Lemon Lemon and More Lemon

Its Big Ted's birthday this coming Thursday and I wanted to make him a cake that I knew he couldn't resist.  Like my dad, he loves all things sweet and lemon flavored.  As I continue to grow in the kitchen, I am finding there are some chefs who are spot on EVERY TIME and Ina Garten is one of them (also known as the Barefoot Contessa).

This Lemon Cake is the key that will unlock the lemon lovers soul. It is truly something to write about. Moist, sweet and tart, and melts in your mouth. Let me not forget that it is also easy to bake.

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature (4 eggs will do if its all you have)
• 1/3 cup grated lemon zest (4 to 6 large lemons) 
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Allow the cakes to cool completely.  Dip cakes in syrup (Optional**).

**If you decide to use syrup I recommend pouring the syrup into a flat pan that your loaf easily can be placed in and removed. After letting your cake cool down enough that you can pick them up with your bare hands, dip the top and bottom in the syrup.

Syrup (Optional)

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. (I used 1/4 cup lemon juice and 1/4 cup water and didn't use all of the syrup)

Icing

Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Childhood Favorite: Mackerel Patties & Rice

So its been a very very very very long time since I have posted.  Did I already mention that its been a VERY long time since I have blogged. Well it has and I have missed it. I just finished my first term of graduate school and moved my parents to Los Angeles so I can help care for my mother. LOTS going on to say the leaset BUT...today I am sitting  on the lanai over-looking the pacific ocean on the island of Maui. It’s been a while since I have blogged but an even longer while since I have taken a vacation. I am taking each day and allowing myself to be at peace with what is-MY LIFE!  Since finishing school and getting settled in Maui I am finding my desire to bake is taking over. Last night I made a batch of strawberry shortcake cookies and a strawberry loaf bread....”mmmm mmmm good” said those at dinner.

Today I am making one of my childhood favorites-Mackerel Patties and Rice! 

Growing up my dad would make these little patties and serve them with rice. Dad would give each of my sisters and I a bowl of rice and then have a plate of patties that we could take from as we wished. Not to long ago I asked my dad for the recipe not knowing just how easy these little treats are to make. 

Ingredients:

1 can of mackerel

2 eggs

salt to taste (I use Lawry’s seasoning salt and some garlic salt)

pepper to taste

1-2 Tbl flour

1. Open can of mackerel and let it slide out onto a plate. Gently split the fish down the middle and remove bone. If done carefully the whole bone can be removed in one move. If not, it doesn’t take long to debone and I have read that some people don’t even debone mackerel because the bones are so soft you don’t even notice them once the patties are prepared.

2. In a separate bowl lightly mix the eggs just until the yolk has dissolved into the white of the egg. 

3. Heat frying pan on high with a little bit of vegetable oil.  When ready to insert your patties turn the temperature to medium.

4.Add the deboned mackeral to the egg mix and with a fork mash it really well.

5. Add salt and pepper to taste 

6. Once egg and mackerel are mixed well add 1 Tbl flour. Continue to mix until you can form a patty in your hand. If fish mixture is too runny just add more flour. 

7. Make all the patties and place them on a plate before you start to fry them. Cook them several minutes on each side.

8. Put a paper towel on a plate as lay patties on paper towel as they finish.

9. Make a side of rice  and vahlaa...Dad's mackerel and rice!

Tajrish Restaurant, Marina Del Rey, CA

I have had a lot of free time on my hands. I guess having the flu and being confined to my bed for four days will do that to a person. Haven't had a huge appetite until this afternoon when I started craving Persian food. I recently had lunch at my new favorite hidden find, The Ruby Room. Since that lunch I have been craving Persian food. So I am still confined to my bed but really, really hungry and determined to get Persian food. My google search returned ONE Persian restaurant, Tajrish, that met my simple criteria; first being they will deliver to my area and second, reasonable price point. Its a restaurant that I drive by often and have always wondered about their food so this was both my opportunity to give them a try and their opportunity to earn a regular customer. I ordered my favorite Persian combo plate beef koobideh kabab and chicken koobideh kabob with traditional saffron rice. Hold on, that's my food at the door. Time to eat...

Visually the food was picture perfect. Very generous portions, one entree would have been enough for two. Meal came with two pieces of lavash bread and butter. I ate about 1/4 of the meal. The taste wasn't what I was hoping for, it wasn't bad it just wasn't great. The rice was too dry and the meat was so so....not as fresh as I like it. The price was $12.99 plus tax and delivery was free. I will definitely give them one more shot...this meal wasn't my favorite but has potential! Maybe dinner one night next week:-)

Pros: Reasonably priced, generous portions, visually very appetizing
Cons: Rice was too dry, meat was so so

Comment: will give it one more shot!

When life gives you lemons...

Or a Ginger & Lemon Hot Toddy

Like most people this season I caught the flu and for the last four days-yes 1, 2, 3, 4 DAYS I have been in bed with the fever, sore throat, can't swallow flu. It has not been fun but like the sign says...when life gives you lemons, make lemonade or like I did make a Ginger & Lemon hot toddy. On Sunday morning when I realized that I had been caught by this flu I did an online search for homeopathic remedies for a sore throat and came across this a form called myhomeremedies. On this form was a recipe for hot water with ginger and so I sent Teddy to the store to pick up some fresh ginger root and lemons so I could get to work. It doesn't take the flu away but this Ginger & Lemon Hot Toddy makes the sore throat a little more bearable.

This has worked great for me and I just had to share it. One of the nicest things about this recipe is its easy to make and one batch can last a long time. Since ginger acts as an anti-imflamitory it helps with the swelling of the glands thus reducing the typical sore throat pain.

Ingredients:

3 Large ginger roots (purchased at local Grocery Store)

5-6 Lemons

Large pot of water

Honey (optional)

1. Use a peeler to peel the outside skin of the ginger. I don't know if you really have to do this but I feel like you get more from the root by doing it. It doesnt have to be completely free of skin but get as much as you can.
2. Slice and dice ginger into 1/4 inch-1/2 inch pieces
3. Place ginger in large pot and fill with water
4. Boil water and ginger on med for 10-15 minutes. The longer the ginger sits in the water the stronger the hot toddy.
5. Use a strainer or plate or whatever you have to fill your cup with some of the liquid.
6. Let the remaining liquid sit on the stove for 30 minutes and then transfer remaining ginger water to a container for later use.
7. Slice a lemon in half. Squeeze half a lemon in your hot toddy and sip while warm.

Your first hot toddy will be the weakest which is good because it will give you a chance to get used to the taste but as the ginger sits in the water it will make your next several hot toddy's VERY strong. For the last few cups I had to put a little honey to cut the tang of the ginger. Totally optional. You should feel some relief after the first cup is finished. Drink it throughout the day and right before bed. Always drink it warm.

Missing 2009 Sweet Treats...

A few projects that didn't make the blog but I wanted to share with you...

• Ralph Lauren Inspired Baby Shower Cookies
• Diamond Engagement Ring vanilla sugar cookies with sugar accented sugar crystals
• Louis Vuitton chocolate cake purse with Coffee buttercream filling.
• Individually wrapped Baby Bunny and Onesis sugar cookies
• Mini cupcake/cookie tower

Strawberry Shortcake Cookies!

What happens when you are given a great batch of strawberries and forget about them until its almost too late?

Three words- Strawberry Shortcake Cookies. Preliminary reviews from Mom, Dad and friend, Jay, say this is a recipe worth trying. We are having dinner with new friends tonight-I thought I would bring them a few wrapped in this pretty basket!

Recipe: Strawberry Shortcake Cookies

(from Martha Stewart Living)

12 ounces strawberries, hulled and cut into 1/4″ pieces (2 cups)

1 tsp. fresh lemon juice

1/2 c. plus 1 Tbsp. granulated sugar, divided

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

6 Tbsp. (3 oz,) cold unsalted butter, cut into small pieces

2/3 c. heavy cream

sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 Tbsp. granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 Tbsp. granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub with your fingers (which was so easy), until the mixture resembles coarse crumbs. Stir in the cream with wooden spoon until dough starts to come together, then stir in strawberry mixture either by hand or with spoon.

Using a cookie scoop, tablespoon or your hands, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar and bake until golden brown, about 24 minutes. Transfer to a wire rack and allow to cool.

Cookies are great served immediately or several hours later once the flavors have had time to marry one another. Cookies can be stored in an airtight container at room temperature for up to 1 day.

The only change I would make would be to serve cookies with either vanilla bean ice cream or a dollop of whipped cream.

Got Kosher?

Got Kosher, anyone? Well if you don't, then you should. Got Kosher isn't your typical kosher restaurant, its a step into Tunisia and embodies the flavors of the owners best childhood memories. First known for his incredible challah, as a connoisseur of challah myself I don't know that I have ever had such a fluffy, melt in your mouth challah before. Imagine Grandma's Challah marrying Rockeninweagon's Pretzel Bread...a pretzel challah in a variety of flavors that will forever change your Shabbat table and Sunday morning French toast. With a variety of flavors from fennel and salt to a Kalamata Olives & Rosemary Pretzel Challah your palate is sure to thank you!

Got Kosher doesn’t stop with Challah, they impressed me with their AMAZING sandwiches. Their best seller is the Assuette Tunisienne which is Tunisian Tuna Plate with Harissa, Mechoula, potato, hard and soft boiled eggs, olives, capers, perpperoncini and perseced lemons. After one bite I felt like I was in Tunisia with all of its rich flavors and savory aromas. I understood exactly why this is their best seller. Its a MUST TRY!!!

Got Kosher is a deli style restaurant allowing you to order at the counter and take home or dine in with friends. They have a few tables inside and several on the sidewalk allowing you to really feel like you have stepped into another world. Got Kosher is located at 8914 West Pico Blvd just west of Robertson.

HAPPY BIRTHDAY NORA!!!

This is a special post to wish the Beautful Nora Marsh and very happy birthday. Nora is the grandmother of close friends of mine who won my heart the first time I met her. She embodies the beauty and grace of a strong successful woman. Today I honor Nora Marsh and celabrate another blessed year of her life!

Love you!!!

Happy 6th Birthday...

Another delicious Kosher-Parve cake. The top tier was choclate with filled with two layers of pure vanilla flavored icing and the bottom tier was chocolate cake with my popular mint chocolate chip flavored icing.

I had a lot of fun designing this cake. This was the first time I tested shooting stars and will make a few changes next time but really like the added flare it gives the cake.

NY Cake West...

NY Cake West is a baker's heaven-a cake (and much more) supply store in Los Angeles, CA that recently opened. I visit the store at least once a week, spend no less than 45 minutes and when I walk in NY Cake West it seriously feels like a real live version of Candyland! My eyes get wide and my wallet gets emptied...

A special congratulations to NY Cake West as they have begun manufacturing some amazing products. In the upcoming months I will be showcasing some of their newest products. Testing them out and will let you just how well they stack up.

Sweet Treats will hold contests where you could win some NY Cake West products. Stay tuned!

Happy Challahween Shabbat!

Happy Challahween... This year I hosted a Callahween shabbat dinner for my parents...Mom and I made two amazing sweet challahs and tried a few new recipes. One of them included another Paula Dean favorite! Phyllo Wrapped Asparagus...For dessert, it was sweet sugar cookies, of course in the shape of little pumpkins. Notice the little halloween napkins-Nordstrom Rack $1.99...I couldn't resist myself.


The Story behind the phyllo wrapped asparagus: My mom was diagnosed with small cell lung cancer in August so needless to say she hasn't had a lot of energy nor has she had a desire to cook. One day she was watching the Food Networks, Homecookin' with Paula Dean, and saw her making this recipe. She called to tell me that seeing Paula make these asparagus bundles made her want to cook again. When we decided that mom and dad were going to spend the weekend with me I knew we had to make this dish. So Mom sat on a stool and brushed the Phyllo with butter while I wrapped the asparagus inside the dough, when I finished wrapping all the stalks, mom topped the bundles off with some extra freshly grated parmasean cheese. Together we made these tasty little bundles and they were Mmmm Mmmm Good! Thanks Mom and Dad for a wonderful stayvcation at my new home! I love you both.

Ingredients

nocoupons

• 8 or 9 asparagus spears, depending on size (We used the thick ones)
  
• 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
• 1/4 cup butter, melted
• 1/4 cup finely grated Parmesan (We used probably a cup and doubled the rest of the recipe)
  

Directions

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.