Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Ingredients

• 1 2x1-inch piece fresh ginger, peeled, sliced
• 1 1x1-inch piece fresh galangal,* peeled, sliced
• 10 Thai basil leaves*
• 6 fresh cilantro sprigs
• 2 kaffir lime leaves* or 2 teaspoons grated lime peel
• 1 tablespoon sliced lemongrass*
• 2 cups water
  2 cups whole milk
• 1/2 cup sugar
• 1/2 cup small pearl tapioca* (not quick-cooking) 1 13.5- to 14-ounce can unsweetened coconut milk*
• 1 large mango, peeled, cut into cubes
• 1 tablespoon fresh lime juice
• Pinch of cayenne pepper

Directions

• Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
• Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
• Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.

*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.

Read More http://www.epicurious.com/recipes/food/views/Thai-Coconut-Tapioca-Pudding-with-Cayenne-Spiced-Mango-233724#ixzz1xhX3hfWo






Read More http://www.epicurious.com/recipes/food/views/Thai-Coconut-Tapioca-Pudding-with-Cayenne-Spiced-Mango-233724#ixzz1xhWD9zed

Carrot Cake with Maple-Cream Cheese Frosting

Makes 24 cupcakes (or one two-layer cake, instructions at end)

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350°F.
Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.

To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps.

Blueberry Season!

Blueberries are finally here from Florida! There is nothing like the sweet, fresh flavor of freshly picked blueberries. The blueberry is the true sign of summer.

I have challenged myself this season to come up with some new ways of using blueberries besides the usual sweet renditions. I came up with a blueberry balsamic vinaigrette and threw in some of the blueberries in a green spring salad with watercress, radishes, walnuts, feta cheese, and grilled mushrooms. It turned out great the blueberries added a sweet kick to the salad.

I'd love to hear some other suggestions for how to use blueberries in non-traditional ways.

I have added a blueberry muffin recipe here. You can never go wrong with blueberry muffins on a Sunday morning. Hope you enjoy the blueberries this week!

This recipe is taken from the Smitten Kitchen.

PERFECT BLUEBERRY MUFFINS

Makes 9 to 10 standard muffins

5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened

1/2 cup (3 1/2 ounces or 100 grams) sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 teaspoon grated lemon zest

1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour

1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (2 grams) salt

3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack, or you know, serve with a generous pat of butter.


Pictures and Recipe from The Smitten Kitchen