5.31.2010
Rainbow Cake!
I've made a plenty of cake in my day. Some amazing, some ok, some not so great. But I saw this Rainbow Cake @ "The Idea Room" and all I could say was WOW! Want to know how to make it? CLICK HERE :)
5.06.2010
Pecan Pie Muffins
Looking through for Brunch ideas for Mother's Day and came across this one. Sounds awesome and I can't wait to try it. Just thought I'd share!
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
2/3 cup butter, melted
2 eggs
Mix brown sugar, pecans and flour in a bowl. Whisk the butter and eggs in a separate bowl until blended. Pour the butter mixture into the brown sugar mixture and stir just until moistened.
Fill greased or paper lined mini muffin cus 2/3 full. Bake at 350 degrees for 20-25 min or less. Serve warm.
from River Roads 4 Cookbook
Makes 2-2.5 dozen muffins
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
2/3 cup butter, melted
2 eggs
Mix brown sugar, pecans and flour in a bowl. Whisk the butter and eggs in a separate bowl until blended. Pour the butter mixture into the brown sugar mixture and stir just until moistened.
Fill greased or paper lined mini muffin cus 2/3 full. Bake at 350 degrees for 20-25 min or less. Serve warm.
from River Roads 4 Cookbook
Makes 2-2.5 dozen muffins
5.02.2010
Cranberry-Orange Ginger Ale Punch
Awesome for a shower! or any get together really.
6 cups chilled cranberry-raspberry juice
6 cups chilled ginger ale
3 cups chilled freshly squeezed orange juice
Ice cubes or ring
Stir cranberry-raspberry juice, ginger ale and orange juice in punch bowl to blend. Add ice and serve.
***An ice ring with fresh mint or edible flowers or fruit frozen into it would make a pretty addition to the punch bowl. Stir the ingredients together just before serving so that the ginger ale won't lose it's fizz.
12 servings from Essentially Lilly (Pulitzer) a Guide to Colorful Entertaining
6 cups chilled cranberry-raspberry juice
6 cups chilled ginger ale
3 cups chilled freshly squeezed orange juice
Ice cubes or ring
Stir cranberry-raspberry juice, ginger ale and orange juice in punch bowl to blend. Add ice and serve.
***An ice ring with fresh mint or edible flowers or fruit frozen into it would make a pretty addition to the punch bowl. Stir the ingredients together just before serving so that the ginger ale won't lose it's fizz.
12 servings from Essentially Lilly (Pulitzer) a Guide to Colorful Entertaining
Watermelon-Strawberry Lemonade
Can't wait to serve this at a summer BBQ!
4 cups of 1-inch pieces seedless watermelon (ab. 1/4 small watermelon)
1 generous cup strawberries, hulled
2 cups water
1/2 of 12oz can lemonade concentrate
Combine watermelon, strawberries and 1 cup water in blender and puree. Pour mixture into large pitcher. Add remaining 1 cup water and lemonade concentrate to pitcher. Stir to combine well. Serve over ice.
6 Servings
From Essentially Lilly (Pulitzer) a Guide to Colorful Entertaining
4 cups of 1-inch pieces seedless watermelon (ab. 1/4 small watermelon)
1 generous cup strawberries, hulled
2 cups water
1/2 of 12oz can lemonade concentrate
Combine watermelon, strawberries and 1 cup water in blender and puree. Pour mixture into large pitcher. Add remaining 1 cup water and lemonade concentrate to pitcher. Stir to combine well. Serve over ice.
6 Servings
From Essentially Lilly (Pulitzer) a Guide to Colorful Entertaining
Hot Cranberry-Apple Punch
For Halloween, how about this warm cran-apple drink? That's what Lilly says from her cookbook.
(4) 3-inch cinnamon sticks
(4) star anise
2 tsp whole allspice
1 tsp whole cloves
1-1/2 qts apple juice
1-1/2 qts cranberry juice
1 dozen lady apples, for garnish
Rinse and squeeze dry a piece of cheesecloth. Wrap cinnamon, star anise, allspice and cloves in cheesecloth and rice into a packet with kitchen string.
Bring apple juice, cranberry juice and spices to a simmer in a large nonreactive saucepan over medium heat. Add apples. Transfer pot to a warming plate to keep warm. (Or reduce heat under pot to very low and serve punch from kitchen)
Serve hot.
16 Servings, from Essentially Lilly (Pulitzer) a Guide to Colorful Holidays
(4) 3-inch cinnamon sticks
(4) star anise
2 tsp whole allspice
1 tsp whole cloves
1-1/2 qts apple juice
1-1/2 qts cranberry juice
1 dozen lady apples, for garnish
Rinse and squeeze dry a piece of cheesecloth. Wrap cinnamon, star anise, allspice and cloves in cheesecloth and rice into a packet with kitchen string.
Bring apple juice, cranberry juice and spices to a simmer in a large nonreactive saucepan over medium heat. Add apples. Transfer pot to a warming plate to keep warm. (Or reduce heat under pot to very low and serve punch from kitchen)
Serve hot.
16 Servings, from Essentially Lilly (Pulitzer) a Guide to Colorful Holidays
5.01.2010
Frozen Sherbet Cake with Pecan Crust
This looks so incredibly amazing and I can't wait to make it. I think it will be on the menu for Mother's Day Lunch.
Crust:
2/3 c vanilla wafer cookie crumbs (crushed)
1/3 c chopped pecans
2 tbls sugar
2 tbls unsalted butter, melted
Filling:
1 Qt Lemon sherbet
1 Qt Raspberry sherbet
1/2 c heavy cream
2 tbs powdered sugar
1/2 tsp vanilla
*Fresh raspberries and Mint sprigs, for garnish
Raspberry sauce (Recipe follows)
Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3-in springform pan.
Pecan crust, process cookie crumbs, pecans and sugar in food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, ab 10 min. Cool completely on a wire cake rack.
Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, ab 20 min. Soften raspberry sherbet same way and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly onto sherbet, and freeze until firm. At least 4 hrs. (The cake can be prepared up to this point 1 day ahead)
When ready to serve, whip heavy cream, powdered sugar and vanilla in a med bowl with mixer on high speed until stif. Transfer to pastry bag fitted with large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake and garnish with raspberries and mint. Slice with a warm (dip in glass of hot water) think knife. Serve frozen with Raspberry Sauce.
Raspberry Sauce:
Puree 1 pint raspberries, 1/3 c sugar, and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed. and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, ab 1 hr. (The sauce can be made 1 day ahead, then covered and refrigerated)
From Essentially Lilly (Pulitzer) guide to colorful Holidays
Crust:
2/3 c vanilla wafer cookie crumbs (crushed)
1/3 c chopped pecans
2 tbls sugar
2 tbls unsalted butter, melted
Filling:
1 Qt Lemon sherbet
1 Qt Raspberry sherbet
1/2 c heavy cream
2 tbs powdered sugar
1/2 tsp vanilla
*Fresh raspberries and Mint sprigs, for garnish
Raspberry sauce (Recipe follows)
Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3-in springform pan.
Pecan crust, process cookie crumbs, pecans and sugar in food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, ab 10 min. Cool completely on a wire cake rack.
Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, ab 20 min. Soften raspberry sherbet same way and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly onto sherbet, and freeze until firm. At least 4 hrs. (The cake can be prepared up to this point 1 day ahead)
When ready to serve, whip heavy cream, powdered sugar and vanilla in a med bowl with mixer on high speed until stif. Transfer to pastry bag fitted with large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake and garnish with raspberries and mint. Slice with a warm (dip in glass of hot water) think knife. Serve frozen with Raspberry Sauce.
Raspberry Sauce:
Puree 1 pint raspberries, 1/3 c sugar, and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed. and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, ab 1 hr. (The sauce can be made 1 day ahead, then covered and refrigerated)
From Essentially Lilly (Pulitzer) guide to colorful Holidays
Ginger Pineapple Glaze (for Baked Ham)
(1) 20-oz can crushed pineapple in juice, well drained, juices reserved
(2) 12 oz cans ginger ale, as needed
1 c packed light brown sugar
1 tbls dry mustard
*For an 8lb spiral sliced ham
Mix pineapple juice, 1 can (12oz) ginger ale, brown sugar and mustard in a blender to dissolve mustard. Set aside.
Place ham flat side down in pan. Pour pineapple juice mixture over ham. Pat the crushed pineapple onto the ham; if you press hard, it will stick nicely. Place pan with ham and pineapple juice on top of stove and bring to boil over 2 burners on high heat. Tent ham with foil and transfer to oven.
From Essentially Lilly (Pulitzer) Guide to Colorful Holidays
Bake 1 hr, checking to be sure juices aren't burning and adding a bit more ginger ale to pan if needed. Baste ham with juices occasionally. Ham should reach 140 degrees when done. Meanwhile, place roasting pan (without ham) over 2 burners on high heat and bring juices to boil. Cook until juices should get dark and syrupy. Pour juices over ham and serve.
(2) 12 oz cans ginger ale, as needed
1 c packed light brown sugar
1 tbls dry mustard
*For an 8lb spiral sliced ham
Mix pineapple juice, 1 can (12oz) ginger ale, brown sugar and mustard in a blender to dissolve mustard. Set aside.
Place ham flat side down in pan. Pour pineapple juice mixture over ham. Pat the crushed pineapple onto the ham; if you press hard, it will stick nicely. Place pan with ham and pineapple juice on top of stove and bring to boil over 2 burners on high heat. Tent ham with foil and transfer to oven.
From Essentially Lilly (Pulitzer) Guide to Colorful Holidays
Bake 1 hr, checking to be sure juices aren't burning and adding a bit more ginger ale to pan if needed. Baste ham with juices occasionally. Ham should reach 140 degrees when done. Meanwhile, place roasting pan (without ham) over 2 burners on high heat and bring juices to boil. Cook until juices should get dark and syrupy. Pour juices over ham and serve.
Latino Shrimp & Corn Bisque
1-1/2 lbs med (26-30 count) shrimp
3 c bottled clam juice
2 sprigs fresh parsley
1/8 tsp dried thyme
1/8 tsp whole black peppercorns
5 tsp (1/2 stick plus 1 tbls) unsalted butter
1 med onion, finely chopped
1 small celery rib with leaves, finely chopped
1/2 c diced (1/4 inch) chopped red bell pepper
2 garlic cloves, minced
1/3 c flour
1/4 c dry sherry
1 tbls tomato paste
1-1/2 c fresh or frozen corn kernels
1/2 c heavy cream
salt & freshly ground pepper, to taste
chopped fresh cilantro, for garnish
Peel and devein shrimp, reserving shells. Coarsely chop shrim, then cover and refrigerate. Bring shrimp shells, 1 qt water, clam juice, parsley, thyme and peppercorns to a boil in a med saucepan over high heat. Reduce heat to low and simmer for 30 min to blend flavors. Strain and reserve liquid.
Melt butter in large saucepan over med-low heat. Add onion, celery, red pepper, and garlic, then cover. Cook until vegetables soften, ab 3 min. Sprinkle with flour and stir well. Whisk in reserved cooking liquid, sherry and tomato paste. Bring to simmer over med heat. Reduce heat to low and cook until lightly thickened, ab 3 min. (The soup can be prepared up to this point 1 day ahead, then cooled, covered and refrigerated. Reheat to simmering over low heat.) Stir in reserved shrimp, corn and heavy cream and cook just until the shrimp turn opaque, ab. 3 min. Season with salt and pepper. Top each serving with a drizzle of cream, if desired and sprinkle with cilantro.
Serves 8
From Essentially Lilly (Pulitzer) "Holidays" Cookbook
3 c bottled clam juice
2 sprigs fresh parsley
1/8 tsp dried thyme
1/8 tsp whole black peppercorns
5 tsp (1/2 stick plus 1 tbls) unsalted butter
1 med onion, finely chopped
1 small celery rib with leaves, finely chopped
1/2 c diced (1/4 inch) chopped red bell pepper
2 garlic cloves, minced
1/3 c flour
1/4 c dry sherry
1 tbls tomato paste
1-1/2 c fresh or frozen corn kernels
1/2 c heavy cream
salt & freshly ground pepper, to taste
chopped fresh cilantro, for garnish
Peel and devein shrimp, reserving shells. Coarsely chop shrim, then cover and refrigerate. Bring shrimp shells, 1 qt water, clam juice, parsley, thyme and peppercorns to a boil in a med saucepan over high heat. Reduce heat to low and simmer for 30 min to blend flavors. Strain and reserve liquid.
Melt butter in large saucepan over med-low heat. Add onion, celery, red pepper, and garlic, then cover. Cook until vegetables soften, ab 3 min. Sprinkle with flour and stir well. Whisk in reserved cooking liquid, sherry and tomato paste. Bring to simmer over med heat. Reduce heat to low and cook until lightly thickened, ab 3 min. (The soup can be prepared up to this point 1 day ahead, then cooled, covered and refrigerated. Reheat to simmering over low heat.) Stir in reserved shrimp, corn and heavy cream and cook just until the shrimp turn opaque, ab. 3 min. Season with salt and pepper. Top each serving with a drizzle of cream, if desired and sprinkle with cilantro.
Serves 8
From Essentially Lilly (Pulitzer) "Holidays" Cookbook
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