Strawberry Rhubarb Smash

A long weekend is approaching here in the States and as such I think it only appropriate that I/we enter into it cocktail in hand.  I'm still on a rhubarb strawberry kick despite all my attempts to move on. I apologize if you are not a rhubarb lover.  I will make a better attempt to focus on a wider variety of recipes soon. I promise...

Speaking of obsessions, along with the rest of the world, I share the obsession for Mason Jars. Mason jar anything. My Mason Jar proclivity lately manifested itself in the acquisition of that lovely Mason Jar Shaker in the photo below.  A while back I discovered Kickstarter, an online funding platform for entrepreneurs interested in getting exposure and earning capital to bring their products to life. While there I stumbled upon two guys Josh and Eric both originally from the South who were advertising for pledges for their Mason Jar Shaker.  I wholeheartedly signed on, donated some money and eventually received my shaker. I love the thing and now if you like you can purchase one to love too.  Just hop on over to The Mason Shaker, page and peruse and purchase.  I've also seen them available at Amazon, where they call it the Moonshiner's Mason Shaker. 

On a side note it slightly amuses me that Moonshine is the hot spirit of the moment. We can legally purchase Moonshine in the liquor stores now as demand for the spirit is going through the roof, in large part do to a recent obsession with American craft spirits, bourbon and all things Southern.  Although made and produced more famously in the Southern U.S., Moonshine was made and produced really all throughout America, especially so during the prohibition years. My husband's Great Grandpa Elijah Napier was making "shine" in the woods of North Idaho in the 20's and 30's along with many others I'm sure. I can only imagine what he'd be thinking now. 

Ok enough rambling, on to the drink.  Along with selling great shakers, The Mason Shaker guys also develop really phenomenal cocktails.  This being one of them. Most of their recipes can be found on their Instagram page so if you are on "The Instagram", you definitely should go check it out.

In fact they have a pretty lovely looking drink posted right now called "The Hop Skip" in honor of warm summer days that are sure to be showing up around here sometime very soon.. Right? Right?  Maybe if I drink that and this, it will do the trick. Or maybe if I drink that and this I won't care that it's raining and that will do the trick.  I think the second scenario is more likely than the first but I digress.

Wherever you are this weekend, whatever the weather, whatever the season it doesn't hurt to raise a glass to summer, or winter, or whatever.  If you happen to live Stateside be sure to raise a glass, give thanks and reflect this Memorial Day Weekend.  Find a way either large or small to honor all our servicemen and women who have died to protect and serve our great nation. 

Strawberry Rhubarb Smash

Serves 2 or 1 if you're having a bad day

2 T. Strawberry Jam

Juice of half a lemon

4-5 medium strawberries

4-5 one inch pieces of fresh rhubarb

4 oz. vodka

club soda

crushed ice

Place the jam, lemon juice, strawberries and rhubarb in a shaker and muddle.  You can use the handle of a wooden spoon if you don't have a muddler.  Mash/smash it well being sure to break up the tough rhubarb pieces. Add a large handful of crushed ice and pour the vodka over the top.  Place the lid on the shaker and shake, shake, shake. 

Strain the liquid from the juices, over ice into an old fashioned glass, and top with club soda or seltzer water.  Serve with a rhubarb spear.

This post is in no way sponsored by the folks at Kickstarter or The Mason Shaker.  I just love them.  You should too.

Gluten Free Chocolate Cupcakes

For sometime now I've been meaning to write a gluten free baking post and now that I have,  I'm sorry that it took me so long.  I'm a novice when it comes to really good gluten free baking but I have so many friends and a few family members that have gluten allergies and intolerance's, I thought it high time I dipped my toes in the water.

Tasked with baking a gluten free birthday cake for my friend Karista's daughter I sought her advice on their favorite recipe and flour.  I do know there are loads of recipes and flour mixes that are available and most people have their favorites.  Karista's favorite flour and recipe both hail from the King Arthur Flour folks and her best advice is to stay away from mixes featuring garbanzo (chickpea) flours.  

I can certainly see why bean flours would interrupt the flavor of pastry and will be sure to only buy flours without it in the future.  The King Arthur Brand of All Purpose Gluten Free flour worked beautifully in this recipe and if you have access to it and are looking for a good gluten free blend I encourage you to give it a go.

These are so good, so moist, chocolatey and dense my two boys didn't know they were gluten free until I told them. If you are looking for a good non-gluten free chocolate cupcake recipe I encourage you to try these lovely cupcakes I make just about anytime a good, dense cake is called for.

The thing that makes these really over the top is the beautiful light, vanilla flecked Swiss Meringue Icing and the decadent drizzle of ganache.  You can top them with whatever you like, I just happened to have some lovely cherries at home and thought they'd be the best.

Since the recipe I used comes directly from King Arthur Flour and I used it with out adaptation, I'll link you directly there.

The directions for the Swiss Meringue Buttercream and the ganache I've included below.

I just love finding recipes like this that are so delectable and still meet the needs beautifully of those who cannot or won't consume gluten.  Nothing gives me more pleasure than to see their faces light up over a treat that they never thought they'd enjoy quite the same way again.  I'm looking forward to trying even more gluten free recipes in the future so be sure to stay tuned!

Swiss Meringue Buttercream Icing

6 egg whites

1 1/2 C. sugar

5 sticks  (2 1/2 C.) of butter, room temperature, sliced into 1 T. pieces

1 tsp. vanilla bean paste, or vanilla extract

1/2 tsp. salt

In the bowl of a mixer, combine the egg whites and the sugar and whisk.  Set over a small pan of simmering water and bring to 160 degrees F.  Whisking all the while. I use an instant read thermometer for this. Remove from heat and place bowl in mixer with a whisk attachment.  Whip the mixture on medium high until it is cooled, fluffy and light, about 10-12 minutes.  

Add the butter one tablespoon at a time until all is fully incorporated.  Don't worry if the mixture looks curdled at some point.  Keep mixing and it will come back together.  Once the mixture is smooth and thickened add the vanilla and salt.  Combine, then place in a piping bag with a large round tip.

Frost each cupcake, then set aside to make the ganache.

Ganache:

1 C, dark chocolate, chopped

4 T. whipping cream

5 T. icing sugar

6-8 T. hot water

Place the chocolate and whipping cream in a small bowl over simmering water and allow it to melt.  Stir periodically.  Once melted, add the icing sugar and combine thoroughly.  Begin adding hot water one tablespoon at a time until the mixture falls of the spoon in a silky ribbon. Sometimes I need to add as much as 9 T. of water to get the right texture.  Let sit at room temperature for 15 minutes.

Meanwhile place the cupcakes in the refrigerator for 30 minutes to firm up the soft icing. Place the ganache in a large squeeze bottle, and once the cupcakes are cold, drizzle the chocolate sauce over the top allowing it flow over the side.  Top with your favorite fruit or candy.

Chive Blossom Popovers and a Guest Post!

I'm so thrilled to be featured today on my friend Karista's blog, Karista's Kitchen.  Karista has been a dear friend of mine for well over 10 years.  We met when our children were in Kindergarten together, way before either of us ever thought of writing a blog.  She has been such a lovely support and encourager for me as as I ventured into the blogging world and I owe her a huge debt of gratitude. 

An accomplished chef, instructor and recipe developer she continually inspires me to be better in the kitchen and I know that she will likewise inspire you. So "pop over" (pun intended) to her blog for this lovely recipe and while you are there take a moment to enjoy Karista's delicious seasonal food and gorgeous writing. Thank you Karista!

http://karistaskitchen.com/2013/05/17/chive-blossom-popovers-from-pink-patisserie/

Sea Salt and Poppy Seed Pretzels

I've always been a bread junkie. Always. My love affair with carbs, namely in the form of bread began at an early age. When I was little, my father would take me to Sears to "look at tools".  We'd stop by the concession stand in the store that sold popcorn and pretzels immediately upon arrival.  He would buy me a pretzel easily the size of my head and I would happily munch away, licking the copious amounts of salt from it's shiny, plasticky surface while he looked at tools and talked to the guys behind the counter about what exactly I can't remember. Dad stuff..

My mother worked nights as a nurse and often times my father would pick me up from school, take me to Dick's Hamburgers for dinner than Winchell's Donuts for dessert.  More white bread carbs. A few years later he went on a cinnamon bun kick. A whole wheat cinnamon bun kick. The kitchen table in our small Seattle home was covered in cinnamon buns on what seemed like a nightly basis.   Hundreds of cinnamon buns.  He was perfecting a recipe I think, and I was the happy taster, tester and cheerleader for all his endeavors.

Intermingled within these occasions, were the times my Grandmother would make fresh Swedish Limpa Bread, or white tea ring rolls, drizzled in light, almond icing.. Then of course there were the times we'd run to Larsen's Bakery down the street where we'd indulge in fluffy cardamom buns and Christmas Julekake. So you see,  I never really had a chance to be anything other than a devoted lover of bread.

 I simply cannot live without bread in my life..  I've tried, many a time to follow the Adkins diet (torture), and other low carb eating regimens that I won't name here, all with miserable, defeating results. At some point I realized that it would be silly for me to fight the allure of a perfectly baked loaf any longer.  I'd just have to enjoy it in moderation and make sure that when I had bread it was only the best.

Sometimes, now, "the best" is a richly seeded rye bread loaf, toasted and smothered in mashed avocado and garlic mayonnaise. Other times it's white enriched bunny bread, crusts cut off and filled with smoked salmon, cream cheese and cucumbers.  All in moderation of course.

Yesterday, feeling a bit nostalgic I thought about those atrocious pretzels.  Buckets of rain blew sideways in a very sudden hurricane like storm in our area and I was cozily at home cleaning and working on projects in the kitchen. It was the perfect time to bake up some good memories.

Despite what you might think, pretzels are really simple to make, they just take some time.  Like all good bread baking endeavors you should only attempt them if you have the time to let them rise.  Boiling them in water laced with baking soda, prior to baking gives them their trademark brown, crisp exterior. I can safely say that if you're going to have a pretzel, a homemade one is simply the best.

Sea Salt and Poppy Seed Pretzels

Makes 13-14

500 g. High protein bread flour
1 tsp salt
7 g. fast acting yeast
1 to 1 1/2 C. warm water
30 ml. honey
1 T. vegetable oil
3 T. baking soda
1 egg beaten
sea salt
poppy seeds
caraway seeds or dukkah would be good for topping too

In the bowl of a mixer, combine the flour, salt, and yeast.  Whisk to break up lumps.  Fit mixer with a paddle attachment and add the honey and vegetable oil.  Combine, then gradually pour in the water until the dough comes clean from the sides of the bowl.  You may not need all of the water, add just until the dough is soft and springy.  Remove the dough from the bowl and knead for 10 minutes.

Lightly oil the bowl and return the dough to it. Spray a piece of plastic wrap with cooking spray and cover the dough.  Let rise in a warm place for 60 minutes or until it has doubled in size.

Punch back the dough, cover again with plastic wrap and let rise an additional 45 minutes.  Preheat your oven to 425 degrees F or 225 degrees C. Divide the dough into 13 evenly sized dough balls.  I do this best by weighing my dough on a kitchen scale then dividing by the number of pretzels I'd like to make.  Then weigh each dough ball as I proceed so each is of uniform size..

Roll each piece into a 15 inch long length.  Make a traditional pretzel shape by twisting the two pieces together and tucking them under the bottom curve. Set on a lightly oiled baking sheet.

Once all pieces are formed, cover with plastic wrap and set a large pot of water to boil.  Add the baking soda and dip the pretzels in the boiling water, for 30 seconds.  Flip and let boil an additional 30 seconds on the other side.  A large slotted spoon or kitchen spider works best for handling the pretzels at this stage.  Drain them over the pot, then place back onto the baking sheet.

Brush the beaten egg over the surface of each pretzel and sprinkle liberally with salt and poppy seeds.

Bake for 12-15 minutes until golden brown.  Allow to cool a bit then devour.

These are best eaten the day they are made, but will save if you wrap them in plastic and freeze them.  When ready to eat, reheat in a 400 degree oven for 5-10 minutes.

Recipe adapted from Signe Johansen, Scandilicious Baking

Strawberry Almond Apple Muffins and Giveaway Winner Announcement

And.... the Rosanna Cake Pedestal Winner is Jessica N!  Her comment: My two favorite cakes are a traditional red velvet (the kind with vinegar) with a thick cream cheese frosting or a carrot cake with cream cheese frosting!! Hmmm...maybe any cake with cream cheese frosting :).  

Congratulations Jessica and thank you everyone for entering and sharing the Pink Patisserie love! Look for more giveaways periodically throughout the summer!

Now on to the food: My favorite weekend breakfasts often involve nothing more than freshly made muffins or a simple baked good of some sort and deliciously pressed espresso. There's something about warm, jammy baked goods and the crisp, slightly acidic taste of good espresso when the flavors hit my mouth.  A Sunday paper or a great read in hand only makes the experience all the more wonderful. 

Home is all about these little luxuries.  Little luxuries viewed, enjoyed and appreciated even more through the quiet of the woods around our house, the lush greenery of Spring, the constant dirt and mess brought in on feet and paws, lazy days on the porch sipping tea, alfresco lunches and long weekend naps.. It's all a jumble a beautiful, messy jumble and I love it.

These lovely muffins have been in my thoughts all week.  In the midst of our busy mornings, I long many times for the chance to sit with my boys before they hare off to tackle their jam packed days and enjoy a breakfast such as this.  So, on Friday I couldn't stand it anymore and I made the muffins.  At 4 o'clock in the afternoon.  All to be prepared, I thought so when Saturday morning comes we're set.  Ready to relax and dive in.

This recipe from the lovely cookbook, What Katie Ate by Katie Quinn Davies is definitely a recipe to keep in your repertoire for lazy weekend mornings or even for busy crazy weekdays when you want a quick breakfast on the go.  You'll adore it, and come back to it again and again.  I promise.

Strawberry, Apple and Almond Breakfast Muffins

1 1/4 C. self raising flour

1/2 C. almond meal

1/2 C. sugar

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

Finely grated zest of 1 lemon

1/2 tsp. salt

2 tsp. vanilla extract

1 stick (or 1/2 cup) unsalted butter melted and cooled

2 large eggs, beaten

3/4 C. warm water

1 apple, peeled, cored and cubed ( I used a Granny Smith)

2 C. small strawberries, halved

1/2 C. slivered blanched almonds

1/4 C. light brown sugar

Preheat your oven to 400 degrees.

Line a standard 12 cup muffin tin with liners.

Place the flour, almond meal, sugar, baking powder, cinnamon, lemon zest and salt in a bowl and mix well.  In a separate bowl combine the vanilla, butter, eggs and 3/4 of warm water.  Gradually add the dry ingredients to the wet, stirring to incorporate.  Add the apple and fold. 

Spoon the mixture in to the muffin tins, filling 2/3 of the way full.  Place 2-3 halved strawberry pieces on top of each muffin, sprinkle with blanched almonds and brown sugar.  Bake for 25-30 minutes until a tester comes out clean.

Makes 12 muffins.

Recipe Adapted from What Katie Ate

On another note:  Happiest of Mother's Days to my lovely mom Beth.  You always made home a safe, welcoming shelter and a cozy place.  I love you..

Rhubarb Eton Mess

With Mother's day fast approaching I thought it would be nice to share with you a simple, delicious recipe that is really a cinch to prepare.  So much so that the non-baking men in your life could whip this up for all you wonderful mothers out there, in a matter of minutes.  Wink-wink.

My rhubarb patch is thriving this year and with some unseasonably warm weather lately it's going gangbusters.  If I could just keep out of it and let it grow to it's full potential.  Some things are harder to do than others. Patience, a virtue; not always mine.

I just love the color of poached rhubarb, the pale almost creamy pink looks so beautiful when layered with the simple flavors of whipped cream and crushed meringues. I'm more than a little addicted to it's tart tangy flavor and the combination of crunchy cookies and slightly sweetened cream is heaven.

If you've never had Eton Mess there is no time like the present to dive in! And really if you don't have any rhubarb to hand fresh berries, slightly mashed or any good quality jam will do in it's stead.

Please remember that the Rosanna Cake Pedestal Giveaway ends this Sunday on Mother's Day so if you've not had the chance yet to enter, scroll down to last weeks Mint Julep post for the rules and the skinny!  In the mean time make this for mom.  She deserves it.  Until then Happiest of Mother's Day's to all you lovely mother's out there!  You make the world go round.

Rhubarb Eton Mess

Ingredients:
1 lb. rhubarb stalks, trimmed, washed and sliced into 2" pieces on the diagonal
3 T. sugar
1/4 C. water
1 pint whipping cream
4 T. icing sugar
1 tsp. vanilla extract
12-13 medium sized store bought (or homemade if you prefer) meringue cookies
Pomegranate seeds and white chocolate shavings for garnish

In a large sauce pan heat the rhubarb, sugar and the water over medium low heat.  Cook 2-5 minutes until rhubarb is just fork tender.  You can also poach the rhubarb with the sugar and water in a 9x13 inch pan covered in foil in the oven at 325 for 10-15 minutes.   The rhubarb should still retain it's shape if possible.  Cool to room temperature.

Whip the cream and the 4 T. icing sugar and vanilla in a mixer until soft peaks form.  Crush the meringue cookies with the palm of your hand on a cutting board. Set aside.  In small serving dishes begin layering the ingredients beginning with the whipped cream, then the cookies, then rhubarb.  Repeat.  If you have small narrow dishes, use a pastry or zip top bag cut in the corner to get the whipping cream easily inside.  Garnish with pomegranate seeds and white chocolate.  Refrigerate until ready to serve.  Best when prepared the day it's to be served.

Cook time: 5-15 minutes.
Prep time: 45 minutes
Serves: 10

Mint Juleps and A Giveaway!

I've had some really great things to celebrate around here lately not the least of which, is reaching the 500 mark on Pink Patisserie's Facebook page!  I'm am so grateful to all you faithful readers and supporters I thought that it would be a lovely idea to offer up a much heartfelt thank you AND and opportunity to win a sweet, beautiful gift.  This is my first giveaway and I'm thrilled to be finally bringing it your way.

So without further ado, I'm offering you the chance to win this lovely 9" Rosanna Cake Pedestal!

I love the Rosanna products and have many, although I do not have this specific one, I have been coveting it for some time. However, if you entered my kitchen you would see that I absolutely, positively have no more storage space for cake stands and I would be most definitely putting my marriage at risk if I brought one more home.

In order to enter for this giveaway, in the comments section below tell me about your favorite cake recipe. Mine is a toss up between my Grandmother's Angel Food and a Hummingbird Cake.

If you'd like an extra opportunity to win: 

1. Reply on my Facebook page 

2. Follow me via email.

3. Share my blog with your Facebook friends.  

If you do any of those additional things, please leave a comment below telling me that you did and I will add your name as many times to the pool. BE SURE TO LEAVE AN EMAIL ADDRESS, so I can contact you.

The rules:  This giveaway ends, May 11th, at 12 pm. Pacific Time, and is open to residents of the Continental U.S. only. The winner will be chosen at random and will be notified via email on May 11th  at 6pm Pacific Time.  So please leave your correct email information in the comments section below your favorite recipe.  If you are chosen the winner and do not reply within 48 hours a new winner will be chosen.  This giveaway is not sponsored by Rosanna. 

So good luck and thank you!

Ok, now on to the drink.  Today is the Kentucky Derby and weather or not you follow horse racing you need to know about the Mint Julep.  In case you don't know, I have a "small" affinity for Bourbon and my first introduction to it was via a Mint Julep. Minty, refreshing it's everything you want and need in a summer drink.  I love all the ceremony that comes with making it.  So much so many years ago I bought silver julep tumblers.  You of course do not need to go to that extreme.  They taste lovely served in any glass. A perfect celebration drink!

Mint Julep

Makes 1

2 oz. Kentucky Bourbon

1 oz. mint infused Simple Syrup (recipe below)

crushed ice

mint sprigs

Confectioner's Sugar

Fill a small glass with crushed ice, pour the bourbon and simple syrup over and stir with a long handled spoon. Allow glass to sit and frost over. Add a straw and snip it short, add the mint sprig next to the straw so you can smell the mint while you sip.  Enjoy!

Mint Simple Syrup

1 cup water

1 cup sugar

1 medium bunch mint

Add the water and sugar to a medium saucepan.  Bring to a boil and let the sugar dissolve.  Remove from heat, add the mint and let steep until cool.  Remove the mint and store in the fridge until ready to use.