Wednesday, May 8, 2013

Lemon Cream Icebox Cake

From The Kitchen

Serves 8 to 10

Tender layers of nutty graham cracker, holding up lemon-spiked cream with swirls of intensely tangy lemon curd—this cake’s vibrant lemon flavor never fails to delight. "This tastes just like lemon!" is a common reaction.

1/4 cup (56 g) unsalted butter, very soft
3 cups (720 ml) cream
1/2 cup (50 g) powdered sugar
1/4 teaspoon salt
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/3 cup / 75 ml juice)
25 to 30 graham crackers, from about 4 sleeves
1 cup (240 ml) Lemon Curd (store-bought or homemade - see our tutorial here), slightly warmed, divided

In the bowl of a stand mixer (or use a large bowl and a hand mixer), whip the butter until very soft. Gradually whip in the cream. When it has been smoothly combined with the butter, add the sugar, salt, and lemon zest. Whip until the cream forms firm peaks, then slowly beat in the lemon juice. Continue beating until completely combined. The cream should still hold soft peaks.

Smear a small spoonful of the lemon cream in the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Lay down a layer of graham crackers and spoon 3/4 to 1 cup (180 to 240 ml) of the whipped cream over the top. Drizzle with 1/4 cup (60 ml) of the lemon curd. Repeat three more times, finishing with a top layer of whipped cream. (You will have four layers of graham crackers, and four layers of whipped cream.) Drizzle the final 1/4 cup (60 ml) lemon curd over the top of the cake in three straight lines, then draw a knife through these lines perpendicularly, creating a streaked checkerboard pattern.

Refrigerate the cake for at least 2 hours, until the crackers have softened to a cakelike texture (test this by inserting a thin knife along the side and bringing up a few crumbs). This can be made up to 24 hours ahead of time, but it is best consumed within a day or two, as it will get soggy if it sits too long.

Cake Mix Cookies

Not sure how many times I've posted this but here it goes again.

Cake Mix Cookies

Any cake mix
2 eggs
1/4 cup oil

350 for 10-12 minutes

Grilled Herb Potatoes

From Epicurious.

Grilled Herb Potatoes

yield: Makes 4 servings
active time: 20 min
total time: 25 min

2 pounds large Yukon Gold or other yellow-fleshed potatoes
1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 lemon wedge plus additional for serving

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .

Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).

Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.

Drain potatoes well and transfer to herb oil, tossing gently to coat.

Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.