Announcing Sugar and Salt: Book Two -The Orange Book! This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon! Here’s a look at the process….
Now that was fun!
Click Sugar and Salt to order.
My mom sent me a recipe for my Nana’s Lemon Sauce via email, which was a little odd. Normally, when I ask for a recipe, it comes by mail – photocopied recipe card complete with my Nana’s handwriting. Even though I bless the convenience of computers every day, there is something a little sad inside of me that misses the recipe written in her own hand, stained with drops of milk and string of egg white.
I remembered the sauce well from my childhood when my Nana would don a ruffled gingham apron and create a tiny bit of magic in her small kitchen. I loved that space, not much bigger than my own kitchen now, with really tall cabinets, an old-fashioned oven complete with warmer and a small aluminum-edged table in the middle of it all where everyone gathered. For the big meals, we ate in the dinning room, but the real heart and action happened in that small kitchen.
The sauce itself was silky, tart, lip-smacking… but I didn’t remember how she served it. After questioning my mom, the reason became clear. My Nana served it with fruit cake – never my favorite on the best of days. I went to bed that night thinking about what would go well with my Nana’s Lemon Sauce and how I could reinvent fruit cake into something not only palatable, but actually yummy. That is how this recipe was born.
My Nana always called it Butter Sauce, but I always remember calling it Lemon Sauce. When I think of butter sauce now, it brings to mind a Creme Anglaise, and this sauce is much like that, only less smooth vanilla and more punch of lemon.
Lemon Prune Cake with Nana’s Lemon Butter Sauce
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 1/2 cups sugar
1 1/4 cups milk
3 large eggs, beaten
1 cup vegetable oil
Zest from one lemon
1/4 cup lemon juice (juice from about 1 lemon)
2 teaspoons vanilla extract
2 teaspoons lemon extract
1 cup diced prunes
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. In a large bowl, sift together the flour, salt, baking powder and sugar. Make a well in the center and add the remaining ingredients. Stir until just well mixed. Pour into prepared cake pan using a spatula to scrape the sides of the bowl.
Bake until cake springs back when lightly pressed in the middle and the edges have pulled away from the sides of the pan, about 1 hour. Remove from oven and let cool in the pan before serving either warm or room temperature with Nana’s Lemon Butter Sauce.
Nana’s Lemon Butter Sauce
2 egg yolks
1/3 cup sugar
1/3 cup (5 1/3 tablespoons) unsalted butter
1 tablespoon grated lemon rind
2 tablespoons lemon juice
Pinch of salt
1/3 cup heavy cream, whipped
In a medium double boiler heat egg yolks until they lighten in color, whisking fairly consistently. Gradually add sugar, continuing to heat and whisk. Remove from heat and add butter, lemon rind, juice, and salt. Fold in whipped cream. Chill and serve on top of warm cake.
Makes enough to serve with cake plus extra — have a spoon ready.
The house is smelling of honey, vanilla, and oats as the batches of granola become gifts for your family and friends. Monday, the aroma of coffee will greet us as we package up the famous and fabulous Rock City Coffee to the far reaches of the United States.
But there’s more! All kinds of jams and preserves, mugs and photos from the ship store, and classy nautical jewelry.
For more details and prices, click on over to the Ship Store Page. Below are just a few of the items available.
Wondering what to bake for the mail man and your kids’ teachers? This pound cake, filled with the fragrant, fruity flavors of apricot and orange could be just the thing.
While the apricot and orange extracts might not be readily on hand in your pantry, they make all the difference. I’ve seen them at my local grocery store and have also had some happy luck on Olive Nation with some seriously delicious extracts that have kept my creative baking spirit happy all summer long on the boat.
This recipe was given to me by an exceptional family that sailed with us several years ago. They own a bakery in Amish country and the original recipe is one of their top sellers. I’ve, of course, changed some of the extracts, due in large part to running out rather than because the recipe needed a single tweak. Thank you Beiler family for your gift of the original recipe.
Apricot Orange Pound Cake
If you end up doubling the recipe, then use five eggs instead of four. I’ve found the recipe works just a wee bit better.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract
1/2 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract
Preheat oven to 350 degrees. Grease one, 9 x 5 inch, loaf pan.
In a large bowl, cream together the butter and sugar, then add the eggs. Add the flour, baking powder and salt to a sifter. Measure the milk and add the extracts. Sift half of the flour mixture and add half of the milk mixture to the butter and sugar and mix until incorporated. Repeat and pour into the prepared loaf pan. Bake for about 1 hour and 15 minutes, until a fork inserted in the center of the cake comes clean.
Bring all the glaze ingredients to a boil; pour it over the cake just as it comes out of the oven. Let the cake cool a bit before removing it from the pan.
Potatoes are the one leftover which needs to be used up before it is relegated to the compost pile. They don’t freeze well, so think of ways to incorporate this Thanksgiving leftover into another meal sooner rather than later.
Of course, mashed potatoes can easily become a side for another meal. And I’ve already mentioned that roasted potatoes could become Turkey Hash. But there are a myriad of other ways that these versatile spuds can take root in another dish (see what I did there?).
Potato Cakes – Combine the mashed potatoes with some bread crumbs and an egg or two. Dredge them in more bread crumbs or in grated Parmesan cheese and pan fry them in a little oil or butter. Serve along-side grilled hanger or skirt steak or for breakfast with eggs and toast.
Potato Bread – Add mashed potatoes to your favorite bread recipe, reducing the liquid by half. For example, if the recipe calls for 1 cup of water, add 1 cup of mashed potatoes and 1/2 cup of water. Add dill, fennel or caraway seeds as an optional flavor.
Potato Leek Soup – Sauté onions and leeks in butter, salt and pepper. Add white wine and stock. Stir in mashed potatoes and adjust for salt and pepper.
So many leftovers, so little space in the belly. This is day two of Thanksgiving leftover ideas and turkey hash is one of my favorites. Especially so when combined with greens – a much needed addition after a bit of fat and carb overload.
I’ve pared this hash with Brussels sprouts greens after discovering that they are just as delicious as any kale or broccoli leaves. I’m lucky enough to still have some in the garden and will need to cull the rest shortly before it succumbs to a really sustained frost.
Cut turkey and roasted potatoes into 1/2-inch pieces. Sauté onions and celery in a large skillet and add the turkey, potatoes and any vegetables or squash that you like. Add salt, pepper, Dijon mustard and maybe some horseradish to the pan. Sauté until the ingredients are warmed through and are beginning to brown on the bottom. Serve with poached eggs and roasted Brussels sprout leaves (or kale or broccoli leaves).
Okay, King Arthur, you got me good. Your catalog just arrived in the mail today and I HAD to make your Golden Grains Bread.
Of course, anyone who knows me well is aware that actually following a recipe is next to impossible for me. I can’t resist making a recipe my own. Soooo, now I need to say, “thank you,” King Arthur, for the inspiration for this wonderful sandwich bread.
Multi-Grain Flaxseed Sandwich Bread
3 cups all-purpose flour (of course I like King Arthur the best)
2 cups whole wheat flour
1/2 cup semolina flour
1/4 cup flax seeds
2 tablespoons poppy seeds
2 tablespoon vital wheat gluten
1 tablespoon instant yeast
1 tablespoon salt
2 1/2 cups warm water
Combine all dry ingredients together in a large bowl. Add the water and mix until the dough forms a ball. Knead by hand or with a dough hook until the ball is soft and smooth. The dough will be just a tiny bit sticky, so add a little flour as needed. Allow the dough to rise, covered, for 1 1/2 to 2 hours or until almost doubled.
Preheat oven to 375 degrees. Lightly grease two, 9″ x 5″ bread pans. Form the dough into two equal loaves and transfer to the prepared pans. Cover and let rise again for another hour or until the bread is at least 1-inch over the edge of the bread pan.
Make 3 diagonal slashes on the surface of the bread. Transfer the pans to the oven and add steam in whatever way works for you. (I have a pan of rocks on the bottom of my oven that acts as a sauna when I pour water in it.) Bake for 40 to 45 minutes or until an internal read thermometer registers 190 degrees. Transfer to a rack to cool completely before slicing.
Makes 2 loaves
Houses that smell like baking bread are also the best!
There’s a new sandwich gig in Rocklandtown and it’s delightful. Malcom and Jillian Bedell, of From Away fame, have joined the corps of high-caliber restaurants in town with their food truck, Wich, Please. This tiny kitchen, serving breakfast and lunch sandwiches such as a swanky BLT built on sourdough bread, with frisee, confited tomatoes and crispy bacon, began with a Kickstarter campaign and the faith of several hundred fans and supporters.
That belief has paid off and the food truck is open for business beginning this week. Set up to handle two cooks max, Malcom and his assistant have very little room to maneuver in this small food truck. Actually, the space looks pretty familiar – a lot like my galley. No jumping jacks for those two, just the dance of two chefs moving from one place to the next weaving in and around each other to reach for the next ingredient. Cassie, my assistant cook, and I get this all too well.
My Rubenesque, a vegetarian Ruben made with roasted beets and Morse’s sauerkraut, was a well-balanced blend of texture and flavor. The crispy bread off-set the crunch of the kraut and the easy bite of the beets – the flavors all complimenting one another.
Located on the edges of Rockland Harbor with the tang of the sea greeting the outdoor park seating, there’s no doubt that these two have a formula for success. Oh, and try the grilled cheese too – ours was with caramelized onions, pickled jalapenos, and chips.
Good luck to you both! Today is taco Friday, friends, from 4-7pm.
P.S. My galley is still smaller.
No-knead techniques have taken the baking world by storm, or really been rediscovered by storm, and are a wonderful addition to any bread baker’s arsenal. Truly, there is nothing I love better than pulling several loaves of freshly baked bread from the oven, whether it’s on the boat or in our home.
For me, the connection of homemade bread to our roots, to our communities, to our families and to our personal nutrition is a tie that weaves beautifully through all of these multi-layered parts of our lives. I know, I know, there are a number of us that can’t have gluten and even more who shun bread due to the carbohydrate thing, but truly, a kale smoothie just doesn’t make the same heart and soul connection for me.
This bread is wonderful with a bowl of soup on a chilly spring day or toasted for breakfast and slathered with some homemade jam. It’s a staple on our Maine windjammer and one I make at home all the time too.
No-Knead Whole Wheat Bread
1 tablespoon unsalted butter for greasing the pans
12 cups whole wheat flour
1 tablespoon salt
1 tablespoon instant yeast
2 tablespoons brown sugar
5 cups warm water (more or less)
Grease 3 loaf pans and set aside. In a large bowl, combine all of the dry ingredients and mixing with one hand while turning the bowl with the other, add the water. When the flour is fully incorporated into the dough, turn out onto a floured counter and cut into three equal pieces. Press into rectangular shapes and roll the dough gently into a log. Transfer to the prepared loaf pans, cover, and set aside for several hours until the loaves have doubled in size. Bake at 375 degrees for 35 to 40 minutes or until the loaves are golden brown on the outside and the loaves come out of the pans easily. Remove from pans and cool on a wire rack.
Makes 3 loaves
Happy baking to you and to me!