As WeddSplosion II continues, it’s time for more frosting flavor experiments!
Cinnamon is still a strong (and, I believe, very likely) contender, but I have 2 more flavors I wanted to try: caramel and peppermint. Separately, of course. For some reason a caramel-and-peppermint flavored frosting sounds pretty terrible.
I started by baking up 2 dozen cupcakes of the classic dark chocolate variety (my favorite recipe from Sweetapolita) and then a basic recipe of vanilla swiss meringue buttercream. I’d originally planned on just making a single-flavor of frosting, but due to some confusion on which flavor of mint would be acceptable and me jumping the gun on picking a backup flavor, I decided to forge ahead and make both flavors!
The caramel I made myself - something I’ve never done before, and actually very easy! – and luckily for me, I still had peppermint extract in my cupboard from a previous peppermint recipes. Easy peasy.
How did the final SMBs turn out?
Well, neither were bad by any stretch of the imagination, but am I completely satisfied? Eh…not really. Unfortunately I didn’t test these flavors on the actual cupcakes, but rather straight from the mixer. It turns out that I didn’t properly account for the dark chocolate intensity of the cupcakes, so both the peppermint and caramel flavors were a little weak; both could probably have been doubled without adversely affecting the final product. Blast!
Regardless, I look forward to hearing what my brother and his fiancee think – we should be narrowing down the final flavors very soon. More WeddSplosion posts to come!
It’s time for another delicious recipe from Julie Sahni’s Classic Indian Cooking. This is “Dahi Murghi”, or “Fragrant Yogurt-Braised Chicken”. Unlike the Easy Murgh Masala I made previously, this is yogurt-based instead of tomato-based, so has a thicker, creamier sauce. Again…you’ll have to excuse my inability to take a halfway-decent picture. Any suggestions on doing this better? >.>
Not unlike the last recipe from this cookbook, I went through a couple iterations before deciding on this one to share with you. The first time I made this, I reduced all the ingredients by about two thirds, including those for the sauce. Hypothetically this should have worked out just fine, but instead it made the sauce really difficult to deal with; there weren’t enough actual sauce ingredients to make a thick, satisfying dish. Instead everything got kind of over-cooked, and it didn’t end up sauce-like at all.
The second time around I kept the sauce ingredient ratios about the same, which meant the in the end everything came out the way (I assume) it’s supposed to; there was actually enough sauce to cover the chicken correctly!
This dish has an additional step of pureeing the onions, cream-components, and spices into the gravy, so don’t jump into this recipe before prepping your blender or food processor (I may or may not have done this, I admit nothing)! While an additional step, though, it doesn’t really make the process any more difficult, just a little longer. What’s great is that you can do a lot of multi-tasking while you cook, letting one thing heat up while you slice or puree something else.
For your own edification, here’s what each step of the sauce-creation process looks like. I find pictures helpful, just so you get a sense of what it should look like as you proceed:
The only ‘odd’ ingredient required for this recipe is ghee. Ghee is a fancy way of saying ‘clarified butter’, however, so you have 2 options:
Clarifying your own butter isn’t difficult, it’s just time-consuming, so I felt really lucky to have spotted a jar of ghee at my local Publix. I was really surprised, to be honest, and I don’t think I’ve seen it in every Publix I’ve been in. If you want to check out your own local grocery, check out the butter/dairy section; I found mine (for some reason) with the margarine.
This is another slightly-sweet (thanks to the garam masala) Indian recipe, and I like it very much. It turned out being a little too white for my taste, so while the the sauce simmered down in the final steps, I added some thinly-sliced green pepper to soften. I felt weird eating food without any vegetables in it, I guess. White sauce, white chicken, white rice…? Somebody add a little green in there!
Anyway, this is another low-key and tasty recipe I’ve adapted from Julie Sahni’s Classic Indian Cooking. Do try it out and let me know what you think!
Adapted from Classic Indian Cooking.
Somehow I’ve gone the entire summer without making any ice cream. This is a shame and a travesty, and I should be ashamed of myself (it’s bad and I should feel bad). Here, let me make it up to you:
I didn’t have much time to do any cooking blogging during July, so I’m a bit behind on my blog reading. Perusing Google+ (which, in my opinion, is the best way to see giant, colorful pictures of food right after Pinterest), I came across this recipe for brown sugar ice cream by Katrina from In Katrina’s Kitchen. I liked the sound of it so much that I immediately pinned, bookmarked, and made a draft-post including the recipe. If once is good, three times is better, right? >.>
I’m a big fan of anything that requires brown sugar; its warm and mellow flavor appeals to me in foods both sweet and savory, and I was excited to see a recipe using it in ice cream. How had I never thought of doing this myself??
The only small tweak I made to this recipe was to add a vanilla bean to give it a little vanilla-y ‘oomph’. In the end I was really happy with how it turned out – creamy, sweet, and a hint of caramel flavor from the brown sugar. I would definitely recommend this recipe as a simple deviation from your typical vanilla ice creams, and a great base for topping, mixed-in flavors, or an addition to a pie or cake.
Easy peasy y’all. Enjoy some ice cream before the summer ends!
Vaguely adapted from In Katrina’s Kitchen