Day: June 16, 2016

Dining Outside the Home: Atlantic Grill in Rye, New Hampshire 

Dining Outside the Home: Atlantic Grill in Rye, New Hampshire! Patio dining is such a plus this time of year. The sun is warm, the coastal breeze is cool, the drinks are perfectly chilled, and the seafood is spot on. For starters, the buttermilk-fried calamari set the tone for generous portions. The rich cherry peppered marinara sauce was a condiment companion that released the flavor within. Chunky Seafood Chowder was next on deck. The first slurp from the bowl was enough to see why it was tagged “award-winning chowder”. It was thick and creamy with a blend of clams, scallops, shrimp, lobster, and haddock. Definitely five-star, in my opinion. The Sandwich Board proclaimed the Lobster Roll as Maine tail and claw lobster on a brioche bun. It was indeed. No fillers here, folks! The entire meal left us feeling overstuffed. Pamper yourself and enjoy the seafood. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? All the Buzz: Rose Petal Cupcakes! Before I set out on this journey of the palate, I had no idea how to make crystallized rose petals. So when the miniature rose bush in my own yard presented me with perfectly proportioned soft pink petals, I knew I was going to try. It could not have been simpler to create such beautiful edibles.* Next I chose angel food cupcakes, tasting like sweet fluffy clouds, swirled with a crown of grenadine buttercream frosting. You can almost taste the subtle hint of rose water. Is it any wonder the rose is a symbol of passion and heavenly perfection?
ROSE PETAL CUPCAKES
Ingredients for Rose Petals:

24 rose petals, clean and dry

1-2 egg whites, lightly beaten

1 cup sugar
Instructions:

Using a pastry brush, gently paint each petal on both sides with the egg whites. Toss them in sugar, coating both sides. Place on a wire rack allowing them to dry overnight. Store in an airtight container. 
Ingredients for Cupcakes:

16 ounce box of angel food cake mix

1 1/4 cup water

1/8 teaspoon rose water

1/2 teaspoon coconut extract
Instructions:

Preheat oven to 350°. Place cupcake papers in each muffin cup. Place rose water and coconut extract in 1/4 measuring cup. Add the difference in water to fill liquid to top. In a large metal bowl, empty contents of cake mix. Add the 1 cup of water plus the 1/4 cup of liquid. Blend on low mixer speed for 30 seconds. Increase speed to medium and beat one minute longer. Pour cupcake batter into muffin cups, filling each 3/4 full. Bake according to package directions 15-20 minutes or until the tops are golden brown. Transfer cupcakes to a wire rack to cool. 
Ingredients for Grenadine Buttercream Frosting:

4 ounces Neufchâtel cheese, softened 

1/3 cup butter, room temperature 

1 teaspoon almond extract

3 cups powdered sugar

1-2 tablespoons grenadine 
Instructions:

Using a hand mixer on low setting, cream together Neufchâtel cheese and butter. Blend in almond extract. Gradually add powdered sugar, alternating halfway to add one tablespoon grenadine. Continue mixing until smooth and creamy. If needed, use one more tablespoon of grenadine to make it spreadable. Beat on medium for one minute. Frost the cooled cupcakes and garnish with crystallized rose petals. Refrigerate until ready to serve. 
* Always use rose petals that are free of pesticides or other chemicals.