fresh ginger-lemon cake

Ginger-lemon cake
January seems to be the month people flip their internal switches from out-of-control, wild bingers of rich food and drink to wholesome souls sucking down juice meals, promising to spend each and every day at the gym sweating out their toxins.

Or so that’s what some major retailers want us to think, according to the huge display I saw at Whole Foods on January 2. It was a tower more than 15 feet high, precariously constructed out of crates of lemons, bottles of lemon juice, cayenne pepper and jugs of maple syrup; all the ingredients necessary for the Master of Cleanses.

lemon ginger sugar fresh ginger

Post-holiday detox probably isn’t a bad idea, considering the amount of wine corks that pile up around me, but I’ve never submitted to a juice fast, for 2 reasons:

1. I’m afraid I might perish from hunger and then get very, very cranky; which is what tends to happen when I don’t eat in regular 3 hour intervals.

2. I associate the word “cleanse” with “not clean”.  As in dirty. You can take it from there.

My approach is a little gentler and keeps the tremors at bay. I just stick to eating all the real, fresh food I usually do and drink lots of water. The sugars and alcohol get pushed back into careful moderation.

I believe moderation includes a slice of cake, and my very favorite kind of cake is plain and simple, one that I can toast for a snack with some really good apricot or raspberry jam.

This is the most basic of pound cakes,  hit with enough ginger and lemon to freshen your inner being. Way better than drinking juice, I think.

fresh ginger lemon cake

Fresh ginger-lemon cake

Serving Size: 10 - 12 servings

Ingredients

  1. 1 tablespoon plus 2 sticks butter at room temperature
  2. 1 ¼ cups granulated sugar
  3. 2 teaspoons grated fresh lemon zest
  4. 2 teaspoons grated fresh ginger
  5. 4 eggs, lightly beaten
  6. ½ teaspoon fine sea salt
  7. 2 cups all-purpose flour

Instructions

  1. Heat oven to 325; butter the bottom and sides of a 9 x 5 –inch loaf pan with 1 tablespoon butter.
  2. Put ¼ cup sugar in a pie dish or shallow bowl; add the lemon zest and ginger and massage the two together with your fingers. You can also use a small wooden spoon or a fork, but you will miss the aromatic therapy.
  3. Beat the 2 sticks butter in a heavy-duty standing mixer on medium-high speed for 1 minute. Add the ginger-lemon sugar and beat for a few seconds before adding the remaining 1 cup sugar; beat 2 minutes, until lightened and fluffy.
  4. Lower the mixer speed and drizzle in the eggs and salt; beat on medium-high speed for 2 more minutes – the mixture might look curdled but don’t worry. Slow the mixer to stir, scrape down the sides of the bowl and add half the flour; mix 15 seconds before adding the remaining flour. Mix just until there’s no more flour visible.
  5. Scrape the batter into the prepared loaf pan. Bake 1 hour; insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.
  6. Cool the cake in the pan on a rack 15 minutes before carefully loosening the sides with a knife. Turn the cake out onto the rack to cool completely.
http://familystylefood.com/2013/01/fresh-ginger-lemon-cake/

Mangoes, Strawberries and Lime – Oh My!

Okay – so this is not much of a recipe post, but more of a celebration of seasonal fruit.

We’re right on the threshold of summer and the promise of all the sweet fruit I love – plums, peaches, cherries, nectarines – is right around the corner. Cooking and eating at this time of year is all about keeping things simple, celebrating perfectly ripe, fresh food and trying to not mess it up too much.

I’m always happy to see Champagne mangoes appear in markets in late spring. “Champagne” is a sexy marketing name, the variety is actually an Ataulfo or Manila mango from Mexico. The flesh is super sweet and has almost zero fiber – to me this readily available fruit is as close as I can get to mango heaven without having to move to the tropics.

Luscious Lemon Squeezer

I try not to share recipes that require specialized gadgets or unneeded kitchen appliances, but I’ve been loving my juicer so much lately that I’m hoping to inspire you to go out get one of your very own.

Yes, freshly squeezed citrus and vegetable juices can be found in lots of grocery stores, but they are no comparison to the fine stuff you can juice up at home and drink on the spot, which still tastes vibrant, fresh and alive. Another bonus is that you can be much more creative in experimenting with various combinations of your favorite fruits and vegetables.

Most commercial juice is pasteurized, which destroys some vitamins and the other good stuff in the process. There seems to be small chance that the produce we buy – organic, local or otherwise – will have some invisible, bacterial nasties living on their surfaces, so it’s always a good idea to wash the fruit or vegetable you plan to juice if you’re going to throw them in the machine skin-on.

The recipe below is very, very flexible and happens to be what I like to drink right when I’m thirsty, especially after exercising, and depends on what I have on hand. Sometimes I go crazy and add some green leaves to my juice, but I understand if that sounds too hardcore.