DIY Strawberry Daiquiri Mix

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Strawberry Daiquiri MixStrawberries. Ice. Rum. What’s not to love in a strawberry daiquiri? Pre-bottled mixes, that’s what. As with the margarita, and every other libation known to man – I’ve found that drinks are always better when made from fresh ingredients right in your own home!

My girlfriend is getting married in June, and requested strawberry daiquiri cupcakes for her beach wedding (recipe is coming Friday!). I found a couple of recipes that looked promising, but they all used fresh strawberries in addition to a store-bought mixer. I decided to take matters into my own hands, strike two birds with one stone, actually have fresh pureed strawberries IN the mix. It’s pretty much a glorified strawberry simple syrup – but it’s wonderful! Great when blended with ice for a strawberry daiquiri, on top of ice cream, or a little bit in your glass of lemonade will turn it a gorgeous hue of pink.

DIY Strawberry Daiquiri Mix

2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1/2 cup water
1/4 cup fresh squeezed lime juice

For a cocktail:
ice
fresh strawberries
rum (white or brown)

In a small saucepan combine the water and the sugar over medium heat. Stir until sugar dissolves.

Combine lime jucie, strawberries, and sugar syrup in a blender and puree until smooth.

To make a cocktail; combine 1.5 cups ice, 1/4 cup daiquiri mix, 2 sliced strawberries, and 3 Tbsp rum in a blender. Blend until smooth. Pour into a tall glass with a straw, and garnish with a strawberry.

Hummingbird Cupcakes

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Hummingbird Cupcakes

Is it warm and sunny enough to be deemed Spring where you are yet? We’re still working on it here on the Eastern Shore – but I’m confident it will be in full bloom before too long. We’ve had daffodils coming up for a couple weeks now, which is always a sure sign. I’m glad I went and picked them all (at my house, as well as my Aunt’s beach home), because after we got snow on Monday – the ones I left behind outside were looking pretty frail and beaten-down come Tuesday.

I’ll also have to get my hummingbird feeder out soon, as the males like to come early to “check out the scene”. While they enjoy the food (simple syrup – they are easy to please!) in the feeder, they adore the Mimosa tree in our backyard even more. I love to sit out there in the warmer months with a glass of iced tea, and just watch them flitter and flutter around, doing their noble work, while the boys play outside.

So, about these cupcakes – so incredibly good. A boatload of tropical fruits are added to the batter, which adds an incredible level of moistness. Jon & I both agreed that they were reminiscent of carrot cake – but fruitier. I topped it off with a coconut cream cheese frosting, the slight tang from the frosting was just perfect against the sweet, fruity cake.

I hope everyone has a great Easter weekend. We’re going to be dying eggs, hunting eggs down, and eating alot of ham for days to come. These cupcakes would be just perfect on your Easter table, and the dried pineapple flowers – though a little time consuming, are super-easy and make such an impressive garnish. I don’t think a hummingbird himself could resist!

Hummingbird Cupcakes

2 cups all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
11 Tbsp. unsalted butter, melted and cooled
1 1/4 tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted
2/3 cup unsweetened shredded coconut

For the 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
Dried Pineapple Flowers, for garnish

Preheat the oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed banana. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple, walnuts, and coconut with a spatula until evenly mixed.

Divide the batter between the prepared liners, filling each about ¾ full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting, cream the butter, cream cheese, extracts and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated and beat on medium-high until completely smooth.

Frost cupcakes as desired. Garnish with dried pineapple flowers, if desired.

Source: cupcakes from Martha Stewart Cupcakes via Annie’s Eats, frosting adapted from here.

Skillet Asparagus with Grapefruit

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Skillet Asparagus with Grapefruit

Gorgeous asparagus can be found in virtually every small town grocery store this time of year, for a great price. I get so excited when I see those thin, green stalks go on sale – because I know that Spring is finally here!

This recipe comes from the Lee brother’s new cookbook “Charleston Kitchen”. I purchased it in Charleston, and had an opportunity to talk to the brothers for a few minutes. They are just as warm and welcoming as you’d imagine! It was definitely one of the highlights of my trip. I was planning to make shrimp & grits as the first recipe I’d try out of the cookbook – but when I saw that asparagus was on sale this week, and grapefruits too – I couldn’t help but move this recipe to the forefront.

It was so delicious, and so different! The sweet earthiness of the asparagus, paired with the bite and tang from the grapefruit was out of this world. And the vinaigrette? Lord have mercy. I’ve had a batch in the fridge at all times since then. To-die-for on a watercress and arugula salad. And aren’t those grapefruit segments so pretty? I used a standard “red” grapefruit to cut up for the salad, but then sliced into one of the Texas Rio Star’s I’ve been hoarding to see the color difference (I used it in the background so you can see the difference for yourself). Wowza, totally see what all the fuss is about now. So much redder, sweeter, and larger – they were about 3x the size of a standard grapefruit. I’ll have to cut a deal with Shawnda to ship me some next year, because I had a hell of a time finding them up here!

So if you’re looking to put a few fun, fresh twists on your Easter table this year – I’d highly recommend this asparagus. It’s super-duper easy and quick, delicious, and special.  Thanks to the Lee Brothers for another new family favorite in our home!

Skillet Asparagus with Grapefruit

1 grapefruit, preferably a ruby variety
Kosher salt
2 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp extra-virgin olive oil
1 tsp canola or veggie oil
1 pound medium asparagus, trimmed of any woody ends
Freshly ground black pepper

With a zester, scrape some grapefruit zest from the skin of the fruit for garnish, and reserve. Segment the grapefruit, removing any pith and membranes, catching juice in a bowl. Once you’ve extracted all the citrus segments, squeeze the membranes to release any remaining juice and then discard the membranes. Gently strain the segments, reserving segments and juice in separate bowls. Add ¼ teaspoon salt, the vinegar, 1 tablespoon of water, and the mustard to the bowl with the grapefruit juice and whisk to combine. Pour in the olive oil, whisking to emulsify.

Pour the canola oil into a large skillet over high heat, and when it smokes, add half of the asparagus and ¼ teaspoon salt, and cover. Cook, partly covered, until the asparagus is blackened on one side, 3 to 4 minutes. Turn the asparagus in the pan, cover, and cook until the asparagus is thoroughly blackened, 3 minutes more; transfer to a serving platter. Repeat with the remaining asparagus, adding another teaspoon of oil to the pan (if it’s become too dry) and seasoning with salt.

When all the asparagus is on the platter, scatter the grapefruit segments evenly over the asparagus. If the dressing has broken, whisk to re-emulsify, pour it over the asparagus, and grind some black pepper over the top. Garnish the platter with the reserved zest, and serve.

Source: barely adapted from The Charleston Kitchen by Matt and Ted Lee

Happy Pi Day!

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Happy National Pi (3.14) Day! I was in the kitchen yesterday, to share an awesome pie recipe – but, it didn’t quite pan out the way I’d like. So, here’s an awesome round-up of the pies I’ve made so far (and loved!) instead. The geek in me loves any holiday centered around numbers and decimals – but one that involves pie? You definitely don’t have to twist my arm to celebrate this food holiday!Fresh Strawberry PieFresh Strawberry Pie – this pie is ideal when strawberries are in season locally, which I believe they are for some of my friends down south already. But, I’ve made it with strawberries from a clam-shell container in my grocery store before and it’s still wonderful. I loved making a strawberry pie from scratch – that didn’t involve a tub of that horrid red gel.

Triple Berry PieTriple Berry Pie – this is another delicious berry pie, which just so happens to be over-the-top beautiful! Filled with plump blackberries, blueberries, and raspberries – it’s sure to please any pie lover!Tomato PieTomato Pie – Who said savory pies shouldn’t have any fun? Tomato pie is pretty much my lunch for at least half of the days in the summer. I like to eat it warm, or cold – and paired with a salad? It’s the perfect meal in my eyes. I actually made one this week with hothouse tomatoes from the grocery store, I just couldn’t wait for July!

Apple {oeClassic Apple Pie – this guy needs to introduction. It’s the pie to end all pies – apple. This is a great recipe too, no overly sweet with plenty of spice from the cinnamon and nutmeg. With a scoop of vanilla ice cream on the side? Perfection.

Chocolate Cream PieChocolate Cream Pie – I’d say this is my favorite of the lot. Although, I’ve always been more of a cream-based pie versus a fruit-based pie – but don’t hold it against me! An Oreo crust, a creamy and rich chocolate pudding, then topped off with fluffy whipped cream. Heaven in a pie plate!

Peach PiePeach Pie – I love any dessert involving peaches, but in a buttery flaky pie crust – topped with a gorgeous lattice topping? A true thing of beauty. Also, does peach pie remind anyone else of The Peach Pie and Beverly Hills, 90210? Nat would be proud of this pie!

Macadamia Key Lime PieMacadamia Key Lime Pie – the crust is composed of rich, buttery shortbread cookies and crushed up macadamia nuts. Then filled with a traditional key lime filling that’s made with lime juice, condensed milk, and cream cheese. One of my favorite pies, without a doubt!

Blueberry PieBlueberry Pie – an all American favorite. A buttery, flaky double-layer pie crust stuffed with a sweet filling that’s composed of lots of fresh blueberries. Topped with a scoop of vanilla ice cream, it doesn’t get any better than this!

Ricotta Pineapple PieRicotta Pineapple Pie – definitely not the most traditional version of a pie in this lot, it’s definitely not one to be overlooked. It’s light and refreshing, perfect for warmer weather. A rich and creamy filling, topped with sweet and refreshing pineapple. Definitely one to try!

Caprese PieCaprese Pie – similar to my tomato pie, but a little heartier since it’s layered with mozzarella cheese. Absolutely delicious, and the perfect meal in the warmer months!

Sweet Cherry PieSweet Cherry Pie – I always look forward to cherry season just so that I can make a pie with fresh cherries. This version uses sweet dark cherries, since that’s all I can ever get my hands on. It’s absolutely delicious – and worth all the work of pitting the cherries, I promise!