Enjoy the current issue of New Jersey Countryside Magazine, available now at bookstores, on newsstands and by subscription.
Wine Notes
Nine wines at great prices for terrific parties
It is possible to provide very good wines for your party guests without going over the party budget. Just think out of the box, or wine case rather. Consider some alternative selections to wines or consider the entire world’s wine producing areas rather than concentrating on just one particular country. Choosing the right wines for a large party might be easier with some attention to a few of our expert’s basic suggestions.
Restaurant Spotlight
Trattoria Mediterranea
Trattoria Mediterranea is tucked away in a small strip mall on Lamington Road in Bedminster. But don’t let the location fool you; Trattoria Mediterranea has been serving very good regional Italian cuisine since 1994, prepared by Chef Michael Pannia from Calabria, Italy, who owns the restaurant with his wife, Elisa.
Cooking Lesson
Cupcake 101
In case you haven’t noticed, cupcakes are hot — or least warm from the ovens of dozens of cupcakeries, bakeries and little cafes. Mr. Cupcake, Crumbs, Zoe’s Cupcake Café, House of Cupcakes … it seems the population of the Garden State simply can’t get enough of these wondrous little cakes that have always been beloved but have now taken on a new and irresistible panache.
Pick up the spring issue for all the tools and tips for a sweet surrender, and here is a simple recipe to get you started:
Sour Cream Cupcakes
INGREDIENTS
4 eggs
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
1 cup sour cream
1 tsp. vanilla
2 1/4 cups flour
1 tbsp. baking powder
1/2 tsp. salt
PROCEDURE
1 Preheat oven to 350 degrees.
2 Line 12 regular-size (2 1/2-inches in diameter) muffin cups with paper liners. Set aside.
3 Beat eggs until light and fluffy in a large mixing bowl.
4 Add sugar and butter. Beat until well incorporated.
5 Add sour cream and vanilla, mixing until well incorporated.
6 In another bowl, combine dry ingredients, and add gradually to sour cream-egg mixture until batter is smooth.
7 Fill prepared cupcake pan cups 2/3 full. Set aside remaining batter.
8 Bake for 20 to 25 minutes, but begin checking for doneness at about 12 minutes.
9 Cool in pan on a wire rack 5 minutes before removing from pan to finish cooling on the rack. Cool completely before frosting.
10 Repeat baking instructions for the second batch.
Yield: 2 dozen cupcakes
Mom’s Cupcake Frosting
INGREDIENTS
2 cups (16-ounces) confectioners’ sugar
1/2 cup (1 stick) butter at room temperature
3 tbsp. milk, plus a little more as needed
2 tsp. vanilla
3 drops blue food coloring
(optional)
PROCEDURE
1 Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth.
2 Add additional milk by teaspoonfuls until frosting reaches the right consistency.
3 Add food coloring or flavoring, if desired.
Yield: 2 1/2 cups frosting
Read more in the spring issue of New Jersey Countryside Magazine, available now at bookstores, on newsstands and by subscription. Click here to get one free bonus issue and save more than 80% on a subscription.