Magnolia's Vanilla Buttercream Frosting

Recipe from: More From Magnolia by Allysa Torey

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Ingredients:

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yields: Makes enough for 2 dozen cupcakes

Watch this video to see how Magnolia’s frosting technique!

http://www.youtube.com/watch?v=G0-a86o5IqU

Roasted Potato Trio

Ingredients:

2 1/2 pounds sweet potatoes
2 pounds red potatoes
1 pound Yukon gold potatoes
1/4 cup butter
1/4 cup olive oil
1/3 cup chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation:

Cut potatoes into 1/2-inch-thick slices.

Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter is melted. Brush 1/4 cup butter mixture evenly over 2 baking sheets. Arrange potato slices evenly in a single layer on prepared sheets; brush with remaining butter mixture. Sprinkle with salt and pepper.

Bake at 450° for 35 minutes or until potato slices are golden brown.

Yield: 8 servings

Beef Fillets with Stilton-Portobello Sauce

Ingredients:
8 (6-ounce) beef tenderloin fillets
1 tablespoon chopped fresh thyme
3/4 teaspoon freshly ground pepper
1/2 cup butter or margarine, divided
2 (6-ounce) packages Portobello mushroom caps, sliced
1/2 cup dry red wine or beef broth
3/4 cup sour cream
4 1/2 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh thyme sprigs

Rub fillets evenly with chopped thyme and pepper. Melt 1/4 cup butter in a large skillet over medium-high heat. Add fillets, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove from skillet, and keep warm.

Melt remaining 1/4 cup butter in skillet. Add sliced mushrooms and sauté 3 to 4 minutes or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream and 1/4 cup cheese until melted. Drizzle sauce over fillets; sprinkle with remaining cheese. Garnish, if desired.

Yield: Makes 8 servings

Vegetable Bisque

Ingredients:

3 tablespoons butter
3 tablespoons flour
4 cups chicken broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small chopped onion
1 small clove garlic, minced
1/4 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Cheddar cheese

In a large, heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper, which have been mixed. Cover and simmer 8 minutes until vegetables are tender.

Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese.

Yield: Serves 6 to 8.

Caprese Salad

Ingredients:
1 pound fresh mozzarella
4 large heirloom tomatoes
1/2 cup loosely packed fresh basil, torn
Sea salt
Freshly cracked black pepper
Balsamic vinegar
Extra-virgin olive oil

Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil.

Yield: Makes 6 servings