Last weekend I had a wonderful time with some ladies from the neighborhood. They were kind enough to sample some Fleurty goodies and take some butter home to test out in their own kitchens. We all know it’s way more enjoyable to have a nibble and a glass of bubbly while you chat on a Sunday afternoon; I was more than happy to provide the nibbles and some of the other ladies were kind enough to come through with the booze. I promised my Sunday afternoon drinking buddies (I joke) that I’d get these recipes up and I’m three days late with them already! So, without further adieu, here they are:
Pumpkin Cupcakes with Maple Bacon Frosting
Cupcakes (this is an Ina Garten recipe – I am NOT a baker and will very rarely take credit for baked goods recipes posted on this site!):
1C all-purpose flour
1t baking powder
1/2t baking soda
1/2t kosher salt
1t ground cinnamon
1/2t ground ginger
1/2t ground nutmeg
2 extra-large eggs, at room temperature
1C canned pumpkin purée (8 ounces), not pie filling
1/2C granulated sugar
1/2C light brown sugar, lightly packed
1/2C vegetable oil
1. Preheat the oven to 350 degrees. I used mini-muffin tins, spraying with non-stick spray and lining with paper muffin cups.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
4. Divide the batter among the prepared tins (I use a level 1T ice cream scoop) and bake for 10-15, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
1lb (3 1/2 cups) sifted confectioners sugar
3-4T milk (again, I used skim)
2 slices bacon*
1. Cream softened butter in mixing bowl.
2. Slowly add the sifted confectioners sugar.
3. Add the milk a tablespoon at a time, making sure not to add too much or the frosting will be too runny. If this happens, try adding a little more sugar.
*The flavor of the frosting is surprisingly subtle, especially when compared to the strong pumpkin flavor of the cupcake. To play up the bacon texture and salty flavor, I added a small, fresh piece; well-cooked to ensure a good crunch when you chew it! Makes for a pretty, edible garnish!
Roasted Garlic Herb Mashed Potatoes
6 large potatoes, peeled
4T Fleurt Roasted Garlic Herb Butter
1. Cut the peeled potatoes into 1-inch cubes and place them in a large pot, covering the potatoes with water. Add 2T kosher salt.
2. Bring the water to a boil then lower the heat and simmer, uncovered, for about 10 minutes – or until the potatoes fall apart earily when pierced with a fork.
3. Strain the potates in a colander and cover the colander with a pot lid to keep them warm while you soften the butter in the pot you used to cook the potatoes.
4. Once the butter is melted, add a few tablespoons of milk (I use skim). Add the potatoes to the butter/milk mixture, using a ricer or masher to mash the potatoes.
5. Stir to incorporate the butter/milk into the potatoes. Add the greek yogurt and a few pinches of salt. Stir. Add milk at your discretion to get the potatoes to the preferred consistency.
1lb lean ground beef
1lb ground pork
2 1/2T softened (but not melted) Fleurt Chipotle Lime Butter
1/2C bread crumbs
2T dried oregano
2 chipotle peppers
1T adobo sauce
1 28oz can fire-roasted tomatoes
2C beef stock
3 whole garlic cloves, peeled & crushed
1. Preheat over to 350 degrees. In a large bowl, mix beef, pork, butter, bread crumbs, egg and oregano. Take your rings off and get your hands dirty!
2. Use your 1T ice cream scoop to make the meatballs; place them on a foil lined baking sheet. Bake for 10 minutes.
3. While the meatballs bake, put chipotle peppers, adobo, tomatoes, and garlic cloves in a food processor. Puree until smooth. Put the puree and beef stock into a pot and bring to a boil.
4. Reduce heat and simmer, adding meatballs when they are finished baking. Cover the pot, reduce heat to low and leave to cook for an hour, stirring occassionally.
Sundried Tomato Cornbread (this is a Bon Apetit recipe with Fleurt substituted in for
1 1/3C coarse stone-ground yellow cornmeal
1C all purpose flour
1/4 C sugar
2t baking powder
3/4t coarse kosher salt
1Cp plus 2 tablespoons buttermilk
9t Fleurt Sundried Tomato Butter, melted
1 large egg plus 1 large egg yolk, beaten to blend
1. Prep mini-muffin tin with paper muffin cups.
2. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.
3. Using 1T ice cream scoup to put batter into prepared muffin cups. Bake until browned around edges and tester inserted into center comes out clean, about 20 minutes. Let rest in pan 5 minutes. Turn out onto rack and cool completely.