Recipes from Avery's Party

Tomato, fresh Mozzarella sandwiches on ciabatta bread. The secret is this Basil mayo spread (and I'm not even a fan of mayo)...
Basil Mayo Spread
1 cup fresh packed basil leaves
1/3 cup mayo
2 tsp. lemon juice
1 clove garlic, minced
1/8 tsp. hot sauce


Puree basil, mayo, lemon juice, garlic and hot sauce in food processor until smooth, stopping to scrape down sides several times.



Turkey Avocado Sandwiches
turkey deli meat
avocado slices
tomatoes
Havarti cheese
croissants (or some other rolls)
herbed mayo
(lettuce or sprouts would have added a nice crunch, but I forgot this element)

Herbed mayo
1 1/2 cups mayo
1 large clove garlic
1/2 Tbs. lemon juice
zest from 1/2 lemon
1/2 tsp. fresh rosemary
1/2 Tbs. fresh oregano
1 Tbs. fresh basil

Place may in small food processor. Finely mince garlic, or press and add to mayo. Add lemon zest then juice. Chop all herbs and add to may mixture. Process until smooth and combined. This is best if made ahead so flavors have a chance to meld together.


Strawberry & Mascarpone filled cupcakes
Make a good yellow cupcake recipe (I used one from Cooks Illustrated "New Best Recipes" cookbook) Chop strawberries into small pieces and gently stir into cupcake batter. Cook according to directions.
filling:
1 8oz. container mascarpone cheese, chilled
1/2 cup mashed fresh strawberries, finely chopped
1/4 cup sugar
1 Tbs. lemon juice

In food processor, combine mascarpone, strawberries, sugar and lemon juice. Process until smooth. Transfer to pastry bag fitted with small tip (must be big enough to let strawberry pieces through). Push tip gently into cupcake and squeeze in strawberry mix until cupcake plumps, continue with remaining cupcakes.
Top with fresh whipped cream.


Coconut Cupcakes
3/4 lb. unsalted butter (room temp.)
2 Cups sugar
5 extra large eggs at room temp.
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 Cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 Cup buttermilk
14 oz. sweetened, shredded coconut

Cream butter and sugar on high until light and fluffy, about 5 minutes. On low, add eggs one at a time, scraping bowl. Add vanilla and almond and mix well. Sift flour, baking powder, baking soda, and salt. In 3 parts, alternate adding dry ingredients and buttermilk (beginning and ending with dry ingredients). Mix until just combined. Fold in 7 oz. coconut. Fill liners 3/4 full and bake at 325 degrees for 25-35 minutes. Allow to cool in pan for 15 minutes, and then continue cooling on rack.

Cream Cheese Frosting
1 lb. cream cheese at room temp.
3/4 lb. unsalted butter at room temp.
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 lb. confectioners sugar, sifted

On low speed, cream butter, cream cheese and extracts. Add powdered sugar and mix until smooth. Top each cupcake with frosting and then sprinkle with remaining coconut.