Meyer lemons have finally made it to the stores around here. If you aren’t acquainted with them you’re missing out on some great flavor. The skin of the lemon is orangy and the flavor is soft and mellow lemon. There isn’t any of that sharp tang that makes your face pucker up.
Plain, lemony goodness that will leave everyone wanting more. So, I was shopping and I saw a bag of these beauties in the produce area. Have you noticed we no longer have produce aisles anymore? They are produce areas. Continue reading
A few weeks ago I was invited to participate in a pie party on Facebook, not sure who hosted but I was invited by the ever elegant Laura from Laura’s Best Recipes. As usual I am running late getting my post up – it was due by 2 am.
Pastry seems to scare people. I was watching MasterChef last night and the challenge was an apple pie. Most of the participants seemed horrified that they were going to have to make pastry and many of them admitted that they had never made it before. The results were pretty mixed – with some of them making obvious mistakes that resulted in icky crust. Continue reading
When I was in the military I was stationed in Monterey, California to learn Czecheslovakian – not a bad way to spend your military time, by the way. This was eons ago but there used to be a place down on Cannery Row that had a huge Merry-Go-Round in the center and they made these pies that had at least four feet of meringue on them. The sweet, fluffy meringue towered above the filling like a sunflowers in a clover patch. I mean, it was pure art. Continue reading
I really never thought about there being more than one way to make lemon chicken until this past summer. My stepdaughter was staying the summer (and yes, we had a blast – miss her lots) and asked if I knew how to make lemon chicken. I said, “Sure!” and made it a few days later.
She was thinking of the Italian/Greek style lemon chicken like her mom makes not the oriental style I make. Well, we all know that noone cooks as good as Mom, it just doesn’t happen. I swear, I can make my mom’s recipes exactly like she used to, using the exact recipe and the exact ingredients and you know what? It never tastes the same… it’s never quite as good. Anyway, I was glad that her mom makes a different type than I do because there is no way I would win over Mom… I don’t think my kids would ever admit that someone else cooked better than me. At least they better not!
Anyway, my stepdaughter was gracious and said she liked it but I know she was glad to get back to her mom’s cooking — I think she finds me (and my household) somewhat…. umm…. unique. And she is right… we are downright weird.
This lemon chicken is tangy and sweet, lemony and savory all in the same bite. Continue reading
Filed under Main Dish, Meat
I like tea cakes. They aren’t too sweet, they aren’t hard to make, and they aren’t impressive, they are just comfortable to have around.
Sort of like reading a book that does not challenge you in the least but satisfies you deep inside, you know?
Tea cakes. A really good tea cake should look nice enough to put on a tea table but be plain enough that you can serve leftovers for breakfast next to some eggs and bacon. Right?
This one will do it.
This cake is not too sweet, with a subtle lemon and Earl Grey flavor. Really nice for tea or with breakfast, or a snack, or even dessert with maybe some fruit. It goes together easily, keeps for a long time, and makes the house smell nice.
Can you really ask for more than that?
The original recipe is out of a very old cookbook that I have. It is based on a recipe called Thrifty Poundcake, from the 1930s. I changed ingredients and flavors but it is still thrifty, and still really good.
Earl Grey Tea Cake
- 3 cups cake flour, sifted
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 2 sticks of unsalted butter (1 cup)
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 3 eggs beaten
- 1/2 cup Earl Grey tea
- Juice of 1 lemon
- zest of 1 lemon
- Sift dry ingredients together, stir in lemon peel
- Cream butter with sugar and vanilla until fluffy. Add eggs and beat well.
- Mix tea and lemon juice
- Add dry ingredients to creamed mixture alternating with tea mixture. Beat well after each addition.
- Grease a bundt pan and flour it. Pour in batter
- Bake at 350 for 1 hour
- Cool for five minutes and then turn pan upside down
- Sprinkle with confectioners sugar or glaze with lemon glaze
- 1/4 cup butter melted
- 2 tbs lemon juice
- Enough confectioner’s to make a thick glaze
Mix together and drizzle over cake. Grate lemon zest over top.
As you can see I tend to glaze mine and then sprinkle with a little confectioner’s from a shaker. It just looks prettier that way!