Posts tagged ‘lemon’

September 29, 2010

Hummmmus

About the title:: I had to do it. Lots of m’s?! Delicious food! It’s only fair.

I have been making hummus (Normal number of m’s there. I can show restraint. [Unless we’re talking about M&Ms or chocolate chips. No restraint there.]) for a few or a couple of years now. I’ve gotten consistent and good… and fast. Please picture me, still in preschool teacher garb, coming home from school absolutely famished. I was crazed. I had a timer. I set it to time. I set to work; I was out of that kitchen in less than 3 and a half minutes with a cheese and spinach quesadilla, freshly made hummus, and tortilla chips. I’m that good.

Well, anyway, the hummus is that good:::

Necessary to the process:
1. Food processor
2. Tahini (ground sesame seeds in a jar)
3. Lemon or lemon juice

Hummus
Inspired by: Martha Stewart

1 (15 oz.) can of chickpeas, drained
1/4 c lemon juice
2 T tahini
1/2 t Jane’s Crazy Mixed-Up Salt (*optional)
1/2 t McCormick’s Grill Master Montreal Steak Seasoning (*optional)
1/4 t cumin
1/4 c extra virgin olive oil

In the chassis of a food processor place drained chickpeas, lemon juice, tahini, and spices. Give it a whir until it looks like it’s beginning to combine but a little too chunky. Add extra virgin olive oil. Give it another whirl until it begins to look smooth and ready.

Taste to check seasoning. Add more if/as necessary. Whir (grind, chop, or pulse) to combine. Then take a spatula to remove the hummus first from the blade into storage container. Then the rest into the storage container. Let it chill in the refrigerator a couple of hours. (Ha. Or scoop it right out of the food processor, being careful to avoid the blades.)

*If you opt out of these very specific but basic spices in my household, you can always exchange them for sea, or kosher, salt and two cloves of garlic. I’ve also made a roasted red pepper version that’s delicious!

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September 17, 2010

Lemon Poppy Seed Cake

Oh, boy. Oh, boy. Ohboyohboyoh.

Lemon Poppy Seed cake. It’s my boyfriend’s favorite muffin. Favorite. After much research and browsing through quite a few trusted cake sources, I figured out what would probably work. Reasons why this cake is awesome:  (1) Egg whites in the cake but, no worries, because the yolks are used in the center; (2) lemon. Poppy Seed; (3) lemon frosting; (4) cake!; and (5) birthday.

___

And now, some warnings:

1. I had WAY to much raspberry curd filling leftover. Now, I’ll be forced to use it on pancakes, waffles, or, worse, yogurt (I’m looking forward to all of these).
2. I almost didn’t have enough lemon frosting. Don’t snack too much on this!
3. It looks homemade in these pictures; it is. I’m still practicing my cake decorating skills, and still working on growing my baking collection. (Please note my “cake stand” is the pan, flipped upside down, just on a plate.)
4. This recipe calls for Cream of Tartar (I went to the grocery store in my apron.) and 36 tablespoons of butter, two lemons, five eggs, three cups of powdered sugar, and raspberries.

Ooh. Finished product.

Lemon Poppy Seed Cake
Inspired by Eliza

2 1/3 c minus 2 T A-P flour
2 3/4 t baking powder
1/4 t salt
2 T poppy seeds
5 lg egg whites, at room temperature
1/4 t cream of tartar
1 1/2 c sugar
2 T finely grated lemon zest
12 T (1 1/2 sticks) butter, at room temperature
1 c milk

8 T butter (1 stick)
12 oz raspberries, fresh or thawed
5 lg egg yolks, lightly beaten
3/4 c sugar
pinch of salt
2 or 3 t lemon juice

16 T (2 sticks) butter, at room temperature
2 T finely grated lemon zest
3 c confectioners’ sugar
3 T fresh lemon juice

For the cake:: Preheat oven to 350 degrees F, checking to make sure rack is positioned in the middle. Whisk the flour, baking powder, salt, and poppy seeds in a bowl. In another bowl for stand or hand mixer, beat (medium speed) egg whites with the whisk attachment until frothy. Add cream of tartar and up the mixer speed to medium-high until stiff peaks form.

In new bowl with what I refer to as the regular attachments, beat (medium speed) the butter until smooth. Add the sugar in increments until incorporated. Add lemon zest. Beat (medium-high) until light and fluffy. Go ahead and measure out 1 c of milk then from that, pour 1/4 c into mixture; beat until blended. With mixer on low, gradually add the flour mixture and alternately the milk in three installments, mixing until incorporated between each addition. Once blended, fold a quarter of the egg whites into the batter. Add the rest of the egg whites and gently fold until all is combined.

Coat two 9in round pans in butter and flour. Pour batter evenly between the two. Bake for about 25 minutes or until golden and can pass the toothpick test. Cool in the cake pan about 10 minutes. Then, allow to cool completely on a rack out of the pan.

For the raspberry curd filling:: Melt butter over medium heat. Add raspberries, egg yolks, sugar, and salt. Mash the berries; stir occasionally until it starts bubble. Then continuously stir for 10 minutes. Strain really well through course strainer (not a colander; mine was too seedy). Strain into a bowl, making sure you get as much liquid as possible. Cool to room temperature, thereby letting it solidify. Stir in lemon juice to taste. Cover and put in the fridge for more cooling.

Raspberry Curd

For the frosting:: With the beaters attached to the electric mixer, beat the butter and lemon zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for another minute.

For assembling the cake:: Layer the cooled cake rounds with the cooled raspberry curd. Frost the cake.

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