Out of the Ordinary Strawberry Shortcake starts w/ Luscious Lemon Cake

   Out of the Ordinary Strawberry Shortcake begins with Luscious Lemon Cake that is packed with citrus flavor—lemon zest and freshly squeezed lemon juice in the batter, a lemon infusion following baking, and a lemon glaze drizzled over the top.

     Since my mother loves strawberry shortcake, this lemon cake became the basis for sliced and lightly sugared strawberries, creating an untraditional birthday cake!

And, this is how we served it -- a slice of Luscious Lemon Cake, sugared strawberries and a dollop of whipped cream! Happy Birthday Phyllis Newell!

Luscious Lemon Cake     Makes one 8 ½ x 4¼ x 2 ½-inch cake

Cake

1 stick butter, at room temperature

1 cup granulated sugar, divided

2 eggs, at room temperature

Lemon zest from 3 large lemons (squeeze lemons for juice called for in the remainder of the recipe)

1 ½ cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

2 tablespoons freshly squeezed lemon juice

6 tablespoons buttermilk

½ teaspoon vanilla

1. Preheat the oven to 350°.
2. Spray bottom and sides of a (8 ½ x 4¼ x 2 ½-inch) loaf pan. Also line the bottom with parchment paper.
   
3. Cream the butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
   
4. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
   
5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
   
6. In another bowl, combine 2 tablespoons lemon juice, the buttermilk, and vanilla.
7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
   
8. Add the batter to prepared pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

   

   Cake is ready to go into the oven.

Lemon Soaking Solution

¼ cup granulated sugar

¼ cup freshly squeezed lemon juice 

1. Combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
   
2. When the cakes are done, allow to cool for 10 minutes.
3. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
   

Glaze

1 cup+ powdered sugar, sifted

1 tablespoon+ freshly squeezed lemon juice

1. For the glaze, combine the powdered sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Glaze should be thick enough to hold it’s shape but thin enough to drizzle; add additional powdered sugar or lemon juice until correct consistency is achieved.
   
2. Pour glaze over the top of the cakes and allow to drizzle over sides.

Dinner party for Mom at our house . . . 

The tablescape includes photos of Mom through the years.

Recipe without photos . . .

Luscious Lemon Cake     Makes one 8 ½ x 4¼ x 2 ½-inch cake

Cake

1 stick butter, at room temperature

1 cup granulated sugar, divided

2 eggs, at room temperature

Lemon zest from 3 large lemons (squeeze lemons for juice called for in the remainder of the recipe)

1 ½ cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

2 tablespoons freshly squeezed lemon juice

6 tablespoons buttermilk

½ teaspoon vanilla

1. Preheat the oven to 350°.
2. Spray bottom and sides of a (8 ½ x 4¼ x 2 ½-inch) loaf pan. Also line the bottom with parchment paper.
3. Cream the butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
4. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
6. In another bowl, combine 2 tablespoons lemon juice, the buttermilk, and vanilla.
7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
8. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Lemon Soaking Solution

¼ cup granulated sugar

¼ cup freshly squeezed lemon juice 

1. Combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
2. When the cakes are done, allow to cool for 10 minutes.
3. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

Glaze

1 cup+ powdered sugar, sifted

1 tablespoon+ freshly squeezed lemon juice

1. For the glaze, combine the powdered sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Glaze should be thick enough to hold it’s shape but thin enough to drizzle; add additional powdered sugar or lemon juice until correct consistency is achieved.
2. Pour glaze over the top of the cakes and allow to drizzle over sides.

“Shake & Serve” Dressing

Easy to make at the last minute, this “Shake & Serve” dressing is ready in minutes and offers a nice break from commercial dressing + it's made in a pint jar so clean up is minimal.

The mustard in this recipe helps to emulsify the olive oil and vinegar, just a little sugar balances the blend, and pepper flakes and black pepper add some zing!

“Shake & Serve” Dressing

6 tablespoons good olive oil (such as Tasteful Olive’s EVOO)

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon brown sugar

Pinch of red pepper flakes

Salt and freshly ground black pepper

1. In a pint jar, mix the oil, vinegar, mustard, brown sugar, red pepper flakes and salt and pepper to taste.
2. Place the lid on the jar and shake well to mix.

Variation: Instead of red pepper flakes, add a teaspoon of Italian blend seasoning

Southwest Stuffed Pork ... behind the scenes at Sunflower Living Magazine, spring 2014 edition

Behind the scenes at the spring edition of Sunflower Living's Chef's Table with Vangie and Steve Henry includes a look at Vangie's entire tablescape + some words of advice from the swine expert. These are both things that did not make it into the magazine. But, what did make it is Vangie's delicious recipe and Larry Harwood's fantastic photos. Check them out at Dish Harmony, Sunflower Living Magazine, spring, 2013, pp. 22-27. 

Here's a photo (taken by Vangie on day of the photo shoot) of her finished
Southwest Stuffed Pork.

SOUTHWEST STUFFED PORK

PREPARATION TIME: 80 minutes, including baking & resting

FEEDS: 4

ABOUT THIS RECIPE:

Vangie’s version of Southwest Stuffed Pork came about after experimenting with a range of spices and other additions. She refers to it as a savory, succulent pork dish. “It’s a much requested entrée for weddings and one that friends and family also enjoy year round,” she reveals.

Rub:

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground black pepper

¼ teaspoon ground cinnamon

1 to 1 ½ pounds pork loin

1.     Mix all ingredients until well blended

2.     Rub over pork and set aside.

Stuffing:

Salt and pepper          

⅓ cup chopped dried cranberries

¼ cup chopped cilantro

¼ cup chopped pecans

3 tablespoons olive oil

1.  Preheat oven to 350 degrees.

2.  Trim excess fat from pork.

3.  Create a pocket in the loin by cutting down the center lengthwise, about ¾ of the way deep but leaving ends intact.

4.  Season the inside of the pocket lightly with salt and pepper.

5.  Fill the pocket with the cranberries, press them down to compact; then add and compact the cilantro and pecans.

6.  Use cotton twine to tightly tie the pork.

7.  Heat oil and then place pork, cut side down in hot skillet, and sear on all sides.

8.  After searing place the pork, cut side up, in a greased pan and bake for 35 to 45 minutes or until the pork reaches an internal temp of at least 145 degrees, up to 160 degrees. 

9.  Remove roast from oven, tent with foil and let rest 15 to 20 minutes.

10. Remove string and then slice.

11. Serve with Cranberry Compote.

Variation: Vangie sometime adds Pico de Gallo to the stuffing and eliminate the pecans.

CRANBERRY COMPOTE 

Because the cranberries need to soak for at least 20 minutes, Vangie starts the compote before beginning the pork preparation, allowing her to dovetail tasks. The recipe repeats some of the flavors found in both the rub and stuffing, and adds the finishing touch to her meat dish.

2 cups dried cranberries

1 teaspoon grated orange peel

½ cup Cointreau or any orange flavored liqueur

1 cup orange juice

½ cup cup chopped shallots

1 ½ tablespoons finely chopped jalapeños

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1.  Place cranberries, orange peel, liqueur, and juice in a medium bowl, cover and microwave for 30 seconds. Let set for at least 20 minutes while preparing pork.

2.   Pour the berries into a medium saucepan, add the remaining ingredients and stir until blended. Bring to a boil and then lower the heat to simmer for about 10 to 15 minutes, stirring occasionally until most, but not all, of the liquid is absorbed.

3.  Serve with Southwest Stuffed Pork.

EXTRAS:

Vangie's pig-themed tablescape:

WORDS OF WISDOM FROM THE SWINE EXPERT—Dr. Henry offers a few words:

• Many pork cuts are now as lean or leaner than chicken (USDA), a result of genetic and nutritional improvements.
• Roasted pork tenderloin is Heart Healthy (American Heart Association) and delicious to boot!
• Pork cooking temperatures have changed. Pork is very lean and overcooking rapidly makes it dry and tough. The recommended temperature is 145°.
• For a temperature chart on various pork cuts see http://www.porkbeinspired.com/Basics_PorkCookingTimeChart.aspx
• For awesome recipes go to www.porkbeinspired.com

Salami-stuffed Bread - 2 ways

   

     A recent trip to Lawrence, KS included a stop at World Market where we bought salami, specialty cheeses and a jar of pepperoncini peppers! 

     Upon arrival at home, I made mini loaves of sourdough French bread, pulled basil pesto out of the freezer, dried tomato pesto from the fridge and created a sliced and stuffed, meat and cheese filled bread. We loved the way it tasted and looked but must admit it was a bit messy to eat. So, the next day, I used another mini loaf of bread to create a more conventional sandwich. Both versions are included below.

     Of course there is no cooking involved, just assembling. And, the ingredients can be varied to your tastes or just use what you have on hand.

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
   
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
   
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

   

   Ready to eat!

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
   
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt. 
   
   
   
   

Recipes without photos . . .

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt. 

Cooking for Two — Deluxe Scalloped Potatoes & Ham

     Leftover ham prompted Deluxe Scalloped Potatoes for two. My recipe starts with a seasoned Basic White Sauce to which I added sautéed onion and mushrooms, Cheddar cheese and ham. I simply added the sauce to layers of thinly sliced russet potatoes.

     This makes enough for seconds or a leftover portion for the next day.

Deluxe Scalloped Potatoes & Ham

3 tablespoons butter

½ of a onion, finely chopped

3 button mushroom, sliced thin

3 tablespoons all-purpose flour

1 ½ cups milk

½ teaspoon salt

Liberal dash of black pepper

Light sprinkling of cayenne pepper

½ to ¾ cups grated Cheddar cheese (more or less to your taste)

About 1 cup (more or less) of chopped ham

2 to 3 russet potatoes, peeled & sliced thin

Paprika

1. White Sauce: Over low heat in saucepan, melt butter. Add onions and sauté, then add mushrooms and cook a couple of minutes. Stir in flour and cook 3 to 5 minutes to avoid a raw flour taste. Add milk, and stir until smooth and thick. Add salt, black pepper, cayenne pepper, cheese and ham as it cooks.

   

   Sauce is cooking but not yet thickened.

2. Spray casserole dish with pan release. Add a layer of white sauce mixture, then a layer of potatoes and sprinkle with paprika; repeat, ending with a layer of sauce and another sprinkling of paprika.

   

   First layer of potatoes have been added to the deluxe white sauce.

   

   A layer of the deluxe white sauce covers a layer of potatoes.

   

   Layered sauce and potatoes is ready to go into the oven.

3. Bake for 45 minutes to 1 hour in a 350° oven with lid on for first 15 to 20 minutes; then remove lid and bake until potatoes are fork tender and top is nicely browned and mixture is bubbly.

   

   Scalloped potatoes and ham ready to go into our small Breville oven. By the way, the casserole is a hand thrown Barry's Original!

   

   Out of the oven, and ready to serve.

   

   I portioned our Deluxe Scalloped Potatoes & Ham and served Aunt Waunita's Broccoli Salad on the side.

Recipe without photos . . .

Deluxe Scalloped Potatoes & Ham

3 tablespoons butter

½ of a onion, finely chopped

3 button mushroom, sliced thin

3 tablespoons all-purpose flour

1 ½ cups milk

½ teaspoon salt

Liberal dash of black pepper

Light sprinkling of cayenne pepper

½ to ¾ cups grated Cheddar cheese (more or less to your taste)

About 1 cup (more or less) of chopped ham

2 to 3 russet potatoes, peeled & sliced thin

Paprika

1. White Sauce: Over low heat in saucepan, melt butter. Add onions and sauté, then add mushrooms and cook a couple of minutes. Stir in flour and cook 3 to 5 minutes to avoid a raw flour taste. Add milk, and stir until smooth and thick. Add salt, black pepper, cayenne pepper, cheese and ham as it cooks.
2. Spray casserole dish with pan release. Add a layer of white sauce mixture, then a layer of potatoes and sprinkle with paprika; repeat, ending with a layer of sauce and another sprinkling of paprika.
3. Bake for 45 minutes to 1 hour in a 350° oven with lid on for first 15 to 20 minutes; then remove lid and bake until potatoes are fork tender and top is nicely browned and mixture is bubbly.

Asian-inspired Salad & Dressing — it's all abut the dressing

Bean sprouts, sugar snap peas, shredded carrots, Napa cabbage, hard cooked eggs, poached chicken, a sprinkling of toasted almonds and even sesame seeds – this salad (arranged Cobb-style) is definitely filled with Asian-inspired ingredients. But, it’s the dressing that really makes this salad; it is definitely a friend of the ingredients!

Q: What did the salad say to the dressing?

A: Lettuce be friends!

Asian-inspired Salad & Dressing

Vary amounts based on the number being served; ingredients may also be varied. Other nice additions might be celery, peppers, water chestnuts, etc. Or, leave out the chicken and turn this salad into a side dish.

Napa cabbage, cut into thin slices

Shredded carrots

Bean sprouts, rinsed

Cooked chicken (I used poached thighs because we like the flavor; or use leftover roasted or rotisserie chicken )

Hard cooked eggs, chopped (I used one per person)

Toasted almonds slices

Toasted sesame seeds

Dressing — recipe follows

1. To arrange Cobb-style: line up rows of the various ingredients next to one another. There is no exact order but my guideline is to make it attractive and colorful.
   
2. Sprinkle with almonds and sesame seeds and drizzle lightly with dressing. Serve with extra dressing on the side. 
   

Dressing:

4 tablespoons rice vinegar (it’s lighter and sweeter than regular vinegar)

1 tablespoon soy sauce, lower-sodium variety

2 tablespoons granulated sugar

¼  teaspoon salt

¼ teaspoon black pepper

3 tablespoon dark sesame oil

1 tablespoon vegetable (canola) oil

1 tablespoon toasted sesame seeds

1. In small bowl whisk vinegar, soy sauce, sugar, salt and pepper until dissolved.
2. Add oils and whisk until well blended.
3. Whisk in toasted sesame seeds.
   

We even have what we think is the perfect dessert to go with our Asian-inspired Salad . . .

Spice Island Ginger Cookies
Fresh fruit slices: Kiwi & Blood Oranges

Recipes without photos . . .

Asian-inspired Salad & Dressing

Vary amounts based on the number being served; ingredients may also be varied. Other nice additions might be celery, peppers, water chestnuts, etc. Or, leave out the chicken and turn this salad into a side dish.

Napa cabbage, cut into thin slices

Shredded carrots

Bean sprouts, rinsed

Cooked chicken (I used poached thighs because we like the flavor; or use leftover roasted or rotisserie chicken )

Hard cooked eggs, chopped (I used one per person)

Toasted almonds slices

Toasted sesame seeds

Dressing — recipe follows

1. To arrange Cobb-style: line up rows of the various ingredients next to one another. There is no exact order but my guideline is to make it attractive and colorful.
2. Sprinkle with almonds and sesame seeds and drizzle lightly with dressing. Serve with extra dressing on the side. 

Dressing:

4 tablespoons rice vinegar (it’s lighter and sweeter than regular vinegar)

1 tablespoon soy sauce, lower-sodium variety

2 tablespoons granulated sugar

¼  teaspoon salt

¼ teaspoon black pepper

3 tablespoon dark sesame oil

1 tablespoon vegetable (canola) oil

1 tablespoon toasted sesame seeds

1. In small bowl whisk vinegar, soy sauce, sugar, salt and pepper until dissolved.
2. Add oils and whisk until well blended.
3. Whisk in toasted sesame seeds.