Rose Farm Lemon Cake

Rose Farm lemon cake recipe using lemons picked from their citrus trees is baked fresh the night before for guests in a rose shaped bundt pan.

Ingredients:

Cake Mix

3 cups flour, sifted

1 cup butter, softened

2 cups granulated sugar

3 eggs, at room temperature

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

2 tablespoons fresh grated lemon rind zest, packed

2 tablespoons fresh lemon juice

Lemon Glaze Ingredients

2 tablespoons butter, softened

1 cup confectioner's sugar

1 1/2 tablespoons fresh grated lemon rind, packed

2 tablespoons fresh lemon juice

Directions:

Cream 1 cup of butter until light and fluffy. Slowly add 2 cups 

sugar and continue beating until light and fluffy. Blend in 3 eggs, 

one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2 

teaspoon of salt. Add the flour mixture alternately with 1 cup buttermilk to the creamed mixture, beating after each addition.

Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoon 

fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and 10 minutes.

To prepare the glaze, blend together 2 tablespoons butter, softened with 1 cup powdered sugar and lemon zest.  Add up to 2 tablespoons lemon juice stirring to desired consistency.  

Or sifted powdered sugar sprinkled atop cooled cake. also is very pretty.

Enjoy!

Tres Leches Layer Cake

Tres Leches Layer Cake

Stacking layers and homemade toasted almond milk ups the ante on one of Mexico’s favorite desserts. I’ll admit this beauty is a project, but what a tasty one. You can spread the work out over a couple of days. Begin by making the Toasted Almond Milk (recipe follows)—just don’t drink all of it before making the cake batter and the soaking liquid. Also, that same day, make the caramelized white chocolate and ganache. If you’d rather skip the time-consuming (but easy) step of caramelizing the chocolate yourself, see the TIP below. Lastly, be sure to thoroughly chill the cake before frosting. Serves 8

Ingredients:

Caramelized White Chocolate Ganache
2 pkgs (each 170 g) white chocolate, chopped
¾ cup (175 mL) whipping cream
Pinch salt
Cake
Butter for buttering tins
1¾  cups (425 mL) all-purpose flour
½ tsp (2 mL) salt
2¼  tsp (11 mL) baking powder
3 eggs, plus 1 egg yolk
1¼  cups (310 mL) sugar
1 tsp (5 mL) vanilla extract or paste
2/3  cup (150 mL) Toasted Almond Milk
To Assemble
¼ tsp (1 mL) ground cinnamon
1 tsp (5 mL) vanilla extract or paste
1 cup (250 mL) Toasted Almond Milk
1 can (150 mL) evaporated milk
¼  cup (60 mL) sweetened condensed milk
1¼  cups (310 mL) whipping cream

Directions:

For the caramelized white chocolate ganache, preheat oven to 275°F (135°C).

Spread the chocolate out on a clean baking sheet and bake on the middle rack of the oven for 40 to 50 minutes, stirring every 6 to 7 minutes, until it has the color of peanut butter.

Add cream to a medium-size glass bowl and bring to a boil in the microwave; scrape warm chocolate into a bowl. Whisk until smooth, add salt and let cool. Cover the bowl and leave at room temperature for up to 2 days.

For the cake, preheat the oven to 350°F (180°C). Butter three 8-inch (20-cm) round cake tins.

In a small bowl, whisk together flour, salt and baking powder. In a separate large bowl, combine eggs, egg yolk, sugar and vanilla. Using an electric mixer on medium-high, beat until sugar is dissolved and mixture has quadrupled in volume, 6 to 7 minutes. Add half the flour mixture and beat on low until just combined. Add almond milk and once again beat until combined. Mix in the remaining flour mixture.

Divide batter between the prepared cake tins. Tip or swirl the pans to evenly distribute batter and bake in the centre of the oven for 24 to 27 minutes or until a cake tester comes out clean.

Let cakes rest in tins for 15 minutes then turn out onto a large baking sheet (or 2 if necessary). Cool to room temperature.

To assemble, whisk together cinnamon, vanilla extract, almond milk, evaporated milk and sweetened condensed milk in a medium bowl. Using a fork, poke holes in the tops of each cake layer. Spoon the milk mixture in equal quantity over each. Let stand for 10 minutes.

Gently reheat the reserved white chocolate ganache in the microwave until just spreadable but not liquid. Measure out ¼ cup (60 mL) and add to a medium bowl along with the whipping cream; refrigerate.

Carefully transfer one of the cake layers to a serving platter or cake stand. Top with half of the remaining ganache and spread out just shy of the edge using an offset spatula. Top with another cake layer and repeat covering with the remaining ganache. Put final cake layer over top, cover and refrigerate until thoroughly chilled, about 3 hours.

When ready to serve, whip reserved cream and ganache mixture to stiff peaks. Frost the cake with cream, and serve.

Classic Spatzel

 

Spatzle

Spatzle is the German version of noodle. It is easy to make and a delicious addition or substitution to a meal.
Here is a classic Spätzle recipe:

Ingredients:

2 cups all-purpose flour
2 eggs
1/2 cup milk
1/2 teaspoon salt
4 tablespoons butter, melted
Directions:
Combine flour, eggs, milk, and salt in a bowl. Mix until smooth.

Bring a large pot of salted water to a boil.Use a Spätzlepresse or a colander with large holes to press the dough into the boiling water.

Cook for 1-2 minutes or until the Spätzle float to the surface.  Remove with a slotted spoon and toss with melted butter.

Top with grated cheese, herbs, or your preferred topping.

Tips:Use a Spätzlepress for authentic texture, or a food mill/press as a substitute. Don't overmix the dough. Adjust the amount of milk for desired consistency.

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel is a German Word and translated it means Cream Sauce. As in the kitchen of cooks, each tweaks the sauce to their own preference or taste. Sauces set apart European dishes apart from American preparations.
Ingredients:
Meat
1 to 2 pounds lean pork, veal, or poultry breasts (see notes for options)
salt
1 cup flour, for dredging
1/4 cup lard, butter, or oil, divided
Sauce
1/2 cup minced shallot or onion
1 cup chopped fresh mushrooms (optional)
1/4 cup white wine
1/2 cup chicken, vegetable, or pork stock
1/2 teaspoon white pepper
1 tablespoon capers (optional)
1 teaspoon Dijon mustard
1/2 cup heavy cream, or half and half
1/4 cup sour cream
1/4 cup minced chives or parsley

Directions:
Slice the pork or veal into cutlets about 1/4 to 1/2 inch thick. Keep poultry breasts whole. Put one in the freezer bag and pound it very thin, about 1/8 inch thick. You will need to use moderate force here to not pulverize the meat, tearing it. Periodically flip the meat to pound both sides, and use your palm to determine if the cutlet is evenly thin. Set aside and do this for the remaining cutlets.

You can trim off stray edges and bits on the cutlets, or just leave them as is. Salt both sides and prep your other ingredients.

Dredge your cutlets in flour, pressing it in well. Heat 3 tablespoons of lard or butter in a pan over medium-high heat, then fry the cutlets in batches, making sure they don't touch each other. If you have a bacon press, use it to press the cutlets down so they don't curl. Brown on both sides and set the meat on a plate as they're ready.

When the meat has all been cooked, wipe out the pan and add the remaining lard or butter. You might need an extra tablespoon. Cook the onion or shallot over medium-low heat. You want it soft and translucent, but not browned. This usually takes about 6 to 8 minutes. If you are using mushrooms, they go in here.

Add the white wine and use a wooden spoon to scrape up any browned bits. Turn the heat to high. Let the wine almost completely boil away, then add the mustard and stock. Mix well and add the white pepper.

Let this boil down by half. If you are using capers, they go in here.
Turn off the heat, and stir in the heavy cream. Then whisk in the sour cream, and taste the sauce for salt and temperature. If it cooled down too much, warm it gently. Don't let it even simmer again or it can break.

Coat the cutlets in the sauce, then serve with more sauce, topped with the chives or chopped parsley.

Steak, Tomato & Peach Panzanella With Fresh Mozzarella & Charred Scallion Dressing

Steak, Tomato & Peach Panzanella With Fresh

 Mozzarella & Charred Scallion Dressing

This hearty steak salad is built for summer entertaining, when peach and tomato seasons are in full swing. Instead of chunks of bread, the starchy element of this panzanella comes in the form of store-bought potato gnocchi, which are seared ahead of time for a crisp-soft texture. It’s a celebratory dish that requires very little effort.
Ingredients:

2 strip steaks, about 1 1/2 lbs (680 g) total
6 scallions
1/2 cup + 4 teaspoons EVOO divided + more for drizzling
Salt and freshly ground pepper to taste
2 tbsp (30 mL) white balsamic vinegar
1/4 small red onion, very thinly sliced
1 pkg (500 g) shelf-stable potato gnocchi
2 balls (125 g each) fresh mozzarella
4 cups (1 L) heirloom grape or cherry tomatoes, cut into bite-size pieces
3 ripe peaches, cut into wedges
1/2 cup (125 mL) loosely packed basil leaves
Directions:
Place steaks on a baking sheet and let sit at room temperature for 30 minutes.

Preheat grill to high.

Place green onions on baking sheet with steak. Drizzle both with olive oil. Season steaks with salt and pepper.

Grill steaks, covered, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes more for medium-rare. While steaks are cooking, grill scallions until softened and lightly charred in spots, about 1 to 2 minutes per side. 

Remove from heat and cool. When steaks are done, transfer to a wire rack set over a baking sheet. Cool completely. Slice steaks against grain. (Steaks can be prepared to this point and stored in an airtight container and refrigerated until ready to use, up to 1 day. Bring to room temperature before using.)

To make dressing, roughly chop cooled scallions. Place in a blender with 1/2 cup (125 mL) olive oil, vinegar, salt and pepper. Blend until smooth. Transfer to a glass jar, cover and refrigerate until ready to use, up to 1 day.

Place sliced red onion in a small bowl and cover with cold water. Let stand for 15 minutes. Drain and set aside.

In a medium bowl, toss gnocchi with remaining 4 tsp (20 mL) olive oil and salt to taste. Heat a large skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, until deeply golden on one side, 2 to 3 minutes. Toss and continue cooking until browned all over, another 2 to 3 minutes. Transfer to a plate and cool completely.

Before serving, drain mozzarella and let it sit at room temperature for 15 minutes.

Place tomatoes, peaches and soaked onion in a large mixing bowl. Toss gently with half of dressing. Tear mozzarella into rustic chunks and lightly season with salt. Add to bowl along with gnocchi. Toss and taste for salt and pepper. Arrange salad on a large serving platter and top with steak and basil. Serve with the remaining dressing on side.

Eleven Madison Park Granola

                                         RECIPE COURTESY OF ELEVEN MADISON PARK

Eleven Madison Park Granola

Eleven Madison Park Restaurant was rated the best restaurant in the world.  Following dinner, guests were gifted with a jar of granola.  It is 5*.  

Ingredients:
2 3/4 cup oats
1 cup pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tsp salt

Bring the next three ingredients to a boil stirring until lt. brown sugar is dissolved:
1/2 cup lt. brown sugar
1/3 cup maple syrup
1/3 cup EVOO

Directions:
Place the oats, pistachios, coconut chips, pumpkin seeds and in a large bowl.

Place the sugar, syrup and EVOO in a pan over low heat. Stir until lt. brown sugar is dissolved.

Pour the boiled mixture over the oat mixture in a large bowl and mix well. When well coated place in baking pan with tall sides lined with parchment paper and bake at 300*F for 15 minutes and 225*F for the remainder of the time 2 to 3 hours until the mixture appears dry and caramelized. 

When baked and golden, remove from oven and allow to cool.  Place cooled granola in a large bowl and add 3/4 cup dried sour cherries.
Mix well to coat the cherries with granola. Place in air tight container. Yield 9 cups.   5*****

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

When baked and golden, allow to cool.  Place cooled granola in a large bowl and add the cherries, mix well.  Place in a storage container.