Menu Diary: Persian-inspired Autumn Supper

I seem to have dropped off the blogging tear in 2011! But I would love to start a diary of menus, to keep track of what I make and serve at different gatherings.

Tonight:

pomegranate-rosewater martinis

cashews with spicy pineapple dust

a big salad of green grapes, walnuts, parsley, pomegranate seeds, persimmon and pistachio-lemon oil 

a big steaming "zereshk polo" made with spaghetti squash instead of basmati rice, topped with pistachios, barberries, carrot strings, saffron, and onions caramelized in butter

roasted cauliflower served with four sauces (tahini-mustard, mint-cilantro, mango-chilli, tamarind)

lamb, salmon and shrimp seared with za'atar, Aleppo pepper, dried lemon
(and, in the case of the lamb, a little pomegranate syrup, too)

saffron panna cotta

Moroccan mint tea

Randy Mayor; Jan Gautro

Rosemary-lemon gremolata over broiled wild Alaskan salmon

We had a large filet (perhaps 2 lbs?) of wild Alaskan salmon, and marinated it for about 2 hours in a gremolata of extra virgin olive oil, chopped rosemary, crushed red chilli pepper, sliced garlic, lemon zest, salt and pepper, then roasted it covered with foil in a 350°F oven for about 20 minutes, then removed the foil and let it broil for a few minutes on high.

Roasted Mushrooms

This was easy. We took about 2 lbs. of mixed mushrooms (shiitakes, creminis, oyster, etc.), tossed them with a handful of chopped rosemary, the zest of a lemon, salt, pepper, and olive oil, then roasted them for 18 minutes in a 500°F oven.

*Delicious.*

Emerald Salad

4 small heads lacinato kale, washed, spun dry, and cut cross-wise into short ribbons

juice of 2 lemons

1/4 lb. aged pecorino romano, grated

3 tablespoons extra virgin olive oil

1 teaspoon to 1 tablespoon crushed red chilli pepper (depending on how spicy you like things to be)

Several hours before serving, toss kale ribbons with lemon juice.

Just before serving, toss with grated pecorino romano, olive oil and crushed red pepper.

Tree Trimming Sipper: Rosemary Martinis

Last night, we Hindus, Jews, Zoroastrians, Muslims and Christians trimmed my favorite Persian and Jewish couple's Christmas tree while becoming steadily more inebriated on a very alcoholic infusion of rosemary lightened with lemon. Spirits were high in more than one sense of the word, and the sweet scent of pine wafted not just from the Douglas fir but also from our martini glasses.

I made a simple syrup infused with rosemary by slowly over low heat stirring 1 cup sugar into 1 cup water along with all the needles from five or six rosemary stalks. When the sugar completely dissolved, I let the rosemary sit to infuse the simple syrup, probably for at least half an hour until the others arrived.

I took wide strips of zest off several lemons and juiced them, and set myself up with ice, vodka, and a cocktail shaker to make individual martinis.

For each, I placed a few strips of zest, a shot of vodka, and half a shot of rosemary infused simple syrup into the cocktail shaker with two ice cubes and the juice of about half a lemon. I vigorously shook each cocktail for at least 30 seconds, strained, and served.

Happy syncretic Obama nation holidays to all : )

Recipe: Asian Pear Salad

The friend who put me up to blogging, her husband, their roommate, and her sister and I are cooking together sometimes these days. The other night we threw together a yummy South Indian-inspired meal of lemon rice, sauteed red cabbage with peanuts, chillies, and coconut, and egg curry.

We started with this very simple salad:

• 3 asian pears, julienned;
• the juice of 1 lemon;
• some wonderful heirloom cherry tomatoes;
• a ripe mango, julienned;
• literally just a *splash* of extra virgin olive oil, some black pepper, and a dash of ground coriander seed; and
• some fresh cilantro.

Citrus-Fennel Salmon

I swear, this dish took all of 15 minutes to prepare. We coated the salmon with citrus-fennel salt and freshly ground black pepper, and seared it. I sliced a few endives and a bulb of fennel, reserving the fronds, and sauteed them in olive oil, citrus-fennel salt, and freshly ground black pepper. When the fennel softened, I turned off the heat and tossed in a bit of freshly squeezed lemon juice. We served the salmon over the sauteed vegetables and squeezed lemon juice over the whole dish, and topped it with the fennel fronds.

Recipe: Spicy Lemony Carrot Tahini

Spicy Lemony Carrot Tahini

We had a whole bag of carrots just crying out to be eaten in some novel way, and so I made this spicy lemony carrot tahini to keep around as a spread for sandwiches, crackers, or to dip other vegetables into. I think could also be good to plate a lightly prepared filet of white flaky Mediterranean fish into. The sweetness of the carrots comes into play with the nutty astringency of the sesame tahini, and you're left with a bit of a kick of an aftertaste from the lemon juice and chilli / cayenne.

1 lb carrots

dash salt

juice of 1 lemon

2 tbsp sesame tahini

red chilli powder / cayenne to taste
za'atar to taste

Peel and trim the carrots, rinse, and cut each in half. Put them in a pot with about two inches of water, cover, and bring to a boil, then let simmer and steam until the carrots are tender (about 10 minutes). Check on them to make sure caramelization isn't forming on the sides of the pot. When the carrots are tender, remove the pot from the heat, add the rest of the ingredients, and puree using a hand / stick blender (alternatively, you could move the carrots and cooking liquid into a blender and blend everything).

Recipe: Mini Cod Cakes with Harissa Ketchup

Mini Cod Cakes with Harissa Ketchup (makes about 36)
1/2 cup mayonnaise or fresh aioli
1 large egg
1 tablespoon Dijon mustard (I used tarragon mustard)
3/4 teaspoon seafood seasoning (I used a mel ocean picked up from a little epicerie in Geneva)
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon hot sauce
1 lb cod
2 cups organic breadcrumbs or panko
Harissa ketchup
Optional Garnish: thinly sliced fresh cilantro

Bring 4 quarts water to boil with peppercorns to taste, a roughly chopped onion, a few bay leaves, and a lemon sliced into 4 or 5 pieces. Lower cod in inside a strainer such that you can pull it out free of the other ingredients in the water when it's cooked. Pull it out when cooked and let cool and drain.

Whisk together mayonnaise, egg, mustard, seasoning, lemon juice, salt, pepper, and Tabasco, then use your hands to mash in the cod when it's at room temperature. Add breadcrumbs to the mixture until you can feel that the mixture can be clumped together. (I think I added one or two tablespoons.)

Preheat oven to 400°F.

Put fresh breadcrumbs into a shallow dish. Form 1 heaping teaspoon cod mixture into a 1"-diameter ball, then gently roll in the breadcrumbs to cover and place onto a baking sheet sprayed with grapeseed oil and flatten lightly to form a little cake.

Bake cod cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Let cool slightly and transfer to a platter and top each with about 1 teaspoon harissa ketchup. Garnish with cilantro, if you like.

Recipe: Lobster-Mango Cocktail on Jicama Squares

Lobster-Mango Cocktail on Jicama Squares (serves about 15 as an hor d'oeuvre)

1/3 cup mayonnaise or classic aioli

1/3 cup plain yogurt

2 tablespoons whiskey

1 tablespoon ketchup

1 tablespoon fresh lemon juice, or to taste

about 1 1/2-2 lbs. cooked lobster meat or langoustine meat, cut into 1/2" pieces and rinsed and drained

3 firm-ripe mangoes, finely diced

1 cup finely diced celery

2 large or 4 small whole Belgian endives, trimmed and sliced twice lengthwise and thinly crosswise

3 tablespoons thinly sliced scallion greens

salt and pepper

Garnish: paprika

1 big jicama, peeled and sliced into 1" squares

In a small bowl whisk together the mayonnaise/aioli, yogurt, whiskey, ketchup, lemon juice, and salt and pepper to taste. In a large bowl, toss the lobster meat with the mango, celery, endives, scallion greens, and the sauce until combined. Spoon the lobster mixture onto the jicama squares and garnish with paprika.

On Valentine's Day, Be Good to Your Heart

I'm still fixated on all things Moroccan, so here's an idea for a heart-healthy Valentine's Day menu that Rick and Ilsa might have enjoyed.

Grilled Fish with Smoky Harissa for 2

1 red chilli
1 garlic clove, peeled
2 5- to 6-ounce firm white fish (such as halibut or mahi-mahi) fillets
1 large red bell pepper, quartered lengthwise, seeded
Olive oil for brushing plus 2 Tablespoons
1 teaspoon ground cumin, divided
1 teaspoon ground coriander, divided
1/2 a lemon

Prepare grill on medium-high heat. Thread chilli and garlic clove onto a skewer. Brush chilli, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers, jalapeño, and garlic until vegetables are tender and fish is just cooked through, about 4 minutes per side for fish and 6-8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

Peel charred parts of skin from bell pepper and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 2 tablespoons olive oil, 1/2 teaspoon cumin, and 1/2 teaspoon coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper. (I like to add some soaked walnuts, too, for creaminess.)

Place 1 fish fillet on each of 2 plates. Squeeze grilled lemon over. Spoon sauce over fish.

Serve with a simple salad that should be made one day beforehand (so the wheat softens) of 2 ounces cracked wheat tossed with the juice of 2 lemons, 1 tablespoon olive oil, a tomato (peeled cored, seeded, and diced), a red bell pepper (roasted, peeled, seeded, and diced), two chopped scallions, a small cucumber (peeled, seeded, and diced), a diced celery rib, and add to taste chopped fresh parsley and mint, salt and pepper.

Sefrou abricot/galettes sucrees/mandelbrot (apricot cookies)
4 large eggs
3/4 cup light brown sugar
1/2 cup olive or argan oil
3 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup chopped pitted dates
1 tablespoon sesame seeds

Preheat the oven to 350° and spray a cookie sheet with grapeseed oil.

Beat 3 eggs with the light brown sugar. Add the oil, flour, baking powder, salt, and cinnamon, then fold in the chopped nuts and fruit.

Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14" long and 1 1/2" - 2" wide. Place the rolls on the cookie sheet, leaving an inch between them.

Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds.

Bake for 20 minutes on the middle rack. Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4" pieces. Lay the slices cut side up on the cookie sheet and return them to the oven for 15 more minutes, or until the cookies are golden brown. Let cool and serve with Moroccan mint tea.

Recipe: Pomegranate-Date Tagine

I had resolved to make more tagines when we returned from Morocco - they're layered with sweet spices, a lingering tang (not a bright one), and the mouth seems to want to savor bites for longer, encouraging a healthy slowness in eating, lingering and conversation.  I haven't made very many in the last several months, but here's a particularly simple one, that could also be made in a covered baking dish if you don't have a tagine.

Pomegranate-Date Tagine for 2

olive oil
1 lb to 1.5 lbs wild coho salmon
1 large onion, thinly sliced
1 Tbsp minced ginger
1 preserved lemon
2 cinnamon sticks
1 Tbsp coriander seeds
1 Cup pomegranate juice
1/4 C chopped dates
1 tsp salt

Generously salt and pepper the fish. Heat a tagine over medium heat until
very hot. Lower oven rack to lower middle position and preheat to 275°F.

Add the onions, minced ginger and preserved lemon to the pan and saute for
about 20 minutes. Add the cinnamon sticks and coriander seeds and caramelize
the onions (another 10 minutes). Add the fish to the pot, the pomegranate
juice, and the dates. Bring to a boil and salt to taste.

Cover and place in the oven. Braise for 30 minutes or until the fish
flakes.

We had this with pistachio couscous (simply, couscous for 2 with
about 1/3 Cup shelled and coarsely chopped pistachios stirred into it while
hot; also added a dash of lemon juice).

Recipe: Grated Beet Salad

Yesterday, I had already used the food processor to grate some carrots for tossing into our main dish, and we had a few beets left over, so we had an extremely simple salad as an accompaniment to our meal that ended up being the most profoundly satisfying thing.

Grated Beet Salad

Take 4 beets, and peel, trim, and grate them, either manually or in a food processor. Stir them in a bowl with the juice from half a large lemon and 1-2 tablespoons of very high quality extra virgin olive oil. Optional: stir in some of your favorite green herb, minced, like parsley or basil or cilantro. I think chopped pistachios would also be great in this salad. Voilà!

~

Here's more nutritional information about The Amazing Beet!

Beets are superfoods and contain nutrient compounds that prevent heart disease, birth defects, and cancer. Betacyanin, which gives beets their deep ruby color, is a cancer-fighting agent. The fiber in beets is also healthy for your colon. Eating them grated or julienned is a wonderful way to get the maximum amount of active nutrients -- nutrient activity is diminished after heating.

The betaine found in beets (and also spinach) is anti-inflammatory (chronic inflammation is something to avoid, as it has been linked to heart disease, osteoporosis, cognitive decline, Alzheimer's, and type-2 diabetes). In fact, the choline found in egg yolks and soybeans works well together with the betaine found in beets, spinach, and whole wheat products to reduce inflammation -- so try a poached egg atop some wilted beet greens!

The B-vitamin folate is especially important for women to consume during pregnancy to prevent fetal neural tube defects. Just one cup of boiled beets provides 34% of the recommended daily intake of folate! (Raw beets may provide more.)

The only individuals who need worry about eating too many beets are people with kidney or gallbladder problems (beets have oxalates, which can form crystals in people with not entirely functioning kidneys or gallbladders).

% DV that 1 Cup (Boiled) Beets provides of:
folate 34%
manganese 27.5%
potassium 14.8%
dietary fiber 13.6%
vitamin C 10.2%
magnesium 9.8%
iron 7.4%
copper 6.5%
phosphorus 6.5%

Recipe: Avgolemono

Avgolemono is a Greek egg-lemon-rice soup, a comfort food, which we had last night alongside a simple bread stuffing with apples, dried cranberries, celery, leeks, carrots and herbs, with cranberry chutney (which I always find myself craving a second round of shortly after Thanksgiving). Since the oven was hot, I also popped in some gingerbread.

Avgolemono might be an acquired taste, be forewarned.

Avgolemono for 4
1 quart vegetable stock
1 Cup uncooked brown basmati rice (that's what I used, because it's what I have, but any brown or white rice would do)
1/3 Cup fresh-squeezed lemon juice
1 egg
a celery heart, including the leafy parts, chopped; or chopped fresh parsley, to taste; or dill, torn into bits, to taste
salt and pepper to taste

Put the rice and stock into a soup pot. Bring to boil over high heat, then turn heat to low, cover, and let simmer until the rice is tender, about 15 minutes. While the rice is cooking, chop the celery heart or parsley or tear the dill into bits and divide it among four bowls. Beat the egg and lemon juice together in a small bowl. When the rice is done, turn off the heat, whisk a big ladleful of hot -- not boiling -- stock into the egg and lemon juice. Stir the egg-lemon-juice-stock mixture into the rice-stock mixture in the soup pot and continue stirring, for up to three minutes.* Season with salt and pepper to taste and ladle the soup into the bowls over the celery/parsley.

*If you are serving this to a small child or pregnant woman and concerned about properly pasteurizing the eggs, use a thermometer and make sure the egg mixture remains at 160 degrees Fahrenheit for three minutes, or use store-bought pasteurized eggs.

Recipe: Ruby & Golden Beet Salad with Goat Cheese and Pistachio Dressing

Ruby & Golden Beet Salad with Goat Cheese and Pistachio Dressing for 8

3 large red beets
2 large golden beets
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 oz soft mild goat cheese
3 tablespoons shelled pistachios, finely chopped
1 oz mâche, trimmed (4 cups)

Preheat oven to 425°F. Separately wrap red and golden beets in foil and roast in oven, 1 - 1 1/2 hours. Unwrap and allow to cool.

Whisk together shallot, lemon juice, chopped pistachios, salt, and pepper in a small bowl, then add oil in a stream, whisking. Allow to sit at room temperature while the beets are roasting.

When beets are cool enough to handle, slip off and discard skins. Dice red and golden beets into 1/4" dice and put in separate bowls. Add almost half of the dressing to each bowl and toss to coat (saving at least a tablespoon of dressing). Place a 2 to 2 1/2" cookie cutter in the center of 1 of 8 salad plates. Put 1/8 of the red beets into the cutter and press down with your fingertips or a spoon. Crumble 2 teaspoons goat cheese on top, then 1/8 of the golden beets, packing down. Gently lift cutter up and away from stack. Make 7 more servings in same manner.

Strain the remaining dressing and toss the mâche with just the strained olive oil/lemon juice (just enough to coat) and gently mound on top of beets.

Recipe by Miz Hummus: Antioxidant Powerhouse Salad with Citrus-Ginger Dressing

From Miz Hummus (another guest blogger!), here is a tasty way to eat a rainbow of super free radical-fighting veggies!

Antioxidant Powerhouse Salad with Citrus-Ginger Dressing for 5

Salad:

5 handfuls baby spinach (about 2 Cups)

3 beets, peeled and grated

3 large or 5 small carrots, peeled and grated

10 radishes, trimmed and grated

10 mushrooms, sliced

1 avocado, diced

2 handfuls cherry tomatoes, halved

Can add: raisins or dried cranberries, sprouts

Dressing:

2 tbsp. minced fresh ginger

1/4 Cup lemon juice

pinch salt

freshly ground black pepper to taste

1/3 cup olive oil

Whisk dressing ingredients.  Toss salad ingredients, and plate salad.  Serve dressing on the side for people to pour over the amount they want themselves.

Recipe: Warm, Crunchy Broccoli Salad

I love broccoli, but it's not really used in Indian cooking, so when I'm making Indian food for dinner and I have some in the fridge, I'm not always sure what to do with it.  Yesterday, we had a salad with a ginger-y dressing, dal with spinach, brown rice with saffron, tomato-cilantro-chaat masala raita, and diced yams with ginger and dried cherries, and I served this warm broccoli salad alongside.  This is not exactly an Indian recipe, but the flavors complemented the other dishes.

Warm, Crunchy Broccoli Salad for 4 as a side dish

3 small heads of broccoli, florets chopped into bite-sized pieces and stems peeled and chopped, and steamed until al dente

2 cloves garlic, minced

Juice of 1/2 a lemon

2 tbsp. almond butter

1 tbsp. olive oil

1/4 cup apple cider

freshly ground black pepper

salt

(I like to steam broccoli with a small amount of water in a covered microwavable dish.  It's quick and you lose fewer nutrients compared with blanching.)

In a saute pan, warm olive oil on medium heat and add garlic, and allow to warm until garlic is softened and olive oil is permeated with the garlic.  Put into a large bowl.  Put the apple cider into the saute pan and let it boil on high heat until it's reduced to a more syrupy consistency.  In the large bowl, combine the warm garlic and olive oil mixture, reduced cider, lemon juice, almond butter, and salt and freshly ground black pepper to taste, and toss with the still warm broccoli.

Recipe: South Indian-style Red Cabbage

One of my favorite ways to prepare either cruciferous vegetables (like cabbage or brussels sprouts) or tough greens (like collards) is to stir-fry them with mustard seeds, curry leaves, turmeric, ginger, red chillies, salt, and lemon juice. Even people who swear they don't like brussels sprouts have told me they've enjoyed them prepared this way!

Last night we had a mix of red cabbage and collards prepared this way as an accompaniment to vegetable tikki sandwiches layered with avocado, peppadews, chutney, alfalfa and daikon sprouts, and spicy pickled okra on multigrain nut bread.

South Indian-style Red Cabbage (serves 4 as a side dish)

4 Cups shredded red cabbage*

2 Tbsp olive oil

2 Tbsp mustard seeds

Curry leaves from 1 stalk (about 6-10)

1" piece ginger, peeled and minced

4-6 whole dried red chillies

salt to taste

1 Tbsp turmeric

Juice of 1 lemon

Great optional stir-ins: 1/4 Cup toasted shredded coconut, 1/4 Cup roasted Spanish peanuts

Heat oil in wok on medium-high heat until it swirls around the wok very thinly and easily (should take less than 45 seconds). Add mustard seeds; they will pop, so if you have a mesh lid/grate, cover the wok with that, or partially cover it with a lid. Add the curry leaves, ginger, and dried red chillies when the popping subsides. Stir fry until ginger is fragrant and curry leaves are coated with oil, but don't allow the ginger to brown.

Add the cabbage and turmeric in batches, stir-frying and adding appropriate amounts of salt with each batch, until all the cabbage is added and all of the ingredients are thoroughly mixed. Assuming the cabbage is exuding a lot of its own water, turn down the heat to medium-low and cover, letting the cabbage steam-cook, uncovering every few minutes to stir. (If the cabbage is dry, you might need to add a little water before covering for the cabbage to steam.) Cook, stirring occasionally, until the cabbage is al dente or soft, as you prefer (about 10 minutes).

Turn off the heat and stir in the lemon juice (optional: also stir in toasted coconut and/or peanuts).

*You could substitute quartered and partly cooked (by steaming in the microwave, for instance) brussels sprouts, or shredded green cabbage, collards, mustard greens, or kale, for example.

Recipe: Lemon Rice

Lemon rice is my favorite accompaniment for any Indian-style fish dish or South Indian-style dish. It's also a great way to jazz up leftover rice.

My South Indian nanny (who is now quite old, but until very, very recently could still shimmy up a coconut tree) used to make this a lot when she lived with us when I was 6 or 7, and she wrote out a whole notebook of South Indian recipes for us before she went back to Bangalore (where she still works with the blind). When I went to college, I copied out into my own recipe notebook a number of my favorites from hers, including this one.

Lemon Rice for 4

2 cups cooked brown Basmati rice (start with 1 cup uncooked rice)
1 Tbsp olive oil
1 tsp mustard seeds
3-4 curry leaves
2 chillies, either green chillies slit lengthwise or whole dried red chillies
1/4 cup roasted shredded coconut
1/4 cup roasted, unsalted peanuts
1/4 cup roasted or deep fried chana dal
1/2 tsp turmeric
Juice of 2 lemons
Salt to taste
Optional: a handful of minced fresh cilantro (not traditional, but I like how cilantro brightens everything)

Heat the oil in a small pan and add the mustard seeds, curry leaves and chillies. Fry until the mustard seeds have all popped. Add the turmeric, remove from the heat, and toss into the cooked rice along with the rest of the ingredients and mix thoroughly.

Recipe: Lemon Almond Buttermilk Loaf

Lemon Almond Buttermilk Loaf for 3 to 4

3/4 cup whole wheat pastry flour

1/6 teaspoon salt

1/6 teaspoon baking soda
1/2 cup raw turbinado sugar
1/4 cup (2/3 stick) unsalted butter, room temperature
1 large egg
1/12 teaspoon almond extract
1/4 cup buttermilk
1/4 cup ground almonds/almond meal/almond flour
1 teaspoon lemon zest*
2 2/3 tbsp. agave syrup
2 tablespoons fresh lemon juice

Preheat oven to 350°F. Butter and flour loaf pan. (I used three mini loaf pans.) Sift flour, salt and baking soda into medium bowl. Using electric mixer, beat 2/3 cup sugar and butter in large bowl until well blended. Add egg, beating well. Mix in almond extract. Add dry ingredients and buttermilk to egg mixture, beating until well blended after each addition. Add ground almonds and lemon peel and beat 1 minute. Transfer batter to prepared pan (or pans, if you're using mini loaf pans). Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean (should be about 1 hour 25 minutes in a regular loaf pan; my mini-loaves took less than 40 minutes, I think). Cool cake in pan on rack.

Stir agave syrup and 2 tablespoons lemon juice in small bowl until dissolved together. Turn loaves out and right side up. Using skewer or toothpick, poke holes all over cake. Brush top and sides of cake with lemon glaze, allowing it to soak into the cake. Cool completely.

*I have to make a shout-out here: zesting citrus used to take me forever. This zesting tool has changed my life, and now I find myself routinely adding citrus zest to vinaigrettes, frozen goodies, veggies, seafood - pretty much anything I'm putting citrus juice into. Because the flavor imparted by zest comes from the oil in the citrus peel, it does not evaporate (that's why so many baking recipes call for zest). And the zesting tool does not peel away too much, so you don't get any of the bitter white pith.


Adapted from lemon-almond buttermilk loaf with balsamic strawberries recipe in Bon Appetit, April 1999.