My Madison Bistro
Jul 04 2009
I thought today would be a great day to pull a recipe from the archive: Red Velvet Cupcakes. For years I’ve made these for the 4th of July and decorated the tops with blue sprinkles.
The shockingly red cake scares some adults away, but children always seem to go back for a second cupcake. But even I, who normally shuns anything artificial, cannot resist these moist little cakes. I mean, they have cream cheese icing! Who can say no to that?
Jul 03 2009
I have a problem.
I like love to bake. I bake even when I don’t plan on eating what I bake. If I can’t sleep at night, I whip up a batch of cookies, or a bunch of scones – something quick, something easy.
That’s pretty much how I came about making these scones. The many hours of daylight has messed with my system. Also, I’ve discovered that I have bundles of energy when I don’t eat grains or sugar. The result? I don’t need much sleep anymore.
This week I found myself up until the wee hours of the morning, each and every night. And yes, I baked something I wouldn’t be eating, simply to have some fun in the kitchen. I have all of these ingredients, just sitting around, getting closer and closer to their expiration date. If I didn’t do something with them, they would simply go bad. (Incidentally, I have made – and eaten – these scones before, and I can attest that they are delicious. They have an interesting texture, courtesy of the cornmeal, and are wonderfully rich.)
So why not make some?
Jun 29 2009
I adore these little cakes. The original recipe built on lemon curd by turning it into individual-sized cakes, perfect for a dinner party. But this time, I wanted a dessert that hinted of the magic of summer. I wanted the same freshness that citrus always seems to impart, but I also wanted an explosion of flavor and color.
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Blackberries and lime pair beautifully together. The blackberries are just sweet enough to give this dessert the sweetness you crave, yet they are tart enough to work well in a curd. This dessert is elegant enough for company, yet easy to prepare.
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Jun 21 2009
This compote is one of my favorite spring/summer treats. Whether you want a cheerful start to your day by spooning it over greek yogurt, or a sinless finish by serving it with a scoop of ice cream, you can’t go wrong with this recipe.
It’s a delicious balance of sweet and tart, everything you’d expect from this classic combination, with an endnote of a little something special.
