GLAZE
2 tablespoons melted butter
2 tablespoons fresh lemon juice
1 cup confectioners’ sugar
1. Preheat oven to 350°F; set oven rack to middle position. Lightly butter and flour a 9-by-5 inch-loaf pan.
2. In a medium bowl, whisk flour, baking powder and salt.
3. In food processor, pulse granulated sugar and zest until combined. Add lemon juice, eggs and vanilla; process until combined. With machine running, add 1 cup melted butter in steady stream. Transfer mixture to a large bowl. Fold in flour mixture until just combined.
4. Pour batter into prepared pan; smooth top. Bake 60 to 70 minutes, until golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack; cool in pan 15 minutes. Run a knife around pan edges; invert cake onto rack. Turn cake right-side up and cool completely.
5. For glaze: In a small bowl, whisk 2 tablespoons melted butter, 2 tablespoons lemon juice and confectioners’ sugar until smooth. Drizzle over cooled cake.
* * *
TIP
Always use pure vanilla extract, which has a far superior flavor to imitation vanilla
* * *
Easter Bunny Cake
Although you can buy a pan shaped like a bunny, you can also create a perfectly cute bunny using two 9-inch cake pans. Kids can join in the fun by decorating the cake with jelly beans for eyes and nose and licorice for whiskers.
Serves 10 to 12
CAKE
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1 ¼ cups vegetable oil
1 tablespoon vanilla extract
4 large eggs
3 cups grated peeled carrots (from about ¾ pound carrots)
1 cup chopped pecans
1 cup sweetened coconut flakes
FROSTING
8 ounces cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
2½ cups sifted confectioners’ sugar
1. Preheat oven to 325°F. Lightly butter two 9-inch cake pans. Line pan bottoms with parchment or wax paper; butter paper.
2. In a medium bowl, combine flour, baking powder, soda, salt and cinnamon until combined. In a large bowl with electric mixer, beat granulated sugar, oil and vanilla until blended. Add eggs, one at a time, beating well after each addition. Slowly add dry ingredients, beating just until blended.
3. Fold carrots, pecans and coconut into batter until combined. Spread batter into prepared pans, smoothing top. Bake 50 to 55 minutes, until toothpick inserted in center comes out clean. Transfer to wire rack; cool for 15 minutes. Run a knife around edges of cake to loosen from pan; invert onto wire rack to cool completely. Remove wax paper.
4. For frosting: In a large bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until smooth and completely blended, about 2 minutes. Slowly add confectioners’ sugar, beating until smooth. Increase speed and beat 2 minutes until frosting reaches spreading consistency.
5. Place one cooled cake at the bottom of a large platter or foil-lined rectangle of cardboard. Place the other cake on a cutting board. Cut two long oval-shaped bunny ears out of the cake on the cutting board. Place the ears above the cake on the platter. (Reserve or eat the scraps.) Frost the bunny cake. Decorate as desired. (You can also cover the entire cake with additional shredded coconut before adding a bunny face.)
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TIP
You can also assemble the cake in the traditional layer cake shape. Either way, you’ll have enough frosting.
* * *
Fourth of July
at 92 PACIFIC BOULEVARDandTHE WATERFRONT PARKwith
Troy and Faith Davis
I love birthdays, always have. Faith Davis (who used to be Faith Beckwith) feels the same way. She’s so good about remembering everyone’s birthday and now that she and Troy are married, there are a lot more of them to celebrate. One that’s especially fun for both of us is the Fourth of July—a birthday the entire country celebrates.
Harry, my cat, hates all the noise and the fireworks, but I keep him securely inside the house. Justine says it’s the same with their dog, Penny, who cowers upstairs under one of the beds. Harry, being a cat, has more dignity but seems to think I’m doing this to him on purpose. However, Harry and Penny are the only members of the family who voice any objections to our Fourth of July celebrations.
Believe me when I tell you that no one complains about the community barbecue!
Faith has just begun a new tradition for our Fourth of July celebration. We start with a light brunch at 92 Pacific Boulevard. Not everyone comes to that, of course, just eight or ten of us, but after the meal we help Faith in her kitchen, marinating chicken pieces and making vats of potato salad. Then we head out to the Waterfront Park.
The entire community of Cedar Cove is invited to join in a potluck picnic down at the park, and we all bring our special Fourth of July dishes. Faith doesn’t dare show up without her marinated chicken. Troy, Bob Beldon and a few other husbands man the barbecues, and the aroma drifts through the park until all our mouths are watering.
Everyone always asks for my Herb Garden Pesto Rigatoni, too. Peggy’s presence (and Bob’s, of course!) is eagerly anticipated—and it isn’t just because of her Strawberry-Rhubarb Crisp. That’s another one of those recipes in high demand. No one makes it better than Peggy and I suspect it’s because she grows both in her large garden.
Corrie contributes a dessert, too. She usually brings a Peach and Raspberry Cobbler and has always refused to share the recipe—until now. To be fair, she didn’t refuse to share, she just kept forgetting…or so she says. We love to tease her about that.
Olivia’s contribution is her Grilled Baguette and Tomato Salad, which is just perfect for summer.
We arrive at the park shortly after twelve and have everything set up and ready by midafternoon. For the last few years the men (and a few of the women) have gotten involved in a poker tournament spearheaded by Jack. The rest of us generally just visit in that wonderful way women do. It makes for such a relaxing afternoon and such a great opportunity to catch up on gossip. (Oops! I mean news.) Naturally I work on my knitting, and I’m not the only one. Faith, and more recently Troy’s daughter, Megan, also bring theirs.
There’s always food left over for a late-evening snack, so we bring everything out again before the fireworks. And last year there were some private fireworks, too—I saw Troy and Faith cuddling in the dark. I do love a romance; I think everyone does. All I can say is that it took them long enough to realize what most of us already knew. Troy and Faith belong together. I’m so glad they were willing to put their differences behind them. I know Megan agrees with me, as do Scott and Jay Lynn, Faith’s children.
We have a lot to celebrate in our community and our country. The Fourth of July represents the triumphs of the past and all our hopes for the future. I can’t think of a more appropriate way to spend it than with family, good friends and good food.
Fresh Summer Salsa with Homemade Tortilla Chips
This is a mild salsa; add another jalapeño or extra hot sauce if you want it spicier.
Makes 48 tortilla chips and 2 cups salsa
CHIPS
6 medium flour tortillas
Olive oil
Kosher or sea salt
SALSA
3 large tomatoes (about 2 pounds), cut into small dice and drained of juice
1 red bell pepper
1 jalapeño pepper, seeded and minced
¼ small red onion, cut into small dice
2 cloves garlic, minced
2 tablespoons fresh lime juice (from 1 lime)
2 tablespoons cider vinegar
¼ teaspoon ground cumin
¼
cup fresh cilantro, chopped
1. For tortilla chips: Preheat oven to 300°F. Stack tortillas and cut stack into eight wedges. (You’ll have 48.) Arrange wedges on a baking sheet. Brush with oil; sprinkle with salt. Bake 12 minutes, or until golden. Transfer to a wire rack to cool.
2. For salsa: Combine all ingredients except cilantro in a large bowl. Add cilantro just before serving.
* * *
TIP
Don’t let homemade salsa sit for more than 4 hours at room temperature. The texture will soften too much and the bright flavor will dull. You can cover it tightly with plastic wrap and store in the refrigerator for up to 3 days, but it’s always best eaten freshly made.
* * *
Creamy Bean Dip
Start to finish, it takes about 5 minutes to get this dip in the oven, so you don’t need to make it in advance.
Makes about 6 cups
1 15-ounce can refried beans
4 ounces cream cheese, at room temperature
1 cup sour cream
1 package taco seasoning mix
½ pound Velveeta or sharp cheddar cheese, cut into cubes
1. Preheat oven to 350°F. In a large bowl, blend beans, cream cheese, sour cream and seasoning mix. Fold in cheese cubes.
2. Scoop dip into a 2-quart casserole. Bake 30 minutes, until cheese melts and dip is warmed through.
* * *
TIP
If you want to shave a few more moments off the already-quick preparation time, use preshredded cheese.
* * *
Grilled Baguette and Tomato Salad
Don’t refrigerate this salad; the bread will get too soggy and tomatoes will lose their flavor.
Serves 4 to 6
½ French baguette or Italian loaf
½ cup extra-virgin olive oil, divided
1/3 cup rice vinegar
2 tablespoons lime juice (from 1 lime)
3 large tomatoes (about 2 pounds), chopped
3 cloves garlic, minced
½ cup chopped fresh parsley
¼ cup chopped red onion
Salt and pepper
1. Split bread horizontally; use ¼ cup of the olive oil to brush each piece on both sides. Grill or toast in toaster oven, until lightly charred, flipping bread to brown both sides.
2. Meanwhile, in a large bowl, combine the remaining oil, vinegar, lime juice, tomatoes, garlic, parsley, onion, salt and pepper.
3. Cut toasted bread into one-inch cubes; toss with tomato mixture. Let stand 20 minutes, to combine flavors, before serving.
* * *
TIP
If possible, plan ahead so that this salad rests for about 20 minutes before you eat it.
That lets the baguette absorb just enough of the tasty juices to be perfect for serving.
* * *
Cured Grilled Salmon with Lime-Jalapeño Butter
A roll of chili-spiked butter is an easy and impressive addition to glazed salmon. Make the flavored butter up to 2 days in advance.
Serves 4
SALMON
½ cup brown sugar
¼ cup kosher salt
1 tablespoon pepper
4 salmon fillets (about 4 ounces each)
LIME-JALAPEÑO BUTTER
½ cup (1 stick) unsalted butter, softened
1 tablespoon chopped fresh cilantro
1 tablespoon chopped, seeded fresh jalapeño pepper
1 tablespoon fresh lime juice
1. For salmon: In a large bowl, stir brown sugar, salt and pepper until combined. Add fillets to bowl; turn to coat. Cover bowl and refrigerate 4 hours.
2. In a small bowl, stir butter, cilantro, jalapeño and lime juice until blended. Scrape mixture onto a sheet of plastic wrap; roll into a cylinder, wrapping log completely. Chill for 20 minutes, until hard enough to hold its shape.
3. Preheat grill; lightly oil grates. Grill salmon over medium heat about 4 minutes per side.
4. Slice cold lime-jalapeño butter into disks. Top warm fish with flavored butter disks.
* * *
TIP
Whenever you cook salmon, throw a couple extra fillets on the grill. Leftovers make a great lunch or addition to a salad.
* * *
Hearty Skillet Cornbread with Bacon
Baking this substantial side dish in a cast-iron skillet imparts a rugged crust. Buttermilk and cheese make for a moist, tender interior.
Serves 6 to 8
4 slices bacon
1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
¼ teaspoon salt
1 ¼ cups buttermilk
¼ cup vegetable oil
1 large egg
¼ cup brown sugar
½ teaspoon baking soda
1 cup shredded cheddar cheese
1. Preheat oven to 375°F. Cook bacon in a 9-inch cast iron skillet over medium heat until crisp. Remove bacon; transfer to a paper towel-lined plate to drain. Pour off most of the fat from skillet. Set skillet over low heat; add butter to melt.
2. In a large bowl, combine flour, cornmeal, baking powder and salt. In another bowl, whisk buttermilk, oil, egg, sugar and baking soda until blended. Fold wet ingredients into dry until just combined. Do not overmix. Fold in cheese.
3. Scrape cornbread batter onto melted butter in warm skillet. Crumble bacon and sprinkle over top of batter. Place skillet in oven and bake 30 minutes, until top is golden and a toothpick inserted in center comes out with few crumbs attached. Cool 5 minutes before cutting into wedges.
* * *
TIP
Baking the cornbread in a preheated, well-oiled skillet makes for the crispest crust.
* * *
BBQ Chicken
Cut the breast pieces in half to help them cook more evenly on the grill. Serve any leftover sauce on the side and store the remainder, tightly sealed, in the refrigerator for up to a week.
Makes 1 ¼ cups sauce and 10 pieces chicken
1 cup ketchup
¼ cup cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
1 teaspoon Tabasco or hot sauce
1 whole chicken (about 4 pounds), cut into 10 pieces
Salt and pepper
1. In a small saucepan over low heat, combine ketchup, vinegar, molasses, mustard and hot sauce. Cook for 3 to 5 minutes, stirring occasionally.
2. Preheat grill. Season chicken with salt and pepper. Place chicken pieces, skin side down, over the hottest part of the grill. Cook, uncovered, about 2 minutes, until golden brown. Turn pieces and move off the direct flame to the cooler edges of the grill. Cook 15 to 20 minutes, turning and moving the chicken pieces occasionally to prevent charring and flare-ups.
3. Baste chicken with BBQ sauce in the last 5 minutes of grilling, turning the pieces so that the sauce is heated through.
* * *
TIP
To tell when the chicken is done, poke the sharp tip of a knife into the thickest part of the breast and thigh; there should be no red or dark pink meat and the juices should run clear. An instant-read thermometer should read 160°F in the breast, 180°F in the thigh.
* * *
Herb Garden Pesto Rigatoni
Adding spinach to basil pesto keeps the sauce green and adds a blast of vitamins. More good news: this pasta is delicious warm, cold or at room temperature.
Serves 6
2 cups fresh spinach leaves, trimmed
2 cups fresh basil leaves
3 cloves garlic, chopped
2/3 cup extra-virgin olive oil
¼ cup pine nuts or walnuts
½ cup grated Parmesan cheese
Salt and pepper
1 pound rigatoni or tube pasta
1. Place spinach, basil and garlic in food processor; process until finely chopped. Pour oil through feed tube; process 30 seconds. Add nuts, cheese, salt and pepper; process until sauce forms.
* * *
TIP
This recipe makes enough pesto for 2 pounds of pasta, so freeze the extra sauce for another night.
* * *
Strawberry-Rhubarb Crisp
This crisp topping is spiked with ginger for a delicious change of pace.
Serves 8
FILLING
2 pounds rhubarb, cut into ½-inch pieces
½ pint fresh strawberries, quartered (about 1 cup)
¾ cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
TOPPING
1 cup all-purpose flour
1 cup old-fashioned or quick oats
¾ cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger Pinch salt
10 tablespoons (1 ¼ sticks) unsalted butter, cut into pieces, cold
1. Preheat oven to 350°F. In a large bowl, combine rhubarb, strawberries, granulated sugar, lemon juice and 2 tablespoons flour. Pour into a 9-inch pie dish.
2. For topping: In food processor, pulse 1 cup flour, oats, brown sugar, cinnamon, ginger and salt until combined. Add butter pieces; pulse until dough holds together in clumps. Sprinkle topping evenly over fruit, mounding slightly in the center
3. Bake 1 hour, until topping is lightly browned and fruit is bubbling. Let sit 10 minutes before serving.
Debbie Macomber's Cedar Cove Cookbook Page 13
