Tag: cup buttermilk

INDIVIDUAL CHOCOLATE LASAGNAS….GLUTEN FREE!!!!!

FOR THE CHOCOLATE CAKE LASAGNA LAYERS:

2 cups sugar
1 3/4 cups “CUP 4 CUP” flour (BEST GLUTEN FREE FLOUR) or use all purpose of not making this gluten free
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup hot coffee
1/2 cup canola oil
2 large eggs
2 teaspoons vanilla
mini chocolate chips-for decorating at the end

Preheat oven to 350.Line two 9×13 pans with nonstick foil.
In a mixer, combine dry ingredients.
Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
Divide
batter among pans and bake until a toothpick inserted comes out
almost clean, about 15-20 minutes. Let cakes cool completely.
Use a round biscuit cutter to cut circles for layering.

WHIPPED CREAM FILLING for LASAGNAS:

1 1/2 cups chilled heavy cream
3/4 cup powdered sugar

In
the mixer, use whisk attachment and beat the
heavy cream & powdered sugar. Beat on high to until stiff peaks have formed.

ASSEMBLY:
Place one cake round on a
plate, pipe on some whipped cream. Repeat this until
you reach the top. Decorate with mini chips, if desired.

Fried Green Heirloom Tomatoes with Saffron Aioli

Classic Southern fried green tomatoes are made with tart, unripe green tomatoes, but I don’t see why you can’t use these beautiful green heirlooms. Just be sure to find firm ones so they won’t get mushy when you cook them.

They aren’t the most photogenic food in the world, I admit, but boy are they tasty. And it’s good to know how to fix them for yourself, because you sure won’t find them on many menus outside of the true South.

Get the oil nice and hot before you put the tomatoes into the pan, that way the crust will cook up to a nice crisp golden color quickly, and the tomatoes will stay firm.

Fried Green Tomatoes with Saffron Aioli
serves 4 as a side dish
2 or 3 large, firm, green heirloom tomatoes
1/2 cup corn meal
1/2 cup all purpose flour
salt and freshly cracked black pepper, to taste
1/4 tsp cayenne pepper
1/2 tsp paprika
1 cup buttermilk
olive oil for frying

Slice the tomatoes about 1/4 inch thick.
Whisk the cornmeal, flour, salt, pepper, cayenne and paprika together in a pie tin or dish.
Put the buttermilk in another pie tin or dish.
Heat about a 1/4 inch of olive oil in a cast iron skillet.
Dip the tomato slices in the buttermilk, then dredge them in the flour mixutre, coating all surfaces. Drop into the hot oil and fry until golden on both sides. Flip them carefully.
Serve immediately with Saffron Aioli

Saffron Aioli
1/2 cup mayonnaise (homemade is best!)
a good pinch of saffron threads, crushed
juice of 1/2 lemon
zest of 1 lemon

Crush the saffron threads between your fingers and mix them into the mayo, along with the lemon juice and zest. Season with a little salt and then let it sit for about an hour. This allows the saffron to dissolve into the mayonnaise and release its color and flavor into the sauce. Mix again, and serve or store in the refrigerator.

Eat them alongside eggs, bacon and grits for breakfast, or just on their own as an appetizer. The Saffron Aioli adds a colorful touch. My Lemonnaise would be great with these, too.

NEW YORK STYLE CRUMB CAKE

LOOK AT THE SIZE OF THESE CRUMBS!!!!! YOU JUST KNOW IT’S GOTTA BE A DELICIOUS CAKE WITH CRUMBS AS HUGE AS THESE!!!

READY FOR THE RECIPE? IT’S A KEEPER!!!!! ADAPTED FROM COOKS ILLUSTRATED!

Ingredients:

For the Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

Directions:

1. To make the Topping:
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add
flour and stir with rubber spatula or wooden spoon until mixture
resembles thick, cohesive dough; set aside to cool to room temperature,
10 to 15 minutes.

2. To make the Cake: Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.

3. In bowl of standing mixer fitted with paddle attachment, mix
flour, sugar, baking soda, and salt on low speed to combine. With mixer
running at low speed, add butter one piece at a time; continue beating
until mixture resembles moist crumbs, with no visible butter chunks
remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat
on medium-high speed until light and fluffy, about 1 minute, scraping
once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter
into even layer. Top with the large crumbs. Bake until crumbs are golden
and wooden skewer inserted into center of cake comes out clean, 35 to 40
minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by
lifting foil overhang. Dust with confectioners’ sugar just before
serving.