Lemon - Cornmeal Cake

I made this recipe last week for D's first Boy Scout Court of Honor. He received his "scout" badge. It was a very nice event. Everyone seemed to enjoy this cake. There wasn't any left over for me to take home so I guess that is a good sign. If you like lemon cake, this is a really good recipe for you to try. I found this recipe in the March 3, 2009 issue of Woman's Day Magazine.

Lemon-Cornmeal Cake

Baking Spray (cooking spray with flour)
2-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp each baking soda and salt
2 sticks (1 cup) unsalted butter, softened
1-3/4 cups sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze

1 cup sugar
1/3 cup lemon juice

1. Heat oven to 325 degrees Fahrenheit. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In a medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.

2. In a large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth.l Scrape into prepared pan; level top with spatula.

3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.

4. Meanwhile, make the sugar glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over the hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.

Tip: Use lime zest and lime juice for a zesty alternative.

Enjoy!

The Creative Cook

Albondigas - Mexican Meatballs

I am aware that Mexico is not part of our Southwest but you have to admit that southwestern cuisine is very much influenced by Mexico and Mexican flavors. I thought this recipe would be a good addition to Southwestern week. So here goes. . .

This is a recipe that I have had in my possession for quite a while but I haven't tried yet. I figure that if I go ahead and post it on this blog, I'll finally make it. I found the recipe in the July 8, 2008 issue of Woman's Day Magazine. That is how long I've been holding onto it. I'm going to also include a recipe for Enchilada Sauce because after reading the ingredients on a few cans/jars of this stuff, I'm not happy with the ingredients. Emeril's recipe looks straight forward and easy so I'm going to try it instead of a jar of sauce with these meatballs.

If you have every tried these, please let me know how you like them. They sound yummy to me.

ALBONDIGAS

12 oz lean ground pork
1/2 cup grated zucchini
1/2 cup crushed tortilla chips
1/4 cup each chopped scallions and cilantro
1 egg
1 teaspoon each minced garlic, ground cumin and dried oregano

Roll into 24 meatballs. Brown in a little oil in a large nonstick skillet. Add a 15 oz. can tomato sauce or (for more heat) a 10 oz can enchilada sauce. Cover; simmer 5 minutes or until meatballs are cooked.

Serves 4

Emeril's Easy Enchilada Sauce


3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.