Baby Jonathan

born 5/30/2013

Lemon pound cake

Ingredients:

Pound Cake:
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sour cream or plain yogurt
1 1/2 TBL lemon juice
1 1/2 TBL lemon zest
1 cup sugar plus 2 TBL
1 cup unsalted butter room temp
5 eggs, room temp, beaten

Syrup:
1/4 cup sugar
1/4 cup lemon juice

Glaze:
1/2 cup confectioner's sugar, sifted
1 TBL lemon juice

Directions:
Preheat oven to 325.  Spray a loaf pan with non stick spray.  In a medium bowl, sift together flour, baking powder and salt.  Whisk sour cream and lemon juice together in a small measuring cup.  In the bowl of a stand mixer with the paddle attachment, combine the lemon zest and sugar.  Rub with your fingers to activate the zest, just until fragrant.  Add the butter to the bowl and beat the butter/sugar mixture until fluffy and very light in color, maybe 5 minutes.  In my opinion, proper beating of the butter/sugar is the most important step.  Scrape down the sides of the bowl.  Mix in the eggs in 3 additions, beating well with each addition till the mixture is smooth.  Make sure to scrape down the sides of the bowl as needed.  With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions.   The dry ingredients should be added first and last.  Once all the ingredients have been added, scrape down the bowl and beat for another 30-60 seconds to ensure a nice, fluffy batter.

Transfer the batter to a loaf pan, filling 1/2 - 3/4 to the top.  Smooth the top, then tap the pan to release the air bubbles.

Bake the cake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean.  Transfer the pan to a cooling rack and let rest for 10 minutes.  Turn out the loaf cake onto the rack to start cooling.  While the cake is in the oven, make the syrup.  Combine the sugar and lemon juice in a small saucepan over med high heat.  Stir frequently.  When the sauce starts to bubble, turn the heat down to simmer and simmer for 2 minutes, or until the sugar is completely dissolved.  Set aside.
While the cake is out of the pan and still warm, take a basting brush and brush the syrup over all sides of the cake.  Use all the syrup.  It looks like a lot, but the cake will absorb the syrup.  Let cool completely.

To make the glaze:

Add the confectioner's sugar to a small bowl or measuring cup.  Whisk in the lemon juice to the desired consistency.  Pour over the top, covering completely.  Allow the glaze to set 15 or so minutes before serving.  

This cake keeps well stored in a ziploc bag.  You can also freeze the (unglazed) cake for later use.

***NOTE***  This cake is almost the same as Meyer Lemon cake, but it is not made with Meyer Lemons .  The procedures and tastes are VERY similar!  Both are excellent!!!!!

Christmas 2015

Feta & herb dip

Easiest.  Dip.  Ever!

On a plate or bowl layer the following:
olive oil (about 5 TBL)
feta cheese (about 1/2 cup)
diced grape tomatoes (about a handful)
scallions (about 3)
sprinkle with oregano, salt & pepper to your liking
Serve with crackers (I used Kasha original crackers)
Done and done!
Delicious!

Pineapple bars

PINEAPPLE BARS

Crust:
1 1/2 cup flour
1/2 cup sugar
pinch of salt
1 1/2 sticks cold butter, cubed (1 stick=1/2 cup)

Filling:
2 eggs
1 cup sugar
1/3 cup flour
1 tsp cornstarch
1 tsp almond extract
1 tsp vanilla extract
1/2 cup sour cream OR greek yogurt
pinch salt
16 oz. crushed pineapple (fresh is best!)

Topping:
1 cup crust topping
1 cup vanilla almond granola cereal (Trader Joe's brand)


Directions:
Preheat oven to 350.  Spray a 9 x 13 glass baking dish with nonstick spray.
Add flour, sugar, salt and cubed butter to a mixing bowl and mix with fingers or forks until combined and crumbly.  Set aside 1 cup of the topping mix in another bowl and combine with the granola.
Take the remaining mixture and firmly press into the baking dish.  Use the palm of your hand to flatten.  Bake 15 min.
While the crust is baking, beat the eggs in a large mixing bowl.  Add the sugar, sour cream, flour, cornstarch, extracts and salt.  Stir well.  Fold in pineapple.
When the crust is done baking, cool for about 5 minutes.  Pour filling over cooled crust.  Sprinkle with granola topping.
Bake 1 hour or until top is lightly browned.
Cool, refrigerate** for about an hour and cut.
Eat and enjoy!
**These will cut much easier if they are cold**

Horseradish

Ingredients:
Grated horseradish root (approx 1 cup)
2 TBL white vinegar
dash sea salt
dash sugar

We have had the same horseradish root growing for years.  It literally is 4 feet around!  We dug some up the other day, and washed it, peeled it, and grated it outside.  It's very pungent!  This recipe makes a mild horseradish.  For a stronger taste, use less white vinegar.  We just used a microplane grater to grate the root.

Raw, peeled root

Raspberry Vinaigrette Dressing

 Ingredients:

1 cup raspberry puree (2 cups fresh or frozen raspberries pureed)
1 cup olive oil
1 1/4 cup white balsamic vinegar
2 tsp dijon mustard
1/4 cup fresh honey
salt, pepper

Process all ingredients in a Vitamix, or blender.  Store in a glass jar or bottle.  Shake before using.  This recipe makes about 22 oz.  I store mine in a Mason Jar.

Fresh, local honey

Candied Pecans

Ingredients:

2 cups pecans

1 cup white sugar

4 TBL butter

2 tsp vanilla

dash cinnamon

dash sea salt

Directions:

Melt sugar and butter.  Add vanilla, cinnamon and salt.   Add pecans.  Stir well to coat.  Continue stirring and cooking for 3 minutes or so until the nuts are well coated and "crispy" looking.  Cool on parchment paper.  I tried wax paper, but the nuts stuck to the paper, so parchment is a better choice!!

Store in a jar, or airtight container.  Great on salads!!

  

Black bean & corn salsa

 Ingredients:

1 ear corn, cut off the cob
1 can black beans, drained
2 tomatoes, seeded and diced
1/4 red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 -3 TBL chopped cilantro
1 TBL olive oil (optional)
1 TBL white balsamic vinegar (optional)
juice of 2 limes
1 TBL honey
salt, pepper


Combine ingredients.  Refrigerate for awhile so flavors can marry.

Fresh honey is my secret ingredient when using tomatoes!

Salsa

Featured in Gooseberry Patch's Flavors of Fall cookbook!

Ingredients:

3 tomatoes, seeded and diced
1 onion, diced ( I like red onion)
3 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
1 hot pepper of choice, I use jalapeño, minced and seeded
1/4 cup fresh cilantro, chopped
juice of 2 limes
1/8 TBL sugar or honey
salt, pepper, dash of oregano and cumin


Combine ingredients together.  Mix well.  Cover and refrigerate 2-3 hours to allow flavors to marry.

Peach/pineapple cobbler

White peaches!!!

Ingredients:

4 large peaches (about 1 QT) (I used white)

2 cups fresh, chopped pineapple

1/8 cup cornstarch

1/8 cup brown sugar

1/2  tsp cinnamon

1 cup flour

1/8 cup + 1 TBL white sugar

1/2 TBL baking powder

1/2 tsp sea salt

3 TBL cold, unsalted butter, cut into small pieces

1 large egg

1/3 cup cold, heavy cream

1 tsp vanilla 

Directions:

Preheat oven to 350.  Blanch peaches so they are easier to peel.  Just dip them in boiling water for a couple of minutes and cool to touch.  Peel away the skin and slice.  Combine sliced peaches, cornstarch, brown sugar and cinnamon in a medium bowl.  Toss until well combined.  Pour into a 2 QT baking dish, or a 10 inch cast iron skillet.

In another medium bowl, combine flour, 1/8 cup sugar, baking powder and salt.  Cut in butter with 2 forks,  a pastry blender, or just use your fingers like I do!  Whisk egg, cream and vanilla in a small bowl, or a measuring cup.  Add cream mixture to flour and stir with a fork until just combined.  Drop by spoonfuls over the peaches.  Sprinkle with 1 TBL white sugar.  

Bake for 35-45 minutes or until golden brown.  Let cool slightly and serve with vanilla ice cream and/or whipped cream.  (If you have heavy whipping cream left over, whip it with a handful of sugar to make fresh whipped cream!)  YUM!!

Makes 6-8 servings, depending on serving size!

Peach vanilla jam

Ingredients:

8 cups peeled, chopped peaches
2 cups white sugar
1 vanilla bean
1/4 cup lemon juice
1 package freezer jam pectin

This picture is a peach/pineapple mixture simmering.

Directions:
Blanch peaches in a stock pot full of water to make them easier to peel.  I used about 8 large peaches (white flesh) for 8 cups.  Combine all ingredients in a stock pot.  Scrape the inside of a vanilla bean, and put the scrapings in the pot.  Add the bean to the pot as well.  Bring to a boil, turn the heat down and simmer for 1 hour.  Add a packet of freezer jam pectin at the end of the simmer and mix well.  Pull the vanilla beans out of the peaches and discard before you ladle them into jars.  Ladle hot peaches into hot jars, and add lids & bands.  Cool on the counter, then freeze or eat!

Variations:
Add 2 oz. of rum or bourbon before bringing to a boil.
Use 4 cups chopped peaches and 4 cups chopped, fresh pineapple.

Apple-oat muffins

Ingredients:

1 large apple, diced

1 1/2 cup whole wheat flour

1 cup old fashioned oats, uncooked

1/2 cup dark brown sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 tsp. cinnamon

1/2 tsp ground nutmeg

pinch of cloves

2/3 cup chopped walnuts

2/3 cup dried cranberries (orange flavored if you can find them!)

1 cup vanilla Greek yogurt

2 eggs

1/4 cup vanilla almond milk (or plain milk)

3 TBL vegetable oil

1 cup unsweetened applesauce (OR apricot preserves)

1 tsp vanilla

Directions:

Preheat oven to 375.  Peel and dice apple.  In a medium bowl, combine dry ingredients (flour through cloves), then stir in walnuts, diced apple and dried cranberries.  In another bowl, whisk together the yogurt, eggs, milk, oil, applesauce and vanilla.  Pour into the dry ingredients and stir just until combined.

Spray a muffin tin with non stick spray.  Fill muffin cups 3/4 of the way, topping with oats and/or cranberries.  Bake until muffins begin to brown around edges and are firm to the touch, 25-30 minutes.  Remove muffins from tins and allow to cool.  This recipe will make 6 muffins and a loaf of bread.