Love and Confections: March 2013

March 28, 2013

Citrus Chiffon Cake with Citrus Frosting


 Sometimes things don't always go your way. The promotion and/or raise doesn't happen, something is broken and needs fixing at home, an opportunity passes by. Sometimes it gets you down. The same thing happens in the pastry world. A souffle falls, cracked and 'footless' macarons, mousse doesn't set, cakes stick to the pan. This cake is my dilemma.

So what should I do when a delicious cake, that supposedly doesn't need a greased pan, doesn't come out properly? Cover it with frosting! Put on a happy face and cover up the mess. Sometimes that is the best solution - the only solution.

Nothing was wrong with the cake, other than the fact that it didn't come out easily and the top looked ugly. It was devoured in a day by co-workers, but I am still disappointed. I know I shouldn't be, but I am. So back to the drawing board. It's tart and sweet at the same time. Some people might think it too heavy for a chiffon cake, but I kind of like it.

"Most of us are acutely aware of our own struggles and we are preoccupied with our own problems. We sympathize with ourselves because we see our own difficulties so clearly. Ian MacLaren noted, 'Let us be kind to one another, for most of us are fighting a hard battle.'"

P.S. these ADORABLE Cake Platter and Cake Plates are from Rosanna Inc & were a recent gift from my sister, KB! You can find the Platter here and set of 4 Plates here. I absolutely love everything on her website and if I had unlimited income and space, would own it all!

Citrus Chiffon Cake
Citrus Chiffon Cake adapted from About Professional Baking
Citrus Frosting is a Love & Confections original recipe

Citrus Chiffon Cake Ingredients:
 - 255 grams sifted Cake Flour
 - 50 grams Granulated Sugar #1
 - 12 grams Baking Powder
 - 3 grams Salt
 - 120 milliliters Canola Oil
 - 95 grams Egg Yolks, room temperature
 - 120 milliliters cold, freshly squeezed Orange Juice
 - 30 milliliters freshly squeezed Lemon Juice
 - 30 milliliters freshly squeezed Lime Juice
 - 12 grams Orange Zest
 - 12 grams Lemon Zest
 - 12 grams Lime Zest
 - 224 grams Egg Whites, room temperature
 - 1 gram Cream of Tartar
 - 255 grams Granulated Sugar #2

Citrus Frosting Ingredients:
 - 113 grams unsalted Butter (1 stick)
 - 300 grams Powdered Sugar, sifted
 - 1 tablespoon Lime Juice
 - 2 tablespoons Lemon Juice
 - 3 tablespoons Orange Juice

Citrus Chiffon Cake Directions:
 - Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F. Zest, then juice Oranges, Lemons and Limes. If using a false-bottom tube pan, do not grease - as per the original recipe instructions. I chose to use a bundt pan and neglected to grease it - hence the cake fail. If using a bundt pan, I suggest greasing it and cutting the recipe down by 1/3.
 - Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
 - Whisk in Oil, Egg Yolks, Juices and Zest and blend until smooth.
 - Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
 - Whisk 1/3 of the whipped egg whites into the cake batter to "lighten".
 - Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
 - Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean - time depends on the size of your pan and the amount of batter used
 - If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up - you can attempt to turn it upside-down if you dare.

Citrus Frosting Directions:
 - Melt Butter over medium-low heat.
 - While butter is melting, whisk together the Powdered Sugar and Lime, Lemon and Orange Juices until combined.
 - While whisking, pour melted butter over the sugar juice mixture. If you don't use it immediately, the frosting starts to crust - just re-whisk to smooth it out.
 - Pour over Chiffon Cake and enjoy!

Until next time,

Disclaimer: I was in no way compensated for this post in regards to the external links - I just happen to love the product. All opinions are my own.

March 21, 2013

Kennebec - A Big Wheel Pop-Up


 This week, I had the pleasure of dining at Kennebec - Orlando's first multi-night pop-up restaurant by Tony Adams, Chef and Owner of Big Wheel Provisions. Chef Tony and his Big Wheel Truck crew created a wonderful dining experience.

The pop-up is located in Urban ReThink, a creative hub in Thornton Park, for 5 nights and transformed it into a culinary experience. The menu changes nightly and features locally sourced food and craft beverages. Saturday night's finale will be a prix fixe menu with 2 seatings. If you are interested in dining at Kennebec, you can find information and reservation details here.

I invited two friends of mine, along with M, and we had a cozy table in one corner of Urban ReThink. Even though it was a small menu, we all had a hard time choosing what to order - everything looked good!

We all ordered a different drink - hands down the "Waterville Cola" was the favorite at our table. I will definitely try and re-create it at home.

Left to right: Kennebec Fizz, Waterville Cola, The Woods & Ms. Hazel

Chef started us off with an Amuse-bouche - a classic Big Wheel Deviled Egg, turned up a notch.

We shared 3 appetizers, and each of us got different entrees, so we could try them all. We also ordered all three of the desserts. (sorry for the bad lighting, still learning the camera + dimly lit restaurant)

Appetizer: Duck Meatball, Herb Spaetzle, Wild Mushrooms, Bacon Lardon, Consomme, Chive

 Appetizer: Grilled Duck Sausage, Chilled Sweet Corn Grits Porridge, Pickled Sweet Fennel, Roasted Red Onion, Mission Fig Mostarda, Minus 8 Concord Grape Vin

 Appetizer: Local Egg Yolk Fondue, Popovers, Parmigiano Popcorn, Heart of Local Lettuces, Big Wheel Bacon

Entree: Braised Wagyu Short rib, 60 Layer Potato Torta, Pearl Onion, Wild Nettles Pesto Crema, Winter Park Bleu

Entree: Kennebec Shrimp and Grits, Tomato Bacon Broth, Anson Mills Stone Ground Grits, Wild Ocean Shrimp, Big Wheel Provisions Tasso Ham, Double Cream

Entree: Local Berkshire Pork chip, Creamed R&B Farms kale, Turkish Urfa Pepper, Roasted Local Tomatoes

I also had the pleasure of helping Chef Tony with some dessert components. I apparently won him over with my Key Lime Pie Ice Cream I created last summer, and he asked me to make 3 ice creams along with some Pecan Shortbread for a number of the desserts.

Mom's Housemade Gingerbread, Candied Ginger, Smoked Brown Sugar, Dark & Stormy Ice Cream

Grilled Palm Ridge Whiskey-Marinated Pineapple, Goat Milk Caramel, Pound Cake, Creme Fraiche Ice Cream, Malted Milk

Fruit-on-the-Bottom Ricotta, Local Honey, Pecan Shortbread, Plant City Strawberries

I got even more excited when I saw my name on the "special thanks" poster displayed at the pop-up - a little surreal.

Yep, that's me - Terri Truscello!

Until next time,

March 17, 2013

Food Truck Love - feat. Five Gastronomy

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 Last Sunday was the Orlando Food Truck Bazaar put on by The Daily City. The trucks are usually behind Fashion Square Mall, but this particular Sunday, they had the trucks in front of the mall, outside of Macy's. Having the trucks out in front of the mall created more foot traffic. Trucks were selling out of items faster than normal and lines were extremely long. One benefit of the food trucks behind the mall, is the use of restrooms inside Anthem College. Another benefit of being behind the mall is that there is more parking and more area for patrons to spread out.

Aside from that, I had a great time eating and sharing food with friends, Suzanne from Kokocooks and Marvin from Foodbidden. As always, it was a pleasure running into Julius - Droolius and other food blogger friends.

We ate some great food, and for the first post of my Food Truck Love, I wanted to highlight one of the trucks that we shared food from - Five Gastronomy.

This was the menu Chef Bruno had for the evening. I was lucky enough to get a Soft Shell Crab BLT before they sold out. They're Perfect Burger and Crispy Fries are great also.

Chef recommended trying the Chicken & Waffles. I was not disappointed. The chicken was absolutely delicious and the herb waffles were so unique and good. I need to try and make them at home one day.

Until next time,

March 6, 2013

My Visit to Lake Meadow Naturals Farm

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A few weekends ago, Thelma and I planned a outing. I had been wanting to go to Lake Meadow Naturals Farm since I tried their fresh eggs last year from Chef Tony Adams, chef and owner of Big Wheel Food Truck & Big Wheel Provisions. I knew that Thelma's daughter, Little E, would love the adventure, so we set out one Saturday morning, not knowing what to expect, and ended up falling in love with this little farm.

The first time I used Lake Meadow Naturals' eggs was for my Key Lime Pie Ice Cream. I love the eggs, because they are growth hormone and antibiotic free. All the poultry is fed a vegetarian diet with no animal by-products. They have a farm store where all their products are sold, with fresh eggs always available. You can also wander into the coop and pick your own. There is nothing like a fresh egg!

The farm has a host of different animals. When you go up the drive one of the dogs is sure to greet you. The dirt parking lot is next to the field with the sheep and goats. It was a beautiful day out, so all the animals were enjoying the sunshine.

Aside from the chickens, Lake Meadow Naturals has duck, turkeys, geese, guinea and peafowl. A few cows can be spotted behind the coops, as well as some rabbits.

In the few days after we visited the Farm, Lake Meadow Naturals sent out their weekly newsletter and said that a fox had come and killed their two black swans. We are so grateful we were able to see these beautiful creatures.

The farm store has a great selection of meats, poultry and cheeses. They also have preserves, jams, jellies and honey. The organic produce varies by season. We loaded out little shopping baskets with fingerling potatoes, carrots, tomatoes, green beans, onions, broccoli and, of course, eggs.

Little E helping me pick out carrots and exploring the farm

If you are in the Orlando area, please don't hesitate to visit Lake Meadow Naturals.

Until next time,

Disclaimer: external links

March 3, 2013

Blood Orange Sangria

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Yesterday was "Girl's Day". Every couple of months - because monthly never tends to work out - Thelma, Susan and I, along with three other friends, plan a day where we get together. One of our favorite Girl Day adventures is Epcot's Food & Wine Festival, which we have gone to regularly for a few years now.

This month, we did movie day at Lolo's house. Everyone brought a dish, drink, dessert, or in my case, all three. Lolo's Birthday is Tuesday, so I made red velvet cupcakes to celebrate. Everyone always requests my Buffalo Chicken Dip - which isn't really a secret recipe, since it's on the back of the buffalo sauce bottle - but I doctor it up a bit.

It isn't a Girl's Day without some form of "adult beverages". I had a few Blood Oranges from a recent trip to the farmer's market and thought they would be perfect for sangria. For this recipe, you can either by a pre-made sangria and add to it, or make your own from scratch. Either way it is delicious.

Sangria is usually made with red wine, fresh fruit, and sparkling water or citrus-flavored soda. There are no set rules when it comes to making sangria. Everyone has their tried and true, go-to recipe. The fruits vary, the wines can be cheap budget-friendly, and you can add your own spin on it with sweeteners, juice, additional liquor, and garnishes.

Blood Orange Sangria
a Love and Confections original recipe

Blood Orange Sangria Ingredients:
 - 1.5 liters of your favorite Red Wine, preferably one with citrus notes (read the labels, they're helpful) or a pre-made bottle of red Sangria.
 - 750 milliliters all natural Blood Orange Soda (I use this one)
 - 2 Blood Oranges
 - 1 large Orange
 - 2 Limes

Blood Orange Sangria Directions:
 - Chill Red Wine, Blood Orange Soda and Citrus for at least an hour before making the Sangria.
 - Slice, then quarter both Blood Oranges, the regular Orange and one Lime. Place pieces in pitcher. Juice the second Lime into the pitcher.
 - Pour in the Red Wine and the Blood Orange Soda. Stir to combine and enjoy. Best if consumed within 4 hours.

Until next time,

DisclaimerPlease Drink Responsibly. This recipe is intended for those who are 21 years of age or older. There are external links.