salted butter blueberry apricot cornmeal cake

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Salted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire BrigadeSalted Butter Blueberry Apricot Cornmeal Cake | Lemon Fire Brigade

Salted Butter Blueberry Apricot Cornmeal Cake
Serves 8-10

3/4 cup all-purpose flour
3/4 cup spelt flour
3/4 cup stoneground medium grind cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup + 2 tablespoons granulated cane sugar
1 vanilla bean scraped
1 cup + 2 tablespoons salted butter
3 tablespoons maple syrup
1 1/2 tablespoons vanilla extract
2 large eggs
1 cup plain whole milk yogurt
1/2 cup ricotta cheese
5 small apricots, sliced lengthwise and pitted
4 cups fresh blueberries
1 tablespoon freshly squeezed lemon juice

Position a rack in the center of the oven and preheat to 350°F (180°C). Line and grease a 8-in round cake pan fitted with a parchment paper circle.

Whisk the all-purpose flour, spelt flour, cornmeal, baking powder, baking soda, and salt together in a small bowl. Add 3/4 cup of the sugar and the scraped vanilla bean to a large mixing bowl of a stand mixer. Using your fingertips, rub the vanilla bean into the sugar until evenly distributed. Add the butter and cream together on medium speed until light and fluffy, about 3 minutes. Pour in the maple syrup and vanilla extract and then gradually add in the eggs one at a time. Add the ricotta cheese and yogurt and mix to combine. Add the dry ingredients all at once and mix just until incorporated.

Toss the halved apricots and blueberries together in a large bowl with the remaining 2 tablespoons sugar and the lemon juice until the juices from the apricots and lemon have slightly dissolved the sugar throughout. Pour the batter into the prepared cake pan, add the apricots to the top by gently pressing them snugly into place. Scatter the blueberries around the apricots by pressing them slightly deeper into the surface of the batter, making sure to be able to fit all of the berries on top and around the sides of the apricots. Bake for 1 hour and 10-15 minutes. Allow to cool in the pan for 15 minutes.

To serve, place a flat plate over the top of the cake and pan and carefully invert by flipping upside down. Lift the pan off the cake and then gently pull the parchment away from the bottom of the cake. Rest the serving plate on the bottom of the cake and turn it right-side up.

This cake is best served on the day it’s baked, but will keep well tightly wrapped and stored in the fridge or at room temperature, for up to 2 days.

 

saucy strawberry-poppyseed muffins

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saucy strawberry poppyseed muffins | lemon fire brigadesaucy strawberry poppyseed muffins | lemon fire brigadesaucy strawberry poppyseed muffins | lemon fire brigadesaucy strawberry poppyseed muffins | lemon fire brigadesaucy strawberry poppyseed muffins | lemon fire brigadesaucy strawberry poppyseed muffins | lemon fire brigade

Saucy Strawberry-Poppyseed Muffins // makes 12 large muffins

2 1/2 cups all-purpose flour
1/2 cup almond flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt – *the extra salt is key to this batter’s awesome flavor
1 lb very ripe strawberries, hulled, halved and sliced thin
3 tablespoons honey
1 tablespoon + 1 teaspoon vanilla extract
1 vanilla bean pod, scraped
1 1/2 cups Chosen Foods avocado oil
1 1/2 cups organic granulated cane sugar, plus more for sprinkling
Zest from 2 lemons
1 1/2 cups plain whole milk yogurt
4 large eggs
3 tablespoons poppyseeds
                  

Preheat the oven to 350 F. Line two large muffin trays with liners. Whisk together the flour, almond flour, baking powder, baking soda, and salt.

In a small saucepan over medium to low heat, cook the strawberries together with the honey, 1 teaspoon vanilla extract, and scraped vanilla bean until the strawberries are loose in structure but still intact and their sauce has thickened just slightly, about 8 minutes. Pour the strawberries and their sauce into a fine mesh strainer over a small bowl and set aside.

In a large bowl, beat together the avocado oil, sugar, vanilla, and zest with an electric mixer until creamy, about 3 minutes. Add the yogurt and incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing. Add the poppyseeds and pour in the dry ingredients and mix cautiously, just until incorporated.

Scoop the batter and strawberries into the muffin liners by layering in the strawberries in two even layers, finishing with the stewed strawberries on the top of each muffin. Drizzle in some of the strawberry sauce over the top and around the sides, then generously sprinkle the tops with granulated sugar. Bake for 30-35 minutes until the muffins are golden brown and crispy, and the centers spring back lightly to the touch. Please do not over bake! Let the muffins cool for 20 minutes before serving. Best enjoyed at room temperature.

They keep perfectly, tightly wrapped, at room temperature, for up to 2-3 days. 

 

 

 

rutabaga with spiced yogurt and green harissa

comments 4
sides / vegetarian

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Roasted Rutabaga with Spiced Yogurt and Green Harissa // serves 6

Green Harissa // makes 1 1/2 cups
Recipe adapted from Gjelina – Cooking from Venice, California

1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
5 tomatillos, husked and halved
3 jalepeño chiles, roughly chopped
2 shallots, roughly chopped
2 garlic cloves, sliced
Kosher salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
2 tablespoons fresh lime juice

In a small frying pan over medium heat, toast the cumin and coriander seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle. In the same frying pan over medium-high heat, warm the olive oil until hot but not smoking. Add the tomatillos, jalepeños, shallots, and garlic to the pan and cook until the shallots are translucent and the jalepenos are tender, about 6 to 8 minutes. Season with salt and pepper. Remove from the heat and let cool for 10 minutes.

In a food processor, puree the cooled tomatillo mixture with the cilantro, parsley, and ground spices until smooth. Store in an airtight container in the refrigerator for up to 1 day. If serving immediately, add the vinegar and lime juice, taste, and adjust for seasonings.

Spiced Yogurt // makes 2 cups
Recipe adapted from Gjelina – Cooking from Venice, California

1/4 teaspoon corinader seeds
1/4 teaspoon cumin seeds
1 cup Greek yogurt
2 tablespoons chopped fresh cilantro
1tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 tablespoons water, or as needed

In a small frying pan over medium heat, toast the coriander and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

In a food processor, combine the yogurt with the ground spices, cilantro, and mint. Process until the herbs are broken down and the yogurt is tinted green, about 5 seconds. Add the olive oil, vinegar, and lemon juice and pulse just until incorporated. Taste and season with salt. Stir in the water, a little bit at a time, stopping when the yogurt is still thick but thin enough to drizzle from a spoon. *Over time, the lemon juice can cause the yogurt to break and lose its creamy texture. Also, thinned with a bit more water, this recipe makes an amazing dressing, especially for heartier salads.

Roasted Rutabaga 

3 medium to large rutabagas, peeled and sliced lengthwise – *Other root vegetables or winter squash will substitute well
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 handful fresh cilantro sprigs
1 lime, rind removed and very thinly sliced – optional, as garnish

Preheat the oven to 400° F. Line a sheet pan with parchment paper and set aside.

In a large bowl, toss the rutabaga slices with the olive oil and season with kosher salt and pepper. Lay them onto the prepared sheet pan, spreading them out in a single layer. Roast, until well caramelized and soft but not mushy, about 20 minutes. Use a spatula to flip and roast on the other side, about 10 minutes longer.

To serve, transfer the roasted rutabaga wedges to a large plate, splatter with the green harissa and drizzle with the spiced yogurt. Garnish with fresh cilantro sprigs and thin slivers of lime flesh and enjoy immediately.

 

 

bitter-sweet radicchio salad toasts with cinnamon vinaigrette

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salads / sides / vegetarian

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BITTER-SWEET RADICCHIO + BASIL SALAD TOASTS |  BLOOD ORANGES, ROASTED ONIONS, DATES, PINE NUTS, GOAT CHEESE, WITH CINNAMON VINAIGRETTE // makes 6-8 toasts

1 red onion, peeled, halved and thinly sliced into quarters
2 teaspoons extra-virgin olive oil
Sea Salt
4 blood oranges, peeled
1 head radicchio, coarsely shredded
2 cups whole fresh basil leaves, packed
8 whole leaves Tuskan/Lacinato kale, ribs removed and coarsely shredded
8 Medjool dates, pitted and chopped
1 fresh loaf of bread – I used a good cranberry pecan loaf
8 ounces creamy cheese  – something spreadable such as a soft goat cheese, burrata, ricotta, cream cheese
1/4 cup pine nuts, toasted

/cinnamon vinaigrette/
1/4 cup sweet and syrupy balsamic vinegar
3 tablespoons freshly squeezed lemon juice
3 teaspoons ground cinnamon
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 375° and line a large baking sheet with parchment paper.

In a large bowl, toss the red onion with the olive oil and salt. Evenly lay the slices out on the lined tray, bake for 25-30 minutes or until edges are crispy and golden brown. Set the onions aside and reserve the bowl to toss the salad ingredients.

In a small bowl mix together the balsamic vinegar, lemon juice, and cinnamon. Whisk in the olive oil, and season with salt and black pepper.

Working over the salad bowl, segment the blood oranges and squeeze out the remaining juice from the piths. Pour in some of the dressing to coat the oranges and to mix with the orange juice. Add in the raddichio, basil, kale, roasted onions, dates, the rest of the dressing and toss until coated. Taste to adjust seasoning – the greens and basil leaves should look well drenched.

To serve, slice the bread into 6 to 8 thick slices and transfer to a sheet tray, bake at 375° until the bread is lightly toasted, about 6 to 7 minutes. Spread some cheese over each toast and top with the dressed salad making sure there are bits of blood orange and dates on each toast. Top with the pine nuts and serve immediately.

Leftover salad will hold well in the fridge for up to 1 day.

spiced butternut-leek soup with brussels sprout leaves, browned butter, and orange crème fraîche

comments 7
soup / vegetarian

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Spiced Butternut-Leek Soup with Browned Butter, Brussels Sprout Leaves, Orange Creme Fraiche, and Black Sesame
Serves 10 to 12

2 cinnamon sticks
2 bay leaves
1 sprig thyme
4 cloves
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
2 tablespoons + 1 teaspoon extra-virgin olive oil
2 large leeks (white parts), halved lengthwise and thinly sliced
2 large shallots, thinly sliced
1 large clove garlic, minced
1 butternut squash, peeled, seeded and diced into large cubes, (about 9 cups)
2 large carrots, peeled and thinly sliced
Salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice
1/2 cup dry white wine
5 1/2 cups water
3 vegetable based bouillon cubes
1/8 teaspoon ground allspice
2 teaspoons cinnamon
1 tablespoon honey
1 1/4 cups crème fraîche – (good sub – whole milk greek yogurt)
Zest from 3 oranges + 1/4 cup freshly squeezed juice
1/2 teaspoon salt
1/2 cup heavy cream
1/4 cup unsalted butter
8 cups brussels sprouts, stems removed and outer leaves kept intact and peeled from core (may need to keep slicing off stem to peel more leaves)
1-2 tablespoons black sesame seeds, toasted, for garnishing

Tie up the cinnamon sticks, bay leaves, thyme, cloves, coriander seeds, and black peppercorns in a piece of cheesecloth to make a sachet.

In a large pot, heat the olive oil over medium-low heat. Add the leeks, shallots, and garlic and cook, stirring occasionally, until the leeks are softened, 5 to 8 minutes. Add the cubed squash and carrots, season with salt and pepper and cook, stirring, for a few minutes. Increase the heat to high, add the orange juice and wine, and simmer until reduced by half. Add the water, bouillon cubes, allspice, cinnamon, and sachet, bring to a simmer, and cook until the squash and carrots are very tender, about 35 minutes. Remove from heat.

Meanwhile, in a small bowl mix together the crème fraîche, orange zest, orange juice, and 1/2 teaspoon of salt and let sit for 5 minutes. Pass through a small fine mesh strainer into a small bowl, cover, and let chill in the fridge.

Discard the sachet and transfer the soup in batches in a blender until very smooth, then pass through a fine mesh strainer back into the pot. Stir in the heavy cream, along with the honey, season with salt and pepper, adjust and season with more cinnamon if desired. I prefer this soup thin, so if it’s thick, adjust with water and thin as needed. Cover, and keep hot.

In a small saucepan, cook the butter over medium heat until it melts and the milk solids turn golden brown, about 2 to 3 minutes. Stir the browned butter into the soup until combined throughout. Return to the pan, and heat 1 teaspoon of the olive oil over medium heat Add the brussels sprout leaves, season lightly with salt, and let sit in the pan for a minute to crisp and brown up the edges, then toss after 1 minute. Add a splash of water and continue to cook for 1 to 2 minutes.

To serve, ladle the soup into bowls, lightly swirl in the crème fraîche, top with the brussels sprout leaves, and sprinkle with black sesame seeds.

 

 

 

 

Toasted hazelnut butternut squash cake with espresso icing

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toasted hazelnut pumpkin cake with espresso icing | lemon fire brigade

I’m pulling this from the archives today. Made almost two years ago with a crispy cracking top to it and some fun espresso crazy drizzling vibes. Very memorable cake for me, enjoy <3

Toasted Hazelnut Butternut Squash Cake with Espresso Icing | serves 8
Recipe published by Food + Wine

1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
7 ounces hazelnuts, about 1 1/3 cups
3 large eggs
2/3 cup packed dark brown sugar
1/4 cup demerara sugar plus 2 tablespoons for sprinkling
1/2 cup plus 1 tablespoon melted coconut oil
1/2 cup puréed butternut squash, may substitute with pumpkin
1/2 teaspoon vanilla extract
2 cups confectioner’s sugar
2 1/2 tablespoons from freshly pulled shot of espresso
2 teaspoons dairy or nut milk – I used almond
1 teaspoon maple syrup
1/4 teaspoon sea salt

MAKE THE CAKE
Preheat the oven to 325° and line the bottom of a deep 8 1/2-inch cake pan with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, cardamom, nutmeg, and salt and set aside.

In a small frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes. Transfer half of the nuts to a small food processor and pulse until a coarsely ground flour forms. Roughly chop the remaining hazelnuts over a cutting board into small sized pieces. Add both the hazelnut meal and loosely chopped pieces to the bowl of dry ingredients.

In a large bowl, whisk together the eggs, sugars, coconut oil, pumpkin puree, and vanilla until very smooth. Gently fold in the dry ingredients until incorporated. Using a spatula, scrape the batter into the parchment lined pan. Smooth out the surface of the cake batter with the spatula and sprinkle the remaining two tablespoons of demerara sugar evenly over the top.

Bake for 45 minutes until a toothpick inserted in the center comes out clean. The top of the cake should be crispy and cracked from the scattered sugar coating. Let the cake cool for 15 minutes before removing it from the pan. Gently peel off the parchment paper from the bottom and let stand.

MAKE THE ICING
Mix the confectioner’s sugar, espresso, almond milk, maple syrup, and salt together until smooth. Drizzle over the cake and serve.