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Archive for Memorial Day

TIP OF THE DAY: Red, White & Blue Cupcakes For Patriotic Occasions

HAPPY MEMORIAL DAY! HAPPY INDEPENDENCE DAY!

These red, white and blue cupcakes are an eye- and palate-pleaser for any patriotic occasion.

And they’re easy to make, with just the added step of dividing cake mix into three bowls and coloring two of them. We chose a frosting of stabilized whipped cream, stiffened with gelatin (it won’t collapse) and topped the cupcakes with red, white and blue decorations.

RECIPE: PATRIOTIC CUPCAKES

Ingredients For The Cupcakes

  • 1 box white cake mix (or your own white cake recipe)
  • Red and blue gel food coloring (see notes in the last section)
  • Icing
  • Decorative sprinkles or stars
  •  
    Ingredients For 4 Cups Stabilized Whipped Cream

  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar, sifted
  •  
    Plus

  • Cupcake pan
  • Cupcake liners
  •  
    Preparation

    1. PREPARE a cupcake pan with paper liners. Place the cream in the freezer for 20 minutes prior to whipping (it will whip better).

    2. PREPARE the cake batter and divide it into three bowls. Use blue and red gel food coloring in two of the bowls (see notes about gel-paste below.)

    3. ADD one tablespoon blue batter to the each cupcake liner and spread evenly (we used a plastic teaspoon). Follow with a tablespoon of white batter, and a red layer on top of that, taking care not to mix the colors as you spread them.

    4. BAKE per cake recipe instructions and cool. While the cupcakes cool…

    5. MAKE the stabilized whipped cream frosting. Place the cold water in a small pan and sprinkle the gelatin over it. Let it thicken; then place the pan over low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and cool, but do not allow it to set.

    6. WHIP the cream with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff peaks form, about 5-7 minutes.

    7. DECORATE and serve.

     

    Red, White & Blue Cupcakes

    July 4th Cupcakes

    American Flag Cupcakes

    [1] Red, white and blue layered cupcake (photo Elegant Affairs Caterers | Facebook). [2] Even easier options: red fruit atop white frosting (photo GoBoldWithButter.com) and [3] cupcake “flag” (photo Sprinkles Cupcakes).

     
    WANT A RED, WHITE & BLUE LAYER CAKE INSTEAD OF CUPCAKES?

  • White layer cake, filled with raspberry and blueberry preserves.
  • White-frosted stack cake with red and blue berry topping.
  • Lemon loaf layer cake with white filling and red and blueberry topping.
  •  
    WHY USE SOFT GEL INSTEAD OF LIQUID FOOD COLOR

    The typical food colors available in supermarkets are water-based liquids that work well for most purposes. In many recipes, you use so little of it that the teaspoon or so of water isn’t going to impact the outcome of the recipe.

    But if you are looking for intense color—such as in red velvet cake—you need to use a lot of liquid to get the vibrant color. Too much liquid will alter the consistency of cake, candies, donuts and deep-colored frostings.

  • Soft gel food coloring (sometimes called liquid gel, not to be confused with the conventional liquid food color) delivers a deep, rich color without thinning the batter or frosting.
  • Gel paste food coloring is very concentrated and provides even deeper, more vivid colors than soft gel. It should be used in very small quantities.
  • Powdered food coloring is another very concentrated option that is often used to decorate cookies.
  •  
    You can often find gel food colors in craft stores, as well as in baking supplies stores and online, where you can buy red only or the four basic food colors. Wilton sells a set of eight gel colors, as well as neon and pastel sets. Don’t substitute one for another, unless you have time to test the results.
     
    TIPS FOR COLORING ICING

  • If exact color is important, mix the color in daylight so you can see the true hue.
  • Start with less color and adjust as you go.
  • Note that the longer the icing sits, the stronger the color will be. Proceed accordingly.
  •   

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    JULY 4th RECIPE: American Flag Ice Cream Cake

    This easy flag cake from McCormick is made from reddened brownie layers with vanilla ice cream and a blue-tinted whipped topping. You can cut 12 servings from the loaf.
     
    RECIPE: AMERICAN FLAG ICE CREAM CAKE

    Ingredients

  • 1 package (family-size) fudge brownie mix
  • 1/2 cup sour cream
  • 2 eggs
  • 1 bottle (1 ounce) red food color
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1/2 teaspoon pure lemon extract
  • McCormick Neon Food Colors & Egg Dye in blue and purple
  • 1 cup miniature marshmallows, divided
  • 2 cups vanilla ice cream, softened
  • Optional: 1 cup strawberries, thinly sliced
  •  

    brownie-ice-cream-cake-mccormick-230

    The “red” in this American Flag ice cream cake is food coloring added to the brownie. If you want more redness, add a layer of sliced strawberries over the top of the ice cream (photo courtesy McCormick).

     

    Preparation

    1. PREHEAT the oven to 350°F. Empty the brownie mix into a large bowl. Add the sour cream, eggs and red food color; mix well.

    2. SPOON the batter into a greased, foil-lined 9×5-inch loaf pan. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. Cool in the pan for 10 minutes, remove from the pan and cool completely on a wire rack.

    3. MAKE the frosting: Stir the whipped topping, lemon extract, 1 teaspoon Neon Blue and 5 drops Neon Purple food colors with a spatula until evenly tinted. Stir in 3/4 cup of the marshmallows. Set aside.

    4. LINE a loaf pan with foil, with the ends of the foil extending over the sides of pan. Cut the brownie loaf horizontally into 2 layers. Place the bottom layer in the loaf pan and gently spread with the ice cream and the optional strawberries.

    5. PLACE the top brownie layer over the ice cream and spread the whipped topping mixture over the top. Press the remaining 1/4 cup of marshmallows into the whipped topping. Cover carefully with foil.

    6. FREEZE at least 2 hours or until firm. Use foil handles to remove dessert from pan. Place on cutting board; let stand 10 minutes to soften. Cut into slices to serve.

      

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    TIP OF THE DAY: Creative Toppings For Burgers, Brats & Franks

    Memphis Burger With BBQ & Coleslaw

    Burger With Avocado & Salsa

    Cheeseburger Surprise

    Top: The Memphis Burger, with cheddar, barbecued pork and cole slaw (photo courtesy Cheesecake Factory). Center: South Of The Border: avocado and salsa (photo courtesy Omaha Steaks). Bottom: Mac and Cheese Burger (photo courtesy Glory Days Grill.

     

    On Father’s Day, most people assume that dads wants to dine out. But a recent survey of 775 dads nationwide conducted by restaurant guide Zagat, says something different. While 80% of those surveyed say they love dining out in general, for Father’s Day more than half of them just want to stay home.

  • 52% of the dads claim they just want to stay home for a meal with their families.
  • 29% reveal that “having to go out at all” is their number one Father’s Day dining out complaint.
  • 14% “just want to be left alone.”
  • When asked about their ideal Father’s Day meal, only 14% prefer a high-end steakhouse.
  • 18% would enjoy going out to something easy and local.
  •  
    Other complaints against include going out include dread of driving (traffic, parking), having to pay the bill at their own celebration, and having to dress up.

    The best path, of course, is to ask your dad what he wants. If that’s just burgers and franks in the backyard, you can still make it a special celebration with these ideas for creative toppings from ThePamperedChef.com, along with a few of our own.

    Pampered Chef is a great resource for high-quality kitchen wares and yummy recipes to make with them.
     
    SPECIAL TOPPINGS FOR BURGERS, BRATS, FRANKS & SAUSAGES

    It’s time to set aside the ketchup and mustard, says The Pampered Chef, and take burgers and hot dogs from meh to amazing.

    Whether dad prefers burgers made of beef, bison, chicken, pork, turkey or veggies—or prefers brats, classic hot dogs or sausages—plan a creative cookout.
     
    CREATIVE BURGER TOPPINGS

  • Bacon, Brie and grilled apples
  • Bacon, blue cheese and caramelized onions
  • Bacon and peach jam
  • Fried egg, pickled onions, baby arugula and barbecue sauce
  • Fried onion rings, queso (cheese sauce) and pickled jalapeños
  • Goat cheese, roasted red peppers and chutney
  • Grilled pineapple and teriyaki sauce
  • Guacamole, chunky salsa and tortilla chips
  • Hummus or spinach dip, crumbled feta cheese and Kalamata olives
  • Kimchi and wasabi mayonnaise
  • Mac and cheese with sliced tomato, onion and crumbled tortilla chips
  • Pimento cheese spread and grilled onions
  • Provolone cheese, marinara sauce and fresh basil
  • Potato chips and onion dip
  • Sautéed onions and mushrooms
  • Sautéed spinach and mushrooms
  • Snow crab, avocado and pickled ginger
  •  

    CREATIVE TOPPINGS FOR BRATS, FRANKS & SAUSAGES

  • Apple-cabbage slaw
  • Baked beans, diced red onion, shredded cheese, cilantro, optional salsa
  • Baked potato “bun” (put the bun in a well-done, split baked potato), bacon, sour cream & chives (The “Boise Dog”)
  • Carrot, cucumber and radish salad with herb mayonnaise (The “San Francisco Dog”)
  • Carrot salad with raisins and optional walnuts
  • Dilled cucumber salad with fresh parsley garnish
  • Caramelized onions and bacon with melted Gruyère
  • Chili, diced onions and shredded Cheddar cheese
  • Green chiles, red onions, red jalapeños and sour cream (The “Denver Dog”)
  • Crumbled potato chips and onion dip
  • Guacamole, cilantro and diced red onions
  • Ham, Swiss cheese, pickles and spicy mustard
  • Muffuletta olive salad (The “New Orleans Dog”)
  • Mustard slaw (half sauerkraut, half mustard or blend to taste), sweet pickle chips
  • Pesto, fresh basil, diced tomatoes, and grated Parmesan (“The Italian”)
  • Sauerkraut, shredded corned beef, Swiss cheese and Thousand Island dressing (“The Reuben”)
  • Queso (cheese sauce), pickled jalapeños, shredded lettuce, diced tomato and sour cream (“The Mexican”)
  • Pickled vegetables (giardiniera) and mustard slaw
  • Pineapple relish, lemon-garlic mayonnaise and starfruit (substitute diced mango) (The “Honolulu Dog”)
  • Pizza sauce, melted or shredded mozzarella and sliced pepperoni
  • Scrambled eggs and sautéed mushrooms (“The Brunch Dog”)
  • Sweet pickle relish and shredded pepperjack cheese
  • Vidalia onion and peach relish (The “Atlanta Dog”)
  •  

     

    Mexican Hot Dog

    Fancy Hot Dogs

    Top: A Mexican Dog with shredded Cheddar, onions, tomatoes and jalapeños; chili optional (photo courtesy Body By Bison). Bottom: Brat with dill pickles, pepperoncini and cilantro (photo courtesy Kindred Restaurant).

    ANOTHER THOUGHT

    Ask guests to suggest creative toppings in advance of the event. Create them and let everyone vote for the winner.

      

    Comments

    TIP OF THE DAY: The New Jell-O Mold Is A Mason Jar

    Red White & Blue Jell-O

    Red, White & Blue Jell-O Squares

    Top: Red, white and blue Jell-O mold in Mason jars (photo Victoria Belanger | eHow). Bottom: No spoon is needed with these Jell-O fingers. They’re gummy, like Jell-O shots without alcohol. Here’s the recipe from CommunityTable.Parade.com.

     

    Call them Ball Jars, Kerr Jars or Mason Jars, these 19th century inventions enabled the preserving foods for years, while avoiding spoilage and the growth of harmful bacteria.

    The original “canning” took place in hermetically sealed glass jars, invented to carry food for Napoleon’s army. Here’s the history of canning and the jars.

    The invention created an opportunity for civilians, too: to “put up” foods at harvest time to eat during the winter. But then came tin cans, and

    The growth of the artisan foods movement, small producers added charm to their jams and dilly beans by packaging them in Mason jars.

    Today, we’re presenting an idea adapted from Victoria Belanger. You can see step-by-step photos on eHow.com.

    RECIPE: RED, WHITE & BLUE JELL-O FOR MEMORIAL DAY & JULY 4TH

    Ingredients For 6 Servings
     
    For The Red Layer

  • 1 package ((3 ounces) strawberry Jell-O
  • 1 cup of boiling water
  • ½ cup cold water
  • 1 cup chopped strawberries
  •  
    For The White Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1 cup vanilla ice cream, liquefied
  •  
    For The Blue Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1½ cups blueberries
  •  
    Plus

  • 6 half pint sized Mason jars
  • Garnish: whipped cream (Reddi-Whip is perfect here)
  •  
    Preparation

    1. MAKE the red layer. Combine the water and the Jell-O in a bowl, stirring to fully dissolve. Add the cold water and the strawberries. Stir and divide the mixture among the Mason jars. We used a wide-mouth funnel (so the strawberries would fit through) to keep the sides of the jars clean for the other colored layers. Victoria used a different technique.

    2. CREATE the “wave” effect by setting the jars at an angle in a muffin tin. First place uncooked rice in the muffin wells to hold the jars at an angle, then refrigerate for 30 to 45 minutes. When the red layer is nearly firm…

    3. MAKE the white layer. In a medium bowl, evenly sprinkle a packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Add the sugar, stirring to dissolve, and then the melted ice cream. Spoon into the jars, taking careful to keep the inside walls clean for the blueberry layer. Refrigerate until firm, 20 to 30 minutes. When firm, you can remove the jars from the tin and keep them upright in the fridge.

    4. MAKE the blue layer. In a medium bowl, evenly sprinkle 1 packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Stir in the sugar, then the blueberries. Do not add to the jars yet, but first refrigerate the blue mixture until it thickens to the consistency of a gel (otherwise, the blueberries will float to the top of the jar).

    5. SPOON the blueberry mixture into the jars and refrigerate until firm. When ready to serve, garnish with whipped cream.
     
    MORE USES FOR MASON JARS.

      

    Comments

    RECIPE: Hot Dog & Tater Tot Skewers

    Here’s fun for kids and adults alike over the holiday weekend. You can use your favorite franks, and also make a vegan option with Lightlife Smart Dogs.

    This recipe was created by Foodness Gracious for Lightlife.

    RECIPE: HOT DOG & TATER TOT SKEWERS

    Ingredients

  • 1 package hot dogs (we use Applegate, made in all natural and organic varieties)
  • 1 pound bag of frozen Tater Tots, thawed
  • 2 tablespoons olive oil
  • Salt and black pepper, or seasoning of choice
  • Ketchup, mustard and or barbecue sauce for dipping
  • Optional: cherry tomatoes
  •  
    Plus

  • Long metal skewers
  •  
    Preparation

     

    Hot Dog Skewers Recipe

    Yum, yum: Hot Dog and Tater Tot Skewers (photo courtesy Lightlife).

     
    1. PREHEAT the grill to a high heat. Slice each hot dog into three diagonal pieces.

    2. THREAD one piece of hot dog at the base of the skewer. Next add a Tater Tot, being careful not to tear it; then a cherry tomato. Repeat this process until the skewer is completely filled. Once all of the skewers are ready to grill…

    3. BRUSH them on one side with the olive oil. Season each skewer and place onto the grill. Grill for 1-2 minutes, then turn them over and repeat. They will be done when the hot dogs begin to blister. Serve at once with dipping sauce(s).
     
    MORE TATER TOTS IDEAS

  • Tater Tot History
  • Gourmet Tater Tots
  • Baked Potato Tots
  •   

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