Rhubarb Strawberry Ice Cream

05/23/2013
I’m often asked how I decide what to feature on the blog. My answer is simple: I let my appetite and the seasons be my guide. This spring it was the rhubarb growing in my garden that inspired this post.

When I planted rhubarb a few years ago, I knew it would take some time before the plants would produce a decent harvest. Three years seems to be the magic number and I’m happy to say we have finally reached that milestone! My rhubarb was growing strong, it’s bright green leaves tall and sturdy. I had visions of cooking and baking everything rhubarb. I left to spend a few days in New York and when I returned home I found my gardener had paid me an early visit.  The vegetable garden beds had been weeded clean and the soil nicely raked, ready for planting. But my rhubarb plants were nowhere to be found, apparently mistaken for weeds! I stood there stunned. How could this have happened? Can’t gardeners tell the difference between a weed and a plant? I knew at that moment that nothing I could say or do would bring back the rhubarb I waited so patiently for. So I did the only thing I could do: take a deep breath move forward.  It was off to the market to buy some rhubarb.

If you are a novice at making ice cream, fear not, this recipe is virtually foolproof. It’s made without egg yolks so there’s no tempering or curdling to worry about. Without the added fat, the ice cream is much lighter in density, more like gelato. The fruit flavor is clean and intense. Reducing the fat does however come at a price. Egg free ice cream will freeze rock solid. You can counteract this by adding a spoonful or two of alcohol to the mix. A small amount won’t impart an alcoholic taste to the ice cream.


Rhubarb Strawberry Ice Cream
5.0 from 1 reviews
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Recipe type: Dessert
Author: Adapted from Martha Stewart
Serves: Makes 1 quart
Ingredients
  • 1 lb. fresh rhubarb
  • 1 cup sugar
  • 2 T. water
  • 8 oz. fresh strawberries
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 T. vodka, kirsch, or Calvados
  • 1/2 lemon
Instructions
  1. Cut rhubarb into 1/2 inch pieces.
  2. Place rhubarb, 3/4 cup of the sugar and water into a saucepan.
  3. Bring to a boil, reduce heat and simmer until tender, about 12 minutes.
  4. Remove from heat and allow to cool.
  5. Puree in a blender or food processor.
  6. Transfer to a bowl and refrigerate until cold.
  7. Puree strawberries, juice of 1 lemon, and the remaining 1/4 cup sugar in a food processor or blender.
  8. Strain seeds (optional).
  9. Scald milk and cream in a saucepan. Do not boil.
  10. Remove from heat and cool to room temperature.
  11. Combine cooked rhubarb, strawberry puree, cream mixture, and 2 T. alcohol in a bowl.
  12. Cover with plastic wrap and chill.
  13. Place into your ice cream maker and freeze according to the manufacturer’s instruction.
  14. Freeze for several hours or overnight before serving.
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[ 3 COMMENTS ]

A Bridal Shower

05/11/2013
Last week I hosted a bridal shower for a friend’s daughter in New York. It was held in the library of a private club that we decorated in shades of pink. The girls dined on assorted tea sandwiches, pinwheels rolled in various fillings, and baskets of fresh fruit. The wine and prosecco flowed throughout the afternoon while we chatted, played shower games, opened gifts, and nibbled on an array of sweets provided by One Girl Cookies in Brooklyn. In keeping with the pink theme, the dessert table featured passionfruit gelees, pink macaroons with raspberry jam, mini lemon cupcakes decorated with pink buttercream flowers, vegan ginger snap chews, an assortment of little cookies, and delectable chocolate mini whoopie pies filled with a light pink cream cheese frosting. Not only were the desserts pretty to look at, they tasted amazing. My hats off to One Girl Cookies for doing a fantastic job.

 

 


 Luckily, One Girl Cookies published a cookbook featuring many of the items that we served at the shower. I was anxious to recreate one of my favorites, the chocolate whoopie pies with the pink cream cheese filling. When making whoopie pies, uniformity is key. I used an ice cream scoop to measure the batter and form the pies. As a result they had a rounded shape and were thicker than the ones from the shower. Next time I may try using a whoopie pie pan for a flatter look and thinner pie, more like the cookbook picture cover. Either way, they tasted delicious!

 

 

 

 

Chocolate Whoopie Pies with Pink Cream Cheese Frosting
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Recipe type: Dessert
Author: One Girl Cookies
Serves: 24
Ingredients
  • 2 cups flour
  • 1/2 cup Dutch processed cocoa powder
  • 3/4 t. baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup plain whole milk yogurt
  • 1/3 cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Pink Cream Cheese Filling: – makes 2 cups
  • 4 oz. cream cheese at room temperature
  • 5 T. unsalted butter at room temperature
  • 1/8 teaspoon salt
  • 3 cups confectioners sugar
  • 1 small drop red food coloring to make it pink
Instructions
  1. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugars, yogurt, oil, eggs, and vanilla for 3 minutes on medium speed.
  3. With the mixer on low, gradually add the flour mixture for a total mixing time of 30 seconds.
  4. Scrape down the bowl and refrigerate batter for 30 minutes.
  5. Preheat oven to 350F. Line a baking sheet with parchment paper.
  6. Using a pastry bag fitted with a large plain tip, pipe 2 inch diameter circles onto the prepared baking sheet, leaving 1-1/2 inches between them. Or fill whoopie pie pan with batter. Or use a rounded tablespoon.
  7. for mini pies, 2 tablespoons for large pies.
  8. If you have to wait between batches, keep the batter refrigerated.
  9. Bake for about 9 minutes until the pies spring back when touched.
  10. Do not rotate the pan.
  11. Cool completely before adding filling.
  12. Filling:
  13. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and butter until light and fluffy.
  14. With mixture on low, gradually add the confectioners sugar and beat for 1 minute. If filling is too soft to hold its shape, add more sugar, a tablespoon at a time until you reach the right consistency.
  15. Beat in food coloring until you reach the right shade of pink.
  16. Assembly:
  17. To fill the whoopie pies, turn half of them over so that they are bottom side up. Using a pastry bag, pipe a small amount of filling onto each bottom. Top with the remaining whoopies.
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[ 1 COMMENT ]

Raspberry Spritzer

04/27/2013
After what seems like an endless winter, spring has finally arrived in Ohio. Along with the warmer temperatures come cool summer drinks, like this raspberry spritzer. Flavored with lemon, mint, and ginger, it’s perfect for entertaining.

I liked this drink so much when I first tasted it that I asked my waiter at the restaurant how it was made. After checking with the kitchen, he returned with the following instructions: Muddle raspberries, lemon juice, mint and a little sugar into a tall glass. Toss in some ice cubes and top it off with ginger ale. Easy enough, I decided to try it at home. I located my muddler, gathered together the ingredients, and followed the waiter’s instructions. What resulted was not the drink that I had been served, but one that was full of seeds and pulp and very unappetizing. Disappointed, but determined to make this work, I started over. The seeds and pulp had to go. Using a food processor (a blender would do the job too) I made a simple raspberry syrup (see recipe below), strained the seeds, and added the syrup by spoonfuls to the ginger ale until I got the color I wanted.

So. Much. Better.

Raspberry Spritzer
5.0 from 1 reviews
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Recipe type: Drink
Ingredients
  • 1 pint fresh raspberries
  • 2 T. sugar
  • juice of 1 lemon
  • 1 T. water
  • fresh mint
  • ginger ale
Instructions
  1. Place raspberries, sugar, lemon juice, and water in a food processor or blender.
  2. Process until smooth.
  3. Strain seeds and pulp using a small strainer into a clean container.
  4. Recipe makes 1-3/4 cups.
  5. Raspberry syrup can be made in advance and refrigerated up to 2 weeks or used immediately.
  6. To assemble spritzer:
  7. Add 3 T. syrup to a tall glass (or add to taste)
  8. Stir in ginger ale and ice.
  9. Garnish with fresh mint leaves and a lemon slice.
  10. Serve immediately.
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[ 7 COMMENTS ]

Chocolate Mousse with Candied Kumquats

04/18/2013
Ahhh, chocolate and orange, what a pair! They really are a match made in heaven. At Nopa in San Francisco, they serve a decadent chocolate mousse with bits of candied kumquats. As if that weren’t enough, it’s topped with a praline cream resulting in a dessert that is quite amazing and completely unforgettable. Being that I’m somewhat obsessed with kumquats, and chocolate for that matter, this was one dessert I knew I had to recreate at home.

If making candied kumquats seems like a daunting task, believe me it’s not. Mix sugar and water in a saucepan and you’re almost done. The recipe makes more than you’ll need for the mousse, so they’ll be leftovers to use in drinks, serve with ice-cream, or just eat as is.

 

 

 

 

Chocolate Mousse with Candied Kumquats
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Recipe type: Dessert
Serves: 4
Ingredients
  • Candied Kumquats:
  • 1 cup water
  • 1 cup sugar
  • 2 cups kumquats, cut in half and seeded
  • Chocolate Mousse:
  • 5 oz. bittersweet chocolate, chopped
  • 3 large eggs, separated
  • 3 T. sugar
  • pinch salt
  • 2/3 cups slivered candied kumquats
  • 1 cup heavy cream
  • Topping:
  • 1 cup heavy cream
  • 2 T. kumquat syrup
  • 1/4 cup confectioners sugar
Instructions
  1. Candied Kumquats:
  2. Bring the water and sugar to a boil in a saucepan.
  3. Reduce heat and simmer for 2 minutes.
  4. Add kumquats and continue simmering for about 10 minutes, or until tender.
  5. Using a slotted spoon, remove the kumquats to a heatproof bowl.
  6. Bring syrup to a boil and continue to cook until the liquid has reduced to about 3/4 cup.
  7. Pour over kumquats and cool completely before using in the mousse.
  8. Can be made ahead.
  9. Chocolate Mousse:
  10. Remove 2/3 cups kumquats from the syrup. Allow to dry slightly, then cut into strips.
  11. Reserve 4 kumquat halves from syrup for garnish.
  12. Add 1 inch of water to the bottom of a double boiler and bring to a boil.
  13. In the top of the double boiler, whisk the egg yolks with the sugar and salt.
  14. Set the pan over, not in, the simmering water and continue whisking until warm to the touch, about 2 minutes.
  15. Transfer to the bowl of a stand mixer fitted with a whisk attachment.
  16. Melt the chocolate on top of a double boiler.
  17. Beat the egg yolk mixture until it is pale yellow and thick, about 3 minutes.
  18. Remove and add the warm melted chocolate and whisk by hand.
  19. Add the egg whites and continue whisking until smooth.
  20. Using a rubber spatula, scrape the chocolate mixture back into the bowl in which you melted the chocolate.
  21. Stir in the chopped kumquats and set aside.
  22. Wash and dry the mixer bowl.
  23. Pour 1 cup cream into the bowl and beat with the whisk attachment until medium peaks form.
  24. Fold gently into the chocolate mixture until there are no visible streaks of white.
  25. Spoon into 4 individual serving bowls, or one large bowl.
  26. Chill for at least 2 hours.
  27. Topping:
  28. In a stand mixer, beat 1 cup cream with the kumquat syrup and confectioners sugar until stiff peaks form.
  29. Top the mousse with the cream and garnish the top with the reserved kumquat.
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[ 2 COMMENTS ]

Best Bran Muffins

04/05/2013
Loaded with goodness, these muffins are guaranteed to kick start you day! The batter can be mixed the night before if you like, and the muffins baked fresh in the morning. Add a bowl of fresh fruit, a little Greek yogurt, and hey, it’s the beginning of a great day!

 

 

 

Best Bran Muffins
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Serves: 24 muffins
Ingredients
  • 2-1/4 cups unbleached all purpose flour
  • 1 cup rolled oats
  • 1 cup oat bran
  • 2 t. baking soda
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 banana, mashed with a fork
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 1/2 cup vegetable oil
  • 2 t. vanilla extract
  • 1-1/2 cups currants, soaked in hot water for 5 minutes and drained.
Instructions
  1. Preheat the oven to 400F
  2. Line a muffin tin with paper liners or grease with butter.
  3. Whisk the dry ingredients together in a medium size bowl
  4. In a separate large bowl, whisk the eggs together to break up the yolks
  5. Whisk in the mashed banana, buttermilk, oil, and vanilla.
  6. Stir in the currants.
  7. Gradually add the dry ingredients, stirring gently with a wooden spoon.
  8. Do not over mix or it will toughen the dough.
  9. Spoon the batter into the muffin pan, filling each almost to the top.
  10. Bake 15-18 minutes.
  11. The muffins will darken in color and the tops will have a hard crust.
  12. A toothpick inserted into the center will come out clean.
  13. Remove and place the pan on a wire rack.
  14. Let sit for a few minutes, then remove the muffins from the pan.
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[ 1 COMMENT ]

Bok Choy with Shitake

04/01/2013
What is it about bok choy that I love so much? I’m not quite sure. All I know is that I can’t ever seem to get my fill. A couple of years ago when I visited China, there were 2 things I made certain to eat each day during my 2 week stay : Xiao Long Bao dumplings, or what I call soupy dumplings, and braised bok choy. It soon became a running joke among my traveling companions.

I won’t be attempting to make soupy dumplings any time soon. I’ll leave that job to those with more skill and experience. Bok choy on the other hand, couldn’t be quicker or easier to prepare. It can be made in less than 10 minutes. Look for baby bok choy. It’s sweeter and more tender. You just may find yourself wanting to eat it every day!

 

 

 

 

Bok Choy with Shitake Mushrooms
5.0 from 1 reviews
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Recipe type: Side Dish
Author: From The Slanted Door Cookbook
Serves: 2-4
Ingredients
  • 3 T. canola oil
  • 1 t. minced garlic
  • 1/4 lb. shitake mushrooms, stemmed, caps thinly sliced
  • 2 lbs. baby bok choy, rinsed and cut into thirds
  • 2 T. rice wine
  • 1-1/2 T. fish sauce
  • 1 T. chicken stock or water
Instructions
  1. Heat a wok over high heat until hot.
  2. Add oil and heat until shimmering.
  3. Add garlic and cook 5 seconds.
  4. Add shitakes and stir fry 30 seconds until softened.
  5. Add bok choy and rice wine.
  6. Mix together with mushrooms and garlic.
  7. Add fish sauce and chicken stock.
  8. Cook until the bok choy is tender, about 1-2 minutes.
  9. If after 2 minutes the bok choy is still crunchy, cover the wok and cook until tender.
  10. Serve immediately.
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[ 2 COMMENTS ]

Matzo Ball Soup

03/24/2013

As is often the case, I’ll be hosting Passover dinner on Monday night. We will begin our meal with matzo ball soup, the ultimate comfort food. I’m often asked how I make this soup, so I’ll share my recipe with you.

You’ll need to start a day ahead so that after the stock is cooked and strained, it can sit overnight in the refrigerator. Once chilled, the chicken fat will rise to the surface and solidify. It can then be skimmed off and discarded ,or a small amount can be used in place of the oil that is added to the matzo balls.

Matzo balls fall into two categories, floaters and sinkers. I prefer floaters that are light and tender as opposed to the dense sinkers. To keep them light, I follow a few rules.  I use sparkling water instead of tap, never over mix the ingredients, and allow the batter to rest in the refrigerator for several hours (or overnight) before cooking.

 

 

Chicken, onion, celery, garlic, carrots, and fresh parsley, go into the stockpot. Cold water is added to cover the ingredients by about 2 inches. It’s brought to a boil, the scum is strained off the top, and the broth will cook at a slow simmer for about 4 hours.

 

 

After refrigerating the stock overnight, the fat will rise to the surface and solidify. It is then skimmed off.




Matzo Ball Soup
5.0 from 1 reviews
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Ingredients
  • Chicken Stock:
  • 7 lbs. assorted chicken parts such as backs, necks, wings, and thighs.
  • 1 large onion, cut in half and unpeeled
  • 2 stalks celery, cut in half
  • 2 carrots washed and unpeeled
  • 1 handful of fresh parsley, washed
  • 1 head garlic cut in half, unpeeled
  • Cold water to cover by 2″
  • Matzo Balls:
  • 4 large eggs
  • 2 T. chicken fat or vegetable oil
  • 1/4 cup seltzer water
  • 1 cup matzo meal
  • 1t. salt
Instructions
  1. Chicken Stock:
  2. Bring mixture to a boil over high heat, then reduce to a simmer.
  3. Skim off any scum that rises to the top.
  4. Simmer for about 4 hours.
  5. Strain stock removing vegetables and meat.
  6. Cover and refrigerate overnight.
  7. Next day skim off the layer of chicken fat and discard.
  8. Season chicken broth with salt and pepper to taste.
  9. Makes about 5-1/2 quarts
  10. Matzo Balls:
  11. In a medium bowl, mix eggs well with a fork.
  12. Add chicken fat or oil, seltzer water, matzo meal, and salt.
  13. Cover and refrigerate for several hours.
  14. Bring water to a boil in a large pot. Add salt.
  15. Dip your hands in water and form about 12-15 small balls from the mixture.
  16. Drop into the boiling water.
  17. Cover and simmer for about 30 minutes.
  18. Add to the chicken broth and serve.
Notes

You can add sliced celery and carrots to the chicken broth and cook until tender.
Add chopped parsley, or dill if you like

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[ 6 COMMENTS ]

Sweet and Sour Shrimp

03/17/2013
A classic oldie but goodie, this succulent shrimp stir fry has hints of garlic and ginger in a pungent, not too sweet and tangy sauce. Diced peppers add color, texture, and flavor. Sea scallops can be substituted for the shrimp if you like, and cooked until they are just opaque. This dish can easily be prepped in advance. Dice the peppers, clean the shrimp, mince the seasonings, and assemble the sauce. Refrigerate everything but the sauce. 20 minutes before you are ready to cook, make the marinade and add the shrimp. Then it’s a quick stir fry and dinner’s on the table.

Steamed rice makes a nice accompaniment.

Sweet and Sour Shrimp
5.0 from 1 reviews
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Recipe type: Entree
Author: Nina Simmonds from China Express
Serves: 6
Ingredients
  • 1-1/2 lb. shrimp, peeled
  • 1/2 red bell pepper,diced
  • 1/2 yellow pepper, diced
  • 1/2 green pepper, diced
  • 1/4 cup canola oil
  • Marinade:
  • 2 T. rice wine or sake
  • 3 slices fresh ginger (smashed lightly with the side of a knife or cleaver)
  • 1-1/2 T. cornstarch
  • Sweet and Sour Sauce:
  • 2-1/2 T. ketchup
  • 1/2 cup water
  • 2 T. rice vinegar
  • 2 T. sugar
  • 1 t. soy sauce
  • 1/2 t. salt
  • 1 teaspoon sesame oil
  • 1-1/2 t. cornstarch
  • Minced Seasonings:
  • 2 T. minced scallions (white part)
  • 1 T. minced garlic
  • 1 T. minced fresh ginger
Instructions
  1. Combine the marinade ingredients and place in a zip lock bag.
  2. Add shrimp and refrigerate for 20 minutes.
  3. Combine the sauce ingredients well and set aside.
  4. Heat a wok or skillet, add 2 T. of oil and heat until very hot.
  5. Add half the shrimp and toss lightly until they turn pink and curl.
  6. This should take no more than 1-1/2 minutes. Do not overcook.
  7. Remove the shrimp and set aside.
  8. Wipe out the pan, add 1-1/2 T. of oil and heat.
  9. Add the remainder of the shrimp and cook in the same manner.
  10. Set aside.
  11. Drain off the oil, wipe the pan, and add the remaining 1 T. of oil to the pan.
  12. Add the minced seasonings and stir fry for 10 seconds.
  13. Add the bell peppers and stir fry for about a minute over high heat.
  14. Add the sauce mixture and cook, stirring constantly to prevent any lumps, until thickened.
  15. Add the cooked shrimp, toss lightly to coat and transfer to a serving platter.
  16. Serve immediately.
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[ 8 COMMENTS ]

A Spring Salad

03/10/2013
For all my complaining about winter, I actually enjoy the four seasons. If winter was just a tad shorter, I may not complain at all. Once winter ends and spring arrives, it always feels like magic. That fresh scent in the air, the little buds on the trees, blue skies, and the sound of birds chirping. It’s cause for a celebration and I’m starting with a spring salad! The radishes are looking exceptionally good at the market, and I found watermelon radishes alongside the more common red variety. When sliced, watermelon radishes are extraordinarily beautiful. Almost too pretty to eat. I like to slice the vegetables paper thin using an inexpensive mandolin. It does a remarkable job and I couldn’t live without mine. The thin slices reduce the crunch in this salad, adding to the delicate flavor.

 

 

 

 

 

A Spring Salad
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Recipe type: Salad
Serves: 4-6
Ingredients
  • 2- watermelon radishes
  • 1 bunch red radishes
  • 2- large carrots
  • 3 handfuls baby lettuce or spinach
  • pea shoot sprouts
  • yoga salad sprouts (see note)
  • 1-1/2 T. cumin seeds
  • 1/4 cup cilantro, roughly chopped
  • 6 T. extra virgin olive oil
  • 3 T. rice vinegar
  • salt and pepper
Instructions
  1. Using a mandolin, slice the vegetables paper thin and place into a large mixing bowl.
  2. Crush the cumin seeds and sprinkle over the vegetables.
  3. Add the greens, oil, vinegar, cilantro, salt, pepper and toss well.
  4. Sprinkle with sprouts and serve.
Notes

Yoga Salad made by The Sproutman contains a nice assortment of organic sprouts including alfalfa, arugula, red lentil, french lentil. You can find it in many grocery stores.

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[ 7 COMMENTS ]

Rustic Olive Oil Cake

03/07/2013
I‘ve had my eye on this recipe for Rustic Olive Oil Cake with Honey Syrup for some time now. As the name suggests, olive oil is substituted for butter, a healthy alternative according to The Mediterranean Diet. Void of frosting, this cake is anything but plain. In fact, it’s quite spectacular! With the first bite my husband’s eyes lit up. “Wow, this is delicious!” he exclaimed.” I guarantee it won’t be around for long.”

Moist and flavorful, with hints of citrus and Grand Marnier, it’s perfect as is. I found that the honey syrup drizzled onto each slice totally unnecessary, but included the recipe in case you want to try it.

A few tips for success: Use a mellow, not pungent extra virgin olive oil that is reasonably priced. There’s no need for top shelf here. It is important not to over beat or over aerate this cake, so put away your electric beater. It is best mixed by hand using a whisk and a light touch. In addition, do not underbake. If in doubt, bake a few minutes longer. And finally, bring the milk and eggs to room temperature before using and you’ll be rewarded with a memorable cake.

Rustic Olive Oil Cake with Honey Syrup
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Recipe type: Dessert
Author: Dahlia Bakery
Serves: 10
Ingredients
  • Cake:
  • 2 cups all purpose flour
  • 1/2 t. baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1-1/4 cups whole milk at room temperature
  • 1/4 cup Grand Marnier
  • 1/4 cup freshly squeezed orange juice
  • Grated zest of 1 lemon
  • 3 large eggs at room temperature
  • 2 cups sugar
  • 1 cup extra virgin olive oil
  • Honey Syrup:
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 clove
  • 1 strip orange or lemon zest
Instructions
  1. Cake:
  2. Preheat the oven to 375F
  3. Spray a 9″ round cake pan with pan. Cut a 9″ parchment round and place in the bottom of the pan. Spray the paper. Flour the pan, shaking out the excess and set aside.
  4. Sift the flour, baking powder, and baking soda into a small bowl. Stir in the salt.
  5. In another small bowl, combine the milk, Grand Marnier, orange juice, and lemon zest. Set aside.
  6. In a large bowl, add the eggs and sugar.
  7. Whisk together until well combined.
  8. Gradually add the olive oil in a steady stream while continuing to whisk.
  9. Add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with dry.
  10. Whisk lightly, only until smooth. Do not overbeat.
  11. Pour the batter into the prepared pan.
  12. Bake until a deep golden brown, slightly domed, and possibly cracked on top, 60-70 minutes.
  13. A skewer should come out clean of batter but with a few moist crumbs.
  14. Remove from the oven and cool on a wire rack for about 15 minutes.
  15. Unmold by running a knife around the edges.
  16. Release onto a cooling rack.
  17. Peel off the parchment and invert once again so cake is right side up.
  18. Allow to cool before slicing.
  19. Honey Syrup:
  20. Bring all ingredients to a simmer in a small saucepan.
  21. Simmer 10-12 minutes until almost reduced by half.
  22. Remove from heat, pour into a container, and cool to room temperature.
  23. Discard the clove and zest.
  24. To serve:
  25. Drizzle each slice with honey syrup and whipped cream if you like
Notes

Use a mellow, not pungent extra virgin olive oil.
Do not use an electric mixer. Combine ingredients with a whisk.
Do not over beat or over aerate.
Bring eggs and milk to room temperature before adding.

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[ 5 COMMENTS ]

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