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Posts Tagged ‘lemon’

Rolled and cut with biscuit cutters

Rolled and cut with biscuit cutters

Carefully slide off floured spatula

Carefully slide off floured spatula

Montauk_Fat Tuesday

In my working class Polish Catholic family, the day before Ash Wednesday has always been doughnut day. Pancake day, Fat Tuesday, Mardi Gras,… pretty much all the same. Last night we had some lovely lemon doughnuts with boiled lemon icing and some holes with powdered sugar. Do not make too many of these things, they will kill you. Be sure to use fresh oil or oil that has only been used for sweets. We took care to replace the fish cake oil and wash the fry pot very well. Last night we had them with brandy, but they go great with iced cold milk and hot coffee. Good Stuff!

 

Allow the doughnuts to drain and cool completely before icing or dusting.

Allow the doughnuts to drain and cool completely before icing or dusting.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Lemon cake doughnuts

2 cups cake flour

2 teaspoon baking powder

1/2 teaspoon lemon zest

1 egg

7 Tablespoons sugar

6 Tablespoons milk, warm

2 1/2 Tablespoons melted butter

Combine flour and baking powder and sift, add lemon zest, reserve. Beat egg until light and frothy, slowly add sugar. Scrape bowl with spatula before slowly drizzling milk and butter into the eggs. Now add the wet to dry in one shot and mix as little as possible. The dough should be sticky and messy. Wrap in plastic wrap and refrigerate for at least two hours or overnight. To cook, remove dough from fridge and allow to rest for one hour. Roll out with large amounts of flour to 3/8 inch. Cut into desired shapes and transfer with a well floured spatula to a well floured piece of was paper. Allow cut doughnuts to rest for up to one hour before cooking, this will allow them to resist soaking up oil while cooking. Carefully slide the doughnuts into 375 degree oil with the well floured spatula. Take some care to not get too much flour into the deep fryer. Cook for 1-2 minutes on each side, flipping carefully with chopsticks or tongs. Remove to several layers of paper towel, drain one side for 15-25 seconds and then flip and allow to drain the other. Doughnuts must be completely cool to ice, but if you will be tossing them in sugar or 10x they will be tossed while still slightly warm.

Boiled lemon icing

1 egg white

1/2 cup sugar

1 teaspoon corn syrup

2 teaspoons lemon juice

pinch cream of tartar

Combine all ingredients and mix well. In a double boiler or a heat proof bowl over boiling water beat the icing well with hand mixer or whip for seven minutes, until icing firms up, comes away from sides of bowl, and begins to lose some of its volume. Remove from heat and continue to beat until icing is room temperature and stiff and airy. Spread on cooled cakes or doughnuts with a small spatula or use a pastry bag to apply. Good Stuff!

 

 

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A Tart Sweetcake

Assembled ingredients

Citrus comes with the best price tag down here, none! Fruits from friends, vacant lots, listed properties, or even swiftly grabbed from an idling car from somebody’s side yard, make shopping for citrus superfluous. This cake helped to utilize some deceptively sour oranges (they looked sweet!) Mixed with some meyer lemons, the scent of this cake is just wonderful. It can be made with any citrus, but fruit that is nearly unpleasant in its tartness will work best. The olive oil provides a surprisingly savory note. Good Stuff!

 

Meyer Lemon and Sour Orange Olive Oil Cake

 

1 1/2 cup cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup wholefat yogurt

1 cup sugar

3 eggs

1 Tablespoon zest of citrus

1/2 cup olive oil

5 Tablespoons sugar

5 Tablespoons citrus juice

 

Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper, oil the surface of the paper and the sides of the pan. Combine the first three ingredients, sift, and set aside. Beat eggs well, add sugar and mix well, add yogurt and zest. Add combined wet ingredients, all at once, to dry ingredients and gently fold together. Add olive oil, once again all at once, and gently fold together. Pour into prepared loaf pan and bake for 40 minutes. Meanwhile, combine 5 Tablespoons sugar and juice in a small saucepan and heat until sugar is completely dissolved. Allow to cool while cake is in oven. Remove cake from oven and allow to rest for ten minutes in pan. Carefully remove from pan and place on plate. Perforate or score the top of the cake with a fork or toothpick. Uniformly pour the prepared citrus syrup over the cake. Allow to cool completely and serve fat slices with a dusting of powdered sugar. Good Stuff!

Perforate or score the cake with a fork or toothpick

 

Treacly citrus syrup drizzled over perforated cake

 

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Perfect Lemon Meringue Pie

Toasted Lemon Meringue Pie

In a saucepan combine -1 cup sugar

31/2 Tablespoons cornstarch

3 T flour1/4 teaspoon salt

11/2 cups water

cook until thickened and add

The zest of two lemons

1/3 cup lemon juice

mix well, remove from heat and add one at a time

3 egg yolks

then, 2 T butter, cut into chunks, once fully incorporated, pour into one cooked pie shell and bake in a 350 degree oven for 10-12 minutes remove and let cool slightly while preparing meringue.

In a saucepan combine 1/2 cup sugar and 2 T water. Bring to a boil and cook to 236 degrees. While sugar is cooking, begin whipping 4 egg whites with 1/2 teaspoon cream of tartar. When the whites are stiff, slowly, and carefully, add the cooked sugar syrup. Continue to whip until very stiff peaks form. Completely cover the pie with meringue, crust to crust. Bake for 10 or so minutes until golden brown. Cool completely before serving. This can take overnight. Good Stuff!

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