1tsp- chopped garlic
1lemon juice
1/4 c. white wine
1oz unsalted butter, melted and cubed
salt and freshly ground black papper
Heat oil and cook mahi mahi till underside is golden brown. Turn the fish over and add garlic, lemon juice, white wine. When wine and lemon juice have cooked down, add the butter. Season with salt and butter.
This was so good! Partly because I ate it after fasting for a while...?? I remember Mahi mahi was really fishy last time I had one but this was mild and flavorful. So yummy!
This is the first time I used wine in cooking. I inherited it from my brother in law who used and left it here. I made sure and boiled the alcohol out but I wonder if it will taste the same with water.
Sorry, no pics!
Thursday, June 9, 2011
Tuesday, June 7, 2011
Coconut Lime Cupcakes
Caroline celebrated her birthday today so this is what I made for our party up at the park:
Coconut Cake with Pineapple Lime Cream Cheese Frosting
Ingredients:
1 cup unsalted butter, softened, plus additional for pans
3 cups cake flour, plus additional for pans
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut (found in the drink aisle by the mixers)
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups granulated sugar
2 large whole eggs
3 large egg whites
12 ounces cream cheese, not whipped
3/4 cup unsalted butter, softened
1 tablespoon finely grated fresh lime zest
2 1/2 cups confectioners’ sugar
1/2 cup chopped, drained, canned pineapple chunks
5 1/2 ounces unsweetened or sweetened flaked coconut
Directions:
-Make cake: Preheat oven to 325° and line the bottom of 2 buttered 9×2-inch round cake pans with parchment. (I made cupcakes instead)
-Butter paper and dust pans with flour, knocking out excess flour.
-Whisk together flour, baking powder, and salt in a medium bowl.
-Whisk together cream of coconut, milk, and extracts in a bowl.
-Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.
-Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.
-On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
-Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops.
-Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. (I cooked cupcakes for about 18 mins)
-Transfer pans to racks and let cool for 5 minutes.
-Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then invert layers right side up and cool.
-Make Frosting and Filling:
-Beat cream cheese in a large bowl with an electric mixer until fluffy.
-Beat in butter and lime zest until smooth.
-Slowly beat in confectioners’ sugar on low speed until smooth for frosting.
-Transfer 1 cup of frosting to a bowl and fold in pineapple for filling. (I left out the pineapple since I made cupcakes)
-Place 1 cake layer on a serving platter and spread top evenly with filling.
-Refrigerate until firm, about 20 minutes.
-Top with second layer, then spread top and sides with frosting.
-Chill cake until frosting is slightly firm.
-Coat top and sides of cake evenly with coconut flakes.
Makes 8 to 10 servings. (Made 36 cupcakes)
Coconut Cake with Pineapple Lime Cream Cheese Frosting
Ingredients:
1 cup unsalted butter, softened, plus additional for pans
3 cups cake flour, plus additional for pans
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut (found in the drink aisle by the mixers)
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups granulated sugar
2 large whole eggs
3 large egg whites
12 ounces cream cheese, not whipped
3/4 cup unsalted butter, softened
1 tablespoon finely grated fresh lime zest
2 1/2 cups confectioners’ sugar
1/2 cup chopped, drained, canned pineapple chunks
5 1/2 ounces unsweetened or sweetened flaked coconut
Directions:
-Make cake: Preheat oven to 325° and line the bottom of 2 buttered 9×2-inch round cake pans with parchment. (I made cupcakes instead)
-Butter paper and dust pans with flour, knocking out excess flour.
-Whisk together flour, baking powder, and salt in a medium bowl.
-Whisk together cream of coconut, milk, and extracts in a bowl.
-Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.
-Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.
-On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
-Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops.
-Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. (I cooked cupcakes for about 18 mins)
-Transfer pans to racks and let cool for 5 minutes.
-Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then invert layers right side up and cool.
-Make Frosting and Filling:
-Beat cream cheese in a large bowl with an electric mixer until fluffy.
-Beat in butter and lime zest until smooth.
-Slowly beat in confectioners’ sugar on low speed until smooth for frosting.
-Transfer 1 cup of frosting to a bowl and fold in pineapple for filling. (I left out the pineapple since I made cupcakes)
-Place 1 cake layer on a serving platter and spread top evenly with filling.
-Refrigerate until firm, about 20 minutes.
-Top with second layer, then spread top and sides with frosting.
-Chill cake until frosting is slightly firm.
-Coat top and sides of cake evenly with coconut flakes.
Makes 8 to 10 servings. (Made 36 cupcakes)
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