Vanilla Bean Cupcakes

Addictive even on their own, these tiny, vanilla-infused cupcakes are thoroughly irresistible when slathered with Salted Caramel Frosting. Whip some up for your next birthday party; they’ll appeal to both adults and kids.

This recipe was featured as part of our Back-to-School Bake Sale story.

TIME/SERVINGS
Total Time: 40 mins
Active Time: 20 mins
Makes: 24 cupcakes

INGREDIENTS
2 cups cake flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups granulated sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon vanilla extract)
2 large egg whites, at room temperature
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
Salted Caramel Frosting

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.
Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.
See more recipes at: http://www.chow.com

Salted Caramel Frosting

TIME/SERVINGS
Total: 45 mins, plus chilling time
Active: 20 mins
Makes: 2 cups
By Amy Wisniewski

Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite.

Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like.

This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes.

INGREDIENTS
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 teaspoon kosher salt
1 cup powdered sugar
INSTRUCTIONS
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

God in the Whirlwind Retreat

God in the Whirlwind Retreat
Barbara Harris Center
Greenfield NH
Oct 31-Nov 2, 2008

Friday night

I got here around 6:30 pm. Traffic was very heavy and it took me 2 ½ hrs from Newton. I depended on Lola to get me here and she did great – it was just at the very end when she said arriving at destination on right and it was really on the left. I drove down a very long driveway to get to the conference center and saw four deer. Our group is staying in St. John’s Lodge. I believe it has 12 bedrooms, plus a couple of meeting rooms and a kitchenette. It is very comfortable and reminds me a little of a ski lodge. There is another lodge and some cabins too. They left me a note on the door to join them at dinner. First I checked out my room – it’s huge! I have a double bed and a twin bed plus a table with two chairs, a large bureau and a large bathroom. Everyone had pretty much finished eating when I got to the dining hall and the food was not very warm but I was glad to have something to eat.

After dinner we gathered at 7:30 pm. While we were waiting for everyone I started talking to Susie Allen, one of the retreat leaders (the other one is Nancy Elder-Wilfrid, who ws the leader of the retreat I went to at Glastonbury Abbey). Turns out her son went to Marist and rowed for them too! He was a senior when Caitlin was a freshman. I think he must have been pretty good because he was captain of the men’s team that year. Susie told me he had rowed in high school and was recruited by Tom’s father. So that was interesting. Also, Susie graduated from Andover-Newton!

The evening gathering started with prayer then we introduced ourselves and since it was Halloween, shared what our favorite Halloween costume was. I said that Joan and I were Batman and Robin in college, and also how Caitlin and I liked that Jasmine costume I made for her when she was maybe 7 or 8. After that we did an exercise with sea glass. They had put many pieces of it on the table in the center of the room where they also had a pretty fall table runner, a pumpkin, and a sprig of bittersweet, and a candle. We chose a piece then shared why we chose it, what it reminded us of, etc.

After the sea glass, Nancy led us through a body prayer where we stood up, stretched in a prayerful way,etc. We closed with prayer which I wish I had a copy of – it was very nice. Got back to my room at 9:15 then texted Caitlin to tell her about the Will Allen connection, read a little, then went to bed. Slept till 6:15 and was very comfortable. I have a little coffee maker in my room, so I made coffee. It’s just starting to get light now and it’s almost 7:00. I’m glad I brought my red shawl that Marc and Carolina gave me. It’s nice around my shoulders when I’m reading.

We had morning prayer at 7:30. Susie led it, and it was wonderful. After that we walked down to the dining hall for breakfast. Scrambled eggs, hash browns, and fruit. My head is spinning because I sat next to Susie and we talked and talked. She told me that her son is still an avid rower. He works for a moving company, Gentle Giant, that employs rowers. He rows before and after work, at a place in Cambridge. After that I walked back with Kathleen, who teaches theology at Assumption College. She is very interesting too. We don’t meet till 9:30, so I may go outside and walk around a bit first.

I walked around a little, past the cabins and down to the lake. Saw a flock of wild turkeys and took their picture. It’s cool and sunny, maybe around 50. We’re meeting at 9:30. One more person is due to arrive, guess she couldn’t make it last night.

At the 930 gathering, Susie read from the Book of Job, then we wrote reflections on suffering that we shared with our small groups. My small group is Kathleen, Gereda, who is in my faith group at All Saints, and Arne, an 81 year old retired man who lives in Worcester. I think he got a graduate degree at Clark.

Kathleen and I set up for lunch. We went down to the dining hall about 10 minutes before lunchtime to put out the plates, utensils, napkins and then we brought over the platters of food. We had tomato soup, salad bar, open faced sandwiches made with turkey, cheese and broccoli then baked in the oven. They were yummy! We also had potato salad and cookies and brownies. The kitchen staff doesn’t really encourage people to hang out after the food is gone but Kathleen and I were still drinking our tea so we stayed at the table and talked. She’s very articulate. We talked about our disillusionment with the RC church over the women’s ordination issue. Kathleen said she considered herself RC till about 6 months ago. We could have talked longer but it was almost time for our next group meeting at 1:30.
At that meeting we read two versions of Psalm 23 – the KJV and a contemporary version. Then we went with our small groups to reflect on that and to pray for each other. Then we entered into a time of extended silence at 2:30. We’ll be in silence till after breakfast tomorrow. I went back to my room and read for a while. Took a nap then went outside and walked along the trails for about an hour. It seemed cooler than this morning. I wore my wool sweater, vest, and gloves. I walked through the woods and made a short call home (oops!) then walked down to the lake. At 4:30 we had an optional time of worship. Actually, everything is optional this weekend. They told us to come to what we wanted and if we’d rather go walking or just sleep, that was ok too. The worship was Taize chants and two scripture readings – very nicely done by Susie and Nancy. Susie did the chanting. She has a nice voice. One chant was:
Bless the Lord, my soul
And bless God’s holy name.
Bless the Lord, my soul
Who leads me into life.
And…
Let me hear, let me hear
What you will say
When I turn to you
In my heart.

I went back to my room after that and read for a while. Susie and Nancy each brought some of their books to share with us, so I’ve been looking at those. At 6 pm I walked to the dining hall. We’re still in silence, so it as a little strange for the 10 of us to eat silently while everyone else in the dining hall was talking. But it was ok. We had salad, some brown bread that looked homemade, marinated beef, red potatoes, and a broccoli/onion/mushroom dish. For dessert we had individual strawberry shortcakes. I had tea too. We clear our own tables.
So now I’m back in my room. At 7:30 there’s another optional gathering for evening prayer and holy eucharist. I’d better brush and floss first because I’m sure I have onion breath!

8:00 pm: I just got back from the prayer and eucharist. It was lovely. The room was dimly lit and on the small table in the center of the circle of chairs there was a chalice of wine and a small loaf of bread, also 10 small votive candles that were lit. We began by praying St. Patrick’s Breastplate as a body prayer – Christ before me, etc. There was a chant – Be still and know that I am God and there is none beside me. We gave each other the bread and wine standing in a circle. Then we did a laying on of hands in the same way. It was really a lovely and intimate celebration of the Lord’s supper.

I went to bed pretty early, so that, coupled with the time change, caused me to wake up at 3:45! I stayed awake for a while but eventually went back to sleep till 5:15. Made coffee and used the little creamers I had snuck back from the dining hall last night, so I didn’t have to use that powdered creamer they provided. I’m going to shower now then go outside till our gathering at 7:30 for morning prayer.

Morning prayer was contemplative and holy. It lasted about 20 minutes. There were four of us there plus Nancy, who led the prayers. She shared a few very short readings with periods of silence interspersed. The candle was lit and the pumpkin and the bittersweet were on the quilted “altar cloth”.

Breakfast was delicious. The food here is not gourmet by any means but it’s hearty and filling, and I so appreciate not being involved with meal preparation. We had blueberry pancakes, bacon, and fruit, plus there are cereals and yogurt available too. We’re still in silence but that will end when we meet at 9:30. After breakfast I walked down to the lake. It’s warming up a bit but is still quite chilly. We had a frost last night, so I’m guessing it’s in the mid to upper 30’s now. It’s sunny though. I’ve started my packing =( Two nights are not enough! I’m very very grateful to have had this time but it goes by much too quickly.
We met at 9:30 and shared in our small groups any final reflections we’d had during the silence. Then we reconvened and people shared short readings by or about a saint, since it’s All Saints weekend. We had a liturgy in the chapel at 11 with Holy Eucharist. It was very very nicely done. I read Psalm 121. In a few minutes I’m setting the table for lunch with Susan. Lunch was great – beef stew, bread, and we had really good pumpkin pie for dessert. It was nice to be able to talk again. After lunch I finished my packing and had to say goodbye!

Minestrone

A version of the famous Italian soup of vegetables, pasta, and beans.

By Aida Mollenkamp

Minestrone is one of the best-known soups around, and when you take a look at what’s in it, it’s easy to understand why. Brimming with vegetables, pasta, and beans in a full-flavored broth, this healthy soup is filling enough to be considered a meal.

What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water.

Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld.

We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian.

TIME/SERVINGS
Total Time: 2 hrs 35 mins
Active Time: 35 mins
Makes: 6 to 8 servings 

INGREDIENTS
1 cup dried cannellini beans
2 tablespoons unsalted butter
2 tablespoons olive oil, plus extra for drizzling
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, peeled and minced 
1 small russet potato, medium dice
2 medium celery stalks, halved lengthwise and thinly sliced
1 medium carrot, peeled, halved lengthwise, and thinly sliced
1 medium bay leaf
1 (14.5-ounce) can diced tomatoes with juices
6 ounces green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1/2 cup frozen peas
4 cups (1 quart) low-sodium chicken broth
3/4 cup ditalini, tubettini, or other small pasta
1/2 cup finely chopped Italian parsley (from about 1/2 bunch)
Grated Parmesan or pecorino cheese, for garnish

INSTRUCTIONS

1. Place beans in a large saucepan, fill with about 5 cups heavily salted water, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender all the way through, about 2 hours. Reserve 4 cups of bean-cooking liquid. Drain beans and reserve.
2. Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic, and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf, and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits on the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.
3. Add 1/2 of the green beans, 1/2 of the zucchini, 1/2 of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and 1/2 of the parsley, and simmer until pasta is al dente, about 10 to 15 minutes.
4. Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, place soup in bowls, garnish with a drizzle of olive oil, sprinkle grated cheese over top, and season with freshly ground black pepper.

Beverage pairing: Masi Bonacosta Valpolicella, Italy. This soup has a wonderful medley of textures, so it’s nice to pair it with something smooth and easy that won’t get in the way. With its beans and root vegetables, minestrone is earthy in flavor, making it a good match for something of contrast, hence this simple but lovely Valpolicella. Made with a blend of grapes from Italy’s eastern coast, it has clear notes of cherry and plum and a light, soft finish.

Stir-Fried Ginger Shrimp

Serves 2

These are wonderfully messy shrimp that were meant to be eaten with fingers, chopsticks or forks. Since this stir-fry is so good cold on a salad of mixed greens, I've provided for leftovers in the recipe.

Allow 30 minutes to an hour for marinating and 3 to 4 minutes for stir-frying. Eat the shrimp hot from the pan or warm.

• 3 tablespoons soy sauce
• 3 tablespoons rice wine, or dry sherry
• 1 teaspoon Chinese toasted sesame seed oil
• 1 packed teaspoon dark brown sugar
• 2 teaspoons rice or cider vinegar
• 2-inch piece of fresh ginger root, peeled and minced
• 1 large clove garlic, minced
• 1 pound raw jumbo shrimp, shelled with tail section left intact
• 3 tablespoons cold-pressed vegetable or seed oil (safflower, canola or peanut)
• Salt and freshly ground black pepper
• 1 large whole scallion, thinly sliced

1. Thirty minutes to an hour before cooking, combine the soy sauce, wine, sesame oil, sugar, vinegar, ginger and garlic in a medium bowl. Toss with the shrimp, cover and refrigerate.

2. Take the shrimp from refrigerator and scrape off the marinade, saving it in the bowl. Pat the shrimp dry with a paper towel.

3. Heat the oil in a wok or large saute pan over high heat. Drop in the shrimp, quickly sprinkle with a little salt and a generous amount of pepper. Stir fry about 3 minutes, or until they just turn pink and are barely firm. Don't overcook!

4. Scrape the marinade from the bowl into the wok and add the scallions. Continue stir frying another minute, or until shrimp are just firm, but not hard and rubbery. Immediately turn into a serving bowl Serve hot or warm.

Steamed Rice with Bok Choy

Use any recipe for cooking rice. Five minutes before the rice is done, fold in some chopped bok choy or Napa cabbage.

Panna Cotta with Ripe Mango

Cook to Cook: Use organic cream, if possible, and be sure the sour cream contains only cream and culture, no other additives such as gums or stabilizers (Daisy is one brand to look for). This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to one teaspoon.

• 3/4 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1-1/2 cups heavy whipping cream
• 1/4 cup sugar, or more to taste
• Dash of salt
• 3/4 teaspoon vanilla extract
• 1/2 cup sour cream



• One ripe mango, peeled and diced for garnish

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 2-quart saucepan, warm the cream with the sugar, salt and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.

2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse four 2/3-cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill at least 6 hours and up to 24 hours.

3. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Spoon diced ripe mango on top.

Spicy Tangerine Beef

• 
  2 tangerines
• 2 teaspoons cornstarch
• 4 tablespoons water
• 3/4 pound boneless sirloin steak, trimmed and thinly sliced
• 3 cups small broccoli florets
• 3 scallions, cut into 2-inch lengths
• 1 small red bell pepper, cut into strips
• 2 garlic cloves, minced
• 3 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper

1. Grate the zest from the tangerines; set aside. Peel the tangerines and separate into sections; reserve the sections. Stir together the cornstarch and 2 tablespoons of the water in a cup until smooth; set aside.

2. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat. When a drop of water sizzles in it, add half of the beef and stir-fry until browned, about 3 minutes, using a slotted spoon to transfer the beef to a bowl. Repeat with the remaining beef.

3. Add the broccoli and the remaining 2 tablespoons water to the wok; cook, covered, about 2 minutes. Increase the heat to high. Add the scallions, bell pepper, garlic, tangerine zest, soy sauce, and crushed red pepper; stir-fry about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute. Return the beef to the wok along with the tangerines; stir-fry until heated through, about 1 minute longer.

TIPS:

This recipe invites improvising. Thinly sliced and less expensive beef chuck or round, pork tenderloin, shrimp, or firm tofu can stand in for the sirloin steak; yellow peppers can replace red ones; and broccolini, showpeas or asparagus could take the place of the broccoli.

Freeze the meat until it just begins to firm up and slicing thinly will be much easier.