Village Kitchen recipes

Jaime Turrey, executive chef, shared two recipes developed this summer at The Village Kitchen on Beverly Boulevard:

Kathy Corey's Red Velvet Cupcakes

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 cups vegetable oil

1 cup buttermilk

2 eggs

1 teaspoon vanilla

2 teaspoons cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon white vinegar

1-2 ounces red food coloring

Sift dry ingredients together and place them into mixer bowl. Mix on low. In a slow, steady stream, add the oil to the flour mixture. Add buttermilk, vinegar and vanilla. Scrape down sides of bowl. Carefully add food coloring while continuing to mix. Add eggs one at a time, stopping the mixer to scrape down the bowl after each addition. Mix for one more minute. Fill baking cups 3/4 of the way full. Bake at 350 degrees for 15 minutes or until a cake tester exits clean.

Cream Cheese Frosting

14-16 ounces powdered sugar

1 stick butter

8 ounces cream cheese

1 teaspoon vanilla

Cream together butter, cream cheese, vanilla. Add powdered sugar in small portions and mix until incorporated. Place in pastry bag for frosting.

Servings: Makes two dozen cupcakes.

Bacon and Blue Cheese Quiche

Crust:

8 ounces all-purpose flour

1/4 teaspoon salt

4 ounces butter

1 egg

1/2 ounce cold water

1/4 teaspoon lemon juice

Place flour and salt into mixer with paddle attachment. Add butter in pieces, mix on low speed. Add egg, water and juice, and mix until incorporated. Chill dough for two hours. Preheat oven to 425 degrees. Roll out dough on floured surface significantly larger than tart pan. Cut into a circle. Butter tart pan. Place dough into pan carefully, pressing it in firmly. Line crust with parchment and weigh it down with pie weights or beans. Bake 20 minutes. Remove from oven. Remove pie weights/beans and parchment. Poke holes in crust with fork tines. Return to oven for another five to seven minutes. Remove from oven. Set aside.

Filling:

4-5 pieces of bacon

10 ounces blue cheese

1 red onion

1-2 tomatoes

16 ounces heavy cream

3 eggs

Salt and pepper

Preheat oven to 350 degrees. Slice onion into ribbons. Place onion into hot saute pan with a touch of oil. Turn down heat after three minutes. Cook on medium low until golden brown. Salt and pepper to taste. Cook bacon; drain grease. In medium sauce pan, heat cream until just below a simmer. Add a ladleful of cream to eggs; beat well. Add egg mixture back into cream. Crumble blue cheese and bacon across tart pan. Layer cooked onions and slices of tomato. Pour in egg and cream mixture. Bake for 35-40 minutes. Allow to cool for 20 minutes before serving.

Servings: Pie yields 8-12 slices.