Recipe: Cream Cheese Frosting

Cream Cheese Frosting

Adapted from Kraft Foods

Yield: 2-1/2 cups

Ingredients

1 pkg (8 oz) cream cheese, softened

1/4 c butter, softened

1 t vanilla extract

1 lb confectionary sugar, sifted

Instructions

Beat cream cheese and butter in a large bowl with mixer until well blended. Add vanilla and beat until incorporated.

Gradually add sugar, beating well after each addition.

Note: Cakes iced with cream cheese frosting should be refrigerated.

Recipe: Vanilla Buttercream

Vanilla Buttercream

Yield: approximately 6 cups, enough to frost two 6-inch cakes

Adapted from Miette (recipes from San Francisco's most charming pastry shop)

Note: This is a European-Style Buttercream, which is considerably different than American Buttercream (typically made from butter and powdered sugar). It is made with a base of egg whites, to which (cooked) sugar syrup and sweet butter is added. This frosting requires patience and diligence, but is well worth the effort. This buttercream is nothing short of lucious.

Ingredients

2 cups (14oz) sugar

1/3 c water

5 large egg whites, at room temperature

1 t cream of tartar

3 cups (1 1/2 pounds) unsalted butter, at room temperature

2 t vanilla extract

Instructions 

Combine the egg whites and cream of tartar in the bowl of a stand mixer, fitted with a whisk attachment.

In a small saucepan over medium heat, combine the sugar and water. Clip a candy thermometer to the side of the pan. Cook the mixture until it reaches 240 degrees F, keeping a constant eye on it. (Boiling sugar syrup can cause a very bad burn if care is not taken.)

When the sugar syrup reaches 240 degrees F, whisk the egg whites on medium-low speed until soft peaks form.

When the syrup reaches 248 degrees F, reduce the speed to low and carefully drizzle the syrup into the mixer bowl (away from the whisk so that the sugar syrup does not splatter). When you have added all the syrup, raise the speed to high and beat until the mixture is cool to the touch (an instant-read thermometer should register between 65-70 degrees). The recipe states this can take 5-10 minutes. In my hand, it takes considerably longer. Whatever, the case, do NOT rush this step. You do not want to add the butter to warm meringue!

When the meringue is cool, begin adding the butter one tablespoon at a time -- waiting until each addition is incorporated before adding another. The mixture may deflate and begin to look curdled at this point. Raising the speed to high should alleviate this problem.

When all of the butter has been added, the frosting should be smooth and thick. Add the vanilla and mix to combine.

Use the buttercream immediately, or cover and refrigerate until needed.

Store in a zippered plastic bag for up to one week in the refrigerator, or up to 2 months in the freezer. (To thaw, leave in the refrigerator over night, not on the counter top.) To use buttercream that has been chilled, remove from the refrigerator and bring to room temperature. Transfer to a stand mixer fitted with a paddle attachment and beat until soft and spreadable, 2-3 minutes.

This frosting holds up well to piping and is extremely easy to spread. A cake decorators dream, really.

Recipe: Banana Crumb Muffins

Banana Crumb Muffins

Adapted from allrecipes.com (recipe submitted by Lisa Kreft)

Yield: one dozen 

Ingredients

1 1/2 c all-purpose flour

1 t baking soda

1 t baking powder

1/2 t salt

3 ripe bananas, mashed

3/4 c white sugar

1 egg, lightly beaten

1/3 c butter, melted and cooled

1/3 c packed brown sugar

2 T all-purpose flour

Pinch of cinnamon

1/2 c chopped nuts or oatmeal

1 T butter

Instructions

Preheat oven to 375F. Lightly grease 12 muffin cups or line with muffin papers.

In large bowl, mix together 1 1/2 c flour, baking soda, baking powder and salt. In another bowl, mix together banana, sugar, egg and butter. 

Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared pan.

In a small bowl, mix the brown sugar, 2 T flour, cinnamon and nuts. Cut in 1 T butter until mixture resembles coarse crumbs. Sprinkle topping over muffins.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center comes out clean.

Recipe: Roasted Butternut Squash Salad with Pears and Blue Cheese

Roasted Butternut Squash Salad with Pears and Blue Cheese

Adapted from Fine Cooking Magazine

Yield: 4 Servings

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

Ingredients

1 large butternut squash (about 3 lb)

5 Tbsp extra-virgin olive oil

1/2 tsp chopped fresh rosemary (fresh thyme is also a nice addition)

6 slices thick-cut bacon, cut into lardons

1 1/2 Tbs balsamic vinegar or lemon juice

1 tsp Dijon mustard

1 medium head butter lettuce (can substitute your favorite lettuce or use mesclun)

2 medium firm-ripe pears (Bartlett or Anjou), cored and sliced 1/8 inch thick

6 oz blue cheese, crumbled

Instructions 

Position a rack in the center of the oven and preheat the oven to 450F.

Cut the narrow top portion of the squash close to where it widens (reserve the base for another use, like this). Peel with a carrot peeler and slice it into 12 thin (about 1/4 inch) rounds.

Brush both sides of the squash with 1 Tbsp of the oil and spread in a single layer on a rimmed cookie sheet. Sprinkle with rosemary, thyme (if using), salt and freshly ground pepper. Roast, turning once, until softened and brown, about 25 minutes.

In a small bowl, whisk together the vinegar (or lemon juice), mustard, and S&P to taste. Slowly whisk in the remaining 4 Tbsp oil. 

In a large bowl, toss the lettuce and pears with enough vinaigrette to coat lightly. Arrange the squash on 4 large plates. Top each with a mound of the lettuce and pear, and sprinkle with bacon and crumbled blue cheese.

Serve immediately.

Notes:

For added crunch, I also like to sprinkle roasted pecans or roasted butternut squash seeds.

Blog post with pictures is here.

Recipe: Roasted Salmon Rosettes with Pistachio-Mint Pesto

Roasted Salmon Rosettes with Pastachio-Mint Pesto

 Adapted from A Stack of Dishes

Yield: 8 "rosettes"

Ingredients

2 lbs salmon fillet, center cut, skin removed

1 bunch flat leaf parsley, leaves and stems, coarsely chopped

4 Tbsp coarsely chopped fresh mint

1 clove of garlic, finely minced

1/2 c shelled, unsalted pistachios, coarsely chopped

1 lemon, zested and juiced

1/2 c extra-virgin olive oil

 salt and pepper

Instructions 

Preheat oven to 350F

Place salmon fillet in the freezer for approximately 10 minutes to firm up. (This will facilitate the slicing process.)

With a thin bladed knife, cut the salmon fillet (length-wise) into 1/4 inch slices. 

Starting at one end of the salmon strip, fold it into a tight round to make the inner bud. * Wrap 2 more strips of salmon around the center to form the petals. The salmon is very malleable when thinly sliced, so the stips should stay in place; if you get a stubborn piece, insert a toothpick to secure the end.

Place the fish in an oiled baking dish, and drizzle with a little olive oil. Season with salt and pepper to taste.

Roast for 12 minutes

To make the Pesto:

Combine the parsley, mint, and pistachios in a medium sized bowl.

Add the garlic, lemon zest, lemon juice and olive oil to the mixture; stir to combine. Season with salt and pepper to taste.

The pesto can be made up to 24 hours in advance, and stored in the refrigerator. Bring to room temperature before serving. 

Notes:

*Short and/or uneven pieces can be used to form the inner "bud". Save the more uniform pieces for the "petals".