I made this tonight. I already had a ton of glass noodles, just needed the cabbage really. It was easy and tasty. I would add more veggies and/or a protein next time.
Prosciutto Pasta
I liked this one, but it wasn’t kind on my lactose-intolerant tummy. It is best fresh as cream sauces don’t reheat well. That said, I did reheat it and it was fine, but the sauce did separate so I just kind of ate off the top and discarded the oil/butter on the bottom. I would maybe substitute veggies or add more veggies, too. I’m not the biggest fan of peas.
- 8 ounces uncooked pasta I used pappardelle
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 3/4 cup heavy/whipping cream
- 1 medium tomato chopped small
- 1/3 cup peas I used frozen
- 1 dash Italian seasoning
- 1 tablespoon fresh basil thinly sliced/chopped
- ▢Salt & pepper to taste
- ▢Freshly grated parmesan cheese optional, to taste
INSTRUCTIONS
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, heat the oil and butter in a skillet over medium-high heat. Cook the prosciutto in two batches if it doesn’t all fit in the pan at once without overlapping too much. Cook it for about 3-4 minutes total (flip it halfway) or until the prosciutto starts so crisp up a bit but is still a bit pliable/bendy. Transfer the prosciutto to a paper towel lined plate and leave the fat in the skillet.
- Turn the heat down to medium. Add in the garlic and cook for 30 seconds.
- Stir in the cream, tomato, peas, and Italian seasoning. Cook for about 4-5 minutes or until the sauce thickens up a bit.
- Crumble the prosciutto up with your hands. Stir some of it into the sauce and reserve some for topping the bowls. I also like to add in the basil at this point.
- Drain the pasta and add it to the skillet and toss it all together. Prior to draining the pasta, you may want to add a splash of the hot pasta water to the sauce, especially if it’s thickened up too much for your liking.
- Serve with the remaining prosciutto and freshly grated parmesan on top of each bowl. Season with extra salt & pepper if needed.
NOTES
- This recipe can serve 2-4. For 2, each person gets quite a lot of sauce (use 4 ounces of pasta). If you’re feeding 4 hungry people, I suggest serving it with a side like garlic bread or a salad (or start with an appetizer).
Creme Brulee Cupcakes
OK, this was my first one so it’s not the most beautiful. I have never used the torch before, and it took some time getting used to it. I’m not a huge Crême Bruleé fan, but I did like these. People who like Crême Bruleé also liked them. Pretty standard vanilla cake. This is the first time I’ve made custard. It was very thick, but it acts as the frosting. You fill the cupcake and then cover the top with the custard. Then, you dust with the sugar and then torch it all. We got a Crême Bruleé set over 20 years ago, and this is the first time I’ve ever used it. Anyway, I would make these again.
Ingredients
For cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3/4 cups sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1/2 cup plus 2 T buttermilk
For pastry cream:
- 1 pint whole milk, 2 cups
- 6 T cornstarch
- 1/2 cup sugar
- 1 egg
- 4 egg yolks
- 2 oz butter
- 2 tsp vanilla extract, or a whole pod
- pinch of salt
- .granulated sugar for bruleéd topping
Instructions
For the cupcakes:
- Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. After each addition mix until just incorporated. The final batter should be smooth with no streaks of flour or buttermilk, but don’t over-mix! Scrape down sides and bottom of bowl.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Let cool on a wire rack for 5 minutes, and then remove the cupcakes from the tin and allow to fully cool on wire rack.
For the Pastry Cream:
- In a medium-sized bowl, dissolve the cornstarch in ¼ cup of the milk and set aside.
- Combine the rest of the milk with sugar in a small saucepan over medium-high heat and bring to a boil.
- Whisk eggs into the milk/cornstarch mixture until smooth.
- Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steady stream with one hand, while gently stirring with the other hand. When mixed together add the milk/eggs back to the saucepan with the rest of the milk.
- Boil for one minute stirring constantly until mixture is thick, bubbly, and able to coat the back of a wooden spoon.
- Remove from the heat and whisk in butter and vanilla.
- Transfer to a cold container, press some plastic wrap directly on the cream and chill immediately.
To assemble:
- Use a paring knife to cut a cone-shaped hole into the center of each cupcake. Use a spoon or piping bag to fill each cupcake with pastry cream, as well as frosting the top with a thick layer.
- Sprinkle sugar all over the pastry cream, and use a kitchen torch to bruleé the sugar until it is golden and caramelized.
- Serve immediately. (You can fill and frost them and keep the chilled until you are ready to bruleé the tops, but the sugar will melt and get soft if it sits for too long.)
Rosé Cupcakes with Strawberry Swiss Meringue
These were so good and so light. I would make the Swiss Meringue a little pink, and I’d want to play around with the puree. It could have had a little more strawberry flavor, but they were so good and not nearly as much work as I thought they’d be. There are an obscene amount of eggs and butter, and the rosé mostly added bubbles and air. I don’t feel like it changed the taste any, but I also think I needed to reduce it a little more next time.
Ingredients
For the Cupcakes:
1/2 750-ml bottle sparkling rosé
2 cups plus 1 tablespoon all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
4 large egg whites, at room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla bean paste
For the Swiss Meringue:
5 large egg whites
1 1/2 cups sugar
4 sticks unsalted butter, at room temperature
1 teaspoon vanilla bean paste
Pinch of salt
1/4 cup pureed strawberries, or more to taste
Directions:
- Make the cupcakes: Preheat the oven to 350˚ F. Line two 12-cup muffin tins with paper or foil liners.
- Pour the rosé into a medium saucepan and bring to a boil over medium heat. Cook until reduced by half to about 3/4 cup, 12 to 15 minutes. Transfer to a heatproof container and refrigerate until cooled.
- Beat the flour, sugar, baking powder, baking soda and salt in a stand mixer with the paddle attachment until evenly combined. Add the butter and beat until evenly distributed; the mixture will resemble a drier version of wet sand. Add the egg whites, vegetable oil and vanilla paste, then mix until no lumps remain. Mix in the rosé in 3 additions, then beat the batter on medium speed, 3 to 4 more minutes.
- Divide the batter among the muffin cups. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove the cupcakes to a rack to cool completely.
- Make the Swiss meringue: Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium-low heat. In a heatproof bowl, whisk together the egg whites and sugar, then set over the saucepan, making sure the bottom of the bowl does not touch the water. Cook, whisking occasionally, until the sugar has dissolved or a thermometer registers 165˚ F, 3 to 5 minutes.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture has completely cooled, then beat in the butter, 1 stick at a time. Mix in the vanilla paste and salt, then mix in the strawberry puree. Scrape down the bowl and mix again to combine.
- Pipe or spread the Swiss meringue on the cooled cupcakes.
Shots!
OK, these are labor intensive and not VERY alcoholic, but they’re a nice, pretty treat! These are from kitchn, and I have a silicone cube mold that I use which makes them very large (like 2-3 bites), but they are easy to pour in and extract which makes it worth it. The formula is non-alcoholic liquid + liquid+ gelatin powder with optional fruit. I rarely have superfine sugar which makes it a little trickier, but it works if you have any fine sugar. The Bellini is my favorite one. The fruit makes it seem healthy.
5 Cocktail-Inspired Jello Shots
Margarita Jello Shots
Makes about 16 (one-ounce) shots
Just like the drink, these jello shots are packed with sweet and tangy lime flavor, plus a nice balance of tequila. And of course, what margarita would be complete without the salt?
Prepare the mold according to the directions above. Whisk together 1/2 cup water and 1 cup limeade in a small saucepan. Sprinkle the 2 packets of powdered gelatin over top and let sit for 5 minutes or until the gelatin is softened and the surface of the liquid is wrinkled. Warm over medium heat, stirring until the gelatin is completely dissolved. Remove from the heat and whisk in 1/2 cup tequila and 1/4 cup Cointreau. Garnish with sea salt before serving.
Cosmo Jello Shots
Makes about 16 (one-ounce) shots
Skip the martini glass — these cranberry and lime cosmos are meant to be eaten with your fingers.
Prepare the mold according to the directions above. Whisk together 1/2 cup water, 3/4 cup cranberry juice, and 1/4 cup lime juice in a small saucepan. Sprinkle the 2 packets of powdered gelatin over top and let sit for 5 minutes or until the gelatin is softened and the surface of the liquid is wrinkled. Warm over medium heat, stirring until the gelatin is completely dissolved. Remove from the heat and whisk in 1/2 cup vodka and 1/4 cup Cointreau. Garnish with lime zest before serving.
Lemon Drop Jello Shots
Makes about 16 (one-ounce) shots
Just like the namesake drinks, these shots are super lemony with a nice balance of sweet and tart flavors.
Prepare the mold according to the directions above. Whisk together 1/2 cup water, 1 cup lemon juice, and 2 tablespoons superfine sugar in a small saucepan. Sprinkle the 2 packets of powdered gelatin over top and let sit for 5 minutes or until the gelatin is softened and the surface of the liquid is wrinkled. Warm over medium heat, stirring until the gelatin and sugar are completely dissolved. Remove from the heat and whisk in 1/2 cup vodka and 1/4 cup Cointreau. Garnish with lemon sugar before serving.
Bellini Jello Shots
Makes about 16 (one-ounce) shots
This classic bubbly brunch drink might just be even better when served on a plate. Take your pick between using sparkling wine, Champagne, or prosecco.
Prepare the mold according to the directions above. Whisk together 1/2 cup water, 1 cup peach juice or purée, and 1 tablespoon superfine sugar in a small saucepan. Sprinkle the 2 packets of powdered gelatin over top and let sit for 5 minutes or until the gelatin is softened and the surface of the liquid is wrinkled. Warm over medium heat, stirring until the gelatin and sugar are completely dissolved. Remove from the heat and whisk in 1 cup sparkling wine, prosecco, or Champagne. Divide 1 diced peach between the wells of the mold before filling with the liquid.
Baked French Toast
I love this one. You can make it the night before. I make it and then put the topping separate and then combine and bake in the morning. I’ve also added raspberries and/or blueberries. The fruit will cut the sweetness because it is very sweet. I never add maple syrup to it, but you can. You can also add nuts, but I don’t.
Ingredients
FRENCH TOAST
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
Topping
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Preparation Instructions
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
Kentucky Butter Cake Cookies
I don’t make cakes. I mean, I can, but they are not my preferred baked good. My last attempt went horribly awry for example. However, I’ll do cupcakes and these cake cookies. These are inspired by the Kentucky Butter Cake, and I made them for Kentucky Derby one year. They are little round cookies with a glaze (no picture, sorry).
Kentucky Butter Cake Cookies Serves: 24 cookies
Ingredients
Cookies
•1 cup butter, room temperature
•1 cup granulated sugar
•2 eggs
•1 teaspoon vanilla
•2 teaspoons baking powder
•½ tsp salt
•3 cups all purpose flour
Glaze
•¼ cup butter
•½ cup granulated sugar
•1 tablespoon water
•1 teaspoon vanilla
•optional ~ powdered sugar to dust
Instructions
Cookies
1.Preheat oven to 350°F/175°C
2.Line a baking sheet with parchment or a silicone mat. Set aside.
3.In the bowl of the stand mixer beat butter and sugar together for 1 minute until mixed. Add in eggs and vanilla and mix until incorporated, scraping sides as necessary.
4.Add in baking powder and salt, continuing to mix and finally the flour. Mix until dough just comes together.
5.Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet. Alternately you can roll the dough into balls if you want a thicker cookie. 6.Bake for 9-11 minutes until the edges are slightly golden. Don’t over-bake.
Glaze
1.While the cookies are baking combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
2.Allow the glaze to cool slightly (about 5 minutes) to thicken.
3.When the cookies are done spoon one teaspoon of the glaze onto each cookie while they’re warm. If the glaze gets too thick just heat it up a bit more.
4.Dust with powdered sugar after the glaze has set if desired.
Shrimp Scampi with Linguine
This is really easy, one of the first recipes I learned on my own decades ago. I remember it being good, but it’s pretty basic. I like to coat the shrimp (whenever I cook them) with garlic salt and pepper. They get a nice little crust to them and a little color to this otherwise neutral-colored dish. Lastly, I get the small to medium shrimp. You get more and they’re bite sized.
Ingredients
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Baked Macaroni and Cheese
This is more of a casserole. It’s not an ooey gooey mac and cheese, but it’s a solid side dish. It can be a little bland, but I do like the mustard. It really compliments the cheese., This also freezes well. The topping doesn’t stay as crunchy or textured, but it’s fine. It’s better than throwing it away. Just make sure you don’t overcook the pasta which is sometimes what I do when I get distracted.
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Sparkling Pomegranate Punch
I love this punch, but I rarely have enough people over to make it. I rarely use the fruit listed and will just throw in some oranges slices and pomegranate seeds. Also, see my note on the wine. You can make the recipe as directed, but it’s not wrong if you just put the whole darned bottle in there.
Ingredients:
3 TBS sugar
1 c pomegranate juice
2 (750-mL) bottles sparkling wine, chilled
3/4 c late-harvest white wine, such as late-harvest Riesling, chilled
2 oranges, thinly sliced crosswise
1 c diced fresh pineapple (1/2 inch)
1/4 c pomegranate seeds
Ice cubes, for serving
Directions:
In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes. (NOTE: um, funny story. When I made this recipe originally, I thought it said 3/4 of a bottle of Riesling so I just added the entire bottle. I’ve been making this recipe revised with 2 bottles of sparkling wine and 1 bottle of Riesling. It’s super delicious. We doubled the recipe for 20 people on Saturday and it went in a blink of an eye. I didn’t add all the fruit, just sliced oranges.)
Adventures with April 