The Grapefruit Crush

|
By
|
12 comments

Grapefruit CrushI’ve made mention of the Orange Crushes that are a favorite of our Delmarva beaches. But, have you ever heard of the grapefruit crush? It’s exactly like the orange crush. But, you guessed it! You’re using lots of fresh juice from grapefruits – in place of oranges, to get this lovely cocktail.

The good folks at Karlsson’s sent me a bottle of their Gold Vodka to try. Ya’ll know me – I’m not one to turn down a bottle of booze! The minute I opened the bottle and gave it a whiff, I was impressed. While most vodkas don’t smell or taste like much of anything – this had all kind of floral notes going on. That’s probably because it’s made by a single distillation and is unfiltered – a rarity among vodkas of today. What also sets them apart is that they only use baby new potatoes, of several Swedish varieties in the mash process. This leads to a vodka with plenty of great flavor – I mentioned the floral notes, but also fresh herbs, and grapefruit. Highly recommended!

I hope everyone has a great weekend! We’re looking forward to the Salisbury Festival here, a local event that’s held annually. I’ll be at Parker Place selling cupcakes, for any of you locals out and about! Stop by and say hello. Don’t forget to enter the Magimix Giveaway if you haven’t done so already. Winner will be chosen Monday morning!

The Grapefruit Crush

1 1/2 grapefruits, juiced
1.5 oz vodka
1 oz orange liqueur
splash of lemon-lime soda
ice

Pour all ingredients into cocktail mixer and shake. Strain into a cocktail glass filled with ice. Garnish with grapefruit peel or slice.

Coconut Cupcakes

|
By
|
13 comments

Coconut Cupcakes

I hope ya’ll aren’t tired of cupcakes yet, cause I’ve been on a roll. Plus, I figured with the week our country has had – we could probably all use a cupcake – right? I’ve been a fan of Ina’s coconut cupcakes for quite some time – but I always feel ridiculous using 3 sticks of butter in the batter for the cupcakes. Not to mention it makes like 46 cupcakes, when she says it’s supposed to make 18. 

So I scaled it down a bit, and made a few changes. I took a page from my favorite coconut cake recipe and added a bit of cream of coconut to the cake batter. It adds moisture, sweetness, and big coconut flavor – which are all big pluses in my book, as far as cupcakes are concerned! I also added a bit of coconut extract for an even more pronounced coconut flavor. Topped with a coconut cream cheese frosting, and a dusting of toasted coconut – it’s Heaven in a cupcake liner.

Coconut Cupcakes

1/2 pound (2 sticks) butter, room temperature
1 1/2 cups granulated sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/3 cup cream of coconut
1 cup sweetened, shredded coconut (for garnish)

For the Coconut Cream Cheese Frosting:
8 ounces cream cheese
4 ounces butter (1 stick)
3 3/4 cups confectioner’s sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/8 tsp. salt

Preheat the oven to 325 degrees F. Line 2 cupcake tins with paper liners and set aside.

In a small dry skillet, toast the shredded coconut over medium-high heat until starting to brown on the edges. Off heat, and remove from pan to a plate to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and coconut extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In a liquid measuring cup, combine the buttermilk and the cream of coconut – whisk to combine. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.

Fill each liner 2/3 of the way. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and extracts. Carefully add the confectioners’ sugar and mix until smooth.

Frost the cupcakes as desired and sprinkle with the toasted coconut to garnish.

Source: adapted from The Barefoot Contessa by Ina Garten

Mahi w/ Strawberry-Avocado Salsa

|
By
|
7 comments

Mahi-Mahi with Strawberry Avocado Salsa

When Shawnda posted this salsa recipe last week, my mouth started watering – and didn’t stop until I finally made it the week after. She used salmon, but I had mahi in the freezer so I used that. It’s one of my favorite varieties of fish – it’s white and flaky, but still substantial. But the real star of this dish is the strawberry-avocado salsa on top. The stuff is amazing! I’ve been a fan of other fruit salsas in the past, but there was definitely something different and memorable about it. The sweetness of the strawberries, with the creaminess of the avocados, and the smoky spiciness of the fish – it was just a match made in Heaven.

It would be wonderful in other applications too, of course. I know it would be fabulous on top of grilled pork chops, as a fresh twist on fish tacos, or even just with tortilla chips. With all the gorgeous strawberries flooding the market right now, you have no excuse not to give this one a try.

P.S. – Happy Birthday, Jon! You’re the best husband and dad a family could ask for – and we love you!

Mahi-Mahi with Strawberry-Avocado Salsa

4 filets mahi-mahi
2 Tbsp butter
1 Tbsp vegetable oil
3 Tbsp Cajun seasoning
2 tsp kosher salt

For the Strawberry-Avocado Salsa:
1/2 pint strawberries, hulled and diced
1 large avocado, diced
1/2 small red onion, finely diced
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
juice of 1/2 orange
juice of 1/2 lemon
pinch kosher salt

To prepare fish add butter and oil to a large, heavy-bottomed skillet over medium-high heat. Season both sides of filet with salt and Cajun seasoning generously. When butter has melted and the pan is hot (a few wisps of smoke are good) carefully lay the fish filets down into the pan. Cook over medium-high heat, being careful not to move the filets, for 4 minutes. Flip filets and cook for an about an additional 3 minutes. When the muscles in the fish start to pull away from each other, you know it’s done. Remove from pan to plate and tent with foil to keep warm.

To make the salsa, combine all ingredients in a small bowl. Season to taste with salt. Serve over warm fish filets.

Source: salsa adapted from Confections of a Foodie Bride

Strawberry Daiquiri Cupcakes

|
By
|
12 comments

Strawberry Daiquiri Cupcakes

My friend Shelly is getting married in June, and she’s chosen a beach themed wedding. She wanted something fun, fruity, and beachy – and thought a strawberry daiquiri cupcake sounded like a good contender for her cupcake lineup. I went to work in the kitchen, and this are what I ended up with. The ones we make for her big day will be much more subdued – with more natural looking decorations. But, I couldn’t help gussying them up with a cute cocktail umbrella. Can you blame me?

So, it’s a strawberry daiquiri cupcake – which is a vanilla cupcake that I spiked with some homemade strawberry daiquiri mix, and a glug of rum. They turned out moist and delicious. I then topped them with a rum buttercream – which was the absolutely perfect addition. Frostings are so much fun, there’s always a fun new flavor to create and experiment with! I used rum extract, as well as a little of the “hard stuff” to flavor the frosting, and I think it was a nice balance.

Just looking at them makes me want the beach! Another month or so, and we’ll be taking a batch of these cupcakes to the sandbar (via boat!) to share with our friends. Come on summer!

Strawberry Daiquiri Cupcakes

1 cup butter, softened
2 cups sugar
4 eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
3/4 cup strawberry daiquiri mix
2 Tbsp rum (I used Capt. Morgan Spiced)
1 tsp vanilla extract
2 drops red liquid food coloring (optional)

For the buttercream:
1 cup butter, softened
4 cups confectioner’s sugar
1 Tbsp rum
1/2 tsp rum extract

Preheat oven to 350. Line 2 cupcake tins with liners. Combine the flour, baking powder, and baking soda in a medium bowl. Whisk to combine and set aside. In a large measuring cup, combine the buttermilk, daiquiri mix, rum, and vanilla. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition.

With the mixer running on low, add the flour and buttermilk mixture in three increments – beginning and ending with the flour. Add the food coloring, if using, and mix until just combined. Divide the batter evenly between liners, filling about 2/3 of the way full.

Place in preheated oven and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove to cool on wire rack.

To make the buttercream, beat the butter until light and fluffy. Slowly beat in the confectioner’s sugar until smooth. Add the rum, as well as the rum extract. Mix to combine. Frost cooled cupcakes as desired.