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Archive for April, 2014

Shrimp Salad With White Asparagus

Shrimp Salad With White Asparagus

For a beautiful, warm spring day like today I think we need a light and delicious Shrimp Salad served on a small slice of French bread. I’ve had my eye on this Shrimp Salad for quite some time now, and today is the perfect day for it. The most important thing about making it, is to make sure that you get as much liquid out of the shrimp and asparagus as possible and that is difficult to do with the fragile marinated asparagus without squashing them. I still ended up with a little too much liquid in mine but the salad was still wonderful and very fresh tasting. Perhaps next time I’ll try in addition to gently patting the asparagus dry, also letting them sit for awhile on some paper towels to try and absorb some more liquid. This is a really nice, refreshing Shrimp Salad with a hint of lemon. Enjoy!

Shrimp Salad With White Asparagus

Ingredients:

200 grams small shrimp (peeled, deveined and cooked)

16-18 thin white asparagus (marinated in water)

1 deciliter Hellmann’s mayo

1 tablespoon ketchup

a small sprinkle of fresh lemon juice

a pinch of ground chili powder

Directions:

If using frozen shrimp, defrost, drain and thoroughly pat dry the shrimp. Remove asparagus from marinade water, place on paper towel and gently pat dry. It is important to remove as much liquid from shrimp and asparagus as possible to avoid a wet shrimp salad. Cut asparagus into bite size pieces. In a small bowl add mayo, ketchup, lemon juice and chili powder, stir. Add shrimp and asparagus to mayo mixture and gently mix to combine. Cover and refrigerate until ready to use. Serve with French bread. Enjoy!

Source: Dalsgaard i Skivholme

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Marble Cupcake

Marble Cupcake

I have had a terrible craving for Marmorkage (Marble Cake), which is like a dear childhood friend to me. But I wanted it in a smaller format, like cupcakes. I found this one recipe with looked “oh so good” but unfortunately the result was a really bland tasting cupcake. I then pulled out Martha Stewart’s Cupcake book, hoping she might have a Marble cupcake in there, and thankfully she did 🙂 You can always count on Martha and she definitely knows her craft! The cupcakes turned out sweet, soft and very tasty. Although it is almost a shame to cover up these pretty cupcakes, I must admit that a chocolate frosting does seem to complete them, but of course that’s optional. I hope you enjoy these as much as we did.

Marble Cupcakes (makes 16 cupcakes)

Ingredients for Cupcakes:

1 3/4 cups cake flour, sifted, not self-rising (210 gram)

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk, room temperature (78 ml)

1/3 cup heavy cream, room temperature (78 ml)

1/2 cup (1 stick) unsalted butter, room temperature (113 gram)

1 cup sugar (222 gram)

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/3 cup unsweetened Dutch-process cocoa powder (30 gram)

1/4 cup boiling water (60 ml)

Ingredients for Chocolate Frosting:

4 ounces unsweetened chocolate (120 grams), coarsely chopped

2/3 cup unsalted butter (150 grams), room temperature

1 1/3 cups confectioners sugar (160 grams), sifted

1 1/2 teaspoons pure vanilla extract

Directions for Cupcakes:

Line muffin pan with paper liners. Preheat oven to 350 degrees F (176 degrees C).

Sift together cake flour, baking powder and salt, set aside. Combine milk and cream, set aside. Using an electrical mixer, beat butter and sugar on high until pale yellow and fluffy. Add eggs one at a time, beat until incorporated. Scrape down sides of bowl as needed. Beat in vanilla extract. Add flour in three increments, alternating with the milk mixture. Beat until combined.

To make chocolate batter. Measure out one generous cup of batter, place in small bowl. In a separate small dish combine cocoa powder and boiling water, whisk until smooth. Stir cocoa mixture into reserved batter until fully combined.

Fill prepared cup liner with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run a skewer through the batter in a figure-eight motion to make swirls. Bake until tops are golden and a toothpick comes out clean, approximately 20 minutes. Transfer muffin pan to a wire rack to cool completely.

Directions for Frosting:

Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.

In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).

Pipe or spread frosting onto cupcakes. Enjoy!

Marble Cupcake With Chocolate Frosting

Marble Cupcake With Chocolate Frosting

Source: Cupcakes – Martha Stewart’s Cupcakes, Frosting – Joy of Baking

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