Posts for May 18th 2010
1½ cups flour
½ teaspoon baking powder
1/4 teaspoon salt
½ cup buttermilk
1 tablespoon lemon juice
2 sticks (8 ounces) unsalted butter, softened
1-2/3 cups sugar, plus more for decorating
2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
2 large eggs plus 4 egg whites, at room temperature
One 10- to 12-ounce jar lemon curd
- Position a rack in the center of the oven and preheat to 350°. Line mini-muffin pans with paper liners.
- In a medium bowl, combine the flour, baking powder and salt.
- In a separate bowl, combine the buttermilk and lemon juice.
- Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
- Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
- In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form.
- Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top. Toss the lemon peel strips in sugar to coat, and place one on each cupcake.
- Desserts, Cake
- North American
This no-cook berry pudding was first created sometime in the 1800s at Eton College, one of Britain's most distinguished public schools. It's served with great fanfare every year at the school's June 4 celebration picnic, which is held on the playing fields following a cricket game against the students of neighboring Winchester College.
Although historians believe it was first served with bananas, strawberries became de rigueur over the years, as did the addition of crumbled meringue cookies. Think of it as an inside-out pavlova — creamy, crispy, fruity, and sticky. For the five-ingredient recipe, read more.
As for us, we'll be sipping artisanal concoctions by the city's best bar chefs on Wednesday, and enjoying the view of the San Francisco Bay along with our wine at Uncorked! in Ghirardelli Square on Saturday. Where will you be? Chime in below and let us know!
- San Francisco, CA: Farmers Market Cocktail Night — May 19
- New Haven, CT: Taste of the Nation New Haven — May 19
- Atlanta, GA: Tour de Champagne — May 21
- Paso Robles, CA: Paso Robles Wine Festival — May 21-23
- Anaheim, CA: OC Greek Fest — May 21-23
- San Francisco, CA: Uncorked! Wine Festival — May 22
- Lake Somerville, TX: Great Texas Sausage Festival — May 22-23
- Santa Barbara, CA: Taste of the Nation Santa Barbara — May 23
- New York, NY: Wine Enthusiast Toast of the Town New York — May 24
- Pittsburgh, PA: Pittsburgh Local Restaurant Week — May 25-30
3 cups chicken stock
1 cup strawberries, washed and hulled
2 tablespoons butter
1 cup arborio rice
1/4 cup white wine
3/4 cup freshly grated parmigiano-reggiano
Salt and freshly ground pepper
- Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, purée in a food processor, and set aside. Turn off heat and cover stock.
- Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1⁄2 cup at a time, stirring constantly; allow rice to absorb each 1⁄2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
- Stir in berries and parmigiano-reggiano. Season with salt and pepper.
- Main Dishes, Rice
1 quart whole milk
1 quart half-and-half
1 cup sugar
2-1/2 cups uncooked Arborio rice
1/2 teaspoon salt
1 vanilla bean, split
4 to 6 whole cloves, tied in a 100-percent-cotton cheesecloth bag
- In a 3-1/2- or 4-quart slow cooker stir together milk, half-and-half, sugar, rice, and salt. Add vanilla bean and cloves. Cover and cook on low heat setting for 5 hours. Do not stir.
- Remove vanilla bean and cloves. Let stand 15 to 30 minutes before serving. (If pudding gets too thick upon standing, stir in additional milk to make desired consistency.) Serve warm or chilled with strawberry sauce.
Makes 16 servings.
- Desserts, Fruit
Although I've never had a brandy milk punch, after drooling over this stunning image, I may have to give it a try this weekend! Have you enjoyed a brandy milk punch or any other delicious brunch drink recently? Snap a photo and share it in the Savory Sights group in the YumSugar Community. It may be featured here.
1 tablespoon plus 1 teaspoon olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh orange juice
1/2 cup fresh flat-leaf parsley
2 tablespoons capers
kosher salt and black pepper
4 6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
- Add the tomatoes, orange juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.
- Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.
- Main Dishes, Fish
- North American
2 Tbs. fine dry breadcrumbs
2 small leeks, white and light green parts halved and sliced 1/2-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
1/4 cup low-fat milk
1/8 tsp. nutmeg
1 Tbs. chopped fresh tarragon
2 oz. soft goat cheese
- Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
- Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
- Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
- Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan.
- Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.
- Main Dishes, Eggs
- North American