Birthday Cake Shots

 Who says you can't have your cake and drink it too?  Not me.  Birthday Cake Shots.  Yes, I said cake and shots.  I've been up to my elbows in cake for the past year, creating recipes for Duncan Hines.  So cake is sort of my life right now.

I'm sure you've heard of all the flavored vodkas out there but now you can find cake flavored vodka and whipped cream flavored vodka as well.  I first spotted some of these recipes on the Pinnacle Vodka website as well as on Sweetapolita.  Now while you probably wouldn't want a whole martini glass of one of these, the shots do make a festive way to celebrate with your friends. 

I don't like cocktails that are super strong so I have altered the alcohol amounts to make it a little smoother.  A final note: I do not recommend testing this recipe right before you go pick up your children from school.  It's only one shot but still...people may talk.

Bottoms up!

Birthday Cake Shots
Adapted from Pinnacle Vodka Website & Sweetapolita
Yield: 1 shot

1/2 ounce Cake Flavored Vodka (I used Three Olives brand)
1/2 ounce Whipped Creme Flavored Vodka (I used Pinnacle)
1 ounce half-n-half
1 teaspoon dry cake mix (I used yellow)
2-3 ice cubes
whipped creme
sprinkles or nonpareils

1. Combine vodkas, half-n-half, cake mix and ice cubes in cocktail shaker and shake until well mixed.
2. Strain into a shot glass and top with whipped creme, sprinkles and straw.

Culinary Resolutions

 

It's time for New Year's resolutions!  Ugh.  They're just no fun.  For the 15th year in a row I will resolve to floss more often.  And for the 16th year in a row, that probably won't happen.  We all resolve to exercise more, lose weight, be more organized, etc.  BLAH, BLAH, BLAH.

Let's have a little fun.  Let's make some culinary resolutions.  As Ina Garten says "How bad could that be?"  Here are mine:

1.  Meatless Mondays-Restaurants all over New York are doing it and I will too.  It may not always be on Mondays but I will serve at least one vegetarian dinner to my family per week.  It's good for the planet, good for our health and good for our palates and to broaden our culinary horizons.

2.  Pare Down-I resolve to make better use of my pantry ingredients.  Instead of running to the store for ingredients as new recipes pop into my head, instead I'll use up what's in my pantry.  Those dried beans, sheets of Nori, exotic jams, every variety of rice, vinegars and mustards...I'm coming for you!  In the meantime, in case of the next apocalypse you're all welcome to my house.  I can feed the world from my pantry.

Perhaps I need to pare down my utensil collection?

3.  Get Cozy with My Camera-I have a poorly lit kitchen which means it's difficult to get great shots of food as I cook.  If I'm cooking at night, I'm really doomed.  I resolve to get to know my camera better so I can improve my photography skills and my blogging.  Hey, we both win!

4.  Get Organized-I have so many recipes in various sources and files.  I keep them on my computer and in notebooks.  I live in fear of losing them.  I've just bought the MacGourmet software and can't wait to put everything in one spot and back it up on a hard drive.  This software will let me keep my business organized as well as at home.  It also has a weekly menu planner function and the ability to generate a shopping list from recipes.  I'm totally geeked about this! 

5.  Start a Cookbook Club-I have many wonderful cookbooks that I'm dying to make my way through.  But where is the time?  I resolve to invite a group who is also interested in cooking new things to a Cookbook Club.  I will choose a cookbook, invite everyone over for tea or wine and let them each flag a recipe or two that looks interesting to them.  I'll run upstairs and copy their chosen page and hand it off.  The next time we meet, we'll all bring our cooked dishes to sample and discuss. 

Yeah, I've got a few cookbooks.

What are your culinary resolutions?  New techniques or recipes you want to try?  Order more exotically when you eat out?  New cuisines to explore?  I'd love to hear what you'll be trying.  In the meantime, I'm toasting you with a New Year's Eve punch that is light, festive and won't leave you starting the new year in a world of hurt.

"For last year's words belong to last year's language
And next year's words await another voice.
And to make an end is to make a beginning. "
-T.S. Eliot

Prosecco Pomegranate Punch
From Food and Wine
Serves 12
 
1 quart pomegranate juice
2 cups fresh orange juice, strained
2 cups chilled limeade
One 750-milliliter bottle Prosecco
Lime and orange slices, for garnish
Ice
1 cup pomegranate seeds (optional)

In a punch bowl, combine the pomegranate juice, orange juice and limeade. Pour in the Prosecco; float lime and orange slices on top. Ladle into 12 ice-filled glasses, sprinkle with pomegranate seeds and serve.

Last Minute Shopping?

I've been naughty.  I am a bad, bad blogger.  Actually, I've been cheating on you.  I've neglected you due to catering jobs, personal chef clients and dessert orders.  But you know what, Mama's gotta bring home the bacon.  And isn't it nice to know you're reading the musings of a working chef?  So....no more apologizing.  I will strive to post more regularly in the new year but when duty calls, I answer the call!

If you have been too busy bringing home your bacon to finish your holiday shopping, I have a few last minute awesome gifts for people who love food and cooking.  At least, these are what I'd love to get as a gift...

Wine Sampler in tasting sizes-http://www.tastingroom.com/
For under $30 you can get or give a set of 6 different wines in tasting sizes (about 1.6 ounces) to try and compare.  How great to sample a $30 bottle of wine before you commit to dropping your cash on something you don't like?

Adopt an Italian Olive Tree-http://nudo-italia.com/products/5?category=22
For $109 you can adopt an olive tree in Italy and you'll receive all the extra virgin olive oil produced from your tree.  If you're wracking your brain shopping for the person who has everything, I'm betting they don't have this!  The bragging rights alone are worth $109.

Drool and bake-Baked Explorations is the second cookbook from the renowned Baked bakery in Brooklyn.  I just received this as a gift and cannot wait to dive in.  Every recipe looks homey and luscious and great for all levels of bakers.  You could even strike a deal that the receiver gives you a portion of all goodies baked from this book. $20 on Amazon.

Cheese-A gift certificate to Murray's Cheese Shop in NYC. http://www.murrayscheese.com/gift_main.asp  There is something for everyone here (other than the lactose intolerant). Choose from gift boxes, gift cards, cheese of the month clubs or build your own gift. They have one of the best selections in the world.

Lemon Juicer-http://www.amazon.com/Amco-Enameled-Aluminum-Lemon-Squeezer/dp/B0002V23BG Meet the only lemon/lime juicer you'll ever need.  It's $12, heavy duty and your kids will ask to squeeze the lemons for you.  Win!

Bench Scraper-They're not just for pastry.  Yes, I use mine to flip sticky doughs, cut biscuits, etc. but I also use it to pick up whatever I've just diced or chopped and transfer it to a bowl or pan. From $3-$10.

VitaMix Blender-Hello, gorgeous!  If you've got big bucks to spend meet the biggest, baddest blender around.  It can take the place of your juicer, food processor and coffee grinder.  It can crush ice instantly and make the smoothest purees and soups you've ever seen.  Cost is around $500 and for that price you should never need another blender again.  Just a side note, if anyone wants to buy me one I will let you. A girl can dream.   www.vitamix.com


One final late-shopping-procrastinators trick.  If you are ordering something that won't arrive in time for Christmas, print out a nicely typed up "gift certificate" that shows them what will be coming to them via mail.  You know, like you meant to do it that way.

Brussel Sprouts & Mushrooms-So Wrong, It's Right

What happens when you take two things a lot of people downright despise and put them together?  A little piece of heaven, I tell ya.  I am one of those people you've read about who actually like Brussel sprouts.  A lot.  I even ate them as a kid.  A lot.  Thanks, Mom!

Now mushrooms....um....not so much.  I have an occasional culinary hot flash where I'll purposely eat something with mushrooms and like it but the rest of the time I avoid them.  Why then, was I inexplicably drawn to this recipe?  I just knew it would be delicious.  And it is.

Seriously, with cream, white wine, shallots, earthy mushrooms and roasted Brussel sprouts it is luxurious and rich and perfect for your Thanksgiving table.

Roasted Brussel Sprouts with Wild Mushrooms and Cream
Serves 8
From Fine Cooking

1 1/2 lbs. Brussel sprouts (pick the smallest ones you can find), cut in half
5T olive oil
3T unsalted butter
3/4 lb. mix of wild mushrooms
1 large shallot, thinly sliced
1/4 cup dry white wine
1 cup heavy cream
salt & pepper

1. Preheat oven to 400 F. 
2. Toss Brussel sprouts with 3T of olive oil and transfer to baking sheet.  Spread out and season with salt. 
3. Roast for 15-25 minutes until tender and browned.
4. Heat a large skillet over medium high heat and add 2T of butter and 1T of olive oil. Add mushrooms and cook until tender and any liquid has evaporated.  About 5 minutes.  Season with salt and transfer to bowl.
5. Add the remaining 1T butter and 1T olive oil to hot skillet and add the shallot with a pinch of salt.  Cook until golden, about 3 minutes.
6.  Add wine and cook until reduced by half.
7. Add mushrooms and Brussel sprouts back to the pan.  Pour in cream.
8. Stir and cook until cream thickens and coats the vegetables, 3-4 minutes. 
9. Taste for seasoning and add salt and pepper as needed.

BTW, if you have any leftovers: These are dreamy with a poached egg over them.

Cake Gallery

All that remains of the 4th of July holiday extravaganza...

I love the wow factor of this cake.  On the outside, a mild-mannered, dare I say boring cake.  The Clark Kent of cakes.

But cut into it and SHAZAM, it's the hit of the party! (Sorry to be mixing my superhero references.  Extra credit if you can name the Saturday morning superhero who said "Shazam!" when he transformed.)

This cake has been blogged about a few times but I think credit originally goes to 17 and Baking.  I made mine a little taller, more stripes, etc.  I used a buttermilk lemon cake with a lemon cream cheese frosting.

In other cake news, we made a double graduation cake for a college graduate and a graduate of pharmaceutical school.  Two diplomas, grad cap and a prescription pad.

Finally a chocolate cake with a cookies and cream filling, vanilla buttercream and oreos on top.

Make Your Own Ice Cream Cake

As I've mentioned before, my husband loves ice cream cake.  And for ten years I've dutifully purchased said ice cream cake for all his celebratory occasions.   But it kills my foodie sensibilities to buy one at the grocery store.  So, sorry honey, the honeymoon is over because I just can't restrain myself anymore.  MUST. MAKE. HOMEMADE. ICE CREAM CAKE. 

I'm keeping all the elements he loves, a crunchy cookie bottom, a fudgy layer and a creamy, marshmallowy layer on top.  This Father's Day I'm hoping to convert him over to the dark side.  If it doesn't work, we've got a stack of presents to make it up to him.  Update:  He loved it even more than the store bought ice cream cake of his childhood.  My evil plan has succeeded.  Today ice cream cake, tomorrow the world!

I went with an Oreo theme with my crust and ice creams.  I may try a Coffee ice cream and Butter Pecan combo next time around.  Even a Neopolitan would be cute, one layer each of vanilla, strawberry and chocolate.

Recipe Note: I did not frost the sides of my cake but I think I may next time.  Also, once you unmold and cut the cake: keep the cake on the springform bottom but put the whole thing inside of a 10 or 11 inch round cake pan to keep any leftovers to the freezer. In other words, you won't be able to reattach the sides of the springform pan and the cake pan will catch any melting ice cream.

Do-It-Yourself Ice Cream Cake
Serves 12


1 9 oz. pkg of chocolate wafer cookies
4T salted butter, melted
2t sugar
2 gallons of ice cream (I used Mint Cookie and Cookies and Cream)
1 14.5 oz. jar of Dove fudge sauce
8 oz.  of marshmallow fluff
1 pint of heavy cream
1/2 pkg. of Oreo cookies

1. Preheat oven to 350. 
2. Process wafer cookies in a food processor until reduced to crumbs.  Add in sugar and melted butter.  Stir with a fork to combine. 
3. Press into the bottom of a 9-inch springform pan.  Bake crust in oven for 8 minutes.  Let cool.
4. Soften first flavor of ice cream.  I used the paddle attachment and my stand mixer.  (Please note, this turned my mint cookie ice cream sort of grayish in color from the cookies mixing throughout the green ice cream.  Lesson learned: If you care, use a spatula and do it by hand instead.) You want the ice cream spreadable, but not melted.  Layer ice cream over cooled crust.  Add a layer of crushed Oreos and freeze for 30 minutes.
5. Warm the fudge sauce by placing a jar of it in a small pan of simmering water on the stove.  You want the fudge sauce merely spreadable, not hot!
6. Working quickly, spread fudge sauce over bottom ice cream layer.  Refreeze for at least 30 minutes.
7. Soften second flavor of ice cream in mixer and spread it over the fudge layer. Refreeze. 
8. Using the whisk attachment, whip the pint of heavy cream until you have stiff peaks.  Gently fold in the marshmallow fluff until well combined.
9.  Spread the marshmallow fluff/whipped cream layer over the last ice cream layer and return to freezer.  You will have leftover fluff/cream.  If you wish, you can use this to frost the sides of the cake after you unmold it from the springform pan.
10. When ready to serve, defrost for 5-10 minutes.  Then run a sharp knife around the edges of your springform pan and release sides of the pan. 

Espresso Cheesecake

For those of you who are lactose intolerant, look away.  This ain't gonna be pretty.  For the rest of you, take notes because if you bring this to your next gathering you will be a total rock star.  It's got a lot of steps but it's not hard (but no one has to know that).  If you play your cards right, you won't have to lift a finger for the rest of the party.  You'll just sit there, basking in the glow of your lovely cheesecake.

This is a New York cheesecake which means its a denser, dryer cheesecake.  A little slice goes a long way.  All the better to feed a big crowd, right?  It's got 7, yes SEVEN packages of cream cheese and it uses those chocolate wafer cookies that I've only ever used for cookie crusts or an icebox cake.  Does anyone buy these just to eat out of hand?

If you take the basic cheesecake recipe you could dress her up in any way you like, i.e. add a fruit or caramel topping or a different cookie crust.  For me, I wanted a little espresso flavor married to my chocolate.  I think they're going to be very happy together.  It also makes more filling than your crust will hold so do what you will with the rest-make an extra crust, bake the filling alone or just eat it out of the refrigerator at midnight...who's going to know?

Espresso Cheescake
Feeds a multitude

Crust:
6T unsalted butter, melted
1 9 oz. package of chocolate wafer cookies
3T + 1t sugar
pinch of sea salt
1t espresso powder

Filling:
7 8 oz. packages of Philadelphia cream cheese (at room temp!)
2 1/4 c sugar
1/2 c all-purpose flour
1 c sour cream (at room temp!)
5 large eggs (at room temp!)
1t vanilla
1t coffee extract (if you don't have this, increase the vanilla to 2t)
1/2t fine sea salt

Topping:
1/2 t espresso powder
4 oz. semi-sweet chocolate, finely chopped

1.  Bring your sour cream, cream cheese and eggs to room temperature.  This is crucial to the success of the cheesecake.  It will take at least an hour.
2. Preheat oven to 350 degrees.  Butter the sides of a 9 or 10-inch springform pan.  Line the bottom of the pan with a circle of parchment paper.
3. Finely crush the wafer cookies until they are crumbs.  I pulse them in the food processor.  Combine them with the 3T of sugar, 6T of melted butter, a pinch of sea salt and 1t of espresso powder.  Mix until combined.
4.  Press the cookie crumb mixture into the bottom of the prepared springform pan.
5. Sprinkle the remaining 1t of granulated sugar over the cookie crust.  Now use a measuring cup to level the crust and pack it into the pan.  Press the crust slightly up the sides of the pan until even all around.
6. Put on baking sheet and bake for 10-12 minutes.  Let cool completely.
7.  In the bowl of a mixer, beat the cream cheese until very fluffy, 3-5 minutes.
8.  Whisk together the flour, sugar and sea salt.  With the mixer on low, gradually add the dry ingredients to the cream cheese.  Mix until smooth.
9.  Add sour cream, vanilla and coffee extract and mix until smooth. Scrape down sides of bowl.
10.  Add eggs one at time.  Add the next egg as soon as the first yolk breaks.  Scrape down the mixer for a final time.
11.  Wrap springform pan in two sheets of heavy duty tin foil.  Have a large roasting pan ready.
12. Pour the cheesecake filling into the crust until it's 4-5 inches high.  DO NOT SCRAPE THE BATTER OUT OF THE BOWL OR YOU WILL HAVE A LUMPY CHEESECAKE.  Sorry, didn't mean to yell, it's just important.  No scraping of the spatula, mixer beaters or bowl.  More leftover batter for you!
13. Transfer cheesecake into the roasting pan and into the oven.  Carefully pour boiling water into the roasting pan until it reaches about halfway up your springform pan. 
14. Bake for 45 minutes.  Reduce oven temperature to 325 degrees and continue to bake another 30 minutes or until cake is set but still slightly wobbly in the center.
15. Turn oven off but leave door propped open with a wooden spoon.  Leave the cheesecake in there for an hour.  Transfer to wire rack to cool.

Topping:
1.  Melt chocolate for topping by microwaving chopped chocolate at 50% power for 30 seconds at a time.  Stir until melted and combine with espresso powder.  Pour melted chocolate into a ziploc bag and seal.  Cut a small hole in one corner of the bag.
2. Squeezing the bag, pipe straight lines across the top of the cheesecake.
3. Perpendicularly drag a skewer or toothpick through the lines of chocolate and batter.  Alternate directions each time.  (see photo below)
4. Refrigerate cheesecake overnight but don't cover it with plastic wrap or foil.  That will cause condensation and ruin all your hard work.

Easter Egg Bread

You've got a day left before Easter and that's plenty of time to whip up this braided Easter egg bread.  My friend (Hi Leen!) introduced me to this.  It is a great project to do with your kids.  The dough only needs 2 hours to rise plus an additional half hour.  It's got cinnamon and I added some orange flower water for a hint of floral and citrus notes.

All the braiding of my hair while my girls play "beauty shop" has finally paid off.  These kids can braid like nobody's business.  As for the garnish of icing and sprinkles, well...they haven't quite learned the "less is more" design concept yet.  But you know what, I kind of like it.  One recipe note, if you use Easter eggs in your braided wreath they need to be dyed but NOT hard-boiled.  The eggs will actually bake along with the bread.  Another option-use your hard-boiled dyed eggs but nestle them into the finished baked bread before serving.

Oh and let me save you from one other "Doh!" moment-if you've been keeping your raw dyed eggs in the refrigerator, let them come to room temperature before putting them on the bread and baking.  I found out the hard way that the condensation from the chilled eggs will make the dye run onto the bread.  Look kids, tie-dyed Easter egg bread!

Easter Egg Bread
Adapted from King Arthur Flour

1 T active dry yeast
1 cup warm water
1/2 cup granulated sugar
1 cup warm milk
4 eggs, at room temperature
1 stick unsalted butter, softened

2 t kosher salt
1 1/2 t cinnamon

1 t orange flower water
7 to 9 cups King Arthur Unbleached All-Purpose Flour
5 dyed uncooked eggs
egg wash (1 egg beaten with 1 teaspoon water)

1. Dissolve the yeast in the water. Stir in the sugar and add 1/2 cup flour. Let this sit for 10 minutes to give the yeast a chance to get going. 

2. Add the milk, eggs, butter, salt, cinnamon and orange flower water. 

3. Stir in 5 cups of the flour. Add more flour, until the dough starts to form a shaggy mass. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth and satiny ball. The dough will be a little tacky, but it shouldn't be sticky.

4. Put the dough into a clean bowl and coat it with a little melted butter. This will help prevent the formation of a skin on the dough due to exposure to the air. Cover the dough with plastic wrap or a damp towel. Let the dough rise in a warm spot for 1 1/2 to 2 hours, or until it's quite swollen and puffy-looking. 

5. Turn the dough out onto a lightly floured counter and knead it gently to expel any air bubbles. You don't need to actively knead the dough at this point. 

6. Divide the dough into 2 pieces and set one aside. Divide the first piece into 3 even pieces. Roll each piece into a rope that is 1-inch in diameter. Braid the set of ropes and shape the braid into a large circle. Place the circle on a greased or parchment paper-lined baking sheet. Repeat with the second piece of dough.

7.  Cover the loaves with damp towels and let the wreaths rise for 30 minutes.

8.  Preheat the oven to 350°F. Place the eggs on the wreaths and gently press them into the dough. Brush the dough with the egg wash. 

9.  Bake the loaves for 35 to 45 minutes, until nicely browned. Occasionally, an egg will split in the oven. Use a sharp knife to remove it from the wreath and substitute a dyed hard-boiled egg. 

10.  Cool the wreaths on a rack and ice when fully cool.  

Icing Glaze

1 1/2 cups confectioners' sugar  

3 T orange liqueur or 2 T orange juice

Beat the sugar and the liqueur or juice together. The icing should be the consistency of a thick salad dressing. Use a fork to drizzle the icing on the wreaths. 

 

Italian Easter Pie

Italian Easter Pie, Pizza Rustica, Torta, Easter Pie, whatever you call it, it's good.  I had never even heard of Easter pie until I moved to the East Coast.  Take a savory double crust pie and fill it with eggs, cheese and meat.  My crack researchers (Google and I ) tell me it is an Italian tradition that marks the end of meatless meals and is usually served on Easter morning or the day before.

I'm not Italian and it's not quite Easter yet but every year around this time I remember to make this. While everyone is pretending to be polite while coveting the last remaining piece, I think "Why don't I make this more often?"  There are as many recipes and variations of this dish as there are Nonnas but here is my version.  Oh, and take it from me, you might want to clarify to your children that no, pie for dinner does not mean what they think it means. Hopefully after one taste, they'll forgive you.

Italian Easter Pie
Serves 8

2 9-inch pie crusts (your favorite recipe or store-bought)
6 eggs + 1 egg for egg wash
2t olive oil
1 small onion, finely diced
8 oz. diced prosciutto
8 oz. ricotta cheese
2 oz. shredded sharp provolone cheese
2 oz. Grana Padano cheese
2 oz. shredded fresh mozarella
3 T grated Parmesan cheese
1t water
pepper

1. Preheat oven to 350.
2. Roll out your bottom pie crust.  Place the bottom pie crust in a 9-inch deep dish pie pan.  You could also use a cake pan for this.  Do not crimp sides yet.
3. Saute diced onion in olive oil until soft and golden, about 5 minutes. Let cool.
4.  In a large bowl, beat 6 eggs. Add the ricotta and whisk until lumps are gone.  Add prosciutto, provolone, Grana Padano and mozzarella cheese.  Add cooked onion and black pepper to taste.
5. Sprinkle grated Parmesan cheese on the bottom pie crust.
6. Pour egg mixture into your pie crust.
7. Roll out top pie crust and place over pie.  Fold the overhang of the top crust over and tuck it behind the edges of the bottom crust.  Crimp them together.
8. Beat your remaining 1 egg with 1 teaspoon of water.  Brush over top and edge of pie.  Cut a slit in pie to vent.
9. Bake 40-50 minutes until top starts to look golden brown.
10. Let rest for 10-15 minutes before serving.  This is important so it won't ooze all over when you cut it!

**Do not be tempted to add any salt.  You get plenty of salt from the cheeses and prosciutto.  Feel free to substitute a different combo of Italian cheeses or meats.