Friday, October 24, 2014

Thai Curry Cupcakes



Thai Curry Cupcakes

One of my latest endeavors was an Asian Tea Party called Shades of Jade designed for a bridal shower. I created a menu of different Asian fusion foods and desserts inspired by my favorite Asian flavors.
The highlight of the menu was my Thai Curry cupcake, which I am thrilled to share with you! The subtle red curry flavor compliments the hints of vanilla and coconut milk in the cake. A light citrusy sweet glaze of lime and coconut milk is the perfect final touch. 
I usually like to make everything from scratch, but I don’t mind using certain pre-packaged mixes as a base when I come across a great product. I often experiment with Trader Joe’s products since I work in the demonstration kitchen there, and I happen to love their vanilla cake mix. It stands alone as a great mix or it can be altered to fit your favorite recipe.
To give this cupcake a fun Asian twist, I substituted the milk in the recipe for Trader Joe’s light coconut milk (has no guar gum) and added Thai red curry paste from Asian Creations Thai Kitchen.
Baking Tip: I always reduce my baking temperature to 325 degrees for cakes and cupcakes. The lower temp help keeps them moist and delicious, especially when baking ahead of time!



Recipe & Directions
Cake Batter:
1 Package Trader Joe’s vanilla cake mix
2 Large eggs
1 Stick unsalted butter, melted
1 Cup Trader Joe’s light coconut milk
1 Generous teaspoon Thai Kitchen Asian Creations red curry paste

Mix well with wooden spoon or spatula until well blended and smooth.  Do not over mix batter.
Place cupcake liners in a 12-cup muffin tin and divide batter evenly across tins, approximately ¾ full.  Bake at 325 degrees for 20 minutes.  Begin checking for doneness after 15 minutes and every 2-3 minutes after.  Cupcakes are done when toothpick comes out clean.  For best results do not over bake.
Cool on cooling racks for 15 minutes, remove liners and then prick holes in cupcakes with a wooden skewer or toothpicks to prepare them to soak up the glaze.



Glaze:
1/3 cup + 1 Tbsp lime juice
Zest of 2 limes
¼ cup Trader Joe’s light coconut milk
3 Tbsp vegetable oil
4 Cups confectioners’ sugar
Whisk ingredients together well in a bowl large enough to dip the cupcakes. Gently dip cakes into glaze and place back on cooling racks. Be sure to place cooling racks over sheet pans or something to allow for icing to drip.  I like to dip cakes twice for an extra delicious bite, but it is not necessary and may require an additional batch of glaze.   Sprinkle top of cakes with coarse gold sprinkles if desired.  Let cakes dry for several hours. 

If storing over night place in airtight container. 






Wednesday, July 2, 2014

Crumpet Croutons

Origins:
While working with a crumpet at a food demonstration, I noticed that the strange texture of the crumpet could make a fabulous crouton.   Homemade croutons are something special and crumpet croutons even more so.  I decided to try them out on my friends at my book club meeting that evening.  The menu for that evening was gourmet pizza and Caesar salad.  The croutons were just coming out of the oven when my friends arrived, and of course they had to sample them. I wondered if there would be any croutons left for the salad.  Needless to say they were a hit!

The unique nooks and crannies of the crumpet are ideal for holding the oil and spices and the texture is perfection when toasted up in the oven.  The crumpets were toasty on the outside and had just the right amount of chewy bite on the inside.  These have been my go to crouton ever since.
I decided to see if crumpet croutons had been done before, and I discovered a like minded Aussie had a recipe on making croutons from her stale crumpets.  While crumpets are not something I had worked with before they have now gained a place as a staple in my pantry for my homemade croutons.

 Enjoy making croutons from crumpets!   



Crumpet Croutons


Ingredients
British style crumpets
Olive oil or butter or a combination of the two
Salt and pepper to taste

If you added nothing else they are delicious but I like to enhance the flavors of the croutons to compliment the dish I’m using them in.

Seasoning Options
Add garlic powder, onion powder and dried herbs for a basic dish.

For Caesar salad add fresh minced garlic approximately half way through the cooking process.

For panzanella add seasonings that compliment the style of salad you are making,  My Cajun style croutons have paprika and a little cayenne pepper added in addition to basic herbs.  

As you can see it's all about making the crouton compliment your dish.  There is no wrong or right combination.



Method
Cube your croutons according to the dish you are making.  The ones pictured here are on the larger size for Cajun panzanella salad.  I bake them on a baking sheet at 350 degrees, don’t overcrowd the pan so they will get nice and toasty.  Crumpets have a lot of moisture so they need to cook long enough that the moisture cooks out, but they retain a little chew in the bite. Approximately 15-20 minutes.  These croutons hold well for the next day and can be warmed up quickly in the oven to revive their crisp texture.


Wednesday, June 25, 2014

Lynn's Dijon Vegan Potato Salad

Origin:

Potato salad was a staple in my southern home while growing up.  This popular side dish is prevalent all over the world.  When I decided I wanted a vegan, mustardy warm potato salad that was a little lighter and healthier, I decided to try something along the lines of a Dijon vinaigrette dressing on roasted potatoes.  I actually prefer to make most potato salads with roasted potatoes as I think they seem a little heartier and more satisfying.  There are many different variations on this dish from all over the world, my childhood potato salad resembles a Romanian style salad using potato, eggs, onions and olives with the addition of mayonnaise.  Potato salad is a popular dish because it’s made with inexpensive ingredients and is a hearty side, though in recent years it has developed a bad rap for being unhealthy and fattening.  Old world variations are simpler and much healthier than most American varieties.  Some are simply dressed with lemon juice, olive oil, salt, pepper and fresh herbs.  Check out Wikipedia’s history of "Potato Salad” for more flavor profiles from around the world.  I’m definitely going to try some of the variations I read about, starting with the Dutch style potato salad with corned beef.


Lynn's Dijon Vegan Potato Salad

Ingredients
2lbs Baby Dutch potatoes or any creamy yellow potato
1/2 cup quality extra virgin olive oil plus additional
1 Tbsp
1/4 cup each:  fresh dill, parsley and chives or green onions, coarsely chopped
3 Tbsp  quality white wine
3 Tbsp Champagne vinegar or white vinegar
2 tsp mild yellow miso
1 tsp salt plus additional 1/2 tsp
½ tsp black pepper plus additional ¼ tsp
½ tsp - 1 tsp Dijon mustard, I use 1 tsp for a more robust flavor.

Method
Cooking  Potatoes: Wash potatoes and dry thoroughly.   Cut into bite pieces and lay onto 2 baking sheets lined with parchment paper.  Drizzle with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper and toss well.  Roast at 375 degrees for 30-40 minutes tossing halfway through cooking.  Potatoes should just be turning golden brown, be careful not to dry them out.

Dressing:  Place Vinegar, water, wine, herbs, miso, Dijon mustard salt and pepper into blender and pulse until blended.  Place blender on low setting and slowly drizzle in olive oil.  Toss vinaigrette into warm potatoes and let sit for at least 15 minutes.  Serve warm, at room temperature, or cold.

Try serving on a bed of your favorite greens and topping with grilled or roasted salmon, add some capers or thinly sliced pickled red onion.

Origins

When I was naming my business, Lynnmoncello Flavor and Style Origins, I chose the word origins because I felt compelled to pay homage to the foods, recipes, and ideas that spur my own creative concepts and inspirations.  I glean inspiration from old world cuisine and cooking techniques as well as our modern takes on them.  When I am planning a recipe, sometimes I am just adjusting a dish to my personal taste or I am creating something that I have never seen before.  Often these new dishes are inspired because I am contemplating what to do with an unfamiliar ingredient, craving something different, or in response to a client’s needs or requests.  When I meet clients who are planning special events, I strive to give them my interpretation of their favorite ideas in order to make their event just as special as they are themselves.  The challenge to create something personal and unique is what origins is all about.

Wednesday, May 7, 2014

Champagne Poached Pears



Champagne poached pears are a versatile ingredient for salads, appetizers and desserts.  The essence of the champagne adds an indulgent touch to the every day fruit. They have a fresh, light flavor that is perfect for dishes like this salad made with spring mix lettuce, red onion, spiced pecans, and goat cheese.


I found the Jaume Serra Cristalino sparkling wine to be an affordable alternative to genuine champagne. This wine has been chosen as value brand of the year by Wine and Spirit Magazine for 3 consecutive years. Champagne is actually sparkling wine that is made in Champagne, France, where the process of making sparkling wine was discovered by the monk, Dom Perignon.

Champagne Poached Pears

Ingredients
4-6 pears
1 bottle sparkling wine
1 cinnamon stick
Zest and juice of 1 lemon
3/4 cup sugar
1 tsp pure vanilla extract

Method

1. Peel pears, keeping stems intact for presentation
2. Place the sugar, champagne, cinnamon, lemon juice and zest, and vanilla in a saucepan that is just big enough to hold the champagne and pears.
3. Add a little water if necessary so the pears will be completely immersed.
4. Place over medium heat and stir until sugar is completely dissolved. 
5. Stand the pears in the liquid, then bring to a boil.
6. Once the liquid has come to a boil reduce the heat and simmer for 15 minutes.
7. Let cool completely and store refrigerated for up to 3 days in the poaching liquid.  A large mason jar works well for storage.

You can use many types of pears for this recipe, just make sure you use a firmer pear for presentation and texture.  If the pears are too ripe they won't hold up well.