Homemade Herb Butter

Now everyone (ok, maybe not everyone, but a lot of us) love roasted turkey and chicken.  It is a plain meat so benefits from a blast of flavor, be it by marinade or rubs.  One thing my family loves is when I make flavored butters to rub on the turkey or chicken.  If you tend to make gravy with the pan drippings this will enhance that flavor greatly. This recipe would also work well on mushrooms for the vegetarian option.

• 1 stick of butter (1/2 cup; at room temperature)
• 1 Tbsp of fresh thyme
• 1 Tbsp fresh rosemary, finely chop leaves

• 1 Tbsp fresh sage, leaves picked and chopped fine
• sea salt (see instructions below) and freshly ground black pepper

In a bowl, combine butter, all the herbs, sea salt and fresh ground black pepper.  If you are using salted butter be sure not to add too much sea salt, if any. When using unsalted butter, add a healthy pinch of sea salt.  Mix the butter until everything is incorporated well.  Voila!  You now have herb butter!

Notes:

• If you plan to save the butter for a later time I would suggest freezing it and if it is for a day or so later just pop it in the fridge.  Lay out a piece of plastic wrap, about the size of a standard piece of paper, and place the butter in line down the middle, leaving enough room on the ends for twisting.  Fold the plastic wrap over the butter and roll gently.  Take the end pieces and, at the same time, twist them.  This will compact the butter and you will end up with a tightly packed stick of herb butter.  Put in the fridge or freezer for later use.
• Chicken and Turkey:  If butter is still soft, seperate the skin from the meat with a spoon.  This makes it easier since the rounded back of it will make a space for the butter.  Take the amount you want to use and place it under the skin and from the outside pat it into the areas you want it.  If the butter has been chilled simply cut disks of the herb butter and place them under the skin.  I find the chilled disks easier to manage.
  For the outside of the bird, rub with the softened butter. 

Italian meringue buttercream

The easiest and best Italian Meringue Buttercream recipe I have ever tried, hands down!  It took one trial run of it before my daughters birthday to get it right.  If you are planning on trying to make an Italian meringue buttercream for the first time then give this a go.  It was a crowd pleaser!  Next task for me is to play around with different piping tips to see which works well with cupcakes.  My piping tips were limited for her cupcakes but I have since added more to my collection of goodies!

Makes 8 cups.
1/2 cup cold water
2 1/4 cups white sugar
1 cup egg whites (10 egg whites) (I use pasturized eggwhites only. NaturEgg has small cartons they sell and one small carton is all you will need)
1 1/2 pound unsalted butter (cut into small pieces and softened)
1 tsp Pure vanilla extract
Coloring (optional)
First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.

Step 1:
Place sugar & water in a heavy pan and bring it to the boil and start the timer. Boil it on medium high temperature.

Step 2:
When the sugar syrup has been boiling for 5 mins (or when it reaches 225 on candy thermometer). Start the kitchen mixer on full speed and whisk the egg whites for the last 2 mins. The goal is to get the egg whites whipped to soft peaks by the time the sugar reaches 238 degrees, or “soft ball” stage. If you don't have a candy thermometer then when the timer is up the sugar syrup should be. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. The syrup will cook the egg whites. Be very carefull not to get burned on the hot syrup.

Step 3:
When all sugar syrup has been added it should look thick and fluffy. Set the timer on 10 mins and beat on high speed. This should be enough time for the underside of the mixing bowl to be cool to the touch.
After approx. 10 mins. you should have a thick meringue.

Step 4:
Now add the butter. Start the mixer on high speed and add butter a bit at a time in to the meringue. When all butter is added it will not take long for mixture to turn into nice thick buttercream. When that happens slow the mixer down and add the vanilla. Stop the mixer and scrape down the bowl and mix again. If you want to add coloring, now would be the time. Start with a few drops and mix until you reach the desired color.

Buttercream can be stored in an airtight container in the fridge for one week or in the freezer for about a month. If freezing, let buttercream thaw in fridge overnight and then set out so it will get to room temperature. Before using, return it to the stand mixer and beat on high for several minutes. It’s likely that it will separate as you whip it, but don't worry, it should come back together again after five minutes or so.

When icing cakes it is best to put it in the refrigerator until about an hour before serving, so the buttercream doesn't get too soft or melt.

Cupcakes Gallore!

I have been on a huge cupcake kick.  Trying out recipes for Italian meringue buttercream and standard buttercream.  Who knew there were so many recipes out there!!  I finally found the perfect chocolate cupcake recipe and am working on the perfect vanilla cupcake now. 
There are new ingredients that I have discovered in my search so will be testing those out as well.  Here is a picture of one of my latest baking ventures.  Our St. Patrick's Day cupcakes.

There is a new shop I have ordered from and love their products thus far!  Wonderful baking supplies! The Vanilla Food Company

They are located in Canada and carry a great selection of ingredients for bakers.  I use the Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey and  Extra Brute Cocoa Powder from Cocao Barry, the cocoa has a rich chocolate flavor and is the best cocoa I have found.  When baking I think it is best to splurge on quality ingredients to help ensure your recipes turn out amazing and have great flavor.