Daisy has been miffed that I’ve skipped quite a few of our daily walks while finishing off my first mini-ebook, Party Accomplished, released this past weekend on Amazon, Barnes & Noble, and of course my own shop. The ebook is a teaser for Dinner Accomplished, a series of books about adapting the Personal Chef Approach™ to your own circumstances. Party Accomplished walks you through hosting the Ladies that Lunch-while being one, too. After all, the last thing I want to be is the servant at my own party!
As you have probably figured out, the salary of a personal chef is significantly different than that of the “I won’t get out of bed for less than $10,000.00” supermodel days of yesteryear. Many of my friends are still in that socio-economic range, throwing fabulous OTT parties on a regular basis, and I was brought up that you should always reciprocate.
Party chic is not about money, it is about style and ease of entertaining. Your guest of honor will not feel comfortable if your hopping up every two seconds to take a pan out of the oven, or get another guest a bevy. From the extensive entertaining I’ve done in the past, I knew the basics of success to any party are an interesting mix of friends, beautiful surroundings, great food and drinks, and a hostess that is attentive yet relaxed enough to make sure everyone meets and conversation flows. Party Accomplished reveals my secrets in using the Personal Chef Approach™ to organizing, cooking and hosting a party you can actually kick back to enjoy with your friends. Everything is simple, yet elegantly, prepared in advance.
Throw your own Ladies that Lunch using my menu, recipes, grocery lists, and plan of action, or adapt the principles to throw any kind of party you like – changing the menu with your guests and purpose in mind. From a fourth of July barbecue to sit down dinner for six, you will know the basics to making your party a resounding success using the Personal Chef Approach™! Every moment of effort (which can be turned into a party of it’s own) is worthwhile once you see the smiles on the faces of those you planned the event for.
I’ll even show you how to make the cupcakes with this premium members how-to video and recipe. You can probably find little cupcake flags to decorate them for a July 4th bash.
ROSE & PINK GRAPEFRUIT ANGEL FOOD CUPCAKES
SERVINGS:12 REGULAR CUPCAKES/24 MINI CUPCAKES
FOR THE CUPCAKES
1/2 cup cake ﬂour
3/4 cup powdered sugar
3/4 cup egg white, approx. 6 eggs, at room temperature
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon rose extract
2 teaspoons pink grapefruit zest, grated
FOR THE ICING
1 stick unsalted butter, softened
2 cups powdered sugar
1 tablespoon low fat cream cheese
1 teaspoon low fat 1% milk
2 tablespoons pink grapefruit juice
edible flowers, to garnish
1). Preheat oven to 350 degrees F. Line 12 muffin tins with cupcake wrappers.
2). Sift together ﬂour and powdered sugar (I repeat this several times to make sure it is well incorporated) in a medium bowl.
3). Beat egg whites with salt with a mixer on high speed until frothy, 1-2 minutes. Add cream of tartar and mix until soft peaks form. Add sugar a little at a time, and beat until stiff peaks form.
4). Sprinkle a little ﬂour mixture in at a time, and fold gently. Fold in rose extract and zest. Using an ice cream scoop to get even cupcakes, ﬁll the 12 cupcakes. Bake for 20 minutes, or until just beginning to turn golden brown. Remove and let cool completely on a rack
5). When cupcakes are cool (you will need to frost cupcakes as soon as icing is ready), beat the butter for 5 minutes. A little at a time, add the powdered sugar, scarping down the sides with a spatula as necessary. Add cream cheese, milk, and lemon juice. Adjust ﬂavor and consistency to taste by adding more milk, pink grapefruit juice, or powdered sugar if desired. Spread icing onto each cupcake and use edible pansies to decorate.
These cupcakes are a showstopper every time, especially when served with edible pansies on top. The perfect spring and summertime birthday cupcake.
Store in a covered, airtight container in the refrigerator for up to five days, or frozen for up to three months. Remove from refrigerator thirty minutes to an hour before serving, so the icing softens back up at room temperature again. Avoid leaving in direct sunlight or extremely hot room, or the icing will melt.
Rose extract can be found in restaurant supply stores, specialty stores, or ordered online. If you can’t find rose extract, use vanilla extract instead.