Thursday, March 28, 2024

Rabbits, Eggs, and Simnel Cake

In ancient times, Easter was celebrated in honor of the spring or vernal equinox, symbolizing the end of winter (death) and the rebirth of life, as well as the importance of fertility. The word Easter is believed to have originated from the Anglo-Saxon goddess of dawn, Eostre, from whom "east" (where the sun rises), "Easter," and even the female hormone "estrogen" got its name. Eostre's feast day was held on the first full moon following the vernal equinox. Eostre's two symbols were the hare (one with a particularly high libido) and the egg, which symbolizes the possibility of new life.

In European folklore, when wild hares abandoned their nests, they were sometimes taken over by plovers, who would lay their eggs in them. The locals would then find the eggs in the bunny nests. Further, in the 16th century, we see the appearance of the "Easter Bunny" in German writings. The legend said that if good children built a nest out of their caps or bonnets, they would be rewarded with colored eggs. The legend was then brought to America in the 18th century, by German immigrants.

And finally, I must mention the "Simnel Cake," eaten during Easter in the UK, Ireland, and other European countries. Simnel cake is a type of fruit cake, made with a layer of marzipan or almond paste baked in the middle of the cake, and topped off with a ring of eleven marzipan balls, said to represent the true disciples of Jesus (Judas is omitted), and sometimes a ball in the middle to represent Christ. I don't care for simnel cake, but I do have a sublime recipe for "Mascarpone-Filled Cake with Sherried Berries." This recipe from Shelley Wiseman is a light buttermilk cake, filled with a layer of mascarpone cream, and topped off with very sophisticated Sherry-spiked berries. I love this cake so much, it may be my absolute favorite! It makes the perfect ending to any Easter celebration!


Mascarpone-Filled Cake with Sherried Berries

Serves 8-12, (cake and cream can be made a day ahead, store cake covered at room temperature)

Ingredients:

For the cake
2 cups sifted cake flour (not self-rising), like Swans Down
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk

For the berries
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large

For the cream
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Directions:

For the cake
Preheat the oven to 350 degrees with oven rack in the middle. Butter a 9" round cake pan (2 inches deep). Line the bottom with a round of parchment paper, then butter the parchment.

Sift together the flour, baking powder, baking soda, and salt.

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in the buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap the pan on the counter several times.

Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pan on a rack 10 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Discard the paper and reinvert cake onto rack to cool completely.

Macerate the berries
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them. gently tossing to coat. Let stand at least 15 minutes before serving.

Make cream and assemble cake
Beat mascarpone, cream, and sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of the cream and replace top half. Serve with berries. It's Fantastic!


Easy Easter Lamb - Just Throw it on the Bahbie!

Lamb is not commonly eaten in the US. It is less than 1% of the total meat consumed per person, per year. This is due to the fact that lamb is not always readily available in US markets, and very expensive compared to other protein choices. In addition, I know many people who have never even tasted lamb or others who say they don't like the flavor. That's too bad. After all, lamb makes a stunning centerpiece to any Easter table. So, for those of you who are willing to give it a try, I have the perfect recipe for you!

This recipe for "Grilled Leg of Lamb with Rosemary, Garlic, and Mustard," from the April 2010 issue of Bon Appetit, is truly special. The leg of lamb is butterflied, studded with garlic, and marinated overnight in an effortless mixture of whole grain Dijon mustard, olive oil, white wine, rosemary, and lemon. The lamb is then grilled over direct heat for approximately 17 minutes per side, or until the internal temperature reaches 130 degrees. (You'll need a reliable meat thermometer, see Gadgets.) Not only does this free up your oven, grilling the lamb creates a delicious mustardy crust with a flavorful and moist interior that is not gamey in the least! You will convert any non-lamb-lover with this recipe! I like to serve it with "Tuscan Tomato, Basil, and Mint Vinaigrette" that compliments it nicely. This vinaigrette is one of my personal favorites that I have been making for years. It is phenomenal with lamb and also delicious with chicken and fish. And finally, a nice bottle of Syrah is the perfect accompaniment with grilled lamb.


Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Serves 10-12 (If you want to serve less, use a 3-4 lb boneless leg of lamb instead.)

Ingredients:
1 well-trimmed 6-lb boneless leg of lamb, butterflied to even 2" thickness (I have found that one cut is all that is needed to butterfly a boneless leg of lamb. Easy!)
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray (for the grill)
Fresh rosemary sprigs and fresh Italian parsley sprigs (for garnish)

Directions:
Open lamb like book on work surface. Using tip of small knife, make 1/2"-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb.


Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15x10x2" glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.


Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Remove lamb from marinade and season generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side, or until an internal temperature in the thickest part reaches 130 degrees. Transfer lamb to cutting board; let rest at least 10 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs. Enjoy!


Tuscan Tomato, Basil, and Mint Vinaigrette

Serves 6-10 or approximately 2 1/2 cups

Ingredients:
1 1/4 cup extra-virgin olive oil
10 tablespoons red wine vinegar
2 1/2 tablespoons Dijon mustard
3/4 cup chopped fresh mint
2/3 cup chopped fresh basil
2 1/2 tablespoons chopped fresh marjoram or oregano
1 1/4 teaspoon sugar
1 1/4 teaspoon Kosher salt
1 2/3 cup chopped/seeded plum tomatoes
Freshly ground black pepper, to taste

Directions:
Whisk all ingredients, except for the tomatoes. Stir in the tomatoes and season with pepper to taste. (Can be made 2 hours ahead. Let stand at room temperature.)

Mmmm! I wouldn't serve lamb without it!

Tuesday, March 19, 2024

On the Fourth Day, Let There be Pastrami

St. Patrick's Day and the arrival of Spring mean one thing at my house, homemade pastrami! Pastrami is smoked corned beef that originated from Central Europe and was brought to America by Romanian Jews in the late 19th century. Kosher butcher Sussman Volk, who had immigrated to New York from Lithuania, claimed to have created the first pastrami sandwich in 1887. Volk had inherited the recipe from a Romanian friend in exchange for storing the man's luggage while he was out of the country. (Don't you use your luggage when travelling?) However, this is disputed by legendary Katz's Delicatessen in New York City, who opened in 1888 and claim to be the first. I guess it doesn't really matter since Katz's is still going strong and Volk is just a memory in time.

My husband was the first to discover this recipe for "Close to Katz's Pastrami" from amazingribs.com. You can check the recipe out there, although it seems a lot more informative and might scare away a pastrami novice, so I've simplified it here to coax you to try it. In fact, I have made a few changes. Instead of smoking the corned beef at 225 degrees, I keep it at 250 degrees. I don't make my own corned beef either, rather I buy it at the store in those cryovac packages, which grocers everywhere are marking down post-St.Patrick's Day. In addition, I recommend making more than one, since it takes a lot of your time! Don't worry, it freezes very well. 

You need to start the process 3 days before you plan on serving. The first day you soak it refrigerated in cold water to help remove excess salt. The second day to pat dry, apply the dry rub, and refrigerate overnight. The third day you smoke it for about 5-6 hours, cool, and refrigerate. And finally, on the fourth day you steam it for approximately 2 hours, then eat! It may seem like a lot of work, but it's so good, you just might become verklempt!


Close to Katz's Pastrami

Makes approximately 4-5 sandwiches. (I like mine with mustard, pastrami, Swiss cheese, and coleslaw on toasted rye. Pickle on the side.)

Ingredients:

For the Pastrami
1, 4 lb uncooked corned beef brisket
4 tablespoons freshly coarse ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

For Smoking and Steaming
Smoker or Grill (I use my beloved Weber, see Gadgets.)
Disposable aluminum drip pan (I use the cheap ones from the grocer for roasting.)
Entire bag of charcoal
4-8 ounces wood chips, soaked in water (I like cherry wood.)
Steamer basket or steamer insert (I use the cheap ones from the grocer and remove the center handle/lifter thingy.)

Directions:
Day 1: Remove corned beef from package, rinse, and throw away the spice packet. Trim excessive fat off the corned beef and any membrane that might remain. (Leave at least 1/8-inch fat on it!) Place the corned beef in a large pot. Cover it with cold water and refrigerate overnight.

Day 2: Remove the corned beef from the water and pat dry with paper towels. Mix together the pepper, coriander, mustard, brown sugar, paprika, garlic and onion powders. Rub all over the corned beef, cover, and refrigerate overnight.

Day 3: Prepare a charcoal grill or smoker for low heat (250 degrees). Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the soaked wood chips on the coals. Place the corned beef, fat side up, on the grill rack over the drip pan. Insert a grill thermometer, see Gadgets. Cover and smoke the corned beef, maintaining 250 degrees, and sprinkling with wood chips/charcoal occasionally until it reaches an internal temperature of 160 degrees. Wrap with foil and return to the grill until it reaches an internal temperature of 195 degrees. Remove from grill, let cool slightly, and refrigerate overnight. 



Day 4: Set up your steamer, or bring a couple inches of water in a large pot to a simmer, insert steam basket. (Tips: If you don't have a steamer, you can wad up foil to hold the now pastrami out of the water. I place a piece of foil between the steamer and pastrami to contain excess mess.) Cover and steam the pastrami over medium-low/low heat, adding water if necessary, until it reaches an internal temperature of 203 degrees, approximately 1 1/2-2 hours. 


Let rest on a cutting board for at least 10 minutes before thinly slicing against the grain.


Mazel Tov!