Wine and Cheese Cupcakes

Yes I did and yes, you're titillated. We all love wine, cheese and dessert--why not knock them all out with one recipe? These cupcakes are for celebrating 22 years of Philip Clements! Phil, a fellow foodie, deserved something a little extra than the standard birthday cake recipe. Found this from one of my favorites, the cupcake project.

Wine and Cheese Cupcakes

Yield: 12 cupcakes + a small loaf size cake

• 2 C all-purpose flour
• 3/4 C unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 C unsalted butter, room temperature
• 4 oz Camembert cheese
• 1 3/4 C sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 C dry red wine 
• 1 C walnut halves

1. In a medium-sized bowl, whisk the flour, cocoa powder, baking soda and salt.
2. In another medium-sized bowl, beat the butter, cheese, and sugar until light and fluffy.
3. Mix in the eggs one at a time and beat until incorporated.
4. Mix in the vanilla.
5. Alternately mix the dry ingredients and the red wine into the butter mixture until just combined. 
6. Fold in the walnuts.  (You can chop them if you prefer, but I liked the nice big chunks.)
7. Fill cupcake liners 3/4 full.
8. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.

Red Wine Chocolate Ganache

This recipe should make enough to easily frost 12 cupcakes. 

• 2 oz dark chocolate, chopped into a few pieces
• 1/2 C unsalted butter
• 2 oz red wine (I used a Shiraz)

1. Place the chocolate and the butter in a microwave-safe bowl.
2. Microwave for 10 seconds and then remove and stir.  
3. Repeat step 2 until the chocolate is all melted.
4. Slowly pour in the wine and mix thoroughly.
5. Place in the refrigerator until it hardens enough to easily spread (about 10 minutes).
6. Spread on cupcakes, use as a dip, or eat by the spoonful.

Ecuadorian Quinoa Casserole

Love me some good ol' quinoa. It cooks faster than rice and has that extra crunchy punch.

Quinoa is not technically a grain but the fruit of the Chenopodium family. It contains 16 to 20% protein, is high in amino acids that tends to be lower in other grains, contains iron, calcium, vitamin E, and is relatively high in fat. Quinoa (liek all grains) anitnutrients which interfere with the absorption of nutrients, and therefore require a long soaking as part of the preparation process in order to neutralize. This is a recipe from Nourishing Traditions from a "chipper centenarian living in Equador". It incorporates the basic principles for easy digestion and thorough assimilation--animal stock, presoaking grains, cultured cream rich in fat-soluble vitamins.

I slightly adjusted the recipe because I was missing a few ingredients.

Serves 6-8

2 c quinoa (I discovered red quinoa for this recipe. Compared to white it has a slightly earthier flavor)

6 c warm water plus 2 tbsp yoghurt or buttermilk

1 bunch green onions

2 tbsp evoo

1 tsp paprika

1/2 tsp cayenne pepper

4 c beef or chicken stock 

1/2 tsp garlic, mashed

2 medium potatoes, sliced thinly

4 tbsp cream cheese

1/2 tsp sea salt

Soak quinoa in warm water mixture for at least 12 hours (soaking grains in water and lactobacilli allows the break down and neutralization of phytic acid). Rinse, drain well. Saute onions in oil, add paprika and pepper, ass garlic at last minute. Add quinoa and stock, bring to boil. Reduce heat, cover, simmer for 1 hour or more on very low heat. About 45 minutes before serving add potatoes and salt. To serve, stir cheese in cream cheese.