Nanny's Frozen Lemon "Cake"

This sweet is a real treat, y'all.

This recipe comes from my Nanny - my mom's mom. Mom says that her best memories of this "cake" come from her childhood. Nanny and Poppy would have a few other couples over for cocktails and a light late supper, while everyone's kids were already in bed at home with sitters.

Nanny would make this Frozen Lemon Cake for dessert. She made it in those old-fashioned ice cube trays, with the cube insert taken out. She would slice it up and serve it to her guests late at night. Then the next morning, my mom and her sisters would wake up, hoping against hope that a little corner might be leftover for them. Of course, there usually was . . . I like to think that Nanny sliced it that way on purpose.

This frozen treat is light, fluffy, creamy, and it melts in your mouth just perfectly. It's just sweet enough, with a wondurfully cool and refreshing lemon flavor. It's like a little taste of the clouds that angels sit on in heaven.

Frozen Lemon Cake
adapted from Nanny's recipe

1 cup crushed graham crackers, divided
2 tablespoons butter, melted
3 eggs, separated
1 lemon (all juice and all zest)
½ cup sugar
1 cup whipping cream
4 tablespoons sugar, divided

Combine 3/4 cup of the crushed graham crackers with the melted butter, stirring until a crumbly loose mixture forms. Line the bottom of an 8x8-inch pan with the mixture.

In a bowl set over hot water (not boiling) mix egg yolks, lemon juice, lemon zest, and sugar.Stir constantly until the mixture thickens. At this point Nanny's instructions say "Keep cool." - this is because it will take about 10 minutes for the mixture to thicken. Cute. Remove from heat and allow the mixture to cool.

Beat egg whites until light and fluffy. Gradually add 2 tablespoons sugar and continue to beat until glossy, stiff peaks form. Next, beat whipped cream until fluffy, and gradually add 2 tablespoons sugar. Then, gently fold all three mixtures together.

Spread the mixture in the pan over the prepared crust. Sprinkle with the remaining 1/4 cup of crushed crackers. Place in freezer for at least 3 hours. When you're ready to serve, remove from the freezer, and cut into squares and plate them. Then allow to melt ever so slightly - about 4-5 minutes. Serve immediately.

Big Brother's Birthday Cake

My big brother. Smart, handsome, dentist, bachelor, and now 31 years old. If this sounds like a personals ad, it should. Do you have a lovely lady in your life? Single, southern, conservative, sweet? Perhaps we need to set them up?

Hahahaha, this past weekend was my big brother's birthday. Every year, I make him the same cake. White cake with lemon curd filling and white mountain frosting. And every year, I tell him what a pain in the patootie it is to make this thing. And every year, I take that first bite of cake and remember, all over again, that it is completely worth the effort to make this masterpiece of a cake!!! Tender, fluffy white cake . . . tangy, tart lemon filling . . . light, melt-in-your-mouth frosting . . . what more could a boy want?!

Here's a cute pic of big bro with his sweet Australian Cattle Dog - Scout! She is the only lady in his life at the moment . . .

Big Brother's Birthday Cake

Cake
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter
1 2/3 cups sugar
1 cup milk
5 egg whites

Lemon Curd
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cup cold water
6 egg yolks (save 2 whites for the icing!)
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice
3 tablespoons unsalted butter

White Mountain Frosting
1/4 cup light corn syrup
1/2 cup sugar
2 tablespoons water
2 egg whites
1 teaspoons vanilla

For the cake:
Preheat your oven to 350 degrees. Generously grease and flour two 9-inch round pans with butter and flour (seriously, don't skip the flour!).

Sift together the dry ingredients and set aside.

Beat the butter in with an electric mixer. Add the sugar and the vanilla, and continue to beat until fluffy. Gradually add the dry ingredients and the milk, alternately, starting and ending with the flour.

Beat the egg whites until stiff peaks form. Gently fold into the batter. Divide the batter evenly between the two prepared pans, like so . . .

Then bake for 25-30 minutes, until cake springs back when gently touched near the center.

For the lemon curd:
Combine the sugar, cornstarch, and salt in a medium saucepan. Add the water and whisk in the egg yolks, lemon peel, and lemon juice. Cook over medium heat until thick and bubbly, boiling the mixture for one minute. Remove from the heat and stir in the butter. Strain the mixture and cool to room temperature.

For the frosting:
In a small saucepan, combine the corn syrup, sugar, and water. Cover and apply medium heat until the mixture reaches a rolling boil. Do not stir, but uncover and continue to boil until the mixture reaches 242 degrees on a candy thermometer and/or the mixture spools 6-8-inch threads when drizzled from a spoon.

Meanwhile, whip the egg whites until stiff peaks form. Very gradually stream the hot sugar mixture into the egg whites, beating constantly, until thick and glossy. Add the vanilla and continue to beat until desired consistency is reached.

To assemble the cake, put half of the lemon curd over the first layer. Top with the second layer, and ice the entire outside with the frosting. Serve with the extra lemon curd on the side.

Don't you just love how shiny and gorgeous the icing is?

Sources: The cake and curd recipes come from my sister-in-law. The frosting is from my tried and true, vintage Betty Crocker cookbook.

Strawberry Bread

This recipe hadn't been made by anyone in my family in about twenty years - until last week. I made a loaf for hubby and me so that we could have a summery breakfast bread to take on the go in the mornings - and just one bite of this incredibly unique bread took me back to when I was a little girl. So moist and flavorful with a hint of spice, and the bursts of juicy-sweet berries . . .

I had to make it again, this time two loaves! A nice thick slice in the morning with my cup of coffee - the perfect way to start a summer day!

Strawberry Bread
from my mom's friend Alice

2 1/2 cups strawberries, chopped (frozen strawberries work too!)
2 tablespoons sugar
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 ¼ cup vegetable oil
1 teaspoon vanilla

In a medium bowl, mix the strawberries with the 2 tablespoons of sugar. Cover and refrigerate for at least 30 minutes, until the juices start flowing!

Preheat your oven to 350 degrees. Grease well two 8x5-inch loaf pans. Combine first 5 ingredients in large mixing bowl; make a well in the center. In a separate bowl, combine remaining ingredients (except strawberries), stirring just until combined.

Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.

Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.

Old Fashioned Homemade Lemonade

Another one of my first cookbooks when I was growing up was the the Anne of Green Gables Cookbook. I'm not afraid to admit it - I love those books AND the movies! I have to watch every time Anne comes on public television. This Old Fashioned Homemade Lemonade was a summer favorite year after year.

Old Fashioned Lemonade
from the Anne of Green Gables Cookbook

1 1/2 cups sugar
1 1/2 cups water
grated peel over one lemon
1 1/2 cups lemon juice
Ice cubes
Cold water
Fresh mint leaves

Measure the sugar, the water, and the lemon zest into a large saucepan. Bring the mixture to a boil for five minutes, stirring constantly. Let the mixture cool to room temperature.

Add the lemon juice to the cooled mixture. Pour this syrup into a jar and cover tightly with a lid. This syrup can be kept in the refrigerator for 2 to 3 weeks.

When you're ready to enjoy some lemonade, put ice in each serving glass and pour 1/4 cup of the lemon syrup over the ice. Add 3/4 cup of cold water over the top, and stir. Add some fresh mint leaves to each glass. Yield approximately 12-14 glasses. Enjoy!

My Mint Mojitos

When I was a little girl, I used to love to mix up "potions" - usually the remnants of nearly empty shampoo and lotion bottles, mixed with a few squirts of hand soap and perhaps some bubble bath. I'd put my potion in a bottle and mix it up, and then attempt to sell it to my Mom, her friends, whoever was around. Yep, I was the little entrepreneur.

Well, Mom should have known back then that her little potion-mixer (apothecary, perhaps?) would be a bartender one day. During my brief career as a mixologist, my absolute favorite drinks to make were the ones that had many ingredients: Bloody Marys, Long Island Ice Teas, etc. Even better than that? A drink that requires a muddler. I love to muddle. What can I say? Dirty martinis, mint juleps, mojitos . . . Muddling just plain rocks.

So here is a great muddled-up cocktail to refresh you on a hot summer afternoon: My Mint Mojitos. See if you can muddle your way through this one! (I couldn't resist . . .)

My Mint Mojitos

The leaves from one good sprig of mint (8-10 large leaves)
1 tablespoon sugar
Ice
2-3 tablespoons fresh lime juice
1 shot (1 oz.) of light rum
about 1/3 cup of club soda
1 sprig of mint for garnish

Prepare your serving glass with ice, and set aside.

In a shaker (or a glass, if you don't have a shaker), place the mint leaves and the sugar. Using a muddler (or any blunt-ended kitchen tool), mash up the mint leaves into the sugar until they release their oils and become very fragrant.

Next, add some ice, the lime juice, and the rum. Shake (if you're using a shaker) or stir (if you're using a glass). Pour the mixture over the ice in your prepared serving glass, straining the leaves out if desired. (Personally, I don't desire.) Top with club soda and garnish with a mint sprig. Enjoy!

Slow Cooked Fresh Tomato Sauce

Tomato season is in full swing here in North Georgia, and those 'maters were piling up high in our kitchen this week! I decided to take all our fresh, ripe Roma tomatoes and make a gorgeous slow-cooked tomato sauce.

I'm not gonna lie to you, dear readers. This sauce was a heck of a lot of work! In the end, was it really truly worth it?! Oh, heck yeah!!!

Fresh Tomato Sauce
made up on the fly by yours truly

2 lbs. fresh, ripe tomatoes (or 2 large cans crushed tomatoes)
2 tablespoons olive oil
1 medium green pepper, diced
1 medium onion, diced
3 large cloves of garlic, minced
1 cup water
1 tablespoon of your favorite Italian seasoning blend
1 tablespoon balsamic vinegar
3 tablespoons sugar
1/2 cup Italian red wine (optional)
3 tablespoons tomato paste
Fresh basil and oregano

Boil a large pot of water. Place the tomatoes (in batches if necessary) into the boiling water for 60 seconds. Remove the tomatoes with a slotted spoon and place into a bath of ice water to cool. When tomatoes are cool enough to handle, remove the skins, and core/seed the tomatoes. (BTW, this part will really freaking hurt if you have paper cuts on your fingers - oow!) Place the remaining flesh into your crock pot.

In a large skillet, heat the olive oil over medium-high heat. Add the green pepper and onion, sauteeing until soft - about 5 minutes. Add the garlic and cook for another two minutes. Pour the veggies over the tomatoes in the crock pot.

Next, add the water, Italian seasoning, vinegar, sugar, and wine into the crock pot. Turn on low and cook for 4-7 hours, stirring occasionally if possible (i.e. get your husband/friend/dog to do it when s/he comes home for lunch). During the last hour of cooking, add the tomato paste and a teaspoon or two of fresh basil and oregano, chopped.

If you like a finer texture, then transfer half of the sauce to a blender or food processor and carefully blend until smooth (remember you're dealing with a very hot liquid!). Return the blended sauce to the crock pot and stir.

Serve hot over cooked pasta of your choice, and garnish with fresh herbs. Enjoy!

Lime and Cilantro Grilled Shrimp

Here's a quick weeknight meal for the summertime! the flavors meld beautifully, and the grill keeps all the heat outside, where it belongs!

Lime and Cilantro Grilled Shrimp

4 limes, juiced
1 teaspoon lime zest
3 tablespoons olive oil
1 teaspoon garlic powder
1/4 cup finely chopped cilantro, plus extra for garnish
Salt and pepper to taste
1 lb. shrimp, peeled and de-veined

In a small saucepan, combine the lime juice, zest, olive oil, garlic powder, cilantro, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes. Cool completely.

Marinate the shrimp in the lime mixture for at least 30 minutes. Then grill over medium-high heat for 2 minutes on each side, or until they are cooked through.

Serve immediately, garnished with fresh cilantro. . . Okay, so I forgot the garnish for the pictures - whatever! They're still pretty!

Salsa de Tomatillo

These happy little tomatillos appeared in our CSA basket this week. I had no idea what to do with them, so I started searching around the internet and immediately came up with a bunch of great recipes for tomatillo salsa.

What a perfect way to get to know these little guys! Their slightly sweet and tangy flavor is perfectly displayed in this fresh and zesty salsa. Perfect as a snack with chips, or get more creative and use it as a sauce for grilled chicken or fish. Or make a meal of it with Green Chicken Chilaquiles!

Salsa de Tomatillo
from AllRecipes.com

10 tomatillos, husked and rinsed with cool water
1 small onion, chopped
3 large cloves garlic, minced
1 teaspoon jalapeno pepper, chopped (seeds removed if you're wimpy like me)
1/3 cup chopped fresh cilantro
Salt and pepper to taste

Place tomatillos in a saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.

Drain tomatillos and allow to cool. Place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

A Chilled Bean Salad for a Hot Summer Picnic!

Hello, dear readers! Sorry for the brief hiatus - the hubs and I were enjoying a long weekend at the lake with our friends. Good times and good eats were had by all. But now it's back to bloggin'!

One of my favorite things about our CSA farm is the crazy varieties of heirloom and specialty veggies that we get from them - these Chinese Red Noodle Beans come in every summer - they are over a foot long and naturally coil up like snakes. It's fun to cook with these because you can show your guests you're feeding what they look like before (ew!) and what they look like afterwards (yum!).

The recipe for this chilled bean salad comes from our CSA farm's cookbook that they make just for their shareholders. I've changed it a bit over the years, and it is a crowd pleaser every time. Now, don't worry about going out and trying to hunt down Chinese Red Noodle Beans! This salad is fabulous with regular old green beans, too! The dressing is slightly sweet and tangy, and the feta cheese gives this salad that creamy, zesty punch.

Purple Bean Salad
inspired by a recipe from our CSA farm's cookbook

2 pounds fresh purple beans, or a mix of yellow, green, and purple beans
4 tablespoons balsamic vinegar
1 tablespoon Dijonnaise
2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 cup olive oil
2 tablespoons finely chopped red onion
1/2 cup crumbled feta cheese
Fresh thyme (optional)

Trim stem ends of beans and cut the beans into 1 1/2-inch pieces. Steam in the microwave or in a stove-top steamer until crisp-tender. Drain and rinse with cool water before transferring to a bowl. Cool to room temperature.

In a small bowl, combine vinegar, dijonnaise, lemon juice, sugar, salt, and pepper. Stir until the sugar and salt dissolve. Then slowly stream in the olive oil while whisking the mixture. Pour over the beans, and toss to coat. Refrigerate for at least 1 hour before serving. Sprinkle with feta cheese and garnish with fresh thyme.