Our family was invited to share a New Year’s Eve dinner with Marco’s best friend and his parents, and I was put in charge of desserts – my favorite course!
Seeing as how it was NYE, I knew a champagne cupcake was in order, and winter is a wonderful time for pomegranate. But, in case there were guests who did not enjoy cake as much as I do, I thought a fruit and cheese coupling would do nicely. I had found a recipe that contained brie and apples in a puff pastry, and thought I’d easily duplicate it with different pairings.
Champagne cupcakes (I actually used a Prosecco, as it is sweet, dry, and inexpensive) – based on the recipe from Homemade by Holman
2 3/4 C all purpose flour (I used 2 3/4 C + 2 tbsp whole wheat cake flour)
3 tsp baking powder
1 tsp salt
2/3 C unsalted butter (room temperature)
1 3/4 C caster sugar or Baker’s Sugar
3/4 C champagne
1/2 tsp vanilla extract
6 egg whites
Preheat the oven to 350 degrees, and prepare your muffin/cupcake pan with paper liners. Combine the champagne and vanilla together in a small bowl. Whisk together the flour, baking powder and salt in a large bowl. In a mixing bowl, cream the butter and sugar on a medium speed until light and fluffy (approx 3 minutes). Add the flour in three separate batches, alternating with the champagne mixture (ex flour mix, champagne mix, flour, etc) until combined. Set bowl aside.
In a clean mixing bowl, beat egg whites on high speed until they hold stiff peaks. Fold in about 1/3 of the egg whites to lighten the batter then gently fold in the remaining egg whites. Spoon batter into cups until each is about 2/3 full. Bake approximately twenty minutes, until a toothpick inserted in the center comes out clean. Cool about five minutes in the pan, then transfer to a cooling rack until cool enough to frost.
2 1/2 sticks unsalted butter
4 cups powdered sugar, sifted
1/4 cup pomegranate puree (I use Perfect Puree pomegranate concentrate)
cornstarch, as needed
Let butter sit for about 30 minutes at room temperature, then cut into cubes. Using an electric mixer, beat on high until the butter if fluffy. Add sugar, 1 cup a time, until combined. Add the puree concentrate 1 tbsp at a time, checking for your flavor preference – I wanted a lot of the tartness to come through. Because so much liquid is added to the buttercream, but I still wanted a thick frosting, I added two tablespoons of cornstarch to the frosting to help keep it thick. You can also add more sugar, if that is your preference. Cornstarch is good because it has virtually no flavor, and will not over-sweeten your frosting.
Frost your cupcakes as you wish! I used the Wilton 1M star tip and disposable bags, and made a basic cupcake swirl, then sprinkled edible decorating pearls for a little pizzazz :-)
Fruit and cheese puff pastry envelopes (makes 8) – similar recipe HERE
2 D’Anjou pears
Pear butter (Whole Foods carries many varieties)
small block of Point Reyes bleu cheese
8 whole dried black mission figs, cut in half
1/2 wheel of Rouge et Noir triple creme brie
2 sheets of frozen puff pastry (or, if you have more time, make your own!)
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Using a pastry brush or spatula, spread a light layer of the pear butter onto each quarter of puff pastry.
Add 3 or 4 pear slices and some good sized crumbles of Point Reyes blue cheese.
Brush the border of each pastry with egg wash and fold the corners in to look like envelopes. Place the pastries on a prepared sheet pan.
Repeat process with the second sheet of puff pastry, only this time use the fig butter and sliced dry figs, and two or three small slices of brie.
Brush the tops of each with egg wash. Bake the pastries for about 24 minutes, rotating the pans once during baking, until puffed and brown. Serve warm.
Both desserts were a hit! The best part about the puff pastry envelopes is that they are easily adaptable to suit palettes. Any fruit and cheese combinations can be used – aged cheddar and apple would do nicely!