Subj : 8/17 ASPCA Cupcake Day 1
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 09:48 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Carnivore Cupcakes
Categories: Beef, Potatoes, Chilies, Vegetables
     Yield: 7 Servings

     3 oz Monterey Jack; grated on
          - small holes of box grater
     1 tb Unsalted butter
     1 md Onion; chopped fine
     1 md Rib celery; chopped fine
     1 cl Garlic; minced or pressed
     2 ts Minced fresh thyme leaves
     1 ts Paprika
   1/4 c  Tomato juice
   1/2 c  Chicken broth
     2 lg Eggs
   1/2 ts Unflavored gelatin powder
     1 tb Soy sauce
     1 ts Dijon mustard
   2/3 c  Crushed saltine crackers
     2 tb Minced fresh parsley leaves
   3/4 ts Table salt
   1/2 ts Ground black pepper
     1 lb Ground sirloin
     1 lb Ground chuck

MMMMM---------------------------GLAZE--------------------------------
   1/2 c  Ketchup
     1 ts Hot pepper sauce
   1/2 ts Ground coriander
   1/4 c  Cider vinegar
     3 tb Packed light brown sugar

 Adjust oven rack to middle position; heat oven to
 375ºF/190ºC. Spread cheese on plate and place in freezer
 until ready to use. Prepare muffin pan/sheet by buttering
 individual cavities.

 Heat butter in 10" skillet over medium-high heat until
 foaming; add onion and celery and cook, stirring
 occasionally, until beginning to brown, 6 to 8 minutes. Add
 garlic, thyme, and paprika and cook, stirring, until
 fragrant, about 1 minute. Reduce heat to low and add tomato
 juice. Cook, stirring to scrape up browned bits from pan,
 until thickened, about 1 minute. Transfer mixture to small
 bowl and set aside to cool.

 Whisk broth and eggs in large bowl until combined. Sprinkle
 gelatin over liquid and let stand 5 minutes. Stir in soy
 sauce, mustard, saltines, parsley, salt, pepper, and onion
 mixture. Crumble frozen cheese into coarse powder and
 sprinkle over mixture. Add ground beef; mix gently with
 hands until thoroughly combined, about 1 minute. Transfer
 meat to muffin tin/sheet, filling each cavity until slightly
 mounded. Smooth top and edges of meat mixture with moistened
 spatula. Bake until an instant-read thermometer inserted
 into center of cupcake reads 135º-140ºF/60ºC.

 Remove cupcakes from oven and turn on broiler.

 While meat cooks, combine ingredients for glaze in small
 saucepan; bring to simmer over medium heat and cook,
 stirring, until thick and syrupy, about 5 minutes. Spread
 half of glaze evenly over cooked meat loaf with rubber
 spatula; place under broiler and cook until glaze bubbles
 and begins to brown at edges, about 5 minutes. Remove meat
 cupcakes from metal pan and place in individual fluted paper
 cupcake forms. Spread evenly with remaining glaze; place
 cupcakes into a clean muffin tin/sheet and place back under
 broiler to cook until glaze is again bubbling and beginning
 to brown, about 5 minutes more. Let cool about 20 minutes
 before decorating.

 Use instant mashed potatoes at a consistency to be piped
 through a pastry bag to "ice" the individual cupcakes. Top
 with a Peppadew.

 From: http://chairmanstef.blogspot.com

 Uncle Dirty Dave's Archives

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