Posts Tagged ‘Friday Fare’
It’s St. Patrick’s Day weekend and everyone has their favorite way of getting their green on! If given the choice between the traditional corned beef and cabbage chased down with an ice-cold green beer, or something sweet and creamy, I would take the latter every time. Between searching for the perfect four leaf-clover and chasing that elusive pot of gold this weekend, why not bake up a batch of these and save some extra frosting for your cup of Irish Coffee.
For the Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup boiling water
- 2 tablespoons instant-espresso powder
- 1/4 cup whole milk
- 1 stick unsalted butter,
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
For the Frosting
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 tablespoon whiskey
- Instant-espresso powder, for dusting
- Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
- Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
- Make the frosting: Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
- Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
Martha Stewart Living, March 2010
A hundred years ago this week in Manhattan at the Chelsea Market factory of the National Biscuit Company, the Oreo cookie was born. Weighing a scant couple of grams at birth, this little chocolate biscuit was destined for worldwide fame. Originally sold for a mere 25 cents a pound to
a grocer in Hoboken, New Jersey this little cookie confection can be found today in over 100 countries. 25 billion Oreos are eaten a year, that’s 70 million each day that go through the “Twist, Lick, and Dunk” ritual shared by it’s 23 million Facebook fans!
Pour your self a tall glass of ice cold milk, and whether it’s the original Oreo or my personal favorite, Double Stuff… tear open a box and “Twist, Lick and Dunk” the weekend away!
Tangerine may be the official color of the year, but we’re seeing the bright green shade of the kale leaf show up everywhere. This uber healthy leaf seems to
be the “on trend” veggie of the moment. It’s in pasta, soup, salad, and even in the garden as an ornamental element. I’d like to say I’ve jumped on this cruciferous band wagon, but frankly my past relationship with kale has left me pretty cold. I am however, willing to give it another try. What better way than in the form of a chip. After all, just about everyone loves chips. Bake up a batch this weekend, pair it with a crisp Chardonnay or an ice cold beer, than leave me a comment and let me know what you think!
Crisp Kale Chips With Chile and Lime
20 cups kale, torn into bite-size pieces, washed and thoroughly dried
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
Finely grated zest of 2 limes
Flaky sea salt, or to taste
Mild chile powder.
1. Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
2. In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12 minutes. If they are not ready, bake for another 2 to 4 minutes.
3. Remove from the oven and cool to room temperature. Toss with the lime zest, sea salt and chile powder to taste.
Yield: 6 to 8 servings.
A Good Appetite: A Dinner Party That’s Warm, Welcoming and Meatless (October 19, 2011)
Everything is crossed off your holiday “To Do List” and it’s time to sit back, turn up the volume on those Christmas tunes and enjoy all that you have accomplished. This weeks Friday Fare is just what Santa ordered, a holiday twist on the traditional Manhattan. Who can say no to cherries and chocolate. Cheers!
BLACK FOREST MANHATTAN
MAKES ONE COCKTAIL
FOR THE CHERRY SYRUP:
1 cup sour cherry juice, plus more for rim of glass
1 cup granulated sugar
1 cup kirsch (cherry-flavored liqueur)
1 tsp. cocoa powder
1 tsp. superfine sugar
3 oz whiskey
4 dashes chocolate bitters
1 pitted sour cherry, to garnish
1. Make the cherry syrup: In a saucepan, bring cherry juice and granulated sugar to a boil; remove from heat. Allow to cool. Stir in kirsch. Chill.
2. Rim the glass: In a small bowl, mix the cocoa powder and superfine sugar. Pour the mixture onto a plate. Pour some cherry juice into a wide, shallow bowl. Dip the rim of a
martini glass into the juice, then dip it into the cocoa mixture to create a thin chocolate ring.
3. Make the cocktail: In a cocktail shaker 3/4 filled with ice, add whiskey, 3/4 ounces cherry syrup, and bitters. Shake vigorously until well-chilled. Pour into rimmed martini glass. Garnish with cherry.