Meyer Lemon Sherbet

I took the last of my folks neighbor’s Meyer lemon harvest to make some lemon sherbet. I was able to use my Christmas present to juice them – a Kitchen Aid Citrus Juicer (JE) Stand Mixer Attachment. Other than juice dripping down my arm when I first started using because the mixer’s position on the counter was up too high, it ran through the remaining lemons in no time flat.

Lemon sherbet isn’t as common as lime or orange because the lemon can curdle the cream and milk. I find using a blender to mix it plus the addition of the limoncello helps to avoid that. If you’re at all worried, chill the juice separately from the milk/cream/sugar mix and add to the blender right before pouring into the ice cream maker.

The sorbet is tart and refreshing. Definitely taste once you’ve blended the liquid and add up to a ½ cup more sugar if you prefer sweeter sorbet.

1 cup sugar (possibly more)
Zest from the lemons (about 1 tablespoon), chopped fine
1 ½ cups milk
1 ½ cups cream
1 cup freshly squeezed lemon juice
1 teaspoons of limoncello

In a food processor, combine the lemon zest and sugar and process until the sugar is made fine and the lemon zest is distributed throughout.

Place the sugar mixture and remaining ingredients together in a blender and blend to combine. Place the blender container in the fridge for at least four hours or overnight. Before putting it in your ice cream maker, give the liquid another whirl in the blender. If you want a super smooth sorbet, pass the mixture through a fine meshed sieve as you pour it into your ice cream maker.

Churn in ice cream maker per manufacturer’s instructions until almost entirely frozen, about 20 minutes or less. Don’t over churn the sorbet. Remove from the ice cream maker and place in the freezer to finish solidifying

Once it becomes frozen solid, bring the sherbet back to a softer consistency by placing container in the fridge until desired texture and serving.

Chocolate Chunk Banana Bread

Michelle hasn’t been using as many bananas in making smoothies lately so she had a surfeit of ripe bananas in her freezer. I suggested a banana bread recipe I’d seen where the chef chopped a chocolate bar instead of using chocolate chips so there are small bits of shavings and larger, gooey chunks. She agreed and this is the converted recipe she made.

Recipe without nuts

She made one double batch without pecans and one with as some of her holiday visitors have nut allergies. I’m taking one with nuts to my sister and keeping one for myself.

Slice with nuts

This is definitely a recipe you’ll want to double as there is chocolate banana goodness in every bite and it will disappear very fast.

Chocolate Chunk Banana Bread

1 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 ¼ cup granulated sugar
4 bananas (ripe and mashed)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped into chunks
1 cup pecans, toasted and chopped (optional)

Preheat the oven to 350°F.

Sift the flour and baking powder into a large bowl. Mix the butter, sugar, banana, eggs, vanilla extract, chocolate chunks and chopped pecans in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to over mix.

Pour the batter into a lightly greased and floured, 8×5 loaf pan and bake for 1 hour 15 minutes. The bread is cooked when tested with a toothpick and it comes out clean.

Leave to cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Makes 8 to 10 slices.

Chocolate Cherry Dump Cake

I wanted a quick and easy dessert for dinner. I had a box of Duncan Hines Devil’s Food Cake mix and a large jar of cherry pie filling. Perfect, especially with me adding in a half cup of dried cherries to increase the umph!

I’ve done this before with blueberries and a box of yellow cake mix (Khaki’s Blueberry Crunch). The final result from today’s is a delicious cross between a cherry cobbler and a black forrest cake.

This style of dump cake is pretty darn versatile – anything that can be made into pie filling can be the base and nearly every kind of cake mix will work. The only limitation is your imagination!

Just pour the pie filling (if using canned, two cans) into the bottom of a buttered 9X13 baking dish. Spread the contents of a box of cake mix evenly over the top and then pour a stick of melted butter on the top. Bake at 350 degrees F for 45 minutes or until it is dry on top and bubbly around the edges. Serve with ice cream.

Yum!

Peaches and Cream Ice Cream

I went to the local farm stand near my parents and got some peaches from Chilton County. This area of Alabama has some of the best peaches I’ve ever tasted. As I was eating my third peach (bent over the sink as the juices dripped down my face and arms), I decided I should probably do more than just gorge on them.

I’ve done peach ice cream before (with brandy, with buttermilk, with Greek yogurt) but not just a plain, simple peaches and cream. While you can also use frozen peaches in this recipe, since the peaches in the South are at their peak, I’ll be making mine with these beauties:

This ice cream is velvety in texture. The fresh peach taste is well complemented by the cream – so very good!

Peaches and Cream Ice Cream

2 cups chopped fresh peaches (4 medium peaches), peeled and chopped
½ teaspoon lemon juice
3/4 cup sugar (divided)
1 cup whole milk
1 cup heavy whipping cream
2 teaspoons vanilla extract

Combine peaches with 1/2 cup of sugar and the lemon juice. Let stand for one hour.

Place mixture in food processor or blender and pulse until peaches are coarsely chopped. Add remaining 1/4 cup sugar, milk, cream and vanilla to the peach mixture and mix well. Chill for 30 minutes.

Pour into your ice cream maker and churn for about 20 minutes or until desired consistency. Place in an airtight container in the freezer to finish firming up.


Cherry Pie for Pi Day

I decided to make a cherry pie this year for 3.14.

I’m being super lazy this year and using a Pillsbury Refrigerated Pie Crust – buying a 2 crust box for the top and bottom and using a can of Duncan Hines Comestock Original Country Cherry Pie Filling.

I’m spending any creativity on the top crust. I decided to go with a mock lattice,  grate pattern. Instead of weaving strips, I sliced slits in the top dough and stretched it to open it up.

Here is what I did:

Adjust oven rack to lower-third of oven. Preheat oven to 375°F. Place bottom pie crust in bottom of 9-inch pie plate and flute the edges.

Unroll remaining dough on a sheet of parchment paper. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes).

Pour cherry pie filling into bottom crust. Dot top with 2 tablespoons of butter pieces. Place top dough on pie, stretching slightly to open up the pattern. Crimp to seal the top dough to the bottom dough. If there is any leftover dough, cut into a Pi shape. Beat 1 egg with a teaspoon of water and brush over top dough. Sprinkle lightly with cinnamon sugar.

Place pie on baking sheet and bake 45 to 50 minutes or until the pie is bubbling and crust is golden brown. Let cool 30 minutes before slicing.

Serve with vanilla ice cream.

Lemon Creole Cream Cheese Pound Cake

I wanted to make a pound cake this week and, serendipitously, my parent’s next door neighbor offered to let me pick all the remaining lemons from his tree (Did you know lemon trees have thorns? I do now). Lemon pound cake it is.

Before I left New Orleans, I went to Dorignac’s Food Center to pick up some Creole Cream Cheese. This is a soft farmer’s cheese similar in texture to a mix of cottage cheese and sour cream that is both sweet and tart. Poppy Tooker has a recipe  (as does Edible New Orleans) to make your own batch. If you’re not in the area or not in the mood to make cheese, you can substitute softened cream cheese or sour cream in the recipe.

Lovely lemon flavor and scent, light texture and crumb and just the right amount of  tart to sweet. Perfect for holiday snacking with one to keep and one to give away!

Lemon Creole Cream Cheese Pound Cake

3 cups cake flour, plus more for the pan
1 tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon fine salt
1 ½ cups (3 sticks) unsalted butter, softened, plus more for greasing the pan
3 ½ cups granulated sugar
8 ounces Creole cream cheese (or use sour cream or softened cream cheese)
6 eggs, at room temperature
1 teaspoon vanilla
juice and zest from 3 lemons (about ½ cup fresh lemon juice), divided

1 ½ cups powdered, confectioners sugar

Butter and flour two loaf pans (three, if they’re small). Preheat oven to 350 degrees F.

In a medium mixing bowl, sift together cake flour, corn starch, salt and baking powder. Use a mixer to cream sugar, butter and Creole cream cheese until light and fluffy. In another bowl, beat eggs until fluffy. Add eggs to creamed sugar and mix. Stir in vanilla and half of the lemon zest. Add flour mixture to creamed mixture and mix just until combined.

Pour batter into prepared pans. Bake for an hour, until golden brown and a tester comes out clean.

Let cake cool about 10 minutes. Poke 10-15 holes evenly throughout cakes with a cake tester or toothpick. Pour ¼ cup lemon juice over the top of the cakes (works out to about 2 tablespoons per loaf pan). Let cool completely.

While waiting for the cakes to cool, make the glaze by stirring together the remaining ¼ cup lemon juice with the powdered sugar. Stir in the rest of the zest.

Remove cakes from pans once cool. Pour the lemon zest glaze over cakes, letting it fall down the sides. Let icing set for at least 10 minutes before slicing. Also good lightly toasted the next morning.

Wrap in plastic wrap to store. Wrap well in plastic wrap and aluminum foil and then in a zip top bag to freeze.

Sourdough Blueberry Muffins

While Hurricane Sally was inching her way closer, I needed to bake something to get my mind off the storm. I decided to use some of the sourdough starter I brought with me and some of dad’s blueberries to make muffins.

I had originally done this recipe but my dad didn’t like the cornmeal in them so I went with a more traditional muffin. Using brown sugar deepens the flavor and I used a Mexican vanilla extract in this recipe as it has a cinnamon flavor that goes well with the blueberries. The cinnamon sugar on the top adds a nice crunch.

They may not be pretty but they are delicious.

My parent’s house took 16 inches of water and a foot of debris with the storm surge from Sally so I will be dealing with that for a while. As there is no power or water, I won’t be cooking unless it can be done on a propane grill or griddle at my brother-in-laws house.

Sourdough Blueberry Muffins

2 cups all purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup sourdough starter
½ cup milk
1 large egg
1/4 cup melted butter
3/4 cup brown sugar
1 teaspoon vanilla extract
1 1/2 – 2 cups blueberries, fresh or frozen
cinnamon sugar for dusting

Butter a muffin tin.

Preheat oven to 400 degrees F

Whisk together dry ingredients in a medium bowl.

In a second bowl, beat together the starter, milk, egg, melted butter and brown sugar. Stir the wet ingredients with the dry, just until mixed. Fold in the blueberries just until blended.

Fill the cups of the buttered muffin tin; sprinkle the tops of the muffins with cinnamon sugar.

Bake the muffins for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan and letting cool completely.

I can’t believe Sally hit on the anniversary of Ivan. My folks had gotten 18 inches in that storm and had barely moved back in before I evacuated there for Katrina (and ended up living above their garage for more than a year).

Please keep all those in the paths of these storms in your hearts. Help if you can as we can’t forget Lake Charles and the aftermath of Hurricane Laura so many are facing as well as those other storms that are heading our way.

Thank you all for the thoughts and prayers for me and my family. We are healthy and safe. The house may be uninhabitable but we are okay and will survive.

Blueberry Pound Cake With Cinnamon Sugar Crust

My new next door neighbor was trimming his palm tree and noticed that the seed pods had filled my gutter. He cleaned the gutter for me, so I’m making a pound cake for him and his wife.

As this recipe makes two loaves, it is a treat for me, too!

As I didn’t have any buttermilk on hand and didn’t feel like running to the grocery store, I basically curdled milk to get the same effect. I had that cup of cream left over from the vanilla ice cream I made, so I just added to it the zest and a tablespoon of juice from a lemon and let it sit on the counter for 10 minutes. The other benefit of doing this substitution is it adds a light lemon flavor to the cake and that goes really well with blueberries.

I have a ton of frozen blueberries and they are just as good as fresh in this dish. Don’t thaw them as the juice will stain the batter too much. They’ll thaw in the cake while it cooks.

Whether you use fresh or frozen blueberries, you will want to toss them with flour (steal 2 teaspoons before you sift the flour so you don’t have too much extra flour in the final dish). This will keep them from sinking to the bottom of the batter so they’ll stay distributed throughout the cake.

Just as lemon goes well with blueberries, so does cinnamon. Instead of flouring the pans, I’m dusting them lightly with cinnamon sugar and adding a sprinkle of cinnamon sugar to the top as well.

Blueberry Pound Cake with Cinnamon Sugar Crust

1 ½ cups blueberries, fresh or frozen
3 cups all purpose flour, divided
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk (or my substitute, see above)
3 tablespoons cinnamon sugar, divided

Preheat oven to 350 degrees F.

Butter two loaf pans and, instead of flouring them, add a tablespoon of cinnamon sugar per pan to dust the interior with sugar. Focus on the sides. It will make for a sweet crust that enhances the flavor of the blueberries.

Take 2 teaspoons of flour and toss with the blueberries. Set aside.

Sift together the remaining flour, baking power, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract. Add flour mixture to creamed mixture alternately with buttermilk, beating well after each addition.

In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Gently stir in flour coated blueberries.

Pour batter evenly into prepared pans. Lightly dust top of batter with remaining cinnamon sugar. Bake for 60 minutes or until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

One of the best things about poundcake is that it can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Summer Cocktail Piña Colada

Pineapples were on sale so I bought one, brought it home and sliced it up. I collected a little more than a cup of the slices and placed them in a bag in the freezer overnight.

Once frozen, they would be perfect for Piña Coladas!

I made one batch with spiced rum and the other with light rum. Both very good and refreshing. I ended up adding a tablespoon of simple syrup to the spiced rum to mellow it out but taste yours and see if it needs any sweetening.

You don’t need to be tired of your lady to enjoy these – they are a great way to end a week and an even better way to end July.

Piña Colada Cocktail

½ cup spiced or light rum
½ cup coconut milk
½ cup frozen pineapple chunks, plus fresh for garnish
1 cup ice

Add rum, coconut milk, pineapple chunks to a blender with ice. Blend until smooth.

Pour into 2 glasses.

Garnish each glass with a swizzle stick filled with pineapple chunks.

Meyer Lemon Pie

I’ve had a craving for lemons lately. I made a big pitcher of lemonade the other day but that just wasn’t enough. My dad was eating a slice of key lime pie from the icebox and the light bulb went off – lemon pie!

I really like the sweeter, mellow lemon flavor of Meyer lemons, so I was happy to see them in the grocery store.

I used the America’s Test Kitchen crust. The saltine crackers are a good alternative to a graham cracker crust.

The result is light and not too sweet, not too tart – Goldilocks would love this pie!

While you can top with the whipped egg whites or whipped cream, I usually don’t bother. I don’t want anything to distract from the lemons.

Meyer Lemon Pie

53 saltine crackers, about a sleeve and half
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
¼ cup light corn syrup
14 ounce can sweetened condensed milk
4 egg yolks
¼ cup milk
1 tablespoon lemon zest
1/8 teaspoon salt
½ cup fresh lemon juice

Preheat oven to 350 degrees F.

In a food processor, crush saltines and salt. This takes about 15 pulses. Add in butter and corn syrup. Pulse until it looks like coarse sand, about 15 pulses.

Press into a 9 inch pie plate. Bake for 15 minutes or until lightly golden.

In a bowl, use a whisk to mix sweetened condensed milk, egg yolks, milk and zest. Whisk in salt and lemon juice. Pour into still warm pie crust and return to oven for 15-18 minutes. It should only have a slight jiggle.

Cool on the counter for 15 minutes before transferring the refrigerator overnight (at least 4 hours). The pie needs to be completely chilled before slicing.