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Zippy Zesty Lemon Poppy Seed Cake

YumSugar — Mon, 16 Jun 2008 09:07:25 -0700

With the lovely weather of Summer, who wants to spend all day indoors baking? Not me! Thankfully, I came across this sweet and tart lemon confection that is quick and simple. A light, single-layer cake flavored with lemon zest and poppy seeds, this dessert is complemented by a zippy yet sugary lemon glaze.
The perfect fix for any Summer sweet tooth, the recipe would also make a great cupcake for your next picnic or bbq. To learn how to make this sour yet luscious cake, read more.

Glazed Lemon Poppy-Seed Cake
From Gourmet magazine

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners' sugar
3 tablespoons fresh lemon juice

Directions

Put oven rack in middle position and preheat oven to 375°F.
Butter a 9-inch round cake pan.
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
Whisk together confectioners' sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes. Serve warm or at room temperature.

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An Edible Floral Arrangement - Rose and Poppy Seed Cupcakes

YumSugar — Thu, 14 Feb 2008 07:01:51 -0800

Although rose and poppy seed was not my favorite of the 2008 flavor pairings, I couldn't help but think it would make for a great cupcake. So I set out to find a delicious poppy seed cake, and a nice rose-infused frosting. The result was a subtle floral flavor, that really took me by surprise. I figured that the rose and poppy seed would complement one another, but I didn't expect them to be quite so delicious. If you're interested in trying it yourself, get the recipe, just read more.

Note: Rose flower water can be found at specialty grocery stores, places like BevMo, natural food stores, and possibly the "ethnic" aisle at your local grocery store.

I frosted these cupcakes with rose-flavored cream cheese frosting. I think they would also work well with whipped cream infused rose frosting. For garnish, I rolled raspberries in rose petal sugar - a gift from a friend, she found it at a specialty market - however you could garnish with plain raspberries, or a few poppy seeds.

Also, be careful when baking, mine were a little dry on the inside. The batter was really thick, I would probably use more yogurt next time, and bake for a shorter time period.

Poppy Seed Yogurt Cupcakes
From Stella Zedman

Makes 12 cupcakes

1/2 cup (125 mL) plain yogurt
1/4cup (50 mL) poppy seeds
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) butter, softened
2 eggs
1-1/4 cups (300 mL) all purpose flour
1 tsp (5 mL) baking powder
1/2 tsp. (2 mL) baking soda

Preheat the oven to 350F (180C). Line a 12-cup muffin pan with paper liners.
In a small bowl, stir together the yogurt and the poppy seeds. Let this mixture soak while you prepare the remaining ingredients.
In a medium-sized mixing bowl, with an electric mixer, beat together the sugar, butter and eggs until thick and creamy - about 5 or 6 minutes.This wasn't exactly "thick and creamy" but it worked anyways.
In another bowl, stir together the flour, baking powder and baking soda. Add the flour mixture to the egg mixture, in 2 or 3 additions, alternately with the poppy seed mixture. Beat just until smooth.
Spoon into the cupcake liners, filling them no more than 2/3 full -- there should be just enough for 12 cupcakes. Bake for 20 to 25 minutes -- until the cupcakes are just beginning to brown and a toothpick poked into the middle comes out clean.
Remove from oven and let cupcakes cool on a rack.
When completely cool, frost with your favourite frosting [I used the rose water frosting recipe below.] - it goes well with either chocolate or white frosting.

Rose Water Frosting
From Martha Stewart

Makes 1/2 cup - enough to fully coat 6-8 cupcakes.

4 ounces cream cheese
1/4 cup sifted confectioners' sugar
1 1/2 teaspoons rose water
1 1/2 teaspoons milk, plus more if needed
Gel-paste food coloring [I used 3 drops of liquid red food coloring to achieve the color shown.]

In a medium bowl, beat the cream cheese and the sugar with a wooden spoon until the mixture is smooth. Add the rose water and the milk, and continue to beat the mixture until it is smooth. Tint the frosting, and use it immediately.

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Lemon Poppy Seed Cake

YumSugar — Fri, 13 Jun 2008 14:08:23 -0700

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Yummy Link: Poppy Seed Kolaches

YumSugar — Thu, 04 Oct 2007 05:15:23 -0700

I'd never heard of a kolache until yesterday, but from the look of things, I had better add them to my must bake list asap! - Simply Recipes

Kolaches Are a Taste of Central Europe in Texas

YumSugar — Wed, 15 Jul 2009 16:00:59 -0700

If you're not from Texas - or a few other choice towns across America - you may have never had the pleasure of eating a kolache. A Central European pastry iconic across the Lone Star State, the kolache is prized for its soft, pillowy dough and its versatility: kolache fillings range from the sweet (apricot, prunes, and poppy seeds) to the savory (sausages). And some fillings, like cheese, even possess qualities of both.

Texans owe the enjoyment of this fluffy yeast roll to the number of Czechs who immigrated to the state in the 1800s, and while there's nothing more authentic than enjoying a kolache in one of the state's few remaining Czech towns, city dwellers can savor kolaches on the go at any of the state's ubiquitous Kolache Factory stores. The Kolache Factory, a breakfast chain somewhat akin to a Texas kolache version of, say, Dunkin' Donuts, is also known for its unconventional kolache fillings, such as chocolate cream cheese, sausage and gravy, ranchero, and even Philly cheesesteak.

Set your sights on these regional specialties when you read more

'Wich of the Week: The Ex-Boyfriend at Ike's Place

YumSugar — Wed, 29 Oct 2008 14:00:41 -0700

I love Ike's Place so much that I could start a 'Wich of the Week spinoff devoted solely to sandwiches from Ike's. I was hesitant to write about my new favorite sandwich place in San Francisco, since the lines are long enough already. But keeping the enormous, palate-entertaining creations to myself wouldn't be in the spirit of sandwich love.

Opened a year ago, Ike's is a tiny storefront in the Castro neighborhood, barely big enough to accommodate its sizable staff - making sandwiches this well is no easy task - and massive menu of 50-plus sandwiches with playful names like Nacho Boy (hot roast beef, mushrooms, avocado, and swiss) and the Paul Reubens (a take on the Reuben with poppy-seed coleslaw). Priced between $7 and $9, these are some of the largest sandwiches I've ever eaten; if I have one for lunch, I'm hardly hungry for dinner. But that's not even a taste of why I like Ike's. To count the ways, read more.

I have sampled several sandwiches from Ike's, all of which come with lettuce, tomato, and onions. My favorite so far is We're Just Friends, which features shredded chicken cooked in a sweet orange glaze, contrasted with avocado and pepperjack. On my most recent trip, I tried the similar but not quite as transcendent That's Too Bad (above), with chicken, spicy lime fajita sauce, mushrooms, and pepperjack, as well as today's featured sandwich, the Ex-Boyfriend, with salami, bacon, avocado, and cheddar. I've whipped up a recipe below, but first, here's are five reasons that Ike's is awesome.

The rolls - your choice of French, sourdough, wheat, or Dutch crunch - aren't baked until you order your sandwich, so they are fresh beyond belief.
Before baking, the rolls are spread with "dirty sauce," a homemade garlic and herb aioli. It's very subtle but adds a perfect little kick.
The ingredients are first-rate. The shredded chicken is so moist, I could eat a plate of it, and the avocados are always perfectly ripe.
The French fries are to die for. They're medium-cut but with a crust like curly fries that tastes vaguely of chipotle.
The staff is super nice. Clearly they care a lot about sandwiches, so they are happy to help you make a decision about which of the sandwiches suits you best.

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For a sandwich lover like myself, Ike's is something of an obsession. But I'll try to refrain from letting it take over 'Wich of the Week. I haven't quite figured out how Ike's makes its sammies (for instance, does it put them back in the oven after assembling them?) but here's an approximation of the Ex-Boyfriend to try at home.

Salami and Bacon on Dutch Crunch
Inspired by Ike's Place

Ingredients

1 Dutch crunch or French roll
2 tablespoons of garlic aioli
2-3 slices of cheddar cheese
Thinly sliced red onion, to taste
1/4 cup iceberg lettuce, shredded
1/2 avocado, sliced
3 slices of tomato, thinly sliced
8 slices of high-quality salami
6 strips of bacon, cooked

Directions

Preheat oven to 350°F.
Slice Dutch crunch or French roll in half horizontally, and coat the inside of the roll on both sides with garlic aioli.
Lay sliced cheddar on bottom half, and toast in the oven for 5 minutes or until cheese is melted.
Remove from oven. On top of the cheese, arrange onions, lettuce, avocado, tomato, salami, and bacon.
Place the top half of the roll onto the stack of ingredients, cut in half, and serve immediately.

Makes one sandwich.

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Spring Cleaning - Clean Out the Kitchen and Spice Rack!

YumSugar — Wed, 21 Mar 2007 00:08:37 -0700

Boing!!!
In case you were wondering, that's the sound of a spring. Today, March 21, is the first day of spring and although I love spring, one of the things I don't enjoy 100% is spring cleaning. But the joy of opening up the windows and letting the light in is accompanied by the observation of all those grimy spots that you just never noticed when it was dark and dim during winter. So, do yourself a favor and wipe down the walls, dust off the shelves, wipe down the blinds, clean the oven and the fridge and all those other big-time chores that you've been putting off. Although I dislike spring cleaning (oh who am I kidding, I pretty much hate cleaning whether its spring, summer, or fall), one of the things that I always do (always=once before, but I'm hoping it becomes a tradition) is clean out my spice rack.

To check out my tips for clearing out your spice rack, and yes, old spices need to be cleared on out, read more

Okay, so you've got a bunch of spices that you've had in your cupboard forever and ever. How do you know when it's time to toss them? Well, believe it or not, ground spices/herbs are best the first 3-4 months after they've been opened and will really only retain their flavor for about a year (maybe a little longer for spices). They won't hurt you in any way (unless they've been infested with bugs, which means just toss and replace), but their potency will have weakened. Whole spices (nutmeg, cinnamon sticks, etc.) should last about three years. Seeds (such as sesame and poppy) can go rancid; so if you're unsure about them, don't risk it. Baking powder lasts 6 months and baking soda 18 months. Oh and salt? That guy can stay; his pal seasoned salt only gets to hang out for a year.

Since you're spring cleaning, toss out anything that has been in your cupboard for a long time and start over. When you buy replacement spices, be sure to label the purchase date on the bottle, this way you won't have to do the sniff/taste test to see if they're still good.

Have a question about a specific spice? Drop us a line, or leave a comment below!

Say Farewell to Old Spices

YumSugar — Wed, 17 Jan 2007 12:32:09 -0800

The other day reader Marni dropped a line asking whether or not her mostly unopened spice rack she received four years ago was still good. I started to respond to her, when I realized that she's probably not the only one wondering how long spices last.

First of all, spices don't necessarily "go bad." Those spices you've got stored in the back of the cabinet won't harm you, however, they do lose their potency and flavor. As a general rule, most ground herbs and spices will retain their flavor for about a year and three years for whole spices (whole nutmeg, cinnamon sticks, etc). However you'll find the best potency in the first three to four months. If sealed and unopened, ground spices may last two years. A good trick is to write the date of your purchase on the spices and toss them out a year after opening and two if unopened.

Another important factor in a spice's life is storage. Spices need to be stored in a cool, dark place away from heat and moisture. The spices you've got in the fancy glass jars on the kitchen counter (you know, the ones that get all that sunlight) are going to have an even shorter lifespan. The heat and light will suck the flavor out faster than you realize. The refrigerator is also not a great place for storage as the humidity can harm the spices as well.

And although most spices won't hurt you when they're old, seeds such as sesame and poppy can go rancid, so if you're unsure of them, toss them out!

Jazzed Up Cake Mix

YumSugar — Fri, 05 Jan 2007 15:45:01 -0800

Ok, so I know I've been posting guilt free desserts for the past two days, but it's Friday and I think we all deserve something a little more rich and in the form of a cake. Don't worry it's not loaded with chocolate or butter, it's a really simple recipe that jazzes up a normal cake mix with lemon flavorings and poppy seeds. My brother who doesn't cook had this cake at an office party and sent me the recipe because it was "one of the most moist cakes I've ever eaten". And it comes from a box! I'm all for baking from scratch but every now and then, when you're in a hurry, taking a box mix and making it your own by adding or changing the flavors is a much needed break. For the lemon cake recipe, read more

Bridget's Lemon Cake
From Bridget High

For the cake
1 box of butter flavored cake mix
1 box instant vanilla pudding
3 eggs
5 tablespoons melted butter
½ cup of water
Juice and zest of 2 lemons, and 1 orange
1 teaspoon of vanilla extract
1 teaspoon of lemon extract
Poppy seeds, optional
For the glaze
1/2 cup powdered sugar
1 lemon, juiced

Beat all ingredients together (except poppy seeds) until light and fluffy.
If adding poppy seeds fold in at the end.
Butter & sugar bundt pan (looks great baked in a bundt pan shaped as a rose).
Bake according to cake box directions.
Let stand in pan 5 minutes, place on rack to cool.
Remove cake from pan. While cake is warm, make the glaze: mix together the lemon juice and powdered sugar.
Brush mixture on cake. Just before serving sprinkle a little powdered sugar over cake.

Substitution: If you do not have lemon extract substitute a teaspoon of fresh lemon juice.

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