Got Curd? - Lemon Curd

I just realized, when making cupcakes for Easter, that I have never posted my Lemon Curd recipe.  This kind of surprised me a little, cause I make it all the time.  But sure enough, I've covered Meyer Lemon Curd, Caramel Blood Orange Curd, and Key Lime Curd.  But alas, not a peep regarding regular good old simple Lemon Curd.  Lemme tell ya, there ain't nothin' better on a scone.  Well, except maybe Blood Orange Marmalade.  But that is another post.

So, in the interest of covering all the bases; here is my Lemon Curd recipe (cause the proportions are a little different than the Meyer Lemon one)

Lemon Curd

4 oz unsalted Butter, melted
1 cup Granulated Sugar
2 large Eggs Whites
2 tsp Lemon Zest
3/4 cup Lemon Juice
pinch of Salt
6 large Egg Yolks


Melt the butter in a bowl over simmering water and set aside to cool slightly.
In a separate bowl place Sugar, Lemon Zest, Lemon Juice, Egg Whites and Salt.

Place the 6 Egg Yolks into the bowl of cooled melted butter.

Whisk the ingredients in both bowls until homogeneous.

 Add the Yolk/Butter mixture to the Sugar/Lemon and whisk until well combined.

Place the bowl over simmering water.

Cook, whisking constantly, until the mixture reaches 172F (78C) degrees, or until it thick enough to coat the back of a spoon.

Strain through fine mesh into a clean bowl, to stop cooking and remove the spent zest or any egg specks.

Cover on the surface with plastic, to prevent any crusting, and leave to cool to room temperature before refrigerating.

Once completely chilled, serve with scones, crumpets or fill your cupcakes with it ;)

Mangia!!
~~

Goin' Green; Spring Green That Is - Gremolata

Well, it's official - 12 days ago Punxsutawney Phil saw his shadow and spring is on the way.  Or at least, it is suppose to be.  I am beginning to think that Punxsutawney's predictive powers propose no promise of pacifying the North Pacific's propensity for protracting it's piercingly polar presence.  Then again, knowing that nefarious Nor'easter that nailed New England, it's fair to figure that Phil's forest floor forecast is faulty.

But even though it seems that Spring won't "spring" for another six weeks hence, there is no reason that you cannot "taste" springtime on a plate.  I am speaking of the infamous gremolata.  For nothing tastes quite as "green" as gremolata.  OK, Pesto tastes green too, but I have already posted about that.  :)

Gremolata recipes are fairly varied, but it's safe to say that they ALWAYS contain lemon zest.  Without the lemon zest, Gremolata looses it's sunny disposition and tastes more like a rainy day.  Which is sad indeed.  As far as other ingredients are concerned, there is a little more fluidity.  Usually it involves some combination of Garlic, Mint and Parsley; mainly because Gremolata is the key ingredient in Ossobucco alla Milanese (braised veal shank).  Tone down the Mint, or remove it completely, and Gremolata's verdant visage is a welcome addition to seafood and vegetables as well.

I take a little bit more of a pesto route when I make Gremolata and include nuts, pistachios in particular, but they are not necessary.  I do this because Gremolata is devoid of both cheese and olive oil, unlike Pesto Genovese, and the nuts give the "sauce" a little more body and substance without "pesto-izing" it too much.  But that is just my own personal preference.

My newest favorite vehicle for Gremolata conveyance is the Cauliflower "steak".  But as I stated earlier, it is also magically delicious over shrimp and fish.

Gremolata

1 bunch of Italian Flat-Leaf Parsley (none of that soapy tasting curly stuff)
2-3 cloves of Garlic
2 TB Pistachios
Pinch of Kosher Salt
Juice of 1/2 Lemon
Zest of whole Lemon

Normally I would break out my mega mezzaluna for something like this, cause I prefer the texture created by hand chopping, but I was in a hurry.  Luckily, Gremolata doesn't emulsify as easily as pesto does, since it contains no Olive oil.  Thus, you can cheat with a food processor and still retain some form of texture.

In the work bowl, add Garlic, Parsley and Pistachios and give it several pulses to break everything down.

Add a pinch of Salt, and pulse again.

Add Lemon Juice, and pulse.

Add Lemon Zest and pulse briefly.

Serve over Cauliflower Steak or Shrimp.

mmmmmmm 

Fear not, my friends, though spring be late,
And Old Man Winter doth fulminate,
Your appetite may yet be sate,
With Springtide greetings on a plate.

Mangia!!
~~

Cauliflower Power - Cauliflower & Chestnut au Gratin with Asiago Cream

I don't know 'bout you, but I really love cauliflower.  Especially when it is covered in cheese sauce (mornay).  And nothin' says cheesy mornay lovin' with complete conviction the way an "au Gratin" can.  This is one of my most favorite au Gratins, followed very closely by Pommes de Terre au Dauphinois.  Who can possibly say "No" to Cauliflower and Chestnuts baked in a thyme laced Asiago Cream sauce.  It's utter decadence.  Which is why I only make it once a year.  And Thanksgiving is the perfect Holiday to bust this one out.

I believe I originally got this recipe from the Hastings. Then again I have read so many recipes over the years, it could truly be anyone...  LOL   I know it originally called for 3/4 lb Purple Cauliflower and 1 lb of White Cauliflower.  Me? I prefer to use the 3/4 lb of the Orange Cauliflower instead, but could not find any this year. I also like to change out the Parmigiano-Reggiano for Asiago, though it is quite tasty with Gruyere as well.

I apologize for the final pictures looking kind of messy, but it was Thanksgiving.  In this family, no one is really willing to take a chance that the food might get cold in order for someone to take a picture of it... LOL

Cauliflower and Chestnut au Gratin

1 3/4 lb (795 g) Cauliflower florets, cut into bite sized pieces (or 1 lb White and 3/4 lb Orange)
12 Roasted Chestnuts, chopped
4 cups (945 ml) Heavy Cream (yeah, you know it's gonna be good)
2.6 oz (75 g) (3/4 cup) Asiago d'allevo, freshly grated (and now it's better than good)
1/2 tsp Thyme, chopped
8 oz (225 g) fresh French baguette, torn into 2-inch pieces
2 TB Thyme leaves, chopped
1/4 cup Parsley, chopped
3 TB Chives, chopped
1 1/2 tsp Lemon Zest
1 clove Garlic, finely minced
~1 1/2 tsp Kosher Salt
~3/4 tsp Black Pepper
4 oz (113 g) (1/2 cup) (1 stick) Unsalted Butter, melted (and this makes it awesome)
~1 1/2 tsp Kosher Salt
~1/2 tsp Black Pepper

Preheat oven to 400 degrees.
Disassemble the cauliflower head into bite sized pieces...

For reference, that is about this big....

In a medium stockpot, combine Cauliflower, Chestnuts, and Heavy Cream.

Bring to a boil over medium-high heat; immediately reduce heat to low and simmer until Cauliflower is tender. (about 10 to 12 minutes)

Remove cauliflower and chestnuts from cream with a slotted spoon and set aside to cool.

Add shredded Asiago and Thyme to the Cream and bring to a boil over medium flame.

Reduce heat to low and Simmer until cream sauce reduces by half and thickens slightly. (about 15-20 minutes)

Meanwhile, it's time to make the bread crumb topping......

Tear the baguette into 2 inch pieces.

Place in the bowl of a food processor and pulse until breadcrumbs are formed.

Transfer crumbs to a large bowl, then add Thyme, Parsley, Chives, Lemon Zest, Garlic, Salt, and Pepper;

Mix with hands until well combined.

Drizzle with melted Butter and toss with a fork until the crumbs and herbs are evenly coated; set aside.

When the sauce is ready.....
Return cauliflower to Parmigiano-Reggiano Cream mixture and stir to coat well, then season with Salt and Pepper.

Spoon Cauliflower mixture evenly into a 9 x 13 baking.

Top with the Breadcrumb mixture.

Move the baking dish to the oven and bake until topping is golden and sauce is bubbling. (about 4 to 5 minutes)

Serve warm. (Trust me, it doesn't really have a chance to get cold)

Mangia!!
~~

Identity Crisis - Zabaglione Angel Cake?

A funny thing happened while visiting my Grandma the other day.  My original mission was to uncover her Burnt Sugar Cake recipe.  I figured since it is my mom's favorite cake (and she never gets to have it), it might be fitting to make it for the fast approaching Mother's Day.  However, while I was rifling through her collection of recipes I stumbled across a very ODD cake.  It was an Angel Food recipe, but with a twist.  It contains the yolks. (you may now be shocked and amazed)

The title read "Custard Angel Food Cake", though the "custard" was actually part of the batter, instead of being poured over the top like so much Creme Anglaise.

At first I thought it was actually a simple Chiffon cake, but then I realized that while it contained yolks and whites, it was lacking in oil and baking powder which are the standard ingredients in Chiffon Cake.  It seems to be more of a basic Sponge cake, since it contains no butter or baking powder either.  (Butter would elevate it to a Victoria Sponge or a Genoise)  Hmmmmmmmm  The mystery deepens.

What did strike me as interesting was the way the yolks were treated.   With normal Sponge cake, you beat the yolks with sugar until light and fluffy, but this is a little different.  I have seen this method  before, in fact I am very familiar with this particular process as it makes one heck of a delicious dessert with berries.

The yolks in the "custard" portion of the batter are beaten with a sugar syrup, which results in what is more affectionately known as Zabaglione or Sabayone.  Hmmmmm  So it's an Italian Sponge Cake I guess... or rather and Zabaglione Angel Food cake?  Maybe....  Your guess is as good as mine.. But Whatever it's called, its phenomenally moist, but light and airy at the same time.  Awesome!

Lemon Custard Angel Food Cake

Zabaglione Angel Food

1 cup Cake Flour
1 1/2 cups Granulated Sugar, divided
1/2 cup Water
1/2 cup plus 1 TB Egg Yolks (about 9)
1 1/4 cup Egg Whites (about 9)
1/2 tsp Kosher Salt
1 tsp Cream of Tarter
1 1/2 tsp Lemon Extract (note, this is not Lemon oil)

Lemon Glaze
2/3 cup (115 g) Confectioners Sugar; sift before measuring
2 TB Fresh Lemon Juice
1 tsp Lemon Zest

First of all, sift the flour a couple of times.

Combine Sugar and water in a small saucepan and set over medium flame.

Separate the eggs. (I like to use the isolation bowl method, just in case a yolk breaks)

Now is the time to begin preheating the oven to 350 F (175 C) degrees.
Place the yolks in a bowl and beat them until they become pale.

Place a thermometer in the sugar syrup and cook to thread stage, which is 230 degrees.

Once the syrup is at temperature, begin beating the yolks again while slowly drizzling the sugar syrup into the bowl.....

Continue beating until the yolks cool and begin to thicken...

Congratulations!!!  You just made Zabaglione!  (Well, if you folded in some Moscato di'Asti or Marsala, then filled some glasses and chilled it)
But we are gonna take it a bit further.  SO... Sift the the Flour over the Zabaglione in 3 additions...

Folding until all the flour is absorbed before adding more.
Set that aside for now and let it hang out while you turn your attention to the Egg Whites.....

Place the egg whites in a clean bowl with Kosher Salt, Cream of Tarter and Lemon Extract (Not Lemon oil)

Whisk the whites until they form stiff peaks....

Now, spoon about 1/2 cup of the whites into the yolk mixture. (This will lighten it slightly and make folding easier)

Now combine the two mixtures in a VERY large bowl and fold them together gently, until you have a uniform mixture (no streaks of Egg White)

Pour, or spoon into your 10 inch tube pan,

Then cut through the batter with a "Butter" knife to remove any large bubbles.

Place in the oven for 40-50 minutes. (Methinks I need a bigger pan, maybe that Square Tube pan I used a while back. Now where did I put that thing?)

Invert immediately upon removing the pan from the oven and let cool for 60 minutes.

(You can use a bottle if the cake is higher than the supporting feet on the side of the pan)

Once cooled, cut around the outside edge to free the cake (and the center tube/bottom) from the pan.

Cut across the bottom and around the tube.

Invert onto a plate.

Time to make a quick glaze by combining Confectioners' Sugar, Lemon Juice and Lemon Zest in a small bowl.

Stir until a smooth glaze forms.

Pour over the top of the cake.... The cake will soak it up almost immediately.

Cut a big ole slice...

Serve with unsweetened whipped cream. (and a Strawberry if you like)

Mangia!!
~~