Monthly Archives: October 2012

citrus buttermilk berry cake

citrus berry buttermilk cake

i found this recipe from a .33 cent greeting card, the kind that just has a photo up front but no message inside. the cake is meant to be served sliced with a berry sauce (coulis) on the side but since berries are bountiful now i studded the cake batter with a mixture of raspberries and blackberries. i also substituted a combination of lemon, lime and orange peels (the original recipe calls for Meyer lemons.)
the result is a truly pleasant cake with “sweet” and “tang” perfectly balanced, just right for tea time…my boys loved it so much. (daughter is away at college :uhoh: ) i think you can experiment with other fruits to add on, or you can try it plain. and it will taste nothing like plain!

3 large lemons, peel grated and juice reserved (2-3 tbsps.juice total)
4 large eggs
1 cup unsalted butter, softened
2 cups granulated sugar
1 & 3/4 cups all purpose flour, sifted
1 & 1/2 cups cake flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup buttermilk
1 & 1/2 cups fresh or frozen berries

combine lemon juice w/ rind; beat the eggs in small bowl.
cream sugar and butter in a bowl using an electric mixer or by hand.
gradually add eggs and lemon juice and rind mixture while continuing to mix. sift remaining dry ingredients together. add to the bowl a little at a time, alternating with buttermilk to prevent mixture from becoming too thick (start and end with dry ingredients). mix only until ingredients are just combined.
pour a third of the batter into a well buttered and floured 10 inch springfrom pan or a 9 inch tube pan. scatter half of the berries, then pour half of remaining batter, scatter more berries, then cover with the last of the batter. bake at 350F for 1 hour or until a toothpick comes out clean when it probes the center.
after resting for 5 minutes outside the oven, remove cake from pan onto a wire rack. to enhance lemon flavor make a syrup using a lemon juice and syrup mixture (equal parts, warmed to dissolve the sugar), and brush over the top of the cake while still warm.

spiedini alla Romana: mozzarella skewers in anchovy sauce

cheese-mozzarella skewers w/ anchovy sauce
i knew i had to make these the moment i saw them…i guess this is the definition of love at first sight.
the minute i saw them i knew they were worth trying out. reading the recipe for the first time it looked, ridiculously simple, something unbelievable, too easy, too good to be true, with the promise of bold and daring tastes.

spiedini alla Romana will speak for me. from Mario Batali, Molto Italiano, 2005.

1 loaf day old Italian bread cut into 2-inch thick slices and then in two 2-inch cubes
1 pound fresh buffalo mozzarella, cut into 2-inch cubes
1 & 1/2 cups extra virgin olive oil
3 large eggs
8 salt-packed anchovies, filleted, rinsed, and chopped in two 1/8 inch pieces
1/4 cup finely chopped Italian parsley

16 short bamboo skewers

thread 3 cubes of bread and 2 cubes of cheese onto each skewer, beginning and ending with bread, and sandwiching the cheese tightly between the bread cubes. set aside.
spiedini alla Romana
in a large deep heavy-bottomed skillet, heat 1 cup of the olive oil over high heat until almost smoking. meanwhile, lightly beat the eggs in a large shallow bowl.

working in batches, dip each skewer in the eggs, turning to coat, then lift out, letting the excess drip off, and add to the oil. cook, turning occasionally, until light golden brown on all sides, about 5 minutes.
transfer the skewers to a plate lined with paper towels to drain.

in a small saucepan, combine the remaining 1/2 cup olive oil and the anchovies and bring to a boil over low heat, stirring until the anchovies have fallen apart. remove from the heat and stir in the parsley. transfer the spiedini to a platter or individual plates, pour the oil over them, and serve.