Posts Tagged ‘ martha stewart ’
Ingredients
Serves 4
- 1 lime wedge
- Coarse salt, for rims
- 1/2 cup tequila
- 1/4 cup Cointreau
- 1/4 cup blue curacao
- 2/3 cup freshly squeezed lime juice
- 1/4 cup superfine sugar
- 1 1/2 cups crushed ice
Directions
- Rub the rim of each of four glasses with the lime wedge. Spread salt on a small plate, and dip glasses to coat the rims. In the jar of a blender, combine tequila, Cointreau, curacao, lime juice, sugar, and ice, and mix until smooth. Serve immediately in the prepared glasses.
Courtesy: http://www.marthastewart.com
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Ingredients
Makes 1
- 4 large mint leaves
- 1/2 lime
- 1 tablespoon superfine sugar
- 4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish
- 2 ounces white rum
- 1/2 cup ice cubes
Directions
- In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with a watermelon wedge. Serve immediately.
Courtesy: http://www.marthastewart.com
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Ingredients
Makes 1
- 1/2 lime, juiced, rind reserved plus slice, for garnish
- 2 teaspoons superfine sugar
- 1/4 cup cachaca
- 1/4 cup passion-fruit juice
Directions
- Place lime rind in a heavy 12-ounce rocks glass; sprinkle with sugar. Add lime juice, cachaca, and passion-fruit juice; let stand 5 minutes. Fill glass with ice and stir until well combined. Garnish with lime wheel; serve immediately.
Courtesy: http://www.marthastewart.com
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Ingredients
Serves 6
- 1 cup grenadine
- 1 liter clear citrus soda, or seltzer
- 18 maraschino cherries
Directions
- Place 2 cups water in a medium saucepan, and bring to a boil over medium-high heat. Add grenadine; stir to combine. Pour mixture into two ice-cube trays. Freeze until solid, 2 hours or overnight.
- Fill six glasses with grenadine ice cubes. Top with soda. Garnish with cherries, and serve.
Courtest: http://www.marthastewart.com
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Ingredients
Makes 2 dozen
- 3 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup milk
- 8 large egg whites
- Strawberry Meringue Buttercream
- 24 small fresh strawberries, washed (hulls intact), for garnish
Directions
- Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
- Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three…
Ingredients
Makes 14
- 14 flat-bottom wafer ice-cream cones
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons milk
- 5 ounces unsweetened chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 1/2 cups plus 2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup heavy cream
Directions
- Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
- Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
- Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.
- Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
- Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.
Courtesy: http://www.marthastewart.com
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