fresh lemon juice – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Thu, 27 Jan 2022 20:37:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 fresh lemon juice – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Lemon-Poppyseed Cake http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/ http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/#respond Mon, 24 Jan 2022 13:00:46 +0000 http://aubreyabouttown.com/?post_type=recipe&p=4046 This all-American classic is a zesty and decedent cake perfect year around. Und a super-flexible recipe that makes an equally terrific Bundt cake, see ‘Notes’ below. 

  • White chocolate buttercream
  • Lemon curd
  • Crumb coat of frosting
  • Lemon-Poppyseed Cake
    Aubrey’s Lemon-Poppyseed Cake

Lemon-Poppyseed Cake
This recipe is soaked in a lemon-vodka syrup for a rich, moist, and sinfully boozy cake. The vodka may be omitted from the lemon syrup for a more kid-friendly alternative, however, for the adventurous, a more intense cake may be achieved by increasing the citron vodka (from 1/4 cup) to 1/3 cup.
Servings12 slices
Prep Time1 hr
Cook Time35 mins
Passive Time3 hrs
Ingredients
For the Lemon-Poppyseed Cake
Lemon Simple Syrup
American White Chocolate Cream Cheese Buttercream
Instructions
Prepare Lemon-Poppyseed Cake:
  1. Preheat oven to 350 degrees. Grease bottoms of two 9-inch round cake pans. Line cake pans with 9-inch parchment cake rounds.
  2. Grease parchment cake rounds and sides of cake pans, lightly dust pans with flour, tapping out excess flour, set aside.
  3. Sift cake flour, baking powder, and baking soda into a large mixing bowl. Add kosher salt and poppy seeds and whisk 20 seconds to distribute poppyseeds throughout flour mixture, set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and lemon zest until mixture becomes very pale and fluffy.
  5. Mix in vegetable oil and blend in eggs one
  6. at a time, mixing just until combined after each addition.
  7. In a liquid measuring cup mix together buttermilk, lemon juice, lemon extract and vanilla extract.
  8. Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined.
  9. Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture - mixing until combined. Mix in remaining half of the buttermilk mixture and finish by mixing in the remaining flour mixture, being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  10. Divide batter among the two prepared cake pans (for even distribution, use a kitchen scale to weight out cake batter.) Spread batter in pans
  11. Bake in preheated 350 degrees oven for 30-35 mins or until a toothpick inserted into center of cake comes out clean.
  12. Remove cake layers from oven and allow to cool in the pans on a wire cooling rack for 15 minutes. Invert cakes onto wire racks to cool completely.
  13. Transfer cake layers on to cardboard cake rounds.
  14. With a serrated bread knife, carefully and evenly slice off 1/8-inch off the tops of the cake layers to remove crust exposing the cake (this will allow for the lemon simple syrup to penetrate and soak into the cakes).
  15. Using a pastry brush, generously brush cakes with lemon simple syrup.
  16. Wrap each layer loosely with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
For the lemon simple syrup:
  1. In a small saucepan set over medium-low heat whisk together lemon juice, water, and can sugar until sugar has dissolved. If using, add citron vodka, set aside and allow to cool to room temperature.
To Prepare American White Chocolate Cream Cheese Buttercream:
  1. Place white chocolate chips in a in a small microwave-safe bowl. Microwave white chocolate in 20-second intervals (stirring in between) for 60-80 seconds or until just melted, being careful not to scorch chocolate. set aside to cool to room temperature before continuing.
  2. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  3. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  4. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  5. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  6. Return bowl & paddle to the stand mixer.
  7. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; place onto a cake turntable/carousel, gently peel off parchment paper, top center with 1 cup of cream cheese buttercream. With an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Top with second layer (top down), and spread the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  3. Top with 1 cup of the buttercream, again, spreading from the center out.
  4. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides. It doesn’t need to be perfect, for this is a crumb coat just to set the cake.
  5. Refrigerate 30 minutes to set buttercream.
  6. Repeat the frosting step as above.
  7. Holding cake (from bottom of cake board) in one hand, gently press poppyseeds into the bottom third of the sides of the cake to garnish.
  8. Refrigerate 30 minutes or until service.
  9. Optional: top finished cake with an edible pastillage sugar poppy. See the ‘Notes’ section below for a link to purchase the red décortif poppy used to garnish the cake in the photo above.
  10. Although the cake is delicious cold directly from the refrigerator, the cake is best when allowed to sit out 45 minutes prior to serving.
Recipe Notes

To make as a Bundt cake:

Thoroughly brush the inside of a 12-cup Bundt cake pan with vegetable shortening. Dust with all-purpose flour. Fill with cake batter and bake in a pre-heated 350 degrees oven for 55 minutes or until a toothpick comes out clean when inserted in the cake. Cool 20 minutes in the pan. Invert onto a cooling rack to cool completely (about two hours). Return cake to the the Bundt pan. Pour lemon simple syrup evenly over cake, cover with plastic wrap, and allow to soak (at room temperature) for 1 hour, or overnight. Refrigerate cake until service. Invert cake onto a cake service plate. Serve with freshly whipped cream and fresh berries if desired. Serves 12.

Pastillage/Gum Paste Poppy

Visit my friend, Michelle Capogreco’s Etsy shop ‘Sweetpea Sugar Art’ for the edible red poppy I used on the cake pictured above. It was $25. - as well as many other beautiful edible art available in her shop.

Some may remember the gorgeous white crane she created for my birthday cake (created by Perfect Ending Cakes). At my Chinoiserie Birthday Party back in 2015 at Crystal Jade restaurant in San Francisco. Michelle ships worldwide from Syracuse, New York. http://www.etsy.com/listing/236969350

Handmade edible gum paste poppy cake topper
Photo credit: Sweetpea Sugar Art/Etsy


Aubrey’s Birthday Cake 2015
Photo credit: Drew Altizer Photography


Aubrey Brewster and his birthday cake, 2015 Photo credit: Drew Altizer Photography

Aubrey Brewster and his birthday cake, 2015
Photo credit: Drew Altizer Photography

]]> http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/feed/ 0 4046 KEFTE (kofta) http://aubreyabouttown.com/recipe/kefte-kofta/ http://aubreyabouttown.com/recipe/kefte-kofta/#respond Sat, 09 Jan 2021 05:27:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3477 These delicious ‘meatballs’ are easily customizable; traditionally made of minced lamb, a combination of lamb & beef, just beef, and even chicken, this delightfully spiced meaty appetizer (meza) is always welcome. Try accompanied by Tzatziki Dip or Classic Hummus, sliced onions, crumbled feta, and lots of fresh pita! Make them a main dish, and serve over Lebanese Rice Pilaf.

  • Kefte (kofta) ingredients
  • Shaped kefte ‘meatballs’
  • Kefte Pita Sandwich served with Tabbouleh
KEFTE (kofta)
Try serving kefte in toasted pita pockets lined with hummus, and stuffed with your favorite fillings like sliced cucumber & tomato, kalamata olives, feta, sliced red onion, alfalfa sprouts, and avocado topped with tzatziki or your favorite Italian vinaigrette.
Servings27 pieces
Prep Time10 mins
Cook Time8 mins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a 1/2 sheet pan with aluminum foil, fit with a rack.
  3. Peel and chop 2 cloves of garlic, top with 1 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste.
  4. On a box grater, grate one small onion, retain with juice.
  5. In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
  6. With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
  7. Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
  8. Bake in preheated 400 degrees oven for 8 to 10 minutes or until just pink in the center when pierced with a small knife. (Or desired doneness)
]]> http://aubreyabouttown.com/recipe/kefte-kofta/feed/ 0 3477 Steamed Artichokes with Curry Aïoli http://aubreyabouttown.com/recipe/steamed-artichokes-with-curry-aioli/ http://aubreyabouttown.com/recipe/steamed-artichokes-with-curry-aioli/#respond Mon, 25 May 2020 09:44:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2500 Served hot or chilled, Steamed Artichokes with this zesty Curry Aïoli to accompany is how I’ve enjoying this delicious thistle for as long as I can remember, and I haven’t eaten one without it for just as long.

Steamed Artichokes with Curry Aïoli
Ingredients
Curry Aïoli:
Steamed Artichokes:
Instructions
Prepare Curry Aïoli
  1. Combine ALL ingredients in a small bowl, whisk until smooth.
  2. Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.
Prepare Steamed Artichokes
  1. With a sharp serrated knife, cut the top 1-inch off artichokes. Cut off stems to the base. Pull off any brown, blemished and split leaves.
  2. Place trimmed artichokes into a 6-quart stock pot. Fill with water.
  3. Add lemon juice and salt.
  4. On MED-HIGH heat, bring to a boil, cover with lid.
  5. Lower heat to medium, gently boil covered for 25-30 minutes, or until the heart (base) is tender when pressed with your finger.
  6. With a pair of tongs, carefully remove artichokes from water. Place upside down onto a large plate to drain. Serve hot, or allow to come to room temperature, or chill. Serve with Curry Aïoli on the side for dipping.
Recipe Notes

Curry Aïoli

Curry Aïoli

]]> http://aubreyabouttown.com/recipe/steamed-artichokes-with-curry-aioli/feed/ 0 2500 Curry Aïoli http://aubreyabouttown.com/recipe/curry-aioli/ http://aubreyabouttown.com/recipe/curry-aioli/#respond Mon, 25 May 2020 08:08:50 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2071 I have been making this zesty aïoli to accompany steamed artichokes for as long as I can remember, and I haven’t eaten one without it for just as long.
The Curry Aïoli is wonderful steak sauce, perfect with chilled poached fish & asparagus, and it takes a hamburger & fries to the next level. Use it in place of mayonnaise in sandwiches for something different.

Curry Aïoli
Servings2-1/2 cups
Prep Time3 mins
Passive Time60 mins
Ingredients
Instructions
  1. Combine ALL ingredients in a small bowl, whisk until smooth.
  2. Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.
Recipe Notes

Also use the Curry Aïoli to prepare Curried Chicken Salad.

]]> http://aubreyabouttown.com/recipe/curry-aioli/feed/ 0 2071 Sunday Brunch: Eggs Benedict http://aubreyabouttown.com/recipe/sunday-brunch-eggs-benedict/ http://aubreyabouttown.com/recipe/sunday-brunch-eggs-benedict/#respond Wed, 20 May 2020 13:24:22 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2361 This classic brunch feature is a favorite to many of us, and is often our go-to from that brunch menu with friends. My recipe the extra tang from the generous ratio of lemon juice, brightens up the taste buds, and pairs perfectly with the kick in my Bloody Mary, and accentuates the bright citrus in my Mimosas.

Eggs Benedict
Ingredients
Hollandaise Sauce:
Poached Eggs;
For Eggs Benedict:
Instructions
Prepare Hollandaise Sauce
  1. Fill a large shallow saucepan with 1-inch water, to create a double boiler, bring to a low simmer.
  2. In a large heat-safe bowl, whisk together 6 egg yolks, lemon juice, and water.
  3. Place bowl over gently simmering double boiler and whisk egg yolk mixture continuously until it reaches the consistency to coat the back of a spoon (about 6-8 mins).
  4. Remove from heat, and whisk another 3 mins to cool slightly - still hot, you should be able to touch without burning your finger.
  5. Place a folded kitchen towel under bowl to secure it.
  6. In a slow stream while whisking vigorously, slowly pour melted butter in yolk mixture, whisking until warm to touch and thickened.
  7. Mix in paprika, ground white pepper, and kosher salt.
  8. Cover bowl with plastic wrap, and keep warm over a bowl of hot water while you poach the eggs, or alternatively, transfer to an airtight container, and refrigerate until ready to use. Keeps refrigerated for up to 1 week.
To Poach Eggs
  1. Create an ice bath: fill a large bowl 1/3 with ice, fill 1/2 way with cold water. Set aside.
  2. Fill a large shallow saucepan with 1-inch water, bring to a very low simmer, add white vinegar.
  3. Crack one egg in a small ramekin or teacup.
  4. Slowly submerse corner of ramekin into simmering water, allowing the egg white to gently lower into water, let the egg white turn opaque, creating a little nest, then lower the rest of the egg into the ‘nest’, gentle cook until the egg whites turn just opaque completely, leaving yolk still soft and ‘runny’ (about 1 minute).
  5. With one soup spoon, and a slotted spoon, gently lift poached egg from simmering water, and gently lower poached egg into ice bath to halt cooking. Repeat with remaining 11 eggs.
  6. Keep refrigerated in ice water until ready to use. This can be done the night before if prepping for brunch the next morning.
Prepare Eggs Benedict
  1. Gently heat hollandaise sauce over a pan of hot water, or in the microwave in 10 second increments until hot to the touch.
  2. In a large skillet over medium-high heat, brown 12 slices of Canadian bacon, set aside.
  3. Toast six English muffins (12 halves), set aside.
  4. To plate: place two toasted English muffin halves onto a plate.
  5. Top each muffin half with one slice of Canadian bacon, gently top each half with warmed poached egg.
  6. Generously spoon hot hollandaise over top of poached eggs.
  7. Garnish each with a halved black olive. Serves 6.
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