Monthly Archives: December 2020

SMBC via Sweetapolita

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Ingredients

  • 10 large fresh egg whites (300 g)
  • 2-1/2 cups 500 g sugar
  • 3 cups 680 g unsalted butter, cut into cubes and cool, but not cold
  • 1 tablespoon + 1 teaspoon 20 ml pure vanilla extract
  • pinch of salt

Instructions

  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
  3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  4. Add additional flavours, purees, as desired.

Sweetapolita’s Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

***If buttercream still doesn’t have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.

Sweetapolita’s Notes on a few Variations:

  • Chocolate Buttercream:  Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate (the best you can get–I use Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated.
  • Strawberry Buttercream (or any other berry version):  Add fruit puree to taste (approximately 1/2 cup for 5 cups of SMB).
  • Vanilla Bean Buttercream: Add 1 tablespoon of vanilla bean paste OR 1 vanilla bean, scraped for every 5 cups of SMB, and beat until incorporated.
  • Lemon Buttercream: Eliminate vanilla extract and add 1 teaspoon of pure lemon extract  for every 5 cups of SMB, or to taste, and beat until incorporated.
  • You can also add liqueurs and other flavourings, as well as any food gel colours to achieve any desired colour.

30 Minute Ground Beef Enchilada Skillet Dinner

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Ingredients:

1 pound ground beef
1/2 onion, chopped
2 cloves garlic, chopped
salt and pepper
4 green onions, chopped
1 (28 ounce) can enchilada sauce (I used mild)
1 C chicken broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 Tb butter
12 corn tortillas
4 C Mexican blend cheese

1. Grab a deep, oven safe skillet. Mine is 3 inches deep and 11 inches wide. 
2. Heat the skillet up over medium high heat. Add 1 pound ground beef, 1/2 a chopped onion and 2 cloves chopped garlic. Hit it with a bit of salt and pepper. Cook, stirring often until the meat is browned and the onions are translucent. Should only take about 5-6 minutes. 
3. While your meat is browning, chop 4 green onions, 1/4 cup cilantro and 1 can of sliced olives and set them aside. 
4. When your meat has browned, drain the grease from the pan and add 1 can enchilada sauce. Pour in 1 cup chicken broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar and 1 tablespoon of butter. Give everything a nice stir and bring it to a simmer. Cover and let is the sauce simmer away for 5 minutes. Those flavors need a chance to get to know each other better. 🙂 
5. Pour all but 1 cup of the sauce into a separate bowl. 
6. Layer 6 corn tortillas into the skillet, and cover them with half of the remaining sauce. 
7. Cover the sauce with 2 cups Mexican blend cheese. Sprinkle half of the green onions, cilantro and olives over the cheese. 
8. Layer 6-7 more tortillas into the skillet and cover with the remaining sauce. 
9. Sprinkle 2 more cups of cheese onto the sauce. 
10. Turn your oven to broil. Please, pretty please be sure that your skillet is oven safe. If it’s not, just allow the cheese to melt while you have the pan on the stove top. If your pan is oven safe then pop it in and let the cheese get nice and melted. Watch it carefully. It should only take 3-4 minutes. 
11. Allow the skillet to sit for 3-4 minutes, then sprinkle the remaining green onion, olives and cilantro on top. 

Light Turkey or Chicken Corn Chowder

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Prep Time20 mins Cook Time25 mins Total Time45 mins

Ingredients

Instructions

  • Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
  • Add the green chiles and cook for 1 minute.
  • Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  • Add the corn and simmer for 3 minutes.
  • Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
  • Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
  • Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
  • Ladle into soup bowls, garnish with green onions and serve.