servings
Ingredients
1 (1 lb.) pork tenderloin
1/4 cup balsamic vinegar
3 tablespoons chopped garlic
Directions
1. Rinse pork and pat dry. Stir together vinegar, garlic, and pepper in a cup. Place in a large heavy-duty resealable plastic bag with pork and seal, turning until coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.
Remove pork from marinade and place on vegetables. Pour marinade over pork; season with salt and pepper . Roast, turning pork halfway through, until an instant-read thermometer inserted in center of pork registers 150 degree F and vegetables are tender, about 30 minutes.
Let pork stand in pan 10 minutes before carving into 1/4-inch-thick slices. Arrange pork slices over vegetables on a serving platter. Makes 4 servings.
Ingredients
1 (1 lb.) pork tenderloin
1/4 cup balsamic vinegar
3 tablespoons chopped garlic
Directions
1. Rinse pork and pat dry. Stir together vinegar, garlic, and pepper in a cup. Place in a large heavy-duty resealable plastic bag with pork and seal, turning until coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.
Remove pork from marinade and place on vegetables. Pour marinade over pork; season with salt and pepper . Roast, turning pork halfway through, until an instant-read thermometer inserted in center of pork registers 150 degree F and vegetables are tender, about 30 minutes.
Let pork stand in pan 10 minutes before carving into 1/4-inch-thick slices. Arrange pork slices over vegetables on a serving platter. Makes 4 servings.
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