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Featured Cookbook
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SAMPLE RECIPES:
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Turkey Croquettes
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Garlic Herb Corn Muffins
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Lemon Buttermilk Cake with Lemon Curd Sauce
Book Description
"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and green grocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising... This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning.
... (more)
Elegant Comfort Food from Dorset Inn: Traditional Cooking from Vermont's Oldest Continuously Operating Inn
Authors: Jane Stern and Michael Stern
Date: August 2005
ISBN: 1401601987
Publisher: Rutledge Hill Press
Hardcover
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A sunshiny dessert that is sweet, moist, and oozing flavor.
Servings: 12
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FOR THE CAKE:
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16 tablespoons (2 sticks) butter
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2 1/3 cups sugar, divided use
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3 eggs
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3 cups flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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Zest of 2 to 3 lemons, grated
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1/2 cup plus 3 tablespoons lemon juice
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Breadcrumbs or flour
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FOR THE LEMON CURD SAUCE:
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Juice and grated zest of 6 lemons
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6 eggs
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2 cups sugar
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12 tablespoons (1 1/2 sticks) butter, softened
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Preheat the oven to 350 degrees F.
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Cream the butter with an electric mixer and add 2 cups sugar. Beat in the eggs one at a time.
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Sift together the flour, baking soda, and salt. Alternating (starting and ending with dry ingredients), add the dry ingredients and buttermilk to the mixture. Fold in the zest and 3 tablespoons lemon juice.
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Grease a Bundt pan, coat with the breadcrumbs or flour, and pour in the batter.
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Bake for 1 hour 15 minutes. Let the cake rest in the pan for 30 minutes.
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While the cake is baking, make the lemon curd sauce. Combine the lemon juice and zest, eggs, and sugar in the top of a double boiler. Whisk over low heat until the mixture coats a spoon. Remove from the heat and whisk in the butter a small amount at a time. Refrigerate the sauce until ready to use.
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Combine the remaining 1/2 cup sugar and the remaining 1/2 cup lemon juice in a saucepan. Heat until the sugar dissolves.
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Poke holes in the warm cake and pour the lemon juice mixture over the top. Let the syrup soak in for at least 15 minutes before turning out onto a tray or plate.
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Serve the cake with lemon curd sauce.
More Sample Recipes From This Cookbook:
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Turkey Croquettes
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Garlic Herb Corn Muffins
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Lemon Buttermilk Cake with Lemon Curd Sauce
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