Bite Me...with Jules the Girl Who Loves to Cook...Episode 4
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Thanks, Love Jules
Wednesday, October 26, 2011
Tuesday, October 25, 2011
Monday, October 24, 2011
Episode 4: Lemon Curd and Berry Trifle
Lemon Curd and Fresh Berry Trifle
So for this recipe I prepare 4 separate items and then assemble them into the trifle dish. Here are the items: cake, lemon curd, berries and whipping cream. I will give you directions on how to prepare each one and then when you have all of them ready you just begin to layer each item in the trifle dish. Cake, Curd, Cream and berries…repeat this two or three times until you get to the top and then decorate with berries and mint leaf. I will show you how to do this on Episode 4 of “Bite Me…with Jules the Girl Who Loves to Cook.” Bon Appetite!
For Cake:
1 cup room temp un-salted butter
¾ cup granulated sugar
grated zest and juice of one lemon
3 large eggs
1 1/3 cups self rising cake flour
½ cup all purpose flour
Makes one loaf…depending on the size of your trifle dish you may want to double the recipe. Makes 8-10 slices of cake that could be arranged in the trifle dish.
Cream butter and sugar together with lemon zest. Add eggs one at a time with one-tablespoon flour for each into batter. Then add the rest of the flour and lemon juice. Pour mixture into prepared loaf pan and sprinkle top with sugar. Bake at 350 degrees for 1 hour or until knife comes out of the middle clean.
*Note…the recipe for the cake comes to us from a cookbook I have called…"How to be A Domestic Goddess” By: Nigella Lawson
For Lemon Curd:
1/3 cup lemon juice
2 large eggs
1 large egg yolk
½ cup sugar
2 tblspns un-salted butter
1 tblspn heavy cream
¼ tsp vanilla
pinch salt
Heat lemon juice in pot on stove.
In separate bowl whisk together eggs and yolk, then add sugar
Whisking continuously add warmed lemon juice to sugar and egg mixture…then place mixture in pot on stove top.
Heat and stir constantly…until mixture clings to spoon about 3 minutes or so.
Immediately remove from heat and stir in butter, cream, vanilla and salt. Place in nice container…place plastic wrap directly over top of curd so that it does not form a skin and keep in refrigerator until needed.
*Note… Last time I made this I ended up adding a touch more butter and probably double the amount of sugar that the recipe calls for. For me the extra sugar and butter aided in making the lemon curd not so tart. Depending on your taste you may or may not want to do the same thing. Either way this is some of the best lemon curd recipes I have ever had. Also note that depending on the size of your trifle dish you may or may not want to double this recipe. This recipe came to me from a magazine called “Cooks Illustrated”
For Berries
I used strawberries and raspberries for this recipe. Although you can substitute with any berry that is in season or that you like. I keep the raspberries whole and slice the strawberries thinly.
For Whipping Cream
Heavy Cream
Powdered Sugar
Vanilla
*Note…for a spin on the regular whipping cream substitute vanilla extract for almond extract. But remember a little of this goes a long way. Be sure not to add too much or the almond flavor will overwhelm you.
Episode 3: Pumpkin Upside Down Pie
Pumpkin Up-Side Down Pie
A perfect Holiday Treat that includes pumpkin and other scrumptious ingredients.
Ingredients
1 29oz can of Libby’s Pumpkin Pie Mix (Seasoned Pumpkin Puree)
1 ¼ cup of white sugar 3Eggs
½ tsp Ginger
1 tsp Nutmeg
2 tsp Cinnamon
1 can evaporated milk
1 Box Yellow Cake Mix
1 Cup of Melted Butter
Fresh Whipping Cream
Directions
Turn on Oven to 350 degrees and let it warm up. Meanwhile combine all ingredients except for the box of yellow cake mix, butter and fresh whipping cream.
Place mixture into a glass oven safe pie pan (or) 9 by 13 inch pan and let sit for a minute.
Take the dry yellow cake mixture and pour the melted butter onto it and mix the two together, creating a kind of crumbled topping.
Take the topping and crumble it over the pumpkin mixture in the glass pan.
Place into the oven and bake for approximately 1 hour. Checking every so often to make sure the top is not burning.
Take out and after it has cooled a little, serve with fresh whipping cream and enjoy!
Whipping Cream is prepared by whipping together heavy cream, powdered sugar and a pinch of vanilla.
Episode 3: Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread
For Bread Mix Together:
1/3 cup room temp butter (un-salted)
1 cup brown sugar
2 cups flour
2 tsp cinnamon
1 tsp nutmeg
2 ½ tsp pumpkin pie spice mix
¼ tsp ground ginger
½ tsp baking soda
1 tblspn baking powder
½ tsp salt
2 eggs
2 cups pureed pumpkin
¼ cup whole milk
1 tsp vanilla
¼ cup applesauce
¼ cup sour cream
1 11.5oz bag of chocolate chip morsels
Combine all ingredients with chocolate chips going in last after all other ingredients have been incorporated. This is a thick batter and makes a mean loaf of pumpkin bread! This bread is serious and not for the faint of heart!!! Smiles! Know that it will not produce a light and fluffy type of bread, it’s more of dessert bread…but I am telling you it is sooooo good! I love it!
Bake at 350 degrees for 1 hour and check on it. Do not take this bread out until it is cooked through! I have under cooked it many times before and it ruins the bread. Again if you are worried about the top burning, cover with foil while in the oven. You will know that the bread is cooked when the knife comes out clean. Although I am having you check the bread after one hour…it will most likely take longer than this to bake. I am not sure of the exact time J
This recipe makes two great loaves of bread…so fun for gifts!
Also be sure to grease loaf pan with butter and flour before placing in batter inside to ensure that the bread comes out in proper form!
Episode 2: Carrot and Candied Walnut Muffins with Lemon Zest and Cinnamon Cream Cheese Spread
Carrot and Candied Walnut Muffins with Lemon Zest and Cinnamon Cream Cheese Spread Recipe
For Muffins:
2 sticks un-salted (room temp) butter
1 ½ cups granulated white sugar or organic agave nectar
½ cup brown sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp pumpkin pie spice
½ tsp nutmeg
1 tsp salt
4 eggs
2 tsp vanilla
1 lb bag organic baby carrots shredded
½ cup cinnamon applesauce
½ cup heavy cream
2 tsp vegetable oil
¼ to ½ cup golden raisins (depending on how much you like raisins)
At least 1 ½ cups candied walnuts
For Spread:
1 block 8oz cream cheese
2 tsp vanilla
¼ cup milk
¼ to ½ cups powdered sugar (depending on how sweet you would like it to be)
A few shakes of Cinnamon
Some Zest from an Organic Lemon
Note: For tips on how to candy nuts watch Episode 2 of Bite Me with Jules…also for gluten free take on this recipe just replace flour with brown rice flour and you will have a gluten free recipe. Enjoy
PS I bake these in individual ramekins at 350 degrees for about 30 minutes and then I check on them. Be sure your knife comes out clean or they will need more time in the oven. Also be sure to cover the muffins if you feel they are getting too much color on top.
PPS Taste batter for muffins after you have incorporated all of the ingredients. If it needs more spice then add more cinnamon…pumpkin pie spice…or nutmeg…adjust as needed for your personal taste!
October Theme: Desserts! Episode 1 Chocolate Cinnamon Loaf Cake with Chocolate Gnache and Vanilla Whipping Cream
Chocolate and Cinnamon Loaf Cake with Chocolate Ganche and Vanilla Whipping Cream
For Cake Mix:
1 Box chocolate cake mix (I like Double Fudge or Triple Chocolate)
2 Eggs
1 cup Water
¼ cup heavy cream
4 tblsp cinnamon applesauce (big ones)
2 tblspn brown sugar (big ones)
2 tsp vanilla
¼ cup vegetable oil
For Chocolate Gnache:
1 bag semi-sweet chocolate chips
Place in pot, over low heat…cover with heavy whipping cream and stir until melted and incorporated. Add a few dashes of vanilla extract and you are done. Take off the heat so it does not burn
Vanilla Whipping Cream
1 carton of whipping cream
Powdered sugar (amount varies on how sweet you like your cream and the amount you are preparing…I like to start with ¼ cup and go from there…taste it to see if you like it and if you want it more sweet add more sugar)
2 tsp Vanilla
Note: I like to whip my whipping cream in a bowl that has been sitting in the freezer. This helps the cream to whip up more quickly. Whip until soft peaks have formed and you can see that the cream is holding it s shape. Do not over whip or it will turn into butter!
PS…picture here features cupcakes…you can use this recipe to create the loaf cake or cupcakes, which ever you prefer. If you want to see what the loaf cake looks like then watch the Bite Me Episode #1 which is associated with this recipe! Thanks!
About "Bite Me...with Jules"
Hello and Welcome to my blog!!! I have started a little show on You Tube (and soon to be on Pod Cast) called..."Bite Me...with Jules the Girl Who Loves to Cook." I am not a chef, I am as the name states just a girl who loves to cook. With that being said the show is not limited to anything! I will change the theme each month and then feature dishes that adhere to the current month's theme. Because I am the girl who loves to cook...not the girl who knows everything, we will be exploring new and exciting dishes together! Many times I will feature and post dishes I have created, and other times I will feature dishes created by other chefs, friends or family members! The goal always being to teach my viewers how to prepare, cook and enjoy delicious foods. Each Episode of the show will include a recipe, tips and tricks from Jules and quote of the day. Other info may be included if necessary for that show. Also keep your eyes peeled for special guests and on location interviews with super interesting people involved in the growing and preparation of foods we know and love! Over time I hope to have a wealth of information on this blog to help educate people on how to make smart and healthy decisions about the foods they choose to eat and hopefully inspire all to get up into your kitchen and start cooking! Remember...anyone can cook! With Love, Jules
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