Lemon, lemon, lemon, how I love, love, love thee. This blog was almost called Chocolate Shavings and Lemon Zest, but in an effort to contain my sometimes all-over-the-place thoughts, I opted for concise! I can never get over how zesting a little lemon into a dessert makes all the difference in the end result or how squeezing a couple squirts of lemon juice right before serving a pasta dish brings it to a whole new level. Have you ever tried zesting a touch of lemon over a spinach and toasted almond salad with a lemon/olive oil vinaigrette? If not, give it a try next time you want to make a simple salad special and let me know how it goes!
Citrus desserts are really a wonderful way to welcome spring, and, even though it snowed here yesterday, I've decided that this kitchen will be spring-y whether it wants to or not! This lemon pound cake was light and packed with flavor but the icing was my favorite part. (Then again, isn't icing ALWAYS the best part? - for those of us who will eternally be children it definitely always is). This icing contains a little touch of heavy cream which makes it wonderfully thick and glossy and coats the pound cake to perfection. Have you ever made a simple glaze to top a cake and love the taste but wish that it would be more visible and thick over the dessert? A little cream really is the answer to that!
In terms of recent food news, I attended the launch of Food Network Canada's newest show Bitchin' Kitchen. You can check out my account of the night on Food Network's website in a couple days, but for now, all I can say is that Food Network is going to be shaken and changed with this new concept! I'm also headed to Martin Picard's Cabane a Sucre this weekend so there will be a lot of good eating and maple-syrup coming my way. I will keep you posted!
Lemon Pound Cake (adapted from Martha Stewart)
Serves 4-6
5 tablespoons unsalted butter, softened, plus more for pan
3/4 cup of granulated sugar, plus more for dusting
1 cup of all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons
1/4 cup milk
2 large eggs
Preheat oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together the lemon juice and the milk.
Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Tip: The milk will look curdled when you add the lemon juice but don't worry, it won't affect the final result!
Drippy Icing
1/2 cup plus 1 tablespoon of confectioners' sugar
1/4 cup of heavy cream
1 teaspoon fresh lemon juice
Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.
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