An Easy Lazy Day Cake

From the kitchen of One Perfect Bite...I have a split personality when it comes to cooking. Unlike a true foodie, I don't believe every morsel that I make for my family and friends has to take hours prepare or be made with only the finest and freshest of ingredients. I love to cook for those I love, and while I often spend hours in the kitchen, I don't feel that exhaustion is a measure of my affection for the folks who gather at my table. I guess that's how it happens that a kitchen that produces Veal Prince Orloff and has pressed a duck or two is also known for its Chili Mac. The recipe I'm featuring tonight is for a simple, old-fashioned snack cake that's topped with a coconut glaze. It is not meant for foodies. It's a lovely little cake that is inexpensive and almost effortless to make, but I must warn those of you who favor barely sweet desserts, that this one will send you into sugar shock. It really is meant for those who have a sweet tooth, a really sweet tooth. The are no tricks to making this cake, but I do want to remind you that this type of topping can burn in an instant, so please keep your eye on the cake when you put it under the broiler. I'm told that the cake is a good keeper, but I can;t speak to that as I've never had leftovers to deal with. I do hope that those of you who like sweet desserts you'll give this recipe a try. Here is how the cake is made. 

Turkish Chicken Thighs

      

From the kitchen of One Perfect Bite...This simple go-to recipe was a Better Homes and Gardens prize winner a decade ago. It was created by Janice Elder who has almost legendary status in the world of contesting, where she is known for the quality of her recipes and the frequency with which she wins. Recipes don't get much easier than this and you can have this main course on the table in less than 30 minutes. I'm posting the recipe as it was originally published, but when I make this for the Silver Fox, I use half the mustard called for in the ingredient list. This has more to do with the brand of mustard I use than any problem with the recipe. I suspect the brand of chutney that is used can also make a difference in final results. For the record, when I use a commercial chutney, I use Major Greys. Different brands vary in their sweetness and acidity and I like predictable consistency with the condiments I use. This dish is inexpensive to make and it is a man-pleaser, but I can tell you from my own bitter experience that it is not a hit with younger children. I like this recipe and one of these days I'm going to figure out why it is called "Turkish". It is not like anything we sampled when we were in Turkey, but then, "What's in a name?" Here's how the chicken is made.

Turkish Chicken Thighs...from the kitchen of One Perfect Bite courtesy of Janice Elder and Better Homes and Garden magazine

Ingredients:
1/3 cup chutney
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon five-spice powder
8 boneless skinless chicken thighs, about 2 lbs
1 tablespoon parsley, freshly snipped
1 tablespoon sesame seeds, toasted
2 teaspoons orange rind, finely shredded

Directions:
1) Snip any large pieces of chutney. Combine chutney, honey, lime juice, mustard, ginger and five-spice powder in a small bowl.
2) To grill: Trim fat from chicken thighs. Grill over medium heat 12-15 minutes or until chicken is done (180 degrees F.) turning once and brushing with the chutney mixture during the last 4-5 minutes of grilling. If using a gas grill, preheat the grill and cover and do the same as above.
    To broil: Place chicken on a rack and broil 4-5 inches from the heat for 12-15 minutes or until chicken is done (180 degrees F.), turning once and brushing with chutney mixture during last 4-5 minutes of broiling.
3) While chicken cooks, combine sesame seeds, parsley and orange peel in a small bowl.
4) To serve, place chicken on a serving platter and sprinkle with parsley mixture. Yield: 4 servings.

One Year Ago Today: Cold Oven Pound Cake

Two Years Ago Today: Homemade Boiled Dressing and Fresh Salmon Salad

Three Years Ago Today: Swedish Strawberry Cream Cake

Four Years Ago Today: Watermelon, Corn and Black Bean Salsa

Almond Kringler for St. Lucia day

From the kitchen of One Perfect Bite...St. Lucia Day's is nearly here and because I've exhausted the recipes usually associated with the holiday, I've decided to feature a few other Scandinavian treats that would be perfect for her feast day. The reasons that might explain why the world's only practicing Catholic, Quaker, Buddhist celebrates a Swedish holiday are many, but their roots can be found in a childhood friendship and adventures shared with Claire, whose story can be found here. Claire, loved crisp, crumbly pastries and she'd be an enormous fan of the almond kringler that I'm featuring today. Its origins are fuzzy. Some insist the cake is a Danish creation while others contend it's Swedish through and through. I strongly suspect the real truth can be found in the test kitchens of Betty Crocker, but more of that later. We do know that in the late 1800's a group of Danish immigrants settled in Wisconsin and brought with them a filled pastry they called a kringle. Their kringle was originally pretzel-shaped, but over time it morphed into a circular or rectangular form. It's country of origin also became cloudy, with some boldly attributing creation of the crisp and buttery pastry to the Swedish. The impass might never have ended had Betty Crocker not introduced American homemakers to her "Danish Puff" cake in the late 1960's. The original recipe, found here, immediately became popular and it is still treasured by many who consider it to be a family heirloom. The cake, which is buttery and flakes like a true Danish, is incredibly easy to make and looks like it was made by a pastry chef. The kringler is delicious and I highly recommend this recipe to all of you who have not yet made it. I used the version developed for the King Arthur website. It adds a layer of jam to the cake that was not part of the original recipe. It is also less sweet because it uses less glaze. I really hope you will give the almond kringler a try. You won't regret it and it would be perfect way to start to your Christmas morning. Here's how is made.

Almond Kringler...from the kitchen of One Perfect Bite courtesy of King Arthur Flour

Ingredients:
First Layer
1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
1 cup unbleached all-purpose flour
1/4 cup water
*If you're using unsalted butter, add 1/4 teaspoon salt.
Second Layer
1 cup water
1/2 cup (1 stick) butter*
1 cup unbleached all-purpose flour
3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
1 teaspoon almond extract
*If you're using unsalted butter, add 1/4 teaspoon salt.
Topping
2/3 cup jam or preserves
1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350 degree F oven for about 7 to 10 minutes, or until they're a light, golden brown
Icing
1/2 cup confectioners' or glazing sugar
1 teaspoon vanilla
4 teaspoons milk or water (approximately)

Directions:
1) Preheat oven to 350 degrees F. Lightly grease (or line with parchment) a large cookie sheet.
2) To make first layer: In a medium-sized mixing bowl, combine butter, flour, and salt (if you're using it), working butter into flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in water. Dough will become cohesive, though not smooth. Divide dough in half; if you're using a scale, each half will weigh about 4-5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat logs into 10 x 3-inch rectangles on sheet, leaving at least 4-inches (but preferably 6") between them, and 2" on each side. These puff up in oven and you need to leave them room for expansion.
3) To make second layer: In a medium-sized saucepan, bring water and butter to a boil. Stir until butter melts, then add flour (and salt, if you're using it) all at once. Stir mixture with a spoon till it thickens, begins to steam, and leaves sides of pan; this will happen very quickly.
    Transfer dough to a mixing bowl, or bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit. Add eggs one at a time, beating well after each addition; beat until dough loses its "slimy" look, and each egg is totally absorbed. Mix in almond extract.
    Divide batter in half. Spread half of batter over one of dough strips on pan, covering it completely. Repeat with remaining batter and dough. With a spatula (or your wet fingers) spread batter until it completely covers entire bottom layer of dough. Smooth it out as best you can.
    Bake pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from oven, and transfer each pastry to a wire rack.
4) To make third layer: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.) Sprinkle toasted almonds atop jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is to be expected.
5) To make icing: Stir together sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle icing atop pastries. Cut into squares or strips to serve. Yield:12 to 16 servings.

One Year Ago Today: Suliman's Pilaf and Duck Breast with Cherries

Three Years Ago Today: Irish Boxty and Jewish Latkes

Lemon-Glazed Blueberry Bread

From the kitchen of One Perfect Bite...This is a lovely summer cake and it is a delight to make when blueberries are in season and at the peak of flavor. This recipe pairs the berries with lemon and the tart-sweet combination is further enhanced with an intense lemon glaze that makes the cake truly memorable. This is really easy to make, but whenever I bake it, I end up with a flat-topped loaf that's lacks visual appeal. I like this cake well enough to work around its shortcomings, so, I perform a little plastic surgery before I serve it. My first incision splits the cake in half lengthwise. Then it's cut crosswise into serving size cubes. No one, save for those who read this post or watched the surgery being performed, is any the wiser. The rest of the world thinks this is the way the cake was meant to appear, and I'd like to keep my manipulation of it, our little secret. Mums the word, right? I hope you'll give this recipe a try. I know that once you taste it, the the cake will become a summer favorite that you'll bake year after year. Here's the recipe.


Lemon-Glazed Blueberry Bread...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
1 stick unsalted butter + more for pans
2 cups all-purpose flour + plus more for pans
1-1/2 cups sugar
1 tablespoon finely grated lemon zest + 1/2 cup + 2 tablespoons fresh lemon juice (from 4 lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Salt
2 large eggs
6 ounces blueberries (1-1/4 cups)

Directions:
1) Preheat oven to 350 degrees F. Butter one 9 x 5 x 3-inch loaf pan. Dust with flour and tap out excess.
2) Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
3) Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
4) Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
5) Scrape batter into prepared pan. Bake until a toothpick inserted into the center of loaf comes out clean, about 55 minutes.
6) Transfer pan to awire rack, and brush tops of cake with lemon syrup. Let stand for 15 minutes. Turn out cake from pans, and brush all over with remaining syrup. Let cool completely on wire racks. Yield: 8 to 10 servings.

One Year Ago Today: Milk Chocolate Bundt Cake

Two Years Ago Today: Watermelon Smoothie

Three Years Ago Today: Orange Phoenix Chicken with Grilled Bok Choy

Glazed Lemon Pound Cake

From the kitchen of One Perfect Bite...This is another lovely cake that's perfect to use as a base for summer berries. The recipe was develop by Piper Davis for inclusion in the Grand Central Baking Book. While the recipe, as it was originally published, appears below, I made a few changes to the cake I made for my family. It was my intention to serve the cake with blackberries, so I swapped orange zest for the lemon that was called for in the original recipe. I also eliminated the glaze that soaks into the cake when it is released from the pan. I replaced it with a loose icing that's made with a combination of confectioners' sugar and orange flavoring. The lemon version of this cake is delicious, but we've had a lot of the lemon-blueberry combination these past few weeks and I thought a little variety would be good for the soul. About this time every summer, I start to dream of naked melons and plain fruit. My tolerance for sweets, which is never very high, ebbs at this time of year. It's temporary, I know, but I can't wait to taste those Oregon melons and the first of the summer apples. In the meantime, I'm surrounded by folks who really enjoy sweet things and I aim to please. This is a lovely cake that I know will bring lemon lovers to their knees. If your tastes run to the tart-sweet, you'll love this cake. I hope you'll give it a try. Here's the recipe.

Glazed Lemon Pound Cake...from the kitchen of One Perfect Bite inspired by Grand Central Baking Book

Ingredients:
4 cups all-purpose flour (1 lb. 4 oz.)
2 teaspoons salt
1 teaspoon baking soda
1-1/2 stick unsalted butter room temperature
2-1/2 cups granulated sugar
4 eggs room temperature
1-1/4 cup buttermilk room temperature
1/4 cup lemon juice
2 tablespoons lemon zest finely chopped

Glaze

1/2 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons water

Directions:
1) Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch tube pan.
Measure dry ingredients into a bowl and whisk to combine.
2) Using a stand mixture with a paddle attachment, beat butter and sugar on medium high seed until mixture is very light in color (almost white) and texture is fluffy, about 6 minutes. Scrape bottom and sides of mixing bowl several times to ensure butter is evenly incorporated.
3) Crack eggs into a liquid measuring cup and, with mixer on low speed, slowly add eggs,letting them fall into the bowl one at a time and incorporating each egg completely before adding the next. Scrape bottom and sides of bowl.
4) Measure buttermilk and lemon juice into a liquid measure and stir in lemon zest. With mixer on low speed, add one-third of dry ingredients, then half of buttermilk mixture, mixing just until combined after each addition. Repeat, using half of remaining dry ingredients and all of remaining buttermilk. Add remaining dry ingredients and stop mixing before fully incorporated. Finish mixing by hand, using a sturdy spatula and being sure to scrape up from bottom of bowl.
4) Scrape batter into prepared tube pan and use spatula to smooth surface of batter. Run a paring knife through batter in one smooth motion, 1-inch from the edge of the pan to help cake rise evenly. Bake 45 minutes, rotate pan and reduce temperature to 325 degrees F. Bake 30 to 35 more minutes. The cake is ready when it pulls away from edges of the pan slightly and springs back when pressed lightly in center. The top will probably split. Use a cake tester to check doneness.
5) While the cake is baking prepare glaze. Combine granulated sugar, lemon juice and water in a small pan set over medium-high heat. Bring mixture to a boil. Reduce heat to medium, and simmer until glaze thickens and becomes syrupy, about 4 to 5 minutes.
6) Remove cake from oven and cool on a rack for 10 minutes. Loosen sides and around tube with a knife. Invert cake onto rack and quickly turn it over so top side of cake is facing up. Using a skewer, poke holes in top of cake. Slowly pour glaze over top of cake. When glaze has been absorbed transfer cake to a serving plate. Cool completely before serving. Yield: 15 to 16 servings.

One Year Ago Today: Prawn Curry

Two Years Ago Today: Sweet Potato Biscuits

Three Years Ago Today: Chicken and Rice Salad Veracruz

50 Women Game Changers in Food - # 50 Julie Powell - Queen of Sheba Cake

From the kitchen of One Perfect Bite...and so it ends. Today we feature the work of Julie Powell who holds the final position on the Gourmet Live list of 50 Women Game Changers in Food. Strangely enough, the journey of the past year ends with a young woman who owes her career to the first woman who appeared on the list. We have come full circle, and due to the circumstances that connect these two women, will end this series where it started, with the recipes of Julia Child. Julie Powell, an aspiring writer caught in the limbo of a dead end job, challenged herself to complete the 524 recipes that encompassed Julia Child's first book, Mastering the Art of French Cooking, in 365 days. She created a blog, The Julie/Julia Project, to record her progress and gained an audience as she wrote and worked her way through the challenge. The blog went on to become a book, 365 days, 524 recipes, 1 Tiny Apartment Kitchen, and her experiences in writing it became half of the plot for the movie Julie and Julia. The world is full of people who talk, but do not do. Julie Powell had a great idea, and while she is not Harper Lee or Julia Child, she carried her idea to fruition and has been rewarded for it. She made her dream come true. Her initial publishing success has been followed by a second book, Cleaving: a Story of Marriage, Meat, and Obsession. It's a good read that will give you some insight into Julie Powell. She is currently working on a novel. Next week a few of us will share some final thoughts about the list of the nifty fifty. I hope you'll join us for one last look at those who were honored and those who were overlooked.

I decided to narrow the choice of recipes from which I'd choose today's feature by limiting myself to those that were prepared in the movie Julie and Julia. I settled on Julia's Reine de Saba, or Queen of Sheba Cake because it is a bit festive and I knew it was delicious. This chocolate and almond cake was very popular when it was first discovered by Julia's army of followers. While I have not made it in recent years, there was a time when it was a regular feature on my table. The recipe has appeared in several of Julia's books, and interestingly enough, it isn't always prepared in the same way. She appears to have done some experimentation with ways of folding egg whites and flour into the cake batter. Fortunately, they all work and produce a delicious cake that I hope you will try. Here's the recipe.

Reine de Saba - Queen of Sheba Cake with Chocolate Glaze...from the kitchen of One Perfect Bite courtesy of Julia Child and Julie Powell

Ingredients:
4 ounces semi-sweet baking chocolate, chopped
2 tablespoons dark rum or strong coffee
8 tablespoons unsalted butter, cut into pieces and softened
1/2 cup sugar
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2 tablespoons sugar
1/3 cup blanched almonds pulverized with 2 tablespoons sugar
1/4 teaspoon almond extract
1/2 cup plain bleached cake flour, in a sifter set on wax paper

Directions:
1) Preheat oven to 325 degrees F. Set rack in the lower middle level. Butter and flour an 8 x 1 x 1-1/2-inch round cake pan.
2) In a double boiler or bowl set over a pan of water, combine chocolate and rum or coffee. Bring water to a simmer, cover, and let chocolate melt, stirring until smooth. Turn off heat.
3) In a 3-quart mixing bowl, use a hand-held electric mixer to cream the butter until soft and fluffy, then add the 1/2 cup sugar. Beat 1 minute, then beat in the yolks, one at a time.
4) In another mixing bowl, beat whites until foaming, beat in cream of tartar and salt, and continue beating until soft peaks form. Gradually beat in the 2 tablespoons of sugar and continue beating until stiff, shining peaks form.
5) Blend warm melted chocolate into the yolk mixture, then blend in almonds and almond extract. Stir a quarter of the egg whites into chocolate to lighten it.  Scoop remainder whites over chocolate and, alternating with sprinkles of the flour, rapidly and delicately fold in whites and flour.
6) Immediately turn batter into the prepared pan, tilting it in all directions to run it up to the rim, and set it in the oven.
7) Bake for 25 minutes, or until the cake has puffed to top of pan and a toothpick plunged into it 2 and 3 inches from the edges comes out clean. (Center of cake should move slightly when pan is gently shaken.
8) Remove pan to a rack and let it cool for 15 minutes, then unmold onto rack. Let it cool completely, at least 2 hours, before storing or icing. Yield: 8 to 10 servings.

Chocolate Glaze for Cake:
Combine 2 oz. semi-sweet chocolate and 2 tablespoons rum or coffee in a double boiler (or in a heatproof bowl sitting on top of a saucepan of barely simmering water) and melt slowly, stirring occasionally, until completely melted and smooth. Remove from heat and beat in 6 tablespoons butter, one tablespoon at a time. Beat over a bowl of ice water to cool to a spreading consistency, and spread over the cooled cake. Sprinkle with sliced almonds, if desired. Serve immediately or chill until needed. Allow to sit out and come to room temperature, about 30 minutes, before serving.


The following bloggers are also featuring recipes associated with Julie Powell. I hope you'll pay them all a visit. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades
Mary - One Perfect Bite, Sue - The View from Great Island, Barbara - Movable Feasts
Linda A - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits
Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Healthy Living
Claudia - Journey of an Italian Cook, Alyce - More Time at the Table
Kathy - Bakeaway with Me, Martha - Simple Nourished Living, Jill - Saucy Cooks
Sarah - Everything in the Kitchen Sink

Glazed Ham Steak à la Jacques Pepin

From the kitchen of One Perfect Bite...It's that time of year. The days may be getting shorter but a glance at the calendar shows an inverse relationship between demands on your time and the number of hours in a day. Scientists have yet to determine how many angels can dance on the head of a pin, but chances are you have the precise number at your fingertips. Family, work and community all have claimed your time and won't release their grasp until the holidays have passed and the new year wipes the ledger clean. So, you take a deep breath and soldier on, simplifying where you can and smiling where you can't. We all share the dilemma. I've found it helps to keep weekday meals as easy as is possible. This is the time of year I dig into the freezer for soups and stews or thumb through the recipes that simplified meals when I was still working. Today's recipe is an example of an old recipe that is given new life at this time of year. It is not gourmet fare but it was created by Jacques Pepin, a gourmet chef if ever there was one. I found the recipe in his The Short-Cut Book which was published in 1990. It is for a ham steak that can be on the table in 15 minutes. It gets no easier than that. If, by chance, you don't like the glaze featured here, substitute a favorite of your own. The occasional use of a ham steak for a quick meal is what I want to emphasize here and the Pepin recipe is a great way to illustrate that. I hope you'll give it a try.

Glazed Ham Steak...from the kitchen of One Perfect Bite courtesy of Jacques Pepin

Ingredients:
1 (approximately 1 pound) ham steak, cut 1/2-inch thick
2 tablespoons ketchup
4 teaspoons brown sugar
1/4 teaspoon sriracha or other hot sauce
1 teaspoon dry mustard

Directions:
1) Preheat broiler. Wrap some foil around a broiler pan and place ham steak on foil.
2) Mix ketchup, brown sugar, hot sauce, and dry mustard until smooth. Brush on top of ham steak.
3) Place pan about 5 inches from broiler element. Cook until sauce caramelizes and the ham is heated through, about 5 minutes. Yield: 3 servings.









One Year Ago Today: Manhattan Clam Chowder














Two Years Ago Today: Chicken with Morels

Glazed Peanut Butter and Oatmeal Bars

From the kitchen of One Perfect Bite...This is not tea party fare, but if you picnic or provide snacks for a youth group or school sports team, you might want to add this recipe to your files. These cookies are really easy to make and what they lack in refinement they make up for in taste. The recipe is so straight forward, that I have little to add to the instructions that appear below. I've found the flavor improves if the cookies are made the day before you plan to serve them. They also freeze well if long term storage is your goal. I do have one small caution to share with you. While freezing does not harm their flavor, it will cause the gorgeous glaze to lose its sheen and become cloudy. I hope those of you who have children will give these a try. You won't be disappointed. Here's the recipe.

Glazed Peanut Butter and Oatmeal Bars...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
Cookie Base
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons water
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
Glaze
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter

Directions:
1) Grease a 15 x 10 x 1-inch baking pan. Preheat oven to 325 degrees F.
2) Cream butter, peanut butter and white and brown sugars in a large bowl until light and fluffy.
Beat in eggs, water and vanilla.
3) Combine flour, oats, baking soda and salt in another bowl. Gradually add to creamed mixture.
4) Spread in prepared baking pan. Bake until lightly browned, about 18-22 minutes.
5) Meanwhile, combine peanut butter, chocolate and butterscotch chips in a microwave bowl. Melt, on HIGH power, stirring until smooth. Pour over warm bars, spreading evenly. Cool completely on a wire rack before cutting. Yield: 48 bars.







One Year Ago Today: Cowboy Caviar

















Two Years Ago Today: Grilled Pork Burgers Indochine










You might also enjoy these recipes:
Chocolate Chunk Oatmeal Cookies - Girl Gone Gourmet
Chocolate Revel Bars - Baking Bites
Butterscotch Oatmeal Cookies - Sugar Pies
Peanut Butter Oatmeal Cookies - Peanut Butter Boy
Peanut Butter and Oatmeal Cookies - Eat Good 4 Life

Lemon Tea Cakes

From the kitchen of One Perfect Bite...I have a treat that I suspect will really please any lemon lovers who pass this way tonight. I found the recipe for these tea cakes several weeks ago, but postponed testing it for lack of time. I finally got to the recipe this afternoon and I'm really delighted with the results. These petite cakes are really easy to make and they're packed with flavor that's sure to please anyone who favors tart desserts. I'm also taken with their appearance. I love their spare simplicity and I'm taken by the way they glisten when light hits their simple glaze. These would be perfect for a bridal or baby shower and they are a natural addition to a table set for an afternoon or high tea. While I've seen this recipe in several places, I was able to trace its origins back to the Better Homes and Gardens website. I don't think this is a new recipe. Their version of the recipe uses shortening rather than butter and that is more typical of mid-century recipes than those written today. For the record, I used unsalted butter to make the tea cakes, which, by the way, are simply inverted cupcakes. I had anticipated the recipe would make about 24 cupcakes. That didn't happen and I ended up with 16 nicely sized cakes instead. If you are a lemon lover, I know you'll enjoy these cakes. Here's the recipe.

Lemon Tea Cakes...from the kitchen of One Perfect Bite adapted from Better Homes and Gardens

Ingredients:
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
2/3 cup whole milk
1 tablespoon finely grated lemon zest
Glaze
2/3 cup sugar
1/3 cup fresh lemon juice

Directions:
1) Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Preheat oven to 350 degrees F.
2) Combine flour, baking powder, and salt; set aside.
3) In a large mixing bowl beat butter in bowl of an electric mixer until smooth. Add sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture in three parts and milk in two, beating on low to medium speed after each addition just until combined. Stir in 1 tablespoon lemon peel. Spoon batter into prepared muffin cups.
4) Transfer to oven and bake for 20 to 25 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.
5) In a small mixing bowl, stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months.
Yield: 20 to 24 cakes.








One Year Ago Today: Greek-Style Yogurt Pie















Two Years ago Today: Chocolate Bread Pudding








You might also enjoy these recipes:
Lemon and Poppyseed Cake with Yogurt Glaze - Kitchen Wench
Lightened Up Lemon Bars - Half Baked
Meyer Lemon Tart Topped with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Gingersnap Icebox Cake - Bittersweet
Lemon Strawberry Ice Box Cake - Two Kitchens

Glazed Lemon Chicken

From the kitchen of One Perfect Bite...There is a logical progression that's led to lemon chicken being featured here tonight. Briefly, we've decided to postpone our trip to Egypt, and while discussing other destinations the topic of airports, carriers and comfort came up. We travel a lot and have become fairly expert in identifying airport restaurants that offer consistently passable meals to travelers. I'm sure you have a list of your own, but at the top of mine is the Panda Express, mainly because I like their orange chicken. I've found that no matter where I am, its taste and heat never vary, and while that might be off putting when you're home, it's a blessing when you're traveling. I was able to find a copycat version of their recipe for the chicken I like, but I couldn't use it because the Silver Fox doesn't share my love of orange entrées. I decided to do a flavor swap and came up with a slightly Asian lemon chicken that we both enjoy. This is not like the cloyingly sweet lemon chicken that you're served in Chinese restaurants. There is a hint of sweet, but that is more than balanced by the tart, slightly acidic flavor of the lemons in this recipe. I'll be featuring more lemon desserts this week, but I thought a real meal might be nice, too. I think you'll enjoy this. Here's the recipe for Lemon Chicken.

Glazed Lemon Chicken...from the kitchen of One Perfect Bite inspired by Panda Express

Ingredients:
2 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
1 large egg
1-1/2 teaspoon salt
Pinch of white pepper
2 tablespoons vegetable oil, divided use + vegetable oil for deep frying
1/2 cup + 1 tablespoon cornstarch, divided use
1/4 cup flour
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes, crushed
1/4 cup chopped green onion
1 tablespoon rice wine
1/4 cup water
1 teaspoon toasted sesame oil
Sauce
1-1/2 tablespoons soy sauce
1-1/2 tablespoons water
1/3 cup sugar
4 tablespoons rice wine vinegar
1-1/2 tablespoons lemon juice
Finely grated zest of 1 large lemon

Directions:
1) In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil. Mix well. Stir in chicken pieces.
2) In medium bowl, stir together flour and 1/2 cup cornstarch. Add chicken pieces, tossing to coat.
3) Heat oil for deep frying in a wok or deep fryer to 375 degrees F.
4) Add chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove chicken from oil with tongs and drain on paper towels.
5) Clean wok and heat for 15 seconds over high heat. Lower to medium high and add reserved 1 tablespoon oil.
6) Add ginger and garlic and stir try until fragrant, about 10 seconds.
7) Add red pepper flakes and green onions, then the rice wine, stirring for a few seconds.
8) Add lemon sauce and bring to a boil. Add cooked chicken, stirring until well incorporated.
9) Stir reserved 1 tablespoon of cornstarch into 1/4 cup water and add to chicken. Heat until sauce has thickened.
10) Remove from heat and stir in sesame oil. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Mixed Noodle Stir-Fry with Crispy Pork - Adora's Box
Vegetable Lo Mein - Chef In You
Easy Orange Peel Chicken with Sticky Rice - $10 Buck Dinners
Chow Fun - One Perfect Bite
Orange Chicken - Carrie's Sweet Life
Easy Chinese Pork and Leek Dumplings - Comfort Bites
Chinese Pork Ribs with Black Bean Garlic Sauce - Very Culinary

Cranberry Glazed Pork Roast

From the kitchen of One Perfect Bite...I love the taste and flavor of pork, as well as the ease with which it can be prepared. Chops and tenderloins are perfectly sized for today's smaller families and even the larger loins can be cut to prevent endless leftovers. Pork is also inexpensive. Our warehouse store sells large single loins for about $2 a pound. Most of the loins weigh 8 to 9 pounds each and can be cut into meal size portions that are more appropriate for today's families. I usually divide these loins into thirds and freeze them for later use as whim dictates. Unfortunately, I usually spend the money I save buying meat this way on ingredients with which to sauce it. When I prepare a loin for roasting, I tie the meat into a cylinder of uniform size and brown it before roasting. I cook my pork loin to an internal temperature of 140 degrees. When I take it out of the oven, I tent it in foil and let it sit for another 15 minutes. The roast continues to cook and at the end of the rest period it will reach 150 - 155 degrees, a perfect temperature for pork. I've been experimenting with cranberries lately and I wanted to use them to make a glaze that could be used for pork or chicken. I finally have come up with one I think is acceptable and a somewhat different than standard fare. It is a bit pricey, but it is wonderfully flavorful and will give your palate a joyful jolt. I've left the berries whole for the photograph, but the sauce can be strained and you may actually prefer to use it that way. Here's the recipe for cranberry glazed roast pork.

Cranberry Glazed Roast Pork...from the kitchen of One Perfect Bite

Ingredients:
Glaze
1 (12-oz.) bag fresh cranberries
1/3 cup chopped fresh ginger
Zest and juice of 1 large orange
1 cup sugar
1-1/4 cups cranberry juice
1/4 cup orange liqueur
Roast
1 ( 2-1/2 to 3 pound) center cut boneless pork loin
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked fresh pepper
2 teaspoons dried marjoram

Directions:
1) To prepare glaze: Combine cranberries, ginger, sugar, orange zest and orange and cranberry juices in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat and cook until cranberries burst and sauce thickens, about 5 to 10 minutes. If you wish, strain through a fine mesh sieve and allow to cool. When cool add orange liqueur.
2) To prepare roast: Preheat oven to 325 degrees. Using kitchen twine, tie roast at 1-inch intervals to form a cylinder of uniform circumference. Rub all surface of roast with 1 teaspoon olive oil. Rub cylinder with all of salt pepper and marjoram. Heat remaining 1 tablespoon oil in a large, heavy ovenproof skillet. Add pork and sear all surfaces well. Brush pork with glaze. Transfer skillet to oven and bake for 15 minutes. Brush again with glaze and cook for another 20 minutes, or until pork reaches an internal temperature of 140 degrees. Remove from oven. Brush again with glaze, tent with foil and let rest for 15 minutes before slicing. Yield: 6 servings.

You might also like these recipes:
Maple Rosemary Glazed Pork - What's Cookin, Chicago?
Pork Tenderloin with Honey Glazed Apples -Food and Whine
Pan Roasted Pork Chops with Cranberries and Swiss Chard - Dinner Du Jour
Slow Cooker Pork Chops - The Hungry Housewife
Roast Pork Tenderloin with Pears and Figs - Verses from my Kitchen
Pork Milanese - Bored Cook in the Kitchen

Mustard Glazed Potatoes

I love potatoes, but it's hard to find potato recipes that are scaled to smaller families. Sometimes you have to be creative. This recipe requires some attention, but if you're looking for something to make a roast chicken or grilled steak sing, you'll love these glazed potatoes. The ingredients are easy to obtain and the recipe is simple to prepare. One caution - keep your eye on them because the potatoes blacken quickly. Brown is good, black is not. The potatoes are prepared in two stages. They initially cook in a microwave but are glazed, stovetop, in a heavy skillet. Total cooking time is about 30 minutes. The potatoes must cook in a single layer, so avoid the temptation to work with more than a pound of potatoes at a time. You're going to like these.

Mustard Glazed Potatoes

Ingredients:
1 pound tiny Yukon Gold potatoes, washed and unpeeled
2 tablespoons Dijon mustard
3 tablespoons olive oil, divided use
1 tablespoon vermouth or white wine (optional)
2 tablespoons reduced sodium chicken broth + broth for thinning marinade
1 teaspoon minced garlic
1/4 teaspoon dried rosemary
1/4 teaspoon fresh cracked pepper
Salt to taste
1 tablespoon chopped parsley

Directions:
1) Place a single layer of potatoes in bottom of a large (12-inch) microwavable container that has a lid. Add 3 tablespoons of water to pan; cover and microwave on HIGH for 10 minutes. Remove from oven. Drain.
2) While potatoes cook, place mustard, 2 tablespoons oil, vermouth, chicken broth, garlic rosemary and pepper in a large bowl. Whisk to combine. Set aside.
3) Add potatoes to sauce; toss with a wooden spoon to coat all surfaces.
4) Heat reserved 1 tablespoon oil in a large (12-inch) skillet. When oil begins to shimmer, add contents of bowl containing potatoes to pan and cook over medium-high heat until potatoes are glazed and brown. Add more chicken broth if pan becomes too dry. Garnish with chopped parsley. Yield: 4 servings.