Sunday, October 25, 2009
The minute this recipe caught my eye in the November issue of Bon Appetit, I knew instantly I was going to make it, and SOON! The flavors were perfect for fall. There’s just something so delicious about cake made with brown sugar. These were almost coffee-cake tasting in flavor & texture. Believe me, you can’t get this flavor from a box. It was rich; dense but soft; and full of flavor. I have a love for salted caramel, you may have seen the birthday cake I made for The Boy back in March. It had a salted caramel frosting, with cream cheese in it. That frosting was a bit thicker than this one. In fact, this one, in my experience, was more of a drizzle type of frosting. I even added an additional cup of powdered sugar because it kept running! The frosting was sweet, but the fleur de sel to help cut the sweetness. It was a bit of heaven on your tongue.
Now, while I LOVE the flavors here, I wasn’t crazy with how they held together as cupcakes. The frosting drizzled down the sides, and were a bit messy. This is a recipe I would love to make again, but in a different form. In my opinion, this would work better as a bundt cake or loaf, with the frosting drizzled on. That’s just my humble opinion. Again, these cupcakes were to-die-for in taste and flavor, so don’t look pass these up! Everyone at my family reunion kept asking “What’s in these?!”, and gave the cupcakes many compliments!
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Brown Sugar Pecan Cupcakes with Caramel Frosting
Ingredients:
CUPCAKES:
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups coarsely chopped toasted pecans
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
FROSTING:
1 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
2 large egg yolks
1/2 cup (1 stick) unsalted butter, room temperature
1/8 teaspoon fine sea salt
1 cup powdered sugar, sifted
1 cup coarsely chopped toasted pecans
Directions:
CUPCAKES:
Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. Can be made 8 hours ahead. Cover; store at room temperature.
FROSTING
Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts. Can be made 8 hours ahead. Store airtight at room temperature.
I haven’t been doing a great job at refreshing your memory as to what I was up to this time last year. Oops! Check out my October tag to see them all, but if you only see one, you really MUST take a look at these Pumpkin Cream Cheese Truffles! They were really REALLY good!
Friday, October 23, 2009
The Boy: What’s for dinner tonight?
Erin: I’m not telling.
The Boy: Will I like it?
Erin: Ummm… I know you like the seperate components. Now we’ll see if you like them combined!
You see, The Boy likes quesadillas. And I make a pretty darn good one. (right Kalena?) And, I know from experience, The Boy liked acorn squash when I sliced and roasted it sprinkled with chili powder, (thanks Martha!). I just wasn’t sure how much he’d be into Acorn Squash Quesadillas. But I just could NOT resist this dish when I discovered it while browsing for acorn squash ideas.
This meal was really special. I love finding new ways to eat vegetarian, and this was a great discovery. If you’re tired of doing the same expected flavors and presentations with your acorn squash, you should really try this. It was warm, spicy, and different. Deb of Smitten Kitchen adapted this recipe from a demonstration she saw at Dos Caminos. I was lucky enough to eat at a Dos Caminos on my trip to New York two years ago. We happened to be there in early November, and I remember being impressed and surprised with the way they prepared Mexican style dishes using seasonal ingredients in a very fresh way.
We enjoyed this as dinner, served up with black beans. Alternatively, served in smaller portions, it could also be a great appetizer to begin a seasonal mexican meal. I didn’t go to the trouble of making the tomatillo salsa, because we had some on hand already. But I definitely recommend the specific fresh and light flavor of it as the perfect condiment with the quesadillas. So whether you make it or buy it, don’t skip it!
Now, you probably want to know what The Boy thought of it. I don’t think it’s going to be in the Top 10 list of his favorite meals of mine, but he did eat it, and he doesn’t ALWAYS eat everything I make. He liked it, but of course, asked where the meat was.
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Acorn Squash Quesadilla
From Smitten Kitchen, who adapted from a Dos Caminos demonstration recipe, but similar to many found in their awesome book, ModMex
Ingredients:
The secret to getting your quesadillas crisp, Lindquist insisted, is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch.
1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend of your choice
Butter for frying quesadillas
Garnishes: sour cream and/or salsa verde cruda
Directions:
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)
When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.
Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into triangles and top with your choice of garnishes. Eat while warm.
Wednesday, October 21, 2009
What will I do when it’s not fall anymore? I’m really not sure… I’m filling my days with flavors of pumpkin and maple, and I am one happy lil gal. This recipe actually came together as a mistake. You see, I wanted to make the pumpkin pie fudge I made last year to take to two housewarming parties I was going to (in one night). The first time I made it I didn’t have a candy thermometer, and just went by instinct, and it turned out FABULOUS. This go-round, I was now the owner of a candy thermometer to correctly monitor the candy-making. The only problem was, it seemed like it was taking FOREVER to reach the recommended temperature. Instead of following my instincts, I followed the instructions. And that’s where I went wrong. Sure enough, much to my chagrin, I ended up with fudge that was a bit on the dry side. The flavor was still awesome, and I gave the best pieces to the intended parties, but I had all of the driest pieces still at home. I’m never one to trash something so I pondered what to do with it. I also realized it had been a while since I made ice cream, and I happened to have space in my freezer to freeze the bowl, so I wanted to come up with an ice cream to mix the fudge into.
I didn’t want to put the fudge in pumpkin ice cream, because that’s just too much, even for me; but mainly because I still wanted the pumpkin pie fudge flavor to shine through. So… I turned to my number two favorite flavor of fall (remember me mentioning this in my last post?), MAPLE! I also happened to be hoarding reading David Lebovitz’s Perfect Scoop from the public library. He’s sort of like the KING of ice cream recipes, if you don’t already know that. So if anyone would have a maple flavored ice cream, it would surely be in there.
This ice cream is truly serendipitous, or a fortunate accident. As it turned out, the slightly dry fudge crumbled perfectly. Once frozen in the ice cream, it was the ideal counterpart in texture and flavor in contrast to the thick creamy ice cream. The maple flavor is there, but not overly sweet or overpowering.
This just might be the very best thing that’s ever came out of my ice cream maker. I think this would be an amazing dessert to share on Thanksgiving, as there’s always going to be someone who unimpressed with the usual pie, or cake, or cookies.
I really cannot urge you enough to try this. I knew I had something dangerous on my hands, so I brought it to work to share with my fellow night-shifters, and I’m already regretting that. I could have happily eaten this all, but… perhaps my waistline will disagree!
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Maple Ice Cream with Pumpkin Pie Fudge
Ingredients:
For the fudge:
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted (I used pecans)
1 tsp. vanilla extract
For the ice cream:
1 1/2 cups whole milk
2 tablespoons sugar
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup dark maple syrup
1/8 teaspoon coarse salt
1/4 teaspoon vanilla extract
Directions:
For the fudge:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
(Note: You do NOT need to put the entire batch of fudge in the ice cream!!! I only put about 1/3 a batch of the fudge in the ice cream, the rest I shared with friends, and I suggest you do the same!)
For the ice cream:
Warm milk and sugar in medium saucepan. Pour cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator. (I like to chill it overnight to be sure.)
Freeze according to your ice cream maker’s instructions. During the last few minutes of churning, add fudge. Freeze until solid & scoopable.
Tuesday, October 20, 2009
As much of yall know, pumpkin is my favorite fall flavor. But coming in a close second, is maple. It just exudes warmth and coziness; a little welcome into cooler temperatures and hibernation. Combined with dijon mustard to make the dressing on this salad, it is a great mix of rich, spicy, and sweet. The same can be said for the spiced pecans. In fact, I knew The Boy & I would love the pecans, as we had just enjoyed something similar at the taproom of our local brewery. So just to be safe, I doubled the amount of pecans! They make for a delicious snack all on their own.
I love recipes like this, because it’s just like something I could get at a local cafe. Don’t get me wrong I love to eat out, but even more I love being able to save money, and still eat well. One of my Nashville “foodie” friends shared this recipe on her blog, and I knew I needed to make it! Food-wise Beth likes a lot of the same stuff I do, so I was pretty sure this would be a winner. She has great “taste” what can I say?
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Spiced Pecan Pear Salad with Maple Vinaigrette
Ingredients:
Spiced Pecans:
1 tablespoon brown sugar
1/2 teaspoon Cayenne pepper
1/4 teaspoon salt
1/4 teaspoon cumin
2 teaspoons olive oil
1 cup pecan halves
Maple Mustard Vinaigrette:
1/4 cup extra-virgin olive oil
2 Tbsp maple syrup
1 small shallot, minced
2 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp Dijon mustard
Salad:
8 cups Mixed Salad Greens
6 oz Gorgonzola cheese, crumbled
2 Bartlett Pears, cut into 1/4" slices
Black pepper, to taste
Directions:
Spiced Pecans:
Combine first 4 ingredients in a medium bowl; add oil, and stir. Add pecans and toss until well coated. Bake at 350 on a sheet for 12-15 minutes. (You might want to stir/toss them at the half way point.) Remove from oven and set aside to cool.
Dressing:
Whisk all ingredients in a medium bowl, set aside.
Salad:
Combine salad greens and dressing in a large bowl and toss. Divide salad evenly among 6 plates. Sprinkle each with cheese, pecans, and black pepper. Top with pear slices and serve.
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