Lemon Sponge Cake with Triple Sec Strawberries

Do you ever have those days where you just want to nest?  I mean nest and clean.  Yesterday was that day for me. My office was just in shambles.  For anyone who knows me personally, you know that I am a complete neat freak.  My definition of shambles may be a bit off from others, but for me, it was driving me crazy.  After several hours of purging and reorganizing, my office is back up to my standards.  I just feel calmer when my surroundings are in order and aesthetically pleasing to the eye.

Next weekend, if the nesting mood is still prevalent, then I will tackle the closet.  I know I have numerous items that I can donate.  There is a particular charity I have in mind to donate some work related items.  The organization is called Wardrobe for Opportunity and they support community members in their effort to find and sustain employment.  They partner with volunteers in the community to give back through being a professional image coach, boutique volunteer, mentor and other various programs.  I have been searching for an organization to give some of my time to and I believe I have found it.

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Speaking of nesting, it is always great to get together with my parents. They are comforting, easy to be around and bring me joy. We had my parents over for dinner last weekend to simply spend time together and catch up.  The weather was perfect for dining outside and I utilized my farmers market finds to whip up a simple dinner that was packed with flavor.  We began with a stacked heirloom tomato caprese salad which was followed by coffee rub roasted pork tenderloin, fingerling potatoes and haricot verts. I served my cranberry, orange and ginger chutney for the pork tenderloin which added that extra punch of flavor. 

I wanted to serve a light dessert that highlighted the ripe, fruity strawberries I found at the farmers market.  I had not made a sponge cake in a hundred years, so after digging up my recipe, I decided to infuse with some bright lemon flavor and a light vanilla cream.  The strawberries macerated in a bit of triple sec and sugar to bring them up a notch.  The end result was simple perfection on a plate.

Lemon Sponge Cake with Triple Sec Strawberries

Lemon Sponge Cake

5 Egg yolks

2/3 Cup Sugar

1 teaspoon lemon juice

Zest of one lemon

5 Egg whites

2/3 Cake flour

¼ teaspoon salt

1 teaspoon baking soda

3 Tablespoon melted butter

Beat egg yolks until thicken and lemon colored, then gradually add 1/3 cup sugar, lemon juice and lemon zest and stir well until combined. Next add the dry ingredients to the egg yolk mixture and combine well. Set aside.

Using a stand mixer, add the egg whites and beat until almost stiff then gradually add the other 1/3 cup of sugar.  Beat until stiff peaks are formed.  Fold in the egg yolk mixture with a spatula into the egg white mixture.  Fold in the melted butter to the mixture. 

Prepare a 10x15x1inch jelly roll pan that is lined with parchment paper.  Pour the batter into the pan and spread evening.  Bake at 375 degrees for 12 minutes.  Sprinkle with powdered sugar.  Turn onto a clean kitchen towel which has been generously dusted with confectioner’s sugar.  Trim edges if needed, roll cake up, towel and all, while still warm.  Let cool completely.  Unroll and fill with whipped cream and then re-roll the cake and sprinkle with more confectioners’ sugar.

Vanilla Whipped Cream

1 Cup Heavy cream

¼ Cup sugar

1 Tablespoon vanilla

Add all of the above ingredients to a stand mixer and beat on high until thick.  About 4 to 5 minutes.  Carefully watch so it doesn’t become too thick.

Triple Sec Strawberries

2 Cups Strawberries (hull removed and cut into quarters)

¼ Cup sugar

1 Tablespoon Triple Sec

Add all of the ingredients above and let sit in the refrigerator at least one hour.  Service along side a slice of the lemon sponge cake.

Tomato Jam + Cheese Plate | Friday Night Bites

It’s almost Friday Night – my favorite day of the week.  It is time to say goodbye to the work week and kick off the weekend along with enjoying our weekly tradition of Friday Night Bites.  One of our favorite appetizers is the effortless cheese plate.

About every other week on the way home from visiting one of my four offices, I will zoom into the Whole Foods parking lot.  I guess I should call it “whole paycheck”, since I don’t often get out for less than one hundred dollars and that is just the hand basket.  I tend to hit the produce section then jet across the store to the cheese section.  After the cheeses, it is onto the prepared food section, the olive bar, the specialty crackers and a few other aisles that catch my attention.  About 15 minutes later, the cashier reveals the total and it is 9 times out of 10 over one hundred dollars.

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I rationalize with myself that I don’t shop here daily but only a couple times a month.  It is a treat for me and hubby of course.  Being a true foodie, this is rational, right? Smile. Wink.

After we came back from Chicago, I shared that I was inspired by many things we enjoyed there.  One was the imported cheese plate at RPM Italian.  We chose the Pecorino Sardo which was accompanied by a green tomato jam and some fresh bread.  It was the perfect ending to a delectable dinner.  The pecorino was aged beautifully which took away the “gamy” taste and paired perfectly with the jam.

On my trip to Whole Foods, I found a similar pecorino which quickly went into my basket along with a few other delightful cheeses including aged Cheddar with hints of coffee grounds.  I picked up a few heirloom tomatoes to create my tomato jam.  I played around with quantities and flavor profiles until I came up with the end product which was simply perfect.

This jam takes a bit of patience, since it takes time to reduce down to a jam consistency.  Trust me, it is worth the wait.  Feel free to double or triple the ingredients to make a larger batch.  This one yielded about a little over a half a cup.  You can use it for your next cheese plate or lather onto a grilled cheese sandwich.  Happy Friday Night Bites!

Tomato Jam

Yields approximately 1/2 Cup

1 pound Heirloom Tomatoes or Cherry Tomatoes

½ Cup Sugar

1 Tablespoon Lemon Juice

Zest of one lemon

½ teaspoon Cumin

Remove the part of the tomato where it secured to the vine.  Leave the skin on and cut into small dices. If using cherry tomatoes, simply cut into fours.  Add to a medium pan.  Next add the sugar, lemon juice and zest along with the cumin.  Stir and cook over medium high heat until lightly boiling.  Reduce heat to medium low and simmer for 30 to 60 minutes until it is a thick consistency.  Let cool and store in an air tight jar.  You can add more cumin if you desire.

Nutella Filled Sugar Cookies | Secret Recipe Club

I feel like I say this each month – how time flies.  It is time again for The Secret Recipe Club and for group C to do the great reveal. If you want to join in the secret fun, you love cooking and you have a food blog, then check out how to get in on this fun group of bloggers, who by the way make some pretty darn tasty treats.

This month I received Amy’s blog – The Savvy Kitchen.  Her cooking niche is low-carb, low calorie and gluten-free.  Amy comes from a relatively large Italian family who loves to cook, especially her mother.  She has a small army who are her official taste testers and I am pretty sure these folks are very happy from the vast array of tasty recipes on her blog. I would encourage you to check out her blog and I bet you will find at least a half a dozen recipes that you want to make right away.

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I can only imagine that her hubby Chris is probably the happiest.  If he is like my hubby, these relatively newly weds will have a long happy life together.  I think after spending an hour or two browsing Amy’s recipes, I found the one recipe that is probably not low-carb, low calorie or gluten-free, but that is really OKAY with me. Smile. I am a bit late to the Nutella craze, but after seeing her recipe for Nutella Filled Sugar Cookies, I knew I had to make these.

Okay these little nuggets are pure cookie heaven, especially when the Nutella center is still warm when you break it in half and devour.

Nutella Filled Sugar Cookies

Makes 40 Cookies

Ingredients

1/2 cup Nutella (13 oz Jar)

2 ¾ cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups

14 tbsp. (1 3/4 sticks) butter, softened

2 large eggs

1 tbsp. vanilla

Chocolate Sprinkles

Using a 1 teaspoon measure, scoop out Nutella and place in small drops on a cookie sheet lined with parchment. (40 teaspoons) Place in the freezer for 15 minutes.

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In the bowl of your stand mixer, beat together the butter and 1 1/2 cups granulated sugar on medium until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and add in the vanilla. 

Turn the mixer to low and gradually beat in the flour mixture until just combined. Scrape down the bowl to ensure everything is well incorporated. Chill the dough right in the bowl for at least one hour. Makes rolling the balls much easier.

Place 1/3 cup of chocolate sprinkles in a small bowl. Use 2 tablespoons cookie dough for each cookie. Flatten the cookie dough.

Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough. If the Nutella starts to soften, place it back in the freezer for a few minutes.  Bring the cookie dough up and around the piece of Nutella and roll the ball of dough.  Dip the ball into the chocolate sprinkles to cover the top half.

Place the cookies on the prepared baking sheet. 

Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets. 

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. The edges will start to turn slightly brown when they are finished, about 10 to 13 minutes. The centers should still be soft and puffy. 

Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and cool on a rack. They can also be served warm. 

Corn Fritters with Spicy Tomato Salsa | Friday Night Bites

Summer is a special time in the San Francisco Bay Area.  You are probably thinking why?  Well let me tell you why.  A small town about 35 to 45 minutes away from me produces some of the best corn.  The small town is Brentwood, California.  Not the Brentwood in Southern California where the infamous OJ is from.  It is the delightful town of Brentwoodin Northern California.  You can go to restaurants around the Bay Area and notice that dishes highlighting this spectacular corn are on the menu.

After visiting my local farmers market over the weekend, I had to pick up some corn from Brentwood.  It was $2.00 for three ears of this sweet, tasty corn.  Quite frankly, I can eat it raw sliced right off the cob, it is that good.  Corn Fritters have long been on my “recipes to make” bucket list.  I began researching the internet for different ways to make a corn fritter.  Some will fry in oil, which is tasty but not good for the waistline.  Others will pan fry with a touch of oil, so I decided to pursue that route for this recipe.

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I am a bit obsessed with the tiny orange tomatoes that are in season right now.  They are like candy, since they are so sweet and simply perfect.  I wanted to add something to my corn fritter but not a heavy sauce – a spicy salsa was the ticket.  The combination of the fresh corn fritter and the bright sweet yet slightly spicy salsa was a brilliant pairing of flavors. 

You could make tiny fritters that are more appetizer friendly or make a single larger size fritter.  I would suggest making to order so they are hot and crispy.  A great pairing for this would be a Pinot Noir or a Sancerre.  Here’s to wishing you Happy Friday Night Bites!

Corn Fritters

12 large or 24 appetizers

4 Cups Fresh Corn Kernels (about 3 to 4 ears of corn)

¾ Cup Flour

2 Eggs

1/3 Cup Milk

1 teaspoon Baking Powder

1 teaspoon Salt

½ Cup Scallions, minced (white and green parts)

1 Jalapeno, seeds removed and cut into tiny dices

Olive oil for cooking

To prepare the corn, remove the husks and silks.  On a large cutting board use a sharp knife to cut the kernels.

In a small bowl combine the milk and eggs and mix well.  Set aside.

In a large bowl, add the corn, flour, baking powder, salt, scallions and jalapeno.  Mix well.  Next add the egg and milk mixture and stir until well combined.

To cook, use a large skillet and lightly cover the bottom of the skillet with olive oil.  Heat over medium.  Place the desired amount of corn mixture and lightly compress to flatten.  Cook for about 3 minutes and then using a spatula, flip to cook the other side.  Both sides should be a golden brown.  Lightly sprinkle with salt and serve with the spicy tomato salsa.

Spicy Tomato Salsa

1 ½ Cup Orange Cherry Tomatoes

1 Jalapeno, seeds removed and cut into tiny dices

2 Scallions, minced (white and green parts)

3 Tablespoons Olive Oil

1 Tablespoon White Balsamic Vinegar

¼ teaspoon Garlic Powder

½ teaspoon Salt

8 Grinds Fresh Ground Pepper

Add all of the ingredients above to a medium bowl and lightly toss together.  Serve with the Corn Fritters.

Bouchon Bakery Bacon Cheddar Scones

Each time I visit Yountville I must wait in the long line at Bouchon Bakery.  At first, you may think that it will be eternity until you get inside to preview all of the delightful goodies that await you, but it does goes rather quick, especially if you have a friend with you to pass the time.  If you are by yourself, then listening and watching all of the people will surly pass the time for you.  People come from around the country and the globe to have one of those light green boxes filled with the spectacular treats that Thomas Keller is so well known for.

Last time I went to Yountville, I purchased the Bacon Cheddar Scones and devoured it in the car on the way home.  I could not believe how absolutely delicious this scone was.  As I was driving home, I kept trying to determine what made these so tasty.  Was it the butter, bacon and white cheddar cheese?  I think those were definitely part of the tasty equation.  There was something else that was added that I could not quite put my finger on.

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I saved half the scone to examine closer when I got home.  I proceeded to sift through my Thomas Keller Bouchon Bakery Cookbook to find the recipe for the Bacon Cheddar Scones. Ah ha – there it was.  After I looked at the recipe, it hit me like a ton of bricks.  There was a certain smoky sweetness on the top of the scone and according to the recipe it was just brushed with heavy cream and sprinkled with white cheddar cheese.

I truly believe that they brushed a coating of bacon drippings (a.k.a. bacon fat) on top of each scone along with a tad of sugar then the heavy cream and cheese.  It was not in the recipe, but I think it was the “secret” ingredient.  So with that bit of discovered information, I slightly altered the recipe by brushing bacon grease on top then a quick sprinkle of sugar and proceeded to lightly brush with cream and top with cheese.  The result was out of this world delicious! 

Bouchon Bakery Bacon Cheddar Scones

¾ Cup plus 1 teaspoon All purpose Flour

1 ½ Cup plus ½ teaspoon Cake Flour

1 ½ teaspoon plus 1/8 teaspoon Baking Powder

3/8 teaspoon Baking Soda

2 Tablespoons plus ¾ teaspoon Sugar

1 ¼ teaspoon Salt

4.7 oz. Cold Butter, cut into ¼ inch pieces

¼ Cup plus 1 Tablespoon Heavy Cream

¼ Cup plus 2 ½ Tablespoons Crème Fraiche

12 oz. Applewood Smoked Bacon, cooked, drained and cut into ¼ inch pieces

2 Cup Grated White Cheddar Cheese

¼ Cup Minced Chives

½ Cup Grated White Cheddar Cheese (for top of scones)

Freshly Ground Pepper

Secret Ingredients:

3 Tablespoon Bacon Drippings

¼ Cup Sugar

Directions:

Place the all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Sift in the cake flour, baking powder, baking soda and sugar and mix on the lowest setting for about 15 seconds to combine. Add the salt and mix to combine. Stop the mixer, add the butter and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them up by hand, and mix until just incorporated.

With the mixer running, slowly pour in the cream. Add the crème fraîche and mix on low speed for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and paddle and pulse again to combine. Add the bacon, the 2 cups cheese, and the chives and pulse to incorporate.

Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and, using your hands, press it into a 7-by-9-inch block, smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.

Line a sheet pan with a Silpat or parchment paper. Cut the block of dough lengthwise in half and then cut each half crosswise into 6 rectangles. Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can remain in the freezer for up to 1 month.)

Preheat the oven to 325 degrees (convection) or 350 degrees. Line a sheet pan with a Silpat or parchment paper.

Arrange the frozen scones 1 inch apart on the sheet pan. Brush the tops with the reserved bacon fat and sprinkle with about a teaspoon of sugar the sprinkle the remaining 1/2 cup cheese and black pepper. Bake until golden brown, 24 to 27 minutes in a convection oven, 33 to 36 minutes in a standard oven. Set the sheet on a cooling rack and cool completely.

The scones are best the day they are baked, but they can be stored in a covered container for 1 day.

Note:Recipe slightly altered from Thomas Keller Bouchon Bakery Cookbook

Apricot and Gorgonzola Endive Bites | Friday Night Bites

A couple weeks ago hubby brought home a dozen assorted colored eggs and a jar of honey.  My eyes instantly lit up.  I was quite curious why my husband who does not cook or frequents a grocery store would have such items with him.  The mystery was solved quite quickly when he revealed that a woman he works with sent this home for us to enjoy.  She and her husband live on a large parcel of land that houses chickens and bees.  Okay – how cool is that to make your own honey and have farm fresh eggs on a daily basis?  I say – very cool!

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The honey is AMAZING with an emphasis on the capital A.  The combination of aromas that emanate from this honey is out of this world.  I detect citrus, peaches, floral, and the terroir notes.  I have never has such brilliant flavored honey and there is such a freshness in each spoonful.  Okay – I will confess – I have dipped a spoon in the jar just to taste this delightful sweet honey.  It is that good!

This week’s Friday Night Bite is a simple appetizer that can be thrown together quickly if guests are coming over last minute or you are just sort of tired but want to whip up something gourmet.  My Apricot and Gorgonzola Endive Bites are full of flavor, texture and have a punch of color that simply pops off the plate.  A chilled glass of Sauvignon Blanc or Pinot Noir would be a perfect pairing for this appetizer.  Enjoy!

Apricot and Gorgonzola Endive Bites

Makes 12

¼ Cup Gorgonzola, crumbled

½ Cup Dried Apricots, diced small

1/3 Cup Pecans, toasted and chopped

12 Endive leaves

Honey

In a bowl add the gorgonzola, diced dried apricots and pecans and mix.  Remove the endive leaves and trim the edges.  Lie out on a cutting board and place a heaping teaspoon of the mixture toward the tip of the endive.  Place onto a serving platter and then drizzle with honey.

Note: Simply double or triple if you are making for a party.

Cherry and Coconut Scones

On Saturday hubby sent me a text that a Boeing 777 crashed at SFO.  At first, I could not believe it.  Knowing that he was flying himself that day, I asked him like I do every weekend when he flies – text me when you land.  Hubby has been flying as a private pilot for over 25 years and I trust him more than some of the commercial pilots.  Unfortunately on Saturday two young girls lost their lives and numerous others sustained a vast variety of injuries.  We will not know for a while what the actual reason was for the crash but based on what I know from flying with my hubby for a long time and the thoughts he shared with me - we have our theory as to the reason for the crash.  My thoughts and prayers go out to the victims and their families and that they soon have some sort of peace and comfort to cope with this tragedy.

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I made these Cherry and Coconut Scones on Sunday Morning to enjoy with a hot cup of coffee out in our backyard to relish our last day of the long holiday weekend.  These scones were light and flaky.  The fresh cherries gave a sweetness and texture to the scones along with the slight crunch of the coconut - these were a culinary home run.  You can certainly substitute the fruit with your favorite in season fruit or even cut up dried fruit for enjoying these during the winter months.

Cherry and Coconut Scones

Makes about 15 scones

3 Cups Flour

2 Tablespoons Sugar

1 Tablespoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

1 ½ Sticks Butter, chilled and cut into cubes

1 large Egg

¾ Cup Buttermilk

½ Cup Shredded Coconut, toasted

1 Cup Cherries, pitted and diced

Preheat oven to 350 degrees.

In a large bowl add the dry ingredients and mix with a spoon.  Add the chilled butter and using your hands work in the butter into the flour mixture, breaking it up with your fingers until it is the size of small peas.  Some of the mixture will resemble oatmeal and that is okay.

Add the egg to the buttermilk and whisk with a fork until combined.  Add to the dry mixture and stir with a spoon then add the cherries.  Finish mixing the dough with your hands and be careful to not over mix but just until no flour remains. 

Cover a wooden board or similar with flour and place the dough onto the surface.  Pat down until it is about 1 inch thick.  Use a 2 inch round cookie cutter to cut out the scones.  Rework the dough carefully and repeat until all dough is gone.

Add scones to a cookie sheet that is covered with parchment paper.  Leave at least one inch between scones.  Brush top of each scone with buttermilk and lightly dust with granulated sugar.

Bake for 16 to 18 minutes or until golden brown. Serve warm with jam or simply enjoy plain.

Grilled Cauliflower with Arugula Chimichurri | Friday Night Bites

Happy 4^th of July Everyone!  Today is the day our wonderful country celebrates Independence Day where we declared independence from Great Britain back in 1776.  Typically it is associated with fireworks, parades, barbecues, picnics, parties, baseball games and family gatherings.  We live in a great nation and I am thankful everyday for all that we have.  However you decide to celebrate, I wish that you enjoy every minute.

Hubby and I ventured to the farmer’s market last weekend.  There is a bounty of wonderful fruits and vegetables during this time of year.  It was hard to contain myself from wanting to buy way too much. The multiple colored cauliflower is such an eye catching veggie and can be prepared in so many ways.  I had a vision when I purchased a head of purple, yellow and green cauliflower.

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Why not blanch quickly, toss with a ting of olive oil and then grill to perfection.  Between the grill marks and the infusion of smoke, these little colored gems were simply the perfect snack.  Oh, of course I had to bring it up a notch by making some Arugula Chimichurri to dip the grilled cauliflower. It was also the perfect Friday Night Bite.  Both healthy and delicious, it did not last long on the plate.  You can prepare as much or as little cauliflower as you like then dip into the tasty Arugula Chimichurri Sauce. Enjoy!

Grilled Cauliflower with Arugula Chimichurri

1 Head of Cauliflower or 1/3 of each colored cauliflower

Olive Oil

Salt

Pepper

Separate the florets of cauliflower and trim the ends neatly.  Place desired amount into a bowl with about ½ cup water.  Steam in the microwave by cooking on high for about 3 minutes, then remove and drain the water and pat each one dry.  In the same bowl drizzle olive oil over the cauliflower until coated and toss.  Sprinkle with salt and pepper.

Heat your indoor or outdoor grill.  Place the cauliflower florets on the grill and cook for about 5 minutes and turning often to have even grill marks.  Remove to cool slightly. Serve with the Arugula Chimichurri Sauce.

Arugula Chimichurri Sauce

3 Cups packed Arugula Leaves

4 Garlic cloves, minced

1 Shallot, minced

½ Cup Olive Oil

2 Tablespoons Sherry Vinegar

1 teaspoon Dried Oregano

1 teaspoon Red Pepper Flakes

Salt to taste

Pepper to taste

Using a food processor, add everything except the Arugula leaves and pulse until creamy.  Next add the Arugula leaves one cup at a time.  Taste and then season with salt and pepper.