Buche de Noel (Yule Log)

I love pies, cakes, and cookies at Christmastime.  But, I also like trying new things, and I wanted to bring a little bit of France with me home to Louisiana for the holidays.  The Buche de Noel is a traditional Christmas dessert in France, Belgium, French Canada, Lebanon, and Vietnam.  It is traditionally made from a sponge cake, and filled with chocolate buttercream frosting, rolled up to look like a log.

I wanted to make one a little more--interesting. I found a recipe that combined Nutella, whipped cream, and toasted almonds. I couldn't resist!

The toasted almonds really bring out the nuttiness of the Nutella, and compliment the Genoise cake splendidly.  The finished product is so festive and really adds a nice flair to any dining table set for Christmas dinner.  You can always enjoy a left over piece the next morning with coffee for holiday-only guilt-free breakfast ;)

This Yule Log recipe is particularly wintry since the whipped cream frosting symbolizes snow on the log.  Get creative and really create a winter wonderland! Enjoy!

Recipe: http://www.marthastewart.com/recipe/chocolate_nut_yule_log

The genoise cake, ready to be baked (below).

The genoise cake, baked and coated with powder sugar. (above)

Roll the cake and let it cool. (below)

Once the cake is cooled, spread the Chocolate-Hazelnut frosting, and then roll again. (below)

Lastly, top with the whipped cream frosting and toasted almonds. Refrigerate for at least 2 hours, or up to overnight.  

Tortilla de Patates (Spanish Omelette/Spanish Tortilla)

What the Spanish call a "tortilla" is not the tortilla that we think about when referencing Mexican food.  This tortilla is actually an omelette with fried eggs and fried potatoes.  It can be served by the slice, and is found in pretty much every eatery/bar in Spain.


Recipe- Spanish Tortilla

• 10 ounces red-skinned potatoes, cut into 1/3-inch pieces

• 8 large eggs
• 4 teaspoons minced fresh parsley
• 2 teaspoons minced fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon dried crushed red pepper
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 medium onion, chopped

1. Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.

2. Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.

3. Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.

Big City, Little Kitchen Cookin- EASY Quiche Lorraine

My roommate came home and said she was going to make a quiche lorraine for dinner (yes!)

She seriously whipped this thing up in about 10 minutes before putting it in our toaster oven.  You can make this simple dish in an entirely unequipped kitchen. You only need a stove (or hot plate), an oven (or toaster oven), and a cake pan/pie pan/ tart pan (or premade crust in a pan).

The difference between French recipes for quiche lorraine is that they use "creme fraiche" instead of heavy or light whipping cream.  Creme fraiche can be found in American grocery stores--it is often in the fine cheese section.  Creme fraiche is similar to sour cream--but don't think about substituting it with sour cream!

Ingredients: one sheet of pate (dough)
3 whole eggs
30 cl creme fraiche (1 and 1/4 cups and 1 teaspoon)
25 cl milk (1 cup and 1 tablespoon)
300 grams of bacon (about 12 ounces)
150 grams of shredded Emmental cheese (about 3/4 cups)
salt, pepper, nutmeg

1. Preheat the oven to 475 F for 10 minutes.
2. Press the sheet of pate into a large cake pan and use a fork to poke holes throughout.  Put it in the oven for 10 minutes. Take out and let cool on the counter.
3.  Cook the bacon in a skillet until it is crispy. Then, drain the oil off with a paper towel and cut into small pieces.
4. In a medium bowl, whip the eggs together with the creme fraiche.  Slowly add the milk while continuing to beat the mixture.
5. Add salt, pepper, and a dash of nutmeg.
6. Spread the cooked bacon and cheese evenly across the bottom of the pan.   Then, pour the egg mixture on top.
7. Bake for 30-35 minutes at 400. The quiche is ready when a knife inserted one inch deep comes out clean.

Big City, Little Kitchen Cookin- Blueberry Buckle

What is a buckle you may ask... A buckle is an old-fashioned single layer cake with a streusel-style topping.

I got this recipe from my friend Grace, after an afternoon of blueberry picking over four years ago.  I have made this countless times since because it is so simple.  This is a recipe that people either LOVE or LEARN TO LOVE.  If you don't like it the first time you try it, you probably will the second or third. And people who like it REALLY like it.

The top and the edges caramelize, so if you don't like sticky in your teeth--this isn't for you. I've also noticed that men seem to like this more than women.

I made it just yesterday in my NYC kitchen. No tools required! You don't even need a pan. I normally bake it in a 9 x 5 loaf pan, but I picked up an 8 x 8 disposable aluminum tray from the store (for 50 cents), and it worked just fine.

Recipe- Grace's Blueberry Buckle

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter (1/2 cup)
1 cup blueberries
1 teaspoon salt
1 teaspoon vanilla extract
Vanilla ice cream (mandatory- ice cream required to balance out the warmth and texture!)

Preheat the oven to 375.  Place the butter in the pan, and place in the oven until the butter melts completely.

In a bowl, combine the flour, sugar, milk, salt and vanilla extract. Then pour into the pan of melted butter and mix lightly. Drop the blueberries in.

Bake 45 minutes- 1 hour, or until the top is golden and it is cooked all the way through.

Serve warm with a scoop of vanilla ice cream.

Enjoy!

Farewell My Beautiful Kitchen

I always felt like my kitchen in Los Angeles inspired me to use it. It was so large and beautiful. I also invested in so many gadgets that make life easier for cooks.

Now I'm in a transitional period--in transitional housing. My pots and pans, sifters and strainers, zesters and mixers--have all been left behind in Los Angeles. I've grown accustomed to all of my handy tools!

Nevertheless, I'll be making dinner tonight! I'm going to make the healthy thai-soba noodles recipe. My only concern is not having anything to zest my limes on. Or measuring cups/spoons.  Guess I'll have to improvise! I'll just add lime juice to make up for the lack of lime zest.

So, I've been doing a LOT of eating out these days (which isn't a bad thing). You can follow me as I explore various foodie paradises--from L.A., to NYC, to New Orleans, to Paris, to Barcelona, and many, many more!  Check out my new blog: Foodie in France. (Http://foodieinfrance.wordpress.com).  I'll be chronicling my travels, so you can come along with me over the next 8 months!

Country Tuscan Salad

Once of my most vivid food memories is when I was in the Tuscany region of Italy. I had an inspiring Tuscan white bean soup--inspiring because it warmed my stomach.. and my soul. I was visiting my friend Grace, and she took me to a hole in the wall sandwich and soup cafe. The cafe was small and somewhat ordinary looking, but at lunchtime, the cafe bustled with Italians loudly ordering their soup to go in a language that was foreign to my ears.  There is nothing more exciting for a traveling foodie, than finding that hole in the wall cafe that serves authentic regional food that the locals frequent.

I have  ordered the "Tuscan bean soup" at several establishments since, but none compares.

Last week, I picked up "Country Tuscan Salad" from Trader Joe's.  I was drawn to it because it didn't have meat, and it was much lower in sugar, fat, and calories than the other salads.  What I hadn't expected was to be brought back to the bustling cafe in Tuscany...

Though the salad did not remotely compare to the soup, the balance of flavors did. I recreated my own last night, since I don't fancy paying $2.99 for a small salad.

Country Tuscan Salad

Diced green and red bell pepper
shredded carrots
lettuce
shaved Parmesan
white beans
Parmesan garlic vinaigrette

Toss the ingredients, and serve immediately.

If you don't want to make your own, just pick one up from the "lunch" section at Trader Joe's for $2.99!

Tomato Tart--this ain't pizza!

The bar is OVER and the blog is BACK! There will be bi-weekly updates, so check back often.
It's summer, and one of my favorite things about summer is summer vegetables!  Do your body and your taste buds a favor and pick up some beautiful tomatoes at your local farmer's market this weekend.

I enjoyed two slices of this for dinner along with a glass of champagne. The herbs de provence provide a hint of lavender, and celebrate the ripeness of the tomatoes.  The egg custard provided a smooth texture, contrasting the flakiness of the homemade tart crust.

To make this tart, you will need to either make the crust, or use a pre-made crust.

12 tomatoes, cored and cut into 1/4 inch thick rounds

2 tablespoons Dijon mustard

1 par-baked 9-inch tart crust (see roasted potato tart recipe)

1 cup grated Gruyere cheese

1 teaspoon herbes de Provence

2 large eggs

1/4 cup light cream

1 teaspoon salt

freshly ground black pepper.

1. Position your oven racks so that one is in the center. Preheat to 375 degrees.

2. Put the tomato slices in a colander, and place it in the sink. Let the tomatoes sit for 15 minutes to drain off any excess liquid.

3. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard, and sprinkle the herbes de Provence over the cheese.

4. Working from the outside in, lay the drained tomato slices in overlapping concentric circles, making sure the crust is covered entirely.

5. Whisk the eggs in a small bowl, or a large measuring cup with a spout, to break up the yolks. Whisk in the cream, salt, and pepper. This is your custard. Pour the custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust.  (If you have a little extra, don't worry about it).

6. Place the tart on the center rack in the oven, and bake for 1 hour to 1 hour and 20 minutes, or until the custard is set. (Set custard won't jiggle when you shake the pan and will be firm when you touch it). The tomatoes in this tart may give off a hot liquid--don't confuse this with uncooked eggs and overcook your tart. The liquid will evaporate as the tart cools.

7. Remove the tart from the oven and set it on a wire rack. Allow the tart to cool slightly.

Watermelon Curry with Grilled Shrimp

Do you have leftover watermelon from the strawberry-watermelon smoothie?  Try this fantastic curry.  It is a great summer soup and can be served chilled. The curry comes together so nicely, it is surprising that pureed watermelon is the base of this dish.  The cubes of watermelon maintain some of the most refreshing and sweet qualities of watermelon, adding a nice contrast to the curry. 


I admit, initially, I found the flavor combinations weird. But, by the second bowl, I was hooked! It's always fun to challenge your taste buds with something they're not accustomed to.  There's a world of flavors out there!


Recipe- Watermelon Curry with Grilled Shrimp
4-6 Servings
Curry:
5 pounds watermelon
1 3-inch long piece peeled, fresh ginger
4 cloves garlic
3 tablespoons water
2 tablespoons Madras-style curry powder
2 teaspoons salt
pinch cayenne pepper
3 tablespoons vegetable oil
1 3-inch long cinnamon stick
1 teaspoon sugar
1/2 cup chopped fresh mint
2 teaspoons freshly squeezed lime juice
Shrimp:
1 pound medium-large shrimp, shelled and deveined
2 tablespoons unsalted butter, melted
1/2 of a lime
Grilled Indian flat bread for serving


1. For the curry: Remove the rind from the melon; cut the flesh into 1" chunks and remove the seeds. Puree two cups of the chunks. Set aside the remaining chunks.
2. If you have a mini food processor: blend the ginger, garlic, water, curry powder, salt and cayenne pepper to a paste.  To make by hand: finely grate the ginger and garlic into a small bowl. Sprinkle with salt and with side of a knife, mash and smear the mixture to a coarse paste.  Stir the paste with the water, curry powder, and cayenne.
3. Heat the oil in a large skillet over medium-high heat. Add the cinnamon stick and cook it until it unfurls, about 30 seconds.  Add the ginger-garlic paste and cook, stirring constantly, until it is quite fragrant and lightly browned, about 3 minutes.  Add the reserved watermelon puree and the sugar, reduce the heat, and simmer until thick, about 5 minutes.

 Stir in the reserved watermelon chunks and simmer for 2 minutes more. 

Transfer the curry to a bowl and cool.  Stir in the mint and lime juice and refrigerate.
4. For the shrimp: Heat a grill to medium-hot, or a grill pan to medium heat.  Toss the shrimp with the melted butter in a large bowl; season with salt and pepper to taste.  Grill the shrimp, turning once, until just cooked through, about 4 minutes. 

Transfer the shrimp to a plate and squeeze the lime juice over them.
5. To serve, ladle the curried watermelon into serving bowls and arrange the shrimp in the centers.  Serve with grilled Indian flatbread if desired. (If you don't like cold soup, heat the curried watermelon before serving).

Summer Smoothies

I can only blend so many "classic" berry-banana smoothies...  The following smoothies feature more sophisticated fruit pairings.  


Strawberry Watermelon with Ginger

Combine 3 cups 1-inch cubes seeded watermelon, 2 cups frozen quartered hulled strawberries, 1 and 1/2 teaspoons finely grated peeled fresh ginger, and 1 and 1/2 teaspoons fresh lime juice in blender.

 Process until smooth. 2 servings; 124 calories per serving.


The above smoothie is not for the faint of heart. The ginger really adds a punch.  Also, make sure to quarter and hull your strawberries before freezing them so that all of the ingredients can easily blend.  


Honeydew Kiwi with Mint

Combine 2 cups 1-inch cubes seeded honeydew melon, 1 and 1/4 cups 1/2 inch cubes peeled kiwi, 10 large fresh mint leaves, 1 tablespoon fresh lime juice, 1 tablespoon honey, and 2 cups crushed ice in blender.  Process until smooth. 2 servings, 134 calories per serving.

Just remember that your smoothie will only be as good as the fruit you put in it! Make sure your kiwis are ripe, otherwise, the bitterness will overpower the delicate honeydew flavor.

Recipes Courtesy of Bon Apetit June 2010

Caprese

A simple, elegant appetizer that is sure to please.

Recipe- Caprese. Adapted from all recipes.

20 grape tomatoes

8 oz. fresh mozzarella cheese, cut into 1 inch cubes

1 bunch of fresh basil

3 tablespoons olive oil

2 tablespoons red wine or balsamic vinegar

salt and freshly ground pepper

Whisk oil and vinegar together.  Drizzle over tomatoes and cheese.  Thread tomatoes, cheese, and basil onto toothpicks (one grape tomato, one basil leaf, one 1inch cube of cheese). Season to taste.

Summer Break

Hello faithful readers and recipe-seekers.

It's summer and I'm studying for the CA bar exam.  I actually want to pass it, so I'm not going to be able to blog as much as I'd like to.  I will be doing some blogging, but I will be back full force at the beginning of August, so be ready for some awesome posts then :)

Tabbouleh

Tabbouleh is a great light summer salad.  I used whole wheat "pearl (Israeli) couscous" instead of bulgur, because I love the texture of the tiny sphere-shaped couscous, and the whole wheat really makes the dish heartier.

The photo is before I added the chopped greens (parsley and mint) and couscous.  I absolutely loved that the chopped vegetables (cucumber and tomatoes) filled an entire large mixing bowl.  

Link to Tabbouleh Recipe

Recipe- Tabbouleh

Servings- 8

Prep Time- 45 minutes

1 cup bulgur (or prepared couscous)

3 tomatoes seeded and chopped

2 cucumbers peeled and chopped

3 green onions, chopped

3 garlic cloves, minced

1 cup chopped fresh parsley

1/3 cup chopped fresh mint leaves

2 teaspoons salt

1/2 cup lemon juice (about 3 large lemons)

2/3 cup olive oil

1. Place cracked wheat in a bowl and cover with 2 cups boiling water.  Soak for 30 minutes. Drain and squeeze out excess water.  (Or, prepare couscous according to directions)

2. In a mixing bowl, combine all of the ingredients.  Toss and refrigerate for 4 hours. Toss before serving.

Healthy Thai- Soba Noodles with Grilled Shrimp and Cilantro

I recently made the cover recipe from the March 2010 Food and Wine "Healthy Recipes from Around the World" issue.  The flavors in the dish were bold, yet balanced.  The cooling cilantro and fresh lime zest and juice offset the spicy crushed red pepper.  Also, cilantro and lime are great in the springtime--the sour juice from the lime helps protect the respiratory system, and the cilantro assists when you are congested.

I don't normally cook Asian food, but some of my favorite restaurants in L.A. are Thai, like Saladang, and Saladang Song (the two restaurants are right next door to each other).  Because I'm not used to cooking with Asian flavors, I stuck to the recipe (mostly).  Next time I make it, I'll add lime juice directly to the noodles (in addition to marinating the shrimp in it) to really make it zing!

This dish pairs great with a dry Riesling.  All of these ingredients can easily be found at Whole Foods.

Link to recipe on Food and Wine website

Recipe- Soba Noodles with Grilled Shrimp and Cilantro
Total time- 45 min.
Servings- 6

6 oz. Soba Noodles
1/4 c. vegetable oil
3 tablespoons low-sodium soy sauce
3 tablespoons tamari
1 teaspoon agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
1 lb. large shrimp, shelled and deveined
salt
2 scallions (green onions), finely chopped
1/4 c. chopped cilantro
1/4 tsp. crushed red pepper
lime wedges, for serving

1. Bring a large pot of water to a boil. Add the noodles and cook, stirring until tender, about 4 minutes.  Drain and rinse under cold water.  In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari, and agave syrup.  Add the noodles and toss.

2. In a skillet, heat one tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes.  Using a slotted spoon, transfer the shallots to paper towels.  Add the garlic to the skillet and cook over low heat until golden and crisp, about 2 minutes. Transfer the garlic to paper towels.

3. Light a grill or preheat a grill pan.  In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil.  Stir in the shrimp and lightly season with salt. (If you are substituting regular soy sauce for low sodium soy sauce, you may not want to add salt here).  Grill the shrimp over high heat, turning once, until glazed and just white throughout, about 3 minutes.

4. Arrange the noodles on a large platter.  Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic.  Arrange the shrimp on top and serve with lime wedges alongside.

Taste Beers from around the World at Disneyland's CA Adventures

If you're headed to Disneyland's California Adventures this month, be sure to enjoy some of the events at Disney's California Food and Wine Festival.  I didn't make it to the numerous wine seminars (only $1 for seminar and tastings) or free celebrity chef cooking demonstrations, but I did stop by the Festival Beer Walk.  You can taste four different wines or beers for $10.

The only "beer tasting" I had ever done was sitting at Gordon Biersch with a friendly bartender.  At the beer walk, I learned about how hops give beer a distinct flavor.  Typically, the only beers I drink are citrus-flavored Corona type beers, but my taste buds were awakened to a whole new world of beer flavors and textures.

One of my favorite beers from the tasting was Karl Strauss' Red Trolley Ale.  The beer is brewed with caramelized malts to give it a toffee flavor.  It was originally crafted as a holiday beer, but is available year-round due to its popularity.  I think this beer would pair great with a chocolatey/coffee dessert, like Tiramisu.

There really is nothing like enjoying a cold beer after the Tower of Terror and right before Soarin' Over California..

Easy Omelet

I have been looking for more ways to get my 5-a day (5 vegetables that is...)

I happened to have some mushrooms and spinach, so I opted for a sauteed spinach and mushroom omelet with freshly grated parmesan cheese and cheddar cheese.  An omelet is great for breakfast with a piece of fruit, or for lunch with a simple side salad.

I modified Jamie Oliver's Omelette Recipe.  He suggests 2-3 eggs.  I use one whole egg + one egg white.

Easy Omelet- Recipe

2-3 large eggs, preferable free range or organic
a small handful of grated cheese
whatever vegetables you have
salt and pepper
oil

First: Take about 1 cup of fresh spinach.  Saute in a skillet with 1/2 teaspoon of olive oil over medium high heat.  Season.  Remove spinach from the skillet once it wilts. Set aside.  Slice fresh mushrooms.  Saute in a skillet with 1/2 teaspoon of olive oil over medium high heat for about 5 minutes. Season.  Remove from skillet and set aside.
1. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.
2. Put a small skillet on low heat and let it get hot.
3. Add a dab of oil or butter.
4. Add the eggs to the pan and let them spread out evenly.

5. When the omelet begins to cook and firm up, sprinkle over the cheese and the sauteed vegetables.

6. Using a spatula, ease around the edges of the omelette, then fold it in half.

7. When it becomes golden brown underneath, slide it onto a plate. Serve warm.

Quick and Easy Chicken Paella

Every once in a while, I get inspired to make something out of my comfort zone.  I've never had paella before, but it has always intrigued me.  I found a recipe that was "quick and easy."  The entire dish takes one hour--start to finish.  Also, no special equipment required!  It's a one-pan dish. Everything is done in a large skillet.  I have never put a skillet in the oven before, but I followed the directions and kept a close eye on the skillet (everything worked out just fine).

The sugar snap peas really added a nice crunch, and the bright green pods contrasted the red-hued paella.  I'm not a fan of dark meat chicken, so I used boneless, skinless chicken breasts instead of the chicken thighs the recipe calls for.  I also threw in some leftover shrimp that I had in the freezer, which really added a nice seafood flair.   This dish reminded me of a combination of two classic Louisiana dishes, jambalaya and dirty rice, with a twist of some Spanish spices (saffron, chorizo, paprika).

Recipe- Quick and Easy Chicken Paella
1/2 c. dry white wine
1/2 tsp. saffron threads
1 and 1/2 tsp. salt
1 and 1/4 tsp. smoked paprika (I substituted with regular paprika)
1 tsp. freshly ground pepper
2 and 1/2 pounds of chicken thighs, with skin and bones, excess fat removed (I used chicken breasts)
4 oz. 1/4" thick slices, fully cooked smoked Spanish Chorizo (pork, beef and soy chorizo options readily available)  (I used the entire chorizo sausage since I only used one pound of the chicken)
1 tablespoon olive oil
1 large onion (about 1 and 1/2 c.), chopped
4 garlic cloves, minced
1 and 1/2 c. long grain rice
2 c. low salt chicken or vegetable broth
14.5 oz. can diced tomatoes, in juice
1/4 c. chopped roasted peppers
2 and 1/2 c. sugar snap peas, trimmed


• Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.
• Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.
Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

*Photo and recipe for this post courtesy of Bonappetit.com

Devil's Food Cupcakes

Every once in a while, a girl needs some chocolate...  These devil's food cupcakes with chocolate ganache really hit the spot.  They are incredibly rich in taste, but light in texture.  Because I am not a choco-holic, and chocolate icing on chocolate cake is a little too much for me--I used cream cheese icing for some of the cupcakes.

Recipe- Devil's Food Cupcakes

3/4 cup boiling water

3/4 cup cocoa powder

6 oz. butter

2 c. sugar

1 tsp. salt

1 tsp. vanilla

3 eggs

2 and 1/2 c. cake flour

1 tsp. baking soda

1 tsp. baking powder

1 c. buttermilk

1. Preheat oven to 350 F.  Place rack in the middle of the oven.  Whisk together boiling water and cocoa. Cover and set aside.

2. With a mixer, cream together the butter, sugar, salt, and vanilla extract.

3. Add the eggs, one at a time, beating well after each addition.  Continue creaming until light and fluffy.

4. Sift together the cake flour, baking soda, and baking powder.  Add to the mixture, alternately with the buttermilk. 

5. Add the cocoa/water mixture and mix until thoroughly combined.  Scoop into cupcake pans and bake for 20-25 minutes (until a toothpick inserted deep into the middle comes out clean).

6. Let cupcakes cool completely before decorating. Prepare the chocolate ganache.

Recipe- Chocolate Ganache

8 oz. semi-sweet chocolate

3/4 c. heavy cream

2 tablespoons sugar

2 tablespoons butter

Chop chocolate and place into a glass bowl.  Bring the heavy cream and sugar just to a boil in a small sauce pan.  Pour over the chopped chocolate.  Whisk together, and then stir in butter until melted.  Dip the tops of the cooled cupcakes in the warm ganache. Let set.

I then piped some left over cream cheese icing onto the cupcakes.

Get creative! Enjoy!

The Best of the Bubbly

The long-awaited results from the Bubbles tasting party!

The Crowd Pleaser: D'Aquino's "Asti Spumante"

This light, delicate, sweet sparkling wine is made entirely from Muscat grapes.  Due to its lightness and sweetness, this Italian sparkling wine is a real crowd pleaser.  Its alcohol content is low (7.5%) compared to other sparkling wines (~13%), making this an excellent wine to serve to guests who need to drive home!   D'Aquino Asti Spumante.

Where to Find It: Trader Joe's

How Much it Costs: $5.99

The Winner: Il Conte d'Alba Moscato d'Asti

This sweet Italian wine was the winner from the blind tasting at the Bubbles Party.  Though it is not a true sparkling wine, it is delightfully light.  This wine also has a relatively low alcohol content (5.5%), making it a great wine to serve to guests.  This wine pairs great with fresh fruit or fruit tarts.  It is also made from Muscat grapes.

Where to Find It: Beverages and More

How Much it Costs: $11.99

The Critic's Choice: Domaine Chandon Rosé

This is one of my personal favorites.  There is a wonderful balance of lightness and crispness with sophistication.  Also, this wine is made right here in California.  It is a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes.  Just make sure to sip slowly--this wine has a 13% alcohol content.

Where to Find It: Most grocery stores; Beverages and More; Domaine Chandon Winery in Yountsville, CA

How Much it Costs: $17.99 (Bevmo); $22 (Domaine Chandon Winery).

This was just a small sample of some of the wonderful wines we got to taste as the Bubbles event.  If you brought a wine that I did not list here, please list it under the comments!  Most of the bottles were thrown away before I was able to take notes on their labels.