Lemon Cake — a blast from my past!

When I was young and had lots of free time, I developed my love of baking and cooking by working with my father in the kitchen. He was an amazing and intuitive cook and could remember flavors like some people remember places. But he did not like the feel of flour and never really got into baking — just eating — so that's when I started doing my own research and development. Clipping recipes from the NY Times, buying cookbooks and just making stuff up. This is also when I started my yearly tradition of making a small gift cookbook for my friends. I did it for many years, some years producing over 70 copies. This was when I was at the mercy of Kinkos! Oh the hours spent waiting and collating. Unfortunately, my busy schedule has prevented me from making these gift books in the past few years, but who knows? maybe this year I will get back to business.

This recipe for a simple — and rather delicious — lemon cake is from my first cookbook home-published in 1975 called Stacy's Occasional Eats which had 10 recipes typed by my mother Bernice and a silk screened cover. I think you can never go wrong with a lemon cake and everything you need to make it is probably in your kitchen right now! So give it a go, and remember the lemon can be exchanged for lime or orange or tangerine with delicious results!

Ingredients
1 cup sugar
6 tablespoons butter, room temperature
1 tablespoon lemon zest
2 eggs
1 1/2 cups AP flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1/4 cup sugar
juice of 1 lemon

Procedure
Preheat oven to 325. Grease a 9 × 5 × 3-inch loaf pan. In a large bowl, cream butter and sugar till fluffy. Mix in eggs one at a time. In separate bowl, sift flour, baking powder, and salt. Add alternately to sugar butter mixture with milk beginning and ending with flour. Scrape down sides of bowl throughout the mixing process. Pour into loaf pan and smooth out top. Bake for 40-45 minutes or until toothpick inserted in cake comes out clean and top is golden brown.

While cake rests, in small saucepan combine the remaining 1/4 cup sugar with the lemon juice and cook till sugar dissolves. Poke a number of toothpick holes in the cake and pour mixture slowly on top of the cake till it all soaks in. Let it cool completely in pan, then remove.

That's it, super easy. Whipped cream doesn't hurt!

This Year's Sweets Tray

This year, I gave all my friends these trays of mixed cookies and candies for Christmas. They were so much fun to put together! From left to right: Passionfruit-Raspberry Gelées; Wheatena-Coconut Cookies with Royal Icing; Lapsang Souchong Truffles (top); Pomegranate-Pistachio Truffles (center); Chocolate Turtles with Bourbon-Soaked Pecans (bottom); Salted Maple Honeycomb Candy; more Wheatena Cookies; and Tangerine Gelées. Yum!

Rula has some liquid ideas for Christmas

Hello, my people!

Long time, no see! Ever since Stacy stopped doing her weekly radio show — that lazy girl — I have missed my weekly interaction with my fans from Santa Fe and around the world. So what have I been doing? My hair, my nails, the man who shovels my walk. In other words, I have been busy spreading holiday cheer! In between my community work and my intellectual pursuits, I have also been a busy bee, making holiday gifts for my inner circle of consultants, spiritual advisors, and "Yes Men." Here are a few of the liquid items I have made so far:

Pecan Infused Bourbon

Ingredients
1 750-ml bottle of decent quality Bourbon
2 cups pecans
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp Cayenne

Procedure
Soak the pecans in water for 30 minutes and then drain the water out. Lay the nuts out on a baking sheet and sprinkle the salt, pepper and cayenne over the nuts and the place the tray in the oven for at 300. This brings out some of the oils in the nuts and helps the nuts absorb the flavor of the spices. Remove after 20 minutes and let cool. Then place all of the nuts in a bell jar and fill to top with Bourbon. Seal and store for 1 week, stirring or shaking each day. When done, strain back into the empty bourbon bottle and store in the refrigerator.

Aquavit

Ingredients
2 teaspoons caraway seeds
2 teaspoons fennel seeds
2 cardamom pods, crushed
2 teaspoon black peppercorns
3 sprigs fresh dill
The rind of one lemon
1 750-ml bottle of vodka, such as Absolut or Svedka
1 teaspoon granulated sugar

Procedure
Toast the caraway, fennel, cardamom, black peppercorns in a small frying pan over medium heat, shaking occasionally until fragrant, about 3 minutes. Remove from the heat and set aside. Using a vegetable peeler, remove the peel from the lemon. Avoid removing the white pith; set the peels aside. Remove about 2 tablespoons of the vodka from the bottle. Either drink it or discard it. Place the toasted spices, lemon and orange peels, and sugar into the bottle. Cover tightly.Let the vodka infuse at room temperature (choose a spot that is neither too warm nor too cold) for 2 weeks, turning and gently shaking the bottle once a day. After 2 weeks, taste the aquavit; let it stand longer as needed. Strain the aquavit through a fine-mesh strainer into a large liquid measuring cup; discard the solids. Transfer the strained aquavit to a clean bottle with a tight fitting lid and store it in the freezer.

Serrano and Tangerine infused Vodka

Ingredients
1 tangerine
1 750-ml bottle of medium quality Vodka
1 Serrano Chile
Procedure
Remove 2 tablespoons of vodka and drink it darling! Then zest the tangerine and put the peels in the jar of vodka
Clean Serrano chile, remove the seeds and cut into strips, you might want to wear gloves for this then add it to the bottle! Let the vodka sit for a minimum of seven days. Then check to see if the desired heat has been reached.
Strain and reserve.

So, my little elves, do any of you like to give beverages as gifts? Or is that something you prefer not to share with others? Let us know in the comments! Well, it's back to the mistletoe-strewn streets of Williamsburg for me — I have eggs to nog! Ciao!

Roast Duck with Two Sauces

Seasonal Recipe of the Week
Roast duck is one of the easiest dishes to prepare. It comes out best if you cook it twice, so serving it to company is a no-brainer. Remember to save the fat, it's one of the best fats to cook in and it will keep in your freezer.

Ingredients
4 5-pound whole ducks (I like Maple Leaf)
Salt and pepper

Procedure
Rinse ducks well inside and out and dry then sprinkle with salt and pepper. Take a fork and poke holes all over to help let the fat out. Preheat the oven to 375. Place ducks in roasting pan, and roast for 1 1/2 hours. Let cool and cut in half. Tear out the rib bones and remove the backbone. When it’s time to serve, place duck halves in roasting pan in 400 degree oven and cook for 30 minutes.

Cherry Cassis sauce

Ingredients
2 cups cherry juice
1 12-ounce jar sour cherries (drain and save liquid)
1/2 cup Orange juice
1/2 cup Cassis (black currant brandy)
1/4 cup Honey
2 tablespoons cornstarch, mixed with 2 tablespoons cold water

Procedure
Combine cherry juice, liquid from cherries and orange juice and cook over medium-high heat for 15 minutes. Add Cassis and honey and taste. Now add the cornstarch mix and cook 3 minutes. Toss in the whole cherries at the end.

Orange Tangerine Sauce

Ingredients
2 cups tangerine juice
2 cups orange juice
2 tablespoons honey
1/2 cup orange marmalade
2 tablespoons Grand Manier or Triple Sec
2 tablespoons cornstarch, mixed with 2 tablespoons cold water

Procedure
Combine tangerine and orange juice in a sauce pan and cook over medium heat 15 minutes. Add the orange marmalade and the Triple Sec and cook for 3 minutes. Add the water and cornstarch mix to thicken and cook 3 minutes more.

Grapefruit Campari Sorbet and Pomegranate Tangerine Sorbet

The Altitude Adjustment Section
Here are two super simple sorbet recipes which are unbelievably refreshing and do not require the use of much heat.

Campari and Grapefruit Sorbet

Ciao Bella has made this classic Italian-flavored treat since the beginning, and I love it!

Ingredients
3 cups fresh pink grapefruit juice (from about 4 large grapefruits), strained and chilled
1 1/2 cups sugar
1/2 cup Campari, chilled

Procedure
In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Pomegranate-Tangerine Sorbet

Ingredients
3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel
Mint sprigs

Procedure
Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.

Some Sexy Salsas

Low-Cal But Still Lovely
One of my favorite snacks when I need some chewing action is salsa and veggies. But you know there is more to salsa than just tomatoes! So here are three different salsa recipes to keep your healthy dipping interesting.

Fresh Peach Salsa

Ingredients
2 cups fresh peaches, peeled and chopped
1/4 cup sweet red onion, chopped
3 tablespoons lime juice
2 to 3 Tablespoons fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1 tablespoon snipped fresh cilantro
1/2 teaspoon sugar

Procedure
In a medium mixing bowl, stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.

Tangerine Salsa

Ingredients
4 Tangerines
2 tablespoon Cilantro, chopped
1 tablespoon Red onion, finely diced
1 bell pepper (yellow, red or green), finely diced
1 teaspoon Jalapeno pepper finely diced
1 tomatillo, diced
1/2 c Triple Sec liqueur
Salt and pepper to taste

Procedure
Mix the tangerine, cilantro, onion, peppers and tomatillo together, stir in the liqueur, and season to taste. Refrigerate for 2 hours before serving to allow time for the flavors to blend.

Zucchini Salsa

Ingredients
5 cups zucchini, shredded (about 5 medium zukes)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Procedure
In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally. Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Yield: 7 cups.

Tequila Tangerine Dream

Refreshing Beverage of the Week
I love a spunky cocktail! This one combines the delicate flavors of tangerine and lavender with the kick of tequila. Talk about a Santa Fe moment!

Ingredients
1 tangerine (1/2 for juice and 1/2 for tangerine slices)
2 sprigs fresh lavender
1 oz. simple syrup
2 oz. silver tequila
crushed ice
club soda

Procedure
Peel the tangerine. Juice half of it and set the juice aside. Remove pith from the other half and cut into small pieces. Put tangerine at the bottom of a tall glass, then add the syrup, juice and some lavender petals. Muddle this mixture. Pour in tequila. Pack crushed ice on top of this and then top off with club soda. Garnish with lavender or tangerine twists. (It’s prettier to leave the lavender petals in, but if you would be bothered by some getting in your mouth, strain them out.)

Tangerine Liquor

Refreshing Beverage of the Week
Here is a great easy idea for a holiday gift — or just an excuse to drink, you decide. It’s for tangerine liquor, but give yourself a week to let the flavors infuse. This makes 2 1/2 cups.

Ingredients
6 tangerines
2 cups vodka
1/2 cup sugar
1/2 cup water

Procedure
Remove the thin outer coating of the tangerines with a sharp vegetable peeler. Avoid the white pith layer, as it tends to be bitter. Spread the peels on a rack on a baking sheet and let sit at room temperature till they are dried — which will take from 12-36 hours depending on the level of humidity. Now place the peels in a clean jar with the vodka and let sit for a week, shaking the mixture every day. Sip on occasion to test the strength of the flavor. When you think it's strong enough, strain out the peels and save for flavoring drinks or sauces. Now make the simple syrup with the water and sugar and let cool, and then add the vodka. Pour mixture through a funnel lined with a coffee filter into a clean and festive jar. Cap and store indefinitely at room temperature. Voila!

Sweet Potato and Tangerine Casserole

Seasonal Recipe of the Week
Why are some foods sexy? Oranges aren’t sexy, but tangerines sure are. So when I saw this recipe for Tangerine Sweet Potato Casserole, I had to share it. It’s from the New York Times Cookbook, one of my all-time favorites. Here is the recipe:

Ingredients
2 pounds (about 6 medium) sweet potatoes, roasted in the oven and peeled
1/4 cup melted butter
6 tablespoons brown sugar, firmly packed
3 tablespoons dark rum
1/2 teaspoon salt
4 tangerines
2 tablespoons chopped pecans

Procedure
Preheat oven to 375. Roast sweet potatoes till tender 45-60 minutes. Put sweet potato pulp in large bowl and whip it with 2 tablespoons of the butter, 4 tablespoons of the sugar, the rum and the salt. Peel all 4 tangerines, remove all pith — it's bitter! On 2 of the tangerines, cut the sections in half and remove any seeds. Fold into sweet potatoes. Put mixture into buttered 2 quart casserole dish. Arrange the tangerine sections of the remaining two tangerines on top of casserole. Combine remaining sugar, butter, and pecans. Sprinkle over top of casserole and bake 30 minutes. Not only does it taste great, but it smells great as well. Try it!