Spring has sprung!!!!

Spring weather is here and Easter is right around the corner. This recipe would be a beautiful addition to your Easter Brunch. Recently, my grocer had Meyer lemons (which they don't usually have) and I had to get them. This recipe originally called for standard lemons, but the Meyer lemons made it even better! They are less tart and just offer a smooth lemon flavor.

Meyer Lemon Poppy-Seed Cake

1 1/2 cups whole-wheat flour (pastry)

1 cup all-purpose flour

1/4 cup poppy seeds

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

2 tablespoons freshly grated Meyer lemon zest

2 tablespoons Meyer lemon juice

2 large eggs, at room temperature

2 large egg whites, at room temperature

1 1/4 cups sugar

Lemon Glaze

3/4 cup confectioners' sugar, plus more for dusting

3 tablespoons Meyer lemon juice

1 tablespoon water

Preheat oven to 350 degrees

Prepare bundt pan (or individual mini bundt pans) with oil and a dusting of flour

Whisk dry ingredients together in large mixing bowl. In glass measuring bowl add eggs and egg whites and whisk together. Add buttermilk, oil, vanilla, lemon zest, lemon juice and mix completely.

Fold wet mixture into dry ingredients being careful not to over mix. Scrape batter into prepared pan (or pans).

While cake is baking mix ingredients for glaze in glass measuring cup.

Bake cake until it springs back when gently touched, about 35 minutes. If using smaller pans for individual cakes baking time is reduced depending on pan size so watch carefully.

Let cool for ten minutes then turn out onto serving plate. Poke holes in cake with skewer or toothpick and pour glaze over cake.

Before serving dust with confectioners sugar.

Comments

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it? Here’s what you will need…. 2 pounds of lean ground beef, organic preferably 1 can organic tomato sauce 1/3 cup organic ketchup 1 onion chopped 3 cloves of garlic finely minced 2 tsp dry mustard 3 T Worcestershire sauce 2 T brown sugar 1T apple cider vinegar Salt and Pepper to taste Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add on...

Food Marriage Made in Heaven

The perfect marriage of flavors! Made this dish for dinner last night and it was fabulous. The perfect way to use your unripe tomatoes this September when we still have all those green tomatoes on all of our plants. The Buttermilk Ranch recipe is great, the perfect blend of spice and a little heat with creamy coolness. Make this dish, I promise you won’t be disappointed……..also my next recipe is going to use this Buttermilk Ranch recipe. Grab a glass of sweet tea and enjoy! Buttermilk Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves 2 tablespoons fresh dill 1 tablespoon fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/2 cup buttermilk In a food processor add garlic, parsley, dill, chives, and pulse until minced. Add remaining ingredients and p...

Plat de Cote de Boeuf au Cabarnet avec pates ~ Beef short ribs braised in cabernet with pearl onions, mushrooms, and pasta

With the chill in the air and the fall weather we experienced last week I naturally start thinking about warm meals of slow cooked goodness. Beef short ribs lend themselves beautifully to braising. Braising is a term used for cooking with both moist and dry heat, searing the meat first to give a nice caramelization then cooking slowly with liquid to allow the breakdown of the connective tissue. I have braised other meats before, but this was my first attempt at short ribs. I rubbed the ribs with chopped fresh thyme, rosemary, salt, and pepper and let the ribs sit in the fridge overnight. The next day I seared the ribs on all sides in a heavy french oven. Remove the ribs to a plate and drain off some of the fat then add the Cabernet and brought to a boil. I added the ribs back to the french oven along with pearl onions and sliced cremini mushrooms and transferred to the oven. It cooked for two hours. I brought back to the stove top and added a two tablespoons of buerre manier to th...

The Accidental Epicurean

Search This Blog