• 8/12 Nat Cupcake Day - 1

    From Dave Drum@1:2320/105 to All on Wed Aug 16 15:41:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carnivore Cupcakes
    Categories: Beef, Potatoes, Chilies, Vegetables
    Yield: 7 Servings

    3 oz Monterey Jack; grated on
    - small holes of box grater
    1 tb Unsalted butter
    1 md Onion; chopped fine
    1 md Rib celery; chopped fine
    1 cl Garlic; minced or pressed
    2 ts Minced fresh thyme leaves
    1 ts Paprika
    1/4 c Tomato juice
    1/2 c Chicken broth
    2 lg Eggs
    1/2 ts Unflavored gelatin powder
    1 tb Soy sauce
    1 ts Dijon mustard
    2/3 c Crushed saltine crackers
    2 tb Minced fresh parsley leaves
    3/4 ts Table salt
    1/2 ts Ground black pepper
    1 lb Ground sirloin
    1 lb Ground chuck

    1/2 c Ketchup
    1 ts Hot pepper sauce
    1/2 ts Ground coriander
    1/4 c Cider vinegar
    3 tb Packed light brown sugar

    Adjust oven rack to middle position; heat oven to
    375-|F/190-|C. Spread cheese on plate and place in freezer
    until ready to use. Prepare muffin pan/sheet by buttering
    individual cavities.

    Heat butter in 10" skillet over medium-high heat until
    foaming; add onion and celery and cook, stirring
    occasionally, until beginning to brown, 6 to 8 minutes. Add
    garlic, thyme, and paprika and cook, stirring, until
    fragrant, about 1 minute. Reduce heat to low and add tomato
    juice. Cook, stirring to scrape up browned bits from pan,
    until thickened, about 1 minute. Transfer mixture to small
    bowl and set aside to cool.

    Whisk broth and eggs in large bowl until combined. Sprinkle
    gelatin over liquid and let stand 5 minutes. Stir in soy
    sauce, mustard, saltines, parsley, salt, pepper, and onion
    mixture. Crumble frozen cheese into coarse powder and
    sprinkle over mixture. Add ground beef; mix gently with
    hands until thoroughly combined, about 1 minute. Transfer
    meat to muffin tin/sheet, filling each cavity until slightly
    mounded. Smooth top and edges of meat mixture with moistened
    spatula. Bake until an instant-read thermometer inserted
    into center of cupcake reads 135-|-140-|F/60-|C.

    Remove cupcakes from oven and turn on broiler.

    While meat cooks, combine ingredients for glaze in small
    saucepan; bring to simmer over medium heat and cook,
    stirring, until thick and syrupy, about 5 minutes. Spread
    half of glaze evenly over cooked meat loaf with rubber
    spatula; place under broiler and cook until glaze bubbles
    and begins to brown at edges, about 5 minutes. Remove meat
    cupcakes from metal pan and place in individual fluted paper
    cupcake forms. Spread evenly with remaining glaze; place
    cupcakes into a clean muffin tin/sheet and place back under
    broiler to cook until glaze is again bubbling and beginning
    to brown, about 5 minutes more. Let cool about 20 minutes
    before decorating.

    Use instant mashed potatoes at a consistency to be piped
    through a pastry bag to "ice" the individual cupcakes. Top
    with a Peppadew.

    From: http://chairmanstef.blogspot.com

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