Blueberry, Almond and Lemon Cake (variation of Yotam Ottolenghi recipe)

1/2 cup (1 stick) plus 3 T butter

1 scant cup granulated sugar

1 t lemon zest, plus 1 T lemon juice

1 t vanilla

3 large eggs, beaten

2/3 cup all-purpose flour

1 1/4 t baking powder

1/8 t salt

1 cup almond flour

1 1/2 c blueberries

1/3 cup confectioners’ sugar

Step 1

Heat oven to 375 and grease 9 or 8 1/2″ loaf pan, line with parchment paper sling

Step  2

Place butter, sugar, zest, and vanilla in bowl of electric mixer.  Beat high for 3/4 minutes until light then lower speed to medium.  Add eggs in three additions, scraping down the sides of the bowl a few times as necessary.  The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.

Step 3

In separate bowl, whisk flour, powder, salt and almond flour. With mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain.  Fold in blueberries… then scoop batter into the pan.

Step 4

Bake until toothpick placed in center comes out clean.  Will take approximately 45 minutes…. not exactly sure because I have changed some of these steps.  If you look thru oven door, you will see moisture (not done yet) even after top gets brown.

Step 5

 

While cake baking, make icing.  Add lemon juice to confectioners’  sugar, whisk until smooth.  Let cake cool in pan for 10 minutes before removing from pan.  Place on wire rack to cool completely before icing.

 

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Cedar Planked Salmon w/Maple Glaze

Ingredients

1 cup pure maple syrup

2 Tble finely grated peeled ginger root

4 Tble lemon juice

3 TBLE soy sauce

1 1/2 tea  minced garlic

a 2 1/2 pound center-cut salon fillet with skin

greens from 1 bunch scallions

Accompaniment:  mustard mashed potatoes

Preparation

In a small heavy saucepan simmer maple syrup, ginger, 3 TBE lemon juice, soy, garlic and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool (glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temp before proceeding).

Preheat oven to 350.  If using plank lightly oil and heat in middle of oven for 15 minutes; or lightly oil a shallow baking dish large enough to hold salmon.

Arrange scallion greens in one layer on plank or in pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated through to use as sauce. Stir in remaining TBLE of lemon juice. Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through –about 20 minutes if using pan and 35 with plank.

Cut salmon crosswise into 6 pieces.  On each plate arrange salmon and scallion greens on a bed of mashed potatoes.  Drizzle salmon with warm sauce.

 

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Celery Root/Parsnip Latkes (Melissa Clark NYT)

1 pound celery root peeled and grated

1 pound parship peeled and grated

1 medium onion peeled and grated

1 1/4 cups matzo meal

1/4 cup chopped parsley

5 large eggs

1 T k salt

3/4 t  pepper

Place three grated ingredients in large bowl.  Sprinkle in matzo meal and toss mixture together by hand.  Add parsley, eggs, salt and pepper and combine again using your hands until all the ingredients are incorporated.

Heat 2 T canola in a large saute pan over medium heat.  Take heaping T of the mixture and flatten between your palms.  Fry latkes without moving them for 4-5 minutes, checking that they don’t over-brown.  You should be able to fry them in batches of 11 to 12, depending on pan size.  Flip latkes, turn heat down to medium low and fry another  minutes or until well browned and tender.   Transfer to baking sheet lined with paper towels.  Sprinkle with a little additional salt.  Like traditional potato latkes, these freeze well and taste delicious with apple sauce.

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Prune (or Lekvar) Filling for Hamantaschen

3/4 cups oj

1/3 cup lemon juice

a pound pitted prunes

a cup dark raisins

1/3 cup sugar, plus more if needed

1/4 tea cinnamon

1/2 cup finely chopped walnuts (optional)

Place oj, lemon juice, prunes, raisins, and sugar in a small saucepan.  Cook over low heat, tossing and stirring mixture until it softens and plumps the prunes and raisins, for about 8 – 10  minutes.  Be sure it doesn’t stick to the bottom of the pan; lower the heat if the mixture starts to boil.  Remove the pan from the heat and, with slotted spoon, transfer the fruit to the bowl of processor.  Reserve liquid.  Let the fruit cool for about 5 minutes.  Add cinnamon and walnuts. Process well to achieve a thick pastelike puree, adding liquid bit at a time as needed if the mixture is too thick.  Too much liquid will make it runny.  Taste and add more sugar if required.  The filling should be thick and moist.

Chill slightly before using.  The chilled mixture can be used immediately or refrigerated for up to two weeks or even frozen.

This makes enough for several (maybe even three) of my Hamentaschen Dough recipes.  If you don’t expect to bake too many hamentaschen, then half.

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Hamentashen Dough (food network)

2  2/3 cup flour

1 1/2 t baking powder

1/4  t salt

2/3 cup sugar

3/4 cup butter

zest from 1/2 large orange

1 egg

1 egg white

Insert steel blade and add flour, powder, and salt.  Add butter and pulse.  In a separate bowl mix, sugar, egg and egg white and zest.  Add that to the processor and pulse and mix.  Try not to over mix.   Make into two balls and put in fridge for at least 30 minutes. Roll dough on floured surface to 1/4″ thickness.  Cut into circles with open end of glass.  Place  teaspoon full of filling in center circle.  Pinch sides together forming a closed triangle.  When you  pinch together even better to slightly fold ends over to make a little flap.  Bake on ungreased cookie sheet at 350 degrees for approx-15 minutes or until lightly browned.

 

 

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Dijon Salad Dressing

makes a large jar… a typical salad dressing jar and then some.  lasts long time in fridge

4 T sherry or champagne vinegar

1 T and 1 t balsamic vinegar

4 T freshly squeezed lemon juice

4 small garlic cloves minced (I always rinse my minced garlic with water and let sit for about 15 minutes before using. It tastes better)

2 1/2 T dijon mustard

1 1/4 cup olive oil

1/2 cup canola

salt and ground pepper to taste

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Sour Cream Walnut Coffee Cake Otherwise known as Hank’s favorite

 

3 cups all -purpose flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
3/4 cups butter
1 1/2 cups granulated sugar
3 eggs
2 t vanilla
1 pint sour cream
3/4 cup packed brown sugar
2 t cinnamon
1 cup chopped walnuts

Mix flour, powder, soda, and salt. Set aside. Cream butter in large bowl of mixer until soft. Gradually add white sugar and beat well. Add eggs one at a time, beating thoroughly after each; add vanilla. Then add flour mixture alternating with sour cream, blending after each addition until smooth. Mix brown sugar, nuts, and cinnamon together. Put about a third of batter in WELL Greased and floured bundt pan. Sprinkle with a third of nut mixture. Repeat until all batter and mixture are used. Bake in preheated 350 oven for about 1 hour or until tooth pick clean. Let stand in wire rack for about five minutes before turning out. While cake is still warm, put on board for frosting, allowing mixture to run down sides. Serve cake slightly warm or room temp. Freezes well.

Confectioners Sugar Frosting
Sift 3/4 cup confectioners’ sugar. Add 1/4 t vanilla and enough water to make frosting good spreading consistency.

NOTE: To bake in loaf pans, prepare batter as in above recipe and alternate layers of batter and nut mixture in thirds, as directed, in two well greased and floured 9 x 5 x 3 loaf pans lined on bottom with waxed paper. Bake 350 for 50 minutes. Rest same as above.

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