Veal Mushroom Risotto with Truffle Butter

Veal Mushroom Risotto with Truffle Butter

Luce Restorante Veal Risotto

Recently I was in Charlotte for business.  It was a good trip for a few reasons.  First of all, it was 80 and Sunny, that was a good start.  My hotel was close to our training center and it was right downtown Charlotte.  I enjoyed walking through the city and stopped along to enjoy some interesting art, parks and restaurants.  I found Luce Restorante and enjoyed dinner there on both nights!  It was so good, I had to go back for round two.  When I went back the following night for dinner their special was Veal Mushroom Risotto with Truffles, SOLD!  It was so good, I attempted to recreate it at home this weekend.  It is now my favorite Risotto Recipe.  A couple tricks are to buy thinly slice Veal, and to use the same pan throughout the cooking process.  As you cook the various ingredients, they will leave flavor bits behind in the pan.  These flavor bits are what amp up this dish from ordinary to fabulous.  I also think it is important to cut the veal and mushrooms into small pieces.  The pictures, don't do this justice.  Give it a whirl and you might become addicted to it.

Sauteed Veal and Mushrooms

 Veal Mushroom Risotto with Truffle Butter


Ingredients:

• 4 Tablespoons Butter
• 1/3 Cup Onion, Diced
• 1 Clove Garlic, Minced
• 6 ounces Cremini Mushrooms
• 1 - 6 ounce Veal Scallopini
• 1 Cup Arborio Rice
• 1/2 Cup White Wine
• 2 Cups Chicken Broth, hot
• 2 Cups Water, hot
• 1/2 Cup Parmesan Grated
• 1 Tablespoon Truffle Butter  

  

  My Favorite Secret Ingredient

Directions:

• Heat Broth and Water together and set aside
• Melt Butter in Dutch Oven or large bottom saute pan
• Saute Mushrooms in butter and allow to caramelize, before stirring
• Remove Mushrooms and Set aside
• In same pan, over medium high heat, saute thinly cut veal, caramelizing on each side, about 3 minutes each side, remove from pan and set aside
• In same pan, add onions and garlic and saute over medium low heat until softened
• Add Arborio rice and saute until translucent, about 5 minutes over medium heat 

  

  Risotto, nearly done add Veal and Mushrooms

• Over Medium High heat, add white wine and stir until absorbed
• Add a ladle of the broth water mixture and stir until absorbed
• Continue to add a ladle of broth at a time, stirring until absorbed before adding the next ladle of the broth.
• Continue adding broth and stirring until arborio is aldente, about 30 minutes
• Add Mushroom and Veal into Risotto and stir until cooked through.
• Right before serving stir in Parmesan and truffle butter.

Veal Mushroom Risotto

Veal Mushroom Risotto with Parmesan and Truffle Butter

Strawberry Cream Cheese Topping

Strawberry Cream Cheese Whipped  Topping

I was trying to come up with a new frosting recipe with some left over cream cheese.  As I was experimenting it became less of a frosting and more like a topping of sorts.  When Dena, Amy and Elizabeth were over for breakfast recently, we used it as one of our toppings on our Irish Steel Cut Oats.  It is also good on French Toast, Pancakes and just about anything else.  I bet it would be good on top of a cupcake too. 

Strawberry Cream Cheese Whipped Topping

Ingredients:

• 8 ounce softened cream cheese
• 1 cup whipped cream, whipped
• 1/3 Cup Powdered Sugar
• 1/2 Cup Mashed Strawberries
• 1/2 Teaspoon Balsamic Vinegar
• 1/2 Teaspoon Orange Extract

Directions

• Mash 1 Pint Strawberries with fork, mix in 1 Tablespoon Powdered Sugar, Balsamic Vinegar, set aside
• Whip Cream, add Powdered Sugar and orange extract
• Whip Softened Cream Cheese with Whipped Cream together
• Fold in Strawberries
• Chill and Serve
• Will keep 1 week in fridge

Honey Bump the Pampered Pooch

Honey Bump April 2011

Honey Bump is our Pug and she is a pudgy, pampered, pooch.  We call her Bump or Bumpers for short.  We love her so much.  This is how she looks at me when I am cooking.  Of her many begging postures, I must admit, this one is almost impossible for me to resist.  She is my constant companion, especially when I am cooking.  She quickly runs after every dropped piece of cheese or crumb.  Oh I luv this little pug mug.  Last week we took her to the dog park and I am not sure what she thought of it.  We loved it, but she seemed to be seeking refuge from the other dogs by jumping on top of the picnic table and climbing up on a total strangers lap for an extended period of time.

Risotto with Crab and Asparagus

Crab Asparagus Corn Risotto

I have been on a Risotto kick lately...I wasn't kidding when I said Risotto was my favorite food.  One of the reasons why I like it is because you can make it with whatever you have on hand.  I often create the dish based on what's in my fridge and freezer.  For this recipe, if you don't have crab, you could skip it all together.  You could also substitute Shrimp, Lobster or Scallops.  I love the flavor that the asparagus gives this and I think you will too.  With Risotto the key is to keep stirring the Risotto as you add the broth, a ladle at a time.  The constant stirring creates the creamy oola la texture.

Risotto with Crab and Asparagus

Ingredients:

• 1/2 Onion finely chopped
• 1 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 2 Cloves Garlic Minced
• 1 Cup Arborio Rice
• 3/4 Cup White Wine
• 2 Cups Hot Liquid Gold or Chicken Broth
• 3 Cups Hot Water
• 3/4 Pound Crab in big chunks, picked over (remove all cartilage)
• 3/4 Cup Chopped Asparagus
• 1/2 Cup Sweet Corn
• 1 Tablespoon Truffle Butter
• 1/3 Cup Grated Parmesan Cheese
• 1/2 Teaspoon Salt

Directions:

• Melt Butter and Olive Oil in 12 inch cast iron skillet until sizzling hot.
• Saute onions and garlic until soft about 10 minutes.
• Add rice and stir constantly, until well coated with olive oil and opaque, about 2 minutes, stir constantly.
• Add White Wine stir constantly until completely absorbed.
• Add Hot Liquid Gold or Chicken Broth (I typically use broth that is dilute with 50% water), 1/2 Cup at a time
• Add 1/2 Teaspoon Salt
• Add 1/2 Cup of the broth/water mixture and stir until absorbed and continue until rice is Al Dente, about 30 minutes. You may not use all the broth and water, or you may use more. You will know its done when it isn't hard and chewy anymore. Try not to overcook, you don't want it mushy either. The constant stirring creates a creamy texture that holds these flavorful rice kernels in a savory creamy sauce.
• I heat the broth/water mixture in the microwave in a Pyrex measuring cup. I keep the mixture near boiling as I add it to the Risotto.
• Add Asparagus, Sweet Corn and stir until cooked through about 5 minutes, add sweet crab and heat through.
• Stir in Parmesan Cheese and Truffle Butter
• Serve immediately.



Risotto with dollop of TRUFFLE Butter

Grandma's Danish Kringle

My Grandma

My Grandmother Marie was a was a fabulous cook, a gracious hostess, a lovely mother, and a fiercely brave, funny and humble Lady. My Mom often makes my Grandma's famous Shrimp Salad and I like to make Grandma's Danish Kringle (okay, truth be told...we are French and German). This is like nothing you have ever had, it is best eaten the same day. Don't even try to buy something in the store called Kringle....it won't taste even remotely close to this....even the ones made in Racine (gasp) don't taste this good. You will find this to have a thin delicate flaky crust with a sublime almond flavored cream puff like layer and finished with a sweet almond frosting and toasted almonds.


Grandma's Danish Kringle


First Bite

Ingredients:

• 1 Cup Flour
• 1/2 Cup Butter, cold
• 1 -2 Tablespoon Water
• 1/2 Cup Butter
• 1 Cup Water
• 1Cup Flour
• 3 Eggs
• 1 Teaspoon Almond Extract
• Almond Frosting
• Toasted Almonds

Directions:

• Preheat Oven to 350 (I always use a oven thermometer)
• Pastry Dough
• Mix 1 Cup Flour, 1/2 Cup Butter with pastry blender, add 1-2 Tablespoon Water to combine pastry. It may feel dry, just press and massage the pastry into a ball until it sticks together.
• Divide Pastry Dough into 2 pieces
• Put the divided Pastry Dough onto 2 baking sheets, wrap in plastic wrap and flatten into disks and refrigerate.
• Remove from fridge and roll out into 14x5 ovals (or so) and set aside

Pastry Wrapped in Plastic and Flattened

Cream Puff Layer (Pate A Choux)

• Mix 1/2 Cup Butter, 1 Cup Water in saucepan and bring to boil.
• Remove from heat and add 1 Cup Flour and stir/whisk until smooth.
• Beat in Eggs one at a time, beat until smooth
• Add Almond Extract and stir to incorporate
• Divide Dough in half and Spread dough over 2 unbaked pastry strips

Pastry topped with Pate a Choux

Bake until top is crisp, puffed and golden 50-55 Minutes (don't over or under bake...use your oven thermometer to make sure the oven is the right temp, you are looking for it to be puffed, golden and crisp looking)

• As it cools, the puffy layer will settle and become custard like.

Baked Danish

Fraternal Twins

After it has cooled a bit and drizzle almond frosting over the top and finish with toasted almonds

Grandma's Danish

Almond Butter Frosting

Almond Butter Frosting

Ingredients:

• 2 Cups Powdered Sugar
• 2 Tablespoon Softened Butter
• 1/4 Teaspoon Almond Extract
• 3 Tablespoons Cream or Half and Half

Directions

• Mix all ingredients until smooth





Toasted Almonds

Toasted Almonds

Directions:

• Spread 1/2 Cup Slivered Almonds on baking sheet
• Toast in 350 degree oven until golden (5-10 minutes), watch closely

Scallop Risotto

  

Scallop Risotto



Risotto is one of my VERY favorite foods and when I see it on the menu at a fine dining establishment, I order it. I love it with Scallops, Shrimp, Crab, Saffron, Mushrooms or Simple White Risotto. Il Mito has a killer smokey Risotto, Bartolotta has been known to custom make new creations for me and Trattoria Stefano's Saffron Risotto with Osso Buco is dreamy. Risotto can be served as a main course or as an accompaniment to a braised or roasted meat dish.

Scallop Risotto

Ingredients:

Risotto Simmering with Broth



• 1/2 Onion finely chopped
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 2 Cloves Garlic Minced
• 1 1/2 Cup Arborio Rice
• 1 Cup White Wine
• 1 bunch Italian Parsley
• 4 Cups Hot Liquid Gold or Chicken Broth
• 4 Cups Hot Water
• 1 Pound Dry Packed Scallops
• 1/4 Cup Grated Parmesan Cheese

Directions:

Pan Seared Dry Packed Scallops



• Melt Butter and Olive Oil in 12 inch cast iron skillet until sizzling hot.
• Add Dry Scallops and Pan sear until caramelized. Slightly under cook them.
• Remove Scallops from pan and reserve.In same pan saute onions and garlic until soft about 10 minutes.
• Scrap up all the caramelized bits from the scallops. This will really give the Risotto a sweet scallopy flavor.
• Add rice and stir constantly, until well coated with olive oil and opaque, about 2 minutes, stir constantly.
• Add White Wine stir constantly until completely absorbed.
• Add Hot Liquid Gold or Chicken Broth (I typically use broth that is dilute with 50% water), 1/2 Cup at a time
• Add 1/2 Cup of the broth/water mixture and stir until absorbed and continue until rice is Al Dente, about 30 minutes. You may not use all the broth and water, or you may use more. You will know its done when it isn't hard and chewy anymore. Try not to overcook, you don't want it mushy either. The constant stirring creates a creamy texture that holds these flavorful rice kernels in a savory creamy sauce.
• I heat the broth/water mixture in the microwave in a Pyrex measuring cup. I keep the mixture near boiling as I add it to the Risotto.
• Add Scallops and Parsley and top with Parmesan Cheese
• Serve immediately.

Shrimp Toast

Shrimp Toast

These Shrimp Toast originated from the old school Leeann Chin days in Minneapolis.  They are mighty delicious and a little off the beaten path as far as appetizers go.  They are really easy and quick to prepare and reheat well.  They are fun to serve to company.

Shrimp Toast

Ingredients: 

• 1/2 Pound Raw Shrimp
• 1 Egg
• 1/4 Cup Flour
• 1 Tablespoon Cornstarch
• 1/2 Teaspoon Salt
• Dash White Pepper
• 1/4 Teaspoon Sesame Oil
• 1/4 Cup Green Onion
• 1/4 Cup Water
• 1/4 Teaspoon Sugar
• 5 Slices Bread
• Vegetable Oil

Directions: 

Shrimp Mixture



• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves; cut crosswise into halves.
• Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar. sesame oil and white pepper.
• Heat vegetable oil (1-1/2 inches) in wok to 350 degrees. Remove crusts from bread; cut each slice into 4 squares. Place 1 or 2 pieces of shrimp with sauce on each bread square.
• Fry 5 squares at a time until golden brown, turning frequently - about 2 minutes. Drain on paper towel.
• Do-ahead instructions: Prepare Shrimp Toast; cover and refrigerate no longer than 24 hours. Just before serving, heat uncovered in 400 degree oven until hot for 12 - 15 minutes. Drain on paper towel.
• Serve with Soy Sauce, Wasabi and Pickled Ginger

Shrimp Toast

Shrimp Mixture untop of Bread Cubes

Reuben with Creamy Horseradish Sauce

Reuben with Creamy Horseradish Sauce

I feel like I am some what of a Reuben officianodo (haha), in other words, I know what I like and what I don't like.  Guess what, I don't like 1000 Island Dressing.  Years ago Lenny, a Chef at the Atrium, introduced me to this little Jewish deli in a strip mall off of 394 and Hwy 100 in the Twin Cities.  I wonder if it is still there?  Anyway, they used some sort of creamy horseradish sauce instead of 1000 Island and that forever changed the way I thought about Reuben's.  In Milwaukee there is a restaurant called the Comet Cafe and they have a killer Reuben and they use a Horseradish vegan sauce that is tops.  Comet was even featured on Diners Drive in's and Dives.  It is a good spot tucked on the East Side, blocks from Lake Michigan.  The other thing about Reuben's is it is a vehicle and an excuse to eat sauerkraut.  Nothing and I mean nothing compares to the Sauerkraut that Lady Di and I made years and years and years ago.  Lady Di knows all the old school secrets and has all the old school tools to make this unforgettable sauerkraut.  Someone took lots of pictures that day and it is a memory that I would never forget.  I hope to convince her to make it with me again one day.  Laugh at my obsession with it, but you haven't tried it.  My brother Joey would agree me, and that is saying a lot.  

Reuben

Ingredients:

• Fresh Pumpernickel Bread
• Corned Beef, sliced thin
• Sauerkraut
• Butter
• Swiss Cheese
• Creamy Horseradish Sauce



Directions:

• Heat Griddle
• Butter Bread
• Top Bread with Swiss Cheese, Corned Beef, Horseradish Cream, Sauerkraut, Swiss Cheese, and Bread
• Grill on both sides until cheese is melted and sandwich is warmed through.

Horseradish Cream Sauce

This Horseradish sauce is good on Sandwiches.  I would also serve this with Prime Rib and Steaks.  It is a winner.  The mustard and horseradish together are delightful.  Next time I might even throw in a little Wasabi.

Ingredients:

• 1/2 Cup Sour Cream
• 2 Tablespoon Freshly Grated or Prepared Horseradish (add more or less to taste...I like a lot, so I add even more than this)
• 1 1/2 Teaspoon Dijon Mustard
• 1/2 Teaspoon White Wine Vinegar
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Fresh Cracked Pepper

Directions

• Mix it Baby, that's it.

I'm going Banana's

Banana Cream

Okay, this couldn't be any simpler and it is delicious.  This is would be good eaten by the spoonful.  It would also be fabulous on french toast, pancakes, Steel Cut Irish Oats...really this would be welcome just about anywhere.  I was trying out a new pancake recipe when I came across this Banana Cream.  I learned that I needed to stick with my tried and true Marion Cunningham (this is not the "Fonz's" Mom) Buttermilk Pancake Recipe, but that this Banana Cream would be a welcome replacement to the ho hum maple syrup that normally tops my cakes.  You could use any fruit for this cream and I am sure it would be fabulous!!!

Banana Cream

Ingredients:

• 1 Cup Cream Whipped
• 1/3 Cup Powdered Sugar
• 1 Banana Mashed

Directions:

• Whip Cream until stiff peaks form
• Add Sugar beat
• Add Mashed Banana and Mix

Serve with Pancakes or French Toast.  This would also be good as a French Toast Filling.  The possibilities are endless.

Spaetzel

Pan Browed Spaetzel with Shallots and Fresh Herbs

I read Smitten Kitchen's Blog and she inspired me to make Spaetzel (and a bunch of other things).  I had never made it before and I had all the ingredients, 2 bonuses.  Spaetzel would be really good in a brothy soup. I also think it would be divine served with my Short Ribs.  I found Spaetzle to be pretty rich, I guess that is where the 7 eggs comes in.

Spaetzle adapted from The Balthazar Cookbook

Swimming Spaetzel

Ingredients:

• 2 cups flour
• 7 large eggs
• 1/4 cup milk

Directions:

• Combine the flour, eggs and milk in a large bowl.
• Cover with plastic wrap and Refrigerate 1 hour (mine didn't make it that long...I couldn't wait)
• Prepare an ice bath (truth be told, we didn't have ice so I used really cold water)
• Boil Water and add Salt (be generous here..1T.)
• Set a large colander with holes 1/4 to 1/2-inch wide over the pot (I used the steamer insert from my rice cooker)
• Pour 1/4 of the batter into the colander and press it through the holes with a rubber spatula.
• Boil for 3 minutes then use a slotted spoon to fish spaetzle out and drop it in the ice bath.
• Continue with remaining batter in 3 batches.
• When you’re done with the batter, drain the spaetzle well and toss it with a small amount of olive oil to keep it from sticking.

Pan-Browned Spaetzle with Shallots and Herbs inspired by Smitten Kitchen

Directions:

• Heat a large skillet over medium-high.
• Heat 1 tablespoon butter.
• Once  melted and beginning to turn brown add a couple cups of cooled spaetzle and let it cook and heat before stirring it. 
• Season with salt and freshly ground pepper and cook until each piece is caramelized.
• Add 1 Tablespoon minced shallot and cook for one minute more.
• Adjust seasonings to taste and, off the heat, toss with 1 tablespoon minced herbs
• Eat immediately.

Country Style -- Ribs

Country Style Ribs

After all of my Rib fiasco's I was inspired to make Country Style Ribs.  I remember my Mom making them and how they were very meaty and tender.  Since I tend to burn and crispify ribs on the grill, I decided to stick with my trusty oven.  Erick LOVED them because they were meaty and tender.  I noticed he didn't even need a steak knife this time.  I loved the first nibble on the little carmelized unctuous pieces.  Being the cook has it's benefits...

Country Style Ribs

Ingredients:

• Country Style Ribs
• Dry Rub
• BBQ Sauce

Directions:

• Rub Ribs with Dry Rub and refrigerate up to a few hours
• Cook Ribs in 275 oven for 3 hours, I cook mine on a rack in a roasting pan, this creates unctuous bits of caramelized pork fat. 
• You can eat and serve now if you want them to be more tender and saucy...read on....
• Drizzle Ribs with BBQ Sauce
• Wrap ribs in Reynolds Wrap and put in a paper bag and allow to rest for 1 hour...or until you can't take it anymore. 

Irish Oats -- Who knew Oatmeal could be this good?

Irish Oats with Berries, Pineapple, Pecans, Brown Sugar and Milk

I have never been a fan of the Oatmeal in the cardboard canister...unless of course I am using them to make a crisp or something sweet.  Being a texture gal, Oatmeal never tripped my trigger...that is of course until I discovered McCann's Steel Cut Irish Oats.  I noticed their website even has a $1 coupon for them. Do you need any more incentive to make this?  This is one of my favorite and healthiest breakfasts -- Irish Steel Cut Oats.  I prefer to use McCann's Steel Cut Oats  the chewy, thick, warm, texture is perfect comfort food for everyday, anyday.  When my sister Renee visited recently this is what we had for breakfast.  That time we topped the Irish Steel Cut Oats with Banana's, Toasted Walnuts, Brown Sugar and CREAM!  Oh yeah, that was good.  You can mix and match whatever fruit, nuts and sweetener you like...that reminds me, maple syrup is good instead of Brown Sugar.  One key is to toast the nuts.  Don't skimp on this step, it is the difference between average and sublime. 


Irish Oats

Ingredients:

Irish Oats, Pineapple, Blackberry's and, Pecans

• 1 Cup Irish Oats
• 4 Cups Water
• Fresh Fruit
• Toasted Nuts
• Brown Sugar
• Milk

Directions:

• Toast Nuts in 250 oven
• Boil Water and add Irish Oats, cook until thick
• Put Oatmeal in bowl and top with fruit, nuts, brown sugar and milk
• You may think you have just gone to heaven, it is this good.

Lemon Cup Cakes with Blackberry Sauce



Lynn 3rd Bday March 1995

 


Ria and Lynn on Lynn's 19th Bday 2011

For Lynn's Birthday we enjoyed Steaks and Salmon on the Grill, Strawberry Spinach Salad, Potato Cakes, Grilled Asparagus and of course the Lemon Cake with Blackberry Sauce.  Call me crazy, but I remember the first time I had this cake.  It was long ago when I worked at the Atrium.  We were catering a wedding at Como Park.  One of the brides sister made this for the wedding cake.  Later, I cornered the sister, begging for the recipe.  She said she had found it in an issue of Bon Appetit and that it was called Lemon Wedding Cake with Blackberry Sauce.  It has since been published in The Bon Appetit Cookbook After the event, I raced home and found the recipe and set it aside for a special occasion.  The first time I made if for Sara, I have made it for Amy too, but today's special occasion is in celebration of Lynn's 19th birthday.  My, how time flies.

Lemon Cupcakes

Lemon Cup Cakes

Ingredients:

• 4 Cups Cake or All Purpose Flour
• 2 Teaspoons Baking Powder
• 1 1/2 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 2 Sticks or 1 Cup Butter Softened
• 2 Cups Sugar
• 5 Large Eggs, separated
• 1 Tablespoon Lemon Zest
• 1 1/2 Teaspoon Vanilla
• 2 Cups Buttermilk
• 1/2 Teaspoon Cream of Tartar

I use a scoop to make the hole for the filling

Directions:

• Preheat oven to 350
• Mix flour, baking soda, baking powder and salt and set aside
• In Large mixing bowl beat butter until smooth, gradually add sugar and beat until light and fluffy
• Add 5 Egg Yokes, one at a time, beat well after each addition
• Beat in lemon zest and vanilla
• At low speed beat in flour mixture alternatively with buttermilk in 3 batches, beginning with flour



Filled with Lemon Curd

• In a separate bowl beat egg whites and cream of tartar until medium firm peaks form
• Fold Egg white mixture into cake batter
• Fill Cupcake (makes 24)
• Bake 30-35 minutes, or until toothpick or cake tester comes out clean
• If you are baking in 8 inch cake pan, bake 45 minutes, 9 inch 50 minutes, cool cakes 15 minutes and remove from cake pan and cool on wire rack
• Make a hole in cupcake, reserve the piece of cake you remove, you will need it later. 
• Fill hole with lemon curd and top with reserved cupcake piece.
• Frost with Cream Cheese frosting and serve with Blackberry Sauce

Cupcakes filled with Lemon Curd, notice how I plugged the holes made earlier?

                                           

Lemon Curd

You can use this lemon curd as a cake filling or a tart filling or slathered on top of toast or shortbread cookies.  I sampled it with a Girl Scout Shortbread Cookie and it was delicious. 

Lemon Curd

Ingredients:

• 1 1/2 Cup Fresh Lemon Juice strained
• 1 Cup or 2 sticks butter
• 2 Tablespoons Lemon Zest
• 6 Egg Yokes
• 4 Eggs
• 1 3/4 Cup Sugar

Directions:

• Stir lemon juice, butter and lemon zest in large saucepan over medium heat until butter melts
• In a separate bowl, whisk egg yokes, eggs and sugar until well blended
• Gradually whisk in hot lemon mixture
• Return mixture to same saucepan and whisk over medium heat until thick and smooth (10 minutes).  Do not boil. 
• Transfer to bowl, cover surface with plastic wrap, to prevent curd from forming a skin. 
• Refrigerate overnight

Cream Cheese Frosting

Cream Cheese Frosting

Cream Cheese Frosting is a favorite and I have been known to shamelessly use a plain graham cracker as a vehicle to enjoy a thick slather of this sweet and tangy goodness.  If you are a lemon freak you can add 1/2 cup of Lemon Curd to this frosting.  The frosting texture will be meltingly smooth, light and with a hint of lemon.

Ingredients:

• 12 ounces or 1 1/2 Package of Cream Cheese softened
• 2 Sticks or 1 Cup Butter Softened
• 1 1/4 Cup Powdered Sugar
• 1/4 Cup Heavy Cream
• 1/2 Cup Lemon Curd (optional)

Directions:

• Beat Cream Cheese and Butter until fluffy
• Add Sugar and beat until light and fluffy
• Beat in heavy cream and lemon curd (if using)
• Refrigerate at least 8 hours

Blackberry Sauce

This Blackberry Sauce is so good.  Try it on French Toast, Pancakes, Ice Cream.  Don't save this sauce for a special occasion Cake.  Make it, freeze it and give yourself a little burst of sunshine. 

The best Blackberry Sauce EVER

Ingredients:

• 1 1/8 Cup or 12 ounces of seedless Blackberry Jam
• 1/4 Cup Creme de Cassis or Pomegranate Juice
• 4 1/2 Cups Fresh Blackberries

Directions:

• Whisk jam in saucepan over medium low heat until melted and smooth
• Whisk in Cassis or Pomegranate Juice
• Transfer to large bowl
• Add berries and toss to coat
• Chill until cold, 8 hours



Lemon Cup Cakes