This coming weekend is Memorial Day and the official start of BBQ season. That means lots of ribs, burgers, steaks, kebabs and corn on the cob. If you are going to invite friends over, it will take some planning. What if you are not in the mood for cooking for lots of folks this weekend? Well don’t. You can still have that BBQ shindig, but for just 2 or 3. This is what we will be having at our Memorial Day BBQ.
Grilled Ham Steak with Pear Topping
For Two
I am not a huge fan of ham steak, but my husband is, so over the years I have worked on making ham steaks taste good. I learned that to make the meat tender, it is important to marinate the steaks overnight. To avoid a dry end result, cook them quickly on the grill and make a flavorful topping. Here is my recipe and it works for us.
Ham Marinade
- Juice of one orange – (save the orange rind for the braised carrot recipe below)
- 1 tablespoon brown sugar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- 1 fully cooked boneless ham steak (1- 3/4 pounds)
Pear Topping
- 1 Bartlett pear, cored and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- ¼ cup of pecans
Directions
In a large resealable plastic bag, combine the marinade ingredients. Add ham; seal bag and turn to coat. Refrigerate overnight.
Heat an outdoor grill. Brush the grates with oil
On a sheet of heavy-duty foil large enough to hold the diced pears, place the diced pears and pecans in the center of the foil. Dot with the butter and sprinkle on the brown sugar and ginger.
Close the foil into a package and place on the grill Cook for 10 minutes before placing the ham on the grill.
Drain the ham from the marinade and reserve the marinade. Rotate the pear packet on the grill.
Grill the ham steak over medium-hot heat for 3 minutes on each side, basting frequently with the reserved marinade.
Remove the pear packet and spoon the pear sauce over the ham.
Cheddar Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups low-fat buttermilk
- 4 tablespoons honey
- 2 large eggs
- 1 cup shredded cheddar cheese (4 ounces)
- 2 tablespoons butter
Directions
Preheat oven to 425 degrees F.
In a large bowl, whisk flour, cornmeal, baking soda, salt and pepper; make a well in center of flour mixture.
Whisk together the buttermilk, honey and eggs. Add to the flour mixture and gently incorporate the dry ingredients. Mix in the cheese.
Place the butter in an 8-inch baking pan and place the pan in the oven until the butter melts. Remove the pan from oven and tilt to coat bottom and sides.
Pour the batter into the buttered pan and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes.
Let cornbread cool 15 minutes before cutting.
Braised Carrots and Fennel
Serves 4
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ¾ lb carrots (1 fresh bunch; about 6 or 7) – cut into matchsticks
- 1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8″ slices
- 2 strips of orange zest – 1″ x 4″ long
- 1/4 teaspoon fennel seeds – crushed in a mortar
- 5 tablespoons orange juice
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 1 teaspoon dried dill or 1 tablespoon chopped fresh dill
Directions
Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds.
Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes until the fennel starts to soften, tossing occasionally.
Add the orange juice, salt and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated, about 5 minutes. Remove orange zest and stir in the dill.
Lemon Coconut Cupcakes
20 cupcakes
Ingredients
Cake
- 18.5 oz pkg. Lemon Supreme cake mix
- 1/3 cup unsalted butter, at room temperature and very soft
- 4 large eggs
- 1 cup milk
- Cupcake liners
Coconut Topping
This frosting is very stable and does not melt or weep at room temperature like many standard whipped cream frostings or change in any way under refrigeration.
- One 8 oz pkg low-fat cream cheese, at room temperature
- ½ cup powdered sugar
- ½ teaspoon coconut extract
- 2 cups cold heavy (whipping) cream
- Sweetened shredded coconut
Directions
Preheat the oven to 350 F.
Coat muffin cups with cooking spray and place a cupcake liner in each.
In the large bowl of an electric mixer, combine the cake ingredients. Then beat on medium speed for 2 minutes.
Using an ice cream scoop fill the muffin cups 3/4 full. Bake 15 minutes or until a cake tester inserted in the center of the cupcake comes out clean.
Let the cupcakes cool in the pan for 10 minutes, then remove them to a wire rack. Cool completely before frosting.
To make the frosting
Combine the cream cheese, powdered sugar and coconut extract in a large mixing bowl or the bowl of a stand mixer.
Fit the mixer with the whisk attachment and mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times, while you continue whipping until the cream can hold a stiff peak.
Spread each cupcake generously with the frosting and top each with sweetened coconut. Press the coconut lightly, so it sticks to the frosting. Chill until serving time.
Just because summer is over and the season for berries, peaches and melons has passed, it doesn’t mean you can’t enjoy fruit desserts. Fall brings us apples, plums, pears, figs, grapes and pumpkins. No matter which fruit you pick up at the market, there are so many delicious desserts that you can make. A warm apple pie, a sweet plum tart or a delicious pear crisp are all terrific to enjoy on a cool fall night.
Apple Bars
Makes 20 bars
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 1 ¼ cups vegetable oil
- 2 teaspoons vanilla
- 3 medium Granny Smith apples, peeled and chopped (3 cups)
- 1 cup chopped pecans or walnuts, toasted or cinnamon chips
- Whipped cream or frozen yogurt (optional)
Directions
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.
In a very large bowl combine flour, sugar, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, oil, and vanilla. Stir in apples and nuts. Add egg mixture in the well in flour mixture, stirring just until moistened (batter will be thick). Spread batter evenly in the prepared pan.
Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely. If desired, top each serving with whipped cream or frozen yogurt
Plum Galettes
8 servings
Ingredients
- 2 ounces light cream cheese
- 1 egg yolk
- 2 tablespoons low-sugar orange marmalade
- 1/2 teaspoon ground ginger
- 1 recipe Galette Pastry, recipe below
- 4 medium plums, pitted and cut into 1/4-inch-thick slices
- 2 tablespoons almonds or walnuts, chopped
- Milk, for brushing the pastry
- 4 teaspoons honey
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
In a medium bowl beat cream cheese with an electric mixer on medium to high-speed. Beat in egg yolk, orange marmalade and ginger.
Prepare pastry:
Divide the pastry dough into four portions. On a lightly floured surface, roll each dough portion into a 7-inch circle. Spread each portion with one-fourth of the cream cheese mixture, leaving a 1-inch border. Top with plum slices and almonds. Fold border up over the filling, pleating pastry as necessary to fit.
Place galettes on prepared baking sheet. Brush tops and sides of the crust with milk.
Bake about 30 minutes or until the crust is golden brown. Serve warm. Cut each in half and drizzle with honey.
Galette Pastry
Ingredients
- 4 tablespoons butter, divided
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons cold water
Directions
In a small saucepan heat and stir 2 tablespoons of the butter over medium heat until light brown; set aside to cool slightly.
In a medium bowl stir together all-purpose flour, sugar and salt. Using a pastry blender, cut in the 2 remaining tablespoons of butter and the browned butter until the mixture resembles crumbs.
Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to the side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (2 to 3 tablespoons total). Form dough into a ball.
Pumpkin Cream Cheese Cupcakes
24 cupcakes
Ingredients
Cake Batter
- 4 large eggs
- 1 can (15 oz.) pumpkin puree, not pie mix
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1 package (8 oz.) light cream cheese, softened
- 1/4 cup sugar
- 1 large egg
Directions
Preheat oven to 350° F. Place paper liners in 24 muffin cups.
For the filling:
In a medium bowl, beat cream cheese and sugar until smooth.
Add the egg and beat on low just until combined.
For the cupcakes:
In a large bowl, beat the pumpkin, sugar, oil and the 4 eggs until well blended.
In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into the pumpkin mixture until blended.
Fill the muffin cups one-third full with batter.
Drop a tablespoonful of filling into the center of each cupcake and then cover with the remaining batter.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.
Cool for 10 minutes before removing from the pans to wire racks to cool completely.
Store cupcakes in the refrigerator.
Pear Crisp
6 servings
Ingredients
- 5 cups thinly sliced pears
- 2 tablespoons granulated sugar
Topping
- 1/2 cup regular rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
- 1/4 cup chopped nuts
Directions
Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray. Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.
For the topping:
In a medium bowl stir together the oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts.
Sprinkle topping evenly over the fruit.
Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden. If desired, serve warm with frozen yogurt.
Grape Cake with Wine Sauce
Ingredients
- 1 cup all-purpose flour
- 1/2 cup fine grind, yellow cornmeal, plus extra for dusting the pan
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups red and green seedless grapes
Wine Sauce
- 4 cups fruity white wine, such as Riesling
Directions
Preheat oven to 350° F. Spray a 9-inch round baking pan with cooking spray and dust with the extra cornmeal. Shake the pan to evenly coat all sides and the bottom and tap out the excess.
Stir together the flour, cornmeal, baking powder and salt in a mixing bowl. Set aside.
Place eggs and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 3-5 minutes. Turn mixer to low-speed and slowly add in the olive oil.
Beat in the milk, vanilla extract and orange zest until well incorporated, about 1 minute.
Slowly incorporate the flour mixture into the wet mixture, a half cup at a time, while mixing on low-speed until all the dry ingredients are incorporated.
Using a spatula, transfer the batter to the prepared baking pan. Disperse the grapes evenly over the top of the batter.
Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean and the cake is golden brown.
Remove the pan from oven and place it on a wire rack to cool for 5–10 minutes. Turn pan over and remove the cake. Let the cake cool completely, grape side up, on the wire rack.
Place the wine in a heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium low and allow the wine to simmer until it has reduced by half, about 15-20 minutes.
Remove from the heat and keep warm until ready to serve.
To serve, slice the cake and drizzle the wine reduction over the cake.
Hosting a spring party soon for the mother-to-be//bride-to-be or the graduate or for a special birthday/anniversary? Spring celebrations are a great time of year for gathering with family and friends.
The first flowers of the season make perfect centerpieces. Grocery stores and home improvement stores have bulbs, like crocus, tulips and daffodils, in pots and blooming and these can add a feeling of spring to your party area.
Take advantage of the spring produce in the market. Make dishes ahead of time, if you can. Set up the drinks/cocktails in a special area. Small bites are the easiest and most functional way to serve party foods. Even if you are going to serve a main course, keep the appetizers and desserts simple finger foods. Here are some easy recipes to get you started.
Appetizers
Antipasto Skewers
24 skewers
Ingredients
- 12 ounces Italian salami, cut into 1-inch pieces
- 1/2 cup lightly packed fresh basil leaves
- One 12-ounce jar roasted red peppers, drained and cut into 1-inch pieces
- 2/3 cup sun-dried tomatoes, cut into 1-inch pieces
- One 14 -ounce can artichoke hearts, drained and quartered
- Small wood or bamboo skewers
Directions
Thread 1 small or 1/2 of a large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and salami, arranging them in that order on the skewer so that it can stand up on the salami end. Repeat with the remaining ingredients.The skewers can be assembled ahead and refrigerated until serving time.
Crab Salad Rolls
Makes 16
Ingredients
- 1 cup olive oil mayonnaise
- 2 large celery ribs, cut into 1/4-inch dice
- 2 tablespoons fresh lemon juice
- Cayenne pepper
- 1 1/2 pounds lump crab meat, picked over and lightly broken up
- Salt
- 16 mini brioche or mini hamburger rolls, split
- 16 small Boston lettuce leaves
Directions
In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne. Gently fold in the crab meat and season with salt. Fill the buns with the lettuce and the crab salad and arrange on a decorative tray. The crab salad can be refrigerated overnight. Fill the rolls just before serving.
Eggplant Compote
Serve with crostini, flatbread or pita chips.
Makes 3 1/2 cups
Ingredients
- 1 1/2 pound eggplant, peeled and cut into 1/2-inch dice
- 3 medium tomatoes, seeded and very finely chopped
- 2 garlic cloves, minced
- 3/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 cup tomato sauce, (marinara)
- 1 tablespoon white wine vinegar
- Salt and freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 3 tablespoons chopped parsley
Directions
Place the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover the pan and steam the eggplant until tender, about 12 minutes; drain well.
In a large skillet, combine the tomatoes with the garlic, oregano and paprika and simmer over moderate heat until thickened, 5 minutes.
Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, no more than 3 minutes.
Remove the pan from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest and parsley. Serve warm or at room temperature.
The compote can be refrigerated for up to 2 days.
Desserts
Chocolate-Zucchini Bites
Makes 24
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup sugar
- 1 large egg
- 24 walnut or pecan halves
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup finely grated zucchini (from 1 medium zucchini)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup (3 ounces) semisweet chocolate, chopped or chocolate chips
- 3 tablespoons sour cream
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- Nonstick cooking spray
Directions
Preheat the oven to 350 degrees F. In a large bowl, stir together butter, sugar, salt and egg until combined. Add vanilla, zucchini and sour cream and stir until incorporated.
Sift flour, baking soda and cocoa powder into another bowl and stir until combined. Stir in chopped chocolate.
Spray two mini muffin pans or one 24 cup mini muffin pan with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut.
Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 17 minutes.
Let muffins cool slightly in pans on wire racks before removing. Store in an airtight container for up to 3 days.
Strawberry Tartlets
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup ground toasted almonds
- 1/4 cup butter
- 1 egg yolk, lightly beaten
- 2 tablespoons water
- One 4-serving-size package (Jello) instant pudding mix (vanilla or cheesecake flavored)
- 1 cup evaporated whole milk
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/3 cup strawberry preserves
- Sliced strawberries and toasted sliced almonds for garnish
Directions
For the tart shells:
In a medium bowl, stir together flour, sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size.
In a small bowl, combine egg yolk and 2 tablespoons water. Gradually stir the egg mixture into the flour mixture until combined.
Gently knead just until smooth and form the dough into a ball. If necessary, cover and chill about 1 hour until dough is easy to handle.
Preheat the oven to 350 degrees F. Divide the dough into 24 pieces.
Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups.
Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.
For the filling:
In a medium bowl, combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes until smooth and fluffy.
Spoon 2 teaspoons of the filling into each tart shell. Cover and chill for 2 to 24 hours.
Before serving, top each tart with a 1/2 teaspoon of the preserves and a strawberry slice and a few sliced almonds. Makes 24.
Carrot Cupcakes
Yield: 20 cupcakes.
Ingredients
- 1 1/3 cups sugar
- 6 tablespoons vegetable oil
- 2 eggs
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups shredded carrots
Frosting:
- 12 ounces reduced-fat cream cheese
- 1 1/3 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Directions
In a large bowl, beat the sugar, oil and eggs until well blended. Beat in applesauce and vanilla.
Combine the flour, baking soda, cinnamon and salt in another bowl and gradually beat into the sugar mixture until blended. Stir in carrots.
Fill 20 paper-lined muffin cups half full.
Bake at 350°F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
For the frosting:
In a small bowl, combine frosting ingredients and beat until smooth.
Frost cooled cupcakes. Refrigerate until serving time.
Desserts aren’t off-limits if you’re aiming for a heart-healthy diet. You just have to choose carefully. The high fat content of some desserts, particularly if made with saturated fat—can cause higher cholesterol levels in the body. Over time, elevated cholesterol can lead to heart attacks, strokes, sluggish circulation and kidney problems. If you stick with healthier recipes, have dessert only a few times a week and keep it to reasonable portions—you can have dessert.
Some tips in making good tasting, healthy desserts:
Paying a little extra for high-quality products, like premium chocolate and pure vanilla extract, can pay off. More-flavorful ingredients make lower calorie desserts taste better.
Use two egg whites or a quarter cup of refrigerated egg substitute in place of one egg and you’ll trim about 60 calories and six grams of fat from your treats. In my experience, baked goods turn out really well when using egg substitutes.
Most chocolate chip cookies are much larger than what is considered a healthy portion. Use a tablespoon to measure out the dough. For brownies and sheet cakes, cut them into two-inch squares before serving. Pie slices should be about one and a half inches across at the widest part.
Replacing one cup of white flour with white whole wheat flour adds 10 grams of heart-healthy fiber to your baked goods. Because whole grains are coarser than refined ones, it is better to use no more than a fifty-fifty mix in your recipe.
You can also make graham cracker crusts that will hold together without melted butter. Pulse 10 honey graham cracker sheets (six ounces) into fine crumbs in a food processor. Add two tablespoons of low-fat milk and process for another 30 seconds, or until the crumbs stick when pressed together. Press the mixture into a nine-inch pie dish and bake at 350°F for 10 to 12 minutes.
Sugar substitutes have a different chemical consistency and are often sweeter than sugar, meaning you’ll need less. For best results, use sweetener-sugar hybrids developed specifically for baking, like Domino Light or Truvia Baking Blend and follow the directions on the package.
You can use less fat and sugar in a recipe by substituting a portion of the fat and sugar with fruit or vegetable purees. They make desserts denser, so try a 25 to 50 percent trade to find the right combination.
Here are some suggestions:
1. Applesauce
The mild flavor of unsweetened applesauce works particularly well in muffins and cakes. Use an equal amount to replace butter, oil or shortening in your recipe.
2. Canned pumpkin or sweet potato puree
Substitute either one for fat in a one-to-one ratio in spice breads, spice cakes or chocolate desserts. You can also add a can of pumpkin to a box of brownie mix in place of the eggs and oil.
3. Prunes or dates
These add richness and deepen the color of gingerbread and brownies. Blend a half cup with six tablespoons of water until smooth, then use the puree to replace an equal amount of fat.
4. Bananas
Try substituting half the amount of the oil called for with the same amount of mashed banana.
Chocolate Ricotta Mousse
Ingredients
- 6 ounces good quality dark chocolate, chopped
- 1 15 ounce container part-skim ricotta cheese
- 1/4 cup fat-free half-and-half
- 1/2 teaspoon vanilla
- Raspberries or shaved chocolate for garnishing
Directions
Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.
In a food processor bowl combine ricotta cheese, half-and-half and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined.
Spoon into small bowls or glasses. Serve immediately or cover and chill for up to 24 hours. If desired, garnish with fresh berries or chocolate shavings. Makes 4 servings.
Fresh Orange Sorbet
Ingredients
- 10 medium oranges
- 2 1/2 cups water
- 1 cup sugar
- 1/3 cup fresh lemon juice (about 2 medium)
- Grated orange rind
- Mint sprigs (optional)
Directions
Carefully remove the rind from 2 oranges using a vegetable peeler; discard the white pith. Cut rind into 1 x ¼-inch-thick strips. Set aside.
Cut peeled oranges in half and using a citrus press squeeze juice from the orange halves into a large measuring cup. Squeeze the juice from the remaining 8 oranges until juice measures 2 2/3 cups.
Combine 2 1/2 cups water and the sugar in a small saucepan; bring to a boil. Add reserved rind strips to the pan. Reduce heat; simmer for 5 minutes. Strain sugar mixture through a sieve over a bowl, reserving the liquid; discard solids. Cool completely.
Add orange juice and lemon juice to the sugar mixture; stir well. Pour mixture into the freezer bowl of an ice-cream maker; freeze according to manufacturer’s instructions.
Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.
Dark Chocolate Mint Bars
Ingredients
- Nonstick cooking spray
- 1 cup quick-cooking rolled oats
- 3/4 cup good quality dark or semisweet chocolate pieces
- 1/4 cup unsalted butter
- 1 cup finely crushed chocolate wafers (about 19 wafers)
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon trans-free, fat-free shortening
- 1 cup powdered sugar
- 2 tablespoons reduced-fat cream cheese (Neufchatel), softened
- 1 tablespoon low-fat milk
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla
- 2 teaspoons kale or parsley juice for a natural green color, optional
Directions
Line an 8 x 8 x 2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with cooking spray. Set aside.
For the crust:
In a food processor pulse oats until fine.
In a medium saucepan combine 1/4 cup of the chocolate pieces and the butter; heat and stir until melted.
Stir in the processed oats, finely crushed chocolate wafers, cocoa powder and salt. Press this mixture into the bottom of the prepared pan. Chill for 15 minutes.
In the same saucepan combine the remaining 1/2 cup chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Set aside.
In a medium bowl beat together the powdered sugar, cream cheese, milk, peppermint extract, vanilla and kale juice, if using for a green color, until smooth.
Spread over the crust and drizzle with the melted chocolate mixture.
Chill about 1 hour or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars.
Almond Panna Cotta with Blueberry Sauce
4 servings
Ingredients
- 1 envelope unflavored gelatin (2 1/2 teaspoons)
- 1/4 cup cold water
- 2 cups reduced-fat milk (2%)
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 4 teaspoons Amaretto or almond extract
- 1 cup frozen blueberries
- 2 tablespoons orange juice
- 1 tablespoon sugar
- 1/4 teaspoon cornstarch
- 1/4 teaspoon vanilla
Directions
For the Panna Cotta:
In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until the milk is heated through and the sugar is dissolved. Stir in Amaretto or almond extract. Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.
For the sauce:
In a small saucepan, combine blueberries, orange juice, 1 tablespoon sugar and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
To serve:
Run a thin knife around the edge of each panna cotta and unmold onto individual plates. Top with sauce. Makes 4 (1 panna cotta with 2-tablespoons sauce) servings.
Red Velvet Cupcakes
For a red color without the artificial dye, use either sliced or whole canned beets, whichever costs less. An 8 1/4-ounce can yields slightly more than 1 cup. Look to be sure there is no sugar added or that they are pickled beets. You will not taste the flavor of the beets in the cupcakes. It is best to make these cupcakes the day before you plan on serving them.
Makes 12 cupcakes.
Ingredients
- 1 cup canned beets, drained
- 1/2 cup reduced-fat buttermilk, divided
- 1/2 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons unbleached all-purpose flour
- 6 tablespoons unsweetened natural cocoa
- 1/2 teaspoon. baking powder
- 1/2 teaspoon. baking soda
- 1/2 teaspoon. ground cinnamon
- 1/2 teaspoon. kosher salt
- 1/3 cup light olive oil, chilled
- 3/4 cup sugar
- 1 large egg, cold
Cream Cheese Frosting
- 2/3 cup confectioners sugar
- 4 tablespoons reduced-fat cream cheese
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F. Place paper liners into a 12-cup regular size muffin pan.
Coarsely chop beets and place in the blender with 1/4 cup buttermilk. Process until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and process until pureed, making sure no lumps remain.
In a small bowl, combine flour, 6 tablespoons of cocoa, baking powder, baking soda, cinnamon and salt.
In medium bowl, combine cold oil and sugar. With hand mixer or electric mixer on medium speed, mix until the sugar is evenly moistened. Add cold egg and beat at high-speed until mixture resembles mayonnaise and sugar is almost completely dissolved, takes about 90 seconds.
Add the pureed beet mixture and mix until combined. Sift dry ingredients into the bowl and mix, either on low-speed or by hand until combined with the wet ingredients.
Divide batter evenly among the 12 muffin cups, filling them about two-thirds full.
Bake cupcakes for 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to a wire rack and cool completely before frosting.
Cupcakes taste the best when stored overnight at room temperature in a covered container.Make the frosting as directed below and refrigerate overnight.
The next day, frost cupcakes, using about 1 tablespoon of the frosting for each. The frosted cupcakes can sit at room temperature for up to 12 hours.
Cream Cheese Frosting
In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.
This frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in the refrigerator for 5 days.
Makes a generous 2/3 cup.
SICILY — SPRING MORNING by Leonid Afremov
Make some healthy, delicious spring desserts with in-season ingredients like lemon, berries, rhubarb, cherries and herbs. A great way to celebrate spring.
These desserts can fit any occasion, whether you are entertaining guests or as a delicious ending to a family dinner.
Olive Oil Cornmeal Cake with Strawberry Sauce
Ingredients
- 1 ⅓ cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup olive oil
- 2 tablespoons finely snipped fresh basil
- 1 tablespoon coarse sugar or sparkling sugar
- Strawberry Sauce, (recipe below)
- Fresh basil leaves and/or fresh strawberries
Directions
Preheat the oven to 375 degrees F. Grease and flour an 8 x 1-1/2-inch round cake pan; set aside.
In a medium bowl stir together flour, cornmeal, baking powder and salt. Set aside.
In a large bowl whisk together eggs, granulated sugar, milk and olive oil. Using a wooden spoon, stir in flour mixture and snipped basil until combined.
Pour batter into prepared cake pan, spreading evenly. Sprinkle with coarse sugar.
Bake about 30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
Remove cake from the pan. Turn cake, sugar side up. Cool completely on a wire rack.
To serve, cut cake into wedges. Serve with Strawberry Sauce and garnish with fresh basil leaves and/or fresh strawberries.
Strawberry Sauce
Ingredients
- 2 cups of fresh strawberries, hulled
- 2 tablespoons of granulated sugar
- 1 tablespoons of white balsamic vinegar
Directions
In a blender or food processor, combine strawberries, sugar and 1 tablespoon of the white balsamic vinegar. Cover and blend or process until smooth.
If desired, stir in additional white balsamic vinegar to taste. Cover and chill for up to 24 hours. Stir before serving.
Rosemary and Lemon Cupcakes
Ingredients
- 1/2 cup butter, softened
- 2 eggs
- 1 ¾ cups cake flour
- 2 teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 ½ teaspoons lemon extract
- 1/2 teaspoon vanilla
- 2/3 cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- Lemon Glaze (recipe below)
Directions
Let butter and eggs stand at room temperature for 30 minutes.
Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.
In a medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
Preheat the oven to 350 degrees F.
In the large bowl of an electric mixer, beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to the butter mixture; beat on low after each addition, just until combined. Stir in the lemon peel and lemon juice.
Spoon batter into prepared cups to three-fourths full.
Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean.
(Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in the muffin pan on a rack 5 minutes. Remove muffins from the pan; cool completely.
Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.
Lemon Glaze
Ingredients
- 1 cup of powdered sugar
- 5 teaspoons of lemon juice
- 1/2 teaspoon of finely shredded lemon peel
Directions
In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.
Cherries Poached in Red Wine with Mascarpone Cream
4 servings
Ingredients
- 2 1/4 cups red wine
- 1 cup sugar
- 1 1-by-3-inch strip orange zest
- 2 pounds sweet cherries, halved and pitted
- 1 cup mascarpone cheese
- 2 1/2 tablespoons honey
Directions
In a medium stainless-steel saucepan, combine the wine, sugar and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel serving bowl.
In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.
Blueberry-Lemon Shortcakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup quick-cooking rolled oats
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons cold butter, cut up
- 1 egg
- 3 tablespoons fat-free milk
- 3 tablespoons honey
- 2 tablespoons plain fat-free Greek yogurt
- 2 teaspoons finely shredded lemon peel
- 1 recipe Honey-Yogurt Cream (below)
- 1 cup fresh blueberries
- 1 tablespoon honey
Directions
Preheat the oven to 400 degrees F.
In a large bowl stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened.
Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool.
To serve, split the shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries.
Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately.
Honey-Yogurt Cream
Ingredients
- 1 ounce of plain fat-free Greek yogurt
- 1 tablespoon of honey
- 1/2 cup of whipped cream
Directions
In a medium bowl stir together yogurt and honey. Fold in whipped cream.
Rhubarb Buckle
Buckle Is a type of cake made in a single layer with fresh fruit added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.
For the cake
- Vegetable-oil cooking spray, for cake pans
- 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
- 2 cups sugar, divided
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/2 sticks unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
For the crumb topping
- 1 cup all-purpose flour
- 1/4 cup light-brown sugar
- 1/4 teaspoon coarse salt
- 1/2 stick unsalted butter, melted
Directions
Make the cake:
Preheat the oven to 350 degrees F, with the oven rack in the center position.
Coat two 9-inch square cake pans with cooking spray and line them with parchment, leaving an overhang on 2 sides.
Stir together rhubarb and 1 cup sugar; set aside to macerate.
Whisk together flour, baking powder and salt.
Beat together butter, remaining 1 cup of sugar and the lemon zest until light and fluffy.
Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with the sour cream, beginning and ending with the flour mixture.
Make the crumb topping:
Stir together flour, brown sugar and salt. Add melted butter; stir to combine.
Divide batter between the pans. Top with rhubarb mixture and sprinkle with crumb topping.
Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in the pans on wire racks, then lift cakes from the pans using the parchment overhangs.
Remove parchment. Before serving, cut buckle into 2-inch squares.
Millions of people flock each year to New Orleans to celebrate one of the biggest events in the city: Mardi Gras. This holiday revolves around parades, costumes and lots of traditional food. The problem, however, is that many of us don’t have the time to fly down to the Big Easy for this special event. While you may not be in New Orleans for Fat Tuesday fun, you can bring the fun to your living room or backyard.
Make your Mardi Gras party a masquerade and ask people to wear masks and costumes. You can pick a theme like a 17th century ball (the attire of choice for many of the Mardi Gras balls in New Orleans), a favorite celebrity or even characters from comic books or movies. Or, you can simply ask that your guests come in their favorite costume without giving the dress a specific theme.
Traditional food during Mardi Gras includes slow-cooked dishes like gumbo, red beans and rice, chili or jambalaya. Finger food is always welcome, as well as any food that is purple, green or gold. A King Cake is traditional.
Bright and colorful decorations are key to any Mardi Gras party. Purple, green, and gold are the official colors of the holiday, so be sure to incorporate them into your decor You can hang purple, green and gold streamers and beads along fences or the stairs. A fun idea is to get enough beads for everyone coming to the party that you can hand to them to wear as they walk in the door.
The other most frequently tossed items from floats are doubloons, aluminum coin-like objects bearing the insignia of the float krewes. Decorate your table with an assortment of colorful doubloons and encourage your guests to take some home as souvenirs. Scatter confetti on the tabletop and light some votive candles.
I have lived for some years near New Orleans, but I have not developed a taste for their traditional seasoned dishes. So here is my suggested dinner party menu for 8 for some great food that is somewhat close to the New Orleans style.
Don’t forget to play New Orleans jazz or Zydeco music and, then, there are the drinks.
Laissez les bon temps rouler!
The Hurricane became popular at Pat O’Brien’s bar in 1940’s New Orleans, after it debuted at the 1939 World’s Fair. It was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created this rum drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.
Hurricane Cocktail
1 cocktail
- 2 ounces light rum
- 2 ounces dark rum
- 2 ounces passion fruit juice
- 1 ounce orange juice
- Juice of a half a lime
- 1 tablespoon simple syrup
- 1 tablespoon grenadine
- Orange slice and cherry for garnish
Directions
Squeeze juice from half a lime into cocktail shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well.
Strain into a hurricane shaped glass.
Garnish with a cherry and an orange slice.
Citrus-Marinated Shrimp with Louis Sauce
Makes 10 to 12 appetizer servings
Ingredients
Shrimp
- 2 lemons, halved
- 2 limes, halved
- 1 orange, halved
- 1 tablespoon crushed red pepper
- 4 pounds unpeeled, large fresh shrimp
- 2 cups fresh orange juice
- 2 cups grapefruit juice
- 2 cups pineapple juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1 lemon, sliced
- 1 orange, sliced
- 1 lime, sliced
- 1 grapefruit, sliced
- 1 teaspoon dried crushed red pepper
- Garnish: citrus fruit slices
Louis Sauce
- 1 (12-ounce) jar chili sauce
- 2 cups mayonnaise
- 2 tablespoons grated onion
- 2 tablespoons grated lemon rind
- 3 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 1 1/2 teaspoons Greek seasoning
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon hot sauce
Directions
Make the Louis Sauce:
Stir together all the ingredients. Cover and chill until ready to serve.
Make the Shrimp
Combine the lemon, lime and orange halves, crushed red pepper and salted water to cover in a Dutch oven. Bring to a boil; add shrimp and cook about 2 minutes or just until the shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
Peel shrimp, leaving the tails on. Devein.
Combine orange juice with the remaining ingredients, except the garnishes in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal and chill 25 minutes.
Drain off liquid. Serve shrimp with Louis Sauce and garnishes.
Fried Green Tomatoes
Serves 8-12
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons cayenne pepper
- 2 eggs
- 2 tablespoons milk
- 2 cups cornflake crumbs
- 8 medium green tomatoes, cut into 1/2-inch slices
- 1/2 cup canola oil
- Louis Sauce, recipe above
Directions
In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat the eggs and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry with paper towels. Coat with flour mixture, dip into egg mixture and then coat with crumbs.
In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels.
Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Serve along side shrimp and Louis sauce.
Blackened Steaks with Horseradish Cream and Butter-Basted Potatoes
Serve with the Arugula Salad on the side. Recipe below.
8 Servings
STEAKS
- Olive oil cooking spray
- 3 lbs boneless grilling steaks (such as ribeye, top sirloin, or strip)
- 4 tablespoons blackening seasoning
- 8 oz whipped cream cheese spread
- 1/2 cup half-and-half
- 4 tablespoons prepared horseradish
POTATOES
- 8 medium white baking potatoes
- 6 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 2 teaspoons herb-seasoned salt
- 1 teaspoon pepper
- 8 slices bacon, cut into 2 inch pieces
Directions
For the potatoes
Preheat the oven to 475ºF.
Cut potatoes into quarters; place in microwave-safe bowl. Top with butter and cover; microwave on HIGH 5 minutes.
Stir potatoes to evenly coat with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.
Transfer potatoes to 2-quart baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper.
Arrange onions evenly over potatoes; top, evenly, with bacon pieces. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp.
For the steaks
Coat grill rack with cooking spray; preheat an outdoor grill.
Season both sides of steaks with blackening seasoning. Place steaks on grill; close lid (or cover loosely with foil). Grill 4-6 minutes on each side or until 145°F (for medium-rare).
Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.
Arugula, Orange and Fennel Salad
Serves 8
Ingredients
- 4 navel oranges
- 1/2 cup white wine vinegar
- 1 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 (5-ounce) bag arugula, washed, stemmed, and spun dry
- 2 medium fennel bulb, quartered and sliced very thin
- 2 small sweet onion, sliced very thin
- Black or green olives, slivered
Directions
Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel and reserve. With the flat end of an orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around the orange. Working over a bowl to collect juice, cut between membranes to separate orange segments and set aside. Repeat with the three other oranges.
Squeeze juice from orange tops, bottoms and membranes into bowl (you should have about 1 cup) and strain into a sauté pan. Add vinegar and bring to a boil over medium-high heat. Reduce heat to low and simmer until reduced to about 1/2 cup, about 7 minutes. Pour hot liquid into a bowl and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.
Toss arugula with fennel, onion and 1/2 cup of the dressing. Divide among 8 plates and add reserved orange segments to each plate. Drizzle with a little of the remaining dressing and top with olives. Serve immediately.
Country Corn Bread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup (8 ounces) plain yogurt
- 1/4 cup vegetable oil
Directions
In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375°F for 20-25 minutes or until the top is lightly browned and a toothpick inserted near the center comes out clean. Cut into small squares and serve warm
King Cupcakes
Makes 1 dozen
Ingredients
- 1/2 cup warm whole milk (110°)
- 2 (1/4-ounce) packages dry yeast
- 1/4 cup granulated sugar plus 4 teaspoons
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 3 teaspoons fresh lemon juice, divided
- 1 1/4 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon ground cinnamon, divided
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 cup powdered sugar
- 1 1/2 tablespoons hot water
- Purple, green, and yellow sugar sprinkles
Directions
Combine milk, yeast and 1/4 cup sugar in a bowl. Stir well and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
Combine flours, 2 teaspoons cinnamon and kosher salt in an electric mixing bowl. Add milk/yeast mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
Place dough in a well-greased bowl, turning to the grease top. Cover with a kitchen towel and let rise in a warm place (85°), free from drafts, about 1 hour.
Punch dough down, and place on a lightly floured surface. Roll dough into a 12 x 8 inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar and sprinkle evenly over dough. Roll dough into a log and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
Preheat the oven to 375°F. Brush cupcake tops with beaten egg and bake 20 minutes. Remove from pan and let cool on a wire rack.
Combine powdered sugar, water and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes and top with sprinkles.
