Sunday, March 31, 2013

The Official Easter Menu 2013

We're having company and I'm cooking pretty much everything! And I'm super excited about it. So here's the menu and the links to some of my recipes :)






Crackled Deviled Eggs
Spinach Pie
Asparagus and Canadian Bacon Quiche










Salad
Pineapple ham
Vegetarian Lasagna
Lasagna







Carrot Cake with Cinnamon Chocolate Swirl Whipped cream
Strawberry Cupcakes with strawberry whipped cream frosting






Plus we're coloring awesome eggs (the hollowed out kind!).

Hope everyone had a fantastic Easter!!!


Saturday, March 30, 2013

Recipe: Carrot Cake with Cinnamon Chocolate Swirl Whipped Cream

Carrot Cake
1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil (I used olive oil)
1/2 tsp vanilla extract
1/4 cup heavy whipping cream
2 cups all-purpose flour (I misread the original recipe which only called for 1 1/2 cup but it came out delicious with that extra half cup) plus some to dust the pans
1 tsp ground cinnamon
1/2 tsp nutmeg
1 pinch all spice
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups grated carrots
Butter to grease pan

Preheat oven to 350°F. Grease your pan(s) with butter and dust with flour. I used two pans, one 8" and one 4" so I could make a tiered cake.
Beat sugar, eggs, oil, vanilla and heavy cream together in a bowl with an electric mixer until well combined.
In another bowl mix together flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt together. Slowly add 3/4 of the flour mix to the sugar continuously stirring. Mix until well blended and then add the carrots (I meant to add chocolate chips as well, but I forgot). Add in the remaining flour.
Pour into your pan(s). Bake until a tooth pick inserted into the center of the cakes come out clean. The smaller cake pan took approximately 20 minutes to cook while the larger pan took almost 30 minutes.
Let cool completely before frosting.



I adapted the original recipe Martha Stewart's Carrot Cake Mini cupcakes and adjusted it to what I had in my cupboards. I also decided to make a cake instead of cupcakes because one of my friends already made Strawberry cupcakes for our Easter Dessert.

The original suggests using a Cream Cheese frosting but I also decided against it for this time. Mostly I didn't feel like buying cream cheese. I also really wanted a lighter topping for the carrot cake so I decided to make my own concoction. I've really enjoyed making whipped cream frostings so I decided to go with that again, and since I forgot to add in the chocolate chips to the carrot cakes I added a chocolate ribbon to the whipped cream as well for a little texture and flavor. I frosted each layer with the chocolate ganache itself and then added the delicious whipped cream


Cinnamon Chocolate Swirl Whipped Cream
1 cup heavy whipping cream
1/4 cup heavy cream
1/2 package of chocolate chips
1 tsp cinnamon
1 tbs brown sugar

In a double boiler (or a makeshift like I use) melt your chocolate with a 1/4 cup of heavy cream (or milk) until you have a smooth creamy texture. Remove from heat and stir periodically as it cools.
In a cold bowl whip your whipping cream, cinnamon and brown sugar together until you get stiff peaks.
When the chocolate is room temperature (preferably cooler), add in about 1/4 cup of the cinammon whipped cream. Pour this ganache onto the layers of your cake.
Then very gently fold about half of the chocolate into the whipped cream. You can add as much of it as you like to the cream depending on how chocolate you want your whipped cream to be.
Refridgerate until you're ready to frost.

The whipped cream and ganache I didn't use to frost the cake I stored in air tight containers. I might just eat them on their own. Yes, they're that good!


Friday, March 29, 2013

The Art of Easter Eggs

When I was a little kid I used to love painting Easter Eggs with my mother and brother. We'd wait all week long in anticipation. Mom would boil the eggs on the Friday before Easter and we'd let them cool until Saturday morning. At best Mom could keep us busy with other activities until around noon. But as soon as lunch was over, there was no stopping us. We were going to paint those eggs.
I remember the painting kits in their pastel boxes with bunnies and chicks. They always showed these beautiful eggs painted in gorgeous colors and patterns; ones that as children we wanted to emulate but had no idea how.
We'd mix up the tablets in clear plastic cups with water and white vinegar and watch as the colors magically appeared.
And then the fun really started. Each kit came with thin wire spoons that you had to balance your egg on.  When we were really little, Mom would help steady our tiny hands and then when I got old enough I would push her away and say, "I can do it. I don't need help". A couple of years later my brother would say the same and mom would watch us carefully and do clean up after our many spills.  Patient, I remember her somehow always being so patient with us even when we started arguing with one another. We could never agree on which colors to use and we always argued over who got to decorate how many eggs. I remember Mom looking at us with a smile. She'd scold but mostly she stayed calm. The scolding and yelling came from Grams. Grams had no patience for our messy arts and crafts.
But we loved working with Mom on our projects.
I remember there were years when I refused to use pink because I thought it was "icky" and "girly" (I was obviously a tom boy, a trend I mostly grew out of) and other years where I would only paint my eggs in shades of purple or blue.  It was fun to experiment, dip the eggs into one color and then another to see what would happen. We would always be disappointed to see that mixing pink, orange, yellow, green and blue only resulted in a dull brown color. It took skill to accomplish tie dye and we just didn't have that kind of hand eye coordination. I still don't (I'm pretty sure my bro doesn't either).
It took us about an hour to decorate the eggs, dye, stickers, stencils, pens... By the end of the hour, the dye was everywhere; on the kitchen table, on the floor, on us... on the dog. I'm not sure how we did it, but I distinctly remember Thunder getting a whole lot of coloring on her. Fortunately she wasn't a white dog or else we'd have had a problem. We'd giggle and Mom and Grams would clean up and help us into clean clothes and we'd let our eggs dry.
I loved decorating those eggs. They were never gorgeous although Mom always said they were. They were generally a mish mosh of colors melting into one another but they were pretty to her because we had spent the time and effort making them.  They would be center pieces on our dining room table for about a week.
Easter Sunday they sat in their baskets in the middle of the table surrounded by all of the amazing food that Mom and Grams would cook up and then for the next days they would stay on display.
Then just as suddenly they were gone.

Unfortunately hardboilded eggs only last for so long. And then they can become stink bombs (Paul was quite good at cracking the eggs at just the right moment).
I don't know if mom ate the eggs or just threw them away at discreet moments, but they disappeared never to be seen again, only to be remembered in photographs.

I love photos and memories but I would have loved to be able to actually have some of those eggs that we so laboriously created. I don't remember who suggested it, or how I found the idea, but a couple of years ago I finally had the solution.

You can keep the eggs you decorate if they're hollow. With no yolk and white there's no way for the egg to go bad.

It's actually a simple process and it's nice because you wind up with keepsakes. I've been hollowing eggs throughout the week as I need them to cook. So I've made French ToastSpinach pie, Asparagus and Canadian Bacon Quiche, and Carrot Cake. As a result I have 8 hollow eggs to play with tomorrow.

DIY: How to Hollow Eggs
6 eggs (or however many you're going to paint)
a pin (a safety pin or long needle)
a bowl

Very carefully use your pin to poke a hole into the top and bottom of the egg. Use the pin to make the hole on the bottom (the slightly wider side of the egg) slightly larger. It should be about a centimeter or so wide. Make sure the thin skin below the shell is pierced through as well and then blow through the top of the egg. It's going to take quite a bit of air, but the yolk and white should spurt right out into the bowl.

Use the eggs to make french toast or an omelette, or a scramble or really anything that requires eggs.

Rinse the eggs out with water and let dry. Decorate to your hearts content.
So long as you store the eggs carefully, they should stand the test of time.

This year I'm going to decorate again for the first time in years. It's going to be a group project on Easter Sunday before we eat dinner and we'll use the eggs as a center piece for the table.  I think we're going to use Coolaid instead of the boxes of paint and then I'll write about how that turns out as well!

Then I'm going to hold onto these eggs for a long time.

Thursday, March 28, 2013

Recipe: Savory French Toast Sandwich

I love french toast and I especially love making sandwiches with French Toast.  It's easy to make and fun to get creative with.

Savory French Toast
4 pieces of thick sliced bread (challah or whole wheat)
2 eggs
1 tsp cinnamon
1 tsp cayenne (even a little more if you like spicy)
1 tbs white white (optional)
Salt and pepper to taste

Whip the eggs with the spices and white wine. Soak the slices of bread in the egg mixture.  Heat a small amount of oil or butter (if you want to go healthy, you can also use cooking spray) and then place the slices down on the hot surface. If you're using cooking spray, it will heat faster and possibly begin to smoke. I prefer to use butter because I like the taste best, but oil gets a great golden color as well. Let cook for about a minute on each side or until golden brown.

At this point you can either serve the french toast with syrup and bacon or you can do what I often do and make a sandwich.

Tonight I decided to make a vegetarian french toast sandwich using fresh spinach, cheddar cheese, cream cheese and cranberries. I spread the cream cheese while the french toast was still warm and then sprinkled with shredded cheddar (it starts to melt right away). You can slice the spinach leaves or place them whole on the bread if you prefer and then add as many cranberries as you like. It adds a nice sweet kick that isn't too jarring.  It was utterly delicious and I highly recommend trying it.  And it paired really well
with my Once Upon a Vine Chardonnay.



Saturday, March 23, 2013

Restaurant Review: Alice's Teacup Chapter 2

Walking down 73rd street towards Central Park you don't always notice Alice's Teacup right away. It's a small store front, a little below street level. If you're moving quickly, as New Yorkers often do, you could easily miss the whimsical colored window.
W 73rd between Colombus and Amsterdam
Stepping inside is stepping down the rabbit hole but with scones and a beautiful assortment of different teas. Alice's is one of my favorite places in NYC (all 3 locations but the west side location in particular). It embraces a sense of whimsy and is inviting for both children and adults. It has the feeling of a British tea shop but also somewhere a child can decide to be a fairy for the afternoon. There are large canisters of tea, and a small bakery in the front.
The opposite wall is Alice Paraphenilia, tea pots, books, fairy wings, fairy dust. Imagination at any age is accepted here. In fact, I often ask to make a wish and the wait staff is happy to sprinkle fairy dust over my head. It's something that most children do and get excited about, but I love that the staff doesn't blink when an adult wants to play too.

I go to Alice's fairly often, either with friends for a fun meal, by myself to sit and write or even just to pick up scones for a picnic in the park (just about a block away). There's almost always a wait but it's worth it. The staff is always friendly and helpful, even when there's a crowd. I honestly don't mind waiting for the buttery scones and hot tea. There's clotted cream and raspberry jam. They do some delicious sandwiches and if you're looking for an authentic british experience you can always order one of their delicious "towers". I believe there are 3 tower choices, each with a fantastical name like the "jaberwocky" and you can order based on how many are in your party or on how hungry you are. Each tower comes with finger sandwiches, scones with cream and jam and a selection of cookies and cakes. And you get to pick whichever tea happens to tickle your fancy that day. They have a large selection of oolong, black, green, white, caffeinated, decaf, floral, rooibos, matè... I love reading through their combinations and trying different teas each time. And I love that they have a different selection of fresh scones each day.
I was there Thursday afternoon and had a tea and scones plate (2 scones and a pot of tea for $12, on the expensive side, but well worth it). I chose a basil goat cheese scone and a chocolate chip salted caramel scone and had an oolong (I don't remember it's full name but I think it was Hao Bao) known for it's detox properties.. which I definitely needed after all of the filling and delicious goodies.
Everything was delicous. The tea was light and full of flavor while the basil goat cheese scone was flaky and practically melted in my mouth with its savory goodness. It went really well with a light spread of butter while the chocolate chip caramel was a perfect dessert paired with the cream and jam. The clotted cream is delicous although not the best I've had (that would be in London). I really enjoyed the combination.
No one rushed me as I sat there eating and writing. I got a chance to sit and relax and daydream in a very creative environment.
There are Alice in Wonderland quotes scrawed on the walls and it's very inviting. I love that it's a great place to relax or to bring children for an afternoon of dressup for a magical tea party. I love being around for brunch because you see so many different people.
And the brunch menu with poached eggs and french toasts is absolutely stellar. But just remember that they don't take reservations, so you should get there early. Be prepared to do a little waiting. I would recommend taking a walk in the cute neighborhood. There is some great shopping and quite a bit to see. Or you can always go into central park while waiting for your scones.

Friday, March 22, 2013

Recipe: Lemon Meringue Pie

So I've never actually made lemon meringue pie before and I'm not exactly clear how I decided to make it, but I did tonight. We were talking about desserts and there were egg whites in the fridge and lots of lemons to play with.
I think it came out quite nicely for a first attempt and can't wait to try it again.

Simple Pie Crust
1 1/2 cups flours
2 tsps sugar
1 tsp salt
1/2 cup vegetable oil
2 tbs whole milk

Preheat oven to 400 F.
Mix all the ingredients together and pat down into the bottom and sides of a 9" pie pan. I didn't have a 9" pie pan, so I used 2 8" cake tins and just made two shorter pie crusts. Poke holes into bottom and sides
Bake for 10 minutes or until golden brown. Keep an eye on the crusts because they cook quickly.  And then use with any pie recipe (in this case obviously lemon meringue xp )



Lemon Meringue Pie
1 cup sugar
2 tbs  flour
3 tbs corn starch
1/4 tsp salt
1 1/2 cup water
2 lemons squeezed and zested
2 tbs butter
4 egg yolks whipped
1 9" pie crust or 2 8" pie crusts
4 egg whites
6 tbs sugar
1 tbs vanilla

Preheat oven to 350 F.

Lemon filling: In a medium sauce pan, whisk together sugar, flour, corn starch and salt. Slowly add in the water, fresh lemon juice, and lemon zest. Blend well. Cook over medium heat, stirring constantly until it comes to a boil. Add in butter. In a bowl, whisk the egg yolks and then add a half cup of the hot lemon/sugar mixture. Then pour back into the lemon mixture and bring to a boil. Continue to cook and stir until thick. Remove from heat and pour into pie crusts.

Meringue: In a bowl, whip the egg whites until foamy and mix in the vanilla. Add sugar gradually, and continue to whip until the eggs form stiff peaks. Spread meringue over lemon mixture, sealing the edges at the crust.

Bake for 10 minutes or until meringue is golden.

























-Raspberry Truffle