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Archive for the ‘Fresh Recipes’ Category

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So I had just finished making Meatballs, they were simmering in my dutch oven while I thought “I need to make something sweet and yummy for dessert” Spaghetti and Meatballs is a heavy meal, I wanted something light and fresh. So here is what I decided on-Lemon Zest Cupcakes with Lemon Curd filling and Toasty Meringue. Ohhhh they were deliciousssssss! Here is my recipe:

Lemon Zest Cupcakes with Lemon Curd filling and Toasty Meringue

  • 4 1/2 cups sifted flour
  • 2 tablespoons baking powder
  • 1 1/2 cups 1% milk
  • 1 tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons (2 1/4 sticks) salted butter, softened
  • 2 1/4 cups sugar
  • 7 large egg whites
  • lemon zest from 2 lemons
  • juice from 2 lemons
  • 1 jar lemon curd-store bought (you can make your own but i chose not to)
  • Meringue frosting-see below for recipe

Directions

  1. Preheat oven to 350 degrees. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour and baking powder. Combine milk, lemon juice and vanilla in a glass measuring cup.
  2. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.Add lemon zest.
  3. Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
  4. In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.
  5. Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, appx 15 minutes. Remove from oven; let cool completely.
  6. Once Cool use small spoon to scoop out a small well in top of cupcake. Fill well with  Lemon Curd.

Meringue Frosting

  • 8 egg whites
  • 2 cups sugar
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
  3. Transfer frosting to a large pastry bag fitted with your desired tip or spoon on to cupcakes for a more natural look. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners or if using foil liners place under broiler in small batched of 5, leave door open on oven and never take your eyes off of the cupcakes. The meringue toasts quickly. Serve immediately or store in an airtight container, up to 2 days.

Enjoy with a large glass of Milk, a cup of french pressed coffee or a beautiful glass of Champagne.

Flower Pairing- A vase of bright spring yellow tulips

Many Smiles, CarryAnn

*this recipe is adapted from Martha Stewarts White Cupcakes

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Braised Pot Roast with Vegetables

Our go to fall recipe here at Fresh by CarryAnn. YUM!

Level: Easy

Serves: 8 servings (or 2 servings for 2 nights because you will probably love this so much you won’t be able to stop eating it like my husband and I)

Ingredients

•1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat

•Kosher salt and freshly ground black pepper

•3 tablespoons olive oil

•2 cups canned crushed or diced tomatoes

•1 cup water

•2 onions, halved

•2 garlic cloves, chopped

•8 carrots, sliced

•2 celery stalks, sliced

•2 sweet potato cut in to 2″ chunks or other potato (whatever you prefer)

•2-4 sprigs fresh rosemary

•4-6 sprigs fresh thyme

•2 bay leaves

Directions

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Next is the part that I think the sweet delicious goodness is-I remove the roast and vegetables from the pot and turn up the heat to high and while stirring occasionally, cook down the sauce until it starts to get thicker like gravy. Don’t burn it, keep an eye on it. yummmmm then pour over the roast once on individual plates.

This roast is fantastic if served with mashed potatoes and followed with apple pie or apple crumble.

Wine Pairing-Bogle Merlot

Flower centerpiece idea-a low vase of 10 sunflowers, a low vase of a variety of greenery stems or a low wide vase of fall roses.

Enjoy!

Many Smiles, CarryAnn

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Winter Salad with Lemon-Yogurt Dressing

After finding this recipe in Bon Appetit February 2011 issue while getting my hair done at Aqua Bella I could hardly wait to make it for dinner.  I just made this tonight for dinner and it was fantastic! I did add some sliced roasted chicken breast.  Hope you all enjoy it!

4 main-course or 8 side-dish servings
  • PREP TIME: 30 minutes
  • TOTAL TIME: 30 minutes

February 2011 Bon Appetit Magazine

Ingredients

dressing

  • 1 cup plain whole-milk yogurt
  • 1/3 cup chopped fresh Italian parsley
  • 1/4 cup avocado oil or canola oil
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, pressed
  • Fine sea salt

salad

  • 8 cups coarsely chopped romaine lettuce (about 8 large leaves)
  • 1 1/2 cups 1/2-inch cubes peeled jicama
  • 2 small carrots, thinly sliced into rounds
  • 1 avocado, halved, pitted, peeled, sliced
  • 1 cup sliced celery
  • 1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
  • 3/4 cup canned garbanzo beans (chickpeas), drained
  • 3/4 cup halved pitted Kalamata olives
  • 1/2 cup thinly sliced radishes
  • 1/2 cup roasted sunflower seeds

Preparation

dressing

  • Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.

salad

  • Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.
Hungry for More? If you have a question about this recipe, contact their  Test Kitchen at askba@bonappetit.com.
Nutritional Information
  • One serving contains:
    Calories (kcal) 473.1
    %Calories from Fat 64.8
    Fat (g) 34.3
    Saturated Fat (g) 4.6
    Cholesterol (mg) 8.0
    Carbohydrates (g) 35.9
    Dietary Fiber (g) 14.7
    Total Sugars (g) 9.1
    Net Carbs (g) 21.1
    Protein (g) 11.9
    Sodium (mg) 278.5

Read More http://www.bonappetit.com/recipes/2011/02/winter_salad_with_lemon_yogurt_dressing#ixzz1EvzPeS7W

Read More http://www.bonappetit.com/recipes/2011/02/winter_salad_with_lemon_yogurt_dressing#ixzz1EvxneLLv

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