Caramelized Pear and Bacon Empanadas with Thyme Maple Syrup

Hello again.

It has been a while.  I've been busy busy busy with work (and play, but sadly most of that play has not been in the kitchen....) but last Wednesday I found time to make some lovely empanadas.  Now, it's up to you to decide whether they are better as an appetizer (a rather sweet one) or a dessert (not too sweet as far as desserts go)

Caramelized pears accented by fresh thyme, with a cornmeal bacon crust, drizzled with a syrup boasting the complex medley of sap and herb.

Maple and thyme is one of my favorite flavor combinations, and here a syrup of just those two ingredients lets their simple but complex flavor show through together.

Cornmeal Bacon Dough:
2 1/4 tsp active dry yeast
1 tbsp sugar
1/2 cup whole milk
1 egg
1 egg yolk
1/3 cup creme friache
1 tbsp butter, unsalted, melted and cooled
2 cups flour
1 1/4 cup yellow cornmeal
1/2 tsp salt
8 slices bacon
1 tbsp brown sugar
2 tbsp maple syrup


Cut the bacon into 1/4 to 1/2 inch pieces, cook in a pan over high heat, when crisp add the brown sugar. Stir continuously for two minutes or until the pan is getting dry, then add the maple syrup. Cook, stirring, until bacon is caramelized and crisp. Remove bacon from pan using slotted spoon letting oil drip off, then spread bacon in a thin layer on a baking sheet or plate to cool. 


Proof yeast with sugar in 1/4 cup of the warm milk until foamy and yeast is doubling in size, about 5-10 minutes. 


Beat in remaining milk, egg and egg yolk, creme fraiche and butter. Stir in cooled bacon, making sure the little pieces aren't all stuck together. Mix in flour, cornmeal and salt and knead using the dough hook until a soft dough comes together. 


Turn out onto a board and knead with your hands, about four minutes, until it is smooth and elastic. Transfer to an oiled bowl, turning dough to coat with a little oil, and let rise for 1 1/2 hours in a warm place or until doubled in size.


Pear Filling:
6 large firm pears
3 tbsp butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tbsp maple syrup
3 sprigs fresh thyme


Mix granulated sugar with brown sugar, set aside. 


Remove cores and stems, and cut pears into rough 1/2 inch cubes. Toss with sugar mixture to coat.


Heat butter in a large heavy pan, cast iron works well. When hot and foaming, add sugared pears and 3 thyme sprigs. Let cook, stirring occasionally, until sugar is bubbling. Cook about 3-5 more minutes, and then pour off most of the liquid, leaving just a bit to coat the bottom of the pan and the pears. Pears should now brown easier, but keep stirring so they don't get stuck. When pears are starting to get soft, 2-3 more minutes, add the 2 tablespoons maple syrup and stir continuously until liquid has been cooked off. Remove from heat, place pears in a bowl and let cool.


Maple Thyme Syrup:
1 cup maple syrup
4-6 sprigs fresh thyme


Place 1 cup maple syrup with 4-6 sprigs thyme in a saucepan. 


Four sprigs makes for a medium sauce, while six will be quite strong. 


Bring to a boil, and let boil gently for three minutes. Cover, remove from heat, and let sit for at least an hour. 


Strain out thyme, and refrigerate syrup.


Asssembly:
Cornmeal Bacon Dough
Pear Filling
Maple Thyme Syrup
1 egg
a few springs thyme


Oven at 450 degrees. 


Punch down dough, and roll out to 1/8 inch thick. 


Cut into circles, any size will work, whatever size cutter you have handy, I find 4-6 inch circles easiest to work with though. 


Spoon filling into center, be sure to squeeze out extra liquid before placing it on dough. A little less then 1/4 cup filling seemed to work well for mine, you want them plump but not to the point to exploding. 


Moisten edges of dough slightly, and press closed firmly with your fingers, then use a fork to crimp the edges. 


Arrange empanadas about 2 inches apart on a lightly oiled baking sheet. Beat egg with 1 tbsp water, and brush on tops of empanadas. Sprinkle with thyme leaves, just a few. Bake 10-15 minutes, or until golden.


Serve warm, and drizzle with thyme maple syrup. Also, some extra syrup in the side is good for dipping.

Blackberry and Blood Orange Cake

Chocolate sour cream cake soaked with blood orange syrup, layered with semi-sweet ganache and vanilla pastry cream embedded with fresh blackberries, surrounded by piquant blood orange whipped cream and topped with a blackberry mirroir. 

Note: this cake takes a few days... I will explain my process using three days, with the cake being served on the third day in the evening, but you could spread it out over four days, or cut it down to two.

For the chocolate sour cream cake:
1/3 cup butter, unsalted, room temperature, in small pieces
3 ounces unsweetened chocolate, chopped roughly, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
2 eggs
1 1/2 cups sugar
1/2 cup sour cream

Oven at 275 degrees.  Grease the bottom and sides of a 9x3 cake pan, line bottom with parchment.

Stir together flour, baking soda, baking powder.  Set aside.

Start some water on the stove to boil, about 1 1/2 cups.

In a stand mixer, beat eggs and sugar until it gets really thick, maybe seven or so minutes.  Add the butter, and mix until smooth.  Add sour cream and mix again until smooth.  Mix in melted warm chocolate until fully incorporated.  Add the sifted ingredients, mix but be careful not too much.

Once your water is boiling, measure out 1 cup and add to batter, mix until smooth.  It will thin out quite a bit.

Pour batter into greased/lined pan.  There might be a bit too much batter, do not overfill your pan.  Bake until springy and a toothpick comes out clean.  Mine took around 70-75 minutes.  Watch carefully, it could be less or more.

Once done, allow to cool before unmolding.  Wrap in plastic until ready to use so it doesn't dry out.

I usually make this on the first day, so two days before serving.  Can be kept at room temperature.



To make blood orange concentrate (needed for the syrup and the whipped cream):

You will need fresh blood orange juice, about 3 cups, the amount of oranges needed to get the juice varies on how large/ripe your oranges are.  Reserve one orange for decor purposes.  Pour the juice into a saucepan, heat over medium heat until reduced to 1 cup.  Strain, and cool.

I usually make this on the first day.  Refrigerate until needed.




To make blood orange syrup:
1/3 cup sugar
1/2 cup blood orange concentrate (above)
1/3 cup water

Heat sugar and water to a boil, stirring a little.  Remove from heat, cool completely.  Stir in blood orange concentrate.

This is also made on the first day.  Refrigerate until needed.



To make the semi-sweet chocolate ganache:
3 cups semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tsp rum

Put chocolate chips in a bowl, set aside.  Heat cream to a boil, then pour over chocolate.  Let sit for five minutes.  Then, use a spatula to stir gently until fully combined, shiny, and smooth.

Transfer to a food processor, add rum, and process to blend.  Allow to cool at room temperature.

I make this on the first day, and refrigerate until needed.  It will warm up very quickly in the microwave (be very careful not to overheat) or let it sit at room temperature for a few hours.



For the blood orange curd (needed to make the whipped cream):
1 gelatin sheet
4 eggs
4 egg yolks
1/2 cup sugar
1/3 cup blood orange concentrate (above)
1/2 cup fresh lemon juice
2/3 cup butter, unsalted, room temperature, in small pieces

Soften gelatin in 2 cups cool water, less than 5 minutes.  Proceed to the next bit, but when it has softened squeeze it out so it is ready for quick use.

Whisk eggs, egg yolks, sugar, blood orange concentrate, and lemon juice in a double boiler.  Whisk constantly until it thickens to a custard, 5-7 minutes.  Quickly whisk in the butter and remove from heat.  Whisk in the softened gelatin sheet.

Strain into a bowl.  Cover with plastic wrap pressed right onto the surface, and refrigerate.

I make this on the first day, too.  When ready to make whipped cream, use directly from the refrigerator. 

Vanilla pastry cream - step 1:
1 1/2 cup heavy cream
1 cup milk
1/2 vanilla bean, scraped
1/2 cup sugar
6 egg yolks
2 tbsp cornstarch
2 tbsp potato starch
1 tbsp  unsalted butter, room temperature

Heat cream, milk, and vanilla bean seeds to a boil.

While it is heating, whisk together sugar, egg yolks, and both starches.  When cream mixture has begun to boil, slowly pour it into egg yolk mixture while whisking constantly.  Pour all back into the saucepan, and cook, medium heat, whisking constantly, until it has thickened into a custard.   Strain into a bowl, and mix in the butter.

Cover with plastic wrap pressed onto surface, and cool in refrigerator.

This is made on day 1 also, use directly from refrigerator when ready.




Vanilla pastry cream - step 2:
1 1/4 cup heavy cream
4 gelatin sheets
1/3 cup unsalted butter, room temperature, small pieces
Vanilla Pastry Cream - step 1 (above)

Whip cream until medium-soft peaks form, hold in refrigerator.

Soften gelatin sheets in cool water for five minutes, squeeze out water, and melt gently in a small saucepan.

Place vanilla pastry cream step 1 in the bowl of a stand mixer, beat gently to loosen.  Add butter, mix until combined.  While machine is beating fast, pour in the melted gelatin in a slow stream.   Mix until smooth.  Take whipped cream out of refrigerator, and fold into pastry cream with a rubber spatula.

This step is for day 2, which is the day we will be assembling the cake, do not make this step any day but assembly day.




Blood orange whipped cream:
4 cups heavy cream
1/2 cup minus 1 tbsp sugar
blood orange curd (above)

Whip cream and sugar until stiff peaks.  Using a rubber spatula, fold in blood orange curd (it helps to loosen curd with a whisk before folding in) until well mixed and an even color throughout.  Do not over mix, it will make it weak.

This step is for day 2, which is the day we will be assembling the cake, do not make this step any day but assembly day.




Assembly:
1 9" chocolate sour cream cake
1 recipe blood orange syrup
1 recipe semi-sweet chocolate ganache
1 recipe blood orange whipped cream
1 recipe pastry cream
2 pints fresh blackberries, reserve the prettiest and largest for decor

You will also need a 10x4 or 10x5 removable bottom cake pan, 10x3 could work but your room to build upwards is limited with it.  In a pinch, springform will work, but not nearly as well.  Also, a pastry bag fitted with a 1/4" or 1/2" tip (plain is good, but a star or whatever will work ok), this is not entirely necessary but makes things easier.

Place a ten inch cardboard cake round into the cake pan instead of the metal bottom.

Take your cooled cake, and using a long thin serrated knife level out the top.  Cut the leveled cake into three even layers.

Set aside 1 1/2 cups blood orange whipped cream.  Fill your pastry bag with the rest.

Place the first layer onto the cardboard round in the cake pan.  Center it nicely.  Drizzle or brush with a little less than 1/3 of the blood orange syrup.  Pipe the blood orange whipped  cream into the space between the edge of the cake and the pan. ((You will do this all the way up, therefore creating a smooth whipped cream outside to your cake.)) Spread about 1/3 of the ganache over the soaked cake layer, being careful not to get in into the outer layer of whipped cream.  On top of the ganache, spread a thick layer of pastry cream, but not more than 1/2 of the recipe.  Press the blackberries into the pastry cream in one layer, cut them in half if you'd like.  Now, again, pipe the whipped cream into the space on the side, making sure to fill it completely and not let any of the inside layers seep through.

Now place your second layer of cake in the pan, centering it well.  Soak with another 1/3 or less of the syrup.  Pipe whipped cream around the outer rim.  Spread with another 1/3 ganache, top with another thick layer pastry cream and more blackberries.

Now for the last layer of cake.  Center it in there.  Soak with syrup.  Pipe whipped cream around edge. Spread on ganache.  Pipe a little more around the edges. Now, we are going to use that 1 1/2 cups whipped cream we set aside to cover the top.  Being careful not to push ganache into the outer rim, spread whipped cream over the top of the cake, making a very smooth even top.

Tightly wrap in plastic wrap and place in the freezer overnight.

This assembly is done on the second day, the day before serving.  Since for my example, I am serving the cake in the evening, I will do tomorrow's steps in the morning so that the cake will have time to defrost for eight hours.  Be sure to think about defrost time, no one wants a frozen cake! (unless it's ice cream cake!)

Blackberry Miroir
8 ounce frozen blackberries
3 gelatin sheets
1/3 cup sugar
3 tbsp glucose (may use light corn syrup if glucose is unavailable)
1/3 cup blackberry jam, strained (raspberry jam will work too, and result in a lighter color miroir)

Process the 1 cup frozen blackberries in a food processor until pureed.  Measure out 1/2 cup.

Soften gelatin in cool water, 5 minutes.

Heat puree, sugar, glucose, and jam in a saucepan, medium-high heat, bring to a boil.  Using a candy thermometer, heat until 220 degrees. Removes from heat.

Squeeze excess water form gelatin, and stir into berry mixture.  Heat again, about 2 minutes, over medium-high heat.

Strain, and let cool slightly.  Must be used while warm and liquid though.

Made on the third day in the morning, at least 10 hours before serving.


Finishing:
1 blackberry, large and pretty
1 blood orange, sliced into thin even slices
1 assembled cake, straight from the freezer
1 recipe blackberry miroir, still quite warm

Remove cake from freezer, and pour the warm blackberry miroir on the top of the cake.  Quickly swirl it around so the miroir reaches the sides of the pan and forms and even glassy top.

Return to freezer for an hour or so.

Now to unmold the cake, gently heat the sides with a hairdryer (a towel, soaked with hot water and rung out, pressed to the sides also works).  Don't get it too warm, just ever so slightly so it can slide out.   Once it can slide out, simply push the cardboard cake round up from the bottom so the cake slides out of the sides of the pan.  Viola!

If the whipped cream on the sides of your cake isn't completely smooth, you can smooth it out with an offset spatula, but it shouldn't need that.

Decorate as you wish with the orange slices and blackberry.  If your oranges are particularly juicy, or you're just worried about the miroir getting too mushy, either dry them out a bit on paper towels. or wait until it is time to display the cake to decorate it.  I arranged my slices in a spiral, and placed the blackberry in the middle, simple but elegant.  A toothpick works well to help the blackberry stand up.

Defrost cake for at least 8 hours in the refrigerator, and at least 1 hour right before serving at room temperature.  You can keep it in the refrigerator for up to 16 hours, and at room temperature for up to 3 hours.

Finishing with the miroir must be done on the third, and final, day.  At least 9 hours before serving to give it plenty of time to defrost.  Other decorating can be done whenever.

Your cake is now ready to serve!  Remember to enjoy it after all that hard work!

Saffron Pear Ice Cream

Rich saffron ice cream with a hint of pear is perfectly accented by a drizzle of dark chocolate ganache.

Ice cream:
1 cup milk
3/4 cup minus 2 tbsp sugar
2 cups heavy cream
7 egg yolks
1/2 vanilla bean
4-6 very ripe/juicy pears
large pinch saffron strands (up to 1 tsp, loosely packed, depending on the flavor intensity you're after)
pinch salt

Pour milk into a saucepan. Scrape the vanilla bean seeds into the saucepan, and throw in scraped pod. Add the salt, sugar and saffron too.  Heat on low until almost simmering, then remove from heat and let sit for about an hour.

While it is sitting, skin the pears and cut them up into pieces, I find about 1inch pieces work well.  Heat the pears gently in a saucepan over low until they start to release more of their juice. (If you're scared of them sticking or burning which can happen if they aren't terribly juicy, add a tiny bit of water to the pan and proceed, you will just have to reduce it more later)  Squish them around and then strain the pear juice out, pressing the solids to the strainer to get as much juice as possible.  Discard the pear solids.  Put the pear juice back in the sauce pan, and reduce it until it is around 1/4 cup, or even less.  Let it chill in the refrigerator until room temperature or cooler.

Once the milk mixture is done sitting, set up an ice bath.  In the smaller bowl (not the one with the ice...) pour the cream and cooled pear concentrate.  Set a strainer on top.

In another bowl, about medium size, whisk the egg yolks together gently.

Rewarm the milk until it is almost simmering, then drizzle it slowly into the egg yolks while whisking, then pour the milk/egg mixture into a double boiler with an inch or two of water in the bottom..  Cook over medium-low heat stirring constantly with a rubber spatula, scraping the sides and bottom too.  When the custard is thick enough to coat the spatula, pour it through the strainer into the cream/pear mixture.  Discard saffron and vanilla pod.  Stir mixture over the ice bath until cool, then refrigerate until thoroughly chilled.  I usually let it chill overnight.

Freeze in your ice cream maker.

Semisweet Chocolate Ganache:
1/2 cup heavy cream
3/4 cup semisweet chocolate chips

Put chocolate in a bowl.  Heat cream until simmering, then pour over chocolate.  Let sit for five minutes, then stir slowly until it is smooth and shiny.  Let cool at room temperature.

Assembly:


I cut my ice cream into wedges with a knife, and drizzled ganache over the wedges.  The pear flavor comes out a lot more if you serve it with a slice of fresh pear.  If the ganache gets too hard to drizzle (it most likely will, especially if you refrigerate it) just microwave for a short bit.  5-15 seconds usually gets mine perfect if it's straight out of the fridge.

Madeleines with Strawberry Sauce

Moist, sweet madeleines and fresh strawberries, served with a drizzle of vanilla custard sauce.  

Madeleines:
1/2 cup unsalted butter, melted and cooled
1 cup flour
1/2 tsp baking powder
1/8 tsp salt
3 eggs, room temperature
2/3 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract

Sift together dry ingredients.  Set aside.

In mixer, beat eggs and sugar until thick and increased in size, three to five minutes.  Add extracts and beat to combine.

Fold in flour, do not overmix.  Add a small amount of batter to butter and mix well, then slowly fold butter mixture into batter.

Chill for about an hour.

Oven at 375 degrees.  Butter and flour madeleine pan.  I used a miniature madeleine pan.  Fill the molds (about 3/4 the way full, leaving the mound in the center) and bake until golden around the edges and springy to the touch.  My minis took between seven and ten minutes.  When you remove them from the oven they should come out of the molds easily.

Strawberry Sauce:
5 strawberries
2 tbsp sugar
1/2 vanilla bean, seeds

Dice strawberries quite small.  Mix with sugar and seeds from the vanilla bean.  Cover with plastic wrap and microwave for a minute.  Let sit in refrigerator until chilled.  Best served after chilling a day or two, but still good otherwise.

Vanilla Custard Sauce
3 egg yolks
3/4 cup half and half (it was what I had, you can use a cream/milk mixture also)
1/2 tbsp water
1 vanilla bean, seeds separated
2 tbsp sugar

Whisk egg yolks and sugar until frothy on top.  Heat remaining ingredients in a saucepan until it is almost boiling.  Whisk hot cream mixture into eggs, then return all to saucepan and heat, stirring constantly with a rubber spatula.  Heat until it is a loose custard, about 1-2 minutes.  Let cool to room temperature, then chill.

Serve with the sauces and enjoy!

Strawberry Lemon Cupcakes with Cucumber Mint Buttercream

Lemon and olive oil chiffon cake with strawberry cognac filling under a cucumber mint buttercream topped with a candied cucumber slice, fresh strawberry and pearlized mint leaf.

For the cake:
3 cups cake flour
2 tsp baking powder
1 cup sugar
4 eggs, separated
1 cup olive oil
1 cup water
1 tsp vanilla extract
1/2 tsp lemon extract
zest of two lemons

Oven at 375 degrees.  Line cupcake tin.

Sift flour, baking powder and 1/2 cup sugar into a bowl.

Into a smaller bowl combine egg yolks, oil, water, vanilla extract, lemon extract, and lemon zest.  Beat with a hand mixer until thoroughly combined.  Add to dry ingredients and beat for a minute or two on medium speed.

Whip egg whites until soft peaks form, then gradually add sugar and beat until there are medium peaks.

Blend a cup or so of the egg whites into the batter, then fold in the rest.

Fill the cupcake tin, about 24 cupcakes.

Bake for about twenty minutes.  Do not disturb them while they are cooling, but once mostly cooled they can be transfered to a wire rack.

For the candied cucumber:
1/2 large cucumber
1 cup water
1 cup sugar
handful mint, roughly chopped

Oven at 200 degrees.  Slice cucumber thinly but so it still holds shape.  Mix sugar, mint and water in a large saucepan and heat until sugar is dissolved and it is hot.  Turn heat to low, and add cucumbers.  Do not let them overlap or they will stick, I did mine in two batches.  Cook on low for twenty to thirty minutes.   Lay cucumber on a parchment covered baking sheet and let sit in oven for a few hours, mine took about two.  They are done when crispy/chewy.  Reserve the sugar syrup for making the buttercream.  Extra syrup is also good to flavor drinks.

For strawberry filling:
2 pints strawberries
3 tbsp sugar
1/4 cup cognac
dash of pectin

Slice strawberries into pieces, and put in sauce pan with the sugar and half the cognac.  Cook until strawberries begin to break apart, then add pectin and cook a little longer. When it looks about thick enough remove from heat and stir in remaining cognac.  Let cool.

For the buttercream:
4 tsp meringue powder
4 tbsp warm water
1/2 cup sugar
1 1/2 cup unsalted butter
1/2 cup cucumber mint syrup (from cucumbers above)
pinch salt

Beat meringue powder and water until soft peaks form, add sugar slowly, then add 1/4 cup syrup.  Beat until peaks are stiff and glossy.  Add salt.  Add butter 1 tbsp at a time, making sure it is all incorporated before adding more.  Once all the butter in added beat for another minutes until smooth and a little fluffy.  Add as much of the remaining syrup as you want so the taste in strong enough.

Assembly:


Fill cupcakes with strawberry filling, I cut cones out of the cupcakes and then fill the hole.  I replace the top of the cone.

Frost with buttercream.  I used a piping bag with no end fitted on.

Top with a small strawberry, a slice of candied cucumber, and a mint leaf.  I brushed my mint with pearlized dust.

They are now ready to serve!

Black Peppercorn Ice Cream with Vodka Cranberry Sauce

Slightly spiced ice cream, with an almost floral flavor, goes wonderfully with tart-sweet cranberries.

Ice cream:
1 cup milk
1 cup sugar
3/4 tbsp ground black peppercorn
1/2 tbsp bruised/almost cracked black peppercorns
1 vanilla bean, seeds scraped out
1/4 tsp salt
2 cups heavy cream
6 egg yolks

Heat the milk, sugar, ground pepper, peppercorns, vanilla bean seeds and bean, salt and 1 cup cream in a sauce pan, when it is hot remove from heat and let sit for half hour or so.

When it has steeped, heat it back up.  Whisk egg yolks together while it it heating.  When it is hot, very slowly pour the pepper mixture into the egg yolks while whisking.  Put the whole bit back in the saucepan.

Set a fine strainer on top of a large bowl, in the bowl put the remaining cup of cream

Return to heat, and stir/scrape constantly until it thickens and coats the back of the spatula.   Then pour through strainer into bowl with cream, throw away peppercorns/bean left in strainer. Stir the mixture together over an ice bath until cool.  Refrigerate until chilled.

Freeze in your ice cream maker.

Cranberry Sauce:
4 cups cranberries (fresh are best)
3/4 cup sugar
1/4 cup water
1/2 cup vodka
1 tsp pectin

Heat cranberries, sugar, water, and half of vodka in a sauce pan, cook and stir until cranberries are bursting.  Add pectin, continue heating/stirring until it is pretty thick.  It will thicken as it cools though.  When it is thick enough and most all cranberries have burst, remove from heat.  Let cool for a few minutes, then stir in remaining vodka.

Serve over the ice cream!

Currant and White Peppercorn Scones

Well-loved at every tea party I've ever had.  Good with earthy teas.

Recipe:

2 cups flour

1/4 cup sugar

1 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/2 tsp white pepper (more or less to taste)

1/2 cup butter, softened

1/2 - 3/4 cup milk

1/2 - 3/4 cup dried currants

Oven at 400 degrees.  Sift dry ingredients together.  Cut in the butter (I do this with my hands - makes it easier) until it is coarse.  Add the milk until it is doughy, add as much as you need.  Add dried fruit, knead three or four times and roll out.  Cut into whatever shape you'd like, I just use a knife and make triangles.   Bake on an ungreased cookie sheet for 10 minutes or so, until golden, time depending on the size of your scones.   Enjoy with tea!  And lemon curd...recipe coming soon...

Grapefruit Avocado Salad with Langostino Tails

A delicious summery salad ties the sweet-tart grapefruit to the creamy avocado with a balanced cabernet sauvignon and balsamic dressing.  

For dressing:

3/4 cup cabernet sauvignon, or other red wine if you desire

1 cup olive oil

5 tbsp balsamic vinegar

2 tsp honey

2 tsp dijon mustard

1 tsp red wine vinegar

salt

pepper

Reduce wine in a saucepan until it is slightly less than half volume.  Mix 1/4 cup of the reduced wine with all other ingredients.  Shake well and chill.  

For the salad:

1 bag baby spinach leaves

1 pound langostino tails, cooked

2 ruby grapefruits

2 ripe avocados

4 green onions

Divide baby spinach onto chilled plates, I found it works well for four dinner salads or six to eight side salads.  Cube grapefruit and avocado.  Slice green onions.  Top spinach with grapefruit, avocado, langostino tails and a sprinkling of green onion.  Drizzle dressing over top, as much as you feel fit, there will probably be extra dressing.  Grind pepper overtop.  Enjoy!

Chocolate-Ginger Cupcakes with Sweet Wonton

Chocolate cupcakes filled with a dark chocolate and ginger ganache.  Topped with burnt-sugar-caramel frosting and a mango ginger wonton.

For the cupcakes:
1 3/4 cup flour
3/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 3/4 cup sugar
3/4 cup unsalted butter, softened
2 eggs
1 tbsp vanilla extract
1 tbsp cream + enough hot water to make 1 cup
1 cup bittersweet or semi-sweet chocolate chips

Oven at 350 degrees. Two regular sized muffin tins, lined or greased and floured. Beat sugar and butter until light and fluffy (two minutes? three?). While it is beating - sift flour, cocoa, baking soda and salt. Back to the mixer, add in the eggs one at a time, beating after each until it is well mixed. Beat in the vanilla extract until just incorporated. Mix in half the flour mixture on medium speed. Then mix in the hot water/cream. Then the remaining flour mixture. Let it sit until cooled. Meanwhile pulse the chocolate chips until coarsely chopped. When the batter has cooled, stir in the chocolate. Put in muffin tins, slightly above a 1/4 cup in each. Bake until toothpick comes out clean, but a few crumbs are ok. ((if they look done but the tester comes out completely gooey, you might have stuck it through a melted chocolate morsel, so try again)) Mine took about 19-21 minutes, but all ovens are slightly different.

For the ginger ganache:

1 cup heavy cream

1 1/2 cup bittersweet or semi-sweet chocolate chips

2-3 tbsp freshly grated ginger (to taste)

Bring cream just to a boil, pour over chocolate.  Let sit for a minute or two, then whisk until glossy and no lumps remain.   Let cool for an hour or so.  Stir in ginger.  Let cool to room temperature.  It should be spreadable.

For the buttercream:

4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be.  Remove from heat and let cool until it is not hot, but if it cools too much it could harden.  If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form.  Add sugar in a slow steam, beat until the peaks are glossy and stiff.  Add butter in 1-2 tbsp pieces.  Make sure there are no lumps before adding the next bit of butter.   Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For the wontons:

1 package small wonton wrappers

1-2 fresh mangos

1/2 cup diced crystalized ginger
1 egg white
oil for frying
sugar for dusting

Cut mango into small cubes, make about 1 cup or a little more.  Mix with the finely diced crystalized ginger.  Let it sit together for around an hour, keep it cool.  Take the wonton wrappers and lay six or so out on a cutting board.  Place a small mound of mango/ginger mixture in the center of each wrapper.  Fold over and seal by brushing egg white around edge and pressing.  Repeat for all wonton wrappers, or as many as you'll need.  Heat the oil for frying, drop wontons in in batches of three or so.  Fry until golden brown.  Repeat for all.  When they are cool enough to touch, toss in sugar.  

Assembly:
After the cupcakes have cooled, cut a small cone shape out of the top of each. Then, cut off the bottom of the cone so you are left with a hole in the cupcake and a round "lid". Fill the hole with the cooled ganache (I piped it in). Put the lid on. Then, top with the buttercream (again, I piped it on, but with no tip on my piping bag).  Top with a cooled wonton.  Dust with gold lustre dust if you'd like.  


Finished!

Lime Cupcakes with Chile-Mango Buttercream

A yummy summer treat, cool lime cupcakes topped with a sweet and spicy buttercream, perfect with iced black tea.

For the cupcakes:

4 egg whites

4 egg yolks

2 3/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup butter, at room temperature

2 cups sugar

1 tbsp vanilla extract

3/4 cup milk

1/4 cup lime juice

Oven at 350 degrees.  Muffin tins lined or greased and floured.  With a mixer beat the egg whites until stiff peaks form, set aside.  Cream the butter and slowly add in the sugar.  While the butter and sugar are getting fluffy, sift flour, baking powder, salt and set aside.  Once the butter mixture is light, add egg yolks one at a time, beating well between additions.  Add vanilla extract to butter/sugar/egg mixture.  Add lime juice to the milk.  Using a spoon or spatula, add the flour alternating with the milk, about three additions of each.  Fold in the reserved egg whites.  Fill mini muffin tins about 3/4 full.  Bake.  Mine took about 19-21 minutes if I only had one pan in the oven at a time.  Test them often.  Cool before removing from pan.

For the buttercream:

1 cup butter, unsalted, softened

4+ cups powdered sugar

1/2 - 1 cup pureed mango

chile powder to taste

Cream the butter until fluffy, add about 1/2 cup pureed mango, beat until smooth.  Add powdered sugar gradually until you've added 3-4 cups, then add more pureed mango and the chile powder.  Add more powdered sugar until you reach a consistency you like.  If it is too thick, add some milk.  Done!

Assembly:

Frost cupcakes.  I garnished mine with lime zest and a green fondant rose.  Yay!

Banana Cupcakes with Caramel Buttercream and Candied Pecans

Lightly sweet banana cupcakes with a almost smoky caramel frosting, topped with spicy candied pecans, a fall favorite.

For the cupcakes:
3 cups cake flour, sifted
1 1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
1 tbsp ground cinnamon
3/4 cup butter, unsalted, softened
1 1/2 cup packed brown sugar
3 eggs
2 cups mashed bananas (the one with some brown spots are best)
3/4 cup buttermilk
1 tsp vanilla

Oven at 350 degrees.  Muffin tins lined or greased and floured.  Mix dry ingredients together.  In a large mixer, cream butter and sugar together for about three to five minutes, it should be fluffy and lightened in color.  Add eggs, one at a time, mixing until well-incorporated after each.  Stir together mashed banana, buttermilk, and vanilla in a bowl.  Add 1/3 flour mixture to butter mixture.  Then 1/2 banana mix.  Then 1/3 flour.  Remaining half banana next.  Finally the rest of the flour.  Fill muffin tins 2/3 full.  Bake until slightly golden on top, and a toothpick comes out clean.  About 20 minutes or so.  Cool before removing from pan so you don't squish them.

For the buttercream:
4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be.  Remove from heat and let cool until it is not hot, but if it cools too much it could harden.  If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form.  Add sugar in a slow steam, beat until the peaks are glossy and stiff.  Add butter in 1-2 tbsp pieces.  Make sure there are no lumps before adding the next bit of butter.   Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For candied pecans (not in the picture, but a lovely addition):


1/2 cup pecans
4 tbsp water
4 tbsp sugar
2 tsp ground white pepper
1-3 cardamon pods or 1 tsp ground cardamon
1 tsp ground cloves
pinch of smoked paprika

Put pecans, sugar, water and spices in a saucepan.  Dissolve sugar and bring to a boil, but don't let it boil, turn down the heat and simmer for a while.  Usually about 7 minutes, but just keep an eye on them.  You will know it is done when they are nicely coated and most or all syrup is gone.  Lay them to dry on parchment paper, single layer.  Once they are cooled (completely!) check their crispness.  If you want them crisper put them in the oven for a little bit, don't let them burn though.


Assembly:


Pipe or spread buttercream, sprinkle with candied pecans, enjoy!