Citrus Pound Cake

I spent my recent Sunday afternoon drinking in the fading sunshine... and baking a cake.  It wasn't the fancier variety of cake that may immediately come to mind.  But one equally special, all the same--and for all the right reasons.  Reasons like a beautiful, moist crumb, and wave upon wave of citrus infusion.  From zest and juice, to syrup and glaze, there was no mistaking the bright flavors and under notes that have made this cake a personal favorite for many years now.  I especially love it during the holidays when a little something extra special is the order of the day. And slice after decadent slice proves perfectly special.

Rather than go my more traditional route of lemon only (lemon pound cake is a wonder), I decided to mix things up a bit more and combine the flavors of grapefruit, orange and lemon.  Did I say this was a citrus pound cake?  And it's one of the most addictive desserts (or breakfasts, if you eat cake for breakfast.  I do.)  The absolute best part, however, is that it yields two cakes--one for savoring and one for sharing (or freezing until you're ready to indulge your sweet tooth all over again).

There's really not much left to say, other than you have to bake it.  And thank me later.

Happy Eating!

Citrus Pound Cake
Ingredients:
1/2 lb. (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
4 large eggs, room temperature
Grated zest of one grapefruit, one orange and two lemons
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup of citrus juice (combination of 1/4 cup each of grapefruit, orange and lemon), divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract

For the glaze:
1 1/2 cups confectioner's sugar
2 tablespoons citrus juice

Method:
 
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. Line the bottoms with parchment paper.

Cream the butter and 2 cups 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 citrus zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup citrus 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.

Combine 1/2 cup sugar with 1/2 cup citrus juice in a small saucepan and cook over low heat until the sugar dissolves. 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; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the citrus 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.  (Cook's Note: If freezing the cakes, don't apply glaze until you are ready to serve.) Enjoy!   

Recipe adapted from Ina Garten




 

Whole Roasted Branzino + The Fixins'

Food memories can be some of the sweetest to recall, transporting you back to times, places, scenes--and tastes--that make life special for all the right reasons.   One such memory recently came to mind, as I recalled a scrumptious Whole Roasted Branzino that I had enjoyed at the Italian food emporium, Eataly, during one of my jaunts to NYC.

A simple, yet elegant, preparation served up amazingly moist and succulent fish, with a crispy skin to match, for one of the best seafood bites I had enjoyed to date.  And with that delicious memory now back in view, I set out to bring the same delectable bite to my kitchen. 

My first time preparing a whole fish, rather than fillets, I was excited as much by the presentation of the dish, as I was the preparation.  I decided to stuff the fish with the wonderful flavors of citrus, onion and herbs, with an outcome that was as delicious as what I recalled at the restaurant.  I added to the decadence with a creamy parsnip puree and crispy, roasted kale to round out one amazing meal—and another delectable memory.

Happy Eating!

Whole Roasted Branzino

Ingredients:

2 Whole Branzino, cleaned, with head and tail intact (tip: get your fishmonger to do this)

Fresh thyme sprigs

2 teaspoons fresh lemon juice and lemon slices for stuffing

Onion slices

Kosher Salt

Flaked Sea Salt, optional

Freshly ground black pepper

Olive oil

1/4 cup dry white wine 

1/4 cup water 

Method: 

Preheat oven to 350°F. 

Sprinkle fish inside and out with kosher salt and pepper. Stuff each with thyme sprigs, onion and lemon slices. Arrange fish in 13x9x2-inch glass baking dish. Pour in wine, 1/4 cup water, and lemon juice. Drizzle with 1 1/2 tablespoons oil.

Roast fish 35 minutes. Remove from oven and finish with a drizzle of olive oil and sprinkle of sea salt, if using.

Recipe adapted from Bon Appetit

Roasted Kale   

Ingredients:

Kale, chopped or torn into leaves

Olive oil

Kosher salt

Freshly ground black pepper

Method:
Arrange kale on a baking sheet.  Drizzle with olive oil and season liberally with salt and pepper.  Toss to combine and place in preheated 350 F oven.  Roast for 25-30 minutes, or until preferred crispness. 

 

 

Toast With This!: Pomegranate, Mint & Ginger Fizz

 

The holidays are just about here--and I couldn't be more excited!  I'm looking forward to reuniting with family and close friends, eating well and creating new memories.  When coming together, I recommend having a signature drink to toast the occasion--and to keep "bar" duty to a minimum.  It's another one of my go-to entertaining tips that makes things lighter, easier--and always festive.

Inspired by flavors that sing of the holidays (pomegranate, citrus, mint and ginger), I fell for this jazzy 'mocktail' recipe--adapted from Martha Stewart--for a beautiful, elegant--and yes, quite delicious, sip.  Add it to your repertoire and you'll be toasting throughout the holidays--and beyond!

Happy Sipping!

Pomegranate, Mint & Ginger Fizz

Ingredients: 
10 mint leaves, plus extra for garnish
1 teaspoon sugar
Juice of 1 orange, about 1/4 cup
1/4 cup pomegranate juice
Ginger ale

Method:
In a tall glass, muddle mint leaves and sugar together until the leaves are fully coated and a paste almost forms. Add in orange and pomegranate juices and top off with chilled ginger ale.  Stir slightly to mix, pour into serving glasses and garnish with fresh mint.  Sip and enjoy! 
Recipe adapted from Martha Stewart
  
  

Lemon Thyme Bars

I have quite a thing for citrus-y, tangy, tart desserts.  Whether we're talking pie, cakes, ice cream, or any other confectionery delight, my taste buds have a distinct affinity for citrus--particularly lemon.

A few weeks ago while visiting New York, I made my usual pit stop by Magnolia Bakery.  In addition to a decadent slice of Pistachio cake that I ordered to go, my companion and I interrupted the order of the evening and indulged in a little pre-dinner dessert with the most scrumptious and perfectly sweet-n-tart lemon bar.  (We similarly devoured the slice of cake, but only after we finished our dinner, of course.)  

The memory of that lemon bar, in all of its mouth-watering goodness, has remained with me like a sweet dream, so this past weekend as I toggled back and forth on what dessert to bring to my family barbecue, I decided to recreate my own version and savor those flavors up close and personal once more.  Fresh lemon juice and lemon zest deliver an undeniably lemony punch, with a little extra flair via the thyme shortbread crust, finished with a decadent lemon glaze to bring it all together. 

It was a sweet endeavor that filled my kitchen--and weekend--with recent fond memories and one pan of, dare I say, lemon-thyme perfection.  And as far as the barbecue went, everyone raved about how good they were, which is always a wonderful bonus. :)  Once you make them, I'm confident you will, too.

Happy Eating!

Lemon Thyme Bars

Ingredients:

Crust:
1/2 lb. unsalted butter at room temperature
1/2 cup sugar 
2 cups flour
2 tablespoons fresh thyme, finely chopped
1/4 teaspoon salt

Lemon Layer:
7 large eggs
2 1/2 cups sugar
3 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Fresh thyme sprigs, for garnish

Lemon Glaze:
2 cups confectioner's sugar
1/4 cup freshly squeezed lemon juice (around the juice of 2 lemons) 
 
Method:
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking pan.

For the crust, cream the butter and sugar in the bowl of an electric mixer until light. Combine the flour, thyme and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking ban, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 to 40 minutes, or about five minutes beyond the point where the filling is set. Cool to room temperature.

For the lemon glaze, whisk together the confectioner's sugar and lemon juice.  Add more or less sugar and/or juice for desired consistency.  Pour glaze over lemon bars and spread with a spatula to cover evenly.  Allow the glaze to set for at least 20-30 minutes.  Cut into squares and garnish with fresh thyme, if desired.  Serve and enjoy! 
Recipe adapted from Ina Garten