I Sing In The Kitchen

Cilantro Hummus

Posted on February 5, 2012 by I Sing In The Kitchen

Super Bowl Sunday.

Any Seinfeld fans out there?

This Super Bowl ad is pretty funny.

If you are looking for a dip that is just a bit different, try this Cilantro Hummus.

In less than 2 minutes you have a wonderful variation of Hummus, bright with flavor from the cilantro.

Cilantro Hummus

Ingredients:

3 Tbs tahini
Grated zest and juice of one lemon
1 garlic clove
100ml olive oil
400g garbanzo beans (chick peas), drained
Bunch of coarsely chopped cilantro

Directions:

1. In food processor, blend all ingredients except olive oil, until it is a coarse mix.

2. With the food processor running, slowly pour in olive oil until smooth.

3. Season with salt. Add a little water if hummus is too thick.

Serve with toasted pita bread

Serves 4

Recipe from Delicious Magazine

I couldn’t resist playing this song.
Aztec Camera-Down The Dip

Check out Aztec Camera on Myspace. Buy the band’s music here. (High Land Hard Rain is one of my favorite albums ever. If you are looking for some timeless, excellent music then this would be a good disk to get.)

Cheers!

Posted in Snack, Starters | Tagged Aztec Camera | 3 Comments

Beef Taco Ring

Posted on February 4, 2012 by I Sing In The Kitchen

No truer words could be spoken.

Now tomorrow is going to be split up between the Giants fans and the Patriots fans.

I live in New England, so you might have an idea which team I’ll be cheering for in this year’s Super Bowl.

If you need something ridiculously easy to make and bring to a party, consider this yummy Beef Taco Ring.

You can assemble the ring early in the day and bake just before serving.

I made this last night for my daughter to bring to her Nordic Team Dinner. I used a disposable foil pizza pan for the ring and a disposable cupcake pan to put the garnishes into.

Even better, the recipe doubles easily so I went ahead and made dinner for the rest of my family at the same time.

Win Win.

And may the best team win.

Beef Taco Ring

Ingredients:

1 1/2 pounds ground beef
2 packages (1 ounce each) low-sodium taco seasoning mix
1 cup water
2 packages (8 ounces each) refrigerated crescent rolls
Garnish:
Sour cream
Shredded lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole

Directions:

1. Place a rack in the center of the oven, and preheat the oven to 375℉.

2. In a large skillet, over medium heat, break up beef and cook until the meat cooks through, 3 to 4 minutes. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid reduces, 4 to 5 minutes. Set aside.

3. Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone (about 14- by 16-inches) on a work surface. Arrange the triangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3- to 4-inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat.

Note: I was in an incredible rush, having only a little time between ski drop off and piano pick-up to get this made, so my ring was very rustic. No matter. It looked great anyway.

4. Bake the ring until it is golden brown, 20 to 25 minutes. Remove it from the oven to cool for 3 to 4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments to the side.

Serves 8

Recipe from What Can I Bring Cookbook? by Anne Byrn

Here is a strange and highly addictive song.

“You got me drunk after the match
I told you secrets over sausage and mash
I spilled the beans
Now I have to kill you”

Okay.
Luke Haines-Gorgeous George

I love this, too.

Check out the very cool Luke Haines on his Website and on Facebook. Buy his music on the Website.

Cheers!

Posted in Beef, Main Courses, Snack | Tagged Luke Haines | 4 Comments

Lavash Pizzas with Arugula and Eggplant. Typhoon Is Storming The Kitchen.

Posted on February 3, 2012 by I Sing In The Kitchen

One of the creepiest things I ever saw (not to mention the photo in yesterday’s post) was a snake cage at a zoo that had a chameleon inside to serve as the slitherer’s lunch. I’ll never forget the chameleon, perched high on a branch, motionless except for its eyes that were swiveling around to look at the large snake that was very slowly making its way towards it.

Ugh. I did not stay for the meal.

So, speaking of chameleons, how about this nonsense?

And this?

Lavash Pizza. It couldn’t be easier to make. The lemony, peppery arugula is so good on top of the hot vegetables and the oozing cheese.

I assure you that these pizzas will taste better than a chameleon any day. Unless you go by the name of Kaa, Sir Hiss or Nagini.

Lavash Pizzas with Arugula and Eggplant

Ingredients:

1 (1 1/2-lb) eggplant, peeled, cut into 1/2″ cubes
1 teaspoon sea salt, plus more for seasoning
2 tablespoons extra-virgin olive oil, divided, plus more for brushing
Freshly ground pepper
4 (8 inch) squares soft whole wheat lavash (I used regular white)
1 cup small cherry or grape tomatoes, halved
1/2 cup chopped green onions
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon chopped fresh oregano
1 teaspoon crushed red pepper flakes
8 cups arugula
1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 450°F.

2. Toss eggplant with 1 tsp salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry. Return eggplant to bowl and toss with 1 Tbs oil. Sprinkle with salt and pepper then spread on a rimmed baking sheet. Roast eggplant until soft and browned, about 15 minutes.

3. Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes.

4. Toss arugula, 1 Tbs oil and juice in a large bowl. Season with salt and pepper.

5. Mound arugula salad over pizzas. Slice and serve.

Recipe from Bon Appétit Magazine

Portland, Oregon based band, Typhoon, are hot, hot, hot.

Large, too. Anywhere from 7 to 17 musicians in the fold.

The song CPR-Claws Part 2 is from the band’s 2010 release, ‘Hunger And Thirst’. It’s one of those songs that I put on whenever I need an injection of music to pick me up.

Those claps, the increasingly frenetic beat, those horns, the ‘Oh Ahs’!

Yes.

“You struggled but you could not afford
the weight
and in a senseless moment
everything you’re working toward
was taken away”

Play and repeat.
Typhoon-CPR-Claws Part 2

Check out Typhoon on Myspace and the band’s Website. Typhoon will be touring the western USA in March and play at SXSW. Dates are up on the website. You can buy Typhoon’s music there, too.

Cheers!

Posted in Main Courses, Snack | Tagged Typhoon | 2 Comments

Short And Sweet. Mini Cookies And Cream Puddings.

Posted on February 2, 2012 by I Sing In The Kitchen

Have you seen this viral image?

Nothing sweet about it at all. See if you can find the spooky thing in this picture.

Ew!

Nothing Ew about these sweet little Puddings. Quick and easy. The anti-Ew. The We. Oui.

Mini Cookies And Cream Puddings

Ingredients:

1 (15.5 oz) pkg Chocolate Sandwich Cookies (such as Oreo), divided
1/4 cup sugar
1/2 cup butter, melted
4 cups cold milk
2 (3.3 ounce) packages vanilla instant pudding mix
1 (8 oz) container whipped topping (such as Cool Whip),thawed and divided
Garnish: Oreo cookie halves or crumbs

Directions:

1. Preheat oven to 350℉.

2. Crumble 10 cookies and set aside.

3. In food processor, combine remaining cookies and sugar. Pulse until cookies are finely ground. Add melted butter and process until well combined. Divide mixture among 6 to 10 ramekins or small baking dishes (the number of ramekins you use will depend on their size. Paula used 6 (5 inch) miniature pie tins). Place ramekins on a baking sheet and bake for 9 minutes. Cool completely.

4. Pour milk into a large bowl. Add pudding mixes and reserved, crumbled cookies. Stir to combine. Divide mixture among prepared crusts. Chill until ready to serve. Top with whipped topping and cookie garnish.

Recipe from Paula Deen’s Holiday Baking Magazine

Now for some short and sweet music.

Short.
The Auteurs-Lenny Valentino

A sweet song from the very sweet Edwyn Collins.
Edwyn Collins-My Beloved Girl

Buy The Auteurs music here and learn more about the band here.

You can learn more about the fantastic and fascinating Edwyn Collins on his Website. You can buy his music there, too.

Cheers!

Posted in Dessert | 2 Comments

Toffee Triple Chocolate Cupcakes With Salted Caramel Icing

Posted on February 1, 2012 by I Sing In The Kitchen

E-flat walks into a bar. The bartender says “Sorry, we don’t serve minors”.

I live for that kind of humor. (Thanks, Nat!)

I live for over the top cupcakes, too.

These are the best freakin’ cupcakes I have had in ages.

Chocolate chocolate chip cake dipped in a chocolate sauce that firms up. Rolled in chocolate covered toffee and topped off with salted caramel Swiss buttercream.

Perfection. Especially when you make sure that each bite has a bit of each of the components. Wow.

Toffee Triple Chocolate Cupcakes With Salted Caramel Icing

Ingredients for chocolate chocolate chip cupcakes:

1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons instant coffee
1/2 cup hot coffee
1/2 cup chocolate chips
1/2 cup chocolate covered toffee bits, to roll the finished cupcakes in

Ingredients for caramel icing:

5 large egg whites
1 1/2 cups sugar
1 lb unsalted butter, chopped and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup caramel sauce

Ingredients for chocolate dipping sauce:

2/3 cup dark chocolate
2 tablespoons heavy cream
4 tablespoons confectioners’ sugar, sifted
5-8 tablespoons warm water

Directions for chocolate chocolate chip cupcakes:

1. Preheat oven to 350ºF. Line muffin pan with cupcake papers; set aside.

2. Combine flour, cocoa powder, sugar, baking soda, and salt in a bowl.

3. Cream butter, eggs, and vanilla with a mixer for one minute. Add the flour mixture and mix for 20 seconds or until just combined. Add the instant coffee to the hot coffee and stir to dissolve.* Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.

4. Add chocolate chips and divide batter evenly among the lined cups.

5. Bake 18-22 minutes or until a toothpick inserted into the cupcakes comes clean. Set the pan on a rack to cool.

6. Ice the cupcakes when they are completely cool.

Makes 12 cupcakes
*This was not included in the original post. I updated the directions on 9/8/12.

Directions for caramel icing:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150ºF while whisking constantly.

2. Transfer egg mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

3. Add butter one piece at a time, mixing to incorporate after each addition. The mixture may appear to be almost curdled. Keep mixing and the icing will become even and smooth again. Add salt and vanilla and mix to combine. Mix in caramel sauce.

Directions for chocolate dipping sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. (I did this in the microwave. Microwave chocolate for 1 minute. Add heavy cream and microwave for 30 seconds longer. Remove from microwave and stir until smooth and fully combined.)

2. Add confectioners’ sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. (My chocolate seized up when I added some more water after dipping 2 cupcakes and needed it thinner. I just put it in the microwave for 20 seconds and it smoothed perfectly.)

Directions to assemble cupcakes:

1. To ice the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt.

2. Chop about 4 chocolate covered toffee bars (such as Skor or Heath) to get about 1/2 cup of toffee bits. Place on a plate.

3. Remove cupcakes from freezer and dip in warm chocolate sauce, and then roll sides into chocolate covered toffee bits.

4. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping icing on top.

Recipe from Bakers Royale

Special cupcakes deserve a special band (or should it be the other way around?).

I first played The Twilight Sad here, but with their new album coming out this week, on February 6th, I think it’s time to play them again.

Another Bed is totally different from the deep, dark guitar sound I usually associate with my favorite songs by The Twilight Sad.

Another Bed might be totally different, but it is Totally Awesome. Like Totally.

Lush with circa 1980s synth, Another Bed demands your attention and your most energetic dance moves. What sets this song apart from a lot of dance songs is that the lyrics are so great.

“I’ll find you. Don’t worry.”

I love that.
The Twilight Sad-Another bed

Check out The Twilight Sad on their Website. You can buy the band’s music (and cool T-shirts) there. The Twilight Sad come to the USA later this month. Tour dates are listed on the website. I hope I can make it to the Allston show.

Cheers!

Posted in Cupcakes | Tagged The Twilight Sad | 17 Comments

Dutch Baby With Cranberry Orange Syrup. TSDOLE Singing In The Shadows.

Posted on January 31, 2012 by I Sing In The Kitchen

Remember this?

Breakfast time.

Have you ever had a Dutch Baby Pancake before? It is an eggy skillet bake somewhat like a sweet Yorkshire Pudding.

Dutch Babies are great to whip up when you are cooking for a bunch of people. Quick, easy to make and fun to see all puffed up as it is removed from the oven. The pancake sinks as you cut it.

The Cranberry Orange Syrup is a lovely complement. My syrup turned out more like compote, but was delicious nonetheless.

Dutch Baby With Cranberry Orange Syrup

Ingredients:

1 cup whole milk
4 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup flour
1/2 cup orange marmalade
1/4 cup dried cranberries
2 tablespoons butter
1 tablespoon sugar

Directions:

1. Move rack to the middle position in oven and pre-heat oven to 425℉.

2. Whisk milk, vanilla, eggs and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps.

3. Let stand for a few minutes and whisk again (or use a blender).

4. Bring marmalade, cranberries and 1/4 cup water to a simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes; cover and keep warm.

5. Meanwhile heat butter in a heavy bottom skillet (cast iron works well) over medium heat until light golden brown.

6. Pour milk mixture into skillet.

7. Transfer to oven and bake until puffed and golden (15-17 minutes).

8. Without removing Dutch Baby from oven, sprinkle with sugar. Turn on oven broiler and broil until puffy and golden brown, a few minutes longer.

9. Serve immediately from the skillet and drizzle with sauce.

Serves 4 to 6

Recipe from Pam Anderson in USA Weekend

The Strange Death Of Liberal England are a band out of…..gasp….England!

The lead singer’s voice makes me think of Broken Records.

The guitars in Shadows makes me think of British Sea Power.

Makes me think that I like everything about this song. The perfect rock out lullaby to sing to your (dutch) baby.

“Close your eyes”

The Strange Death Of Liberal England-Shadows

This clip is so strange. The music is such a racket that it is actually kind of good.

Check out TSDOLE on Myspace and buy their music here.

Cheers!

Posted in Breakfast | Tagged The Strange Death Of Liberal England | 2 Comments

Frozen Pineapple Mango Jalapeño Cocktails To Spice Up Your Day

Posted on January 30, 2012 by I Sing In The Kitchen

Looking for a drink that is a little out of the ordinary?

These Pineapple Mango Jalapeño Cocktails are smooth and refreshing. Not too sweet and the hint of spice from the chile and salt is surprisingly good.

I doubled the recipe and made one pitcher, rum free, for my kids. They loved the drinks, jalapeño and all.

I added about 3/4 cup rum to the second pitcher to create a very welcome adult beverage. A hint of the tropics to warm up my winter.

Frozen Pineapple Mango Jalapeño Cocktails

Ingredients:

2 cups ice cubes
1 cup diced frozen pineapple
1 cup diced frozen mango
1 cup pineapple juice
1/3 cup cream of coconut
2 Tbs lime juice
1 tsp seeded jalapeño
Pinch of salt
Optional (really should say mandatory) 3/4 cup rum

Directions:

1. Purée all ingredients in a blender until smooth.

Makes 4 cups

Recipe from Cuisine At Home Magazine

I saw this video making its way around Twitter this past weekend. I cannot get the song out of my head. It is absolutely gorgeous.

Here is O Canada sung by Gerry Lyons.

Now that is a song worth raising a glass to.

Cheers!

Posted in Beverages | Tagged Gerry Lyons, O Canada | Leave a comment

A Happy Meal. Cod With Jalapeño Vinaigrette And Green Israeli Couscous. Sad Songs.

Posted on January 29, 2012 by I Sing In The Kitchen

The best way to communicate with a fish is to drop it a line.

I’m not joking when I tell you that this is a very Happy Meal. The jalapeño vinaigrette is outstanding and marries so well with the pan roasted fish. I used cod, because it looked happy in the fish display case, but you can use whatever fish makes you happy.

The Israeli couscous made for a lovely side dish. I love the crunch of the pistachios and green onions against the creamy tang of the feta. Make some soon.

Cod With Jalapeño Vinaigrette And Green Israeli Couscous

Ingredients:

2 tablespoons apple cider vinegar
2 tablespoons red onion, finely chopped
Kosher salt
1 tablespoon honey
1 tablespoon cilantro, chopped
1/2 teaspoon Dijon mustard
1/2 teaspoon garlic, finely chopped
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 medium jalapeño
Freshly ground pepper
Six 5- to 6-ounce cod fillets (or halibut or your favorite fish)
Avocado wedges and/or watercress, for serving

Directions:

1. In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.

2. Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.

3. In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the fish fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the cod to a platter. Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges and watercress.

Recipe from Food & Wine Magazine

Green Israeli Couscous

Ingredients:

3 cups water
1 1/2 cups dry Israeli Couscous
generous pinch of salt
2 cups peas
4-5 green onions, sliced
1 teaspoon lemon zest
1 cup crumbled feta cheese
1/2 cup roasted, salted pistachios
Salt and coarsely ground black pepper
3 tablespoons olive oil
2 tablespoons fresh lemon juice

Directions:

1. In a medium saucepan, bring three cups of water to a boil. Add a pinch of salt, followed by Israeli couscous. Stir and reduce heat to a simmer. Simmer until couscous is just tender, about 10 to 13 minutes. Add peas the last 2 minutes of cooking time. Drain and set aside.

2. Toss couscous and peas with the rest of the ingredients. Season with salt and pepper.

Serves 4

Recipe from Food For Scot

Yesterday’s post with the cheesy songs reminded me of another post I wrote back in August that featured sad songs.

I’m not a big fan of being sad, but I love me a really good sad song.

Here are a few more of my favorite sad tunes.

Yes, this is a very sad story. The despair screams through the soft, beautiful piano music.

Rachel Unthank & The Winterset-Blue Bleezing Blind Drunk

A friend posted this Alison Krauss video on Facebook this week. She warned that it was incredibly sad and it is. It makes my heart ache every time I watch it.

Is John Grant in your music collection? He should be.

Former lead singer of The Czars, John Grant released a solo album, ‘The Queen Of Denmark’, in 2010. It is magnificent and drips with raw emotion. John’s clear, gorgeous voice is utterly gripping as he pours forth very personal lyrics.

Every time I hear this verse in TC And Honeybear I feel my throat tighten and my heart grow heavy.

“The world came crashing down on them, with all of its ferocity
And Honeybear was terrified, he said do not take him take me
Before that Honeybear had given up, he felt so sad and lonely
Then one night he looked up and he saw, he saw his One and Only
And He said, Please don’t take Him, ’cause I love Him, He’s my joy and my Life”
John Grant-TC And Honeybear

Check out The Unthanks on their Website where you can see upcoming UK tour dates and buy the music.

Buy his music here and then check out John Grant on Facebook and on his Website.

Tissue?

Tissue, I don’t even know you.

Cheers!

Posted in Main Courses, Seafood, Side Dish | Leave a comment

Hearty Havarti Cheese Fondue. More Cheesy Music.

Posted on January 28, 2012 by I Sing In The Kitchen

Cheese, anyone?

Looks like this fellow can haz some cheez.

Poor cat.

I make fondue about once a year, usually on New Year’s Eve. (I’d make it more often, but it is a meal that consists of a vat of cheese. Not that there’s anything wrong with that.)

I always try a different recipe and this is the first that I made that had Havarti in it. This is a very good, flavorful, boozy version. Yum.

Hearty Havarti Cheese Fondue

Ingredients:

1 clove garlic, peeled and crushed
8 oz Gruyère cheese, shredded
8 oz Swiss cheese, shredded
8 oz Havarti cheese, shredded
1/4 cup flour
2 to 3 cups dry white wine
1/4 tsp cracked black pepper
1/4 teaspoon freshly grated nutmeg
Dippers such as cubed crusty bread, apple slices, potato chunks, broccoli florets etc.

Directions:

1. Toss the cheese with the flour, pepper and nutmeg.

2. Rub the interior of a medium saucepan with the peeled garlic.

3. Place wine in a saucepan and bring just to a simmer. Add the cheese mixture, one handful at a time and stir frequently.

4. Transfer the cheese mixture to the fondue pot and you are ready for dipping.

Serves 4 to 6

Recipe from Convivium 1997 (A culinary newsletter that I used to subscribe to that is no longer around. The pre-internet food “blogs”.)

We’ve played some Cheesy songs before, actually in my 3rd post ever. (If you do check out that post, be sure to watch the Will Ferrell video in the comments section. Hilarious.)

But, Fondue screams for cheesy music. Here are a few more in my collection. Honestly, how did these songs get into my iTunes? How?

Remember this one?

Oooh, the cheese!

Hurricane Smith-Oh Babe, What Would You Say?

Alright, this is one helluva cheesy song, but when the woman starts to sing. Now THAT is cheese.
Paul Anka-Having My Baby

I’m including this video because it has so many cheesy elements to it. I’ll have you know that I won a Halloween costume contest my freshman year of college wearing that pillow head get up. However, my arms were up above my head and I looked much more pulled together…even wore a button down and neck tie under my pillow head. A class act. But, I couldn’t drink.

Another related thing…There is a car in my town with a bumper sticker that reads “What if the Hokey Pokey is what it’s all about?” I smile every time I see it and then I turn myself around.

Okay kids, if you make it through the whole 3:27 minutes you should be eligible for some sort of prize.

Check out Paul Anka and buy the music on his Website. He’s currently on tour in the USA with tickets available.

You can buy Hurricane Smith’s music here.

Cheese!

Oops, I mean Cheers!

Posted in Main Courses, Starters | Tagged Hokey Pokey | 2 Comments

Lemon Curd Cupcakes. Walk Off The Earth (have strolled into the kitchen).

Posted on January 27, 2012 by I Sing In The Kitchen

Because you cannot live on cupcakes alone, how about some toys? I’m thinking I need an inflatable church.

These are very elegant cupcakes. The tang of the lemon curd makes them irresistible. They were a family favorite.

Lemon Curd Cupcakes

Ingredients for lemon curd:

3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel

Ingredients for batter:

3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk

Ingredients for icing: (Note: you will want to triple this if you want to pipe on the icing, otherwise you will have only enough to put a thin layer on.)

2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners’ sugar
2 to 4 tablespoons milk
Edible flowers, yellow sanding sugar or additional grated lemon peel, optional

Directions:

1. For lemon curd: In a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.

2. For batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

3. Fill paper-lined muffin cups three-fourths full. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

4. Cut a small hole in the corner of a plastic bag or use a pastry bag; insert a round pastry tip. Fill bag with lemon curd. Insert tip into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.

5. For icing: In a small bowl, combine the butter, vanilla, salt, confectioners’ sugar and enough milk to achieve frosting consistency. Frost cupcakes as desired. Garnish with flowers or lemon peel if desired.

Yield: 1 dozen. (Recipe doubles easily)

Recipe from Taste Of Home Magazine