Chef Tom – Snack Time!

From the NY Times:
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it’s made.

I have a freezer full of blueberries and a hankering for something rich and sweet. I’ll be making this over the weekend. Likely it’ll be gone-gone by Monday.

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Snack Time

Blueberry, Almond, Lemon Cake

Ingredients:

½ cup (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan

1 scant cup granulated or superfine sugar

1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)

1 teaspoon vanilla extract

3 large eggs, beaten

⅔ cup all-purpose flour (plain flour), sifted

1 ¼ teaspoons baking powder

⅛ teaspoon salt

1 cup almond flour (ground almonds)

1 ½ cups fresh (or frozen**) blueberries

⅔ cup powdered sugar

Add to Your Grocery List

Directions:

Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.

Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.

In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.

Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.

When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

ON THAT NOTE

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Trio Mandili

Lookie what I found. I love polyphony. These young women are SO cute, and funny. I love their homemade vids complete with donkey, flat bread, and a rooster.

Trio Mandili

(from their website) A modern Caucasian fairy tale. Traditional Georgian polyphony gently performed by female singers. Their magical voices, like streams coming down from the mountains, penetrate into the heart …

In 2014, three charming girls from Georgia “blew up” the World Wide Web and became stars. This “fairy tale” began on the day when three friends, during a walk in the village, decided to sing a song. Tatuli made a self- video and uploaded it to the Internet. This video dramatically changed the girls’ lives. Within two weeks the video was watched by a multi-million audience.

Mandili is a female headdress in the shape of a scarf. Traditionally, women threw a handkerchief to the ground when they wanted to reconcile the conflicting men.

Their Facebook page.


Kakhuri


Shromis simghera (Work song)


Pidmanula (Ukrainian-Georgian folk song)

BONUS TRACK

This is a repeat and one of my very favorites. Impromptu, and so hauntingly beautiful.


Saqartvelo

=CTH=

Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at www.hippkitchen.com

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