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Don’t these guys look so lovely? I was so excited about these things.

But they let me down. They tasted so strange. I’ll try them again, with less potato, and post the recipe if they are good.

So Kate and I tried the green tea pomegranate cupcakes and chocolate chai cupcakes last night. It was a strange experience:) And no one (grocery stores or market) had pomegranates! So we couldn’t even make them look pretty with the jewel like seeds on top.

They were kind of good..but the FOAM icing? what? and the buttercream meringue was basically a pot of melted butter that I had to hand mix for 10 minutes. Final verdict: with delicious frosting these could work.

Pom juice is also way TOO expensive to turn into foam.

The buttercream meringue and pom foam failures side by side, my expression is true to how these tasted.

The final product(s)

Zoe liked them though…and i’m sure she could fix the frosting:) Doesn’t it look like foamy hand soap?

In case you are feeling like you can bring this to life, recipes as follows

Pomegranate Green Tea Cupcakes (without the foam, i’m not even going to pass that on)
12 cupcakes / 350 degree oven

Recipe Link

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1-1/2 tablespoons green tea (matcha) powder
1/2 cup milk
1/4 cup pomegranate seeds

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add egg/egg yolk one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, salt, and matcha in a bowl.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Fold in pomegranate seeds.
7. Scoop into cupcake cups about 2/3s full. Bake for 22-25 minutes until a cake tester comes out clean.

Chocolate Chai Spice Cupcakes (Not the recipe I used, but similar)
24 regular cupcakes / 350 degree oven

Recipe Link

Cupcake

200 gram bar of Valrhona 61% cacao
3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
3 teaspoons chai spice mix
pinch of salt

Chai Spice Mix

2 teaspoons fennel, whole
2 teaspoons cloves, whole
1 tablespoon cardamom, ground
2 teaspoons cinnamon, ground
2 teaspoons ginger, ground

1. With a small food processor, grind up the whole fennel and cloves.
2. Transfer to a small bowl and add remaining spices. Mix to combine.

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
7. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Let me know if it goes any better for you:) Next trial will probably be Katie’s pumpkin chocolate chip cupcakes!

I made this soup this afternoon and my final conclusion is this: gross. From the time I started sauteing the carrots I began to have my doubts. The smell gagged me and by the time I was pureeing– I was breathing through my mouth so I could get the job done ASAP. Austin’s taste test was more positive than mine, he said it was fine and that he would eat it for dinner (I’ll be having peanut butter and jelly). I had one bite of the final product and that will be my last.

(copied directly from http://www.salon1999.com/nov96/carrot961118.html )

(Serves six to eight)

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as winter sets in, nothing warms the spirits and the kitchen like a pot of simmering soup.

If you are among those who assume that soup comes from a can or a restaurant, this recipe will allow you to discover for yourself how simple it is to make a savory soup from scratch*. All you have to do is a little slicing and dicing. The exotic flavor of fresh ginger combined with the sweet spice of the nutmeg will do the rest of the work for you. Trust me, if you can connect the dots, you’ll be enjoying a party in your mouth in less than an hour. Mr. Campbell, eat your heart out.

Ingredients
7 cups of chicken, or vegetable, stock*
4 tablespoons butter
2 lbs. fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks of celery
1 three-inch piece of fresh ginger root, peeled and grated
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground nutmeg
1/2 pint of heavy cream (optional)

1. In a large pot, bring stock to a boil.
2. Chop all vegetables into small pieces (approximately 1/2 inch cubes).
3. In a sauté pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth.
6. Add salt and pepper.
7. To serve, add approximately 1 tablespoon of cream per serving and re-heat. Do not let boil.
8. Serve in warmed bowls.


Le Secret: Browning the vegetables before simmering them brings out their naturally sweet flavors. The browner (without burning), the better.
Adventure club: Make your own stock.
Suggested accompaniment: A warm loaf of multi-grain bread.
Notes:
—Vegetable sauteing may require two pans.
— Adding the cream at the reheating stage, rather than all at once, extends the refrigerator life of the soup.
—If you plan to feed any vegetarians, use a vegetable stock.
Alternatives: Use half & half instead of heavy cream — or simply omit the cream altogether.
Warning: If you attempt to puree soup before it has cooled down, the top of the blender will blow and you will have an orange kitchen. (Trust me, I’ve been there.)
Music to Cook By: The Neville Brothers, Yellow Moon.
Wine: French Beaujolais [red].


*Use low salt canned stock, if available. Bouillon cubes will also suffice. (Snobbish gourmands may insist that “soup from scratch” includes making the stock. For a rich soup like this one, I am not convinced that it makes a significant difference).