Tag Archives: Sauce

TWD:BWJ Lemon Loaf Cake

Walk Through The Bible In One Year
Week 12 reading plan per day
Click on the colored link to read each day’s scripture.
Monday Judges 1-4, Tues Judges 5-7, Wed Judges 8-10,
Thursday Judges 11-14, Friday Judges 15-18,
Saturday Judges 19-21, Sunday Ruth
Enjoy The Read!

It’s another Tuesdays With Dorie and I am joining 400+ other bakers and bloggers today as we bake and blog about Lemon Loaf Cake from Dorie Greenspan’s book, Baking With Julia.
I love most anything lemon.
I truly love pound cake.
Lemon Loaf Cake – a bit of a disappointment for me – until the morning after.  There I said it. I made a Tuesdays With Dorie recipe that I probably won’t make again.   In her book, Baking With Julia Dorie Greenspan writes “this cake is a fooler: its texture is that of a classic pound cake, moist, firm, tightly knit, but it’s made in just five minutes using the same sponge technique you’d draw on for almost weightless genoise.”  Having said that, she is right.  The cake fooled me because it didn’t have much lemon taste.  She is right — it is moist and firm.  She is right it — takes just about 5 minutes to mix up and toss in the oven.  However, here is where I got into trouble. Cruising through some TWD chatter I read that Diane of Ginosko said she already had a killer terrific lemon loaf recipe and she didn’t know if she would make this one or maybe do a comparison.  I was intrigued.  I asked her for the recipe.  Then Carmen of Baking is my Zen fame, and my new TWD:BWJ blogger friend, contacted her also asking for the recipe.  Well my friends, Diane sent me a recipe for Jameson’s Lemon Bread.  Little did I know what was about to happen.  I bought lemons -
Cleared the counter and set out to make both of the lemon recipes.  It didn’t take me long to have the counter looking like this.

Just as Dorie said, the Lemon Loaf Cake went together fast and easy.  I was very tempted to add a little lemon flavoring or lemon juice but in true comparison style, I made the recipe just as directed.   The loaf cake raised beautifully and looked gorgeous coming out of the oven.  The Jameson’s Lemon Bread didn’t raise much, but looked good out of the oven.  While it is still hot the real crowning touch is the addition of a lemon/sugar mixture poured over the bread.
For the taste test, I sliced the cake-bread loaves and took them to a fellowship lunch with friends from Community Bible Study.  I served the Lemon Loaf Cake sliced thin with homemade raspberry sauce and a dollop of whip cream. (At the end of the post I included the recipe for Jameson’s and the Raspberry Sauce.)
The Jameson’s Lemon Bread I sliced and served just as it was.  Ten women, ten opinions, and hands down … they all agreed that while the Lemon Loaf Cake was tasty with the raspberry sauce, the Jameson’s Lemon Bread is moist and nutty with a much stronger flavor of lemon and therefore was the overall favorite!  Such a scientific test with results that were exactly how I felt.  :)
The Jameson’s Bread includes chopped nuts (I used pecans) and the flavor of the nuts really comes through.  Additionally, the juice/sugar topping is a winner.  If I did ever make the Lemon Loaf Cake again, I would add nuts and the lemon juice/sugar topping.  But then, if I am going to do that … why wouldn’t I just make the Jameson’s in the first place?

The bread didn’t last a day between the women and my family.  My sous chef-dish washing mom only got a little piece of Jameson’s for breakfast.  However, it was the morning after that I really made the best discovery.  Two pieces of Lemon Loaf Cake remained.  Oatmeal for breakfast, cake on the side? Sure, why not.  I toasted the loaf cake and found the very best way to serve it!  Lightly toasted it was absolutely wonderful.  I was so surprised what a difference the light toasting did to taste and texture.  I think Dorie even mentions toasting it, but that little nugget of info I apparently needed to discover on my own.

There are several ways you can get the recipe for the Lemon Loaf Cake.  First, to the right of this blog post you will find an Amazon link to Dorie Greenspan’s book should you like to buy the book.  Or, both of today’s TWD hosts have posted the recipe within their blogs.  Click on their name and it will take you to their blog.  Thank you Truc and Michelle!

Truc at TREATS
Michelle at The Beauty of Life

I had fun comparing these two recipes and I am including the recipe for Jameson’s Lemon Bread below.  Thank you to Diane for sharing the recipe, to Carmen for sending it my way and to Dorie for the awesome time I am having baking my way through Baking With Julia!

Bon Appetit’!  Many Blessings and Happy Cooking!

Jameson’s Lemon Bread

Serves 8-10
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
From book Bed and Breakfast Cookbook, pg. 55
This luscious lemon bread pops with flavor and texture. The nuts and lemon blend together wonderfully and the glaze takes this bread over-the-top. Definitely a keep-close-at-hand recipe!

Ingredients

  • 1/2 cup Unsalted Butter, room temperature (or shortening if you prefer)
  • 1 cup Granulated Sugar
  • 2 Eggs, slightly beaten
  • 1 1/4 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Milk
  • 1/2 cup Finely Chopped Nuts (I use Pecans for this recipe)
  • 1 Lemon Rind, Grated

Glaze

  • 1/4 cup Granulated Sugar (Can use powdered sugar, if you prefer)
  • 1 Lemon, juiced

Directions

1 Preheat oven to 350 degrees F. Grease a 5" x 9" loaf pan.
2 Cream the butter and 1 cup sugar. Mix in eggs. Sift flour, baking powder and salt together. Alternately add the flour mixture and the milk to the butter mixture, stirring as you go. Mix in nuts and grated lemon rind.
3 Bake for 1 hour. Just before the bread is ready to come out of the oven, combine the 1/4 cup sugar with the juice of one lemon. Pour over the top of the loaf when it comes from the oven. (Poke a few holes in the bread top with a toothpick so the lemon-sugar mixture will drip into the bread.)
4 Serve warm or at room temperature.

Note

Can use butter or shortening.


Raspberry Sauce

This classic dessert sauce can be served with lemon loaf cake, pound cake, chocolate souffles and cheesecakes, over ice cream, alongside bread puddings - or even to dress up plain yogurt!

Ingredients

  • 1 pint Fresh or Frozen Raspberries
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Cornstarch
  • 1 cup Cold Water

Directions

1 Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2 Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3 Puree the sauce in a blender or with a hand held immersion blender. Serve warm or cold. The sauce will keep in the refrigerator up to 2 weeks.

Note

** Original recipe says to strain after blending.  I don't do that, I prefer the seeds and all blended and not strained.

Grilled Tilapia with Supreme Sauce

Matthew 5:19 Therefore anyone who sets aside one of the least of these commands and teaches others accordingly will be called least in the kingdom of heaven, but whoever practices and teaches these commands will be called great in the kingdom of heaven.

Fall is here.  That is when the temperatures fall and we have 39 degrees at night and 80 degrees during the day!  Oh well, often times I can’t make up my mind either!  The last of the garden produce is in.  It kinda makes me sad.  I love having fresh produce on hand.  This weekend I cut up the last of the peppers and put them in the freezer.  I will enjoy using them all through the winter.  We planted both red and green peppers.  What we got were green peppers with an occasional red spot.  I’m fairly certain that isn’t how mother nature intends us to do it, but sometimes you get what you get.

I know I have said before that we really love Tilapia.  We’ll we do!  So I am always looking for a new way to fix it or a new surprise topping.  This Supreme sauce turns grilled Tilapia into a meal fit to serve — we’ll on a cruise ship!  :)  I hope you enjoy it also.

Supreme Sauce also known as Sauce Supreme is a white sauce used in many dishes.  It is a derivative of one of the 5 “Mother Sauces” called veloute sauce made with chicken stock. The basic ingredients of supreme sauce are chicken veloute sauce, heavy cream, butter, lemon juice, salt and pepper.

Supreme sauce is similar to another one of the “mother sauces” called béchamel sauce, another white sauce. The basic ingredients for béchamel sauce are butter, flour, milk, salt, pepper, and sometimes nutmeg.  The only major differences are the use of cream instead of milk, and the use of nutmeg.  We are not wild about nutmeg at our house and so I usually do not use this sauce.

Supreme sauce is typically served in chicken recipes or with any kind of poultry, seafood recipes, and lamb sweetbreads recipes.  Supreme sauce is also served on white fish such as cod, or shellfish such as pan-fried scallops.  And in our case, Tilapia!  We love Supreme Sauce and I like to occasionally add a bit of cayenne pepper giving the sauce a little “kick!”

In the future I plan to share the recipes for all of the 5 “Mother Sauces”, but for now I will start with my favorite!

TILAPIA WITH SUPREME SAUCE
 

4 – 6 Tilapia filets (you will have enough sauce for at least 6)
Pour ¼ cup lemon juice over filets and let it set while putting together seasoning.Seasoning:

Mix together in a plastic bag

Place fillets one at a time in the plastic bag, shake gently coating fish with seasoning.

Sprinkle 2 tablespoons olive oil in heavy skillet over medium heat.  When oil is sizzling hot, cook filets 5 minutes on each side, turning once.

While filets are cooking start making the Sauce Supreme. (or you can make the sauce first and just keep it warm while cooking the fish.)

Sauce Suprême

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons heavy cream
  • Juice of half a lemon
  • 1 cup chicken stock
  • Salt and pepper

French sauces take care and a watchful eye.  Do not leave them or they will come out lumpy or burned.

*  Begin by preheating a pan to medium.
*  Add the butter.
*  When it melts, immediately add the flour and stir constantly until the flour and butter are incorporated into a roux and forms a paste.
*  Add the cream, bit by bit, pouring slowing until it is incorporated.  You pretty much never stop stirring.
*  Add the chicken stock in the same manner.
*  Add the lemon juice and cook for another minute or two or until you receive a sauce-like consistency with no lumps or thickness.
*  Add more stock if needed to thin.
*  Season with salt and pepper to taste.

Remove fish filets to serving platter, gently spoon Supreme Sauce over each filet.  Serve remainder of sauce on the side.

Tilapia with Sauce Supreme

Bon appétit

DEFINING THE FIVE MOTHER SAUCES

Béchamel,the classic white sauce, was named after its inventor, Louis XIV’s steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.

Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict (one of my very favorites.)   Mayonnaise is a thick, creamy dressing that’s an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It’s also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

Vinagrette is a sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.

TIPS FOR SAUCE SUCCESS

Constantly stir roux-thickened sauces while cooking to prevent lumps.

If you must leave the sauce for a few seconds, set the pan off the heat during that time.

If a roux-thickened sauce develops a few lumps, beat them out with a rotary beater or wire whisk.  As a last resort, strain sauce with sieve to remove lumps.

Cook egg-thickened sauces over low heat, or cook these sauces in the top of a double boiler over hot, not boiling, water.

Always temper (warm) the egg yolks before adding them to the sauce by first stirring in a little of the hot sauce mixture into them. Then add to the remainder of the sauce mixture. Never let a sauce boil after the egg yolks are added as the sauce may curdle.

Don’t let water boil in the bottom of the double boiler if you use it to make egg-thickened sauces. Also, be sure that the water doesn’t touch the bottom of the pan holding the sauce.

Homemade Hot Pepper Sauce

I thank my God every time I remember you. 4 In all my prayers for all of you, I always pray with joy 5 because of your partnership in the gospel from the first day until now, 6 being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.  Philippians 1:4-6

GIRLFRIENDS IN GOD today’s post.

This year Lee grew cayenne peppers in our garden.  I was thinking I wanted to just string them together for a little decoration!  But, when he brought them in it didn’t seem fair to him to let them just hang around :)  So, I set off to make some pepper sauce.  He likes to put pepper sauce on his pinto beans, turnip greens, pizza, and a variety of other dishes.  The sauce is just too hot for me, but I did have fun making it.  Looking around for something to store the pepper sauce in I came upon these little coke bottles in the back of my pantry.  They are so cute and worked just great!

Mixed Peppers

When it comes down to it, cayenne peppersare quite a bit hotter than jalapenos.  In fact, on the Scoville heat index, cayenne peppers range from 30,000 to 50,000. You can usually find cayenne peppers in fresh, dried or ground form in your local grocery store. These peppers are rather hot when they are picked right from the vine. If you take a bite out of a fresh cayenne pepper, you will experience the same kind of rush that you might from eating a lot of dark chocolate. (However, I really wouldn’t recommend it!) This is from the endorphins that are released in your system when you eat the pepper. The capsaicin contained in cayenne peppers are most effectively released when you roast them.

Hot Pepper Sauce
Ingredients

  • Hot peppers, any variety and amount*
  • White Vinegar
  • Garlic (optional)

Directions

Clean the glass jars you are going to be using. Glass soda bottles, oil and vinegar bottles, or decorative bottles can all be used.

Wash peppers and either chop then to fit in your jar or bottles. You may also leave them whole and put a little slit in them so that the vinegar penetrates them.

Add peppers stuffing the bottle or jar as much as you can. Add garlic to a decorative bottle or jars.

Bring vinegar to a boil. My recipe says 2 cups, but use as much as needed to fill the amount of bottles you have.

Pour boiling vinegar over peppers. Make sure peppers are completely covered with vinegar.

Leave a little airspace then top with the lid or spout.

Let it sit for a few weeks and enjoy. I always store them in the pantry, if it makes you feel better, store in the fridge, but it isn’t necessary.

Cook’s Notes:
*Amount of peppers used depends on how hot you want your sauce and what type peppers you have on hand and how big of a bottle you are going to use. Jalapeno peppers and cayenne peppers are HOT and just after a couple days my sauce was hot and ready to be used.

*When you using larger peppers such as Banana or Anaheim peppers, you can cut the peppers in long narrow strips to get them in your desired bottles or jars.

* The actual amount of vinegar needed depends totally on how many peppers you have and the size of your bottle. Make sure bottles are stuffed full of peppers and filled with vinegar.

* Hot pepper sauce is great on pinto beans, greans, in soups, or to add a touch of heat to about any food, tableside.

Hot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.

There are many recipes for hot sauces – the common ingredient being chili peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers.[1] The peppers are infused in anything from vinegar, oil, water, beer and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including those used to add extra heat, such as pure capsaicin extract and mustards. If your fresh hot sauce is bubbling or fizzing it is not bad it is just fermenting. (search for fermented hot sauce recipes).

Habanero Hot Sauce
  • Mexico – Mexican hot sauce typically focuses more on flavor than on intense heat. The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all. Chipotles (dried and smoked jalapeño peppers) are a very popular ingredient of Mexican hot sauce. Some sauces produced in Mexico are high-vinegar-content similar to the American Louisiana-style sauces. Mexican-style sauces are also produced internationally (e.g. Huffman’s Hot Sauce and Kaitaia Fire from New Zealand). Some less hot sauces, like achiote or adobo, are used basically as part of some dishes, but they are used as a condiment, too.

    • Valentina, a traditional Mexican sauce

    • Búfalo, a popular Mexican sauce

    • Chile de Arbol, very hot, similar to cayenne peppers, used in the popular Torta Ahogada dish

  • United States: Most often called hot sauce, they are typically made from chili pepper, vinegar and salt. Peppers used are often of the varieties cayenne, jalapeño and habanero; chipotles are also common. Some hot sauces, notably Tabasco sauce, are aged in wooden casks similar to the preparation of wine and fermented vinegar. Other ingredients, including fruits and vegetables such as raspberries, mangoes, carrots, and chayote squash are sometimes used to add flavor, mellow the heat of the chilis, and thicken the sauce’s consistency.

    • Louisiana-style: Louisiana-style hot sauce contains red chili peppers (tabasco and/or cayenne are the most popular), vinegar and salt. Occasionally xanthan gumor other thickeners are used.

    • Chili pepper water: Used primarily in Hawaii, this concoction is ideal for cooking. It is made from whole chilies, garlic, salt, and water. Often homemade, the pungent end product must be sealed carefully to prevent leakage.

    • Sriracha sauce An American variant of a traditional Thai hot sauce, made primarily of ground chilies, garlic, vinegar, and salt. Often called “rooster sauce” after the predominant brand’s label.

    • A very mild chili sauce is produced by Heinz and other manufacturers, and is frequently found in cookbooks in the U.S. This style chili sauce is based on tomatoes, green and/or red bell peppers, and spices; and contains little chili pepper. This sauce is more akin to tomato ketchup and cocktail sauce than predominantly chili pepper-based sauces.[2]

    • New Mexico: New Mexican style chile sauces differ from others in that they contain no vinegar. Almost every traditional New Mexican dish is served with red or green chile sauce. The sauce is often added to meats, eggs, vegetables, breads, and some dishes are, in fact, mostly chile sauce with a modest addition of pork, beef, or beans.

      • Green chile: This sauce is prepared from any fire roasted native green chile peppers, Hatch, Santa Fe, Albuquerque Tortilla Company, Bueno and Big Jim are common varieties. The skins are removed and peppers diced. Onions are fried in lard and a roux is prepared. Broth and chile peppers are added to the roux and thickened. Its consistency is similar to gravy, and it is used as such. It also is used as a salsa. It is generally preferred over red chile.[citation needed]

      • Red chile: A roux is made from lard and flour. The dried ground pods of native red chiles are added. Water is added and the sauce is thickened.

My Own Marinara Sauce

Our Aunt Mattie Lou, often times says  “we do not have, because we do not ask.”  I so agree with her.  The Bible says in   James 4:2

“You desire but do not have, so you kill. You covet but you cannot get what you want, so you quarrel and fight. You do not have because you do not ask God.”

Start today – talk to God!  ASK.

******************************************************************************

I am still flying high from the great success with my Victorio Food Strainer, which is all I could blog about yesterday!  :)  I had several choices what to do with the 10 cups of tomato puree that I got from the first batch of tomatoes that I processed.  It isn’t a great amount, so I knew it wouldn’t be worth canning sauce or juice.

However, my brother John, and his wife Jeanne, and their girls, Cathy and Stephanie are coming for a visit next week.  I plan to make Italian Burgers this weekend and I knew that a fresh marinara sauce would be just the thing to add to the filling as well as for dipping!

Italian Burgers

“Marinara” actually means sailor-style sauce.  There are at least two folk theories as to the origin of this sauce: One says cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World vegetable) to Europe. This meat-free sauce was easy to make and resisted spoiling due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented.   The other theory for this unusual named dish refers to the fast, fresh sauces (which usually contained onions and tomatoes) that the wives of Neapolitan fishermen would prepare from their husbands’ catch of the day.

Regardless of the origin, making my own marinara sauce has spoiled us from ever wanting the sauce that comes from a jar!  My marinara recipe is parts and pieces of recipes that have given me mixed results.  You can adjust the amount of each ingredient up or down based upon how much sauce or puree you start out with.  If you want to make your own Marinara but don’t want to start from a garden tomato you can easily start with tomato sauce from a can — you will still end up with something tastier than canned marinara!

I wish you could taste this sauce.  It is the very best I have ever made and I can’t wait to share it with my family.  Have fun!  I sure did!

My Own Marinara Sauce
by Catherine
10 cups fresh tomato puree
2 Tablespoons parsley (dried)
4 cloves chopped garlic (2 teaspoons minced)
1 teaspoon oregano
1 teaspoon kosher sea salt
½ teaspoon ground black pepper
3 Tablespoons olive oil
½ cup finely chopped onions
1 cup white wine (whatever you have on hand)

*Heat oil and saute’ garlic and onion until soft and golden (be careful not to burn.)

Stir in all other ingredients.

Simmer, do not boil, until the sauce is your desired consistency.

Homemade Marinara Sauce

Notes:
*   Most generally I would use a dry white wine, like a Chardonnay, but I have even used Moscato, which is a sweet dessert wine and it was great!

*   I simmered 10 cups of juice/puree about 7 hours and ended up with 1 quart of marinara.  That may seem like a long time but it isn’t much work and the truth is I ended up with a marinara sauce that is so much better than anything you can buy.

*  This recipe is a compilation of several marinara recipes that I have tried.  To me this is the best mix of ingredients for a deliciously rich and hearty sauce.

Selecting vegetables Whether in your supermarket’s produce aisle or at your local farmers’ market, fresh vegetables should look firm, plump, and as if they’re bursting with life.  Avoid those that are dried out, bruised, discolored, or overly soft.

Related Posts Plugin for WordPress, Blogger...