Fresh grated ginger and lemon zest add zest, sparkle and punch.
Today I began cooking for a holiday party I’m hosting the day after tomorrow. One item I want on the menu is an old-fashioned spice cake, and while thumbing through cookbooks in search of a recipe, I was imagining rich layers of flavor that would be more redolent of spice than cloyingly sweet. No such luck; I couldn’t find the perfect recipe.
After describing my fantasy cake to Lucy (the most talented pastry chef I know), she described a recipe with fresh, snappy ginger that plays off dark savory notes in molasses – she promised lemon zest and curd will make it sing.
Making the batter.
The results were the Hallalujah Chorus in my mouth – moist, yet rich with old-fashioned, home-baked flavor; I plan to serve it with whipped or Devon cream on the side.
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
There are over a hundred billion stars in our galaxy. Says Google, at least. After perusing chocolate chip cookie recipes on-line this week, I’m guessing there are about that many recipes for chocolate chip cookies. Minimum. So do I really need to burden the web with, yet, another one? It depends. What’s your taste in cookies? The following list … Full recipe post »
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