If you believe - muffins, merigues and Jim Brickman’s music
Lately I've really been enjoying my Wednesday afternoon #TasteTalkswithAmy Instagram live events. Those discussions are my chance to chat about all of the things that inspire me - food, wine, fashion, art, poetry, music, and travel with amazing people.
This last Wednesday having the legendary songwriter, pianist, and radio show host Jim Brickman as my guest was a dream come true for several reasons.
Many years ago, I attended an event at the Polish Embassy here in Washington, DC. The performance featured a famous composer and painter. The artist painted a picture - inspired by the song that the pianist was playing simultaneously. The way that the two mediums influenced one another was incredibly inspiring to witness - and I couldn't help but wonder what would happen if they added a chef (read: me) in to the mix. I began fantasizing about which dishes I would prepare to complement the mood of the music and the sentiments in the art. To this day, one of my most pleasurable activities is pairing food with dresses, poetry, art, and music.
When I started planning out my guest line-up for #TasteTalkswithAmy I couldn't wait to demonstrate how food really does speak the same language as all of the other arts. I immediately thought of how great it would be to have Jim as a guest, because I had been a fan of his for years. During my last two cookbook release campaigns, I was a guest on The Jim Brickman Show's Cooking on the Radio segment - so I thought this would be a great way to continue the conversation.
Jim's interview with me was fascinating because he pointed out so many ways in which believing in yourself is integral to success in life, in music, and in everything we want to achieve. One of the most surprising elements of our chat was learning about all of Jim's fantastic philanthropic initiatives. Check out his Virtual Tour, Brickman on Broadway and new Christmas releases.....to support him and great causes. I'm also becoming addicted to his Brickman Bedtime Stories Podcast that airs on Tuesday and Friday evenings on his Facebook page. I'll even make a guest appearance there this month!
During our time together, Jim even graced us with a beautiful live performance of If You Believe. Knowing that Jim would perform that particular song, I wanted to create something which would showcase the same sentiments as his music. The saying "Cupcakes are muffins that believed in miracles" came to mind - and I decided to whip up some classic Butterfly Cupcakes - with an Italian twist - for the occasion.
Since butterflies also represent miracles, they became the second theme. Then I made some Meringues with the leftover egg-whites from the Italian Pastry Cream that I used to fill the cupcakes with and sandwiched them together back to back (a marriage of sorts) by sealing them with Rose Petal Jam that I purchased in Greece. The combination of these treats, both in their symbolism and sweet taste were perfect to underscore the sweetness and romance that much of Jim's music is known for.
If you're looking to create your own sweet escape, I recommend playing Jim's music while trying your hand at some of these treats when the mood hits.
Butterfly Cupcakes w/ Rose Petal & Italian Pastry Cream Filling
These are perfect for a summer party, brunch, or kids’ party. You can fill the cupcakes with fruit preserves, marshmallow filling, peanut butter, or chocolate-hazelnut spreads if you prefer. The cupcakes can be made ahead and frozen. Kids will enjoy shaping the butterfly wings. Note that the pastry cream can be used in other recipes and is an excellent dessert on its' own..paired with berries or other fruit.
Makes 12
Ingredients:
For the Cupcakes:
1 1/4 cups self-rising flour
3/4 teaspoon baking powder
1 ½ sticks (6 ounces) unsalted butter, at room temperature
3/4 cup sugar
3 large eggs, beaten
¼ cup milk
1 teaspoons vanilla extract
Italian Pastry Cream Filling:
2 large eggs, beaten slightly
1/4 cup sugar
2 tablespoons corn starch
1 1/4 cups whole milk
1/2 teaspoon vanilla
To Finish:
1/2 cup rose petal or other favorite jam
2 Tablespoons confectioners’ sugar, for sprinkling
Preparation:
Preheat the oven to 375F degrees. Place 12 paper cases in muffin pans, or grease with cooking spray.
Sift the flour and baking powder into a bowl fitted to a standing electric mixer fitted with a paddle attachment. Add the butter, sugar, eggs, milk, and vanilla and beat on low until incorporated. Beat on medium until smooth. Use an ice cream scoop to fill each paper case 3/4 full. Smooth out tops and bake for 15-20 minutes, or until golden. Transfer to wire racks to cool.
To Make the Pastry Cream:
In bowl of a large standing mixer or with electric beaters, whisk eggs and sugar until they are thick and creamy. Add the cornstarch and mix well to incorporate.
Heat the milk until the boiling point. With the mixer running on low, slowly pour the milk into the egg mixture.
Transfer mixture back to the pan and add vanilla. Continue to cook over low heat, stirring with a wooden spoon. Scrape down the sides and continuously stir in the same direction until cream is thick. Remove from heat, cover the top by pressing parchment paper or wax paper right down onto the surface of the cream.
Allow to cool. (This step can be done a day or two in advance and stored in the refrigerator).
When the cupcakes are cool, slice off the top domes, and carefully cut out a hole in the center of the cupcake (be careful not to cut all the way through - leaving the sides and bottom in tact).
Lightly brush 1/2 teaspoon of rose or other preserves around the inside cavity of the cupcake.
Place 2 teaspoons filling inside each cupcake.
Place the removed cupcake tops on a platter or clean work surface and slice in half.
Sift confectioners’ sugar over the top and place two halves on top of the cupcakes by sticking the thicker sides into the filling in the center of the cupcake and leaving the thinner ends to fan upwards in the air in order to make butterfly wings. Refrigerate until serving.
Meringue Pairs with Rose Petal Filling
Meringues always add an elegant touch to any dessert table. Even serving just one with coffee or tea adds a sweet and sophisticated touch to the end of a meal. I usually make meringues when I make pastry cream, flan, or custards because they are a good way to use up the leftover egg whites. Note that a large piping bag with an Ateco 846 piping tip or other large star tip and a standing mixer, or a hand mixer with a whisk attachment will ensure the best results with this recipe.
Ingredients:
4 large egg whites room temperature
1/2 teaspoon cream of tartar or distilled white vinegar
⅛ teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
few drops yellow or other food coloring
1/2 cup rose petal or other jam
Preparation:
Preheat oven to 200F.
Line a large cookie sheet with parchment paper and set aside.
Combine egg whites, cream of tartar or vinegar, and salt in a large, completely clean, completely dry bowl.
Using an electric mixer or a stand mixer with whisk attachment - mix on low speed until mixture becomes foamy.
Increase speed to high. With mixer on high, slowly pour in sugar, until sugar is dissolved.
Beat until mixture is thick, shiny, and looks somewhat like marshmallow fluff. The mixture should have glossy stiff peaks and sugar should be completely dissolved when it is done.
Add in vanilla extract and the food coloring until incorporated.
Fit a large disposable star-shaped piping bag with a large tip and transfer meringue to prepared piping bag.
Pipe 1-inch meringues onto prepared cookie sheet, spacing 1/2 -inch apart.
Bake for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven door. Leave the oven door closed and allow cookies to cool completely in the oven for two more hours before removing.
Allow the cookies to cool completely. To serve, use a butter knife to carefully spread 1/2 teaspoon of rose jam on the bottom of a meringue.
Then make a "sandwich" by placing the bottom of another meringue on the top to seal.
Meringues should be crisp and can be stored in an airtight container, away from heat and moisture.