There are times when all I want to enjoy is a simple salad with canned tuna (maybe I’ll get fancy and add some capers…), but there are also times when I like to go all-out with cooking. More often than not, the latter scenario is attached to a social event or dinner party. My inner chef was dying for a challenge, and so I went on a Whole Foods excursion – I grabbed two bunches of carrots, some apples, lemons, and thyme (my favorite herb) to create a gorgeous dinner, with Tilapia with Carrot-Apple Purée as the main event.
I have discovered that I am obsessed with roasted root vegetables: sweet potatoes, carrots, beets…I can’t have enough of these beauties. Depending on the type, roasting can imbue a sweeter taste that almost gives them a “candy-like” flavor (they are much healthier for you than candy, of course). I roasted whole carrots for this dish, and then sautéed an apple with some herbs and shallots…I’m not really sure what came over me, but folks this was ridiculous. Please try it…you can even skip the fish, but this purée
Tilapia is probably one of my favorite fish – it cooks in a flash, and doesn’t have a strong “fishy” flavor. For this recipe, I made a quick dry rub and added some fresh thyme to create a beautiful blackened texture. You can use any spices for rub that you like, or even a store-bought one (though I promise that homemade will yield a much better result). My advice is to allow the rub to sit on the fish for about 15 minutes or so, to let the flavors settle.
After plating the fish, I gave each a squeeze of lemon for an added burst of freshness. It was a stunning entrée, and paired with the purée it was truly irresistible. To see how I made this dish, click HERE. I paired the fish with two sides: the first was a favorite, Lemon-Garlic Broccoli(recipe HERE). The second was a creation all my own, driven by my love for colorful salads that can pack a nutritional punch: Quinoa Salad with Orange & Cumin Vinaigrette. I tried to tie all the flavors together in this meal, and added cumin to the dressing to complement both the tilapia rub and the carrot-apple purée. You’ll go back for seconds on this one, I promise – click HERE to see the recipe.
An “all-out” kind of meal meant a special musical pairing. Anyone who has ever attempted to perform a Baroque edition in it’s natural notation understands that interpretation of this genre is a true art. It’s not about adding a trill here or appogiatura there – it’s about having an understanding of the foundation, which should inform any added colors and expression. This led me to two true afficionados on this approach: Andrew Manze and Richard Egarr, performing their rendition of Corelli’s Sonata for Violin in E Minor, Op. 5 no. 8. In considering how to describe this piece, Manze himself says:

“Arcangelo Corelli published Opus 5 on 1st January, 1700, his one and only set of violin sonatas, and arguably the finest and most influential ever assembled…all other baroque sonatas can be defined as being pre- or post-Corelli…”

What’s brilliant about their performance is both the synergy and natural flow they maintain throughout – Correlli only includes a basic bass and treble line in the score, with no adornments or harmonies included. As is the case with most Baroque works, this music requires a very intuitive performer who can give musical voice to an otherwise austere composition. The knowledge can only get you so far, as inherent understanding of musical expression is a vital piece as well. This performance shows that when you go “all-out” on interpreting the written meaning and foundation of a piece, the result will be utterly breathtaking – enjoy!

Source Cited:

“Corelli Violin Sonatas Op. 5 Review,” by Andrew McGregor. BBC-Music.com

February 14, 2013Chicken, Entertaining, Special Occasion

A Casual Affair

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I love cooking for friends, and FINALLY had the chance to make a meal for one of my favorite power couples: Adam and Jason 🙂 They have a gorgeous apartment, and it was such a pleasure to cook there. When I had first arrived at their place, I had a whole recipe game plan…which I ended up ditching entirely (it had been a looong day). So I improvised with the few items I had brought and made a lick-your-plate good dish: Nutty Chicken Tenders with Orange-Ginger Sauce. It was an evening of wine, jazz, and lots of laughs – needless to say, it was a great evening!
The coating for the chicken was a canny touch. Adam is gluten-free, and since most chicken crusts involve some variety of gluten (all-purpose flour, panko, bread crumbs, etc.) I had to get creative. He had a whole bag of pepitas, and some unsweetened coconut flakes. The coconut was a definite, but how to use those pepitas? I decided to try creating a nut “flour” by quickly processing them, and for just enough time to avoid making a nut butter. The result was perfect, and made for a beautiful presentation.
The sauce, though basic, was what made the dish – the main players are ginger, garlic, and orange juice. I personally love citrus-based sauces, so I thought it would add a bright contrast to the nuttier chicken (and quinoa that we served it with). Enter the “lick-your-plate” clean moment – this sauce was ridiculous. So simple, but it really tied all of the flavors together – click HERE for this (surprisingly) elegant dish!
I had a really great time at this dinner – there were only 5 of us, and it was totally relaxed; I wanted to capture that social “flavor” in a musical pairing. I found myself with Schubert: he had a wonderful support system, both professionally and socially. In fact, Schubert’s friends and colleagues were such admirers that the tradition of a “Schubertiade” was born. These were gatherings dedicated to the celebration of Schubert and his music, and the composer (in the beginning days) was often himself present. They were hosted in private homes, and were informal affairs compared to the concert hall. Aside from music, there were other fun games and activities to complement the evening. What’s more is they gave musicians a chance to perform with and for friends. The below sketch by Moritz von Schwind (a friend of Schubert’s) shows a Schubertiade with Schubert himself at the piano:
I chose his Sonata in A minor for Arpeggione and Piano, D. 821. I had never heard of an arpeggione, and had to do a quick search: it was basically a guitar (had frets) played like a cello. Since the arpeggione is no longer extant, this sonata is often performed on the cello or viola. I am a sucker for all things cello, so of course I went with a cello recording for the listening sample…that and it’s YoYo Ma with Emmanuel Ax!

Sources Cited:
“Schubertiade,” Wikipedia.com
“Arpeggione Sonata,” Wikipedia.com

February 9, 2013Chocolate, Cupcakes, Entertaining, Quick/Easy, Roasted, Shellfish, Special Occasion, Vegetarian

Victory Never Tasted So Sweet

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Superbowl – a word that, for sports fans, is synonymous with “event of the year”. It’s the one time that you can actually get away with having nothing more than nachos and beer for dinner…with a side of buffalo wings and mozzarella sticks and guacamole and…well, you get the picture. I always take advantage of these occasions to make something fun and delicious – so for Super Bowl, I made adorable Touchdown Cupcakes!
I have always wondered what the “grass” piping tip would produce – I personally am reminded of silly string…but maybe that’s just me. It’s actual “spout” resembles a shower head. I would recommend using a standard buttercream recipe, but you might be able to try it with cream cheese. The piping tip has very small holes, so a stiffer frosting will be difficult – adding some milk or cream can help loosen the consistency. You start to get the hang of the piping pattern after a while, though it is time-consuming.
At first I thought the piped frosting would look silly, but it actually made a very convincing “grass.” As for the cupcakes, I used my go-to chocolate cake recipe – it’s a quick recipe, and makes a cake that is all things you love about chocolate 🙂 What’s even better about these cupcakes is that they freeze beautifully – I always have a few in my freezer for unexpected guests (or chocolate cravings…). You can easily sub out the buttermilk for plain milk, and use plain boiled water if you prefer to not have coffee (my good friend Tim, for example, is allergic – I use this alternative whenever making this cake for him!)
For the footballs, I had some leftover dough in my freezer for rollout chocolate cookies (remember these beauties!?) These were arguably the most difficult part – I don’t have a football-shaped cutter…so I buckled down and used a paring knife to carefully carve out 2 dozen small football shapes. They baked in less than 8 minutes, and made perfect little toppers! Overall, these cupcakes are quite simple – the assembly and decorating are (obviously) the best part 🙂 Here are the basic components you will need:
– Chocolate Cupcakes
– Basic Buttercream Frosting (like this one) + green dye (enough to get your preferred hue) and a touch of lemon (to help cloak the dye’s flavor)
– Cookie Toppers (omit the peppermint filling)
– Frosting Tools: Grass piping tip, Round piping tip, disposable pastry bags OR ziploc bags (with corner snipped), paring knife
The promise of victory and ecstatic crowds are cogent factors to what defines the Superbowl. Thousands upon thousands cram into a stadium in hopes of experiencing the ultimate sport fan’s dream, and each and every player on that field is dedicated to triumph. The energy is both electric (no pun intended…considering the power went out at this year’s Superbowl!) and contagious. This helped lead to my musical pairing : Bizet’s “Toreador Song,” from the opera Carmen. Much as this event is the highlight of the football season, this aria is perhaps one of the most famous in all of the opera repertoire. It describes the “gory glory” of the bullfight, citing the rush of excitement and ultimate triumph. To give you an idea, here is a translated excerpt from the aria:

The crowd goes mad, edgy from waiting,
Breaking into noisy arguments all around!
People shout, people yell and holler
With a din that tears the place apart!
They’re celebrating men of valor!
Celebrating the brave of heart!
Let’s go! On guard! Let’s go! Ah!

Why this aria for cupcakes? A toreador (also known as a “torero” or “matador”) is a theatrical profession, and the act of bullfighting is considered to be more of a performance art than a sport. The fighter wears elaborate garb decorated with gold or silver embellishments, and enters the bullring in hopes of achieving a higher status in society; much as I hoped these cupcakes (a mixture of recipes that are essentially “back-of-the-box” basics) could be more appreciated once decorated. I should probably add that I arrived (late) at a Superbowl party, just following the power outage – I was surrounded by Ravens fans (with one die-hard 49ers fan), and we were all on the edge of our seats up to the final minute. As the Ravens’ win became imminent, we all felt that “victory had never tasted so sweet.”

My roommate Synthia Pullum (a ridiculously talented soprano…and Anime enthusiast!) recommended the following recording with baritone Dmitri Hvorostovsky – enjoy!

Sources Cited:
“Toreador Song,”Wikipedia.com
“Torero,” Wikipedia.com

January 24, 2013Entertaining, Frozen, Special Occasion, Vegetarian

A Chilly Finale

gregariousgourmet 4 Comments

It is COLD outside. Granted, I do come from the South (where cold weather is somewhat of a foreign concept), though I take pride in my acclimation to Northeastern winters. Yet it is currently 10° F outside…and I am not built for this kind of chill. Because I often need a touch of humor in moments like these, I thought now would be the perfect time to feature my Baked Alaska. I made two different varieties of this classic (during a much warmer December) and both were equally awesome.
I was surprised when I found out that Baked Alaska’s origin is French – they named it omelette norvégienne, or “Norwegian omelette” (a reference to Norway’s frigid climate). The name “Baked Alaska” was first coined in 1876 by chef Charles Ranhofer at Delmonico’s Restaurant in New York, NY. The name was meant to honor America’s recent acquisition of the territory from Russia just under a decade before (similar to the French model, the name is meant to reflect Alaska’s chilly clime). It feels a bit like Alaska in Boston…
I mentioned that I had made two varieties of this cake – the first used Strawberry Sorbet and Vanilla Bean Ice Cream (pictured below), while the second had Peach Gelato and Butter Pecan Ice Cream (pictured above). You can use whatever flavors you want, which is why I love this cake – the possibilities are endless! Rocky Road and Chocolate Chip, Pumpkin and Caramel…have mercy. The trick is patience, and taking the time to refreeze the cake after each assembly. The other trick is, of course, to be cautious when setting this thing on fire. It’s an optional step, but the effect is stunning – click HERE to see the secret to this showstopping dessert!
This cake, though frozen, is quite beautiful – it has a surprisingly light taste (depending on the ice cream you choose) the overall result is almost refreshing – chilly yet elegant, a beautiful illustration of winter itself. What better pairing than Antonio Vivaldi’s Violin Concerto in F minor, RV 297 “Winter”! A set of four violin concertos, Le quattro stagioni (The Four Seasons) are perhaps Vivaldi’s most famous works. They are based on a series of sonnets, each ascribing the qualities of a respective season. Below is an excerpt from the sonnet for Winter.

Trembling with cold amidst the freezing snow, while a frightful wind harshly blows, running and stamping one’s feet every minute, and feeling one’s teeth chatter from the extreme cold.

The performance of “Winter” is programmed as the final piece, giving the program an exciting and stunning finish. This dessert is certain to do the same at any meal – the below recording is with the master himself, Itzhak Perlman – enjoy 🙂

Source Cited:
“Baked Alaska,” Wikipedia.com
“Vivaldi’s Four Seasons: Winter – Sonnet Text,” About.com

December 31, 2012Cookies/Bars, Entertaining, Holiday, Nuts, Special Occasion, Vegetarian

Enjoying Holiday Comforts

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‘Tis the season to be baking…and I can safely say that flour and butter accounted for at least 50% of my holiday expenses. I love the traditions of holiday cookies – they’re simple, elegant, and nostalgic all at once. As a kid, December was time of homemade cookies and treats, courtesy of Mom…today, I am admittedly a bit crazier than my Mom when it comes to baking. So for this season, I thought would put my obsession towards a good cause. I baked over 300 cookies for a Bake-A-Thon Benefit, and donated all proceeds towards Boston’s Dana-Farber Cancer Institute – I managed to raise $350 for the cause 🙂 I wanted to give all of you a “taste” of this season’s treats…
Here is the first – classic Thumbprint Cookies. I LOVE this cookie…in fact, I can safely say it’s one of my favorites. The cookie itself is not too sweet, and the filling can be basically whatever flavor you choose: strawberry, peach, raspberry, or even boysenberry! They are a cinch to make, and come together in no time – you can choose to either fill them before or after baking (though I prefer the cookies baked with jam, personally). Click HERE to see the recipe for this holiday classic!
These next cookies were quite the surprise – I was dying to give this recipe a try. Yet when I realized they weren’t quite as “holiday-like” as the others, I gave them a minty twice and made Peppermint Brownie Sandwiches. I had some chocolate ganache leftover from a previous cookies recipe, and couldn’t bare to throw it away. So I made these little sandwiches, and sprinkled crushed peppermint candies on top.
The result was a perfect little sandwich of chocolatey goodness with a minty finish. The cookies themselves are quite sturdy, making them perfect for sandwiches. You can basically use whatever fillings you like: Nutella, peanut butter, ice cream…basically let your creativity (or appetite) take flight! Click HERE to see the recipe for these chocolatey little sandwiches!
This third cookie is lovely – they are not too sweet, and totally adaptable based on your own tastes. The original recipe for these Icebox Cookies calls for cranberries and pistachios, but you can pretty much use whatever add-ins your heart desires: pecans, chocolate chips, even rum-soaked raisins! Just be sure to have extra dough prepared, because these little bites go fast – click HERE to see the recipe for these delectable holiday treats!
Every household has its own “soundtrack” for the holiday season – at my own home, you can expect carols and lots of brass music (courtesy of a stepfather, pictured above, who has a true love for all things brass). One of his favorites? German Brass – arguably one of the strongest brass groups out there. Because it was and still is one of his favorites, listening to this ensemble is just as nostalgic for me as holiday cookies. To similarly give you a “taste” of my visit home this holiday season, here is the German Brass performing Antonio Vivaldi’s Violin Concerto in D major, RV 230 (featuring the unstoppable Matthias Höfs). It’s worth saying that it’s in a different key than the original…silly brass players 😉 Whatever your holiday traditions may be, I hope all of you had a beautiful holiday – enjoy the music!

December 22, 2012Eggs, Entertaining, Fruit, Special Occasion, Vegetarian

A Charming and Brilliant Dessert

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Exploring what dishes to cook for a meal is always a creative adventure – things can change in the moment, and flavors can complement or even contradict. Yet dessert must be the perfect closing statement – an epilogue of taste and substance that won’t overwhelm…in other words, it can be a challenge. I was invited to make dessert for a dinner party that would have an Indian curry as the main dish, promising spicy and robust flavors. It was mentioned that the hostess has an affection for Mediterranean, so I went with an Olive-Oil Orange Cake with Candied Orange Slices.
For those of you cringing at the thought of baking with olive oil, consider this: olive oil has been used in baking for centuries, serving as the main culinary oil for nations bordering the Mediterranean Sea. It does have a very pronounced taste, which is often why we stick with canola or vegetable oils. Its flavor is also compromised when exposed to higher heat (like deep frying – bad idea). Yet when it comes to baked goods, not only does olive oil impart a lighter texture than other oils, but its possession of Vitamin E helps to maintain a cake’s moist texture and freshness – it’s a win-win situation! This website has substitution suggestions in case you’re dying to try it in one of your favorite cakes…
BUT before you go on an olive oil baking frenzy, take note: olive oil is best used in batters that can complement its fruity taste – citrus is a perfect example. Almond can also work, being a lighter and sweeter nut. While it may seem like it is, this cake is not too sweet. Its heavenly texture and subtle taste will have even the staunchest of dessert-a-phobes cleaning their plates. Click HERE to see the recipe for this showstopper!
As I mentioned, this is not an overwhelming cake – it’s quite charming, and can win over just about anyone. This “lightness” of character was reminiscent of opera buffa (comic opera). One of the most famous and beloved examples is Rossini’s The Barber of Seville – a two act opera buffa that has stood the test of time, and is arguably one of the most popular opera works of all time. Our protagonist is Figaro – a renaissance man who is both charming and ingenious. His “bright” personality is the perfect companion to this lovely dessert – the recording below is the Overture with the Simon Bolivar Youth Orchestra, conducted by Gustavo Dudamel – enjoy!

Sources Cited:
“Baking With Olive Oil Instead of Butter,” The Passionate Olive
“The Barber of Seville,” Wikipedia.com

December 2, 2012Holiday, Seasonal, Special Occasion

A Colorful and Beautiful Occasion

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When people are falling asleep on your sofa from the dreaded food coma, you know that you’ve hosted a successful Thanksgiving meal. Last year I had 16 people crammed into my apartment…this year there were only 9 of us, and it is was the PERFECT size. The dinner was potluck-style, which resulted in a stunning spread: Parmesan Pumpkin Biscuits, White Bean Gratin, Maple-Roasted Brussels Sprouts, Beef Bourguignon, Salad with Roasted Squash, Truffle Mashed Potatoes, Onion Pancetta Stuffing…swoon. I relinquished the need to make the 20+ dishes I hoped to, and instead invested all of my energy into the main event: the Salted Roast Turkey with Herb and Shallot Gravy.
This was a big bird…which made for some comical “behind-the-scenes” drama (picture a 5-foot person woman to lift this thing…you get the picture). The recipe was quite different from last year’s turkey – rather than soaking the bird in a brine, I used a “dry brine”. In other words, the bird was seasoned with a salt mixture and left overnight – I read multiple criticism on wet brining for its lack of flavor and odd texture (considering the meat has, essentially, been waterlogged). A dry brine is intended to produce a similarly succulent bird while also imparting a more flavorful seasoning in the meat (herbs and zest, in this case).
The turkey was, needless to say, divine – it was full of flavor, quite tender, and (if I do say so myself) really beautiful. You can find the recipe for this gorgeous bird HERE. So now the question on whether or not I stick with this technique or return to the full brine…I’d have to say this newer method has won me for the following reasons:

Ease of preparation: rather than having to manage a bag filled with COLD, salty water, I was able to season the bird and let it rest on a baking sheet in the fridge (no kitchen sink catastrophe this year, ha!)
Flavor: while most people opt for smothering their turkey with gravy and/or cranberry sauce, the meat was actually quite good on its own. The multitude of leftover salads, sandwiches, etc. that I’ve been enjoying since Thanksgiving can speak to that.
Make-ahead items: the stock, herbed salt, and mise-en-place were things I could do WAY before the actual day. This, my friends, is a key strategy to being a successful (and sane) host.

Okay…so I didn’t JUST make the turkey (it’s no secret that I am a little crazy when it comes to hosting…) but I also didn’t make anywhere near as much as I did last year. A stress-free host = the perfect party. One of my 2012 solutions? Appetizers. These don’t have to be fancy – your guests (most likely) won’t have eaten anything all day, so anything edible will do, haha! In all seriousness, give your guests food that will appease their ferocious hunger, while still leaving enough room for the big event. My personal favorite were the Orange Chipotle-Spiced Pecans, which you can find the recipe for HERE! I also had cheeses, sausages, sweet potato bites…to name a few.
If there is one thing I insist on making (other than the turkey), it’s pie. This is where I can really let my creative juices flow, trying new flavor combination and what not. I went for a classic here: Bourbon Pumpkin Pie. I used an actual sugar pumpkin (instead of canned) – the result was a pie with more depth of flavor, and less of that off-putting texture that canned varieties can impart. The crust is one of my favorite recipe – it’s not elegant, but it is SO good. If there is one thing you can rely on in my kitchen, it is always taste over appearance. Click HERE to learn more about this irresistible pie!
Moral of the story? It was a great night – there was more food than 9 people could ever hope to eat, great conversations, and wonderful company (clean-up was another story, but this is a cooking blog…not a Clorox ad). Would I do it again? Absolutely. Would I do it again as soon as next weekend? Absolutely not, haha! What’s truly great about Thanksgiving is its distinction from all other meals – it’s the one time of year that a bountiful feast is merited, and we can celebrate everything that we have to be thankful for.
As I continue to grow and make Boston my home, I realize just how lucky I am to have such wonderful friends and family – their continued love and support make every moment worthwhile. It was this very realization that inspired my musical pairing: Variations on an Original Theme ‘”Enigma”, Op.36, by Edward Elgar – he dedicated the work to his “friends pictured within”. What’s perfect about this pairing is the implication of an actual “variety” – this meal was a colorful assortment of personalities and tastes. From a simple melody emerged this beautiful, fully developed composition consisting of 14 variations. The most renowned is arguably “Nimrod,” which is of course a tearjerker to the “nth” degree. I chose this work not only for its familial genesis (both his wife and friends served as an impetus for its creation) but for its overall multiformity. No Thanksgiving meal should ever feel “dull” or “uninspired”, for it is a meal that brings people together – it embraces diversity. I’ve included two recordings below: the first is with Leonard Bernstein at the podium conducting the first 7 variations, and the second with Daniel Barenboim conducting “Nimrod” (grab those tissues folks…) I hope that all of you had a beautiful Thanksgiving, and were surrounded by loving friends and/or family – enjoy this beautiful work 🙂

Sources Cited:
“Enigma Variations,” Wikipedia.com

November 19, 2012Chocolate, Cupcakes, Special Occasion, Vegetarian

The Sweetness of True Love

gregariousgourmet Leave a comment

So folks, I did it again – word got out that I know how to bake, and I’ve become the “cupcake guru” with friends and loved ones. To be perfectly honest, I really enjoy it – there’s something almost therapeutic (for me) in baking, decorating, and delivering a batch of treats…in fact, it has few parallels. It’s a finished product, and one that you can receive direct feedback on. So in this instance, two very close friends of mine recently said “I do” – Robert Myers and Brandon Martinez. It was perhaps one of the most beautiful services I’ve ever seen (I cry in the movie Bambi, so of course I was a basket case). Like the last wedding I baked for, I had three varieties of cupcakes – the comedy and stress of making 150 cupcakes and getting them to the wedding (pictured above), once again, totally worth it.
This first variety was perhaps the most difficult. Robert and Brandon had a Fall-themed Wedding – hues of orange and cocoa created a warm, hunting lodge-esque ambiance (and the outfits of the bridal party and happy couple were stunning). So this first cupcake was a complement to that Autumnal feel: Pumpkin Spice Cupcakes with Caramel and Cream Cheese Frosting. It’s important to note that Brandon also requested caramel, and this was the perfect fix 😉
The hardest part of these cupcakes was the garnish : candied orange peel. I got a serious burn from these puppies (but that’s what I get for attempting an “Iron Chef” adroitness with boiled sugar…never again). They are a beautiful topping, but be warned – boiled sugar is a dangerous ingredient. Caramels, nut brittles – the secret lies in the risk. What’s funny about the caramel for these cupcakes is that it never reached the thickness I had planned for…and the result was a thin sauce that soaked into the cakes. While that may sound odd, trust me when I say that there were no complaints. Click HERE to see the recipe for these elegant cupcakes!
The second cupcake was a Robert request – he is huge fan of all things tiramisu and chocolate, so I immediately came up with the idea to create Chocolate Cupcakes with Kahlua Ganache and Mascarpone Frosting. They were just as delicious as they sound. I used my go-to chocolate cake recipe, which always promises an extremely tender cake with a deep flavor. The best part about this recipe? It can all be made in one bowl, saving time and energy (a big plus when you have to make 50…)
Kahlua + chocolate = gold medal. The edge of espresso really deepens the “chocolatey” nature of the ganache, and kahlua is sort of awesome all on it’s own; a win-win situation. And for those of you who are curious, the alcohol is NOT cooked out of the ganache (though a single tablespoon will have little if any effect, I can guarantee it). Topped with a mascarpone frosting, these were absolutely decadent. I topped each one with a chocolate music note, to honor the happy couple’s musical lifestyles 🙂 Click HERE to see the secret to making these indulgent cupcakes!
The third cupcake was the most playful of the three: Snickerdoodle Cupcakes with Fluff Frosting. I loved making these, mostly because I love saying “Snickerdoodle” (you can’t help but smile every time you hear it). These were surprisingly reminiscent of the beloved cookie. They had just the right amount of spice, were beautifully sweet and yet perfectly light. You’ll find yourself looking back on those childhood days, sitting close the oven while awaiting these sugary sweets…
When thinking about what to frost these with, I looked to a baker’s best friend: Marshmallow Fluff. I know what you’re thinking, but when it comes to cupcakes it is truly a godsend – it’s fun, sweet, and will make a frosting with the ideal piping consistency. Of course, topping these with an actual Snickerdoodle cookie was just too good to resist. Click HERE to see the recipe for these fun little cakes!
For the wedding procession, Robert and Brandon chose one of my favorite opera excerpts: the “Final Trio” of Der Rosenkavelier (Knight of the Rose). To say this is a beautiful moment hardly does it justice – it’s breathtaking and a real tear-jerker (you guessed it, this was another “Bambi” moment for me). Given it’s a trio, I started to look at how the characters of this scene could relate to the three cupcake varieties. The trio has the following three characters:

Princess Marie Therese von Werdenberg (The Marschallin) – an older woman who laments her early marriage to a Field Marshal.
Octavian – the Maschallin’s young lover, who she elects to be the Knight of the Rose for her cousin Baron Ochs’ marriage announcement.
Sophie – Sophie von Faninal, the fiancée of Baron Ochs who falls in love with Octavian.

The trio is the moment where the three come together, knowing that Octavian must choose whether he continues to be The Marschallin’s lover or leaves to be with Sophie. It’s a beautiful scene that speaks to the undeniable power of love, and was the perfect start to a gorgeous ceremony. In terms of these cupcakes, each one can be paired to this trio of dynamic characters. The Pumpkin Cupcakes suit The Marschallin quite beautifully – not only are they elegant, but they are far more complex than meets the eye. Octavian has to be the Chocolate Cupcakes with Kahlua Ganache – he is “filled” with an irresistible passion for life, and a capacity for love that is unstoppable. That leaves the Snickerdoodle Cupcakes for Sophie – a young woman whose heart and character are the definition of youth. The clip below is my personal favorite, with Anne Sophie von Otter (Octavian), Barbara Bonney (Sophie), and Felicity Lott (the Marschallin).

(credit Adam Workman)

To Robert and Brandon – I wish you all the happiness in the world, for I don’t know a couple who deserves it more than you. There is no doubt that the two of you are meant to be together, and I feel truly blessed for having had the opportunity to experience such a beautiful union – all my best.

Sources Cited:
“Der Rosenkavalier,” Wikipedia.com

September 23, 2012Chocolate, Cupcakes, Special Occasion, Vegetarian

True Love Waits

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We all grew up with the notion that our lives will lead to the iconic “happily ever after” – Disney can take ALL of the credit when it comes to my own history. Yet having seen that life doesn’t always brings you castles in the sky or a plethora of critters willing to clean your apartment, reality eventually kicks in and brings us to what our childhood equivalents had deemed the “real world”. Yet watching Elizabeth DeVore’s and Christopher Patrick Maguire’s wedding was about the closest thing I’ve ever seen to a fairtytale. They just married this past August in Promise City, Iowa (a fitting name) after two wonderful years together. For their Boston celebration, they asked if I could cater the dessert course with cupcakes. While I still can’t believe that I actually baked that many cupcakes, I was even more surprised at how well they went over – yet for Elizabeth and Chris, it was totally worth it.
So there were two factors that had me somewhat anxious about this task : a) I had never baked more than 40 cupcakes at once and b) where in the world was I going to find space for 120 cupcakes?! I quickly established a game plan: bake 40 cupcakes a night, make creative use of freezer space for the multitude of containers filled with the cakes, prepare garnishes whenever possible, cream the frostings the night before, decorate the morning-of…I don’t know how much sleep I actually got that week, but it all turned out beautifully (and thankfully there is no evidence of the frosting process…I was all but covered in butter and sugar by the end of it!)
Let’s start on the Chocolate Stout Cupcakes with Guinness Buttercream: Elizabeth and I have been friends for nearly two years now, and I’ve come to learn that she’s always down for a good beer. This was actually the first cupcake I thought of when she had asked me to bake. The original makes a ridiculous amount of batter: I managed to get 40 cupcakes PLUS one 9-inch cake out of the batch…so for the sake and sanity of my readers, I’ve halved the recipe (but feel free to go for the full batch if you’re willing!)
You don’t have to worry about taking a bite and instantly think “college frat party” – these aren’t like that at all. The chocolate’s flavor is beautifully enhanced by the stout, while the carbonation adds an effervescent quality to the batter. Yet don’t be fooled: like Guinness, these are hearty cupcakes, rich and dense – sure to satisfy anyone who loves chocolate. If you prefer to cloak the taste of stout, omit the Guinness from the frosting and replace it with milk or cream: click HERE to see the recipe for these rich, dark treats!
Red Velvet Cupcakes with Cream Cheese Frosting are a classic at any wedding – the scarlet cakes are dessert’s most popular exemplification of “true love.” What’s tricky about red velvet batter, though, is achieving that dark hue…you would be surprised at the amount of red food coloring it takes. I kept adding more thinking, ‘this just can’t be right…I must be going overboard!’ Yet the result was exactly what I had hoped for.
Funny story about these: I made chocolate hearts for garnish by melting chocolate and piping it onto parchment sheets. When transporting them to the actual event, silly me forgot to put them into a refrigerator upon arrival…so I suddenly had a mangled mess of what used to look like perfect little hearts. Though I managed to salvage most, I was at least 10 garnishes short. I ran (in heels, of course) to the nearby corner store, bought 4 bars of Hershey’s special dark, ran back and quickly made additional garnishes. How this worked I will never know, but the fact that the bride didn’t find out until later that evening proves it was a complete success 🙂 Click HERE to see the recipe for these loving sweets!
So I saved the best for last, and I say “best” because of the number of recipe requests and compliments for these Lemon Buttermilk Cupcakes with Cream Cheese Frosting. I actually thought these would be the “leftover” flavor, but there were hardly any to be seen by the end of the reception. The cake is perfect – just the right amount of lemon with a beautifully tender crumb, with a cream cheese frosting to round it all out.
Their true beauty was thanks to the garnish: a pineapple flower. When I saw this adorable idea (a Martha Stewart creation, no less), I knew it would be perfect for the occasion. I didn’t realize that it would also be quite messy and time-consuming (though not as much as the frosting undertaking, ahem)…but the result was absolutely perfect! Aside from their visual appeal, they were also quite delicious (I’ve always against non-edible garnishes…) So all-in-all, these took the trophy for “best cupcake of the day” – click HERE to see how to make these show-stopping beauties!
The musical pairing for this was a no-brainer – as you read from the beginning of this post, Elizabeth and Chris have a love that is truly remarkable. They have both been through some really tough times, and yet their devotion has never waned. The wedding was, in a word, “magical” – both the bride and the groom were glowing, from the start of the ceremony to the end of the party. I don’t think I saw a single moment where they weren’t simply beaming. For the service itself, they asked Christopher O’Riley (host of From the Top, and a close friend) to perform. During the Sand Ceremony, he played his arrangement of Radiohead’s True Love Waits…this song is too perfect, and I couldn’t think of anything that would be better suited for this post. While I still can’t say that I believe in fairytales, Elizabeth and Chris have certainly proved that dreams can come true – enjoy!