Crystallized Ginger - candy is dandy, and easy peasy, too!

(Homemade Crystallized Ginger - recipe in post)

Crystallized ginger is an old favorite of mine. When I was a kid my mom always had a bag stashed somewhere, so I suppose you could say it runs in the family. With such a big kick, you wouldn't think a little kid would like such a treat... but the spicy bite didn't stop me.

Candying your own isn't difficult, either. The hardest part, by far, is peeling all the ginger - but don't worry, it's worth it. Not only is this just as delicious as store-bought, but it's quite a bit cheaper. Plus, you get bragging rights that you made it yourself. Bonus!

And of course we're all familiar with the classic sugar-tossed slices, but have you ever had chocolate-covered candied ginger? If not, you are in for a serious treat. Dark chocolate cuts through that sharp bite of heat, and the whole thing mingles into one perfect ginger experience. This stuff can be hard to find on the shelves, too, so is just one more reason to make your own.


Crystallized Ginger
(Recipe adapted from Alton Brown)

1 lb. fresh ginger root (buy slightly more than a pound, as you will lose some from peeling)
water
1 lb. granulated sugar

Extra sugar for tossing, or chocolate for coating (I recommend dark)

Method:

First, lightly grease or spray a cooling rack, and place on a baking sheet lined with parchment or foil. Set aside.

(Tip: to tell if ginger is fresh, squeeze it between your thumb and forefinger. It should be firm, and have little to no give. Next, break off a chunk. It should snap off crisply, and reveal a yellow (not green, grey, or faded) interior. The smell should be clean and fresh)

Peel all of the ginger. When peeling this much at once, I suggest wearing gloves (un-powdered, latex-free, such as Nitrile) to prevent any skin irritation.

(Tip: to peel, scrape the edge of a spoon along the ginger to peel away just the outer skin, and to prevent any possible cuts from a vegetable peeler. A spoon will also help get into bends and around knobs. Peeling is by far the most labor-intensive part, but can be done ahead of time. store peeled ginger in the freezer to be used at a later date. For this recipe, if using frozen ginger, I suggest slicing it cold and then letting it come to room temperature before continuing with the recipe)

Carefully slice the peeled ginger very thinly, using either a mandolin slicer or a very sharp knife.

Weigh your slices, and measure out an equal amount of sugar. If you don't have a scale, but weighed your ginger when buying it, you can use that weight as an estimate. One pound of granulated sugar is about 2 level cups. Set sugar aside.

Place ginger slices in a medium size pot, and fill with just enough cold water to cover all of the ginger.
Set over medium-high heat, and cook for about 40-50 minutes, or until the ginger is fairly tender.

Strain the ginger, reserving the water in a bowl for later. (You will need 1/3 cup for the rest of this recipe, but any extra can be mixed with honey to make tea, or stirred into other tea or beverages. Be careful though - it's potent stuff!)

Return the ginger to the pot, along with 1/3 cup of the cooking liquid. Add in the sugar, and set over medium-high heat until it begins to boil. Reduce heat to medium, and cook for 20 minutes. Swirl the pot from time to time to make sure all of the ginger is covered, and the sugar isn't burning, but do not stir.

(Tip: stirring or agitating will introduce crystals into the sugar - which, technically, is fine. If this happens, simple dump the ginger out onto your cooling rack and spread it apart to cool. Once it's dry, knock off any large chunks of sugar and store in an airtight container. However - this will result in a rougher looking ginger, with more crunch to the sugar exterior, and will mean you won't have any of this wonderful ginger-infused syrup left over.)

Set a colander or fine mesh sieve over a jar or other heat-proof container and strain the ginger. Spread candied ginger onto your prepared cooling rack and let it dry for at least 2-3 hours, or as long as overnight.

(Tip: this syrup can be used later, added to seltzer water like ginger-ale, or drizzled over ice cream - divine!)

Fill a small container or baggie with granulated sugar, add several slices of ginger, and toss to coat. Set aside and repeat until all of the ginger is covered.

Or, melt chocolate in 20 second intervals in the microwave. Add ginger, stir, and remove to a parchment or foil lined plat or tray. Chill in the fridge 10-15 minutes, or until the chocolate is fully hardened.

Store candied ginger in an airtight container or baggie at room temperature (or in the fridge, if chocolate covered). Candied ginger should easily last several months - you know, in case you forget it's there and don't eat all of it.

I'm not sure how many of ginger's wonderful health benefits there really are after it's been boiled in sugar and dipped in chocolate... but let's just assume it's still a good-for-you treat!

 

Meyer Lemon Curd and Lemon Meringue Bites - Dear Citrus...

(Lemon Meringue Cookies filled with Meyer Lemon Curd - recipes in post)

Dear Citrus,

I'm writing to say, I've missed you. Your puckering kiss, your hidden sweetness, your bold assertion... My winter was amiss without you. Will you run away with me?




Have you ever had citrus curd? It's heavenly. As gross as the name may sound, it's basically a custard. A custard daringly cooked, rather than tempered. It is one of the simplest of things, and yet recipes range on nearly every part... whether whole eggs are used, only yolks, or a combination of the two. How much butter will help determine how smooth and lush your curd will be, but also how fatty. And the sugar? Well, that's variable, too. But however you choose to do it, the ingredients are basic, the technique is simple, and the results are glorious.

Considering how quick and easy they are to prepare, I would say sweet curds offer some of the biggest bang for your buck. There are very few times when a dollop of lemon curd doesn't make things better. On toast, in pastries, with fruit or jam, whipped with cream, mixed into yogurt, or right off the spoon... if Skittles are what rainbows taste like, then this is pure sunshine.

Plus, it can be done with most any kind of citrus - from lemons or limes, to grapefruits and oranges. Even berries can be turned into curd, though they are cooked with a bit of water and strained first. The amount of sugar may need to be tweaked depending on the sweetness of the fruit you use.

I made a simple (and mind-blowingly good) cranberry curd here. But today is no day for fiddling with berries... Meyer lemons are still in season!

(Meyer lemons on the front and left, regular lemons to the right)

Meyer lemons are a completely different variety from the regular lemons you're used to. Similar to the way key limes are not the same as regular limes, only here the difference is even greater. They are smaller, sweeter, and while some suggest they may be a hybrid of oranges and lemons, the truth is nobody really knows what they are.

Meyer, or Meyeri, trees started out as being local only to China - that is, until word spread on how amazing they are. After planting them in the US, however, it was discovered that many of the trees carried a citrus eating virus... and in an attempt to save other trees, they were all torn down.
Thankfully, an effort was made to find virus-free Meyer Lemon Trees, and in the mid 70's they were planted once again. Hooray!

They're biggest production season is in the winter, which I foolishly let pass me by. Luckily, there are still bushels of them in my local market, and I intend to take full advantage of them!

If you can't find these little jewels, regular lemons will work as well. The results will still be delicious, I promise.

(Do you remember my Meyer Lemon Chia Seed Muffins? Imagine a smear of this on top!)

With the leftover egg whites from my custard, I went ahead and made these simple lemon meringue cookies. I took the finished meringues and sandwiched them with a small dollop of lemon curd, for a bite-sized take on Lemon Meringue Pie. Inside some of my cookies I hid a secret little raspberry - a pop of flavor just waiting to be discovered!

(Note that when making a hidden center inside meringues, you should first pipe a small bed of meringue beneath whatever it is you're forming your cookie around. I got a little hasty and forgot)

So bright and ethereal, eating one of these makes me feel like a kid again - like the whole world is this wondrous place filled with magic and sweet things yet to be discovered, like any pebble found could be a precious gem, like every step is a new adventure!

Whoa. Got a little carried away, there. Can you blame me?



Meyer Lemon Curd
(Loosely adapted from David Lebovitz's Improved Lemon Curd, and Martha Stuart's Lemon Curd)
Makes about 1 1/2 cups

3 large egg yolks, room temperature
1 large egg, room temperature
1/2 cup Meyer lemon juice (or regular lemon juice)
1-2 TBSP Meyer Lemon zest, depending on how bold you like it (or regular lemon zest)
1/2 cup granulated sugar (increase by 1/4 cup if using regular lemons)
Very small pinch of sea salt
4 TBSP unsalted butter, cubed and chilled

Optional: It isn't traditional to add any spices or flavorings to lemon curd - it really does speak for itself - but a few drops of almond or vanilla extract could certainly be added if you'd like to mix things up a bit.

Method:

The safest way to cook a custard like this is to use a bain-marie (water bath), or a double boiler - a heat proof bowl, set atop a shallow pot of simmering water. This will heat the custard slowly and evenly, and reduce the chances of hot spots that could cause it to curdle or burn. Always be sure to stir constantly with a wooden spoon, or even a whisk, to keep the eggs from cooking too quickly.

Place a small pot of water on the stove, and bring it to a steady simmer over medium heat.

In a heat-proof bowl, whisk together the egg, yolks, sugar, lemon juice, and lemon zest. Set the bowl over your double boiler. (I suggest having a towel nearby to help remove the hot bowl from the steam later).
Cook, whisk constantly, for 8-10 minutes or until the mixture has thickened. If your bowl is particularly thick-bottomed, this may take a little longer.
Once the mixture has thickened, remove the bowl from the heat and whisk in one cube of butter at a time - stirring until each cube has melted before adding the next. If you're using any extracts or flavorings, you can add them now.
Optionally, you can strain your curd through a fine mesh sieve to remove the zest, or if it isn't as smooth as you like.
Pour into a jar or other air-tight container, place a piece of plastic wrap directly on top of the curd (with no air in between, this will prevent a film from forming on top). Let chill for at least one hour.

Freshly made curd should stay fresh in the fridge for up to a few weeks, but extra can be stored in the freezer indefinitely. Thaw in a bath of warm water, and use within a couple weeks of defrosting.

(I like the little flecks of zest, and found the curd to be smooth enough without straining)

Lemon Meringue Cookies
(Makes about 45-55 bite-sized cookies)

3 large egg whites, room temperature
1/4 tsp. cream of tarter
pinch of salt
3/4 cup granulated sugar
1 tsp. corn starch
2 tsp.  lemon zest
2 tsp. lemon juice

Optional: a few drops of food coloring

Method:

Move your oven racks to the upper and middle positions, preheat oven to 200f., and line two baking sheets with foil or parchment.
Prepare a piping bag, or large zip-top bag with the corner snipped off, and set aside.

Sift together the sugar and corn starch. Set aside.

In a large bowl, or the bowl of your stand mixer, beat together the egg whites, cream of tarter, and salt. Beat on high speed just until soft peaks form, then reduce the speed to low and begin adding the sugar/cornstarch mixture one TBSP at a time. Continue to beat until all of the sugar is incorporated and the mixture thickens like marshmallow fluff.

Mix in the lemon juice and zest, and add any food coloring if using.

Scoop the meringue into your piping bag, and pipe your cookies. There's no need to leave a lot of space between them, because they shouldn't spread at all.

For some of my cookies, I piped my meringue around a single fresh raspberry. Note that this will require a longer baking/drying time both because of the size of the cookies, and the added moister from the raspberry in the center. Also, if hiding a raspberry or other surprise inside these cookies, I suggest piping a small bed of meringue first. Set the raspberry in the meringue and then finish piping your cookie around it. This is a crucial step for structural integrity that I forgot about - don't skip it!

Place your cookies into the oven and bake for 40 minutes. Rotate the pans top to bottom and front to back, and bake for an additional 30-50 minutes. The time will range depending on the size of your cookies, and moister levels in the air. The cookies should be dry and hard when finished - if they're gummy or sticky, they need to bake longer. If they begin to brown on top, reduce the oven temperature.

Remove from the oven and let them cool before removing from the trays. Pipe or spread a small dollop of lemon curd on the bottom of one cookie, and sandwich with another to make the lemon-meringue bites.

Meringue cookies are best eaten right away, and may become gummy and sticky if left to themselves. If storing them, I recommend placing the finished cookies, completely cooled, in an airtight container in the fridge or freezer.

Meyer Lemon Chia Seed Muffins - nothing but lemons and sunshine

(Meyer Lemon Chia Seed Muffins - recipe in post)

Spring is here - and there's no holding me down!


Here in Michigan, it's not uncommon for thick layers of snow this time of year... so with March temperatures at a whopping 84f. degrees, I'm rightfully a little perturbed. It's supposed to cool down to a (still above average) 60-something over the weekend, which I have to say I'm looking forward to. I'm not ready to resign my oven mitts and baking to the swelter. Not yet!

On the wings of warm weather, however, has come an early bloom - magnolia trees and daffodils everywhere I look.

When I was a kid, I always knew it was spring when the crocuses sprung up underfoot. The back yard of the house I grew up in was wrapped in lilacs, walls of purple that filled my vision. The smell was intoxicating. Here at The Boyfriend's house, you can only imagine what nostalgia filled my lungs when I first discovered that it, too, is surrounded by lilacs. I can't wait for them to bloom again this year.

With so many warm memories riding on this sunshine, I had to make something to celebrate it - heat be damned, I was turning on the oven!

(Ingredients: Lemons & Sunshine)

One of my childhood favorites was the always classic Lemon Poppy Seed Muffin - and to this day, I cannot bring myself to pass up a slice of lemon poppyseed pound cake, or cookie, or anything else reminiscent of such things.

Here, I decided to make a couple small changes, using chia seeds instead of poppy seeds for a boost of omega-3s, and Meyer lemons. These little jewels of citrus are optional, of course, but are sweeter and brighter than regular lemons and add a special touch. On another note, they're perfect for making lemon curd... which would go perfectly with these muffins! But that's for another time.

Packed full of sunshine, these little muffins are sheer smile-inducing goodness. Perfect for sharing and potlucking, or brightening up an Easter celebration... or for no reason at all!

Turning on the oven was so worth it.



Meyer Lemon Chia Seed Muffins
(Recipe adapted from Joanne Chang's Lemon Poppy Seed Loaf recipe in her incredible book 'Flour')

2 cups cake flour (leveled, not packed)
3/4 tsp. baking powder
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1/2 cup (1 stick) plus 3 TBSP unsalted butter, melted and cooled slightly
1/4 cup heavy cream or whole milk, room temperature
3 TBSP Meyer lemon zest (or regular lemon zest)
1 TBSP fresh Meyer lemon juice (or regular lemon juice)
3 TBSP chia seeds (or poppy seeds)
1 vanilla bean, seeds of (or 1/8th tsp. vanilla paste)
1/2 tsp. vanilla extract
4 large eggs, room temperature
1 1/4 cup granulated sugar

For the glaze:
1/4 cup Meyer lemon juice (or regular lemon juice)
1/4 cup granulated sugar

Method:

Preheat oven to 350f. (180c.), and line your muffin or cupcake tins. (Alternatively, you can spray/grease a 9x5 inch loaf pan, as that's what the recipe was originally intended for).

Sift together the flour, baking powder, and salt - give it a stir to make sure everything is evenly combined, and set aside.

Melt the butter and let it stand for a minute or two, so that it's warm but not hot. Add the cream, lemon zest and juice, chia seeds, vanilla, and vanilla extract. Stir to combine. The mixture should be thick, like a pancake batter - if the butter begins to solidify, warm it in 10 second intervals in the microwave. Set aside.

Using a hand or stand mixer, beat together the sugar and eggs. You want the yolks to go from deep yellow to light, fluffy, and pale. After 4-5 minutes the mixture will seem like a heavy custard, and your beaters should leave trails as they spin. Keep beating for another couple minutes.

(Tip: I always have a jar of vanilla sugar around for baking - whenever I use a vanilla bean, I add any remaining seeds and the pod to a jar of plain granulated sugar. Refill with sugar and replace dried-out vanilla beans as needed, and the goodness will never end!)

Using a flexible rubber spatula, gently fold the flour mixture into the beaten eggs and sugar. Fold by swooping the spatula down through the center, and coming up the side of the bowl - be sure to scrape along the bottom. Once most of the flour is incorporated, add half, and then all, of the lemon/butter/cream mixture, folding in between additions. Fold just until everything is combined, being sure not to over-mix.

Evenly distribute the batter into your muffins or cupcake tins (or pour the entire batch into a greased 9x5 loaf pan). This should make approximately 20 regular-sized muffins, or 60-70 minis.

Place your muffins on the middle rack of the oven, and reduce the temperature to 325f. (160c.).
Bake for 20-22 minutes, rotating the pan half-way through to ensure even baking. For minis, bake for 16-18 minutes, or until golden on top and a cake tester or tooth-pic inserted in the center comes out clean. (Or, for a loaf, bake for about 1 hour and 10 minutes, or until the top begins to turn golden).

Return the oven temperature to 350f. (180c.) between batches.

Let the muffins rest for 1-2 minutes, then transfer them to a wire rack to finish cooling.

For the glaze:

In a small saucepan, bring the sugar and lemon juice to a simmer, stirring just until the sugar has dissolved. Remove from heat.

Brush the lemon syrup over the tops of the still warm muffins. After brushing all of them once, you should have plenty of syrup to go back and make a second, or even third, pass. Letting this soak into the cakes is key to the overall experience, so don't skimp!

Serve fresh and warm, or store in an airtight container at room temperature for up to a few days.

Bending The Rules - an interview with Terry Border



Terry Border - "arteest"




Meet Terry Border - sculptor, photographer, and wizard with wire. With a pair of pliers and bit of sixteen gauge, Border masterfully reveals scenes from the inner lives of everyday household items and food stuffs you or I might otherwise overlook. From pill bottles to playing cards, pastries to peanuts, he has personified it all with visual puns and unique perspectives.


"Zombies are Nuts about Brains"- photo courtesy of Terry Border


On his blog, Bent Objects, Border has been sharing his (slightly bent) sense of humor ever since 2006. Prior to anthropomorphizing everything from peanuts to cheese doodles, he was a commercial photographer. Clearly the biz didn't meet his creative needs, though, because before long he was sculpting with wires - first as a hobby, but soon as much, much more.



"At The Party" - photo courtesy of Terry Border

Becoming iconic wasn't the plan, Border laughs when I suggest such a thing, but becoming something interesting to myself was.


After just three years of blogging, Border released his first book, Bent Objects: The Secret Lives of Everyday Things.

The book is filled with incredibly detailed, and sometimes twisted, scenes... each offering a glimpse into the mind that created them.




"Where There's Pork, There's Beans" - photo courtesy of Terry Border


Now that's what I call a food artist.


When I see the image in my mind, the final photograph is usually very much like it. Border explains, when I ask him about his process. I have a good idea right away what it's going to look like - I just find the objects, make some wire appendages or whatever, and then 'sculpt' it, for lack of a better term. There's lots of fussing around with the lighting, and many photos before the final.

As an added bonus to working from home, Border says that after setting up a scene he often gets to eat his work. As a food photographer, I can relate!

I still remember when I first discovered Terry's book, surfing the web and hoping to be entertained (little did I know what awaited me!). The name caught my attention first, then the cover was enough to push me over the edge - I was so eager, I believe I paid full shipping from Amazon for it. *Gasp!*

Now, a couple years later, my copy is worn - the dust jacket bent and the pages falling open to all my favorites - because nary is the occasion when this book doesn't find its way to the table, to be shown off to family, friends, and anyone else who cares to take a gander.

Some of you may remember my Leprechaun deviled eggs, or "Drunken" Snowmen awhile back - clearly there is no secret where my inspiration came from.

 Leprechaun Egg

 Drunken Snowman 

Seeing first-hand how difficult it is to make wire arms and legs express a scene, I asked Terry what the most challenging part of his job was. As I should've known, he had the same answer I, or anyone else working for themselves, might give:
The most challenging thing is to motivate myself, sometimes. It can be easy to just 'coast' along and not actually do anything some days.

Falling into the creative slump, so to speak, is yet another thing I'm familiar with. As Border points out, though - his eye for creativity is always on the lookout for blog fodder. The most rewarding thing, he says, is hearing from people who enjoy my work.

Well, fortunately for us (those who enjoy his work, that is), Border has recently published a new book - Bent Objects of My Affection: the twists and turns of love.

Featuring page after page of romance-themed vignettes, this book is something to fall in love with. Plus, it not only makes for a good coffee-table conversation starter, but is a great gift for that special someone.

"Bananas At Bedtime" - photo courtesy of Terry Border

From his home town in Indiana, to traveling abroad; from art museums to cartoons, from restaurants to famous artists... Border says his inspiration comes from most anywhere. And it seems there's hardly anywhere he isn't willing to go.
In addition to his books and blogging, Border has a second website - the aptly titled 'Really Bent Objects' - for his more graphic, or risqué, pieces. I couldn't help but wonder if this garnered any harsh critics from his fans or the media, but Border says fortunately, very few.
I thought about combining the two [sites] last year, but my wife talked me out of it because of kids checking out Bent Objects. She's right.


Whichever aspect of his art you lean towards most, it's hard not to like Terry's keen sense of humor and eye for storytelling. And, with such a range and repertoire, it's no wonder there are rumors of an animation project in the works. It seems there are just no bounds to Border's bendable abilities.



Like pulling out his books to show my friends and dinner guests, I hope not merely to entertain you with all this banter but to convert you to a Bent Objects lover like myself. To read the book and preach its goodness unto others... well, so to speak.
If you like what you've read so far, I do encourage you to check out Terry's blog and books.


And, for your further reading pleasure:

The Blog: http://bentobjects.blogspot.com/
The Dirty Blog (enter at your own discretion): http://reallybent.blogspot.com/
Wired.com interview
Smithsonian interview
Owni interview

Deviled Eggs and Leprechaun Gold

(Deviled Eggs served up as 'Leprechaun pots of gold' for St. Patty's Day - recipe in post)

I meant to write this yesterday, but with the sun shining at a roll-your-window's-down 72 degrees there was no way I was going to spend my day inside, staring at a computer screen.

There are some days when I wish, instead of walking dogs, I could just drive to a cubicle somewhere and sit down. Yesterday was not one of those days. I don't know what I would have done had I been cooped up indoors, but it sure as heck wouldn't have been very productive.

As soon as I got home I made myself a picnic, to inaugurate the first gorgeous Spring day of the year.

(Salad of ribboned zucchini, carrots, bell peppers, and honeycrisp apple, lightly dressed in lemon juice, cilantro, and a pinch of salt and pepper)

I even made a pitcher of iced tea, just to hit it home.

(Mix of green and peppermint tea, with lemon, fresh mint, and honey)

This was great for keeping me hydrated, as I spent the rest of the day doing yard work and gardening.


I'm going to plant things!

...Again. Because the first time - and second time - disasters struck. I'm not going to point fingers and name names, but a clumsy little dog may have had something to do with it.

But all of that was yesterday. Today, there is rain again. And with a mix of rain and sun comes rainbows, and we all know what awaits us at the end of those rainbows...

Leprechaun pots of gold!
These are pretty much my basic deviled eggs, with only a few modifications. Instead of a sprinkling of paprika, I opted for some gold luster dust (available in the specialty baking isle, usually with the gel food colorings and other Wilton's products) to add a more metallic feel to the tops of the eggs. Unfortunately, this didn't come across very well in my photos, so you'll just have to trust me on how shimmery they were.

My deviled eggs are nothing special - just a simple recipe my mom always used - but they're always a hit whenever I make them. There are a few changes in the recipe below, but I've noted them so they're easy to do away with if you want to skip the 'pots of gold' idea.


Deviled Eggs (pots of gold)
(Recipe can easily be doubled, tripled, etc.)

6 eggs, hard boiled (instructions below)
2-3 TBSP mayonnaise
1/4 tsp. dry mustard powder (or you can substitute up to 1 tsp. of the mayo for regular or dijon mustard)
1/8th-1/4 tsp. cayenne pepper, or dash of your favorite hot sauce (optional - I left this out to keep the yolks bright and yellow)
1/8th tsp. turmeric powder (not an ingredient in my regular deviled eggs, but I added it here to help enhance the brightness of the yolks.)
Salt/pepper to taste

Paprika (for regular 'deviled' eggs) or gold luster dust (for pots of gold)

Method:

Place the eggs into the bottom of a pot. Cover them by at least 1 inch with cold water, and set on the stove over high heat.
Bring to a boil. As soon as the water is at a full boil, cover the pot and remove from heat.
Set a timer, and let them go for 13-14 minutes. Don't uncover or fiddle with them during this time, just let them go.
Once the timer goes off, remove the lid, and run the eggs under cold water. Soak them in cold water until they've completely cooled, refreshing the water as needed if it gets warm.

Peel the eggs, and slice them in half (for normal deviled eggs I would suggest slicing them lengthwise, but for the pots of gold I cut them across the equator). Gently pop out the yolks into a bowl, and set the whites on a tray or serving platter.
To the yolks, add the rest of the ingredients (except the paprika or luster dust) and mix with a fork until smooth. Add a little more mayo if necessary to get the right consistency. Taste and adjust seasoning, and then fill the whites with the yolk mixture.
For regular deviled eggs, I recommend spooning the mixture into a piping bag, or zip-top bag with the corner cut off, and piping it into the whites. This is easier, neater, and makes for a nice presentation.
With the pots of gold, however, I chose to spoon the mixture directly into the yolks for a more rustic look.
Sprinkle the tops with a dusting of paprika, or luster dust, and enjoy!

Happy St. Patty's!

Beef Barley Soup for the Soul

(Beef Barley Soup - recipe in post)

Spring is here! I know because it was warm - then it snowed - then it got into the mid sixtees, and the birds were singing - then it poured. Oh, and my alarm woke me up an hour before I was ready to get out of bed. What's up with that? Also, the clock in my car is finally right... that's going to take some getting used to.

But Spring is here! I went disc golfing and my fingers didn't get frost bitten! I napped on the back deck like a cat in a patch of sunlight! I turned my first shovels full of dirt in the garden! I began complaining that it was too hot!

It's hard to believe that just days ago it was cold, windy, and bitter. The weather was bad, and I was under it, playing limbo with the thermostat.

Seeing this, The Boyfriend took it upon himself to make me a pot of soup. Not just soup, though. The best, heartiest, most feel-good lentil soup I'd ever tasted. I'm not sure which made me happier - the soup, or who had made it for me.

That night we sat on the couch, curled under the blankets and 'mmm'ing over our bowls.

As if things could get any better, as we put the leftovers away he turned to me and asked "what should our next soup be?"

*Swoon*

Those are the words every girl wants to hear, right?

Well, here it is: our next soup! I realize that I will always be tempted to call any fresh, homemade soup 'the best' of it's kind, but this truly is the most delicious beef barley soup I've ever had. Perhaps because of the collaboration of love that created it. Or because The Boyfriend spoils me, and insisted on steak intead of stew meat.

Either way (and whichever cut of meat you choose) I can assure you that this soup will not disappoint.

Beef Barley Soup for the Soul
(Makes about 5-6 hefty servings)

1 TBSP olive oil
2 lbs. beef stew meat (or other lean cut of beef), cubed
1 cup red wine, cream sherry, or beer
1 large onion, diced
4-5 large carrots, sliced or diced
4-5 stalks celery, chopped
1 large roma or small heirloom tomato, diced
3-4 cloves garlic
4 cups beef or vegetable broth (I suggest low sodium so you can control how salty the soup is)
2 cubes beef boillon (or 2 tsp. 'better than boillon' paste - again, I recommend low sodium)
1 cup hulled barley
1 tsp. dried basil (or 2 tsp. fresh chopped)
1 tsp. dried parsley (or 2 tsp. fresh chopped)
1 tsp. dried oregano (or 2 tsp. fresh chopped)
1 tsp. dried thyme (or 2 tsp. fresh chopped)
1/2 tsp. dried sage (or 1 tsp. fresh chopped)
Salt and pepper to taste

Method

In a large dutch oven or heavy bottomed pot, heat the oil over medium-high heat.
Cube all of the meat and toss with a heafty pinch of salt and pepper. Add meat to the hot oil one batch at a time - you don't want to over-crowd the bottom of the pan, or else the meat will steam itself instead of searing.
Sear the beef until well browned, about 2-3 minutes. Remove from the pan, and repeat with another batch of meat. Continue until all of the meat is browned. Set aside.
To the pot, add the onion, garlic, and carrots. Saute 1-2 minutes, then pour in the alcohol to deglace the bottom of the pan.
Return the meat to the pot, add the rest of the vegetables (and all of the herbs if using dried). Pour in the stock and boillion, stir to combine, and bring to a boil.
Reduce heat to a simmer, cover, and let cook 45 minutes.
Uncover, stir in the barley, and let cook for another 30-45 minutes, or until the barley is tender. If the soup is to thick for your liking, add a little stock or water.
If you're using fresh herbs, stir them in at the end of cooking. Season with salt/pepper to taste.

Garnish with more fresh herbs, serve with a slice of rustic bread, and enjoy!

Best Beef Barley Soup Boyfriend ever.



So... what will our next soup be? Let me know in the comments what your favorite soup is!

Irish Car Bomb Cupcakes - Boozy Baking

(Chocolate Stout Cupcakes with Jameson Ganache and Bailey's Buttercream- recipe in post)

Whenever I start to think about making cupcakes, I get very excited, and then I get overwhelmed, and then I get discouraged. The thought process goes something like this:

"Delicious cupcakes and frosting! What kind should I make?"
*Insert 100+ ideas here*
"But... I'll never be able to make them all!"

*Sigh* - so much to do, so little time.

When it came to making 21st birthday cupcakes, I knew there was no better way to celebrate than by turning a dessert cocktail into, well, a dessert. The only question was... which cocktail?

There's the mojito... or I could make rum and coke. A pina colada, perhaps, or banana daiquiri? What about margaritas? Or my personal favorite, the White Russian?
Then of course there were all of the drinks I could invent - butterscotch scotch, or salted caramel rum... it was all too much for me to take!

Finally I came to a decision, and with St. Patty's Day on the way I knew I was making the right choice.

The "Irish Car Bomb" might just be one of the nastiest (and most hideously titled!) drinks I can think of, but it makes for one of the tastiest cupcakes.

With the drink, you are poured a pint of Guinness, and a shot of equal parts Jameson Whiskey and Bailey's Irish Cream. The shot is dropped into the pint, and the drinker must then chug the concoction before the cream curdles, and also to drown any remaining sense of decency - because while this 'style' of drink is considered a 'bomb shot', there is no good excuse for making such a crude reference to Ireland's car bombings.
Gross.

With the cupcake, however, you are served a chocolate-Guinness cupcake, filled with a dark chocolate Jameson Ganache, and topped with a sweet Bailey's buttercream. The eater must then restrain themselves from devouring the whole thing too quickly, in lieu of savoring the deliciousness in front of them.
Yum!

Another plus to making this particular drink-cake was that the recipe was already out there - not having to test my own meant lots of time and frustration saved. Thanks a million to Smitten Kitchen for the fabulous recipe - I didn't change much and the results were outstanding!

Drink a cocktail, eat a caketail!

Irish Whiskey Stout Cupcakes
(Recipe from Smitten Kitchen, makes about 24 regular sized cupcakes, or 48-55 mini "shot" cupcakes)

For the cake:
1 cup Guinness stout, or other dark beer
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups (loosely filled, not packed) all-purpose flour
2 cups white sugar
1 1/2 tsp. baking soda
3/4 tsp. sea salt
2 large eggs
2/3 cup sour cream

For the ganache:
8 oz. dark chocolate, chopped or in chip form (semisweet, bittersweet, use what you like)
2/3 cup heavy whipping cream
2 TBSP unsalted butter, room temperature
1-2 TBSP Irish Whiskey

For the buttercream:
3 cups confectioner's sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup Bailey's Irish Cream
(optional) 1 TBSP unflavored Gel Food Coloring, if desired


Method:

For the cupcakes

Preheat the oven to 350f. and line 2 cupcake trays with liners.

(Tip: For perfect cupcakes, be sure to have the oven fully preheated before baking.)

In a pot over medium heat, combine the butter and stout and bring to a simmer. Be sure when measuring the beer that you let the foam settle, to get an accurate amount of liquid. Once the pot simmers, the head from the beer will get very frothy. Add in the cocoa powder, and whisk until smooth.
Remove from the heat and set aside to cool for 5-10 minutes.

Meanwhile, drink the rest of that Guinness. And prepare the rest of your ingredients.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Be sure there are no lumps of sugar or baking soda left.
In another large bowl, or the bowl of your stand mixer, combine the eggs and sour cream. Beat together until blended.

Pour the (cooled) stout/butter/cocoa mixture into the eggs/sour cream. Beat to combine.
Add the dry ingredients to the bowl, and mix on low speed just until all of the dry has disappeared - do not over mix!

Lick beaters (very important!)

Evenly distribute into the lined cupcake trays. I like to use a piping bag, glass measuring cup, or a cookie/ice cream scoop to help fill them evenly and without spilling. They should be filled no more than 3/4 of the way up. Tap the tray 2-3 times atop the counter to help remove any air bubbles.

Filling the liners, and baking to perfection

(Tip: To rise, the batter needs to climb the sides of the cupcake liner. If the liners are filled all the way, the batter has nowhere to go but spill over the top of the pan, and will not rise as high as it would otherwise.)

Place one batch of cupcakes on the middle rack of the oven, reduce the temperature to 325f., and bake for 12 minutes.
Rotate the pan from front to back to ensure even baking, then bake for another 10-12 minutes, or until a cake tester comes out clean.

(Tip: Reducing the oven temperature helps cupcakes to rise fully, resulting in nicely rounded tops.)

Remove from the oven and let cool 1-2 minutes. Remove cupcakes from the tray, and set on a cooling rack.

(Tip: If cupcakes (or cookies, or other baked goods) are left to cool in the tray they will A. continue to cook from the heat of the metal and, B. moist/grease may pool at the bottom and cause them to get soggy.)

Bring the oven back up to 350f., and repeat with the second batch.

Note: Reduce baking time by about 1/2 if making mini cupcakes.

Miniature 'shot' sized cupcakes, or 'shot'cakes!

For the filling:

Place chocolate into a heat-safe bowl.

In a small pot, warm the cream over medium heat until just simmering. Pour over the chocolate and stir, starting from the middle and working out, until all of the chocolate has melted and the mixture is smooth.
Note: If the mixture cools down too quickly to melt the chocolate, you can move the bowl over a double boiler.

Add the butter and stir until melted. Stir in the Irish whiskey, and set aside until ready to fill.

To fill, use a small knife or apple corer to remove the center of each cupcake.

Cored cupcakes

Eat the cupcake scraps. You know you want to.

Using a piping bag, or zip-top bag with the end snipped off, pipe the ganache into the center of each cupcake.

Piping the ganache centers

(Tip: Pipe cupcake centers just shy of full, then go back and top them off later to be sure the ganache gets evenly distributed.)

Any extra ganache can be stored in a jar or airtight container in the fridge for 1-2 weeks.


For the buttercream

With a stand or hand mixer, beat the butter for 2-3 minutes or until light, fluffy, and pale. Turn the mixer off, add 1/2 cup of the powdered sugar, and beat until smooth. Repeat until all the sugar is added - this will help to reduce the amount of powdered sugar flung about your kitchen.

Once all of the sugar is added, pour in the Bailey's and mix to combine. If the frosting is too thick, add another tsp. of liquor (or milk or cream) to thin it out. If it's too thin, add more powdered sugar until the desired consistency is reached.
If you're using food coloring, add it now and blend thoroughly.

Pipe and decorate as desired - I used a simple swirl with a Wilton 2D piping tip, and green sprinkles in honor of St. Patty's Day.

Decorating the cupcakes

(Tip: When piping, hold the tip at a 90 degree angle to the top of the cupcake - straight up and down - and start directly in the center. When you're coming to the end of your swirl, release pressure and pull straight up.)

This made exactly enough frosting to perfectly decorate all of my cupcakes. If you'd like extra, feel free to double the recipe.


Cupcakes are best enjoyed the day they're baked, but can be stored at room temperature for a day if necessary. If it's very hot or sweltering, you may want to store them in the fridge.

Drunken Cupcakes, all lined up. Well, as 'lined up' as they can get when they're so drunk!

These cupcakes are not too heavy on the liquor, but man do they pack a punch. One full-sized cupcake did me in - but that's no complaint!

The Guinness in the batter is noticeable, but subtle, and serves primarily to enhance the darkness of the chocolate. The Jameson, while a little stronger, has a similar effect on the ganache center - deep, silky, and rich.
Meanwhile, the buttercream has just the right amount of Bailey's, and its sweetness helps to balance the darkness of the rest of the cupcake.

The Pour.

The cupcakes themselves are perfect models of what cupcakes should be -  the cake is moist in the center, with a lovely rounded and crackled top that is a real joy to bite into.

More 'shot'cakes!

I especially enjoyed making the little 'shot'cakes - they were the perfect one-bite treat! A huge hit as celebratory 21st cupcakes, but just as perfect for St. Patty's day. Of course, if you're looking for an excuse, you could just make them because they're awesome... there's always that.