Lemon Buttercream

Ingredients
1 C butter, softened
2 tsp lemon zest
2-3 C powdered sugar
1½ T heavy cream
1 T lemon juice
1 tsp vanilla

Directions
Whip butter and lemon zest until light, fluffy and very pale, almost white. Blend in 1 cup powdered sugar. Mix in heavy cream, lemon juice and vanilla. Add 1 to 2 cups more powdered sugar to reach desired consistency.

Lemon Cupcakes

Ingredients
1 C butter
2 C sugar
2 T lemon zest
4 eggs
1 t vanilla
3 C flour
2 T baking powder
½ tsp salt
1 C whole milk
2½ T lemon juice
Optional: lemon wedges and mint leaves to garnish

Directions
Preheat oven to 350˚. Line cupcake pan with paper liners.

Combine dry ingredients in a bowl; set aside. In a separate bowl, beat butter and sugar until fluffy and very pale. Beat in eggs, one at a time. Mix in vanilla and lemon zest. Next, alternately blend in dry ingredients, milk and lemon juice.

Fill cupcake liners ¾ full; bake 15-18 minutes. Let cupcakes cool 10 minutes before removing from pan to cool on a rack.

Frost with lemon buttercream, or citrus cream cheese icing.

Hummus

I don't feel obligated to make hummus from scratch every time I care to enjoy some. But it's not difficult -- especially using a mini blender (Magic Bullet, Nutribullet, etc.) if you have one -- and it's nice to be able to adjust the seasonings to your own taste, or add extra flavorings...roasted red pepper, sun-dried tomato, garlic and herb...  Using the recipe below as a base, I added a little extra lemon juice and salt to mine, then kept half of it as is and blended half a jar of sun dried tomatoes I needed to use up with the other half. Both tasted great! (The hummus pictured has the sun-dried tomatoes blended in., so it's a bit redder.)

Ingredients
¼ C vegetable broth
1 14 oz can of chickpeas, drained*
2 cloves garlic
2 T lemon juice
3 T tahini*
½ t salt

* The brand of chickpeas I used was 15 ounces. I didn't have ready made tahini (sesame seed paste) but I had sesame seeds; I just put my Magic Bullet blender to use with 3 generous tablespoons of sesame seeds and the vegetable broth before adding the other ingredients. 

Directions
Combine all ingredients in a blender; blend until smooth, scraping down the sides as needed.

If desired, garnish with a drizzle of olive oil and a sprinkle of smoked paprika.

Sausage Ragù over Creamy Polenta

Ingredients
2 T olive oil
2 yellow onion
2 cloves garlic
1 C chopped carrot
½ tsp pepper
½ tsp salt
1 lb Italian sausage
15 oz tomato sauce
¼ C sugar
1-2 tsp crushed red pepper
creamy polenta
Optional garnish: grated Parmesan and chopped parsley

Directions
Small dice (or chop) onion. Mince garlic. Heat oil in large skillet over medium high heat. Add garlic, onion, carrots, salt and pepper; cook until tender, stirring occasionally (5-7 minutes). While onion mixture is cooking, slice sausages.

Remove onion mixture to bowl, add sausage to pan and cook until browned. Return onion mixture to pan, Add tomato sauce, sugar, and crushed red pepper flakes. Bring to boil; reduce heat, simmer at least 10 minutes. Season with additional salt or pepper to taste.

Serve over creamy polenta; if desired, garnish with grated Parmesan and chopped parsley.

Chocolate Cake

I still love the denser (almost pound-cake-like) chocolate beet cake. But for a more basic version, I find this one's a bit moister and richer than the chocolate cake recipe I've used previously.

Ingredients
2 C sugar
1¾ C flour
¾ C unsweetened cocoa powder
2 T unsweetened dark cocoa powder*
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 eggs
1 C buttermilk
1 C coffee*
½ C vegetable oil
2 tsp vanilla

* I used more of the dark cocoa powder...simply a matter of preference. And I don't like coffee; a little coffee boosts the dark/bitter flavor of the chocolate without any strong coffee flavor taking over the cake, but a whole cup is too much for me! However, any similar liquid option will do. Water doesn't alter the flavor. Fruit juices could be fun to try (orange, cranberry, raspberry, pomegranate...). I stuck with water this time knowing I had chopped peanuts and caramel as a filling between a couple layers...

Directions
Preheat oven to 350˚. Grease and flour pans, or coat with non-stick cooking spray, and line bottoms with parchment. 2 9" pans, 1 9x13" pan, or cupcake tins.

Whisk together (or use low setting of electric mixer) sugar, flour, cocoa(s), baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about 2 minutes.

Pour batter (which will be thin) evenly into pans. Bake...about 30-35 min for rounds, 35-40 min for 9x13, 18-22 min for cupcakes. Cool 10 minutes before removing from pans to finish cooling on wire rack.

Frost as desired.

Ground Beef (or Elk) Stroganoff

Beef is, obviously, traditional. However, thanks to Dad's hunting success and generosity, I have ground elk on hand. :)

Ingredients
2 T butter
8 oz sliced baby portabella mushrooms
1 C chopped onion
2 cloves garlic, finely chopped
1 lb lean ground beef, elk or other meat
1½ C beef broth
1½ T Worchesershire
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
¼ C flour
1½ C sour cream (+ more to garnish at serving)
Italian parsley, finely chopped for garnish

noodles or rice

Directions
Melt butter in large skillet over medium heat; cook mushrooms, onion and garlic until tender (6-8 minutes). Transfer to small bowl; set aside.

Brown ground beef (or elk...) in skillet over medium high heat. While meat is cooking, whisk flour into ½ cup beef broth; set aside. Add remaining broth, Worcestershire, salt, pepper and nutmeg to browned meat; bring to boil. Add flour and broth mixture, stirring as it thickens. Stir in mushroom and onion mixture; cool slightly. Stir in sour cream.

Serve over noodles or rice, garnished with a dollop of sour cream and chopped parsley.

Peppered Ricotta & Honey Crostini

I've long been a fan of peppered cheese; Boursin's peppered cheese is probably what got me started (photo below; black pepper, so it doesn't look as 'pretty', but it's still a good option, especially if you're short on time). And I learned to really love honey drizzled cheese in Italy, where it was served often. So when I saw a Crostini with Ricotta and Pink Peppercorns recipe in this month's Food Network Magazine I was excited to give it a try! Crunchy crostini, creamy ricotta, savory cheese, sweet honey and a kick from peppercorns...there's a lot to love!

Crostini
baguette (about 1/2 baguette for generously spread crostini)
extra virgin olive oil
kosher/coarse salt

Ricotta spread
1 C ricotta cheese
1 tsp lemon zest
3 T extra virgin olive oil
¹/₈  tsp kosher salt

toppings
¼ C honey
1½ T flaky salt*
2 T pink peppercorns, crushed

* With the pink peppercorns, I used a pink Himalayan salt to coordinate the look. However, for my taste, salting the crostini, a pinch of salt in the cheese, and then 1½ T of salt dusting them at the finish was too much salt. I like it on the finish (topping) so it is 'flavor forward' in each bite. I'd probably do without it in the ricotta. Go easy on it at first, and taste before you use it all.

As peppercorns go, green are my favorite. The pink is a pretty look -- and I'd love to try this completed crostini with sliced strawberries sometime. I think the flavors would go really well together. I'd also like to try green peppercorns sometime...a more earth-y looking presentation, and subtle flavor difference.

Directions
Preheat oven to 400˚. Cut the baguette on a slight bias into ¼" slices. Place on baking sheet, brush with olive oil, and sprinkle with kosher salt. Bake 10-12 minutes until golden brown. Set aside to cool.

Whisk together ricotta, lemon zest, olive oil and salt.

Once cool, top each crostini generously with  with ricotta mixture. Drizzle with honey, sprinkle with flaky salt and crushed pink peppercorns.

Red (or purple) Velvet Rolled Cookies

I already have a red velvet drop cookie recipe. These were in Better Homes & Gardens magazine this month--specifically with red hearts for Valentine's Day (I'd link to it here, but I can't access it online; red heart photo is theirs). I opted for purple food coloring as I plan to take them to my students at NVHS...if the snow ever melts, roads clear and we actually have school again! Any color could be used, though with a bit of cocoa powder in these, if you want light or pastel colors it would be better to make a rolled sugar cookie.

Ingredients:
1 C butter, softened
1¼ C sugar
2 T unsweetened cocoa powder
1½ tsp baking powder
½ tsp salt
2 eggs
1 T liquid food coloring
1 tsp vanilla
2¾ C flour
    powdered sugar for dusting

Directions:
Cream butter and sugar. Add cocoa, baking powder and salt; beat, scraping sides of bowl to fully incorporate all ingredients. Beat in eggs, food coloring and vanilla.

Slowly add flour and stir until just combined. Chill 1 hour or until easy to handle.

Preheat oven to 375˚. Roll dough on lightly floured surface to " thick; Cut with cookie cutters and place on ungreased baking sheets. Bake 7 to 9 minutes, until bottoms are very light brown. Transfer to wire racks to cool.

Sprinkle cooled cookies with powdered sugar, using stencils if desired for decoration.

Makes about 3 dozen 2 - 2½" cookies.

Chewy Sugar Cookies

Ingredients:
1½ C sugar
2 oz cream cheese
6 T butter, very soft
¼ C vegetable oil
1 egg
1 T milk
1 T vanilla (and/or lemon)
2¾ C flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
optional: additional sugar for rolling or dipping (coarse sugar, colored sugar)

Directions:
Preheat oven to 350˚.

Cream sugar, cream cheese, butter and vegetable oil. Add egg, milk and vanilla; stir until thoroughly blended.

Sift together flour, baking powder, baking soda and salt; stir into batter until well combined.

Line baking sheets with parchment. Drop dough by heaping spoonfuls onto parchment. If desired, dip or roll in course/colored sugar. Bake 9-11 minutes.

Yellow Cake (2)

I already have a yellow cake recipe, but it was a bit dry. I came across another, richer version. This is a combination or compromise of the two, and much better. Delicious with chocolate frosting, or topped with fresh berries and whipped cream!

Ingredients
1 C butter
1¼ C sugar
2 eggs
4 egg yolks*
2 tsp vanilla
¾ C milk
2 C cake flour*
1 T baking powder
½ tsp salt

* For a less rich cake -- and lighter yellow color -- substitute 2 eggs for the 4 yolks (for 4 eggs total). All purpose flour works too, though the cake will not be quite as finely textured. If you'd like, you can reduce the flour by 2 T and add cornstarch instead for a substitute for cake flour.

Directions
Preheat oven to 350˚. Grease and flour two 8" pans, or coat with non-stick spray.

Cream butter and sugar. Add eggs and vanilla, beating until well combined.

Sift together flour, baking powder and salt. Add flour mixture by thirds, alternately with milk blending after each addition. Divide evenly between pans (or scoop into muffin tins lined with cupcake papers). Bake 25 minutes (or approx 18 minutes for cupcakes).

Cool in pans 15 minutes before turning out onto cooling racks.

Morsures de Concombre Bruschetta (Cucumber Bruschetta Bites)

Simple, but fancy...especially if you use the French ("morsures de concombre..."); I took these to this year's Christmas dinner party, our annual Fête de Noël, with my French lady friends.

Ingredients
1 English cucumber
½ C bruschetta*
¼ C crumbled chevre (feta would also work well)
fresh cracked pepper and basil leaves to garnish

* This time, I used a purchased bruschetta mix; but a quick mix of tomato, garlic, basil, maybe a little onion or olive or other herbs like oregano or a dash of paprika...anything similar would work! 

Directions
If desired, peel cucumber (I used a julienne slicer to partially peel the cucumber for added visual appeal.) Slice the cucumber. Top each slice with a half teaspoon of bruschetta. Garnish with crumbled chevre and a basil leave. Sprinkle with coarse ground black pepper.

Steak au Poivre

I suppose you could create this in entrée size portions, but I've only done it as an amuse bouche or appetizer. This recipe makes a couple dozen tasty little bites! The photo's not great...it was taken with my phone when I took these to a 'Fête de Noël' dinner party with my French ladies. :)

Ingredients
1 lb baby yellow potatoes (small Yukon Golds)
2 Tbl butter
½ red onion, thinly sliced
1 shallot, thinkly sliced
1 Tbl fresh thyme
kosher salt and coarse ground pepper to taste
1½ tsp brown sugar
2 Tbl red wine vinegar
1 Tbl Worcestershire sauce
1½ Tbl mixed peppercorns, crushed or ground
     (or use more coarse ground pepper)
2 tsp kosher salt
1 8-oz filet mignon steak (thick cut, and cut into 4 strips)
¼ C sour cream
vegetable oil, for frying

Directions
The day before serving, thinly slice the potatoes (about ¼"); place in bowl of water, refrigerate. Change water every 6-8 hours. (Potatoes will be crispier when fried.)

Melt 1 tablespoon butter in pan or pot over medium heat; cook onion, shallot, thyme until very soft (about 30 min). Season with salt and pepper; stir in brown sugar, red wine vinegar and Worcestershire, cooking about another 10 minutes until liquid has evaporated or been absorbed by onions. Remove from heat and set aside.

Combine crushed peppercorns and 2 tsp kosher salt in a bowl. Toss steak with salt and crushed peppercorns to coat, pressing mixture into meat. Melt remaining tablespoon butter in skillet over medium high heat; cook steak to medium-rare, turning to brown on all sides. (Do not overcook steak -- especially if you plan to reheat just before serving!) Remove from heat onto cutting board; let rest 10 minutes.

While steak rests, drain potatoes and pat dry. Heat large pot with enough oil to cover potatoes. Fry potatoes in hot oil until golden brown on both sides, stirring and turning as needed. Remove from oil (to a rack set over a baking sheet, or onto paper towel...) season with salt. (Potatoes can be fried ahead and reheated in the oven just before assembling and serving.)

Thinly slice steak. Spoon and spread onion mixture onto each potato slice; top with a slice of steak, and a dollop of sour cream. Sprinkle with remaining crushed peppercorns.