Recipe: Sir Percy’s Favorite Sticky Lemon Cake

Cover via Amazon

Sir Percy’s Favorite Sticky Lemon Cake

From: “Aunt Dimity and the Deep Blue Sea” mystery book by Nancy Atherton

From Denny: Don't you just love it when an author gives you recipes after finishing their novel, cool! We love lemon recipes here in Louisiana, crazy for them!

Serves 6 to 8.

Cake:

3/4 cup unsalted butter, at room temperature

1 cup sugar

1-1/2 tsps. grated lemon peel

2 large eggs

1-1/4 cups self-rising flour

Optional toppings: whipped cream, clotted cream, lemon curd or confectioners’ sugar

Lemon Syrup:

1/2 cup sugar

1/4 cup fresh lemon juice


Directions:

1. Preheat oven to 325 degrees. Grease an 8-inch square glass baking dish.

2. Use an electric mixer to cream the butter in a large mixing bowl until smooth. Add the sugar and lemon peel and beat until fluffy.

3. Beat in one egg, then half of the flour; repeat.

4. Pour the batter into the buttered glass baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the cake’s center comes out clean. Place the pan on a rack.

5. While the cake is baking, combine the 1/2 cup sugar and ø cup lemon juice in a small bowl to make the Lemon Syrup. Whisk until the sugar dissolves.

6. Use a toothpick to poke holes all over the top of the warm cake. Spoon the Lemon Syrup slowly over the cake, allowing it to soak in. Cool the cake completely.

7. Sprinkle with confectioners’ sugar and cut into small squares. It’s very rich. Can also be served with whipped cream, clotted cream or lemon curd.

Testing note: The Sticky Lemon Cake tastes like a lemon square. It’s better the second day when the acidity of the lemon juice and peel have mellowed. Store covered in the refrigerator and bring to room temperature to serve.

Recipe: Triple Chocolate-Cookie Trifle Pie

From Denny: Here is a fun chocolate version of the trifle that is kid-fun and kid-friendly! Try this decadence on your family, friends and company who come to visit. They will be impressed at the presentation. Get the kids to help you decorate with the cookies. The recipe uses my favorite chocolate: Ghiradelli!

From: Southern Living Magazine, a fabulous recipe database.

Prep: 25 min., Cool: 20 min., Chill: 8 hr.

Ingredients:

3 1/4 cups heavy cream, divided

1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped

1 (4-oz.) white chocolate baking bar, chopped

1 teaspoon vanilla extract

1 (12.5-oz.) package assorted cookies

2 tablespoons mocha liqueur (optional)

2 (6-oz.) containers fresh raspberries

Raspberry Glaze

Directions:

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Yield: Makes 10 to 12 servings

Recipe: Grilled Shrimp with Chocolate Mole Poblano Sauce

From Denny: We love seafood because it is quick to prepare. Here's a new twist; pair grilled shrimp with a chocolate mole sauce! Anything chocolate works for me!

From: Southern Living Magazine, a wonderful resource recipe database.

Southern Living, "This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months."

Ingredients:

2 pounds large shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups Mole Poblano (recipe follows)


Directions:

Heat a grill pan over medium-high heat.

Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.

Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.

Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)

CALORIES 230 (25% from fat); FAT 6.5g (sat 1.5g,mono 2.1g,poly 1.2g); IRON 3.7mg; CHOLESTEROL 230mg; CALCIUM 79mg; CARBOHYDRATE 10.1g; SODIUM 556mg; PROTEIN 32g; FIBER 1.3g

*****

Mole Poblano

If needed, add more water during the final 18 minutes of cooking to achieve the desired consistency.
This recipe goes with Shrimp with Mole Poblano

Ingredients:

2 ancho chiles, seeded

2 mulato chiles, seeded

1 pasilla chile, seeded

2 plum tomatoes

2 (6-inch) corn tortillas

1 (14-ounce) can fat-free, less-sodium chicken broth

Cooking spray

1/2 cup chopped onion

1 soft black plantain, cut into 1/4-inch slices

1/4 cup sliced almonds

4 garlic cloves, chopped

1 tablespoon unsweetened cocoa

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/4 cups water, divided

2 ounces dark chocolate, chopped

1 tablespoon fresh lime juice

3/4 teaspoon salt

Directions:

Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.

While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.

Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and sauté for 3 minutes. Add plantain, and sauté for 3 minutes or until browned. Add almonds and garlic; sauté for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; sauté 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.

Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.

Wine note: The complex flavors of moles are a big challenge when it comes to wine. One style I like is fruity but dry rieslings. These have crisp acidity to counterbalance a mole's intense flavor, plus a touch of fruitiness that plays perfectly off the chiles. A great example: Chateau Ste. Michelle Riesling Cold Creek Vineyard 2003 from Washington's Columbia Valley ($17). -Karen MacNeil

Yield: 4 cups (serving size: 1/3 cup)

CALORIES 80 (30% from fat); FAT 2.7g (sat 1.1g,mono 0.7g,poly 0.4g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.8g; SODIUM 219mg; PROTEIN 1.9g; FIBER 1.8g

Memorial Day Poems

From Denny: These are a selection from many wonderful poems written with heavy hearts and great sincerity about the reality of how war affects us all. The old men who send young men to war rarely stop long enough - or at all - to consider their haste to anger and action affects the entire nation for generations to come.

The following are not glory poems but rather the perspectives of those involved in war be they one soldier, a POW, a mother, a daughter, a citizen who knew none of them but felt a duty to pray for them constantly, knowing the personal cost war would bring to all. They span several wars from the Civil War to WWII, the Korean War and today's Iraq and Afghanistan War.

These poems came from the comprehensive Memorial Day site where there is much more than poems to view. Please take a look today as you remember those who came before us.

For the link to the Memorial Day Poems post at my poetry blog, The Social Poets, go here.

Memorial Day Poems

From Denny: These are a selection from many wonderful poems written with heavy hearts and great sincerity about the reality of how war affects us all. The old men who send young men to war rarely stop long enough - or at all - to consider their haste to anger and action affects the entire nation for generations to come.

The following are not glory poems but rather the perspectives of those involved in war be they one soldier, a POW, a mother, a daughter, a citizen who knew none of them but felt a duty to pray for them constantly, knowing the personal cost war would bring to all. They span several wars from the Civil War to WWII, the Korean War and today's Iraq and Afghanistan War.

These poems came from the comprehensive Memorial Day site where there is much more than poems to view. Please take a look today as you remember those who came before us.

For the link to the Memorial Day Poems post at my poetry blog, The Social Poets, go here.