Sunday, March 9, 2014
From the kitchen of One Perfect Bite...This petite loaf is so packed with flavor that it will make lemon lovers weep and may convert champions of chocolate to the citrus camp. This is without a doubt the finest lemon cake I have ever tasted. Its flavor comes from zest, fresh juice and pure lemon extract, the combination of which made my socks go up and down. The recipe is the creation of Rita Wilson, who among other things is the wife of Tom Hanks, and it was featured in Family Circle magazine. Its simplicity and ease of preparation convinced me to give it a try. I'm so glad I did. I know those of you who try this recipe will love the bread. The lemon "icing" adds a faint crunch to its crust and makes the texture of the loaf less one-note than would normally be the case. I have a couple of hints that I want to share with those of you who plan to give the recipe a try. Use an 8 rather than 9-inch loaf pan. This recipe does not make enough batter to fill the larger pan. I also recommend you line the bottom of your loaf pan with greased parchment paper to make extraction of the bread easier. For the very best flavor, make the bread the day before you plan to serve it. While this makes a perfect tea bread, you'll find it also makes a wonderful family dessert. Here is how it's made.
Saturday, March 8, 2014
Friday, March 7, 2014
From the kitchen of One Perfect Bite...If you are looking for a festive, inexpensive entree for a special family meal, I do hope you'll give this recipe a try. The chicken can be made with cranberry juice or port wine and you'll find it is delicious whichever option you choose. The dish takes less than an hour to prepare and I think you'll really enjoy the sweet and salty notes in the sauce that's used to glaze the chicken. The sauce also works well with sliced pork tenderloin or chicken cutlets. If you are watching pennies, the cranberry option will be best for you, but I hope that at some point you'll have the opportunity to make the dish with wine and dried cherries. I guarantee that cherries simmered in this sauce will make the angels sing, and barring that, at least bring a smile or two to the faces at your table. The recipe, which comes from Eating Well magazine, is straight forward and easy to follow, and the chicken is good enough to serve for an informal company meal. Rice or couscous are the usual accompaniments for this dish, but I like to break ranks and serve the chicken with rösti or potato pancakes. Do give this one a try. If you like gutsy flavors, this Frugal Friday feature is bound to please. Here is how the chicken is made.
Thursday, March 6, 2014
From the kitchen of One Perfect Bite...Our weather has warmed considerably, but we've had spells of heavy rain in the morning and late afternoon. The weather, coupled with some very busy days, has kept soup on my menus. This lovely carrot-ginger version comes from a Family Circle feature in which actors share what they are currently cooking. The soup is light and flavorful and very easy to make. It is not substantial enough to serve as a stand-alone meal, but with the addition of a salad or sandwich you'll have the makings for a mighty fine supper. I do hope you'll give Ali Larten's recipe a try. There is nothing here not to like. Here is how this simple and economical soup is made.