April Showers
Heavenly bites for baby and bridal parties
By Caitlin Covington
There's nothing better than April showers in the Triangle, and we're not talking about getting caught in the rain! Since spring's naturally budding with new life, it's a fitting time for fabulous bridal and baby showers.
Celebrate these sweet occasions with some delectable party treats: sink a strawberry into Champagne dip; delight in cupcakes baked into ice cream cones. These recipes are sure to please the future bride or mom as well as their relatives and friends.
--- Appetizers ---
From Dips & Salsas to Spreads & Shooters
Published by Robert Rose
Walnut-Dusted Cheese Balls
4 ounces mascarpone cheese
4 ounces Gorgonzola cheese
1 tablespoon minced red onion
1 clove garlic, chopped
1/2 cup finely chopped walnuts
orgonzola, red onion and garlic until smoothly blended. Transfer to a cutting board and shape into 4 balls, each about 1 1/2 inches in diameter.
Spread walnuts on work surface. Roll balls until well covered. Chill for at least 3 hours or up to 2 days, until nicely firm. Serve with plain crackers and enjoy.
Serves 4
Champagne and Raspberry Dip
1/2 cup Champagne or Prosecco (Italian sparkling wine)
1 tablespoon granulated sugar
1/2 cup golden or red raspberries
1 teaspoon apricot jam
1 fresh basil leaf
1/2 cup whipped cream
In a saucepan, bring Champagne or Prosecco and sugar to a boil over medium heat. Reduce heat and boil gently until reduced by three-quarters, about 5 minutes. Remove from heat. Add raspberries, jam and basil leaf. Transfer to a blender or use an immersion blender and puree until smooth. Let cool to room temperature.
Fold whipped cream, one-third at a time, into raspberry mixture. Serve immediately with fresh strawberries.
Serves 6
--- Sides ---
200 Recipes for Authentic Italian Food
Published by Taunton Press
Bruschetta With Herbed Tomatoes
1 1/2 cups extra-virgin olive oil
6 cloves garlic, smashed and peeled
3 sprigs fresh rosemary
2 large ripe tomatoes, cut into twelve 1/4-inch slices
1 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper flakes
Kosher salt
12 slices of 3/4-inch thick, crusty artisan-style bread
1 teaspoon balsamic vinegar, preferably aged
Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from heat, and let cool to room temperature.
Heat gas grill to medium or prepare a medium-hot charcoal fire.
Set the tomato slices on a small rack set over a rimmed baking sheet and sprinkle with one tablespoon of the oil, thyme, red pepper flakes and 1 teaspoon kosher salt. Let sit at room temperature for at least 10 minutes or up to a couple hours.
Brush both sides of the bread with the remaining 3 tablespoons oil. Sprinkle lightly with salt. Grill (or broil) until crisp and nicely browned, about 2 minutes. Flip and cook the other side in the same manner. Transfer to a platter and let cool to room temperature. (They can sit for up to 2 hours, loosely covered.)
Pour the tomato juices from the baking sheet into a small bowl. Before serving, brush the juices on the bread. Top with the tomatoes and a drop or two of balsamic vinegar and serve.
Serves 6 to 8
Cherry Tomatoes Stuffed With Mozzarella & Basil
1/2 pound fresh mozzarella, cut into tiny dice (to yield about 1-1/4 cups)
3 tablespoons extra-virgin
olive oil
1/3 cup coarsely chopped fresh basil leaves
1/2 teaspoon freshly grated lemon zest
Kosher salt and freshly ground black pepper
1 pint (about 18) cherry tomatoes, rinsed and stems removed
In a medium bowl, stir the cheese, oil, basil, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Refrigerate at least 2 hours and up to 4 hours before assembling.
When ready to assemble, slice each tomato in half and scoop out the insides with the small end of a melon baller or a teaspoon. Sprinkle lightly with salt. Invert onto a paper towel and let the tomatoes drain for 15 minutes.
Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray. Serve immediately as an hors d'oeuvre, or wrap and refrigerate for up to 2 hours.
Serves 10 to 12
--- Desserts ---
Published by Robert Rose
Ice Cream Cone Cupcakes
For the cupcake:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3/4 cup granulated sugar
1/4 cup unsalted butter, room temperature
2 egg whites
1 teaspoon almond extract
2/3 cup buttermilk
12 flat-bottomed ice cream cones
For vanilla cream frosting:
1 1/3 cups confectioners' sugar
1/2 cup unsalted butter, room temperature
Pinch salt
1/3 cup whipping (35%) cream
1/2 teaspoon vanilla paste or vanilla
Sprinkles, candied cherries or other garnishes of choice
Preheat oven to 350 degrees.
For the cupcakes:
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
Fill muffin pan with flat-bottomed ice cream cones. Fill each cone three-quarters full of cake batter. Bake in preheated oven for 25 to 30 minutes or until tops of cupcakes are golden brown and a tester inserted in center comes out clean. Let cool completely in pan on rack.
For the frosting:
In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add cream and vanilla paste, beating until frosting is smooth.
Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes. Top with sprinkles or other garnishes for decoration.
Serves 12
Pink Lemonade Cupcakes
For the cupcake:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup canola oil
2 egg whites
1/3 cup thawed frozen pink lemonade concentrate
1/4 cup buttermilk
2 to 3 drops red food coloring
For the buttercream frosting:
3 cups confectioners' sugar
1 cup unsalted butter, room temperature
Pinch salt
1 teaspoon vanilla
2 to 3 drops red food coloringd
Preheat oven to 350 degrees.
For the cupcakes:
In a small bowl, combine flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
For the frosting:
In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add vanilla and red food coloring, beating until frosting is smooth and pink in color.
Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.
Serves 10
150 Recipes for Sweet Traditions From Cultures Near and Far
Published by Storey Publishing
Petits Fours Glaces
For the dough:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups unsalted butter
1/4 cup sugar
2 egg yolks
2 tablespoons milk
For the almond paste:
1-1/4 cups blanched almonds
1-1/3 cups sugar
1/2 teaspoon salt
2 eggs
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Other toppings:
2 cups raspberry filling
2 cups chocolate glaze
Preheat the oven to 350 degrees. Butter and flour two 8-inch square cake pans.
To make the dough, combine the flour, baking powder and salt in a medium bowl; set aside. In a separate large bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and milk. Gradually add the flour mixture, stirring just until the dough holds together.
Divide the dough in half and press into the prepared pans. Bake for 12 minutes, until lightly golden and just firm. Let the cakes cool in their pans.
To make the almond paste, grind the almonds with 1/2 cup of the sugar in a food processor or blender. Transfer to a medium bowl. Add the remaining 1/2 cup plus 1/3 cup sugar and the salt, and blend. Then add the eggs, egg whites, vanilla and almond extracts, mixing well.
To assemble, preheat the oven to 300 degrees. Spread the raspberry filling over the cakes, then spread the almond filling on top. Bake for 20 to 25 minutes, until the almond paste is springy. Let cool in the pans for 10 minutes. Remove the cakes from the pans and set on a rack to finish cooling.
Transfer the cakes to a cutting board, and cut them into 1- by 2-inch pieces. Dip the cakes in chocolate glaze. Decorate as desired.
Serves 18
Cinnamon Buttermilk Donuts
1 1/2 cups peeled, diced potatoes
2 3/4 cups all-purpose flour
2 1/2 cups cake flour
1/2 cup powdered milk
1 tablespoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
2/3 teaspoon salt
3/4 cup sugar
3/4 cup buttermilk
1/2 cup sour cream
3 eggs
3 egg yolks
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 1/2 teaspoons vanilla extract
Vegetable oil for frying
1 1/2 cups any icing or glaze
Any topping (such as confectioners' sugar, shredded
coconut, chopped nuts, candied citrus peel, chopped
dried berries)
Place the potatoes in a saucepan and add water to cover by a couple inches. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes, until the potatoes are soft. Drain, mash and let cool.
Combine the all-purpose flour, cake flour, powdered milk, baking powder, baking soda, cinnamon and salt in a large bowl; set aside. In a separate bowl, cream the potatoes and sugar until smooth. Stir in the buttermilk, sour cream, whole eggs, egg yolks, melted butter, honey and vanilla until blended. Add the flour mixture and stir to combine. Cover the batter and chill in the refrigerator for 30 minutes.
When the dough is chilled, roll it out to 5/8-inch thickness on a floured surface. Cut rings with a donut cutter or two cookie cutters or glasses, with each ring about 3 inches in diameter and the hole about 1 inch in diameter.
Fill a heavy-bottomed pot with a couple of inches of oil, and heat the oil to 365 degrees. Line a plate with paper towels for draining.
Drop a few of the rings into the hot oil, leaving enough space between them that they can move freely. Fry for 3 to 4 minutes on each side, until brown. Use a slotted spoon to transfer the fried donuts to the prepared plate to drain. After the first batch, test one donut for doneness by cutting into it to see if the center is cooked. Adjust the cooking time if needed.
Continue frying rings until the batter is used up.
If you like, dip the donuts into a glaze or ice them, and add toppings. Let sit for 15 minutes.
Serves 18
--- Cocktails ---
150 Cork-Popping Concoctions & Scintillating Sparklers
Published by Harvard Common Press
The Very Vernalagnia
Ice cubes
2 ounces brandy
1 ounce anisette
4 dashes Bittermens Xocolatl Mole Bitters
8 ounces chilled cava (Spanish sparkling wine)
2 lemon wheels (for garnish)
Fill a mixing glass halfway full with ice cubes. Add the brandy, anisette and bitters. Using a long spoon, stir well.
Strain equally into two flute glasses. Top each with 4 ounces cava, and garnish with a lemon wheel if desired. Serve immediately.
Serves 2
Happy Youth
2 1/2 cups water
3 cups sugar
Ice cubes
6 ounces freshly squeezed orange juice
4 ounces Cherry Heering
Chilled extra-dry rose sparkling wine
To make a simple syrup, combine the water and sugar in a medium-size saucepan. Stirring occasionally, bring the mixture to a boil over medium-high heat. Lower the heat a bit, keeping the mixture at a low boil for 5 minutes.
Turn off the heat and let the syrup cool completely in the pan.
Fill a cocktail shaker halfway full with ice cubes. Add the orange juice, the Cherry Heering and the simple syrup. Shake youthfully.
Strain the mixture into flour flute glasses. Top each with sparkling wine and serve.
Serves 4