Steven’s birthday and Mother’s Day today, resulting in efficiency or someone being “screwed,” and I would say that this is Steven, since he has to share his special day with a lesser event. He requested some sort of pound cake so I made that with strawberries and whipped cream. I gave the cake a tie-dye glaze, in honor of Steve’s childhood in the 60’s and 70’s. This is easy. You need: food coloring kit; lemon juice; confectioner’s sugar; 6 glass custard cups (or other cups that won’t absorb the colors); a fully cooled pound cake. Place your cake on a large piece of foil or a sheet pan. Mix 2 cups of confectioner’s sugar with a little lemon juice. Add more lemon juice until you have a very thick glaze. If the glaze is too thin it will dry transparently on the cake and all this will have been for naught. Divide your glaze evenly among the custard cups. Make red, yellow, blue and green, which are the colors that come with basic food coloring sets, by adding a couple of drops of color to each cup of glaze and then mixing with a teaspoon. Make orange with some red and yellow. Make purple (and this is a must) from red and green. Using a clean spoon, spoon the purple glaze on the top of the cake, at intervals, so it runs down both sides and so you wind up with four or five strips of purple. Do this with the other colors, one at a time, on the clean parts of the cake, overlapping now and again for a tie-dye effect. Allow icing to harden completely before moving. Cakes like this are good served with basic strawberry topping, which you can make by washing, stemming and cutting up strawberries (to your liking, i.e., sliced or quartered), and tossing with a good dose of sugar and a few drops of lemon juice. Cover with plastic wrap, pop in fridge, and in a few hours you’ll have strawberries in syrup to serve over cake slices. The cake and fixin’s were a big hit – especially with Berry, who kept a close eye on the operation.
Category Archives: Tips
R.I.P., sourdough starter
I forgot to mention that my sourdough starter died. Sourdough starter is a good thing to have on hand if you like to make homemade breads. My starter was cultivated using only wild yeast, meaning I did not add any commercial yeast at the beginning. I’ll be making more soon and will chronicle the process on the blog, as well as care and feeding. In memory of my fine starter, I have a photo to the right that shows how active it was when it was alive. One of the wonderful things you can make using a starter is English muffins; all you need is a good sourdough bread recipe. After the final rise of the whole dough just cut it into small pieces, form the muffins and set them on sheet pans that have been sprinkled with coarse cornmeal. Cover with cloth and let them rise a bit. You then “fry” them (both sides) in cast iron pans that have been sprinkled liberally with coarse corn meal. Bring the pans up to decent heat and then keep them on a very low flame. You want to cook the muffins through as they brown and not wind up with burned muffins that are raw inside. If you want perfect circles, form them initially using metal rings, but I think free-form muffins are better. These muffins will taste so much better than store-bought, and you will blow your family and friends away, since the recipe for English muffins is a mystery to most people. Split with a fork and toast, then spread liberally with good butter and perhaps a little peach jam.
I like to have cornmeal around
Try to keep corn meal on hand. If you have corn meal and a few other staples you’ll be able to make corn bread, which means you can fix up a quick meal. For example, corn bread with an over-easy egg and sliced ripe tomato. If you have nothing but canned tuna and mayo, just serve the corn bread with tuna salad. Use the recipe on the side of the container of corn meal you buy, but remember that recipes for corn muffins are sugar-heavy, so use them only if you want sweet corn bread. Albers is what I use, and there is a solid Southern-style cornbread recipe on the bag. Whichever recipe you use, get yourself a seasoned cast iron skillet to bake the bread in. Lodge Logic (the “Logic” line = preseasoned) is very good, and you’ll be buying one of the last decent American-made products. After you grease the pan put it in the oven and let it get hot. Then pour the batter in quickly and bake. This maneuver makes a difference, trust me.
Iced tea on the cheap
Heat wave. You might not think that 80-something Fahrenheit is all that bad, but to wimps like us in the Berkeley area, it’s pretty hard to take. We have no insulation in our houses, no AC and not enough room for a pool in the backyard – not that we would have one if we could, since residential pools are a waste of resources, but it’s nice to fantasize about a dip. What is easily attainable, though, is a never-ending container of iced tea on the kitchen counter. Go get one of those gallon-size so-called “sun tea” makers. They are of glass and often have some kind of horrible motif painted on them, like beach balls. There’s a spout so you can serve yourself all day long by simply having the thing on the edge of your counter. Spend about $5. Next, get a big box of 1 ounce tea bags at a restaurant food supplier like Smart and Final, which sells a box of 24 for about $4, last I checked. Throw a tea bag in the jug and fill it up with cold tap water. Start drinking it in about two hours. I don’t add sugar but I often toss in a cut-up lemon. If you are so damned spoiled that you can’t drink iced tea at room temperature, then add ice, but then you might want to make your brew with two tea bags.
Gizmos and cookies
Shortbread was on the ‘to do’ list today, as well as a 7up cake for the parental unit to take to a bowling lunch tomorrow.
Shortbread is the best butter cookie in the world and easy to make. My mom and I always cut out little logs and dip one end in chocolate. This year I picked up a little electric gizmo that you put chocolate in to melt and it keeps it warm so you can work with it over time. Since there is no need to temper your chocolate for this kind of use, a mess-free melting system is perfect. It has a warming base and two little nonstick inserts for whatever you are melting. I found this at Tuesday Morning in Berkeley and gladly paid the ten bucks for it. It came with all kinds of plastic tools and molds, and a little rack for coating. If you scrounge around Tuesday Morning and look for plain brown boxes with white labels that say “Cook’s Essentials,” you have a good shot at finding a real treasure now and again.
Once you have your shortbread done and it has cooled completely, dip ends into ~70% couverture chocolate that has been melted and then place on silicone mats. You can then carefully peel the mat away from the cookies once the chocolate has set. Be sure to use good chocolate; the cookies have very few ingredients, so you will really taste the chocolate. This would be the time to spring for Valrhona.
If you want a good shortbread recipe, just email me. You’ll need only butter, sugar, flour, vanilla and maybe a little salt. There are a million good recipes on the web, as well.
With all the baking going on, we wound up having pizza sandwiches for dinner. I always freeze leftover pizza and then reheat it and make sandwiches with two slices. Just toss some turkey breast, tomatoes and whatever on the top of slice number one and cover with slice number two. Kids love this and it is a great way to use leftovers.
Check out the photo of Berry in his new sweater. Berry has sebaceous adenitis, so he lost quite a bit of hair, necessitating artificial means of keeping warm. He’s angered by the sweater, but what else can we do?