Roger’s Garden: A Touch of Autumn

by Mary Papoulias-Platis

Post image for Roger’s Garden: A Touch of Autumn

Getting out of town and heading to your favorite nursery is exactly how I spent last weekend. Roger’s Gardens in Newport Beach has been on my favorite list for many years. In fact, I make it a full day of gardening and shopping, every season of the year. Roger’s with it’s unique grounds, attracts people from all over the southern California region. Even non-gardeners. Many buildings on the property are themed with beautifully dressed holiday gifts.  And at the entrance, a surprise awaits every visitor with a seasonal floral exhibit.

This month at the entrance, stood six-foot tall sunflowers with a large selection of heirloom pumpkins. Unfortunately, I didn’t capture it. But, I did find these overly large heads of Lazy Susan flowers covering the main entrance to the gardens. They were just breathtaking!

The walkway into the gardens is a peek inside the new holiday presentation for the visitors. By now you can guess where this is going, possibly Rustic-European with old doors and window boxes that might treat you to a French countryside, or possibly an Italian villa.

Once inside, another surprise!
Facing you are clusters of worn-out mechanic moving parts, dressing this large over-sized decorative wall.
This complex arrangement keeps you guessing, and wondering what’s ahead .

Just outside the buildings you run into these cleverly displayed Fall collections.

Hundreds of unique heirloom pumpkins displayed so randomly, prompting you to grab one and throw it into your basket.

And believe it not, Spring is still blooming in the magical garden ~ doesn’t surprise me one bit!

 It’s fall here in Southern California after all!

Oh! back to the theme inside.

Even though Christmas has arrived here at Rogers, I will be saving those pictures for a later post. ( I can only handle one season at a time ).

All I can say for now is, the theme for this year is still a mystery.

Check in later for my post on Holidays at Roger’s Gardens, when I reveal the total theme.

Trust me , you won’t be disappointed.

So for now, I must get back to planting my fall garden…

 

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Radish Yogurt Dip

by Mary Papoulias-Platis

Post image for Radish Yogurt Dip
What are root vegetables and how do you use them in your weekly meals?
First things first, I’ve compiled my Best Root Vegetables for you and your family. Let’s identify what root vegetables are. Fall is the season root vegetables are available and abundant at the farmer’s markets. Their sizes vary from tiny round radishes to large knobby celery roots.
  • Beets: they can be eaten or roasted, with an earthy sweet flavor.
  • Celery root: Once peeled, underneath is a creamy white flesh often tasting sweet like the stalks. Can be shaved for salads or cooked in stews.
  • Radishes: Can be eaten straight from the garden with a sweet, crisp texture with a zesty juice.
  • Jicama: peeled with a crunchy texture. Added raw to salads or use as a chip for dips.
  • Parsnips: A delicate flavor, a cross between a carrot and parsley. So versatile, for soups, roasted, and mashed
  • Rutabagas: Milder, sweet and creamier than turnips, use in the same dishes as the parsnip.
  • Fennel bulb: can be eaten raw, shaved in salads, and often called “sweet anise” a licorice taste. When cooked it becomes sweeter.

Techniques for Cooking Root Vegetables

  • Roasting: Vegetables are cut into pieces, placed on a sheet pan with a drizzle of olive oil and salt and pepper. Oven pre-heated at 400 degrees for 35-45  minutes.
  • Baking: Whole vegetables can be baked in the oven at 350 degrees until tender.
  • Grilled: Vegetables can be placed in a well-oiled basket, with salt and pepper and spices and turned occasionally until tender.
  • Boiled: In a large pot vegetables can be boil, but not quite the flavor as the above method

Recipe Type: Yogurt Sauce and Dip
Cuisine: Greek
Author: Susanna Hoffman from Olive and Caper
Serves: 12 as a dip
Simple with refreshing flavors comes this creamy sauce with a bit of a tang! Use it to top your rooted vegetables or just as a dip!
Ingredients
  • 8 ounces trimmed red radishes, finely chopped
  • 1 tablespoon chopped fresh dill
  • 1 1/2 cups plain yogurt
  • 1/2 teaspoon salt
  • 1 large clove garlic
Instructions
  1. Place the salt on a chopping board and finely chop the garlic clove on top of the salt.
  2. Place the yogurt in a medium size bowl and whisk until smooth.
  3. Add the garlic and salt, radishes, and the dill.
  4. Mix well and cover.

Chill in the refrigerator for 30 minutes or store up to 2 days.

 

Sometimes the simplest ingredients can make a fantastic meal,

 

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Greek Garden Nicoise Salad

by Mary Papoulias-Platis

Post image for Greek Garden Nicoise Salad

The Greek diet has always been represented by the seasonal fruits and vegetables from your family garden. And so is California!  I added a twist from the traditional French composed salad to a California Greek Garden Nicoise Salad. This late summer salad is a jubilee of fresh figs, ripe avocados, sun-kissed tomatoes, and my fresh catch from the sea, sardines.
Composed salads, are exactly that, planned ahead and skillfully laid out on a large platter. I can tell you anyone will enjoy selecting from these heart – healthy choices of seasonal fresh foods.
I had more fun with this recipe because of the colorful array of delectable California fruits, vegetables, farmer’s market ranch eggs, and wide selection of seafood available. And eating it… will  hit all your pleasures zones all at once. Nothing more needs to be served with this, except for a fresh loaf of bread.

I prefer using tuna, in olive oil such as Genova.

Or Tonnino Yellowfin in Olive Oil.

 

Print

Greek Garden Nicoise Salad

Unique and so healthy, this salad will be enjoyed by all. It has all the seasonal fruits and vegetables your body craves.

Course Appetizer/Salad
Cuisine California Greek
Keyword dinner, garden, Greek, nicoise
Author Mary Papoulias-Platis

Ingredients

  • 2-3 bunches of your favorites lettuces
  • 1 bunch of arugula
  • 3 hard-cooked eggs, peeled
  • 2 cans of sardines or anchovies
  • 6 fresh figs, sliced in half
  • 2-3 fresh tomatoes, sliced
  • 1 bottle or can of artichoke hearts
  • 1 bunch of radishes
  • 2-3 zucchini, grilled
  • 1 cup of kalamata olives
  • 1 avocado, sliced
  • 1-2 cucumbers, sliced

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1-2 cloves of garlic, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup mixed fresh herbs, finely chopped (basil, tarragon, parsley, dill)

Instructions

Salad

  1. Place the eggs in water and bring the water to a boil.
  2. Turn off the heat and cover. Allow to sit for 30 minutes. Cool and peel..
  3. Mix and place all the lettuces in a large bowl.
  4. Mound the sardines in the middle of the salad.
  5. Add the vegetables one by one all around the salad.
  6. Cut eggs in half and place all around.
  7. Pour the dressing sparingly all over the salad or place on the side.

Dressing

  1. Place the vinegar, mustard, garlic, salt and pepper in a mixing bowl.
  2. Whisk until blended.
  3. Whisk in the olive oil slowly in a stream until well incorporated.
  4. Add the chopped herbs and stir.
  5. Shake well before serving.
 Nicoise jpeg

Seasonal Salad Combinations
FALL: butternut squash, apples, root vegetables, olives, pumpkin, anchovies, grapes
WINTER: Greens : mustard, dandelions, spinach, feta, beets, peas, oranges, salmon
SPRING: Green beans, leeks, chard, bell peppers, asparagus, scallops, tuna

MORE SALADS TO ENJOY!
Traditional Greek Salad
Summer Greek Potato Salad with Feta
Chick-Pea Salad with Red Onion
Arugula Salad with Tomato and Watermelon
Stay Healthy , Eat Well!
Mary 

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October #Unprocessed for the Month!

by Mary Papoulias-Platis

October Unprocessed 2012 Logo

 

What is October #Unprocessed and Why Would I Do This?  

This is a food challenge Andrew Wilder from Eating Rules began a couple years ago and now has reached over 3,000 people and still growing. What is it? It’s simply a challenge to eat unprocessed foods for the month of October.  During this time you’ll receive a strong support system from bloggers, foodies, and experts in the field who will be guest bloggers on the Eating Rules website with informative articles for you to read daily.You can join us on Twitter daily as well with the hash-tag #Unprocessed.  Andrew’s goal is to bring healthy eating to a new level of consciousness, so we all lead a healthier fulfilling lifestyle, even if you change a couple of things in your diet, this is a great beginning!

You have a challenge of not eating any processed foods in the month of October…you  know that’s only 4 weeks !

Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.(look for more on his site)

 

   If I’m not eating whole foods now, then what is it I’m eating?

The whole idea, ultimately, is to consider each ingredient in your food: How it’s produced, where it comes from, and whether its benefits outweigh its detriments.(more on this on his site)

But I can’t make everything from scratch!

We don’t expect you to do that either.

The answer is simply to consider every ingredient separately. If you cannot understand the ingredients on the label or there are just too many to list, it’s not a wise choice. (look for his healthy bar comparisons on his site)

Do I ” Not Brake for Restaurants” anymore?

Eating out is absolutely acceptable, we can’t be hermits for the month, or turn down an evening out with friends! But, here are a few suggestions from Andrew!

Find a local, “farm to table” restaurant.
Eat a fresh salad and pasta
Cooked vegetable or tofu
Talk to your waiter, let him know what your doing. (and more on his site!)

 

 

I believe this can be a life-changing and satisfying experience as you learn along with us about our food and food systems. Let’s become stronger, healthier, and livelier human beings from the food we eat!


Andrew says ~Remember that this is fundamentally an awareness exercise, and ultimately, you need to do what’s right for you, and what’s going to work for you.

Sign up for the challenge at Eating Rules!

 

Look for my guest post on The Health Benefits of the Greek Diet to be published in October 2012 on Andrew Wilder’s Blog  Eating Rule’s .

In case you missed it:

Time for an Oil Change – October Unprocessed 2011

Preparing Dried Chickpeas – October Unprocessed 2010

 

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Greek Baked Falafel Sliders

by Mary Papoulias-Platis

Post image for Greek Baked Falafel Sliders

Falafels are chickpea (garbanzo) patties placed in pita, to make a delicious sandwich. I chose a mini version, patties that can be served as an appetizer or a main dish as well.  So popular today due to many who are eating less meat, and adding more beans and grains to their diet, a nutritional option to the burger.  Falafels are generally deep-fried so I wanted them to be more healthful and accessible for to make in your kitchen and for your family. I chose sliders for their quick assembly. Choosing garbanzo beans can be a protein booster with their  23% protein value. Try them at your next party and you’ll be surprised how quickly they disappear from your table. If you are adventurous, you can make your own pita bread. Here’s my recipe for Homemade Pita Bread from my blog. Just make your pitas smaller to fit these sliders and you have a healthy meal for the family.

So what is Tahini?

  • Tahini is made by grinding sesame seeds into a smooth paste.
  • Sometimes the sesame seeds are hulled, sometimes they’re left unhulled; sometimes roasted, sometimes raw.
  • Top salads with a quick dollop of tahini.
  • Make your own salad dressing using tahini.
  • Dip vegetables into a tablespoon or two of tahini.
  • There are great benefits from tahini.

I tend to be very selective with my brands of tahini. This comes from Mighty Sesame Co. 

The other brand is Joyva Tahini.

 

 

 

Print

Greek Falafel Sliders

Use these sliders for appetizers for your party, or make them larger for a side dish.
Course Main Dishes and Sides
Cuisine California Greek
Keyword falafel, Greek, sliders
Author Mary Papoulias-Platis

Ingredients

  • 1 15 oz. can garbanzo beans - rinsed and drained
  • 2 cloves garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3 tablespoons tahini
  • 1/4 cup sesame seeds
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 onion chopped
  • 3/4 to 1 cup dry breadcrumbs or more
  • 1 package of whole wheat mini-pita breads or cut up one pita into four pieces.

Tahini Sauce

  • 3/4 cup sesame tahini
  • 5 tablespoons lemon juice
  • 1 small clove garlic, minced
  • 3/4 to 1 1/2 cup water
  • 1/2 to 1 teaspoon salt

Garnish:

  • 1 tomato, seeds removed and finely chopped
  • 1 cucumber, peeled and finely chopped
  • 1 red onion, peeled and finely chopped

Instructions

Falafel Instructions

  1. In a food processor add the first nine ingredients.
  2. Pulse the bean mixture until chunky.
  3. Add the onion and breadcrumbs and process until smooth.

  4. You may need to add more breadcrumbs until mixture is thick enough to form a patty. Place in refrigerator until chilled.

  5. Heat broiler to high or oven to 400 degrees.
  6. Place parchment paper or Siltpat liner on a baking sheet pan.
  7. Using a large spoon scoop up the beans and drop on the pan.

  8. Place the patties, 1/2 inch apart on the baking sheet.

  9. Wet fingers and softly pat down on each patty to form a even round shape.
  10. Cooking time for the broiler is 10-12 minutes on each side until nicely browned.
  11. For the oven: 15-20 minutes on each side.

Tahini Sauce

  1. Place tahini, lemon juice and garlic in a food processor or blender.
  2. Begin to process and slowly pour in water, testing to consistency you want.

  3. Transfer to a bowl and season with salt and pepper. (Can be made a couple of days in advance.)

Assembly

  1. Place the pita rounds on a plate add a falafel patty on top.

  2. Add the onion, cucumber, and tomato. Drizzle with tahini sauce.

  3. Sprinkle with chopped parsley.

 Prep all your ingredients for easy assembly. This is called “Mise En Place” in the culinary world.

Make sure to allow a nice brown crust to form on the patty.

Line them up , add all the veggies, add the tahini, and serve up!

Enjoy my Greek-Inspired Falafels

Mary 

{ 3 comments }

Fresh Pesto Three Ways

by Mary Papoulias-Platis

I had so much basil growing in my garden this summer that I needed to find a way to use it all up.  I wanted to show you how a simple pesto recipe can be made into three different dishes. These appetizers can be a quick fix for any given party or use them as a quick meal for a busy day. The pesto can be made ahead and stored until the day of your event. If you don’t have a garden, look for basil at your local farmer’s market, or from your local farmer. My favorite basil is the Italian Large leaf for your garden. 

A cluster of fresh Italian Large Leaf basil leaves showing the large, broad leaves of this variety.

Ingredients

  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 4-5 garlic cloves
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Place all ingredients except cheese in a food processor, blend until smooth
  2. Place in a small bowl and stir in the cheese.
  3. Serve or refrigerate for up to 3 days.

 

Grilled Halloumi with Pesto Sandwich

  1. Choose a great bread to use on this sandwich, I chose sourdough.
  2. Butter both slices, add the pesto to one side, and add Halloumi cheese on top of pesto.
  3. Add second layer and place on grill pan or frying pan until bread toasts up.

 

Avocado-Pesto Salad Dressing

  1. In the blender add 2 tablespoons pesto, 1/2 avocado, 1/4 cup red wine vinegar, 1/2 cup extra-virgin olive oil, a pinch of salt and pepper, and a splash of fresh lemon juice.
  2. Blend and serve.

Deviled Eggs with Pesto

Boy, are these delicious!

  1. Boil your eggs and cool. Remove the yolk and place in a bowl.
  2. To each egg you use add: 1 teaspoon pesto, 1 Tablespoon of Greek yogurt, a squeeze of fresh lemon juice, pinch of salt and pepper.
  3. Mix together nicely and add to your egg white. (optional: add a little lemon zest on top)

 

 

Enjoy the many uses of basil,

 

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Lemon Zest Madeleines

by Mary Papoulias-Platis

Post image for Lemon Zest Madeleines

The other day we had a luncheon for the girls and I decided to come up with a sweet gift as a reminder of a dream trip we all would like to take someday.  Madeleines are the perfect French dessert. I searched for the perfect little tray to place some delicious cookies on and I thought these would make a nice take-home gift. This was my first time making these cookies, so I did take the time to rest the dough and find the right tray. It was worth the effort! These are now my go-to cookie that I make for my guests dropping by to say hello and share a cup or two of tea with.

 These square dishes are so beautiful with a Paris theme (hint: where we would all like to go someday) . I found them at the Barnes and Noble bookstore and are made by Fringe Studio. The plates come in many different sizes and pictures, perfect for adding soaps, perfumes, just about any tiny gift too. I chose this plate first, then added the cookie idea and the black and white theme.

 

Then I chose to bake French Madeleine cookies and I was off again looking for the pan. I only bought one but should have bought two. These can be found at Sur La Table or Williams Sonoma. Of course, I always like to take myself out of my comfort zone, and into an area of cooking I have never been. I thought about meringues cookies but they still scare me. You know, those pretty pink, green, blue ones with a filling. So Cute. But not yet.  Then, I saw Lemon Madeleines in Martha Stewart ‘s Baking Handbook and was sold on this idea and the recipe.

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Lemon Zest Madeleines

This easy and delicious recipe takes to me to Paris in my kitchen. Take as a gift and share with friends. This makes the perfect cookie. Dough needs to be chilled so read recipe thoroughly and plan ahead.
Course Dessert
Cuisine French
Keyword cookie, dessert, lemon, madeleines
Author Inspired by Martha Stewart

Ingredients

  • 1 stick unsalted butter, plus more for the pan
  • 3/4 cup all -purpose flour
  • Scant 1/2 cup almond flour
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons finely grated lemon zest
  • 1/4 teaspoon pure lemon extract
  • 3 large eggs
  • 1/2 teaspoon salt

Instructions

Preparation

  1. In a small saucepan, melt butter. Set aside to cool.
  2. In a large bowl whisk together flours and sugar.
  3. Add the lemon zest and extract to cooled butter and stir.
  4. In a large bowl combine the eggs wit the salt, and whisk until frothy.
  5. Whisk in the flour mixture.
  6. Cover the bowl with plastic wrap and refrigerate until chilled at least 2 hours or overnight.

Baking

  1. Pre-heat the oven to 350 degrees.

  2. Butter two 12-mold pans and dust with flour. (or use one twice)

  3. Place batter in a pastry bag or a zip-lock bag and fill mold halfway.
  4. Bake rotating halfway until edges of the cakes are golden brown,12-14 minutes.
  5. Immediately invert cakes onto a wire rack to cool.
  6. Madeleines should be served the same day they are baked.

I hope you enjoy them as much as I do!

 Someday Paris bound…Mary 

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Quinoa and Chickpeas with Pesto

by Mary Papoulias-Platis

Post image for Quinoa and Chickpeas with Pesto

Every Wednesday as I search for recipes as a market sample for my food stand, and I try to be as seasonal as possible with my selection so my visitors can go home and make this recipe with ease. I came across this recipe from Maria Speck and it was perfect for introducing pesto and grains as a dish. It’s Spring and I plant basil in every box, worried I would not have any left for making pesto. Quinoa is easily available today in the supermarket rice/pasta section as well, and it can prepared as a last moment supper plan.  As you can see it was a hit with families including this sweet little girl, whose mother stops by every week for a taste. At the market it has become everyone’s favorite with the added bonus of it’s nutritional value. I keep it on hand as a pantry item at all times.

Quinoa has many health benefits  (a complete protein)  and helpful in the kitchen.

  • It’s quick to get on the table, for any weekday.
  • The quinoa invites the flavor of whatever spices or vegetables you happen to have on hand.
  • Can be made ahead and stored in your refrigerator (plain) for future meals for up to a week.
  • Perfect for parties and BBQ’s and served at room temperature. (made with a simple vinaigrette)

Quinoa can be found in  most supermarkets today. I choose to use organic, and Ancient Harvest is the brand I used in my recipes.

 

Kids love this too!

This recipe is from the lovely book by Maria Speck, Ancient Grains from the publisher Ten Speed Press. Maria ‘s recipes are flawless with careful thought going into every ingredient. Visit Maria’s Website for more information on grains and check out Maria’s Blog for wonderful recipes for you and your family!

 

 

Book

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Quinoa with Chickpeas with Pesto

Quinoa is a fast and easy dish to use as a side dish, or add meat and vegetables for a complete meal.
Course Salad
Servings 4
Author Inspired by Maria Speck- Ancient grains

Ingredients

  • 2 cups of vegetable, chicken broth or water
  • 1 cup of rinsed quinoa
  • 1/2 can or more of canned chickpeas, rinsed
  • 1/2 cup pesto
  • 4 tablespoons freshly chopped basil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place the liquid (broth or water) into a medium saucepan and bring to a boil.
  2. Add the quinoa, reduce the heat to low and simmer for 12-15 minutes until all the liquid is absorbed.
  3. Remove from the heat and let set for 15 minutes. Fluff with a fork.
  4. In a bowl add the quinoa, drained chickpeas, pest, garlic, salt and pepper and chopped basil.

  5. Taste for added seasonings. Toss gently and serve.

Recipe Notes

This recipe can be doubled for a large crowd. One cup of quinoa makes 2 cups of cooked quinoa. Can be made ahead and stored in the refrigerator (plain) until ready to use up to a week. In Maria's book, the Ancient Grains; she uses couscous which can be substituted. (1 cup whole wheat couscous and 1 1/2 cups liquid)

 

Enjoy my other quinoa recipes from my blog:

Greek Stuffed Tomatoes with Quinoa and Rice

Quinoa with Wild Rice and Cherries

Cinco de Mayo Vegetable Quinoa

Stay Healthy!

Mary 

 

{ 4 comments }

Fluffy Butter Cake with Strawberries

by Mary Papoulias-Platis

Post image for Fluffy Butter Cake with Strawberries

Looking for a new recipe is not easy! Many times trying a new recipe is too bothersome or costly to try if you’re on a food budget. Trying to decide if your family will enjoy new combinations in a new recipe can sometimes be a haunting experience. So, I have an answer to this with my Fluffy Butter Cake recipe and how to save you money and time.

I have read many recipes and have taken extra precautions before making the decision whether or not to invest in that recipe or not. I do look for specific items and techniques in a recipe that help me make that decision. Following these few tips can help you decide if that specific recipe is for you, your family, or for a large group. I have also added my thoughts on why this recipe works for me. Of course, this is just a guideline and it’s also important to go outside your comfort zone every once in awhile to experiment with new spices and ingredients so you may grow as a cook.

  • Are the ingredients in the recipe in my pantry or ones I buy most of the time. (simple cake recipe)
  •  If new items are listed, I do ask myself whether or not I will use them again. (limoncello which I love, can be kept in freezer)or (a simple lemon syrup can be sub.)
  • Will everyone enjoy this recipe in my family. (nothing to exotic in recipe)
  • Will I make this several times, or just once. (so simple great for a last minute dessert)
  • Is it trendy, will I make it again? (no, this is a basic cake recipe around for years!)
  • Do I have the equipment to make this? (mixer, cake pans, easy!)
  • Can it be made ahead of time, when I do entertain large groups. (this cake can be frozen )
  • Will it stay in my recipe box for years. (this one will because I have made it 4 times)

photo (20)

By now, you must think I’m crazy! But I do believe my recipe box has only the repeating meals I have tried over and over again, that my family absolutely loves to eat.
This is not to say I have never tried unusual trendy food.  It’s just that the food world can be overwhelming, and I’m trying to get a point across on how to build a repertoire of wonderful family recipes you can make from time and time again. You only have to master a few recipes at a time and build from there.

So, I’m starting out with a summer dessert I adore and have been making all along. This is definitely a recipe for your recipe box. Here is why.

  • When I read the recipe it was simple.
  • Ingredients were readily available all season.
  • I can make the cake the night before or freeze it.
  • Easy to assemble.
  • Flavors everyone loves.
  • Can the flavors be substituted for different seasons.

The next step is to master the recipe. What I mean by this, is make it your summer recipe for all your entertaining needs. Over and over again, similar to your own signature dish.
I honestly have made this four times this summer! I love the cake so now I know I’ll make it with cooked apples for the fall, ripe figs, blueberries.

I truly believe by making a dish several times you can really master your skills and understand the process, the correct temperature of the oven, the rhythm of putting it together, and have the confidence in changing the recipe for your needs to make this an easier or faster of a recipe.  This builds your understanding of how recipes are written and you become an expert in selecting the recipe .

This was definitely the “pick if the summer” of recipes in my opinion. Try it and add it to your family recipe box.

 

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Fluffy Butter Cake with Strawberries and Whipped Cream

This fabulous strawberry cake is the perfect summer dessert! The fruit is traditional but the berries can be substituted for your seasonal choice.
Course Dessert
Cuisine California Greek
Keyword cake, dessert, strawberries, whipped cream
Servings 8
Author La Cucina Magazine- May Issue

Ingredients

Cake

  • 1/2 cup butter, unsalted
  • 2 cups cake flour, not self-rising
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cups milk

Filling

  • 5 1/2 tablespoons sugar
  • 1/4 cup limoncello
  • 1 tablespoon fresh lemon juice
  • 1 pound strawberries, trimmed
  • 1 1/2 cups whipping cream

Instructions

For Cake

  1. Heat oven to 350 degrees. Lightly grease 2 (8 or 9inch)cake pans with butter, and dust with flour.

  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In a mixer bowl beat butter together with sugar on medium speed until fluffy.
  4. Add the eggs one at a time and beat until combined, then add vanilla.

  5. With the mixer on low add the flour and milk in four batches. Beat just until combined.

  6. Divide batter between cake pans. Bake for 20-25 minutes.(tops will be pale in color) Cool 5 minutes.

  7. Then invert onto rack and cool completely.

For Filling

  1. In a small saucepan combine the 3 tablespoons sugar, limoncello, lemon juice and 1 tablespoon water.

  2. Heat and whisk over medium heat until sugar is dissolved. Remove from heat.

Assemble Cake

  1. With tops of cakes facing up, poke cakes with a fork leaving a 1/4 border around the edges of the cake. Brush with syrup.

  2. Slice half of the strawberries.
  3. In a mixer bowl whip the cream and 2 1/2 tablespoons of sugar together until stiff peaks form.

  4. Cover 1 cake with 1/2 of the whipped cream, leaving a 1/4 inch border. Add the sliced strawberries.

  5. Top with second cake layer. Cover with remaining cream and whole strawberries.

  6. Can be served immediately or placed in the refrigerator.

Recipe Notes

Limoncello is an Italian liquor available in liqueur departments. Can be substituted with a simple lemon syrup.

 

Many Happy Baking Days!

Mary 

 

 

 

 

 

 

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