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
Prep time
Cook time
Total time
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!
Serves: 8-10
  • ½ cup Unsalted Butter, room temperature
  • 1 cup Granulated Sugar
  • 2 Eggs, slightly beaten
  • 1¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Milk
  • ½ cup Finely Chopped Nuts
  • 1 Lemon Rind, Grated
  • ¼ cup Granulated Sugar
  • 1 Lemon, juiced
  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 ¼ 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.
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!
  • 1 usa pint weight Fresh or Frozen Raspberries
  • ¼ cup Granulated Sugar
  • 2 tablespoon Cornstarch
  • 1 cup Cold Water
  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.
** 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!


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


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.


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.

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