Mother’s Day Tips From A Girl Hunter

Chef Georgia Pelligrini

Chef Georgia Pellegrini authors a popular blog and the newly released book, "Girl Hunter"

All you dudes with dirt under your nails, hat-hair and big plans for the weekend, listen up: it’s time for a little TLC for your mother.

All those years of scuffed knees, torn jeans, broken windows, those “oops” accidents, you making noise early or late from hunting trips or dates … it’s time for payback this weekend. Mother’s Day is this Sunday and that means gettin’ cleaned up, a liberal dose of hugs (more than usual, and you better be huggin’ your mama!) and maybe a little unexpected treat.

Noted chef Georgia Pellegrini has a super list of desert treats you can make without much effort. Now, c’mon guys … don’t just buy some Twinkies and smother them with strawberries. Go the extra mile and try to do something cool and different.

Click on any of the desert titles under the photos in this array, or visit Pellegrini’s other recipes on her site for some cool wild game dishes. Don’t let the frilly stuff fool you. She likes cooking good food, is a hunter and has some good vittles.

Ingredients

For the Cake:
1 1/2 cups all purpose or cake flour
1 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, room temperature
1/3 + 1/8 cup sugar
1/2 teaspoon rum
1/2 cup coconut milk
4 large egg whites
1 ripe banana pureed

Bananas Foster Cupcakes

For the Cream Filling:
¾ cup sugar
½ cup all purpose flour
½ teaspoon salt
4 egg yolks
1 ½ cups coconut milk
1 teaspoon rum
1 tablespoon butter
For the Icing:
¾ cup sugar
¼ teaspoon cream of tartar
1 pinch salt
1/8 cup coconut milk
1/8 cup water
2 egg whites
1 teaspoon rum
Instructions
For the Cake:
Preheat the oven to 350° F. Line one muffin pan with paper liners or butter and set aside. In a bowl, whisk together flour, baking powder and salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1/3 cup sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in the rum, then the banana. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk, until just combined. Transfer mixture to a large bowl and set aside.
Rinse the bowl of the electric mixer and add the whisk attachment. Beat the egg whites on low speed until foamy. With the mixer running, gradually add the remaining 1/8 cup sugar and beat on high speed until stiff, glossy peaks form, about 4 minutes. Don’t overbeat these lovely peaks or they will turn lumpy. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Then gently fold in the rest. Divide the batter evenly among the muffin cups. Bake, rotating pans halfway through, until the cupcakes are golden brown and a toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes. Remove and let cool.
For the Cream Filling:
Combine the sugar, flour and salt in a bowl, and stir well to mix so there are no lumps. Set aside. In a heavy saucepan, beat the egg yolks well with a whisk. Over low heat, add the flour mixture to the egg yolks, alternately with the milk and rum, stirring constantly with a wooden spoon, scraping the sides and corners of the saucepan as you go so the egg doesn’t cook. When the mixture begins to thicken, add the butter, continuing to stir. Keep stirring until mixture reaches a nice pudding consistency, about 10 minutes. Remove from heat. Fit a pastry bag with a small tip and fill it with the cream. Push the tip through the bottom of each cupcake and gently squeeze the pudding into the middle.
For the Icing: 
Combine all of the ingredients except the rum in a double boiler and whisk constantly until it becomes thick and glossy, about 7 minutes, adding the rum half way through. Let it cool a bit, then spoon pillowy mounds of it on top of each cupcake.

Cooking Resources

 

For more cooking advice, check out these great resources, including the newly added guide “Happy Healthy Family, Tracking the Outdoors In”

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