Tag: #lemon
Lemon Curd, So Nukalicious!

Lemon Curd, So Nukalicious!

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When Tree Gives You Lemons…..Make Lemon Curd!

Outside my kitchen window grows one of my few garden successes,  a lemon tree.  While Meyer Lemon trees are ubiquitous here, I have a beautiful Eureka Lemon tree that despite me, produces a ton of lemons year-round.  I actually fertilized it this year…I now have a gazillion of lemons.  As I stare at my bowl of overflowing lemons this question comes to mind, what do I do with all these lemons?

Lucky for me, I found Melissa Clark’s Lemon Curd recipe on NYT Cooking.  Not only did I make a dent in my lemon stash (albeit, a tiny dent) but the recipe calls for making the curd in the microwave, super easy. Win-win.  Is it less time and work than the conventional doubler-boiler, on the stove process?  Not by much, but I do like the one bowl,  incremental cooking and intermittent stirring with the microwave recipe. You don’t have to stand over the stove constantly stirring.

Microwave Mania

I have a 600-watt microwave, the LOW end of the microwave power spectrum (hey, I got it to reheat leftovers, don’t judge me).  This is my process.  Combine the ingredients using a blender or stick blender and pour blended ingredients into a microwave bowl (like a Cook Anyday bowl!).

The OG recipe directions-microwave at full power in 1-minute increments, stirring between each minute.  When it starts to thicken, reduce power to 70% and microwave in 30-second intervals, once again whisking between intervals.

What I did-I started at full power but lengthened the first increment to 2 minutes before taking it out to whisk for the first time (low wattage adjustment).  At the 5 minute mark, the curd was still pretty thin, I added one more full power minute before reducing the power to 70%.  My lemon curd took another 2-1/2 minutes at 70%, 1 min increment for the first minute, and then 30-second increments, stirring each time.  The curd will thicken more as it cools. The cooking process  is done when the curd reaches a temperature of 180 with a thermometer or when it coats a spoon or spatula.

Moral of the Story

Adjust times according to your microwave and whisk well!

The Lemon Curd is silky smooth, luscious, and lemony.  I used 3/4 cup of sugar and it was fairly tart, if you like it sweeter use one cup of sugar.  Different fruits such as passionfruit or grapefruit would work well with this recipe too!

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Easy Lemon Curd

Delicious lemon curd made in the microwave from Melissa Clark and NYT Cooking!
Course Breakfast, Dessert
Cuisine American
Keyword lemon, lemon curd
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • ½ cup (113 grams unsalted butter) 1 stick
  • 2 teaspoons finely grated lemon zest
  • 1 cup (240 milliliters) freshly squeezed lemon juice from 4 to 6 lemons
  • ¾ cup to 1 cup (150 grams to 200 grams) granulated sugar
  • 3 large eggs
  • 1 egg yolk
  • Pinch of salt

Instructions

  • Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup. Cover bowl and set your microwave on 50 percent power, melt the butter. (~1 to 1 1/2 minutes).
  • Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt. Blend until smooth. You can also use a stick blender. Pour mixture back into the same glass bowl you melted the butter in.
  • Microwave mixture, on full power, in 1-minute intervals for 5 minutes. Whisk furiously between intervals, especially around the edges of the bowl. It should start to thicken. (If it looks like it’s starting to thicken before 5 minutes, stop and continue to the next step; microwaves can vary.) See post for details.
  • Reduce power to 70 percent and continue to microwave for another 1 to 2 minutes, stopping to whisk every 30 seconds until the curd thickens enough to coat the back of a spoon. (It will continue to thicken as it chills.) An instant-read thermometer should register 180 degrees (yet another reason to get a thermometer)
  • Whisk well. If you think there are any coagulated bits of egg, strain curd through a fine-mesh sieve into a clean bowl. Or if it looks smooth, you can leave it in its current bowl. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature. Refrigerate until cold, at least 3 hours.
  • Enjoy! Pair your curd with fresh berries, scones, or fold it into whipped cream for cake filling. Eat it off a teaspoon!
Lemon and Almond Streamliner Cake-Off the Rails Delicious

Lemon and Almond Streamliner Cake-Off the Rails Delicious

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Mui is back from Minneapolis for a visit, she arrived Saturday just in time for Mother’s Day!  For the first time in over a year my brother, two out of five kids, Mom, Wes, and I celebrated Mom’s 98th birthday and Mother’s Day in person. Without a doubt, the past year has been hard on everyone but so much more so on our elderly community and communities of color.  My mom’s cognitive decline is apparent, I can’t help but think the isolation and inactivity contributed greatly to this.

But I am thankful that we were able to get together to celebrate another milestone with her.  Luckily, she still enjoys a good meal!  This was a family affair, my brother made homemade pasta and bread, while we made a delicious sauce for his pasta.

What kind of celebration would it be without dessert?  We chose the Lemon and Almond Streamliner Cake from a lovely book called Vintage Cakes by Julie Richardson.  The recipe from the 1960s inspired by the sleek railroad cars of the 1930s.  Plus, mom loves lemons, it was a perfect choice.

The Streamliner is a single-layer cake made with almond paste and buttermilk and topped with satiny, luscious lemon custard, the star of this cake.  The buttermilk heightens the lemon flavor and the almond paste adds both flavor and texture.  Really delicious.

Sugar Pearls of Wisdom

We pause for baker-splaining.  I am a gadget freak so if I were you I would take some of my “wish list” items with a grain of salt…do you really need a donut pan, butter curl maker, a 5×5 inch pan? Probably not.  But, if you asked me what items are absolutely essential in your kitchen…I would say, a scale and a thermometer.  A scale takes the guesswork out of baking.  Thermometers do the same, I have a Themoworks pen and I love it.  You don’t need to go that crazy, a nice instant read will work.  Really, essential kitchen items…that, and a strawberry corer, lol.

Back to Cake

Make the custard first so it is chilling in the fridge while you make the cake.  Use your instant thermometer (see, told you). Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We wanted the custard thick enough to hold a design on the cake so we shot for a smidge over 180 degrees. Once your custard gets to between 175-180, take it off the heat but do not strain immediately, give it a couple of minutes. The heat from the pot should push it to ~180. If you do not have a thermometer, test custard by coating the back of a spoon.  Draw a line thru the custard, the line should stay, that’s when it is thick enough.  But really, if it is a bit runny, it is still going to be delicious

The batter for the cake does fill a 9×2 inch round to an alarmingly high level…but it has not overflowed the times I have made this cake.  For peace of mind, if you have a taller 9-inch pan, use it.

Break up the almond paste before adding it to other ingredients.  You don’t want lumps of almond paste in your finished cake.

Finishing touches

Once your cake has cooled and the custard has finished chilling.  Place your cake on a turntable (makes it infinitely easier to swirl).  Frost the cake with a thin layer of custard on the sides and top.  For the top, if you are good with a piping bag and have a big tip, pipe a spiral. Or method 2, spread the remaining custard on top and create a smooth even layer. With an offset spatula, start from the center of your cake holding the offset at about a 45-degree angle, apply light pressure and spin your turntable and move the spatula towards the outer edge.  Ta-da, a beautiful spiral top.  An easy badass cake design. Enjoy!

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5 from 1 vote

Lemon and Almond Streamliner Cake

Course Cake
Cuisine American
Keyword almond, almond paste, lemon, Lemon and Almond Streamliner Cake, streamliner cake, vintage cakes

Equipment

  • 9" inch round cake pan

Ingredients

Custard

  • Zest of 2 lemons
  • 3/4 cup whole milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/2 cup lemon juice about 3 lemons
  • 1/2 cup unsalted butter cut into small cubes

Cake

  • 1 1/4 cups sifted cake flour
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup almond paste, room temperature 6 oz. Break into pieces to make it easier to blend.
  • 10 tbsp unsalted butter, room temperature 5 oz.
  • 2/3 cup sugar
  • 3 tbsp canola oil
  • 2 tsp vanilla extract
  • 3 eggs at room temperature
  • 2/3 cup buttermilk at room temperature

Instructions

  • For the custard:
  • Combine the zest, milk, and 1/4 cup sugar in a medium saucepan and heat over medium-low heat until just hot.
  • In a medium sized bowl, whisk together the egg yolks, the remaining 1/4 cup sugar, and the salt until well-combined, then whisk in the cornstarch and lemon juice.
  • Slowly whisk about 1/3 of the hot mixture into the yolk mixture. Pour the yolk mixture back into the saucepan of hot milk, whisking steadily, until the custard begins to thicken and bubble for one minute. Note: Helpful to have an instant thermometer. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We wanted the custard thick enough to hold a design on the cake so we shot for a smidge over 180 degrees. Once your custard gets to between 175-180, take it off the heat but do not strain immediately, give it a couple of minutes. The heat from the pot should push it to 180.
  • Strain the custard through a fine mesh into a clean bowl, and whisk in the butter until melted. Place a piece of plastic wrap directly on the surface of the custard and refrigerate for two hours.
  • For the cake:
  • Center an oven rack, and preheat the oven to 350 degrees. Grease a 9 inch round cake pan and line the bottom of the pan with parchment paper.
  • Sift together the flour, baking powder, and salt in a bowl, then whisk to combine well.
  • Using a stand mixer with a paddle attachment, combine the almond paste, butter, sugar, canola oil, and vanilla on low speed until blended. Increase the speed to high, and cream until very light and fluffy, about 5 to 7 minutes. Stop the mixer frequently to scrape the paddle and sides of the bowl.
  • Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour in three parts, alternating with the buttermilk in two parts, begin and end with flour. After each addition, mix until just barely blended, and scrape the sides of the bowl.
  • Pour the batter into the prepared pan and spread it evenly. Rap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the oven and bake until the cake is a deep golden color and a wooden pick comes out barely clean, about 42 to 45 minutes. The batter will fill the pan but shouldn't overflow while baking. BUT, just in case, you might want to put foil underneath the pan.
  • Cool the cake in pan on a wire rack for 30 minutes. After 30 minutes, flip the cake out onto the wire rack, remove the parchment paper, and flip the cake back to right side up. Cool to room temperature.
  • Place cake on a serving plate and frost the sides of the cake lightly with the lemon custard. Frost the top of the cake with remaining custard, then let the cake set in the refrigerator for about 30 minutes. Any leftover cake keeps in an airtight container in the refrigerator for up to three days.
A Crinkle Just In Time: Cookie #11 Lemon Crinkles

A Crinkle Just In Time: Cookie #11 Lemon Crinkles

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Jamie is home and decided it was time to bake and bail me out, as she always does, on my attempt to post 12 Days of Cookies.  I’m soooo close, this is cookie number 11.  If it wasn’t for “being under the weather”, I would have posted this yesterday. We definitely needed a citrus cookie so she picked a Lemon Crinkles.  The recipe comes from Fresh April Flours by Lynn.  I think it was karma that Jamie picked this recipe, Lynn is a scientist by trade and a field hockey player. Imagine that?  Fate.

A riff on Chocolate Crinkle Cookies, these gems are bursting with lemon flavor, a delightfully refreshing cookie that’s easy to make and sure to appeal to any citrus lover.

If you are a lemon FREAK.  You could up the amount of zest or play with the amount of lemon juice (just a bit since adding liquid can effect the texture).  Remember, adding zest ups the lemon flavor while adding lemon juice will increase the tartness.  Baking soda also tempers sourness (which is why I add baking soda to my buttermilk biscuits, I don’t want the tang).  You could play around with leaving out the baking soda and adding more baking powder…but this is speculation on my part, so you are entering the change at your own risk zone.

Using you handy dandy ice cream/cookie scoops.  Use a 1.5 tablespoon scooper for a good size cookie.  Roll the scoops into smooth uniform balls before LIBERALLY rolling in the powdered sugar.  Some of the sugar will be absorbed by the moisture in the dough.  For that nice white jagged snowy cap, keep on rollin’.

Cookies spreading too much?  Chill-out and chill the dough well.  This means on warm days, chill the dough, scoop out the balls, if they are soft, chill again.

Bake these bad boys off and sit down with a nice cup of tea and enjoy! Or tease your Dog…

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Lemon Crinkle Cookies

A citrus riff on the classic chocolate crinkle cookie.  A refreshing change of pace.
Course cookies
Cuisine American
Keyword Crinkles
Prep Time 10 minutes
Cook Time 15 minutes
1 hour
Total Time 25 minutes
Servings 18 cookies
Author April Fresh Flours

Ingredients

  • 1.5 cups all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ cup unsalted butter, softened to room temperature = 1 stick
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature*
  • 1.5 tablespoons fresh lemon juice 2 T for more tartness
  • zest of one lemon can increase for more lemon flavor

Instructions

  • In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, lemon juice, and lemon zest. Scrape down the sides of the bowl with a spatula as necessary.
  • Reduce mixer speed to low and gradually add flour mixture. Mix until just combined. Cover bowl and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
  • When you are ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Pour the powdered sugar onto a large plate. Using a large cookie scoop, scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
  • Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.

Forward Progress…courtesy of Jamie….an Instagram Story on making Lemon Crinkles! It gets a little loss in translation on the blog but it’s a start..onto 2019!
Tartine’s Lemon Cream Tart P-Squared, Pie Perfection

Tartine’s Lemon Cream Tart P-Squared, Pie Perfection

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The kids were home for the holidays and have now gone back to school.  It was nice having them home although our house looks like a tornado blew through.  When home, Jordan catches up on sleep while Jamie bakes and watches her favorite TV shows.  Marathon sessions of The Crown and The Great British Baking Show were interrupted only by the beep of the timer signaling something yummy was ready to come out of the oven.

GBBS

Thanks to Jamie I am now HOOKED on The Great British Baking Show.  Between the hosts, Sue and Mel, 2 quirky, hilarious women (Ready, Set, BAKE!) and the judges, Paul Hollywood (I know-Is that really his name?) and Mary Berry (BBI-British Baking Icon), this is Epicurean TV at its finest.  To top it off, amateur contestants are expected to bake their way through cakes, biscuits, laminated doughs, and bread.  Pressure in spades and yet they manage to stay so polite and endearing.

I now understand the meaning of the British phrase “Keep a stiff upper lip”.  In contrast, American TV food shows remind me of a cooking version of Game of Thrones.

Inspiration

Inspired by GBBS, Jamie and I got busy in the kitchen.  Good thing, as we were tasked with desserts for our holiday family celebrations.  Both of us LOVE pie and Tartine’s Lemon Cream Tart is hands down, our absolute favorite.  Everything we love rolled into one FABULOUS, LUSCIOUS dessert.

The foundation of the tart is the sweet, cookie-like crust, a pate sable’.  The filling, a lemon cream, starts as a curd to which GOBS of butter is added. The butter emulsifies with the lemon curd to create a deceptively light, silky, lemony filling. TOTALLY worth the gazillions of calories that I am sure it has.  It is that good.

Don’t want to make a tart crust?  Make this cream, divvy it into pretty little glasses or jars and serve with buttery shortbread cookies and fresh berries.  Winner, winner, dessert for dinner!

The recipe for the tart dough makes enough for 4 9-inch shells but can be easily halved.  It can be kept in the fridge for a week or in the freezer for a month.  Similar to cookie dough, it is made in a mixer, gather in a ball and chilled.  Work quickly when rolling out the dough as the sugar in the crust causes it to soften fairly fast.  If this happens, toss it back in the fridge to chill again.

The dough is easy to work with, can be re-rolled and works equally as well with Tartine’s Banana Cream Pie (I found the recipe link on a blog I just discovered and really like, The Little Epicurean, check it out!), the next best thing to their Lemon Tart.  Bananas embedded in rich pastry cream, chocolate ganache, topped with whipped cream, shards of chocolate, and a drizzle of caramel. It is BEASTLY, don’t get me started.  Make sure you dock the crust before baking so it doesn’t bubble.  Pre-bake the shell to a golden brown and have it ready when you make the cream.

Curd-i-Licious

To make the cream Use an immersion blender to add the butter to the curd.  A countertop blender would work also.  As soon as you finish adding the butter, pour the lemon cream into the shell.  It starts to thicken quickly,  so for a smooth, even, shiny, surface, work quick. Chill and serve with lightly sweetened whipped cream.

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Tartine's Lemon Cream Tart P-Squared, Pie Perfection

Tartine's Lemon Cream Tart-TO DIE FOR, it's that good
Course Dessert
Cuisine American
Keyword cranberry curd tart, Dessert, lemon cream tart, lemon curd, Tartine

Ingredients

  • 1/2 cup 2 tablespoons lemon juice Meyer or regular
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup sugar
  • 1 pinch salt
  • 1 cup unsalted butter

Sweet Tart dough

  • 1 cup + 2 tbsp unsalted butter, at room temperature 9 oz/255 g
  • 1 cup granulated sugar 7 oz/200 g
  • 2 Large eggs at room temperature
  • 3-1/2 cups All-purpose flour 17-1/2 oz/500 g

Egg Wash (optional)

  • Large egg 1
  • Salt pinch

Instructions

Directions for Lemon Cream

  • Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.)
  • Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don't have or trust your thermometer, don't worry. It should thicken to the point that your whisk leaves a trail through the curd.
  • Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.
  • Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
  • You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days.
  • To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.

Directions for Sweet Tart Dough

  • Bring eggs to room temperature by placing them in a bowl and running lukewarm water over them for about 5 minutes.
  • Using a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and mix on medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour all at once and mix on low speed just until incorporated.
  • On a lightly floured work surface, divide the dough into 4 equal balls and shape each ball into a disk 1/2 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight.
  • To line a tart pan, place a dough disk on a lightly floured surface and roll out 1/8 inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting underneath as necessary to discourage sticking, and work quickly to prevent the dough from becoming warm.
  • Cut out a circle 2 inches larger than the pan. If the dough is still cool, carefully transfer the circle to the pan, easing it into the bottom and sides and then pressing gently into place. Do not stretch the dough, or the sides will shrink during baking. If the dough has become too soft to work with, put it in the refrigerator for a few minutes to firm up before transferring it to the pan. If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere. Trim the dough level with the top of the pan with a sharp knife. Place the pastry shell in the refrigerator or freezer until it is firm, about 15 minutes.
  • Preheat the oven to 325°F. Dock (make small holes in) the bottom of the tart shell with a fork or the tip of a knife, making tiny holes 2 inches apart. Place in the oven and bake for 7 to 10 minutes for a partially baked large shell. The pastry should be lightly colored and look dry and opaque. Check the shell(s) during baking and rotate the pans if necessary for even color. If you want to brush the shell(s) with a glaze (see headnote), beat the egg with the salt in a small bowl. A minute or two before the desired color is reached, remove the shell(s) from the oven and lightly brush the bottom and sides with the glaze. Return the shell(s) to the oven and bake until the desired color is reached and the glaze is set.
  • For a fully baked shell, proceed as directed for a partially baked shell, but bake until golden brown, about 5 minutes longer.
  • Let cool completely on wire racks. The pastry shells will keep, well wrapped, in the refrigerator for up to 1 week or in the freezer for up to 2 weeks.
  • Any leftover dough can be used as a simple cookie dough. This dough keeps exceptionally well, so make some for use now and freeze the rest for future use (it will keep for up to 3 weeks), either in disks or in rolled-out rounds. If you roll out all the rounds to freeze for future use, place a sheet of parchment or waxed paper between them to prevent them from sticking to one another when you thaw them.
  • This recipe can be easily halved.
Lemon Cookie Very Pretty & The Cookie Is So Sweet (Blueberry-Lemon Shortbread)

Lemon Cookie Very Pretty & The Cookie Is So Sweet (Blueberry-Lemon Shortbread)

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Blueberry-Lemon Shortbread from Miranda Couse’s  Easy Homemade Cookie Cookbook is a winner.  These cookies remind me of my favorite scones which have dried blueberries and lemon zest in them. As soon as I spied the recipe I knew I had to try it. The cookies are made with powdered sugar which helps to create a tender cookie. A combination of lemon juice and lemon zest give the cookies their tart, lemony flavor.  Want less pucker? Substitute Meyer lemon or a combination of lemon and orange juice in the cookie.  The use of dried blueberries in these delicious morsels intensifies the berry flavor and provides a foil to the lemon.  Trader Joe’s carries wild dried blueberries that work perfectly.

The dough is rolled out to approximately 3/8-1/2 inch thickness.  I’m sure the dough if chilled, would be firm enough to shape into a log for slice and bake cookies.  As I sat munching on one the thought occurred to me that dried cranberries and orange would also be delicious.  Can’t wait to make my next batch.  If you try a different flavor combination, let me know!

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Lemon Blueberry Shortbread from Easy Homemade Cookie Cookbook

Delicious citrus-berry, buttery cookie!
Course cookies
Cuisine American
Keyword blueberry, cookies, lemon, Lemon blueberry shortbread, Shortbread

Ingredients

  • MAKES ABOUT 12 COOKIES
  • Prep: 15 minutes Chill: 30 minutes
  • Bake: 14 to 15 minutes
  • Shelf Life: 4 to 5 days
  • ½ cup 1 stick unsalted butter, at room temperature
  • 7 tablespoons confectioners’ sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons grated lemon zest
  • 1½ tablespoons freshly squeezed lemon juice
  • 1 cup all-purpose flour
  • ¼ teaspoon table salt
  • ¼ cup chopped dried blueberries Feel free to substitute other dried fruit, great combo would be orange and dried cranberries, use your imagination, like lime and strawberry

Instructions

  • In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter and both sugars until light and creamy. This will take about 3 minutes if using an electric mixer or 5 to 6 minutes if creaming by hand. Add the lemon zest and lemon juice and beat to combine. Add the flour and salt, and beat on low speed or by hand until the dough comes together about 1 minute. Using a rubber spatula, fold in the blueberries until incorporated.
  • Place the dough between two sheets of wax paper or parchment paper. Using a rolling pin, roll out the dough to an even ½-inch thickness. Wrap the dough in the paper and refrigerate until firm, about 30 minutes.
  • Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
  • Using a 2-inch round cookie cutter, cut out the cookies and place them 2 inches apart on the prepared cookie sheet. Rechill if they seem soft.
  • Bake 14-15 minutes until edges are golden brown. Start checking at 12 minutes!
  • Let the cookies rest on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
  • Like many shortbread, flavors will develop and the cookie will be even better the next day!
So Eat It, Just Eat it (Roasted Cauliflower with Cumin, Turmeric and Lemon)

So Eat It, Just Eat it (Roasted Cauliflower with Cumin, Turmeric and Lemon)

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When I was a kid there was a definite hit list of vegetables we absolutely hated.  My brother and I had all sorts of tricks to avoid eating them.  We would stuff our mouths full of peas, run to the bathroom and spit them out.  We weren’t too big on brussels sprouts or cauliflower either, we would drop them in our napkins and again run to the bathroom to toss them out.  In defense of these veggies, our vitriol came not from the veggies themselves, but from the method of preparation.  Peas were often from a can (uh-huh, how many of you remember canned peas, greenish-gray mush balls-bleah). Cabbage and cauliflower were boiled-just the smell emanating from the kitchen would make us run and hide.  Brussels sprouts were absolutely horrible, bitter, sulfurous, and barely edible.

These days the quality of today’s produce is so much better. We can go to our local farmer’s market and find just picked brussels sprouts and cauliflower, vine-ripened tomatoes or corn that was still on the stalk that morning.  We have also discovered new ways to cook said vegetables that are INFINITELY better than boiling or steaming.

FOR EXAMPLE. I love roasted vegetables.  Roasting brings out the sweetness in veggies like cauliflower or brussels sprouts, making them absolutely delicious. Perusing Meera Sodha’s Made in India I came across a recipe for Roasted Cauliflower with Cumin, Turmeric, and Lemon. My first thought? Oh yeah, SO making that.

The recipe, like many in the book, calls for a mortar and pestle to grind the spices.  I know what you are thinking, oh please, you don’t have a mortar and pestle do you?  Way back when I graduated from pharmacy school I received a set of spatulas from Eli Lily (pharmaceutical gorilla) and a mortar and pestle.  They have served me well…just not in my profession.  The spatulas and the mortar and pestle were long ago re-purposed and added to my culinary gadget collection.  The mortar and pestle proved to be the perfect tool for grinding spices and making the spice paste for this dish.

The cauliflower is blanched for a quick minute, seasoned with the spice oil which gives it a vibrant golden yellow hue.  Pop it in the oven for a quick roast and yep, dunzo, dinner is ready.  A bowl of warm cauliflower, crispy on the edges, creamy in the center seasoned with cumin and turmeric in just thirty minutes.  I am thinking about adding cubed potatoes the next time I make this, a riff on Aloo Gobi.

Excuse me it’s time for me to run TO the dinner table.

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Roasted Cauliflower with Cumin, Turmeric and Lemon

Ingredients

  • 1 large head of cauliflower around 1 1/4 pounds
  • 2 teaspoons cumin seeds
  • 1 to 1 1/4 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 5 tablespoons canola oil
  • 1 lemon

Instructions

  • Preheat the oven to 350 degrees. Line two oven trays with foil and bring a deep-sided pan of water to a boil.
  • Wash the cauliflower, pull off the leaves from around the side, and discard. Break the cauliflower into small, fairly even-sized florets and set aside.
  • Put the cauliflower into the saucepan of boiling water and blanch for 1 minute, then drain really well. Let it dry for around 5 minutes in its own steam; if it is waterlogged it won’t crisp up nicely in the oven.
  • Using a mortar and pestle, grind the cumin along with the salt, then add the chili powder and turmeric, followed by the oil. Mix it all together really well.
  • Lay the cauliflower out onto trays in one layer and drizzle the spicy oil over it. Make sure the cauliflower is well coated
  • Put trays in the oven for around 30 minutes, shaking them every 10 minutes or so to ensure the florets roast and brown evenly. If they start to burn, loosely cover them with foil.
  • Put the roasted cauliflower in a dish or bowl, and squeeze the lemon over the top before serving.
  • Adapted From “Made in India” by Meera Sodha

Happy birthday Claire!
Soured by Cookies, Saved by Lemon Cake

Soured by Cookies, Saved by Lemon Cake

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I tried a couple of new cookie recipes recently and as the saying goes, you win some you lose some.  The first recipe Malted Milk Chocolate Cookies came from a book I received to review, Holiday Cookies.  Decidedly MEH.  The malt flavor was barely discernible and the milk chocolate did not stand out.

Another Cookie Bust

A few days later with the fall season in full swing, a recipe for pumpkin snickerdoodles popped up on my feed. Never get swept up by fall pumpkin fever.  But they looked delicious so I baked a batch.  I waited for the first batch to cool, grabbed one off the rack, and took a bite…MEH.  Noooo, another cookie bust.  Little pumpkin or spice flavor, very nondescript.

It’s Not a Lemon

A new recipe caught my eye, not a cookie but a cake recipe.  Food52 posted a lovely lemon poppy seed cake from Ottolenghi.  I am a sucker for lemon and poppy seeds.  Hoping my luck would change, and having the utmost confidence in Food52 and Ottolenghi, I decided to make the cake.  After all, I can’t have three lemons in a row, even if the last recipe actually calls for lemons.

The cake is quick and easy. The recipe starts with beating eggs and sugar together until thick and frothy. Heavy cream is then added to the egg and sugar blend. I took the heavy whipping cream straight out of the fridge and with the mixer running, added it in a steady stream to the egg mixture. Beat until it has the consistency of pancake batter. The flour is then folded in along with the melted butter, lemon zest, and poppy seeds. The recipe calls for 3 lemons to make 1 tablespoon lemon zest but I only needed two good sized lemons and that’s with really packing the measuring spoon (because I LOVE lemon). The lemon was not overpowering. While the cake was baking, I made the lemon icing.  Easy peasy lemon squeezy.

Spread the icing over the top as soon as you remove the cake from the oven.  Do not even think of forgoing the icing.  It adds that sweet-tart lemony oomph and creates a beautiful glossy sheen.  The cake has a nice crumb and is denser than say a sponge cake but lighter than a traditional pound cake. If you are a poppy seed addict you could increase the amount as you like. Thankfully this cake saved my week of baking.  From cookie bust to cake champ. Sweet success.

Bookmark this cake and make it soon, you’ll thank me.

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Lemon Poppy Seed Cake (National Trust)

An easy, absolutely delicious lemon poppy seed cake from Ottolenghi
Course Cake, Dessert
Cuisine British
Keyword banana cake, lemon, poppyseed
Prep Time 20 minutes
Cook Time 1 hour
Cooling time 16 minutes

Equipment

  • 1 standard loaf 9x5 loaf pan

Ingredients

The Dry Stuff

  • 1 1/3 cups all-purpose flour 170 grams
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt

The Wet Stuff

  • 3 large eggs
  • 1 cup plus 2 tablespoons granulated sugar 225 grams
  • 1/2 cup heavy cream, cold 120 milliliters

Butter Mixture

  • 5 tablespoons 70 grams unsalted butter, cubed, plus extra for greasing
  • 1 -1.5 tablespoon poppy seeds
  • 1 tbsp Finely grated zest of 3 lemons I needed only 2 lemons

The Icing

  • 3/4 cup 90 grams confectioners' sugar, sifted
  • 2 tablespoons lemon juice

Instructions

  • Heat the oven to 350° (180° C).
  • Grease the loaf pan(s) and line with parchment paper, then set aside.
  • Sift the flour, baking powder, and salt together into a bowl, then set aside.
  • Melt the butter in a small saucepan over low heat, stir in the poppy seeds and lemon zest, and set aside.
  • Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes, until pale and frothy.
  • Add the cold whipping cream and continue to beat for about 2 minutes, until the mixture has combined, thickened a little, and turned pale.
  • Use a rubber spatula to fold the dry ingredient mix into the egg mixture. Then fold the melted butter, poppy seeds, and zest mixture in.
  • Spoon the mixture into the loaf pan(s) so that it rises three-quarters of the way up the sides.
  • Place on a baking sheet and bake for about 50 minutes, or until a skewer inserted into the center comes out clean.

The Glaze

  • To make the glaze, whisk the confectioners' sugar with the lemon juice in a bowl. Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating.
  • Set aside to cool for 30 minutes before removing from the pan.
  • Let it come to room temperature before serving.
Ottolenghi-Ototalyummi Blueberry Lemon Almond Cake

Ottolenghi-Ototalyummi Blueberry Lemon Almond Cake

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I am a big fan of Ottolenghi’s cookbooks, the photos are mouthwatering and every dish I have tried has been delicious.  My favorite book is Jerusalem and not just for the recipes and photos but it’s premise. Two men who grew up in opposite ends of Jerusalem, one Jewish, one Arab create wonderful food together.

In today’s America we seem so divided…we should just have a ginormous potluck where everyone brings their favorite dish to share. The rule would be bring a dish your grandmother or your grandfather made for you.  Can you imagine that table?  It would be filled with dishes from every corner of the world.  Hard to hate on someone sharing a bowl of their grandmother’s mandu or kreplach. Mean words to a guy who hands you a plate of brisket perfectly smoked the way his dad taught him?  I hope not.  Food soothes the soul, heals the heart and sways the mind.

A girl can dream right?

A couple of weeks ago Ottolenghi posted a recipe in his New York Times column that looked absolutely scrumptious.  A Blueberry Lemon Almond Loaf.  Lucky for me I have a lemon tree in my garden (an endless supply of lemons makes me happy) and had ripe, sweet blueberries from my trip to the farmers market over the weekend.

Buttery goodness is brightened by lemon zest, with a generous amount of blueberries, and finished with a zingy lemon icing. Yep, making cake, then eating cake.

The batter comes together quickly. The addition of almond flour produces a tender crumb. The only glitch I encountered was adding a reserved portion of blueberries to the batter after 15 minutes in the oven.  At this point, the top of the loaf was brown and pretty set. I ended up throwing the blueberries on top and pushing them down-with a bit of success. Next time I’d check the loaf earlier and throw the berries on a bit earlier so they sink into the batter a bit. I love lemon so I pumped up the amount of lemon zest in the cake and added some to the icing. Bake this cake it’s lemonlicious and bluerrific.

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Ottolenghi-Ototalyummi Blueberry Lemon Almond Cake

Blueberry Lemon Almond Cake from Ottolenghi. Buttery, filled with citrus flavor
Course Cake, Dessert
Cuisine European
Keyword Apple Cake, blueberry, lemon, ottolenghi
Prep Time 20 minutes
Cook Time 43 minutes

Ingredients

Ottolenghi New York Times Cooking

    Creamed Mixture

    • 11 tbsp 1 stick plus 3 tablespoons(150 grams) unsalted butter, at room temperature, plus extra for greasing the pan
    • 1 scant cup (190 grams) granulated or superfine sugar caster sugar
    • 1 teaspoon lemon zest
    • 1 teaspoon vanilla extract
    • 3 large eggs beaten

    Dry Mixture

    • ⅔ cup (90 grams) all-purpose flour plain flour, sifted
    • 1 ¼ teaspoons baking powder
    • ⅛ teaspoon salt
    • 1 cup (110 grams) almond flour finely ground almonds
    • 1 ½ cups (200 grams) fresh blueberries Split into scant 1 cup for the batter and 3/8 cup for top of cake

    The Finish

    • ⅔ cup (70 grams) confectioners’ sugar icing sugar, powdered
    • 1 tbsp lemon juice (or more juice as needed)

    Instructions

    • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
    • In a separate bowl, whisk together flour, baking powder, salt and almond flour. Set aside.
    • Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split (look curdled) a little but don’t worry: It’ll come back together once you add the dry ingredients.
    • With the stand mixer on low, add the reserved dry ingredient mixture in three additions, mixing just until no dry specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
    • Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Check the cake at the 10 minuteReturn to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean.
    • Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
    • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look.
    • Let icing set (about 30 minutes), slice and serve.

    My Tweaks

    • I added another teaspoon of lemon zest to the batter and 1/2 teaspoon of zest to the icing. I ❤️ lemon
    • I did not use all the icing, I drizzled the icing on instead. Not a big fan of lots of icing.
    Happy Dance in my Mouth-Middle Eastern Herb & Garlic Chicken

    Happy Dance in my Mouth-Middle Eastern Herb & Garlic Chicken

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    It has been a little while since I posted Ottolenghi’s recipe for Turkey Zucchini Burgers.  A flavor packed dish that uses both fresh and dried herbs not usually found in my kitchen.  Tangy sumac, refreshing mint, thyme and parsley,  a welcome addition to my familiar repertoire of flavors.  Now my only problem is…

    I need more recipes that use these lovely herbs and spices.

    NYT cooking recently posted a recipe for Middle Eastern Herb and Garlic Chicken.  Woohoo, and wouldn’t you know it, the recipe uses many of the same seasonings as the turkey burgers.  It’s totally delicious.  We were in the mood for sandwiches so I marinaded boneless chicken thighs while Wes fired up the grill. I found some nice crusty rolls and threw together a tomato, cucumber and onion salad to go along with our sandwiches.  I couldn’t wait for the chicken to come off the grill.

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    The lemon and garlic provide the one two punch and the fresh herbs kick it up another couple of notches, it’s like a party in your mouth.

    There is quite bit of lemon juice in the marinade and because of this I opted to marinade the chicken for just a couple of hours.  I don’t think it is necessary to marinade it for much longer than that.

    We topped the chicken with a yogurt sauce flavored with lemon zest and garlic.  I threw in a dash of sumac for good measure.  It’s great as a dip or as a spread for our sandwiches. To highlight the sesame seeds I would add a touch of sesame oil (dark) to both the marinade and yogurt sauce.

    Before summer ends and we cover the grill for winter,  I plan to make this chicken again.  Lucky for us here in California that won’t be for quite awhile!

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    Middle Eastern Herb and Garlic Chicken

    Course Main Course, Meat
    Cuisine Middle Eastern
    Keyword MIddle Eastern Herb and Garlic Chicken

    Ingredients

    This recipe comes from Melissa Clark via the New York Times