Perfect Summer Cupcakes: Strawberry with Basil Buttercream

I'll be honest, I'm a tough sell when it comes to cupcakes. They're cute as can be, but they almost never compare -- in my mind -- to a nice, moist slice of cake.

But, cupcakes do offer the advantage of being a nice way to provide single servings of dessert for backyard barbeques and gatherings, without the hassle of cutting and serving. So, I'm aways on the lookout for ways to work them into my repertoire.

Lately, I've been obsessed with the idea of pairing up summer herbs with fruit. They have such an affinity for one another, and I'm often amazed that more recipes don't utilize the wonderful grassy, earthy qualities of herbs to enhance their baked goods.

So, I started off by playing around with cupcakes.

These beauties were the result of an experiment combining strawberries and basil. And -- dare I say -- I may have found a cupcake that I'll make time and time again.

The buttery vanilla and fresh strawberry batter is moist and fruity. It doesn't rise sky-high due to the moisture content of the fruit, but I also didn't have the typical issue of the cupcakes sinking in the middle as some fruit-filled cakes tend to do.

Even better, the rich, fluffy basil buttercream frosting provides a perfect light, sweet summery flavor. It's easy to work with for piping and spreading. And I really love the look of the gorgeous green flecks of basil.

Despite my cupcake nay-saying, I might be in love.

Get the recipe: Strawberry Cupcakes with Basil Buttercream

©BURP!

Mother's Day: Schaum Torte with Lemon Curd

 Unless you’re from Wisconsin, you may never have heard of schaum torte (foam cake), a favorite among German immigrant families.  You may have heard of this dessert called simply "a meringue," “Pavlova” or even a "Bizet."  Essentially all of the desserts are one in the same -- meringue, filled with sweetened whipped cream, and topped with fruit.  Like pavlova, there are two schools of thought when it comes to schaum torte -- one side insists that the meringue be crisp on the outside, but squoodgy (marshmallowy) in the center; the other camp insists that a good schaum torte is dried and crisp throughout.  

My family staunchly swears by the first approach. In fact, I actually grew up utterly convinced that the women at church who made the crisp version were simply bad cooks who had made the mistake of baking their schaum tortes too long!


My grandmother made schaum torte for at least one holiday every year while I was growing up.  Hers was always baked in a springform pan, flavored with both vanilla and almond extract, and topped with sliced strawberries (often those she picked and froze from her own garden). And it was always topped with freshly whipped cream.

One of the things about schaum torte is that it uses a boatload of eggwhites, so you end up with quite a few egg yolks that need to be used up.  While you could always freeze them for later use, I find that whipping them up into a deliciously tart lemon curd to serve with the schaum torte is a seriously smart move.  The tartness of the lemon really compliments the sugary sweetness of the torte.  And it goes perfectly with those deliciously fruity spring strawberries.

This will be our first Mother's Day without Grandma, as she passed away this fall. But, her memory will live on in that deliciously sweet squoodgy torte that will inevitably work its way into the Mother's Day menu. 

So, this recipe is a nod to Grandma, and a celebration of all that is good about spring.

Serve each scoop of schaum torte with a spoonful of fresh spring strawberries, a dollop of lemon curd, and plenty of fresh whipped cream. Serve it plain -- or fancy it up by serving in a martini glass.  Either way, Mom will love you for it. 

Schaum Torte with Lemon Curd

You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com  Seriously -- you should check it out.  So. Much. Good. Food. 

©BURP! Where Food Happens

Spring Scallop Tacos with Strawberry Salsa

Although summer has been slow to arrive here in Wisconsin, and we're growing impatient for the bountiful produce that promises to show up at the farmer's market ANY DAY NOW, we're making a real effort to enjoy the best of the season.

Just take a look at the delicious scallop tacos we threw together last weekend -- grilled sea scallops on a bed of fresh cucumber slaw and topped with a deliciously sweet & spicy strawberry salsa.

It was a deliciously light entree, and one of those dinners perfect for throwing together on a sweltering summer evening when it's simply too hot to turn on the stove.

It was also uncommonly delicious.  The strawberry salsa, which contained scallions, lime juice, and a bit of bite from jalapeno peppers, perfectly complemented the buttery scallops, while the shredded cucumbers (which had been drained and tossed with cilantro), provided a crisp, fresh crunch.

I was particularly proud of the fact that a significant percentage of the ingredients to make this dish were both local and seasonal...  with one pesky exception.  The seafood.

It can be difficult being a locavore if you're a seafood lover living in Wisconsin.  For, while we do have our fair share of lake-sourced fish -- including Walleye, Northern Pike, Trout, Bluegills, and Perch --  there are some items blatantly missing from the locally sourced fish list.

Sea scallops are at the very top of my list.  These delicious bi-valves are meaty, clean-tasting and uncommonly sweet.  Even better, in most cases scallops are a good choice when it comes to sustainable seafood.  But, there is nowhere in Wisconsin to buy a locally raised scallop.

So, what's a gal to do?
For a while, as we initially made the transition to eating more local foods, I avoided eating seafood that I couldn't source from "home".  But, after giving the situation a great deal more thought, we've since changed our tune.

When it comes to our local eating philosophy, it's probably important to clarify that we are hardly purists or perfectionists.  The fact is, MINDFUL eating is really more of what we espouse.  While we pay attention to where our food comes from, we also care about but how it's been produced, and the impact its having on not only our bodies & health, but the world around us.  We are responsible for the foods that we allow into our bodies, and we make decisions accordingly.  Likewise, we emphasize a way of living that is clearly sustainable for us all year round (not just during the summer months).

If we have the choice between eating a locally grown apple and one imported from Washington State, we'll be most likely to opt for the local apple.  Likewise, if we can find local sources for meat, dairy, and cheese, we'll be unlikely to bother with purchasing products from outside of Wisconsin.  However, the fact also remains that there are highly nutritious and delicious foods that  it makes sense to import because we can’t grow them here.  This list includes items like bananas, pineapple, coffee, coconut, and the like.  For us, it also includes seafood.

We choose to purchase scallops every now and again, and we don't feel badly about it. We choose sustainable sources and attempt to support local fish mongers whenever possible.  Most of all, we make sure to take the time to enjoy the food we're eating.

I should mention that we made this dish again last night for company, and we substituted thinly sliced red cabbage for the cucumber.  Also delicious -- and I really liked the additional color & crunch!

Spring Scallop Tacos
Strawberry Salsa