Park Avenue Peanut Butter & Jelly Cupcakes
I came up with this recipe while walking on Park Avenue two weeks ago. If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.
INGREDIENTS
3/4 Cup Softened Butter
3 Room Temperature Eggs
2 1/2 Cups Unbleached Flour
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1 3/4 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
1 1/4 Cups Milk
1 Cup Creamy Peanut Butter
2 Cups Strawberry Jam
1/2 Cup Peanut Halves For Garnish
Preheat your oven to 350º F. Line 1 large muffin tin with large muffin liners or the special parchment paper liners. Set aside. Allow the butter and eggs to stand at room temperature for 30 minutes. In a medium size bowl stir together the flour, baking powder and kosher salt. Set aside. In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar while continuing to beat on medium speed. Add the eggs one at a time. Beat well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture. Beat on low speed after each addition just until combined. Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup. Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup. Then add 2 teaspoons of the strawberry jam on top of the peanut butter. Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top). Continue until the entire muffin cups are filled the same way. Place into the oven and bake for 20 to 25 minutes. Remember that all ovens heat differently so make sure to check at 20 minutes. Remove from the oven and garnish the tops with the peanut halves. Let the cupcakes cool in the pan on wire racks for 15 minutes. Remove from the pan and place the cupcakes on the wire racks to cool completely. Transfer to a serving platter. Makes 12 large cupcakes.
Tomato Bisque
Juicy red tomatoes, butter, cream, salt & pepper are all one needs to make this understated soup. Serve as a starter or as a main course for lunch or dinner.
INGREDIENTS
4 Medium Tomatoes
3 Tablespoons Butter
6 Tablespoons Cream
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Bring a medium size pot of water to a boil and briefly blanch the tomatoes. Do NOT remove the skins however. Cut them in half and scoop out the seeds. Slice their backs two or three times each with a sharp knife. Season the halves on each side with the kosher salt and pepper. In a large size cast iron pot get the butter sizzling, but don’t let the butter get brown. Place the tomatoes, flesh side down, in the pot. And cook over a medium-low heat for 10 minutes. Turn the tomatoes onto their backs and turn up the heat slightly. Continue to cook for 6 minutes. Remove the pan from the heat and let cool for 5 seconds. Add the cream and stir quickly with a wooden spoon. You will not want the cream to boil, but you will want it to come close to boiling. After everything is off the bottom of the pan then consider yourself done. Pour into two bowls and garnish with basil leaves if you wish. Serve with crusty Italian bread. Serves 2
Caraway Beets
Coming from a Czech background I grew up eating lots of beets and caraway seeds. Here is a simple, but delicious beet dish that you’ll love if you’re beet lover.
INGREDIENTS
2 Cups Cooked Beets
2 Tablespoons Butter
1 Tablespoon Lemon Juice
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Teaspoon Caraway Seeds
1/4 Cup Sour Cream
Preheat your oven to 350º F. In a medium size bowl combine the butter, lemon juice, kosher salt, pepper, caraway seeds and sour cream. Place the cooked beets in a medium size Dutch oven and pour the sour cream mixture over the beets. Give a good stir to combine, place the lid on and put in the oven for 30 minutes. Remove and transfer to a serving bowl. Serve warm. Serves 4
White Chocolate & Pistachio Cookies
Unbelievably delicious!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cup Sugar
1 Cup Brown Sugar
2 Room Temperature Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
1 1/2 Cups Whole Pistachios
Preheat your oven to 350º F. In a large size bowl mix together the butter, sugar and brown sugar. Beat for 2 minutes on medium speed until nice and fluffy. Add the eggs one at a time and beat well after each egg. Add the vanilla and beat for another 30 seconds. In a separate large size bowl combine the flour, kosher salt and baking soda. Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined. Stir in the white chocolate chips and the pistachio nuts. Place in the refrigerator for 1 hour before baking. Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes. Remember that each oven heats differently so make sure to check at 10 minutes. I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven. Let rest on the baking sheet for 10 minutes before removing. Remove from the baking sheet and place on wire racks to cool completely. Makes about 5 dozen (depending on how large you make the cookies).
Smoked Okra
If you’re an okra lover then you’re going to love Smoked Okra. The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.
INGREDIENTS
24 Okra
1 Cup White Vinegar
1 Tablespoon Sugar
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Smoked Paprika
1/2 Teaspoon Whole Mustard Seeds
1/2 Teaspoon Whole Peppercorns
1 Teaspoon Cayenne Pepper
2 Minced Garlic Cloves
3 Whole Dried Chile Peppers
Wash and dry a very large glass jar. Wash the okra and remove any of the prickly parts that are on the okra tops. Place the okra into the jar along with the dried chili peppers. You will probably need to pack the okra into the jar. Set aside. In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves. Whisk the ingredients in the pan to combine well. Bring to a boil and then let the mixture boil for 2 minutes. Remove from the heat and carefully pour the vinegar mixture into the okra filled jar. Add water to fill to the top of the jar. Put the lid on the jar and let sit on the counter until it comes to room temperature. Place into the refrigerator and let sit for 1 week before eating. These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.
Edamame & Black Bean Salad
A nice summer salad indeed!
INGREDIENTS
1 Cup Edamame
1 Cup Black Beans
1/2 Cup Corn
1/2 Cup Diced Zucchini (Yellow or Green)
1/2 Cup Diced Fennel
1/4 Cup Chopped Green Onions
1/4 Cup Chopped Fresh Dill
1/4 Cup Cider Vinegar
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
2 Tablespoons Whole Grain Mustard
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Cayenne Pepper
In a large size bowl combine the edamame, black beans, corn, zucchini, fennel, green onions and dill. Set aside. In a small size bowl whisk together the vinegar, lemon juice, olive oil, mustard, kosher salt, pepper and cayenne pepper. Pour the vinegar mixture over the salad and mix well. Cover and refrigerate for 2 or more hours. Remove when ready to serve and transfer into a serving bowl. Serves 4
Sour Cream Blueberry Muffins
Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable. You may just end up having two with your morning coffee.
INGREDIENTS
1/2 Cup Butter
3 Room Temperature Eggs
1/2 Cup Sour Cream
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Pint Fresh Blueberries
5 Tablespoons Demerara Sugar (Optional)
Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper. I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners. If you use the larger ones then you will get larger muffins and will have fewer muffins. Up to you. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter for 30 seconds. Add the sugar and beat for 2 minutes until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition. Gradually add the flour mixture and the sour cream to the butter mixture. Beat on low until all ingredients are combined. Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven. Bake for 30 to 40 minutes. Make sure to check at 30 minutes. Remove from the oven and let cool completely. Remove from the muffin tins and serve. Makes 10 to 12.
Blueberry Salsa
This fruity salsa is a refreshing side to grilled meats and fish.
INGREDIENTS
2 Cups Coarsely Chopped Fresh Blueberries
1 Cup Whole Fresh Blueberries
1/4 Cup Fresh Lemon Juice
3 Tablespoons Chopped Fresh Cilantro
2 Seeded & Minced Jalapeno Peppers
1/3 Cup Diced Red Bell Pepper
1/2 Teaspoon Kosher Salt
Add all of the ingredients to a large serving bowl. Toss well and cover and chill for 6 hours. Makes about 3 cups.
Italian Chocolate Cake
The ricotta cheese really adds to this chocolate cake. Plus the chocolate frosting has ricotta too! Delicious!
INGREDIENTS
2 Cups Sugar
1 3/4 Cups Unbleached Flour
3/4 Cup Cocoa
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
3 Eggs
1 Cup Ricotta Cheese
1/2 Cup Olive Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Preheat your oven to 350º F. Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans. In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt. Add the eggs, ricotta, olive oil and vanilla. Beat for 2 minutes. Stir in the boiling water. Don’t worry that the batter may look a bit thin. Pour into the cake pan(s) and place into the oven. Bake for 30 to 35 minutes. Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer. Remove from the oven and let cool for 10 minutes. Remove the cake from the pan(s) and cool completely before frosting. Frost with Ricotta Chocolate Frosting. Serves 10.
Ricotta Chocolate Frosting
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Ricotta Cheese
1 Teaspoon Vanilla Extract
Soften the butter by leaving out on the counter for 30 minutes. In a large size bowl add the butter. Stir in the cocoa. Add the powdered sugar, ricotta and vanilla. Beat until creamy. Makes about 2 cups.
Fiddlehead Ferns & New Potatoes
Fiddlehead Ferns are the first tender shoots of the ostrich fern. They usually come into season during April and May. The ferns must be picked while their tops are still tightly furled and their season is very short. Fiddleheads usually have a papery brown skin that protects their green coils. Rub the brown skin away before rinsing them well. Choose bright green and firm fiddleheads that shouldn’t be much larger than a quarter. Trim the stems and then steam or boil them for about 8 to 10 minutes. Drain them and serve warm or at room temperature. Toss with melted butter and lemon. You could also serve them chilled dressed in a light vinaigrette. Serving fiddleheads will win you big points for creativity. They taste somewhat like a cross between string beans and asparagus. They certainly will give a nice accent to a warm salad. You could serve this warm salad with poached salmon or over a bed of tender young greens for a beautiful springtime starter.
INGREDIENTS
1 Pound Tiny New Potatoes
2 Cups Fiddlehead Ferns
1 Tablespoon Red Wine Vinegar
3 Tablespoons Olive Oil
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Dijon Mustard
12 Large Cornichon Pickles
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Chopped Italian Flat Leaf Parsley
1 Chopped Hard-Boiled Egg
Scrub and slice the new potatoes in half. Rinse the fiddleheads well and trim the stems. In a large pot pour in 2 cups of water. Set a large steamer basket inside the pot and fill with the potatoes and fiddlehead ferns. Bring the water to a boil. Reduce the heat and cover with a lid. Steam for about 10 minutes. You will want the potatoes to be fork tender and the ferns to be bright green and crisp tender. Remove potatoes and fiddlehead from the steamer and place them in a large serving bowl. Set aside. In a blender or food processor combine the vinegar, olive oil, lemon juice and mustard. Add about 6 of the cornichons and blend to form a chunky puree. Add the kosher salt and pepper and give a pulse. Pour the vinegar mixture over the potatoes and fiddleheads. Add the chopped parsley and give a good toss. Thinly slice the remaining cornichons. Add the chopped hard-boiled egg and the sliced cornichons to the top of the salad. Serve either warm or at room temperature. Serves 4
