Monthly Archives: January 2013
Good afternoon great foodie friends…..
It has been sometime since my last blog post…. Busy lives get in the way and when it’s with your family, it is a good thing in my book! They are my inspiration!
Meyer lemon blueberry coffee cake
Meyer lemons are a treat and seasonal so when you see them, buy them!
This little gem is well known as
the chefs choice
A Meyer lemon is not as tart as a lemon and not as sweet as an orange. In fact the Meyer is a cross between a lemon and a mandarin orange.
What is a Meyer lemon and where did it come from?
The Meyer lemon flesh is a light orange-yellow color, with juice sweeter than that of most lemons. This compact dwarf citrus tree grows well in most U.S. climates, but is not often commercially cultivated. The main reason for this is its thin skin, which makes the Improved Meyer Lemon difficult to ship safely.
Introduced to the United States (from China) in the early twentieth century, it was discovered by Frank N. Meyer, who was on assignment from the USDA as an agricultural explorer. Meyer was originally hired by the USDA as a gardener and worked his way up the ranks in the USDA by studying flora in Mexico at his own expense. By the time his career was over, Meyer had introduced more than 2,500 plants to the United States.
This recipe is a play off a Martha Stewarts recipe but as I always mention, I made it my own!
What you will need:
*5 Meyer lemons, cut into paper-thin slices, ends discarded
*2 cups all-purpose flour
*1 teaspoon baking soda
*1 teaspoon baking powder
*1 1/2 teaspoons coarse salt
*1/2 cup unsalted butter, softened to room temperature
*1 cup granulated sugar (I use organic raw)
* finely grated Meyer lemon zest (approx 4 to 5 lemons)
*2 large eggs
*1 teaspoon pure vanilla extract or vanilla bean paste
*1 cup sour cream
*3/4 cup fresh or frozen blueberries
*1 3/4 cups all-purpose flour
*3/4 cup packed light-brown sugar
*1 teaspoon coarse salt
* 3/4 cup cold unsalted butter
Make the streusel before starting the cake and then put it in the fridge.
Make the streusel:
Mix together flour, brown sugar, and salt. Use a fork or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use to finish the cake topping just before you put into the oven to bake.
Making the cake:
what to do:
*Cook lemon slices in a medium saucepan of simmering water for approx 2 minutes and drain.
*lay lemon slices in a single layer on a parchment-lined baking sheet.
*Preheat oven to 350 degrees.
*Butter a 9-inch angel food cake pan. *Sift together flour, baking powder, baking soda, and salt.
*Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.
* With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture 1/3rd at a time, alternating with sour cream.
*Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter and then evenly spread the blueberries on top of the lemon slices.
*Now spread the remaining batter evenly over the top and cover with the remaining lemon slices in a single layer. *Now evenly sprinkle the chilled streusel evenly over the batter.
*Now put the cake into the oven and bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes.
*Transfer the pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes.
*Now run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube.
*Now let cool completely on rack.
Before serving make the glaze and drizzle it over the top of the cake….some of the glaze will drop down the sides which is normal.
Making the glaze:
*1 cup confectioners’ or icing sugar
*3 to 4 tablespoons Meyer lemon juice
Simply mix the icing sugar & add the lemon juice to a smooth consistency.
Pour over the top and allow to set for approx 7-10 minutes before cutting.
mmmm delicious… You Gotta Try This!
Good afternoon fellow foodies,
I have been learning more and more about “gluten free” diets and came across this article compliments of The Georgia Straight news in Vancouver.
The article was written by Gail Johnson and speaks to all sides of the idea of gluten free.
Enjoy….. Click on the link below to read.
Gluten-free Lifestyle grows amid controversy- The Georgia Straight
You Gotta Read This!
Happy January good foodie friends,
I was recounting the photos in my photo file and thought it would be a good idea to share….
A photo year in review 2012
I would love to have any feedback or comments and if any of the photos tweak any questions or curiosity for a recipe or a restaurant location…… All you have to do is ask!
I also note that this is not my total photo selection but some of my favorites that bring back memories. Look for a chapter 2 coming soon.
Stuffed hot chicken wings.
Refreshing salad -Famoso pizza
Bourbon, bacon caramel brownie.
Pig on the Street – Porker
Scotch egg- Pig & Mortar
Chicken & Waffles – Yolks Breakfast truck.
Hot Angie grilled cheese- Mom’s grilled cheese
Tiramisu in chocolate tulip artisan cups.
Fresh pears with parmigiana and 25 yr Balsamico
Red Dragon roll magic
BBQ ribs with jalapeño corn bread and slaw
Shrek martini – Christmas fun!
Special plating from chefs comp. Fraser Valley Food show
Whiskey semifreddo- from my friends at La Terrazza – planegg Germany
Meyer Lemon rosemary roast chicken
Marshmallow lemon meringue pie
Meyer lemon coffee cake!
Cassava poutine – Viji’s Railcar express
That’s all for now…. I hope you enjoy.
“You Gotta Try This!”
Butter Baked Goods & Cafe
Hi fellow foodie friends,
If you are looking for a sweet treat made from wholesome fresh ingredients, Butter may just be the perfect spot for you!
4907 Mackenzie Street (at 33rd) in Vancouver, BC
This is a new location after having been on Dunbar for approx 5 years.
HOURS / CONTACT
They are open 8:00am to 5:30pm
Tuesday to Saturday
Wholesale Orders: 604-221-0433
Link to Butter Baked Goods
Butter has so many delectable treats but I am sure has become most famous for their homemade marshmallows
What we love to order for special occasions is their lemon meringue pie with a marshmallow meringue topping that adds a perfect unique flair to an old favorite of so many.
Butter is certainly also known for so many more wonderful baked treats like their squares, cakes, cookies etc….. I recommend you click on the link above to browse the large list of special sweets or better yet head down and go smell and see them for yourself!
I dare you to think that you will walk out of the bakery/cafe without sampling at least one mouthwatering dessert!
The new location is bigger and better set out to double as a great spot for a daily sandwich, lunch special or a wonderful coffee with a muffin or something more enticing…..
If you want a lemon meringue pie, you may want to order ahead…. I am pretty sure that they only make them on certain days and I know for sure that they go quick!
You Gotta Try This!
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 7,000 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 12 years to get that many views.
Happy New Years great foodie friends,
Thank you for a great year and a great start for my blog in its inaugural first 9 months!
I appreciate your interest and for joining me on my culinary journey!
I am having a great time with it and want you to continue to to ask me any questions or to write restaurant or food truck reviews or find out about anything to do with food and drink!
Have a healthy and prosperous New Years and Bon Appetite!