|Lemon-Syrup Pound Cake with Homemade Strawberry Ice Cream and Blueberry Drizzle|
What’s the fun of catering dessert? What’s not the fun of catering dessert? But I DO LOVE TO HAVE A REASON to make dessert. And I adore having a reason to try something I love or have never done before; dessert for two is so different than dessert for a group. We simply don’t need a whole pie (well, Dave would argue with that.) We don’t want a whole cake or two quarts of ice cream, which is what my new ice cream maker makes. But if I’m asked to bring dessert or have a catering job, I get to do the whole shebang. (Scroll down for Lemon-Syrup Pound Cake with Homemade Strawberry Ice Cream and Blueberry Drizzle.)
|Seasonal crostatas — free-form pie|
|Creme Brulee avec Torch.|
|Added art is free.|
|Elvis Presley’s Favorite Cake–Pound Cake I serve with Peaches and Fresh Ginger Ice Cream come summer.|
|Lemon Tart for a Birthday?|
|Individual Pear-Orange Crostatas. They’re flavored with lemon or orange and have a streusel topping with or without almonds.|
|Coffee Cup Pies|
|Pagliacci’s New York Cheesecake|
|Any kind of whole pie|
I start with numbers. How many people? When? Where? What’s the menu?
The menu was tenderloin and fennel gratin with a carrot salad starter. One that I blogged, in fact. I thought that left me scotfree to make whatever I wanted. The meal wasn’t so heavy that I needed to do a baby shot of custard and squeensy-tweentsy cookies. It wasn’t so light that I needed to make tiramisu. I offered several options:
|Basket of Oatmeal Chocolate Chip Cookies!!!|
|You can ask for pot pie, too, if you need dinner. Here: Turkey Roasted Vegetable
about the lemon-syrup pound cake, strawberry ice cream and blueberry drizzle:
The choice this time was Lemon pound cake and strawberry ice cream. After 2 seconds thought, I added a blueberry drizzle–for color and a flavor pop. Instead of reinventing any wheels, I took two or three recipes and decided on my method. I like SILVER PALATE’S Lemon Pound Cake, but it was made in a bundt pan and I really wanted loaf pound cake as my group was small and a second loaf could go in the freezer. I checked out Ina Garten’s Lemon Cake from her The Barefoot Contessa PARTIES book and ended up with a mixture of the two recipes aided by Marion Cunningham’s from Fanny Farmer Baking Book, which is my easy go-to for most things. In fact, I end up with both the bundt cake and loaf cakes because I mis-read Ina’s instructions, which were a bit confusing. The ingredient list doesn’t let you know that you’ll be using that 3/4 cup lemon juice in two parts. Ditto sugar. So when I dumped all the sugar in the Kitchen Aid, the extra bundt cake was born. And while it’s obvious from the ingredient list there’s a glaze, it’s not so obvious there’s a syrup, too. I just re-write the recipe to suit me. No problem; the choir likes to eat, as does Word Team. Tonight, I’ll bring the big bundt cake and a couple of pots of coffee.
|How many cakes are you baking? As many as it takes to get it right.|
Lemon Syrup Poundcake (new name): all done. Now I just have to make strawberry ice cream.
Ah gee. And…a Blueberry Drizzle. Could life be any more fun?
|Pound Cake with Syrup and Glaze|
|Blueberry Drizzle (instructions below)|
|Lemon-Syrup Pound Cake with Strawberry Ice Cream (Homemade) and Blueberry Drizzle|
Blueberry Drizzle: Place one pint fresh blueberries (cleaned and picked over) in a medium saucepan with 1/4 cup each water and granulated sugar. If you like, you can add a large piece of lemon peel or a cinnamon stick, but for this recipe, the blueberries are best left to their own devices. Bring to a boil over medium heat and reduce heat to low, simmering and stirring the berries about 15 minutes. When they’re softened, breaking apart, and a bit thicker, remove from heat and mash with a potato masher. Strain the mixture over a small bowl. Reserve the crushed berries for your peanut butter toast and use the strained liquid for your “drizzle,” which is also good on pancakes or English muffins.
Two-Dog Kitchen and Around the ‘Hood
Yesterday it was 60 and gorgeous. Today it’s rainy and freezy and so gray.
I have no new pics of the dogs, but they are filthy. Friday: groomer.
|New art in my kitchen. Did I already show you this?|
|This is melted…and we now have Minnesota Mush.|
|Here’s a Salmon Salad I made the other day for supper. It might make the blog.|
Sing a new song, read my Lenten Blog,