Fresh Lemon Cake with (optional) Fruit Glaze

Fresh Lemon Cake with optional Strawberry Glaze
As shared from the kitchen of Once Upon a Plate by Mari

Makes one 8-inch, single layer cake

I don't know why this cake was originally named "French Lemon Cake", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor. 
My mother used to make this recipe and I believe it was from "BonAppetit" magazine from the 1970's when home food processors were introduced to home cooks here in the U.S. As with many food processor cakes, it's a little sturdier (not quite as delicate) as traditionally made cakes.

The original recipe is delicious with just the sweeten lemon juice finish and maybe a dollop of whipped sweetened cream or ice cream. But to make it a little more special you can add a fruit glaze or fresh fruit.


Method: Position oven rack to center position
Preheat oven to 350*
Grease and flour an 8-inch square or round cake pan (or pan of equivalent capacity.)

Ingredients:1 lemon (peel zest from lemon using a vegetable peeler), and juice the lemon, reserve juice for finish
1/2 cup granulated sugar
1 stick butter (4 ounces), cut into 4 pieces
2 eggs
1 cup all-purpose flour, less 2 Tablespoons
Mix 1 teaspoon baking powder into the flour

Lemon juice glaze:
Reserved juice from the lemon mixed with
1/2 cup confectioner's sugar (powdered sugar)

In the bowl of food processor process lemon zest strips with granulated sugar, process a few seconds until zest is "grated".

Add butter pieces to bowl and process until well combined. Add eggs, one at a time, until each is blended in. Scrape bowl with spatula. Mix 1/2 of the flour/baking powder mixture to the bowl and pulse (turn the machine on and off) 2 or 3 times, scrape bowl with spatula. Add remaining flour and pulse until combined.

Scrape batter from bowl into prepared pan and bake into prepared pan. Bake on center rack of oven for 18 to 25 minutes. (Oven and the shape/size of pan will affect the time it takes cake to be done.) I begin checking at 12 minutes. Bake until edges are lightly golden and a pick inserted into center of cake comes out clean, with no wet batter.

While cake is still warm, mix lemon juice with confectioner's sugar and spoon mixture over cake, then repeat with any remaining mixture ~allowing lemon juice to seep into the cake slowly.


Optional Fruit Glaze:
1 to 1 1/2 cups fruit jam (I like either Strawberry, Raspberry or Apricot for this cake)

If you want a very thin glaze, melt the jam and a tablespoon or two of water ~or substitute a liqueur of your choice (such as Grand Marnier) in a pot over medium heat. Stir and cook until mixture completely melted and fairly smooth, cool just slightly then spread on top of cake while mixture is still warm (it will thicken further upon cooling.)
For a thicker glaze (as shown in picture) Make a slurry from 2 teaspoons corn starch mixed into 2 Tablespoons of water and mix into melted jam in the pot, cook and stir until mixture thickens, cool slightly then spread evenly on top of cake. Topping will thicken upon cooling.)

Serve with sweetened whipped cream, or ice cream if desired.
Enjoy!


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Julia Child's Master Crepe Recipe

Julia Child's Master Crepe Recipe
As shared by Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Yields about twenty 5-inch crepes, about ten 8-inch crepes, about six
10-inch crepes.  (For filled crepes I use and 8-inch or 10-inch crepe)

Special equipment needed:
A 5-inch, 8-inch or 10-inch non-stick pan (or a well seasoned traditional crepe pan)

1 cup all purpose flour
2/3 cup cold milk
3 large eggs
1/4 teaspoon salt
3 tablespoon melted butter, plus additional for brushing surface of pan.

Method:
Mix all ingredients until smooth (in a bowl using a whisk, or in a blender.) Allow to rest, covered at room temperature for a half hour, up to an hour, or up to 24 hours, refrigerated.
Heat a non-stick frying pan over medium heat, then brush with melted butter.
Pour in 2 to 3 tablespoons of batter onto the the center of the pan, quickly tilting in all directions to coat and cover the pan surface evenly.
Cook about 1 minute until lightly golden, then flip and cook very briefly on the other side.  Julie always advised that the side of the crepe that went into the pan first is the "public side"!  (It has more eye and texture appeal.) 

Cool on a rack or plate, stacking as you finish making the remainder of the crepes. Use immediately in your favorite crepe recipe or, if you do not intend to use them right away the stacked crepes can be placed in an airtight container (such as a resealable plastic food bag) and stored in the refrigerator for a few days. For longer storage, freeze, but plan to use them within a month or two. Thaw in refrigerator before using.

I hope you enjoy! ~mari

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Double Raspberry Streusel Bars

Double Raspberry Streusel Bars
As shared from the kitchen of Once Upon a Plate by Mari
www.oncuponaplate1.com

Yields 24 2-inch Squares


2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon table salt
2 sticks (16 tablespoons) Butter, cut into 1/2-inch cubes ~ room temperature
Plus 2 tablespoons butter, room temperature (Divided use)
1/4 cup brown sugar, firmly packed
1/2 cup rolled oats (old fashioned type)
1/2 cups nuts (walnuts, pecans, or almonds), finely chopped
3/4 cup raspberry preserves or jam
3/4 cup fresh raspberries (may use frozen, thawed)
1 tablespoon fresh lemon juice


Preparation:  Adjust oven rack to middle position. Preheat oven to 375* (F).  Line 13x9-inch baking pan with foil, or parchment paper (interior bottom and sides) allowing some overhang to ease the baked streusel out of the pan after baking and cooling.  If using foil, spray with baking spray.


If using a stand mixer ~ Use paddle attachment. Mix flour, granulated sugar and salt at low speed until combined (about 5 seconds or so.) One piece at a time, add butter to flour mixture while beating at low speed. Continue mixing on low speed until mixture resembles damp sand (approximately 1 to 1 1/2 minutes.)


If using food processor ~ With metal blade in place, process flour, granulated sugar until combined (about 5 seconds.) Scatter 16 tablespoons of butter pieces over flour mixture, pulse until mixture resembles damp sand (usually requires 20 to 25 one-second pulses.)


Measure 1 1/4 cups of the flour mixture into a medium bowl, set aside.  Place  remaining flour mixture in prepared pan, distribute evenly and tamp down firmly with a flat bottomed measuring cup, or your hands in order to form an even bottom crust.  Bake in preheated oven until edges begin to brown (about 14 to 18 minutes, depending upon your oven.)


Meanwhile, add brown sugar, oats and nuts to reserved flour mixture, toss with a fork or your fingers to combine. Add remaining 2 tablespoons butter to mixture and rub between your fingers until butter is completely incorporated. Press/pinch pieces to form hazelnut or small marble size clumps. Set aside.


Mix preserves/jam, raspberries and lemon juice in a small bowl,  with a fork mash some of the berries, leaving some texture so some berry pieces remain.


Spread the filling evenly over the hot crust. Sprinkle streusel topping evenly over filling (don't press streusel into the fruit.)  Place pan back into the oven and continue baking until topping is deep golden brown and filling is bubbling (about 22 to 25 minutes.)  Cool to room temperature on wire rack for 1 to 2 hours.  Remove from baking pan by gripping the parchment paper or foil overhangs. With a large sharp knife cut into squares and serve.  May be stored, air tight for up to 4 days... the bars will not be as crisp as when first baked, but will still be delicious!

Recipe adapted from Cooks Illustrated, September 2005 issue.


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Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

As shared from the kitchen of Once Upon a Plate by Mari

With fresh halibut season coming to a close (the season runs from March through November), we wanted to enjoy it one more time until it becomes available again next March.

I happened to have some fresh, slightly tart huckleberries on hand, and I always keep Oregon Hazelnuts in the freezer, so I devised this recipe (actually a non-recipe), which we thoroughly enjoyed.

My apologies in advance... for those who know me or follow my blog, you know as many times as not, I'll just line up my ingredients and begin cooking without a recipe, just an idea in my head. That TRULY is the pleasure of cooking for me ~ the creative aspect of using what I have on hand, and not being tied to a recipe. 

That is the case with this dish... I can describe how I made it, but there are no exact measurements ~ have fun and prepare it to taste, and in the proportions to fit your family.Feel free to substitute another kind of berry, or other nuts for the Hazelnuts.

Here is how I arrived at this dish ( a serving for two):

Step 1. Make the Huckleberry -or other berry- reduction.

A generous 1/4 cup of fresh huckleberries with a couple of tablespoons of water and a little agave syrup (or sugar), to ease some the the tartness of the berries ~ not to make the sauce sweet. Bring ingredients to a boil, then reduce heat to medium low to reduce amount by nearly half. Stir occasionally. Keep warm.

Step 2. Rinse halibut, blot excess moisture off ~ salt and pepper, and dust with all-purpose flour. Tap off excess flour. Heat equal amounts of oil and butter in a frying pan over medium - high heat until melted and almost sizzling. Add halibut to the pan (don't crowd), allow to cook on one side for a few minutes (about 3 to 5 minutes, depending upon the thickness of fish.) Turn once and cook other side until fish is just firm when you press down upon it. (Again about 3 to 5 minutes.) Remove fish to warm serving plates or a platter. Cover loosely with foil and keep warm.

Step 3. Add another tablespoon or two of butter to the same pan, allowing it to melt, stirring to scrape up any bits from interior bottom of pan. Add chopped hazelnuts (or walnuts, almonds, pecans, etc.)and allow to cook, stirring frequently to avoid scorching either the nuts or the butter. When butter is golden in color but not burned, remove pan from heat and keep warm.

Step 4. Drizzle the warm berry reduction on warm plates, arrange seared halibut on top. Spoon the warm hazelnut brown butter over all, garnish with additional fresh berries, and serve right away.

I hope you enjoy!

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