Swiss Buttercream

Makes about 10 cups, enough buttercream to generously frost an 8 inch layer cake with room to spare. When it comes to crumb coating and decorating a cake, nothing is worse than realizing you don’t have quite enough buttercream to finish the project. So this recipe errs on the side of plenty. You can freeze any extra buttercream for up to six months and pull it out in a pinch to frost cupcakes or use as a cookie filling.

10 oz egg whites (it’s okay to go a tad over)
10 oz sugar
1/2 tsp kosher salt
the scrapings from 1 vanilla bean
2 pounds unsalted butter, cut into 2” chunks and softened to a spreadable state

Combine the egg whites, sugar, salt, and vanilla bean together in an clean bowl. Set the bowl over a pan of water and turn the heat on medium low. You don’t need the water to even simmer, you just want it hot enough to steam, since steam is what actually heats the whites.

Whisk frequently to prevent an egg white omelet forming on the sides, but continual mixing isn’t necessary. Aim to get the mixture to at least a 145° for food safety reasons, but reaching 150° would make for a nice margin of error. If your egg whites are at room temperature, this won’t take very long, maybe just a few minutes. Whites straight from the fridge will take longer.

When the mixture is sufficiently hot, remove from the heat and use the whisk attachment to whip on medium high speed until the mixture has doubled in volume and turned snowy white. Continue whipping until the meringue is cool. Use your hands to feel the bowl itself, rather than simply testing the temperature of the meringue. You want it to feel perfectly cool to the touch with no trace of warmth. Note: if you are using a glass or ceramic bowl, even if the meringue has cooled, the bowl itself may still be quite warm and continue conducting heat into the buttercream over time. If you are using a glass or ceramic bowl, transfer the meringue to a new bowl before proceeding or continue mixing until the bowl itself is cool.

Turn the mixer down to medium-low and begin adding in the butter, one chunk at a time. If you didn’t let your meringue cool enough, this is when you’ll really regret it. By the time you’ve added all the butter, you may need to scrape down the bowl to fully incorporate any butter or meringue that’s stuck at the sides.

Finally, splash in some vanilla extract or what have you. Just keep adding a 1/4 teaspoon at a time until it suits your tastes.

The buttercream freezes beautifully. To use frozen buttercream, melt about two thirds and put that and the frozen portion in an electric mixer, and whip until fluffy, you might need to melt a bit more if it curdles, or if it's too melty, take some out freeze it again and then whip it in.

Recipe from Bravetart

Blitz Dough

This is my go-to dough whenever I want flaky flaky flaky. Feel free to cut the recipe in half, but I always make it in big batches so I can stash some in the freezer to pull out on a lazy day.

This recipe makes enough dough for two double crusted pies.

16 ounces flour
1 tsp kosher salt
1 Tbsp sugar
16 ounces cold butter, cubed
10 ounces cold water (possibly more or less)

Extra flour for rolling

In a medium bowl, whisk together the flour, salt and sugar. Add in the cubed butter and use your fingers to break up the stuck-together pieces. Smash the butter cubes between your fingers to create flaky bits of butter. You don’t need to make them small, or crazy thin, or mush them into the flour. All you have to do is make sure you’ve flattened all the butter cubes.

Now, add in the water a little at a time and use a fork (or your fingers) to gently stir, until a loose ball of dough forms. You may not need all of the water, or you may need a touch more. Just use enough until it comes together in a shaggy ball. Knead it very lightly, just once or twice until it all holds together, more or less.

This dough should be pretty shaggy, not smooth, and generally messy looking.

Turn the dough out onto a lightly floured work surface. Roll it into a roughly rectangular shape, about an inch thick. Now fold it into thirds, the way you’d fold a business letter. Wrap this chunk of dough in plastic wrap and refrigerate for 15 minutes.

After 15 minutes, take the dough out and roll it into another rectangle, but this time about a 1/2” thick. Fold it into thirds again, then fold that third in half. Pat it out with the pin or with your hands until it’s about 2” thick; refrigerate another 15 minutes.

Roll it out one more time, fold into thirds, wrap and refrigerate for another 15 minutes. Or as long as you like, even so long as two days.

If you’re ready to roll it out, dust the counter lightly with flour and set the block of dough out, dusting it with flour too. Roll in all directions, using good “follow through” so the dough does not become too thick around the edges. Check the dough very regularly to make sure it’s not sticking, lift and dust with flour underneath periodically.

Recipe from Bravetart

Blackberry Chocolate Mousse

• 2 oz. 70% chocolate
• 1 T butter
• 1 egg (separated)
• 55 g. or a couple T. of blackberry jelly
• 1/4 cup. heavy cream
• 1 1/2 T sugar
• 1/2 tsp vanilla extract
• 1/6 tsp cream of tarter
• tiny pinch of salt

Melt the butter and chocolate together and cool slightly. Whisk in egg yolk and then the jelly and a pinch of salt.(the mixture will thicken some as the egg yolk cooks in the chocolate, this is good.) In a separate bowl, beat the egg white till frothy, add the cream of tarter and beat to stiff peaks slowly adding the sugar. In a different bowl, beat the heavy cream with the vanilla till medium peaks. fold egg white into chocolate mixture then fold in the cream. Chill for a couple hours.

Serious Eats Pie Dough

This is awesome.

2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour

• 2 tablespoons (25 grams) sugar
• 1 teaspoon (5 grams) kosher salt
• 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
• 6 tablespoons (3 ounces; 85 milliliters) cold water

DIRECTIONS

1. 1.
   Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2. 2.
   Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Beet Red Velvet Cupcakes

Makes 12 cupcakes and one 9-inch round or probably 24 cupcakes.

Preheat oven to 350 F.

Puree these wet ingredients with a stick blender, food processor or stand blender:

1 cup of roasted red beets

1/4 cup of olive oil

1/4 cup lemon juice

3/4 cup buttermilk

1 tsp vanilla

1 tsp almond extract

1 stick of butter, melted

4 eggs

Sift together these dry ingredients:

2 1/4 cups sifted AP flour

1 1/2 cups of sugar

1/4 cup cornstarch

3/4 cup non-Dutched cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Add the dry to the wet and beat until just smooth. Spoon into cupcake liners or divide between rounds.

Bake for 15 - 20 min until toothpick comes out clean. Cupcakes took 19 min. Frost with cream cheese or gravy frosting.

Hybrid of this and this.

Shoo Mercy Shrimp and Grits

Tupelo Honey Cafe Shrimp ‘N Goat Cheese Grits 

(adapted from Serge the Concierge)

Creole Seasoning:

Makes 1/4 cup, and you will not need all of it, so don’t throw it all in or you’ll be on fire! Warning you. ;)

• 1 tablespoon sugar
• 2 1/2 teaspoons sea salt
• 1 tablespoon smoked paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1 teaspoon white pepper

Shrimp (with Roasted Red Pepper sauce):

• 2 tablespoons plus 1 1/2 teaspoons coconut oil
• 1 pound of large uncooked shrimp – peeled, deveined, and tails removed
• 1 tablespoon minced garlic
• 1/2 cup thinly sliced roasted red bell pepper
• 2 tablespoons creole seasoning mix
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 3 tablespoons unsalted cold butter
• Fresh mushrooms (I used a big 12 oz package)
• Fresh spinach (enough for a couple of generous handfuls, but the amount really just depends on your taste)
• Carmelized onions
• Browned andouille or chorizo sausage, sliced (or not, whatever)

Heat the coconut oil in a large skillet on high heat. Add the shrimp and garlic and cook for around 4 minutes, until the shrimp is beginning to turn a little pink. Add the red bell peppers and creole spice and cook until the peppers are heated through, or around 2 minutes. Add the wine and cook for 1-2 minutes, just until the shrimp turns pink.

Meanwhile, in a separate skillet, saute the mushrooms until they are cooked through and tender. I find it easier to cook these in a separate skillet so you can add them to the shrimp very quickly and not risk overcooking the shrimp. Add the sauteed mushrooms to the shrimp/bell pepper/creole mixture. Toss in a couple of generous handfuls of spinach – remember, what looks like a lot at first will end up being very little in the end. Reduce heat to low, and cook until the spinach has wilted down, another 1 to 2 minutes. Remove from the heat and add the butter, swirling it all together to melt the butter and combine the liquids. 

For the grits…

• 3 cups of water
• 1 teaspoon sea salt
• 1 1/4 cups quick-cooking grits
• 1 tablespoon unsalted butter
• 2 tablespoons heavy whipping cream
• 4 oz goat cheese
• Fresh basil, for garnish

In a heavy saucepan, bring the water and salt to a boil over high heat. Stir in the grits and butter and return to a boil. Add the heavy cream and decrease the heat to low, simmering for about 5 minutes, until the grits are creamy and thick. Remove from heat, and stir in the goat cheese until it’s all melted in and combined. Serve the shrimp and vegetables over the grits.

Course Ground Grits in only 30 minutes using the pressure cooker

Ingredients

• ½ cup plus 2-1/2 cups water
• 1 cup course ground grits
• 2 tablespoons butter
• 1 cup shredded cheese
• Salt and pepper to taste

Instructions

1. Put ½ cup water (or the minimum required for your pressure cooker) in the pressure cooker pot
2. Insert the trivet
3. In a separate bowl, add grits, 2-1/2 cups water and butter
4. Place bowl with grits on trivet in pressure cooker
5. Turn heat to high and cover the pressure cooker
6. When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes
7. When timer sounds, remove from heat and let pressure come down naturally
8. When pressure has been released, remove cover and carefully remove bowl from pressure cooker
9. Give it a quick stir, then stir in cheese
10. Stir until cheese has been incorporated into the mixture
11. Add salt and pepper
12. Spoon onto plates or into bowls

Sangria

INGREDIENTS

• For the Ginger-Cardamom Syrup:
• 1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)
• 2 tablespoons (30ml) water
• 1/3 cup (65g) sugar
• 20 green cardamom pods
• For the Sangria:
• 2 1/4 cups (540ml) red wine
• 1 cup (240ml) fresh orange juice (from 3 to 4 oranges)
• 1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)
• 1 batch Ginger-Cardamom Syrup
• Chilled seltzer or club soda (optional)
• Candied ginger, for garnish (optional)

DIRECTIONS

1. 1.
   To Make the Ginger-Cardamom Syrup: If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.
2. 2.
   In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.
3. 3.
   To Make the Sangria: Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.
4. 4.
   To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.

Cranberry Apple Crisp

1 pkg fresh cranberries
1/4 c sugar
1/4 apple cider, wine, etc

3-4 cups peeled and cubed apples (sit in boiled water for 10 min)
Toss with 2 tbls each cornstarch and sugar

Top with streusel:

1/2 c flour
1/4 c sugar
1/4 c butter
pinch salt

Bake at 350 for 30-40 min until apples are tender, streusel is brown and fruit is bubbly.

Quinoa Tabbouleh

1 cup quinoa (red or white), cooked and cooled


Whisk to combine:
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
A pinch of freshly grated nutmeg

Chop these:
2 - 3 bunches of fresh flat-leaf parsley, finely chopped (roughly 4 cups)
1/2 cup finely chopped fresh mint leaves
1 pint cherry tomatoes, quartered
1 English cucumber, diced
1 red or yellow bell pepper, diced
1 small red onion, diced

Chop all veggies and herbs. Add quinoa and mix. Drizzle the dressing over the mixture and let stand for an hour or more before serving. If you can't wait, that's ok too.

Pickled Eggs

Ingredients

• 2 dozen medium-sized hardboiled eggs (shells removed)
• 1/4 cup light brown sugar
• 2 cups apple cider vinegar
• 1 cups water
• 1 Tbsp red pepper flakes (optional)
• 1 Tbsp sea/pickling salt
• 1 Tbsp whole black peppercorns
• lots of sriracha chile sauce (I probably used 1/2 cup)

Instructions

1. In a medium-size, non-ionized pot combine all the ingredients (excluding the sriracha chile sauce and eggs). Bring mixture to a boil, then remove from heat.
2. Pack your hardboiled eggs into a sterilized quart sized jars and then cover (or add as much as you like) in sriracha sauce.
3. Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
4. Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (I'm going to leave them for at least a month).
5. Enjoy.