Blog Archives

Friday Recipe Exchange: Fry Breads

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I was working on the Dinner Menu for the week and lamenting the fact that I have a difficult time finding good pita breads in my area. I decided the next time I make the Chicken Pilaf and Cool Dill Dip menu (recipes and photos here) I would try using  Fry Bread as a substitute. Then I thought that would make a good topic for tonight’s recipe exchange. (I cannot lie, what really tips the scales for the recipe exchange is which pretty, yummy photo of JeffreyW’s can I highlight)

First up, JeffreyW makes Fry Bread (pictured at top) for Fry Bread Tacos, click here for recipe and great photos.  He took the same recipe and sweetened it up with honey, cinnamon and sugar, as pictured below:

DSC_7172 (1600x1060) Not satisfied with a flat product, he decided to experiment with making it into a bowl and serving it with an awesome soup in his Bean Soup in a Fry Bread Bowl, recipe and photos here.

What’s in your bowl this weekend? Do you have any special or unique family or cultural recipes to share? Hit the comments with your ideas and recipes. I love to add new flavors to my repertoire.

For tonight’s featured recipe, I turn to friend of blog, Aji for a fry bread recipe she sent me months ago, at my request: Read the rest of this entry

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Friday Recipe Exchange: Quick Pasta Meals

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Nothing beats pasta for a quick dinner. Friend of blog, LFern, often does pasta and olive oil, tossed with fresh vegetables when she needs a quick meal. I always keep a pint of frozen Garden Fresh Pasta Sauce for quick dinners. And if you need gluten-free, there many choices now in gluten-free pastas. I usually go for a nice brown rice pasta or whole wheat pasta, for added flavor to any pasta dish.

I thought for tonight’s recipe exchange it would nice to explore a diversity of flavors in quick pasta meals, moving away from the more traditional tomato or cheese sauces.

Pictured above, JeffreyW does a quick and simple pasta, sauce and cheese. I have my version of that, Hot & Sweet Penne here, which spices things up a bit.

Butternut Squash Pasta (recipe here) is one of my favorite hearty dinners that blends the sweetness of butternut squash with spicy Italian sausage.

Slow-cooker Beef and Pasta Soup, (recipe here) is a nice soup to come home to on a rainy spring evening.

Family favorite, Portuguese Beef and Pasta, recipe here, so simple, with just a few ingredients, but tastes amazing.

For a real taste treat, try this week’s complete dinner menu (and shopping list) Pasta Jambalaya  recipe here.

What’s on your menu this weekend? Do you have a favorite, quick and easy pasta recipe? Anyone make their own fresh pasta? Hit the comments and share.

For tonight’s featured recipe, I went with a flavorful vegetarian pasta dish. The recipe calls for green and red peppers, but you can use any variation. When they’re on sale, I usually buy one of each color for a really pretty dish.

Linguine w/Garlic & Peppers

  • 3 tbsp olive oil
  • 2 tsp crushed garlic
  • ¼ to ½ tsp red pepper flakes
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • salt & pepper to taste
  • 4 oz fresh Parmesan cheese, grated
  • 9 oz pkg. fresh linguine (there are some really good gluten-free pastas out there if needed)

saucepan and skillet

In skillet heat oil, add garlic, red pepper flakes, green & red peppers and sauté for 5 minutes on medium heat. Add fresh basil, tomatoes, salt & pepper let simmer while pasta cooks. Cook pasta according to package directions and drain well. Toss with pepper mixture & cheese.

* you can use fresh tomatoes, about 2 large, but I couldn’t find any decent ones this time of year.

Full Dinner Menu: Pasta Jambalaya and Orange Cookies

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My goal with the dinner menus is to have a quick meal planned that doesn’t taste quick and uses fresh foods, versus over-processed frozen or microwave dinners. I think this one really meets that test. It’s full of great flavors and fresh vegetables. And the Orange cookies are a quick dessert, but you can always substitute fresh oranges for a healthier alternative.

Pasta Jambalaya
Broccoli
Orange Cookies

Pasta Jambalaya

  • 12 oz penne pasta
  • ½ tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 stalk celery, diced
  • 1 cup sliced carrots
  • 1 tsp crushed garlic
  • 1 tsp to 1 tbsp Cajun or Creole seasoning
  • 15 oz can black beans
  • 14 oz can diced tomatoes
  • 4 oz can chopped green chilies
  • 4 oz smoked sausage, sliced (I like Andouille)
  • 4 oz shredded Mexican 4-blend cheese

saucepan

Cook pasta according to package directions. Drain well. In the saucepan, heat oil and then sauté onion, pepper, celery and carrots until onions are translucent and celery soft. Add garlic, Cajun seasoning, tomatoes, chilies, beans, carrots and sausage. Bring to a low boil, reduce heat, add pasta and let simmer for 20 minutes. Serve with cheese as garnish.

Note: When a recipe says to add 1 tsp to 1 tbsp, or to taste of a spice, add it in small increments, 1/4 to 1/2 tsp at a time. Remember you can always add more, but it’s pretty tough trying to remove what you’ve added. ;-)

Orange Cookies

  • ¼ cup milk
  • 2 tsp lemon juice
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 egg, beaten
  • 2 tbsp orange zest
  • ¼ cup orange juice
  • ½ tsp vanilla
  • 1 ¾ cups flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • dash salt
  • ½ cup chopped pecans or walnuts

bowl & baking sheet

Add lemon juice to milk and let sit for 5 minutes. Meanwhile, cream butter & sugar, add egg, orange peel, orange juice, and vanilla. Mix well and then mix in milk. Sift together dry ingredients, add to butter mixture. Add nuts. Drop by teaspoons full to baking sheet. [Makes 3 doz., so if you want, make half and seal remaining dough in an airtight container for up to 2 weeks.] Bake at 350° for 15 minutes, or until golden brown

Note: These are some of my favorite cookies. They came out of desire one evening for some really tangy cookies. I started playing around and this is what I came up with, and they have become cookie jar staples.

Shopping List

  • 12 oz penne pasta
  • 1 onion
  • 1 red bell pepper
  • 1 stalk celery
  • 8 oz sliced carrots (frozen ok)
  •  Cajun or Creole seasoning
  • 15 oz can black beans
  • 14 oz can diced tomatoes
  • 4 oz can chopped green chilies
  • 4 oz smoked sausage, sliced (I like Andouille)
  • 4 oz shredded Mexican 4-blend cheese
  • 1 stick  butter
  • 1 egg
  • orange zest
  • 2 oz orange juice
  • 4 oz chopped pecans or walnuts

Also: olive oil, crushed garlic, milk, lemon juice, brown sugar, vanilla, flour, baking powder, salt

 

Have Frying Pan, Will Travel

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I had a great time visiting friends and family in the Los Angeles area. Pictured above, good friend Jackie and new friend Thomas.

I had some awesome beach time at Zuma, Oxnard and Santa Monica beaches. I always feel better and more centered when I can spend time near the ocean. And luckily there are plenty of opportunities. (Click any photo to start slideshow)

There was a great afternoon tea with old friends and catching up with lots of family. I have the best cousins (and my Aunt and Uncle are pretty special, too).

I started my trip in Camarillo, which is a beautiful, quieter oasis north of LA.  We went out to eat some pretty amazing food – prime rib, fresh fish, fresh veggies. Then I headed down to LA for the weekend. My first night there was cooking and cooking lessons. But first we had to buy a frying pan.

Then it was a trip to Trader Joe’s for supplies for the menu of  Chicken Piccata, Butter Potato Pie and Chocolate Walnut Flourless Cookies. After that we were ready to start the cooking lesson. Chicken Piccata is definitely a good choice if you want to make something simple that looks elegant and tastes amazing. It’s usually served over buttered egg noodles, but this night I let them loose on the blog to pick what they wanted me to cook. It all went together very well. (Click any photo to start slideshow)

LA SKYLINE 2

The after dinner view was pretty amazing, too.

Eat 4_1

The next night we went out to eat again. An amazing place, Mercado La Paloma  near USC and South Central LA. A place where restaurants can rent a small space in the food court to try out 5-star menus. Flavors abound. The atmosphere is casual and fun. Check out the link here.

We also saw Monuments Men, which despite lackluster reviews I recommend heartily. Good movie, excellent cast and an amazing piece of history. The book is now in my Kindle queue.

Then I wrapped up the trip in Santa Monica, probably my very favorite place in the Los Angeles area. I’ve been lucky enough to spend a great deal of time there and it’s always special.  I think that wraps up my travel diary for this trip. Except..

There was a cow

…did I mention there was a cow? And one final picture:

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Grateful for good people in my life…..

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Friday Recipe Exchange: Gyros with Tzatziki Sauce

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Tonight is a bit hodgepodge. While I was away, faithful contributor, Joshua D (Yutsano) sent me two tasty recipes to share. I was grateful, because lately I feel like I’m walking on ice and cannot get my feet under me long enough to cook, much less blog about cooking. I’m sitting on a folder full of great vacation pictures and some fun food stories that I can’t seem to find the time to blog about. I struggled with tonight’s featured recipe, finally settling on lamb, but not sure where I wanted to go from there and then I remembered that JeffreyW has been working for quite a while on perfecting his gyros.

And there it was, I knew what I’d feature tonight. What’s on your menu this weekend? Anything new and fun cooking in your kitchen? Be kind and share your inspiration, so I can find mine.

Moving on to tonight’s recipes, starting with Joshua D and Cilantro Lime Hummus, recipe here.

From Ruemara, thoughtfully shared by Joshua D, Cauliflower and Broccoli Cheese Soup, recipe here.

And if making a gyro loaf seems a bit too labor intensive, this Spicy Lamb Burger (click here) would work as well with pita and Tzatziki sauce.

Now the featured recipe, inspired by JeffreyW (pictured above):

Gyros with Tzatziki Sauce

  • 1 medium onion, finely chopped
  • 2 pounds ground lamb
  • 1 tbsp crushed garlic
  • 1 tbsp dried marjoram
  • 1 tbsp dried rosemary
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Food processor, loaf pan, baking dish

Ok, these are the general directions, but JeffreyW has been playing with perfecting the preparation, so click here and here for lots of step-by-step photos and his tweaks to make the perfect loaf.

In a large bowl, combine ingredients until well mixed and refrigerate 1 hour or overnight. Remove to food processor and process until a fine paste. Preheat oven to 325 degrees F

Place meat mixture into a loaf pan, pressing down on all sides. Place the loaf pan in the baking dish and add water to the baking dish to create a water bath. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove and rest covered with foil for 30 minutes. Slice and serve

Serve with:

  • Tzatziki Sauce (recipe below)
  • 4 to 6 pieces soft pita (not pocket pita)
  • Chopped fresh tomato
  • Finely sliced onion
  • Cubed peeled seeded cucumber
  • Mint sprigs

Tzatziki Sauce

  • 16 ounces plain Greek yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • salt to taste
  • 2 to 3 tsp crushed garlic
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 5 to 6 mint leaves, finely minced

Can I just say, thank goodness for Men Who Cook here at What’s 4 Dinner Solutions, I don’t know what I’d do without you  - TaMara

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Guest Recipe: Cilantro Lime Hummus

I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!

This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.

Cilantro-Lime Hummus

  • 1 can garbanzo beans, drained
  • Juice of 2 limes
  • 1 tbsp sesame seeds
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • 1/2 cup olive oil

Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!

Joshua De Mers

Friday Night Recipe Exchange: Taste of New Orleans

Saturday Night On Bourbon Street

Saturday Night In New Orleans (October 2010)

I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.

I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.

My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)

A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).

Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).

I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.

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The featured recipe (pictured above) is from JeffrewW tonight:

Shrimp and Andouille in a Creole Mustard Sauce

  • 1 pound uncooked peeled deveined large shrimp
  • 1 tablespoon Creole or Cajun seasoning (recipe below)
  • 2 tablespoons vegetable oil, divided
  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 tablespoon chopped fresh thyme
  • 1 cup low-salt chicken broth
  • 5 tablespoons Creole mustard
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Creole Seasoning

  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight container.

Makes about 10 oz.

That’s it for this week. Until next week…. – TaMara

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Dinner Menu: Linguine w/Peppers and Italian Asparagus

It’s the time of year that I begin to crave fresh, light dinners. I’ve tired of stews, hearty soups and the other staples of the mid-winter gloom. As I start to believe spring will arrive again, I want meals that reflect that belief. Lots of fresh veggies, fresh fruits, light sauces and simple, full flavors.

This menu includes items that are plentiful at my local grocery this week. All the peppers are on sale right now, so I use red, yellow. orange and green. Lots of fresh berries, too. And asparagus is everywhere.

On the board tonight:

  1. Linguine w/Garlic & Peppers
  2. Italian Asparagus
  3. Mixed berries & whipped cream

Linguine w/Garlic & Peppers

  • 3 tbsp olive oil
  • 2 tsp crushed garlic
  • ¼ to ½ tsp red pepper flakes
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • salt & pepper to taste
  • 4 oz shredded Romano-Parmesan cheese
  • 9 oz pkg. fresh linguine

saucepan and skillet

In skillet heat oil, add garlic, red pepper flakes, green & red peppers and sauté for 5 minutes on medium heat. Add fresh basil, tomatoes, salt & pepper let simmer while pasta cooks. Cook pasta according to package directions and drain well. Toss with pepper mixture & cheese.

* you can use fresh tomatoes, probably 2 large, but I couldn’t find any decent ones this time of year.

Italian Asparagus

  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 1 tbsp olive oil
  • 1 tsp oregano, crushed
  • salt & pepper to taste
  • 2 oz shredded Romano/Parmesan

saucepan & steamer

Gently scrub asparagus, cut in half and place in steamer. Add enough water to saucepan to come in the bottom of the steamer. Steam for 5 to 8 minutes, until the stalks are tender. Remove and toss with oil, oregano, salt, pepper & cheese.

Shopping List:

  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • 4 oz shredded Romano-parmesan cheese**
  • 9 oz pkg. fresh linguine
  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 2 oz shredded Romano/Parmesan
  • 16 oz mixed berries
  • Whipped Cream

Also: oregano, olive oil, salt, pepper, crushed garlic, crushed red pepper flakes

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Dinner Menu: Valentine’s Day Dishes

Since Valentine’s Day falls on a Friday this year, I thought it was a good time to repeat my annual holiday menu. I prefer this to going out to a crowded restaurant. Easy to fix, but looks and tastes quite elegant. From 2010:

JeffreyW shoots a cornish game hen, served with broccoli and rice

JeffreyW shoots a cornish game hen, served with broccoli and rice

Every year around this time, one of my local grocers offers Cornish Game Hens in packages where they are cut in half. I decided I needed to do something with this idea, so the Valentine’s menu was born. When they are cut in half, it reduced cooking time enough for the recipe to be workable on a week night. Since Valentine’s falls on a Sunday this year, using whole game hens seems reasonable, too. Longer cooking time, but worth it. In case you’re feeling really ambitious, click here for JeffreyW’s wonderful stuffing recipe.  And if you’re looking for a more elegant dessert for Valentine’s Day try this recipe for Raspberry-Chocolate Cupcakes in Raspberry Sauce.

On the board tonight:

  1. Cornish Game Hens w/Stuffing
  2. Buttered Peas and Carrots
  3. Tossed Salad
  4. Peanut Butter Kiss Cookies

Cornish game hen

Cornish Game Hens

  • 2 pkgs. stuffing mix
  • 2 tbsp butter, melted
  • ½ cup boiling water or chicken broth
  • 4 Cornish game hens, cut in half *
  • ¼ cup butter
  • 1 tsp crushed rosemary
  • 2 tsp sage
  • 1 tsp crushed garlic
  • 1 tsp salt
  • ½ tsp pepper

9×13 glass baking dish

Add stuffing mix, 2 tbsp melted butter and boiling water to baking dish, stir & spread evenly over bottom of baking dish. Lay hens cut side down over stuffing (it’s a tight fit, but you should be able to get all 8 halves in the 13×9 pan). Melt remaining butter, add spices and mix well. Brush some over hens and continue to baste every 10-15 minutes while baking. Bake at 350 to 375° until internal temperature is 175 ° about 45 minutes. Remove, cover loosely with foil and let sit for 10 minutes before serving.  Serves 4

*Hens will have to thawed completely and you’ll need a sharp knife to cut them in half. You can check with your butcher to see if they’ll cut them for you. If you don’t want to cut them in half, cook them whole and allow 1 hour 10 minutes cooking time.

Peanut Butter Kiss Cookies

Preheat oven to 375°

  • ¾ cup chunky peanut butter
  • ½ cup butter (1 stick)
  • 1 ¼ cup packed brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1 ¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 13-16 oz bag Hershey’s Kisses

2 bowls and baking sheet

Combine peanut butter, butter, sugar, milk and vanilla in bowl. Beat with mixer on medium speed until well blended. Add egg, beat until blended. In small bowl, combine flour, salt & soda. Add to creamed mixture at low-speed until just blended (don’t over mix). Scrape sides and bottom and make sure all flour is mixed. Drop by heaping teaspoon full onto baking sheet, unwrap kisses and press 1 into each cookie. Bake for 7-8 minutes. Remove to racks and cool.

Shopping List:

  • 2 pkgs. stuffing mix
  • 2 sticks butter
  • 4 Cornish game hens, cut in half if possible
  • chunky peanut butter
  • 1 ¼ cup packed brown sugar
  • 13-16 oz bag Hershey’s Kisses
  • 1 egg
  • 16 oz bag frozen peas and carrots
  • Tossed salad ingredients

Also: rosemary, sage, crushed garlic, salt, pepper, milk, flour, baking soda, chicken broth

Friday Night Recipe Exchange: Sweet Treats

Coconut Lemon Cake c2011 W4DS

Coconut Lemon Cake

Something about frigid temps makes me crave sweets. So when I was thinking about tonight’s recipes, that is what I was drawn to and lemon themed recipes rose to the top. I suppose because it brings with it a reminder of warmer climates. Which is where I am headed later in the month. Beach weather. I’ll be the pale, wind swept one by the eucalyptus tree.

One of my favorite tangy, sweet desserts is Sour Cream Lemon Poppyseeed Cake, yum, recipe here.

Sliced Lemon Poppy Seed

Since next week bring with it the ultimate date night, I thought it would be a good idea to include some special sweets: Valentine’s Day Peanut Butter Kiss Cookies, recipe here and Valentine’s Chocolates, recipes here.

Which is a good time to let you know there will be no recipe exchange next Friday. Do you have Valentine’s plans? Do you go out or stay home and cook? Or do you ignore it all together? (You should probably make sure your romantic partner is on board with that, if that’s your plan. Right?) And during these cold, cold days, what do you like to cook?

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Let’s not leave JeffreyW out of the mix, he and Mrs. J spent the cold week giving their kitchen a work out and this is one of the recipes that fortified them. Peanut Butter Granola Bars, click here.

And finally, tonight’s featured recipe (pictured at top):

Lemon Coconut Layer Cake

I have a friend who loves coconut cream pie.  I’m not a big fan, so I’ve never made one.  But when I saw a photo of a coconut-lemon cake, I thought she might like it, so I gave it a whirl.  The original cake was 6-layers, I just couldn’t fathom that, so I reduced it to a 4-layer cake.  Layering is easier to do if you use pie pans instead of cake pans.  This eliminates the need to cut each cake in half to achieve thin, even layers.  This cake works best if made the night before.  Refrigerate so the lemon filling stays firm. And shredded coconut covers any number of baking sins.

Coconut Cake:

  • 1/4 cup vegetable oil
  • ½ cup butter
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 1/2 cups sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 13 oz coconut milk
  • 3 eggs, separated

Heat the oven to 350 degrees. Grease and flour 9-inch pie pans

Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. Beat in the egg yolks, blending well.

Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.

In a clean bowl, beat the egg whites until stiff, and then gently fold into the cake batter. Divide evenly and pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, about 25 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.

Lemon cream filling:

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before spreading on the cake layers.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Butter Cream Frosting:

  • 3 cups confectioners’ sugar
  • 6 tbsp butter
  • 1 teaspoon vanilla extract
  •  ¼ cup coconut milk
  • 2 cups shredded coconut

With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

To assemble: Place first layer on cake plate, bottom side up, spread with a third of the lemon filling, sprinkle with coconut, place next layer, bottom side up, repeat and again with the third layer.  Place fourth layer, top side up.  Frost and garnish with more shredded coconut.

That’s it for this week. On Monday the full dinner menu and shopping list will post and it will be a Valentine’s dinner if you need ideas. Happy Valentine’s Day! – TaMara

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