June 21, 2015 by Susan Murray
Have you ever noticed how there are some things people eat all year round and there are others which seem to remain more true to the season? So true to the Summer season I am happy to share with you a recipe for Watermelon Cupcakes from the Carolina Bed & Breakfast, and a great new restaurant where you can sit outside and enjoy oysters in many different forms, especially hot off the grill with butter and Parmesan cheese.
Do you remember when watermelons only came in one size and that was huge? Supermarkets used to sell watermelon by the slice so that couples and small families didn’t have to try to find space in their refrigerators for the left-over three quarters of a melon! Now watermelons are bred to be small so that we can all enjoy them. In Japan they even grow square watermelons (which they sell for an obscene price!)
In homage to this favorite summer fruit we like to offer our guests Watermelon Cupcakes. These lovely little cakes have an intense watermelon flavor, almost like a Jolly Rancher. The green base, white chocolate stripe, red icing and mini chocolate chips are a whimsical play on the appearance of a slice of watermelon!
1 box white cake mix
1 box lime flavoured gelatin
1/3 cup vegetable oil
1 ¼ cup water
8 oz white chocolate melted
½ cup sweet butter, room temperature
1 packet watermelon flavoured Koolaid
4 cups of powdered sugar
3-4 tbsp milk
Mini chocolate chips
Preheat oven to 350 degrees
Line mini cupcake pans or grease lightly
Mix together cake mix, gelatin, eggs, oil and water. Beat for 2 minutes. Fill cupcake tins and bake 10-12 minutes. Cool completely.
Melt white chocolate chips and spread a thin layer over the top of each cupcake. Allow to set.
Place sugar, butter, Koolaid and milk in the bowl of an electric mixer. Beat on medium-high speed for 5 minutes until very smooth. Ice cupcakes and sprinkle with a few mini chips. Enjoy!
Now about those oysters.
Chef Michel Baudouin is fast creating a French Quarter in Asheville. First with his iconic French Bistro, Bouchon (home to the immensely popular All-You-Can-Eat-Mussels Nights), then with the expansion and creation of Creperie Bouchon with its lovely outdoor patio hidden out of sight in a courtyard behind the building, and finally with his latest addition just down the street, Lafayette. James and I had been unable to attend a reception Michel and his staff graciously held for Asheville B&B owners to introduce them to the new restaurant but the rave reviews from those who did attend put it on the top of our list to try. Fortunately for us, we decided to go on a Thursday night when the special is Charbroiled Oysters.
Grilled oysters were not the only oysters on the menu so we decided to go for it and ordered a sampler of a dozen oysters on the half shell, a half dozen grilled oysters and half a dozen of oven baked oysters with artichoke and crab. Just to pretend to be good we also ordered a spinach and strawberry salad to share but then reverted to type and topped it off with an order of the Alligator Piquant which our friends loved. Everything was delicious. And what a treat to sit outside on a quiet patio watching our oysters being opened before us and then flamed on the grill. I know we will be back (especially since our daughters heard about it and are clamouring to be included on a repeat performance).
Like it says in the song, “Summertime and the living is easy“!
Posted in Carolina Bed and Breakfast, recipes, Restaurants | Tagged Bouchon, Creperie Bouchon, Grilled Oysters, Layfayette, Watermelon Cupcakes | Leave a comment