Posts from May 2015

Make it up to Mom with Jelly Filled Jam Muffins from 'Back in the Day Bakery Made with Love'

Could not bake for Mom on May 10, make it up this week-end with this recipe from Back in the Day Bakery: Made with Love (Artisan Books, 2015) by Back in the Day Bakery Cheryl Day and Griffith Day... 

Jam Muffins

Makes 12 muffins

Jelly-filled muffins, our take on the doughnut-shop favorite, make our customers almost giddy when they come in for their morning coffee. The muffins are baked, not fried, but just like doughnuts, they are finished with a vanilla-flavored glaze.

3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder, preferably aluminum-free
1 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground cardamom
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups sour cream, at room temperature
About 1/3 cup jam (any kind)
For the Glaze
2 cups confectioners’ sugar
3 to 4 tablespoons whole milk
1/2 teaspoon pure vanilla extract

Jam Muffins

1. Position a rack in the middle of the oven and preheat the oven to 350°F. Spray 12 standard muffin cups with nonstick spray or line with paper liners.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the mixer speed down to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until blended.

4. With the mixer on low, add the flour mixture in thirds, mixing until just combined and scraping down the sides of the bowl as necessary. Add the sour cream and mix until combined, about 1 minute.

5. Scoop 2 tablespoons of batter into each muffin cup and spread it over the bottom of the cup. Spoon 1 heaping teaspoon of jam into the center of each. Top each one off with another 2 tablespoons of batter, making sure to cover the jam.

6. Bake for 20 to 25 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for about 15 minutes.

(* Recipe excerpted from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day -Artisan Books- Copyright ©2015. Photographs by Angie Mosier.)

Bootstrap Your Cocktail on Siete de Mayo, Persimmon Margarita by Tipsy Texan

Bootstrap Your Cocktail on Siete de Mayo with this recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State (Andrews McMeel Publishing, June 2013) by David Alan, the Tipsy Texan .

Persimmon Margarita

Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers’ market.

The waiting game can be almost unbearable, but once they are finally ripe, the reward justifi es the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fi ne-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.

2 ounces reposado tequila

2 ounces Paula’s Texas Orange

2 ounces persimmon puree

1 ounce freshly squeezed lime juice

Cinnamon-Sugar-Cayenne rim

Persimmon margarita

Combine all the liquid ingredients in a mixing glass and shake vigorously with ice to chill and emulsify. Strain onto fresh ice in a pint glass rimmed with cinnamon-sugar-cayenne rim.

Since persimmons are not in season, maybe Alphonso mangoes might do the trick as a substitute? 

(* Recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan- Andrews McMeel Publishing, June 2013- reproduced with permission of publisher)

Salsa Cinco de Mayo Away with Mango Habanero Salsa from Sol Cocina chef 'Salsas and Moles'

Salsa Cinco de Mayo away with this recipe from Salsas and Moles,  Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Ten Speed Press, April 2015) by Deborah Schneider of Sol Cocina...


Makes about 1 cup

The sweeter the fruit in a salsa, the hotter the chile has to be, and honey-sweet ripe mango is best matched with searing-hot habanero. But if habaneros are too hot for you, try substituting a minced serrano chile. I sometimes vary this salsa by including a couple of small mint leaves or a leaf of basil, minced and stirred in at the last moment.

1⁄2 ripe mango, peeled, pitted and diced into 1/4 inch pieces

1 tablespoon finely diced red bell pepper

1 tablespoon finely diced red onion

1⁄4 teaspoon very finely minced habanero chile

1 and 1/2 teaspoons fresh squeezed lime juice

2 teaspoons white vinegar

1/8 teaspoon salt

1 sprig cilantro, stemmed and minced

1/2 Roma tomato, diced into 1/4 inch pieces (optional)

1/4 teaspoon sugar (optional)


Combine all the ingredients in a bowl and taste. Season strongly; if the mangoes are not too sweet, you may want to add the 1⁄4 teaspoon of sugar. If you happen to have any leftovers, stir then taste and adjust the seasoning as desired before serving.

Serving Ideas: This classic salsa is good by itself, but it is a perfect complement to seafood of any kind. Try adding it to a green salad along with some diced cucumber and a light vinaigrette.

(* Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC, Photographs copyright © 2015 by Maren Caruso