Lemon Almond Poppy Seed Cake

This is what I would categorize as a "grown-up" cake. Subtly sweet with citrus and bitter almond notes. Perfect with a cup of coffee or tea. The only thing I can think of to gild the lily would be to add a simple lemon & powdered sugar glaze but it doesn't really need it.

Note: I used 2 t of baking powder for the first attempt but the center sunk in a bit which suggested that it over-rose then fell. I have not tried the modification to 1 t of baking powder. That's for next time!

125 g turbinado sugar (½ c plus 2 T)
3 eggs, at room temperature
½ teaspoon pure almond extract
Zest & juice of one lemon
85 grams (6 tablespoons) unsalted butter
120 g sourdough starter***
140 g white whole wheat flour
100 g almond meal
5 g (1 t) baking powder
1 g (½ t) baking soda
Pinch salt
3 T poppy seeds

Preheat the oven to 400°F. Put the butter in a loaf pan and place in the oven to melt. Take out and set aside after 3-4 minutes.

Combine the flour, almond meal, baking powder, baking soda, salt, and poppy seeds. Whisk together remove any lumps and set aside.

In a large mixing bowl, whisk together the sugar, eggs, almond extract, lemon zest, and lemon juice. Add the melted butter and the starter and whisk well to combine.
Take a pastry brush and brush residual melted butter over the bottom and sides of the loaf pan then set aside.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overwork it. Pour into the prepared loaf pan, level the surface, and place in the oven.
Bake at 400°F for 15 minutes, then lower the heat to 360°F and bake for another 20-25 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 5 minutes before removing from the pan and cooling completely. Or in my case, cooling for 15 minutes before I had to taste it.

***You may use 1/4 cup plain yogurt or buttermilk in place of the starter. Just increase the flour to 200 g.

Chocolate Cherry Bread (In the Bread Machine)

Source: Rustic European Breads From Your Bread Machine by Linda West Eckhardt & Diana Collingwood Butts
Makes: 1 1 lb loaf

1 1/4 t bread machine yeast
2 1/4 c bread flour
1/4 c sugar
3 T Dutch-process unsweetened cocoa powder
3/4 t salt
3/4 c plus 1 T water
1 large egg yolk
1 1/2 T unsalted butter
1/2 c chocolate chips
1/2 c dried tart cherries

Combine all ingredients except for chips & cherries in the pan and process on the regular bake or light crust cycle. Add the chips & cherries with 5-7 minutes left in the kneading cycle.

Alternatively, process on the dough cycle. Shape into a loaf pan. Cover with a damp towel and let rise until almost doubled. Bake at 375 until light brown.

By Popular Demand

Cinnamon Sour Cream Silver Dollar Pancakes

3/4 c all-purpose flour
3/4 c white whole wheat flour
3 T turbinado sugar
1 T baking powder
1 t kosher salt
1 t ground cinnamon
1/2 c sour cream
3/4 c milk
2 eggs
1 T vanilla
Unsalted butter

Mix together flours, sugar, baking powder, kosher salt, and cinnamon. In a separate bowl, combine sour cream, milk, eggs, and vanilla. Add wet ingredients to dry ingredients and mix just until combined.

Heat a griddle to 375 degrees (or a nonstick pan over medium heat). Grease lightly with butter. Dollop pancake batter in approx. 2 T increments and spread lightly. Cook 2-3 minutes until bubbles appear on the surface and edges are slightly dry. Flip and cook another 2-3 minutes until lightly browned. Remove to a plate and put in a 200 degree oven to keep warm while you finish cooking the rest of the pancakes. Serve with butter and maple syrup.

Quetzlcoatl's Revenge

Makes: About 1 Quart

Source: Techniques from Perfect Scoop by David Lebovitz

1 c whole milk

6 T dutch process cocoa

3/4 c sugar

3 oz semisweet chocolate, chopped

1 t cinnamon

1 t cayenne pepper

1 t pure vanilla extract

2 T cognac

Pinch salt

1 c strained plain whole milk yogurt (drain in cheesecloth 4-6 hours or overnight)

Whisk together milk, cocoa, and sugar in a medium saucepan. Set over medium heat and bring to a full, rolling boil whisking constantly. Remove from heat and add chocolate, whisking until melted. Whisk in cinnamon, cayenne pepper, vanilla, cognac, and salt. Cool to room temperature.

When cool, fold chocolate mixture into strained yogurt. Chill for at least two hours. Freeze in your ice cream maker per the manufacturer's instructions. After processing, transfer to an airtight container and harden in the freezer for at least two hours. Serve.

Mix & Match Granola

Makes: About 2 Cups
Source: Original Recipe from Chocolate and Zucchini

The Base
1 c old-fashioned rolled oats
2/3 c nuts, roughly chopped

The Glue
2 T liquid fat
6 T liquid sweetener

The Flavors
1/2 t salt
1/4-1 t dry flavors such as spices, zest, etc.

Other Add-Ins
2/3 c dried fruit (mix in after the granola has cooled)
1/2 c flaked coconut (mix in with the base)

Preheat the oven to 375° F and line a rimmed cookie sheet with parchment paper. Combine the glue ingredients in a microwave-safe bowl and heat for 1 minute on high watching to make sure it doesn't boil over.

Combine the oats, salt, nuts, and flavorings in a medium mixing-bowl. Pour in the glue and stir to combine. Spread onto the prepared cookie sheet, and slip into the oven for 15-20 minutes, or until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. Mix in any add-ins. Keep in an airtight container, at room temperature or in the fridge.

Some flavor combinations I've tried:
1. The Original: Macadamias, Maple Syrup, Butter, Lime Zest
2. Almonds, Maple Syrup, Flaxseed Oil, Cinnamon, Dried Cherries
3. Almonds, Honey, Flaxseed Oil, Nutmeg, Dried Blueberries
4. Hazelnuts, Maple Syrup, Flaxseed Oil, Cinnamon, Dried Cranberries

Summer Berry Pie

Source: Cook's Illustrated
Serves: 10

Crust
9 graham crackers, broken into rough pieces
2 T sugar
5 T butter, melted and warm

Filling
2 c raspberries
2 c blackberries
2 c blueberries
1/2 c sugar
3 T cornstarch
1/8 t salt
1 T fresh lemon juice
2 T red currant jelly

Preheat oven to 325 degrees. Process crackers in a food processor until evenly fine. Add sugar and pulse to combine. Continue to pulse while adding butter and mix until mixture resembles wet sand. Press crumbs into a 9 inch glass pie plate. Bake 15-18 minutes or until crust is just beginning to brown. Remove from oven and cool completely on a rack.

Combine the berries and rinse. Gently pat dry. Puree 2 1/2 cups of berries until smooth, about 1 minute. Strain puree through a mesh strainer into a saucepan, scraping and pressing to extract as much puree as possible. Combine sugar, cornstarch, and salt in a small bowl and then whisk mixture into berry puree. Bring puree to a boil over medium heat stirring constantly until it has thickened to the consistency of pudding. Remove from heat and stir in lemon juice. Cool slightly.

Place remaining berries into a medium bowl. Heat jelly in the microwave 30-60 seconds on High until fully melted. Drizzle jelly over berries and toss gently to coat. Pour puree into cool pie shell and spread evenly. Top with mixed berry mixture. Loosely cover with plastic wrap and refrigerate for at least 3 hours or up to one day. Serve with lightly sweetened whipped cream.

Blueberry Cobbler

Source: Cook's Illustrated
Serves: 8

Filling
1/2 cup sugar
1 T cornstarch
A pinch of ground cinnamon
A pinch of salt
6 cups fresh blueberries (30 oz)
1 1/2 teaspoons grated lemon zest
1 T freshly squeezed lemon juice

Topping
1 cup all-purpose flour
2 T stone-ground cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
4 oz (1/2 stick) butter, melted
1/2 teaspoon vanilla extract
2 teaspoons sugar mixed with 1/8 teaspoon ground cinnamon, for sprinkling

Preheat oven to 375 degrees. Prepare the filling by combining sugar, cornstarch, salt, and cinnamon. Gently mix in the berries with a rubber spatula until coated. Add the lemon zest and juice. Put the filling in a glass 9 inch pie plate, set on a baking sheet to catch drips, and bake ~25 minutes or until the edges are bubbly.

Meanwhile, prepare the topping. Combine dry ingredients. Whisk together buttermilk, melted butter, and vanilla. About 1 minute before berries come out of the oven, combine the wet and dry ingredients until no pockets of flour remain. Remove the berries from the oven and increase oven temperature to 425 degrees. Pinch off 8 equal pieces of topping and arrange on top of the berries about 1/2 inch apart. They should not be touching. Sprinkle cinnamon sugar over each mound and return the cobbler to the oven. Bake for 15-20 minutes or until topping is golden and filling is bubbly. Cool on a rack for 20 minutes before serving. Serve warm with a scoop of vanilla ice cream or lightly sweetened whipped cream.

Berry Pavlova

Serves: 4-6
Source: Barefoot Contessa at Home by Ina Garten

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Lightly Sweetened Whipped Cream (I used the pressurized can but you can certainly whip your own)
1 pint fresh berries
Double Raspberry Sauce, recipe follows

Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw 4-6 5-inch circles on the paper, using a bowl as a guide, then turn the paper over so the circles are on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Divide the meringue into the middle of the circles on the parchment paper and smooth it within the circle, making rough discs with a slight indentation in the center. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringues to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Place the meringue discs onto individual plates and spread the top completely with sweetened whipped cream. Combine the berries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Double Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon Cointreau
Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Press through a sieve to remove most of the seeds. Chill.