Cindy Kerschner 2012
Shrimp Creole
Bring a little of New Orleans flavor home from Mardi Gras! My version of Creole sauce is mild but can be spiced up as you choose. Serve over your favorite rice blend. Enjoy!
1 pound raw shrimp, peeled and deveined
1/3 cup flour
1/3 cup olive oil, plus 2 Tablespoons
1 cup hot water
1 6-ounce can tomato paste, plus one can water
1/2 cup red and/or green peppers, chopped
1/2 cup onion, diced
1/2 celery, diced
2 cloves garlic, minced
1 14-ounce can diced tomatoes
1 Tablespoon Creole Seasoning
2 Tablespoons lemon juice
1/2 teaspoon lemon zest
1 Tablespoon Worcestershire Sauce
1 Tablespoon hot sauce or to taste (optional)
1 or 2 Bay leaves
Parsley for garnish
1. In a large skillet, sauté peppers, onions, celery and garlic in 2 Tablespoons oil over medium heat until soft, about 3 minutes. Remove from pan and set aside.
2. In a large bowl add shrimp, tomatoes (do not drain), lemon juice, Worcestershire, bay leaves, seasoning and zest. Set aside.
3. Add flour and 1/3 cup oil to skillet. Whisk together over medium-low heat until bubbles form and mix slightly browns. Slowly add hot water a little at a time, whisking constantly to form a smooth paste or “roux”. Whisk in tomato paste plus the can of water.
4. Reduce heat and add shrimp mixture. Simmer 5 minutes or until shrimp are pink and fully cooked.
5. Remove and discard bay leaves. Add hot sauce as desired. Spoon mixture over rice, garnish with dried parsley.
Valentine’s Day seems like a perfect time for Oven Smores. Graham Crackers topped with strawberries, chocolate chips, and marshmallows, a quick melt under the broiler and Volia! My recipe originally published in Jan-Feb 2011 Camping Staycation Fresh Magazine
Mint Chocolate Cupcakes with Candied Mint Leaves
In a large mixing bowl, stir together flour, sugar, cocoa, baking powder and baking soda. In a separate bowl, whisk together half and half, water, oil, eggs and extracts. Pour liquid mixture into the dry ingredients. Blend with an electric mixer on medium speed for 3 minutes or until batter is smooth and light air bubbles appear on the surface.
Pour 1/3 cup portions of batter into individual paper-lined cupcake tins. Bake in preheated 350 degree oven approximately 15 minutes or until toothpick comes out clean when inserted.
Filling
1 cup half and half
1 cup powdered sugar
1/2 cup Crisco
6 tablespoons flour
1/2 cup butter, softened
1/4 teaspoon salt
1 teaspoon Godiva liqueur
2 teaspoons cocoa
Cook half and half and flour together over medium heat, whisking constantly until thick and resembles whipped potatoes. Cool. Whip cooled mixture in an electric mixer on medium-high speed for 10 minutes or until light and fluffy. Add Crisco and butter. Beat. Add remaining ingredients and beat until light and fluffy.
Refreshingly Minty Frosting
3 cups powdered sugar
3 tablespoons butter
1/4 cup water
2 teaspoon mint extract
Cream together sugar, butter and extract. Add water one tablespoon at a time until desired consistency is reached.
Candied Mint Leaves
24 fresh mint leaves
1 egg white slightly beaten
1/4 cup super fine granulated sugar
3 to 4 drops mint extract
Rinse leaves and pat dry. Brush both sides of leaf with egg white. Cover completely. Dip leaf into sugar and shake off excess or dust egg-coated leaves with sugar.
Lay leaves in a single layer on waxed paper. Allow leaves to air dry in a warm place. Flip leaves if necessary to dry thoroughly.
Leaves are ready to use when completely dry. Store unused leaves in the refrigerator.
Use a pastry bag with a star or border tip to insert filling through the top of each cooled cupcake. Frost. Decorate with fresh mint sprig or candied mint leaves.
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