Mariann

Lemon Curd Cake

Note from the Chef:

I’ve made this cake twice now, both times with excellent flavor.
The first time I made the cake a day ahead, cooled it and refrigerated it overnight, so when I served the cake the curd was beautifully set and the cake nice and spongelike.
The second time I made the cake I was cleaning up the kitchen and just by habit I inverted the cake to the serving dish. I figured it would finish cooling as it sat, plus I wanted a slice – NOW!
Ooooops! The curd layer on top was still hot and not sufficiently set –
whoa! that was a mess. It was still delicious – but very messy!
So, if you want to serve this cake in slices, allow the cake its cooling time and you will be happy you did!

Lemon Curd Cake
g-f adaptation by Chef Mariann

3 large eggs, separated
1 cup whole milk
2 organic lemons
zested to yield 2 tsp.
juiced to yield 6 Tbl.
2 Tbl. butter, unsalted and melted
1/4 tsp salt
6 T g-f flour blend
1 cup sugar
Fresh berries and confectioner’s sugar to top

You will need:
6 – 6oz ramekins OR1 – 8 inch fluted cake pan – lightly buttered.
9×13 baking pan and water.

Preheat oven to 350.

Set the baking rack to the middle of the oven.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt.

In a small bowl, whisk together the flour and sugar.

Add the flour/sugar mixture to the egg mixture.

Whisk until smooth.

In the bowl of electric mixer, beat the egg whites to form soft peaks.

Spoon 1/4 of the soft egg whites to the batter and whisk to smooth.

Using a rubber spatula, add the remainder of the egg whites to the batter, folding in gently to combine.

The batter will be light and foamy and liquidy.

Gently transfer the batter to the prepared baking dishes which will be filled to the top.

Place the baking dish into the 9×13 pan on the oven shelf and add water to the 9×13 pan.

Bake 45 to 50 minutes – cake top will be puffy and lightly golden.

When done baking remove the baking dishes to a rack to cool.

Some sinking of the cake will occur during cooling but allow the cake to cool in the pan(s).

Ramekins can be served warm, as is, from the cups topped with berries, confectioner’s sugar or whipped cream. If baked in the fluted pan, after cooling completely, invert the pan to a serving plate and serve with choice of toppings.

This recipe has been adapted to be gluten-free by Chef Mariann. – original recipe by Chef Jenn Segall from Once Upon a Chef.

Let’s Cook! Making Stocks

MAKING STOCKS
recipe by Chef Mariann

For a basic stock, you will need:

a large pot or dutch oven with a lid

water – 12 cups/3 quarts
celery – a full head
onion – one large or two medium
carrots – 6/8
other vegetable options – garlic, fennel, parsnips, leeks, shallots
fresh thyme and parsley – 6/8 stalks of each
bay leaves (2)
peppercorns (6)

To the soup pot, on low heat, add the water.

Rinse and trim all vegetables to remove any sandy parts or damaged parts……

Remove the bottom of the head of celery and discard.
Trim the stalks of any damaged parts – rough chop the stalks, include the leaves and add to the pot.

Trim the tops from the carrots, discard or save for other uses – scrub them clean, rough chop the carrots, add to the pot.

Remove the skin from the onion, rough chop, add to the pot.

Add the herbs to the pot.

Cover the pot and allow the stock to simmer about an hour to an hour and a half. Vegetables will be tender and limp when done.

When done: remove the solids from the pot. *Strain the hot stock into separate containers to allow it to cool before storing in the fridge or freezer. I freeze in quart size containers. If you like you can freeze in cup size or even ice cube trays for smaller recipe uses.

*NOTE: You should be storing the stock in the fridge within two hours of taking it off the heat. I ladle it into separate 6 cup glass baking dishes to allow it to cool faster.

When I want a protein based stock I will add to the pot, along with the vegetables, the remains of a couple of roasted chickens, or a ham bone, or beef soup bones that I get from the butcher and roast to use in the stock. I save the chicken bones after roasting whole chickens and reserving the meat for other dishes. The bones are bagged and frozen for use when I am ready to make a stock. This recipe could use two reserved chickens or a single ham bone from a 12 lb. ham or 5-6 beef soup bones.

Increase the simmering time to 2-3 hours or more for the protein based stocks – the longer you can simmer them – some chefs simmer them for 24 plus hours – the better for flavor and nutrient values.

Polenta Soup

Polenta Soup – 4 servings
adaptation by Chef Mariann

6 cups of your favorite stock
I used ham stock (stock recipe posted at site)
1/2 cup ground cornmeal
1 can chickpeas
1/2 cup Pecorino Romano cheese, grated
1 head of escarole well rinsed and chopped to bite size pieces
(you can sub other favorite greens like kale or spinach)
salt and pepper to taste

In a soup pot or dutch oven, over medium heat, bring the stock to a simmer.

Sprinkle the cornmeal into the hot stock whisking to combine so that the cornmeal does not clump.

Reduce heat to low and simmer for 15 minutes.

Add the chickpeas to the pot and gently whisk the cheese into the pot.

Add the greens to the pot (or place the greens in your serving bowl and serve hot soup over the raw greens to allow them to lightly wilt)

Simmer an additional 10 minutes to heat everything through.

Serve with your favorite g-f crackers or bread.

This recipe has been adapted from Edible Cleveland Magazine
original recipe and food styling by Melissa McClelland
Winter 2016

So Sweet! Bakery

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LOCATED IN CHAGRIN FALLS

Contact via phone – 216-513-3074

Contact via email – caramels@sosweetcaramels.com

Ashley writes:

We are a family inspired bakery that specializes in gluten free products that satisfy your cravings without sacrificing your health.

Mariann writes:

I was shopping the Saturday morning Farm Market on Shaker Sq. and stepped into Dewey’s Coffee shop where I saw the ‘So Sweet!’

packaged cookies and apple walnut bread. Both were amazing. The staff at Dewey’s mentioned that there had been pumpkin bread but it was so good that the staff bought it all and ate it. Good reason to get back there this weekend and see what the offerings will be……. stay tuned:)

The Faithful Little Cupcake

Orrville, OH and Wooster, OH

https://www.shoppingsouthparkmall.com/directory/faithful-little-cupcake

email at – thefaithfullittlecupcake@yahoo.com

Multiple Locations: Phone for all locations: 330-683-2253

116 N. Main St.
Orrville, OH 44667

and

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135 w. Liberty St.
Wooster, OH 44691

and

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Wooster, OH 44691

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