Tuesday, 24 November 2009

Archives: Christmas 2008

Vancouver snowed heavily that December, so much that my flight to LA (where I was supposed to visit Juan) was canceled.

Never one to let mother nature dampen my holiday spirit, I did what any angry person would do. I cooked up a storm to rival the freakin blizzard raging and howling outside. Thanks to Ach and Dich for the spectacular photography.

Baked Wild Salmon with a Mayo-Onion Mix Glaze

Spaghetti Quatro Funghi (Crimini, Brown, Button and Shitake)

Peppering some Cornish Hen:

2 Cornish Hen
2 Lemons
4 Sprigs of Rosemary
6 Sprigs of Thyme
Salt and Pepper
Olive Oil
6 cloves of Garlic

Preheat oven to 375.

Wash and pat dry Cornish Hen.

Rub hens with Olive Oil, then squeeze Lemon Juice all over hens. Generously salt and pepper.

Take 2 sprig of each rosemary and 4 sprigs of thyme, finely chop and sprinkle all over hens.

Salt and pepper, then stuff remaining sprigs of herbs, squeezed lemons, and garlic into hen cavity.

Roast until brown, for about 1hr. Check to make sure it browns nicely and is cooked through. The lemon juice is key to making the skin crispy, brown and glistening.

Clafoutis aux Cerise (with Chip, our fake furry friend)

French Blueberry Cheese Cake- Mom's recipe

Lemon Blueberry Loaf with Lemon Glaze (Adapted from the Joy of Baking)

1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1.5 tablespoons grated lemon zest
1/2 cup (120 ml) milk
1 cup fresh blueberries

Lemon Glaze:

1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F/180 degrees C and butter the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).

In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.

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