Book and Product Reviews Archives | Page 9 of 17

Peanut Pie from Pie by Ken Haedrich

July 18, 2013

I love food discoveries. Those times when you learn about a food which you never knew existed. A unique food or recipe that hails from a specific area or a local restaurant. It reminds me why I love food culture. It is also the reason why I branch out of the whole grain, raw sugar, fresh vegetable pattern to feature a little tradition and food history.

I had one of these food discoveries a few weeks ago. It was one that also just happened to align with my renewed love for peanuts.

I was flipping through a review copy of the cookbook Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich when I stumbled upon, Like Virginia Diner’s Peanut Pie. Peanut pie? I’d never heard of such a thing.

This cookbook is full of new-to-me recipes. Page after page of everything pie. And I’m no pie novice. I’m not an expert at making them, but my mom is. As a result, I’ve had my fair share of slices. Growing up we were a pie family — from-scratch chocolate pie and butterscotch pie, the most amazing pumpkin pie in the world (my grandmother’s), grape pie, raisin pie (although I wasn’t a fan of this one), gooseberry, strawberry-rhubarb, cherry, apple, pecan, coconut cream. You get the idea.

So finding new pies that impress me isn’t an easy task, but this cookbook accomplished it. There are combinations that I could never dream up like Coffee-Hazelnut Custard Pie, Orange Pie with Pistachio Crumb Crust and Pear and Jalapeno Jelly Pie. Many have an interesting story attached, a region that made them popular or a unique ingredient. Cream, silk, crumble, flaky, lattice — whatever the pie style, there is a recipe for it in here.

Now this isn’t a picture cookbook, although there are a few pretty photos gathered in the center as examples. It is a pie resource book. The one you turn to when you are curious about a traditional pie or you want something new to wow your guests.

Such as Peanut Pie.

If you are like me, your first thought when you hear peanut pie is peanut butter. Peanut as a dessert always equals peanut butter, right? I have since learned the answer to that is no.

This pie resembles pecan, but it’s different. I couldn’t put my finger on what was different until I was polishing off the last bite of crust. Good thing, or I might have needed a second slice.

Pecans are naturally sweet, making pecan pie a super sweet dessert. I do like it, but it’s the kind of sweet you only want around the holidays, and for me, one slice is enough. In peanut pie, the peanuts provide a more savory flavor that balances the sweetness. The peanuts stay crunchy, the crust flaky — it’s pretty much everything I ever wanted in a pie. To the point that I’ve vowed to make it instead of pecan for the holidays.

I could hear your shrieks of horror from here. Trust me, though. This pie is pretty special.

And if your cookbook shelf is aching for a pie resource. Look no further.

Like Virginia Diner’s Peanut Pie

From the book:
I had been hearing that a restaurant called the Virginia Diner, in Wakefield, Virginia, made the best peanut pie around, so I contacted one of the owners, who was quick to point out that the diner’s peanut pie is indeed deliciously world famous. She described it as “like a pecan pie, only better,” and, of course, she said, it is always made with great homegrown Virginia peanuts.

Having learned that there’s an inverse relationship between the level of self-hoopla and one’s chances of securing a recipe, I held my breath when I finally got around to asking her whether she would be willing to share the recipe with me and my readers. Alas, she would not, but she was kind enough to direct me to a Web site, www.aboutpeanuts.com, which has a recipe for peanut pie that is “pretty similar.” Would she care to enumerate the differences? “Sorry.” Turns out the recipe at that Web site, reprinted here with permission, is so good that I’ve forgiven the Virginia Diner for not sharing theirs. This pie is superlative: a golden layer of roasted peanuts on top of a soft and yummy filling. I always serve it with a scoop of vanilla ice cream and Warm Mocha Sauce (see cookbook).

Makes 8 to 10 servings

Ingredients
1 recipe Basic Flaky Pie Pastry, Single Crust (see below), refrigerated
FILLING:
3 large eggs
1/2 cup sugar
1 1/2 cups dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups chopped salted dry-roasted peanuts

Instructions

If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 91/2-inch deep-dish pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge so it is even with the rim. Place in the freezer for 15 minutes, then partially prebake and let cool. Reduce the oven temperature to 350°F.
In a large bowl, whisk the eggs and sugar together just until frothy. Whisk in the corn syrup, butter, salt, and vanilla until well blended. Stir in the peanuts. Slowly pour the filling into the cooled pie shell. Using a fork, gently rake the peanuts to distribute them evenly.
Place the pie on the center oven rack and bake for 30 minutes, then rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Continue to bake until the filling is set and does not move in waves, about 20 minutes. To check, give the pie a quick nudge.
Transfer the pie to a wire rack and let cool thoroughly. Serve at room temperature, or cover with loosely tented aluminum foil and refrigerate for 1 to 2 hours before serving.

Recipe for Success
Be sure not to use unroasted peanuts here. The roasting really brings out the nut flavor. By the same token, do not use honey-roasted or other sweetened nuts or the pie may be too sweet.

Basic Flaky Pie Pastry

This pie pastry is used frequently throughout this collection because it yields such excellent results. I sometimes call it a half-and-half pastry, referring to the equal amounts of vegetable shortening and butter—the former for flakiness, the latter for flavor. It can be made in a food processor if you have a large-capacity machine. But I’ll repeat my usual advice, which is to make it by hand or with an electric mixer if you don’t. Both methods are quite easy. If you could have only one pastry to work with, this would probably be it.

Makes a single or double crust for a 9-inch standard pie or 9 ½-inch deep-dish pie

Ingredients
For a single crust:
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
1/4 cup cold vegetable shortening, cut into pieces*
1/4 cup cold water

For a double crust:
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup cold vegetable shortening, cut into pieces
1/2 cup cold water

Instructions

To make in a food processor: Put the flour, sugar, and salt in the food processor. Pulse several times to mix. Scatter the butter over the dry ingredients and pulse the machine 5 or 6 times to cut it in. Fluff the mixture with a fork, lifting it up from the bottom of the bowl. Scatter the shortening over the flour and pulse 5 or 6 times. Fluff the mixture again. Drizzle half of the water over the flour mixture and pulse 5 or 6 times. Fluff the mixture and sprinkle on the remaining water. Pulse 5 or 6 times more, until the dough starts to form clumps. Overall, it will look like coarse crumbs. Dump the contents of the processor bowl into a large bowl. Test the pastry by squeezing some of it between your fingers. If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.

To make by hand: Combine the flour, sugar, and salt in a large bowl. Toss well, by hand, to mix. Scatter the butter over the dry ingredients and toss to mix. Using a pastry blender, 2 knives, or your fingertips, cut or rub the butter into the flour until it is broken into pieces the size of small peas. Add the shortening and continue to cut until all of the fat is cut into small pieces. Sprinkle half of the water over the mixture. Toss well with a fork to dampen the mixture. Add the remaining water, 11/2 to 2 tablespoons at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke. Dough made by hand often needs a bit more water. If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed.

To make with an electric mixer: Combine the flour, sugar, and salt in a large bowl. Add the butter, tossing it with the flour. With the mixer on low speed, blend the butter into the flour until you have what looks like coarse, damp meal, with both large and small clumps. Add the shortening and repeat. Turning the mixer on and off, add half of the water. Mix briefly on low speed. Add the remaining water, mixing slowly until the dough starts to form large clumps. If you’re using a stand mixer, stop periodically to stir the mixture up from the bottom of the bowl. Do not overmix.

Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball. If you’re making a double crust, make one ball slightly larger than the other; this will be your bottom crust. Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface. Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.

*Just a note. I don’t use vegetable shortening in my baking so I used all butter in this crust and it turned out great.

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If you are interested in perfecting your pie making skills, I just recently learned about Ken’s The Pie Academy. It is such a great resource with tools, tutorials and recipes focused on pie making. Be sure to check it out!

Disclosure: I received this cookbook for review purposes from the Harvard Common Press. I was not required to write about it and received no compensation for doing so.

Warm Corn and Purple Cabbage Slaw with Coconut Dressing Recipe

July 11, 2013

I was without virgin coconut oil for almost 5 months. How I did it, I have no idea.

Over the past few years it has become my go-to oil – for cooking, baking, to spread on toast. I finished up my last jar before the move in December, thinking I’d get more when I settled into the place. It’s hard to believe it has taken this long. I’m so glad to have it back in the kitchen, and I’m also happy to be able to offer you some for your kitchen too.

Tropical Traditions remains my favorite brand and I’ve done a few giveaways of their products on the blog before. I use their Gold Label Virgin Coconut Oil in my cooking, and aside from the past 5 months, you can always find the 32 ounce jar in my cabinet. Actually, it is even nicer to have around now that we’ve moved to the Bay Area. With the temperatures being more stable and the climate more mild, it always seems to be at the perfect consistency.

I love that this oil comes in small batches, handmade from family producers. If you haven’t checked them out, they have a lot of great products. I’m also a huge fan of their Coconut Peanut Butter. I’ve used coconut oil in many recipes on the blog and I’ve written about the science that convinces me to include it in my diet.

This time I decided to use it in something other than baked goods. In fact, I went a bit crazy with coconut. I love what we always called fried corn in my family, which was basically corn cut off the cob and skillet cooked in butter with onions and bell peppers. I took that idea and added some purple cabbage to make a slaw, and then doused it with some delicious coconut flavor.

Since coconut oil is solid at room temperature, I kept this salad warm. The crazy-with-the-coconut comes in with the dressing. I used coconut oil, coconut vinegar and coconut sugar.

This makes six servings, but I’m not going to lie. I’m pretty sure I ate three for dinner the night I made it. I absolutely love the flavors. I make a lot of recipes I enjoy, but many just don’t make the cut to be repeats in my kitchen. This one will be coming around again, and soon!

Warm Corn and Purple Cabbage Slaw with Coconut Dressing

1 tsp virgin coconut oil
½ medium onion, thinly sliced
3 ears of corn, kernels cut off the cob
½ medium red bell pepper, thinly sliced
1 small head purple cabbage, thinly sliced
3 tbsp coconut vinegar
1 tbsp virgin coconut oil, melted
1 tbsp coconut sugar
¾ tsp salt

Heat the teaspoon of olive oil in a large skillet or wok over medium-high. Add the onion and cook for 30 seconds. Add the corn and cook for 2 to 3 minutes, until the moisture evaporates and corn just barely begins to brown.

Add the red pepper and cabbage and toss to heat the cabbage through. Cook about 30 seconds. You want the cabbage to wilt a bit, but not color the rest of the dish. Remove from the heat.

In a small dish, whisk together the coconut vinegar, 1 tablespoon of coconut oil, coconut sugar and salt. Pour the dressing over the warm vegetables and toss to coat.

Serve warm. Makes about 6 servings.

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GIVEAWAY CLOSED

So I thought it was about time I give away some coconut oil to you again. And if you haven’t tried it, you are in for a treat! After 5 years of blogging, I’m not much for the bells and whistles of like me here or follow me there. I’m more interested in hearing from you. There are only two requirements to enter.

First, subscribe to the Tropical Traditions Newsletter .

Second, leave a comment here telling me your subscribed AND tell me in your comment what your most memorable experience is with coconut or coconut oil.

Was it during a trip abroad, or a favorite family recipe? I’ll start. My best memory with coconut is when we traveled to Ubud, Bali and enjoyed a walking tour of a local village. Our guide asked a farmer to climb an amazingly tall palm and cut us a coconut. They then showed us how to cut a spout from the skin and drink it from the coconut. Incredible experience.

I’ll only include valid answers with the required info in the random draw. Leave your comment by Wednesday, July 24th, 11:59 pm PST.

If you’d like to learn more about Tropical Traditions here are some helpful links so you can stay connected.

Tropical Traditions on – Facebook, Twitter, Google+, Pinterest (all appropriate links)

Gluten Free Baked Shrimp Etouffée Recipe

June 14, 2013

I laughed out loud.

I’m not talking about chuckling or giggling here. I’m talking about a huge, hearty laugh. Again, and again, and again.

I’m not sure I’ve ever had a book make me laugh like Gluten Is My Bitch, Rants, Recipes and Ridiculousness for the Gluten-Free by April Peveteaux. At first it might seem odd to laugh at such a serious health condition, but laughter is medicine and humor is healing.

Now I should explain that I don’t have celiac disease or gluten sensitivity, nor do I opt out of eating gluten for personal reasons. I have had my fair share of stomach issues in the past, but mine were corrected by cutting out all artificial sweeteners and fat replacers. In an indirect way, I can relate.

Keeping up on the various ways of eating and nutritional issues is also part of the deal after you spend your college years studying nutrition. The science, the mechanisms, the nutrients – as much as I love food and eating from a creative standpoint my left brain would never be satisfied without the scientific side.

This book has it all, and a little something extra.

When reading about conditions like celiac disease, what you don’t often get is the personal side. A side explaining what it is really like to be forced to change your diet. To eliminate things you love, not because you want to lose weight or reduce risk of disease, but because if you don’t, you will be in serious discomfort. It’s not a choice. There is no option.

I wouldn’t have thought there was a way to make such a serious issue so completely hilarious, but April figured it out. Along the way there are tips for eating out, feeding kids with gluten intolerances, traveling and substitutes for your old favorite foods.

Along with all this laughter and helpful information, there are also lots of recipes, bringing us to reason I wanted to review the book here. Cocktails, cakes, cookies, pasta dishes and meaty main courses like Fried Chicken and Waffles and Italian Meat Loaf.

I knew that the timing of this post would likely align with prepping for my first marathon (it’s Sunday!), so I wanted to make something filling. Something with plenty of (gluten-free) carbs. I also wanted it to be something I hadn’t tried before.

Enter, the Baked Shrimp Etouffée.

This hit the spot. For a gluten free version, April’s recipe calls for millet flour and gluten-free bread crumbs. The flavors are delicious and I love that this baked version is a one pot meal.

Whether you have a gluten intolerance, want to learn more about it, want some great recipes, or simply want to laugh out loud, add this book to your summer reading list.

Baked Shrimp Etouffée

Cajun food makes an impression. Or maybe that’s all the booze you ingested with your boudin. Which is why I still remember an etouffée that had a little extra somethin’-somethin’ from my very first trip to New Orleans, which was ages ago.

After experimenting, I do believe the crust atop this shrimp etouffée is spot on with the roux, and the stew, and now a little cheesy crunch. Laissez les bons temps rouler.

Prep time: 20 minutes Cook time: 35 minutes
Makes: 10 servings

INGREDIENTS

1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
1 bell pepper, chopped
1 Spanish onion, chopped
2 celery stalks, chopped
¼ cup millet flour
2 cups chicken stock
½ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
½ teaspoon oregano
1½ pounds shrimp, shelled and deveined
5 cups cooked rice
2 tablespoons gluten-free bread crumbs
1 tablespoon grated Parmesan
Parsley, for garnish

Preheat the oven to 350ºF.

In a cast-iron skillet over medium heat, heat the butter and oil. Add the garlic, pepper, onion, and celery, and cook until soft.

Whisk the flour into the onion mixture until well combined. Add ½ cup of the chicken broth and whisk to combine. Gradually add the remaining broth and cook until the mixture has thickened.

Add the salt, pepper, hot sauce, cayenne, paprika, and oregano. Stir, reduce the heat to low, and simmer for about 6 minutes. After 6 minutes, add the shrimp and continue cooking for about 4 minutes more, until the shrimp are pink. Do not overcook the shrimp.

Remove the mixture from the heat and pour it into a medium bowl. Place the cooked rice in the skillet, and top it with the shrimp mixture.

Sprinkle the gluten-free bread crumbs and Parmesan evenly over the shrimp mixture and place the skillet in the oven. Bake until slightly golden brown, 10 to 15 minutes.

Remove from the oven, top with the parsley, and serve.

Vegetarian Bell Pepper Adobo (Adobong Sili) Recipe from The Adobo Road Cookbook

June 4, 2013

Over the years, one of my favorite things about having this blog has become reviewing cookbooks. There are a lot of great cookbooks out there. To be honest, I have never reviewed any that were bad. But what makes a cookbook excellent to me, what makes it stand out among all the others, is when I can sense the passion for the food as I read the pages.

Lately I’ve had the opportunity to review several, but what I don’t always get to do is interact with the authors. Since our move to the Bay Area, one thing I am loving is that I can meet some of these cookbook authors at cookbook signings in the city.

That was the case with The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond by Marvin Gapultos (also the author of Burnt Lumpia). I received a review copy of the book and I was invited to the book signing at Omnivore Books. Having the chance to read it before the signing, I could not wait to learn more about the passion behind this book.

Yes, this book falls in the excellent category for me. The stories behind each recipe make you want to start creating, and continue to savor, family food memories of your own.

We haven’t been to the Philippines yet, but I’m continually intrigued by this cuisine. The tangy adobos and tasty lumpias, I’ve been wanting to try more dishes and The Adobo Road stepped right in with plenty of opportunities to do so. The best part is that the the recipes have a unique quality of being authentic without overwhelming the cook.

I enjoyed myself so much at the signing. Marvin described more about how the book came to be, and about the work that went into translating family cooking and memorized steps into a measured and written recipe that he could share with readers.

I knew what I was going to make prior to the signing, but I was even more encouraged when someone in the group asked what a person new to Filipino food should cook for the first time. His answer? An adobo. When I told Marvin that I hoped to make his Vegetarian Adobo for the blog, he told me more about his grandfather’s dish and how he hasn’t found the exact pepper used, but that this was incredibly close.

I’ve never made adobo before and the Vegetarian Bell Pepper Adobo (Adobong Sili) stood out for me due to it’s flavor and simplicity. In fact, I thought that it might be too simple or not as exciting as I hoped.

I underestimated its potential. I loved this dish! I wanted it to be as authentic as possible so I ordered the coconut vinegar online. I really think the slightly sweet flavor of this made the adobo. I’m so glad I decided to get it. Especially because it means there are more adobo dishes in my future.

If you’ve considered trying to make Filipino foods in your kitchen, definitely start with this book. The best way to describe it is easy authentic with plenty of passion to get you inspired!

Vegetarian Bell Pepper Adobo Adobong Sili

Serves 4–6

Prep Time: 15 minutes

Cooking Time: 30 minutes

2 tablespoons oil
1 red onion, thinly sliced
5–6 cloves garlic, smashed with the side of a knife and peeled
4 bell peppers of differing colors (green, red, yellow, orange), deseeded and cut into thin strips
¼ cup (65 ml) Filipino coconut vinegar, or distilled white vinegar
¼ cup (65 ml) soy sauce
¼ cup (65 ml) water
1 tablespoon brown sugar
1 teaspoon freshly ground black pepper
1 bay leaf

Heat the oil in a large sauté pan over moderately high heat. Add the onion and garlic and sauté until the onion is soft and translucent, 3–5 minutes. Toss in the bell peppers and sauté until they just begin to soften, 3–5 minutes.

Pour in the vinegar, soy sauce and water, stirring to scrape up any browned bits from the bottom of the pan. Stir in the brown sugar and black pepper, and add the bay leaf. Increase the heat to high and bring the liquid to a boil.

Reduce the heat to low, and simmer uncovered for 20 minutes, or until the bell peppers become tender but not mushy. Discard the bay leaf and serve the adobo with steamed white rice.

From the book:

Adobo: What’s in a name?
Despite foreign inﬂuence on Filipino cuisine, Filipino adobo is indigenous and unique to the Philippines, existing before colonial rule. In the Philippines, “adobo” refers to a technique, rather than a singular dish. In the Spanish context, adobo generally refers to a marinade used to ﬂavor meats, whereas Mexican adobo refers to any number of spices. In all likelihood, Spanish colonists simply applied their term to what the Filipinos were already cooking and eating because it was similar in appearance to Spanish adobo, though not prepared the same way.

Disclosure: This book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Cookie Monster Ice Cream Sandwiches from I Scream Sandwich by Jennie Schacht

May 22, 2013

There is a local ice cream shop in my hometown that has the best ice cream sandwiches. Chocolate chip cookies with chocolate chip ice cream. The cookies are thick and they turn chewy once frozen. They also have just enough of a salty flavor to offset the sweetness of the ice cream, making the whole treat incredibly tasty.

I’ve not made many ice cream sandwiches myself so it’s never occurred to me to try and recreate that version I loved growing up. Then I received a copy of I Scream Sandwich by Jennie Schacht. Those ice cream sandwiches from back home came to mind, but I wanted to try something that sounded different. Maybe the Vietnamese Breakfast with coffee flavored ice cream or the Got Your Goat with goat’s milk ice cream.

This book is full of ice cream sandwiches that will spark your curiosity. You’ll be pulling out the ice cream maker and calling dibs on bringing dessert to all your summer picnics. Creamy ice creams, rich gelatos and fruity sorbets are surrounded by more than just cookies. Croissants, cakes, bars and buns are just a few of the creative exteriors to the sweet sandwiches in this book.

After my husband voiced his craving for something more classic, I decided to make the Cookie Monster. Let’s just say that after reading the recipe I realized that this sandwich was classic only in flavor. I wanted something a little different and, wow, did I get it.

Why? Well, this sandwich isn’t surrounded by a cookie, but by cookie dough! Frozen (yet soft) cookie dough around homemade chocolate chip ice cream. It’s a brilliant idea.

And you know what is even better? Despite the fact that it’s cookie dough and not a baked cookie, it tastes almost exactly like that ice cream sandwich I grew up with!

Just a few tips if you are not a regular ice cream sandwich maker (like I wasn’t). Plan, plan, plan ahead. You will need to plan for freezing time, greased parchment paper and cold bowls. Read through the recipe and read it again. It’s really not that much work when all is said and done, but you’ll want to know what to expect before you get into it. Also, some of the methods for assembly are explained in the first few pages of the book so give them a browse before you start the recipe.

Finally, don’t expect to have much will power around these things. I thought a batch would last us a while, but these have to be the most vocal desserts I have ever made. I could hear them calling me from the freezer all day long.

Cookie Monster Chocolate Chip Ice Cream on Cookie Dough

Chocolate Chip Ice Cream (GF)

2 cups (480 ml) whole milk
¹⁄3 cup (67 g) granulated sugar
2 tablespoons golden syrup, inverted sugar syrup or light agave nectar
2 tablespoons tapioca starch
¼ teaspoon kosher salt
1 cup (240 ml) heavy cream
½ teaspoon pure vanilla extract
½ cup (100 g) bittersweet (60 to 70 percent) chocolate, chopped or chips
1 tablespoon neutral vegetable oil or coconut oil

Whisk ½ cup (120 ml) of the milk with the sugar, syrup, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1½ cups (360 ml) milk and the cream. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil.

Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Stir in the vanilla, then cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.

Freeze the mixture in an ice cream maker according to the manufacturer’s directions. While the mixture spins, melt the chocolate and oil in the microwave or in a small saucepan until you can stir it smooth. Let cool to room temperature, keeping it fluid. With the machine running, drizzle in the cooled melted chocolate during the last minute of spinning. (Alternatively, drizzle the chocolate over the ice cream as you transfer it to the container, folding it in with a spatula or ice cream paddle to break it up as you go.) Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, at least 4 hours.

Cookie Dough

½ cup (1 stick / 113 g) unsalted butter
¹⁄3 cup packed (67 g) light brown sugar
¼ cup (50 g) granulated sugar
2 tablespoons milk, whole or 2%
½ teaspoon pure vanilla extract
½ teaspoon kosher salt
1¼ cup (165 g) all-purpose flour
1 cup (200 g) mini chocolate chips
Neutral vegetable oil, for the waxed or parchment paper

Melt the butter with the brown and granulated sugar in a small saucepan, stirring to dissolve the sugar. Transfer to a bowl and stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let cool completely, then stir in the chips. (If the chips begin to melt, stop stirring—the swirls will be pretty.)

Line an 8-inch (20-cm) freezer-safe baking pan with two pieces of lightly oiled waxed paper or parchment paper so the papers extend well beyond the edges of the pan on all four sides as a sling for easy removal. Scatter half of the dough into the pan and use your fingers to pack it into an even layer. Top with lightly oiled waxed or parchment paper, oiled side down.

Place another lightly oiled waxed or parchment paper in the pan, leaving 2 inches (5 cm) of paper extending at each end. Scatter and press the remaining dough into an even layer. Top with lightly oiled waxed paper or parchment, oiled side down. Freeze the dough layers until firm, at least 1 hour.

SANDWICH!

Use the flaps to lift out the top cookie dough layer. Peel the paper from one side and loosely replace it. Flip the layer over and do the same to the other side. Repeat with the second cookie dough layer. Place both layers back in the freezer.

Form sandwiches using Method #4* on page 19, starting with step 3, using the bottom two pieces of parchment extended on all sides to line the pan in place of the plastic wrap. Freeze hard before cutting the sandwiches into 4 strips in each direction to form 16 bars. To make 64 bite-size treats, cut each bar into quarters.

*Place one slab of cookie dough top-side down in the pan and spread softened ice cream over it in an even layer. Top with the second slab, top-side up, pressing firmly to evenly distribute the ice cream. Wrap tightly in plastic wrap and freeze until very firm, at least 6 hours or overnight, for easiest cutting.

I should probably mention that I happily have many cookbooks to review this summer. Don’t worry, I haven’t stopped creating my own recipes. They will be interspersed regularly. But I have a passion for cookbooks and enjoy the opportunity to support the art by sharing ideas for new books for your library. I hope you enjoy them as much as I do.

Disclosure: I received a copy of this book for review purposes. I was not required to post about it and received no compensation for doing so. Thoughts here are my own.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Grapefruit Moon from Beer Cocktails by Howard and Ashley Stelzer

May 16, 2013

I think it was last year. Or maybe the year before. I was reading one of those food trend articles. You know, the ones that tell us what we will be eating, drinking, making, and demanding from restaurants in the coming year. This particular article was declaring that beer cocktails would soon be in.

I was pretty excited about this prediction. I mean, they were right about cupcakes and bacon, so they must be right about beer cocktails. Yet, I think I’ve only come across one beer cocktail on a menu since reading that article. Perhaps we dine at the wrong places, but considering how our food explorations have increased this year, I’m surprised I haven’t found more.

Just where are these beer cocktails?

Guess what. I found them! And they aren’t at your favorite restaurant. They are in the book Beer Cocktails by Howard & Ashley Stelzer.

I’m now calling this my – drinks of summer – book. It’s filled with 50 beer cocktails and I won’t be surprised if we try them all. It’s a must-have to keep in your bar at home when you want to break out of the sangria and mojito ruts of the summer season. And there are quite a few recipes that will carry you on into the holiday season.You might just want to run out and get a copy now so you can close out American Craft Beer Week with a bang.

The recipes are categorized by beer type – ale, lager, stout, etc. Some are a simple combination of beer and a spirit. Others include fruits, juices, preserves and syrups. Many will make you question – will those ingredients actually taste good together? Yes, they will. Let me prove my point.

I’m crazy for grapefruit. Love it. So when I came across the Grapefruit Moon I knew I had to try it. This time it wasn’t because it has bourbon in it. That was just a bonus.

I’ll admit I was skeptical about the combination right up until my first sip. After that, I was sold. So was my husband. He’s actually hijacked the book for a while to pick out our next drink.

So go ahead and stop searching for those supposedly trendy beer cocktails. Get this book and start making them at home. You can start with the Grapefruit Moon.

Grapefruit Moon

Serves 1

Ice cubes

1 ½ ounces bourbon

1 ½ ounces freshly squeezed grapefruit juice

1 tablespoon simple syrup or maple syrup (I used maple)

3 ounces stout

1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, juice, and syrup, and shake well.

2. Fill a pilsner glass with crushed ice, and strain the mixture into the glass. Top with the stout, and serve.

Disclosure: This book was sent to me for review purposes from The Harvard Common Press. I was not required to write about it and I received no compensation for doing so. Thoughts are my own.

Peanut Tea Cookies Recipe and a Weekend with The Peanut Institute

May 13, 2013

This year was our first time spending Derby Day in California and I had every intention of celebrating big — dressing up, mint juleps, meeting some University of Kentucky Alumni folks at a party in the city. And then I got an invitation that caused me to quickly trade pecan chocolate chip bourbon pies for peanuts.

I spent the first weekend in May at a sponsored Science & Culinary retreat on Plant-Powered Eating in Napa hosted by The Peanut Institute. A combination of nutritional research and cooking — I can think of few things that are more, well…me.

Truth be told, I was already a huge fan of peanuts. My preferred sandwich growing up was not PB&J, but straight up peanut butter. Now days I tend to skip over the sweetened versions and fully enjoy natural peanut butters with nuts and salt only. We also eat a fair share of dry roasted, unsalted nuts and I find shelling my own peanuts oddly rewarding.

So I really needed no convincing as to why one should eat peanuts as part of a plant-based diet, but I enjoyed the informative research presentations about recent studies using peanuts and the resulting health benefits.

You can expect more posts sharing the information learned at the retreat, but first I want to focus on a few things — the cooking (at the Culinary Institute of America at Greystone in Napa, no less!), the incredibly diverse uses for peanuts in both sweet and savory cooking, and finally, my new favorite ingredient — peanut flour.

As you can imagine, almost every course of every meal of the weekend was touched by the peanut in some way. On Saturday night, we enjoyed an outstanding meal from the chefs at Hess Collection Winery. This was my first visit to this winery, but I encourage you to make it a stop if you are in Napa. The Chardonnay was outstanding and the tour of the art collection still has me a bit speechless.

It started with appetizers of Crab Ceviche.

Our salad included a Fennel Dusted Scallop over Red Watercress, Frisee, Endive, English Peas, Navel Oranges, Grilled Asparagus and Togarashi Candied Peanuts with a Wildflower Honey Citrus Vinaigrette. Is it possible to fit more seasonal ingredients in one dish? I think it may have been my favorite of the weekend.

Dinner included Oak Fire Grilled Line Caught Local Swordfish with Toasted Farro, Lollipop Kale, Royal Trumpet Mushrooms and Fava Beans with Truffle Whole Grain Mustard Sauce and Fresh Herb & Spring Onion Relish.

Dessert was a creative twist on the southern practice of dropping a few salted peanuts into a bottle of cola before drinking it — Chocolate Cola Cake, Peanut Horchata Sorbet and Cola Caramel.

Sunday was spent at the CIA with peanut-focused cooking demos and group cooking sessions. Our lunch feast was pretty incredible. We were split into teams, each assigned recipes to make which were focused on a food region. Our group had Latin, and this was our final dish.

The other dishes ranged from a gnocchi made with peanut flour to baba ganoush made with peanut butter. Here are a few.

Peanut Gnocchi with Peas and Pancetta

Pad Thai

Crispy Spring Rolls

Our dinner Sunday night was at the quaint Cindy’s Backstreet Kitchen in downtown Napa. The food was delicious, but with lots of lively conversation I got fewer pictures this time around. That is, except for the one dish that gets the reward for the most peanut creativity.

Crispy Peanut Butter & Jelly Sliders! These were like little Monte Cristo sandwiches without the meat. Seriously tasty!

Not a bad weekend learning about the versatility of peanuts, right?

But now let’s talk about this peanut flour. It was mentioned the first day of presentations and everyone’s ears immediately perked up. Some people said they once bought it at Trader Joe’s, but that they no longer carry it. I had heard of it before, but that was the extent of my knowledge.

There are a few different varieties — lightly toasted, darker toasted and varying fat contents. Several of the recipes that were demonstrated or that we made used peanut flour. So I had a few ideas in my head before I got my bag home.

First of all, I’m a little amazed by it. If you taste it straight out of the bag, it’s actually quite good with a roasted peanut flavor without any grittiness. This is what makes it perfect for stirring into oatmeal and also for breakfast shakes. In fact, I’ve found the flour helps me get a more concentrated form of protein (and peanut flavor) into breakfast while reducing the calories I would get from adding peanut butter.

Aside from all this healthy breakfast stuff, I couldn’t wait to try the peanut flour in my baking. I was flipping through old posts when I got an idea. A few years ago, as part of the annual blogger holiday recipe exchange, I made Russian Tea Cakes. These were very similar to Mexican Wedding Cakes – light and tender cookies with nuts, coated in powdered sugar. I immediately wondered what might happen if I made a peanut version.

I was hoping to use all peanut flour, but I couldn’t get the consistency of the dough just right so I did add in a ¼ cup of unbleached, all-purpose flour. I used chopped dry roasted, lightly salted peanuts (so I omitted any extra salt in the recipe) and dusted the cookies with powdered sugar and cocoa powder.

First, your kitchen will smell amazing for hours after baking these cookies. And I’m thrilled with the result. They are a tasty peanutty twist on a classic.

Peanut Tea Cookies

Modified from Russian Tea Cakes

½ cup unsalted butter, softened
½ cup powdered (confectioner’s) sugar
½ tsp vanilla
1 cup + 2 tbsp 28% fat, light peanut flour
¼ cup unbleached all-purpose flour
⅓ cup dry roasted, lightly salted peanuts, chopped

For dusting:

¼ cup powdered sugar
¼ cup unsweetened cocoa powder
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer, add the butter and powdered sugar, beat until smooth, about 2 minutes. Mix in the vanilla.

Add the peanut flour and white flour and mix on low until combined, scraping the sides as needed. Mix in the peanuts.

Roll the dough into balls just shy of the size of a golf ball. Place on an ungreased baking sheet or a baking sheet covered with a baking mat. Bake for 10 minutes, or until the bottom edges begin to brown. Be careful not to over bake.

Remove the baking sheet from the oven and do not disturb. The cookies are very fragile when warm.

In a flat dish, stir together the powdered sugar and cocoa powder. Once the cookies are completely cool, after about 15 -20 minutes, carefully remove them from the baking pan and roll in the dusting powder until completely coated. Store in a single layer in an airtight container for up to three days. Makes 12 cookies.

Disclosure: My attendance to the Science & Culinary retreat May 4-6, 2013 was fully sponsored by The Peanut Institute. The peanut flour from Old Virginia Byrd Mill used in this recipe was provided to me at this event. I was not required to post about this event or any products received, and I received no compensation for doing so. Thoughts are my own. I liked peanuts and peanut butter long before blogs existed and the FTC set disclosure regulations for them.

Green Tea-Sesame Butter from Flavored Butters by Lucy Vaserfirer

April 22, 2013

Green Tea-Sesame Butter over chilled soba noodles | FakeFoodFree.com

Cream, salt and a special marble go into a sealed cup. Then shake until arm cramps, and then keep shaking. Finally, after what feels like hours to your arm, you end up with creamy butter. I can still remember the grade school experiment, as well as how good that butter tasted.

Then along came the junior high years, an obsession with the scale, and many false accusations directed at real food. This was followed by a growing interest in nutrition and fitness. Next, the work toward my degrees in nutrition.

And through all of this, there was no butter.

I wouldn’t touch the stuff. I even convinced myself that I liked dry biscuits and pancakes. I can still remember family cookouts and preparing those foil packets filled with potatoes for the grill. Knowing I was partially in charge, my grandmother would make sure I heard her say, “I want mine with butter. REAL butter.”

Now, the thought brings a smile to my face. Oh, if she could only see how much I’ve changed.

As you know, I am now a believer in real food — grassfed and pastured meats, garden grown vegetables, and yes, sweet butter. No trans-fat filled imposters make it into my kitchen and biscuits and pancakes have never tasted so good.

Naturally, when I was given the opportunity to review a cookbook all about butter, I jumped at the chance. Flavored Butters by Lucy Vaserfirer celebrates the simplicity of butter while showing how exciting we can make it.

The book is filled with simple (yet taste-bud thrilling) recipes that can turn a pat of butter into the highlight of your breakfast, brunch or dinner. Curry Butter and Coffee Butter were two that immediately caught my attention.

Then I saw the Green Tea-Sesame Butter! Despite my love of Matcha, I had yet to see it in butter. I promise you, a dollop of this gorgeous green, shaken cream will completely transform a meal.

In one of the beautiful photos by Lucy, the book shows this butter on top of grilled salmon, which I’m sure is delicious. I decided to take a little creative liberty and used it to top Japanese soba noodles which I plated as bite-sized appetizers. Either way you choose to have it, you’ll love this recipe, and the many more ways this book will introduce you to the amazing potential of butter.

From the author: This green-hued butter is flavored primarily with matcha tea, which gives it a subtly sweet vegetal note that complements both sweet and savory foods. It pairs nicely with seafood—particularly salmon fillets—and steamed vegetables. But it’s also delicious spread on ginger scones.

Matcha is the powdered green tea traditionally used in the Japanese tea ceremony and can be found at tea shops, many Asian markets, and online.

Ingredients
8 tablespoons (1 stick) unsalted butter, softened
2 teaspoons matcha tea, sifted
2 teaspoons toasted sesame seeds (use black sesame seeds if you want to see the speckles)
2 teaspoons sugar
1⁄4 teaspoon kosher salt, or to taste
1⁄8 teaspoon toasted sesame oil

Instructions
Blend together the butter, tea, sesame seeds, sugar, salt, and sesame oil in a medium-size bowl. Form into a log and refrigerate until firm before slicing and serving, or use another shaping method.
MAKES 8 SERVINGS

Disclosure: This book was sent to me for review purposes from The Harvard Common Press. I was not required to write about it and I received no compensation for doing so. Thoughts are my own, and I love butter.

Maple-Bourbon Budino with Spiced Pecans from Bakeless Sweets

April 17, 2013

About a year ago I caught a post on The Kitchn called How Cookbooks Are Made: A Peek Into a Cookbook Photo Shoot. Since reading that story, I’ve had my eye out for Faith Durand’s, Bakeless Sweets.

I received a copy a few days ago, and there is already a good chance that I will refrain from turning on the oven all summer so that I can try every recipe in this book.

It has reintroduced me to a world of desserts that were somehow lost in my past. We ate many scratch-made puddings growing up so I debated why bakeless desserts had failed to get my attention in adulthood. The reason soon dawned on me.

After the scratch-made puddings of my youth, somewhere along the line bakeless desserts became fake. As in, they meant boxed pudding, jellos, and oil-based whipped cream — things that no longer have a place in my kitchen. It turns out that when those things went, so did all my desire to make bakeless desserts.

And that is what makes this cookbook brilliant. There is not a box of pudding required among its pages. In fact, Faith offers her own recipe for making pudding mix at home to keep on hand, eliminating the need for even the busiest cook to turn to the boxes.

As delicious as the many pudding recipes sound, don’t think for a minute that they are all this book has to offer. Every creative combination of stove-top and refrigerator desserts you can think of (and many more you never imagined) are in this book.

As Faith pointed out in that post I read a year ago, there is no cookbook like this on my shelf. It is truly unique, and not to mention, eye-opening when it comes to dessert.

A few of the recipes I plan to try out this summer include — Salted Caramel Risotto, Goat Cheese Panna Cotta with Cranberry-Port Glaze and Papaya Filled with Coconut Cream and Mango.

The book is also filled with gorgeous photos by Stacy Newgent. To be honest, I never thought mousse and jellies could be so pretty. The spoon selection used in the photographs is enough to make you want to spend the day shopping at an antique store so you can make your finished bowlful as beautiful.

I flipped through the pages admiring the photos as I tried to decide what to make. It didn’t take long before something on page 62 gave me a few flashbacks to my Old Kentucky Home. After living there for 10 years, I welcomed the change that came with moving to California, but there are two times a year that I know I will always miss.

Spring and autumn — when the horses are running.

I’m not exactly a true racing fan, but no one can deny the spirit in the air as Derby nears each May. So when I saw a recipe for Maple-Bourbon Budino with Spiced Pecans I knew I needed to add it to my long distance Derby celebration. (Budino is an Italian dessert that is similar to pudding, in case you were wondering like I was.)

A few tips. Just go ahead and make two batches of the pecans because you’ll have a hard time keeping your hands out of them before you finish the pudding. Also, don’t be scared of pudding. I have to admit the whisking, tempering and boiling all get me a bit nervous because I’ve failed so many times in the past. But thanks to Faith’s step-by-step instructions, I finally had a true pudding success. No lumps to be found. And the flavor of this rich, sweet and salty budino can’t be beat. Thanks to this book I was quickly reminded that I LOVE pudding, too!

Maple-Bourbon Budino with Spiced Pecans

(Both recipes reprinted with permission from Abrams Books.)

Maple and bourbon were meant to go together, with maple’s sweet fragrance and bourbon’s vanilla smoothness. They pair especially well in this intensely rich and sweet budino, which mounds up on the spoon like creamy maple syrup. It’s best eaten warm.

Makes 2 cups (480 ml) or eight servings.
Gluten-free.

1/4 cup (55 g) packed dark brown sugar
1/4 cup (60 ml) Grade B maple syrup
1 cup (240 ml) cream
2 tablespoons cornstarch
1/2 teaspoon kosher salt
3/4 cup (180 ml) whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons bourbon

Warm and sweeten the cream: Bring the sugar and maple syrup to a boil over medium heat in a 3-quart (2.8-L) saucepan. Turn the heat to low and simmer for 10 minutes, or until the mixture is reduced by about half. Whisk in the cream and heat until the surface begins to quiver. Turn off the heat.

Make a cornstarch and egg yolk slurry: Meanwhile, whisk the cornstarch and salt together in a medium bowl. Slowly whisk in the milk, making sure there are no lumps. Whisk in the egg yolks. It is important that this mixture be as smooth as you can make it.(To be really sure, reach into the bowl and gently rub out any lumps between your fingers.)

Temper the slurry: Pour 1 cup (240 ml) of the hot cream into the bowl with the slurry and whisk vigorously to combine. They should come together smoothly, with no lumps. If you see any, add a little more liquid and whisk them out. Pour the tempered slurry back into the pan slowly, counting to 10 as you do and whisking vigorously.

Thicken the pudding: Turn the heat back on to medium. Bring the mixture to a simmer, whisking constantly and vigorously, working all the angles of the pot and scraping the bottom. It will take 2 to 5 minutes for the custard to come to a boil, with large bubbles that slowly pop up to the surface. Boil, whisking constantly, for 2 minutes.Turn off the heat. Stir in the vanilla and bourbon.

Chill the pudding: Immediately pour the custard into a shallow container. Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate. This recipe is best served warm—almost immediately, or after 30 minutes in the refrigerator. Serve it with a spoonful of spiced maple pecans (recipe follows) scattered on top.

Spiced Maple Pecans

These lightly toasted spiced pecans are just piquant enough to balance the sweet richness of the Maple-Bourbon Budino.

Makes 1 cup (240 ml).
Gluten-free.

1 cup (110 g) roughly chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon chipotle powder
1 tablespoon (14 g) unsalted butter
2 tablespoons Grade B maple syrup
1/2 teaspoon kosher salt

Butter a baking sheet and have it ready. Heat a large skillet over medium-high heat and add the pecans. Cook for about 3 minutes, stirring frequently, until they smell nutty and toasted. Add the spices and cook for 10 seconds, stirring. Add the butter and maple syrup and stir until melted, then bring to a simmer. As soon as the liquid bubbles down into a thick glaze, remove the pan from the heat.

Stir in the salt. Turn out onto the baking sheet. Store in an airtight container for up to 1 week.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. Thoughts are my own, and I also love pudding.

Summery Cake with Lemongrass Syrup Recipe from Home Made Summer

March 18, 2013

My first encounter with Yvette van Boven’s creative recipes, inspiring ideas and whimsical sketches was with the cookbook, Home Made. Among a bookcase of cookbooks with bright white photos encouraging you to make cooking cheerful and smiley, that book was a welcomed relief.

It was filled with dark shadowed food photos and recipes that made me want to lock up in the kitchen and get cooking. Don’t get me wrong, I enjoy cheer, balloons and bright flowers as much as the next person, but that isn’t how I cook. I like the rustic, the homemade, the old fashioned, and often, the imperfection.

I’m not sure how to explain it. As a home cook, that book spoke to me.

I received Home Made Winter last year. It was like a wonderful dark, snowy night by the fire in the form of a cookbook. The author explains that the recipes in that book represented much of her childhood growing up with the comfort foods of Ireland.

I knew Home Made Summer was right around the corner, and I could hardly wait. This book, Yvette explains, is about her current life in Amsterdam and Paris with summers spent in Provence. It’s as summery as one can get while still holding on to that rustic charm. Fresh ingredients hit by natural sunlight that are comforting and earthly like spreading your toes through soft blades of grass on a summer lawn.

Cantaloupe Soup with Goat Cheese and Basil Oil, Scallop Ceviche and Jalapeno & Apple Sauce for your summer grilled goodies were a few of the things that caught my attention. And the garden photos! I enjoy how some recipes are paired with shots of gorgeous green gardens as opposed to only a completed dish.

As the author explains early on, the recipes in this book are true to summer. They don’t take a lot of work to prepare (ideal for summer heat) and they incorporate fresh, seasonal ingredients. It’s all about simplicity.

I would say simplicity is the tone in her other books too, but if you are looking for more complex recipes or techniques you may have never tried before – Home Made or Home Made Winter would be a good choice. If simple, fresh, summer dishes are what you are after, this is your book.

Or you can be like me and use all three.

Now that we are in California, I have access to many more diverse ingredients. One of these is lemongrass. I love the stuff, but from where we lived in Kentucky, I had to travel to a specialty store about an hour and a half away to get it. Now I have a nearly unlimited supply at a nearby Farmers Market. That’s the first of three reasons why I wanted to make a summery cake with lemongrass syrup.

The seconds is that I’ve used lemongrass in savory dishes, but never in something sweet. The third, I’m such a fan of simple desserts. I used to be a triple chocolate-nut-caramel-whipped-cream in one dessert kind of girl, but now I find those kinds of things too rich, and overwhelming. Now I enjoy one or two flavors in a dessert that you can stop and savor.

This cake has that covered. I absolutely love this recipe, and I can think of few better summery (or springy) desserts to have on an Easter table. Right next to your copy of Home Made Summer.

A Summery Cake with Lemongrass Syrup

Reprinted with permission from Abrams Books

For the Cake
½ tsp baking powder
pinch of salt
1 ½ cups (175 g) self-rising flour
¾ cup (175 g) unsalted butter, at room temperature
½ cup plus 2 tbsp (125 g) superfine sugar
3 large eggs
grated zest of 1 lemon

For the Syrup
1 cup (200 g) sugar
3 stalks of fresh lemongrass, cut into chunks

Make the cake: Preheat the oven to 350 degrees F (170 degrees C). Grease a 4-cup Bundt pan or other cake pan.

Sift the baking powder, salt, and flour together into a small bowl. In a large bowl, beat the butter with the sugar until it’s creamy and white. Add the eggs one by one, beating after each addition, then beat in the lemon zest and the flour in two or three parts until well combined. Pour the batter into the prepared cake pan and baked for 35 to 40 minutes, until a skewer inserted in the center comes out clean. Let the cake cool for 5 minutes, then invert i onto a plate to let it cool further.

While the cake is baking, make the syrup: In a medium saucepan over medium-high heat, bring ¾ cup (200 ml) water, the sugar, and the lemongrass to a simmer. Reduce the heat to low and let the mixture steep for about 20 minutes. Strain the syrup into a pitcher and throw out the lemongrass.

Pour one third of the syrup on top of the cake just after you’ve removed it from the pan, let it soak in. Then take your time pouring the rest of the syrup over the cake, say a splash every time you walk by. Continue until all the syrup is absorbed. Store the cake at room temperature, cover with plastic wrap.

My Notes: I used 4 mini cake pans and they worked perfectly. They did bake a little less, about 30 minutes, so check them early. Also, this batter was very thick for me, but don’t worry. It bakes up beautifully.