Sunday, June 22, 2014

4th of July Celebration Cakes

Holidays call for special desserts in this house!  Yes we do all the marvelous BBQ dishes and eat pretty much throughout the afternoon and evening.  But when it's time to settle in and watch the fireworks I do like to have a little something sweet to go along with the fireworks!

This year I'm serving something a little different....individual lemon/lime custard cakes.  My inspiration came from an old French recipe (hey they have great fireworks for their celebrations!) for a custard dessert that is served in the summer with fresh figs.  I wanted something more cake like and sweet tart so lemons/lime juice is what I used to achieve that.  I used equal amounts of lemon and lime juice; just regular lemons and limes but Meyer Lemons and Key Lime bring the flavors to a whole new level if you have them available!
Here is a short video that give you step by step instructions:

Nice thing is these little treasures are super easy to make, can be served right in the ramekins so they are a cinch to take on a picnic and ....well most important of all they are super delicious!
Lemon Lime Custard Cakes
¾ Cup Sugar
1/3 Cup Flour
3 Eggs Separated
1 Cup Milk
2 Tablespoons Butter
1/3 Cup total mixture of lemon and lime juice
1 Tablespoon Lemon Zest
¼ Teaspoon Salt
1 Cup sliced fresh Strawberries (Optional)
Pre heat oven to 350
Coat 6 ramekins with nonstick spray
In a medium bowl whisk together flour and sugar
In another bowl whisk together egg yolks and butter until light in color
Add the milk, lemon/lime juice and the zest; whish until well mixed
Pour the liquid into the flour/sugar mixture and whisk until smooth
Beat the egg whites until peaks form
Fold egg whites into batter; be gentle you don’t want to deflate your egg whites
Divide batter between 6 ramekins
Place ramekins in a roasting pan and place pan in pre heated oven
Fill roasting pan ½ full with boiling water
Bake for 35 minutes; until custard cakes are puffed up and lightly browned
Remove from the hot water bath and let cool to room temperature
Serve in the ramekins or invert onto serving plates.

Garnish with fresh strawberries ( optional)

Saturday, June 14, 2014

Father's Day Blueberry Fritters

Father's Day...what to do?  How about start the day with Blueberry Fritters?
They really are quite easy and that is coming from someone who doesn't really like to fry anything!  But these I will do...and quite often really 'cause the entire family loves them!
Blueberry Fritters
2 eggs beaten
1/3 cup whole milk
1 teaspoon vanilla
1 cup self-rising flour
12 teaspoon salt
½ teaspoon cinnamon
3 tablespoons sugar
1 teaspoon melted butter
1 ¾ cups blueberries
4 cups oil for frying
½ cup Granulated sugar for rolling the fritters
In a medium bowl whisk together the milk, eggs and vanilla.
Add the flour, sugar, cinnamon and salt.
Whisk until incorporated and then fold in the blueberries and melted butter.
Heat 2 inches of oil in an 8 inch frying pan (or use deep fryer) over medium high until it reaches 375
Using a small cookie scoop drop fritter batter into hot oil and deep fry for 3-4 minutes turning once until browned and cooked through
Drain the fritters on paper towels
Roll in granulated sugar and serve.

Sometimes I change them up a bit by using 1 tablespoon lemon zest instead of cinnamon and switching the vanilla for lemon extract...the lemon goes great with the blueberries BUT the way I gave you the recipe just happens to by my husband's favorite.  So, since it's Father's Day tomorrow he will get his favorite version!