Text 11795, 134 rader
Skriven 2014-04-05 06:29:00 av Dave Drum (75079.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Citrus Circus #2
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Glazed Butter Cake
 Categories: Cakes, Citrus
      Yield: 6 servings
 
  1 1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt; rounded
    1/2 c  + 1 tb whole milk
      1 tb Grated lemon zest
    1/2 ts Pure vanilla extract
    1/4 lb Unsalted butter; softened
    3/4 c  Granulated sugar
      3 lg Eggs; room temp 30 min
      1 c  Confectioners sugar
    1/4 c  Fresh lemon juice
 
  GARNISH: confectioners sugar for dusting
  
  The clean, bright flavor of this simple cake makes dinner
  guests perk up and exclaim, "I haven’t had this for
  years!" And then they devour what’s on their plates and
  ask for seconds. View more of our favorite recipes from
  this issue.
  
  Preheat oven to 350øF/175øC with rack in middle. Butter
  and flour an 8" X 2" round cake pan.
  
  Whisk together flour, baking powder, and salt. Stir
  together milk, zest, and vanilla.
  
  Beat together butter and granulated sugar with an electric
  mixer at medium speed until pale and fluffy, about 2
  minutes. Add eggs 1 at a time, beating well after each
  addition.
  
  At low speed, mix in flour mixture in 3 batches,
  alternating with milk mixture, beginning and ending with
  flour mixture and mixing until each addition is just
  incorporated.
  
  Pour batter into cake pan and smooth top, then rap gently
  on counter to release any air bubbles. Bake until golden
  and a wooden pick inserted into center of cake comes out
  clean, 35 to 40 minutes. Cool in pan 10 minutes.
   
  Whisk together confectioners sugar and lemon juice until
  smooth.
  
  Turn out cake onto a rack set over a baking sheet, then
  reinvert. Brush top and side of cake with all of glaze.
  Cool completely.
  
  COOKS’ NOTE: Cake can be glazed 1 day ahead and kept at
  room temperature.
  
  Recipe by Andrea Albin
  
  April 2009 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 15 April (Tax Day) 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Naranjilla Ice Cream
 Categories: Five, I scream, Dairy, Desserts, Citrus
      Yield: 3 servings
 
     14 oz Pkg frozen naranjilla purée;
           - thawed
      1 c  Heavy cream
    1/2 c  Whole milk
      1 c  Sugar; divided
      4 lg Egg yolks
 
  EQUIPMENT: an ice cream maker
  
  The citrusy flavor of the South American naranjilla, which
  resembles a small orange, shines bright in a cool,
  sweet-sharp counterpoint to the volador. Frozen
  exotic-fruit purées-increasingly available in a wide range
  of varieties-are a great way to introduce yourself to
  fruits that are difficult to find fresh or are unfamiliar
  to work with. Bonus: Making ice cream with them is a
  breeze.
  
  Bring purée, cream, milk, and 3/4 cup sugar to a simmer in
   a heavy medium saucepan over medium heat, stirring until
  sugar has dissolved.
  
  Whisk together yolks and remaining 1/4 cup sugar in a
  bowl, then slowly add hot milk mixture, whisking to
  combine. Return mixture to saucepan and cook over
  medium-low heat, stirring constantly with a wooden spoon,
  until custard is slightly thickened and registers
  170øF/77øC to 175øF/80øC on an instant-read thermometer
  (do not let boil). Immediately strain through a fine-mesh
  sieve into a metal bowl.
  
  Chill, uncovered, until cool or quick-chill by setting
  bowl in an ice bath and stirring occasionally until cold.
  Refrigerate, covered, until very cold, at least 6 hours.
  
  Freeze custard in ice cream maker, then transfer to an
  airtight container and put in freezer to firm up, about 2
  hours.
  
  COOKS' NOTES: ~ Custard can be chilled up to 24 hours.
  
  ~ Ice cream keeps 1 week.
  
  by Lillian Chou
  
  Gourmet | May 2009
  
  Yield: Makes 1 1/4 quarts
  
  MM Format by Dave Drum - 29 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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