Text 21852, 147 rader
Skriven 2009-03-12 22:05:00 av Dave Drum (1:124/311)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: Viva Las Vegas?
===========================
-=> MANNY ROTHSTEIN wrote to RUTH HAFFLY <=-

 MR> Hi Ruth,

 MR> Are you saying that you live near Las Vegas?

No, that her daughter and daughter's family do.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Lemon Loaf (Part One)
 Categories: Cakes, Citrus, Desserts
      Yield: 2 servings
 
MMMMM-------------------------LEMON CAKE------------------------------
  1 1/2 c  Cake flour
  1 1/2 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Baking soda
      1 ts Salt
  2 1/4 c  Sugar
      8 lg Eggs; room temp
    1/4 c  Grated lemon zest (from
           - about 4 lemons)
    1/4 c  Fresh lemon juice
      2 c  Unsalted butter; melted,
           - cooled
    1/2 c  Sour cream; room temp
      2 ts Pure vanilla extract

MMMMM------------------------LEMON SYRUP-----------------------------
    1/3 c  Fresh lemon juice
    1/3 c  Sugar

MMMMM----------------------LEMON GLAZE (OPT---------------------------
      2 c  Confectioners' sugar; sifted
           - or more
      6 tb Fresh lemon juice
 
  Sometimes simplicity speaks volumes. Our lemon loaf recipe is very
  straightforward. We do not add poppy seeds, pecans, or any other
  extraneous ingredient. We really feel that the most important aspect
  of a lemon loaf is the zingy lemon flavor, and we accentuate it by
  using a combination of freshly squeezed lemon juice, freshly grated
  lemon zest, and a mildly sweet lemon syrup. The sour cream gives this
  loaf a subtle tang and a dense, moist crumb that cannot be achieved
  with yogurt. If you want to increase the lemony goodness of these
  cakes, add the simple glaze after the syrup has set and the cakes are
  cool. This loaf freezes extremely well, so you can double the recipe
  and make a few extra loaves.
  
  MAKE THE LEMON CAKES
  
  Preheat the oven to 350 degrees F. Spray the sides and bottom of two
  9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the
  bottom with parchment paper and spray the paper.
  
  Sift both flours, baking powder, baking soda, and salt together in a
  medium bowl.
  
  Put the sugar, eggs, lemon zest, and lemon juice in a food processor
  and pulse until combined. With the motor running, drizzle the butter
  in through the feed tube. Add the sour cream and vanilla and pulse
  until combined. Transfer the mixture to a large bowl.
  
  Sprinkle the flour mixture, one third at a time, folding gently after
  each addition until just combined. Do not overmix.
  
  Divide the batter evenly between the prepared pans. Bake in the center
  of the oven for 20 minutes, rotate the pans, reduce the oven
  temperature to 325 degrees F., and bake for another 30 to 35 minutes,
  or until a toothpick inserted in the center of the loaf comes out
  clean.
  
  Let cool in the pans for 15 minutes.
  
  CONTINUED TO PART TWO ---
  
  by Matt Lewis and Renato Poliafito
  
  Epicurious | December 2008
  
  Yield: 2 (9-by-5-by-3-inch) Loaves
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Lemon Loaf (Part Two)
 Categories: Cakes, Citrus, Desserts
      Yield: 2 servings
 
           CONTINUED FROM PART ONE
 
  MEANWHILE, MAKE THE LEMON SYRUP
  
  In a small saucepan over medium heat, heat the lemon juice and sugar
  until the sugar is completely dissolved. Once dissolved, continue to
  cook for 3 more minutes. Remove from the heat and set aside.
  
  Line a half sheet pan with parchment paper and invert the loaves onto
  the pan. Use a toothpick to poke holes in the tops and sides of the
  loaves.
  
  Brush the tops and sides of the loaves with the lemon syrup. Let the
  syrup soak into the cake and brush again. Let the cakes cool
  completely, at least 30 minutes.
  
  (The soaked but unglazed loaves will keep, wrapped in two layers of
  plastic wrap and frozen, for up to 6 weeks.)
  
  IF YOU LIKE, MAKE THE LEMON GLAZE
  
  In a small bowl, whisk together the confectioners' sugar and 4
  tablespoons of the lemon juice. The mixture should be thick but
  pourable. If the mixture is too stiff, add up to another 2 tablespoons
  lemon juice and whisk again, adding small amounts of lemon juice
  and/or confectioners' sugar until you get the right consistency. Pour
  the lemon glaze over the top of each loaf and let it drip down the
  sides. Let the lemon glaze harden, about 15 minutes, before serving.
  
  The glazed loaves will keep for up to 3 days, wrapped tightly in
  plastic wrap, at room temperature.
  
  BAKED NOTE: For zesting purposes, we always recommend using an organic
  fruit, free of chemicals or pesticides that might reside deep in the
  rind.
  
  by Matt Lewis and Renato Poliafito
  
  Epicurious | December 2008
  
  Yield: 2 (9-by-5-by-3-inch) Loaves
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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