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.

Spiced Fruit Compote

Combine the following in a medium stock pot, bring to a gentle simmer and hold for 15 minutes.

• 3 c water
• 1 tbls honey
• 1/4 tsp Real salt or Himalayan rock salt
• 1/2 fresh ginger in two pieces
• 5 star anise in pieces
• 1 tsp whole allspice
• 1 tsp whole cloves
• 1 stick cinnamon, broken
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1 tbls Earl Grey (2 tea bags)
• Optional - if omitting jam, you could add preferred amount of sugar here

Strain out the spices. Add the following to the pot:

• 15 oz box of golden raisins, 
• 5-7oz dried apricots
• 7-12 oz dried figs, 
• 7 oz dried cherries, apples or other mixed dried fruit
• 1 pkg (12 oz) fresh cranberries [substitute dried, but adjust sweetener]
• 1 c wine (sweet to dry to taste) [substitute any other combination of liquid to make a total of 4 cups including the reserved spiced liquid]
• Reserved spiced liquid from above

Hold just below a simmer until the cranberries are soft, the dried fruit is tender and the liquid is reduced. To balance acid, stir in up to:

• 14 oz lingonberry jam, or preferred quantity of other preserve to taste. Orange or peach marmalade, or berry jams would likely all work.

Makes 8 - 10 cups.

modified from chefdarin.com

Old-Fashioned Grasshopper Pie

• 1 (9 in) baked chocolate-cookie crumb crust

• 1 envelope unflavored gelatin
• 1/2 cold water
• 1/3 cup plus 3 tbsp. sugar
• 3 large eggs, separated
• 1/3 cup creme de menthe (green or white, your call)
• 2 tbsp. creme de cacao (optional)
• 1/2 cup chilled heavy cream

• Optional
• More whipped cream
• Chocolate curls or mint leaves for garnish

Directions

1. In a saucepan, sprinkle gelatin over water; let stand for 3 minutes. Stir in 1/3 cup of sugar and egg yolks. Cook over low heat, stirring constantly just until thickened. Do not boil. 
2. Stir in creme de menthe and creme de cacao until blended. Chill until mixture is very thick but not set, 30 minutes. The best way to do this to guarantee a smooth pie is to set the mix bowl on ice inside a bigger mixing bowl and sir until thicker.
3. Beat egg whites at high speed until foamy. Gradually beat in remaining 3 tbls sugar until stiff, but not dry, peaks form.
4. Beat cream at medium speed until soft peaks form.
5. Fold beaten egg whites then whipped cream into gelatin mixture. Fold in food coloring if using while creme de menthe, but seeking a green pie. 
6. Pour mixture into crust. Chill until set, at least 3 hours.
7. Garnish pie with whipped cream and shaved chocolate pieces.

Classic Russian Borscht

Ingredients

Stock

• 1 lb (450 g) beef stew meat + soup bones
• 8 cups water
• 2 tsp fish sauce (nam plam/Oyster brand)
• 1 bay leaf
• 1 small onion or 1/4 stalk of leek
• 1 med carrot

Soup

• 8 tbls butter
• 1¾ lbs (795 g) beets, roasted and peeled
• 4 medium carrots/parsnips, finely chopped
• 3 large stalks celery, diced or 1 medium celery root, shredded
• 1 large onion, chopped
• 1 large starchy potato (such as Russet), scrubbed and cubed
• 4-5 cups cabbage, thinly sliced into shreds
• ½ teaspoon coarse kosher salt (use a bit less if using fine salt)
• ¼ teaspoon ground black pepper
• 3 tablespoons tomato paste
• 2-4 tbls lemon juice (to taste)
• 4 large cloves garlic, minced
• Sour cream, for garnish

Instructions

1. Brown meat/roast bones and make 8 cups of beef bone stock (30 min to 2 hours in the pressure cooker, or overnight slow cooker).
2. Strain and reserve stock, chop meat into bites, and freeze bones (waste not).
3. In large pot, melt butter (yes, all of it) and saute carrots/parsnips/celery/celery root/onion until soft. Stir in tomato paste.
4. Add beef stock, beef, potatoes and cabbage. Simmer until soft.
5. Stir in shredded beets, garlic, lemon juice and other seasonings. Warm, taste, adjust and consume with healthy dollops of sour cream.

This is an approximate reconstruction of the Classic Russian Borscht from The Girl's Guide to Guns and Butter, which sadly appears to have disappeared from the internet.

Tahini Chocolate Truffles

Ingredients

SERVINGS: MAKES 20

• 3 ounces bittersweet chocolate, melted
• ½ cup tahini (thicker is best for a firmer truffle)
• 2 tablespoons sugar
• 1 teaspoon real salt (or other flavorful salt), plus more
• 1 teaspoon vegetable oil
• ¼ cup black wild rice

Preparation

• Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
• Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
• Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
• Do Ahead: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.