When Life Gives You Lemons... Celia Wakefield Makes Oil-Lemon Cake

 Julia Spencer-Fleming: I think a lot of us have been feeling life is handing us lemons these days. But why, really, do we use that poor maligned fruit do mean something you don't want? Who among us doesn't feel a lift in spirits when faced with a bright yellow, sour-tart citrus that's the literal embodiment of sunshine? A lemon in the midst of winter for lemon cookies, a lemon at the height of summer for Gin and Tonics and lemonade - and of course, a lemon in spring, sliced over fresh filet of fish, tossed with green beans, or, as Celia shows us today, as the star of a delicious, show-stopping cake.

 

 

Good morning everyone, it’s such a pleasure to be with you all. Thank you Julia for keeping me on my toes recipe wise.

 

I was on the verge of sleep last night when “Zero to Sixty” went through my mind when I realized what my journey had covered over the past three months. Going from marriage to single life, loosing a companion of sixty plus years if we count dating, takes some adjustment. But in coming to this place  I want to follow on with Julia’s post from last Friday and talk a little about gratitude first. I am grateful beyond words for the love and support that has been lavished on me , the lovely memories shared of Victor and his stories, the cards, texts, calls. When I say I believe I’m blessed, I am sincere. My life has taken a sharp turn but it’s a turn with which I am at peace.

 

I think I’ve mentioned in the past that though I don’t comment every day, I do read JRW every day faithfully. I believe we are all looking for some comfort at home so whether it’s Rhys on research which certainly fits in with my passion, or Debs educating us on tea drinking. Did you hear the faint voices of Rhys and I saying “boiling water, boiling water only please” Then we have Lucy with the Key West Women’s Cookbook and I must get a copy of that. I think it was Hank who asked about china, that is the domestic sort and Hallie with SUMO oranges which brings me to a very special gift. One which I could not appreciate or love more.which brings me back to the important part of today - the recipe.

 

I don’t collect my mail every day. The box is not on the driveway or as in England where the post still comes through the letter box in the front door. No, I need to drive or walk, well drive to my box which is a BIG box, big enough for most of the items I order on line as well as all the junk we receive. There was a package a couple of days ago but not from you know who, a box from a friend, a surprise box, a heavy box. Well with all this great community of Reds and readers, my first thought was someone has sent me a book - YEA, how kind, how thoughtful. 

 

I raced back to the house, attacked the tape and nestled inside were lemons. Yes beautiful lemons, how did they know my favorite color is lemon. Or what would be my choice of fruit in a nice cool glass of Pimms? Or that I have great difficulty in passing a bakers display of lemon bars. Oh blessed lemons. Oh kind friend may your trees be fruitful for ever. While I can’t share the lemons with you to my sorrow, I can give you a great recipe for a lemon olive oil cake. Debs was talking about a cuppa and a slice of olive oil cake from her favorite bakery recently. Do keep supporting the baker but here you can be your own baker.

I can’t remember who originally put this recipe up on the NYT, I think it may be over twenty years old and if you search for it look for orange olive oil cake. But when life gives you lemons as Dorie Greenspan would say ‘bake’. 

 

INGREDIENTS:

1 ½ cups flour

1 cup sugar

½ cup medium or finely ground cornmeal - I used Bobs Red Mill cornmeal

1 ½ tsp. salt - I used a 1/2 tsp

½ tsp. Baking soda

½ tsp. Baking powder

1 ⅓ cups extra-virgin olive oil - taste your oil as it’s the star of the cake. I mixed two brands

3 large eggs, separated - at room temperature

1 ½ Tbsp.lemon zest - the original recipe calls for oranges

½ cup sugar

1/2 cup lemon juice - my lemons are large and it took 1 1/2 lemons to get the right amount of juice

1 ¼ cups whole milk

1 tsp. vanilla

 METHOD:

 

Preheat the oven to 350 degrees F. 

Use Cooking Spray to spray your 9” round pan and line the inside base with parchment paper,

 

In a large bowl, combine the flour, 1 c sugar,* cornmeal, salt, baking soda, and baking powder. Whisk together lightly.

 

(Celia’s recipe hack) add half of the 1/2 c sugar into a small mini processor.

* Carefully remove the zest from a large lemon and add to the processor then tip in the remaining sugar and whirl until the zest is very finely chopped and mixed into the sugar.

 

Separate the eggs and put the yolks in a medium bowl. Add the the olive oil to the egg yolks and whisk until they are combined and emulsified  

Add the egg whites, milk, lemon juice, lemon zest/sugar mix and vanilla and whisk until thoroughly combined.

* If you prefer not to use a mini prep. carefully grate 1 1/2 Tblsp lemon zest and add the remaining 1/2 c of sugar with the dry ingredients before adding the wet ones.

 

Pour the combined liquid ingredients into the dry ingredients, whisking until the lumps are gone.  

 

Pour the batter into the prepared cake pan and bake for about 1 hour, or until it is golden brown on top and a toothpick comes out clean. (My cake took 45 minutes and I did cover the top with foil for the final 10 minutes.

(If the cake becomes too brown before it is done cooking, lightly tent it with foil to prevent further browning.) 

 

Allow the cake to cool in its pan for 5 minutes before inverting onto a cooling rack.

 

Making the Topping - this is where you can use your imagination to serve as is, to ice, to drizzle as I did, to shake some confectioners sugar over with a stencil pattern.

 

I combined 1/4 cups of water with 1 1/2 cups of sugar in a pan and heated it till the sugar had melted then I added lemon slices and cooked them gently for 20 plus minutes. 

I removed the slices from the lemon syrup, reduced the syrup to thicken then added about a 1/4 C of confectioners sugar which I mixed well then drizzled it over the cake and decorated with the cooked lemon pieces. (I might not do the lemon drizzle next time.

 

Amanda Hesser recommended Creme Fraiche or sour cream mixed with a little brown sugar, Sliced Oranges, or lemons.

Easiest and Most Surprising Dessert Ever @LucyBurdette

 

LUCY BURDETTE: One day on our recent trip to Spain, our small group of travelers was taken to visit an olive farm near Cordoba. We learned lots of interesting facts about growing olives, and then we were treated to a tasting. 

After the tasting, we each received a small bowl of chocolate ice cream. (This was in the morning in case you were curious.) Then the farmer came around with a small bottle of orange flavored olive oil, and drizzled it on our ice cream. Yes, it sounded just as strange to us as it might sound to you. But it was delicious! My neighbor, who does not do a lot of entertaining, decided this would be a good dessert to serve to dinner guests at a small party she was hosting. It was universally acclaimed!

Ingredients

Good quality chocolate ice cream

Orange infused olive oil

That’s it!

Do you ever run out of steam after making a big dinner and skip dessert? Or do you have a go-to easy dessert recipe to share? (My mother used to serve grapes in sour cream...)

Favorite Small Businesses by Jenn McKinlay

Jenn McKinlay: Now, I’m not here to bash Amazon…much. Truthfully, I love that I can order random stuff and have it at my house ON THE SAME DAY. It boggles, truly. Laser pointer for King George needed ASAP because I’m on deadline and he’s being a butt? Done. It came within hours. I didn’t even have to get in my car and drive anywhere. Mind blown! 

Obscurely shaped pots for my orchid, which suddenly decided to have babies? Actually, they’re called keikis, but whatever. The containers and fertilizer arrived in a week with a bonus five dollar reward because I didn’t make them deliver on the same day. Crazy, right? What madness is this? I remember when Amazon was mostly books and they were losing money like an oil leak out of a cracked engine. Look at them now! So, I don’t dislike Amazon, -- after all, they sell my books -- but as randomly fabulous as they can be, they simply can’t beat some of my favorite small businesses both here in Arizona and in the northeast. 

Why? Because knowing your customers and your product and, dare I say it, specializing in a thing matters. I like brick and mortar. I like talking to people who know their subject inside out ,upside down, and backwards. I like tips and tricks that can only come in person, face to face, instead of on YouTube, which admittedly, can also be cool, but still I crave the human interaction. So, in alphabetical order - because, librarian - here are some of my favorite small businesses:

Arcosanti is an experimental town, known for its molten bronze bell casting business. I have several of these bells hanging on my front porch. They are my early warning system when the monsoons roll in. The community built out in the desert is pretty cool to tour, very reminiscent of Frank Lloyd Wright’s Taliesin West, but its architectural/ecology mashup concept is the brainchild of the Italian-American architect, Paolo Soleri.

The Bells!

Gaspereau Valley Fibres Yarn. I’m an addict and it’s a problem, but this place explodes with all the fiber loving eye candy a gal could want, plus they offer classes in everything from felting to weaving. Yes, please! And they carry local Nova Scotian yarn, which I love! I go every summer and stock up on projects for winter. Also, you can email them with orders, although I haven't tried this yet from the States.

Long Winter Farm is a Maine soap company, that I visit when I’m back east and making my annual trek to Canada. They rose to infamy when the owner humorously crafted a lip balm called Nasty Woman - I ordered three – but the hippie nerdy vibe of all of their products makes me happy and their product descriptions make me laugh. They sell a soap called Unicorn Farts, people. I personally wiped them out of Sea Sprite body cream – yes, it smells like the ocean!

Poisoned Pen What can I say? It’s my home away from home. I’ve been going to the Pen since I moved to the Valley in 1992, three years after Barbara Peters opened her iconic bookstore. From Paul the dog to the painted outlines of bodies on the floor and bloody handprints on the tables, I love every inch of it. Plus, they put author videos on Youtube. How can you beat that? Here are three Reds in action!

 Hank at the Pen!

Rhys at the Pen!

 Jenn at the Pen!

Queen Creek Olive Mill Let me start with bacon infused olive oil. After that, really, what more needs to be said? This is a working olive mill out in Queen Creek, Arizona, that also hosts a fabulous restaurant and catering. I took my mom for the tour on her birthday and we had a blast, noshing on an olive/cheese plate, buying exotic olive oils and the products made from them – they even had cupcakes! When I’m stumped for a gift, I go to the mill. Also, I always think this would be a great setting for a cozy mystery series...hmm.

Olive Harvest!

So, Reds and Readers, what are some of your favorite small businesses? Share your top picks with us! Oh, and if you need a special day to give a boost to your local businesses, Small Business Saturday is on November 30^ththis year!

THE HAND MADE'S TAIL

RHYS BOWEN: Hear Ye! Hear ye! Starting with a Sunday shout-out for Debs! her book, Garden of Lamentations made Carole Barrowman's top ten list. We are all so thrilled!

https://www.jsonline.com/story/entertainment/books/2017/12/14/best-books-2017-carole-e-barrowmans-picks/940814001/

RHYS:  We have an olive tree in the garden and this year we had a bumper crop of olives. "I know," I said. "We can make our own olive oil."

So I went on YouTube for videos on making olive oil. (there are video how-tos on everything these days, aren't there?). And I watched several videos. First one picks the olives. In Italy they place big sheets around the tree then they bang the trunks with sticks and shake the branches to knock down the olives. This wouldn't work for me as mine is on a steep bit of hillside.
Then you pit the olives--all three million, six hundred thousand of them.
At some point you have to steep them in lye or brine or some kind of solution so they are no longer poisonous--yeah, right.
Then you put them in a mortar and smoosh them into a paste.
Then you hang them in a cheese cloth with a basin underneath and leave them until liquid has collected in the basin. (several days)
Then you skim off the clear oil from the top of the icky, sludgy liquid and voila:
You have ONE CUP of olive oil!

Actually I have a Trader Joe's nearby and I can buy good Italian olive oil for $7.99. Enough to last me a month. So olive oil making will not be added to my skills this year.

The problem with do-it-yourself or make-it-yourself is that things take too long. When my kids were small I made stuffed toys and doll clothes and puppets, and frankly I could buy much better ones for the same price. But it was the love that counted, right?

One Christmas we decided that the holiday was too commercial and we'd all make hand-made gifts. On Christmas morning we exchanged candles and beaded jewelry and pillows and scarves and we said how lovely they were and thanked everyone. But the kids said, "Is that it? I get a scarf for Christmas?"
"And a wooden toy," we added. "The holiday shouldn't be all about gifts."
Small faces fell.
Then I relented. I darted into the bedroom. "I did buy a few gifts," I confessed. "Just in case."
Everyone else darted into their bedrooms. "So did we," they said.
But you know what? I still use the scarf and the pillows and the candles years later and every time I do I'm reminded of the person who made them for me!

More recently my daughter Clare pointed out that it was wasteful and polluting to use wrapping paper. So she made bright cloth bags for all the gifts. They looked nice the first year. The second year a bit more crumpled and frankly there was no fun in untying a cloth bag. At least not as much fun as ripping open paper. So I'm afraid we're still going to waste and pollute. (although I do put everything I can into bags and boxes that can be reused).

So I'm afraid it will be a non-crafty Christmas this year. The children and grandchildren are way too busy to sit down and make things. And I don't need any more candles or pillows or even scarves. I'd make home-made fudge but it would have to be lactose-free, sugar free and gluten-free for various family members, which sort of loses the point, doesn't it?

The only things I still am commanded to make are the mince pies and sausage rolls of my British heritage. I don't make my own Christmas pudding (I buy one for John and me). We don't really eat that many cookies. So it looks like a labor-free holiday ahead, which suits me just fine.

How about you? Have you ever made holiday gifts? And what else do you make?

JULIA SPENCER-FLEMING: I am the anti-Crafts, so I don't have a good record with home made gifts. I've made cookies and fruit bread as hostess gifts, of course, but I'm afraid nothing as good as my college roommate, who for many years made her own faux-Kahlua. Delicious!

My grandmother Greuling, who lived through the Great Depression, was the queen of homemade gifts. Every year, she would give each of her grandchildren - all eighteen of us! - hand-knit mittens and scarves. I have some that are over forty years old and still in good shape. She would start in January and knit all year long.

I think she may have done more elaborate projects for her five children, although I have to confess I wasn't paying attention to boring old brown-up gifts when I was a kid. She also hand-crocheted an afghan for each of us for a high school graduation gift. Mine is in the family room right now! Thanks, Grandma!

Travel Tips: What Would Victoria Beckham Pack?

HALLIE EPHRON: I'm just back from a 10-day trip to the back of beyond (Trinidad). No email. No Internet. No phone, mobile or otherwise. And just a smallish backpack for luggage.

As long as I don't have to bring a coat, snow boots, and a ball gown, I'm great at traveling light. I never EVER check a bag so it can't get lost, and so I can fly standby if I need to or offer to give up my seat for those big bucks (though I have never managed to actually score.)

I bring wash-and-wear that's quick-dry, along with a packet of powdered detergent. Never travel without nuts or trail mix, because you never know when the airline will run out of Snack Packs or when your plane will arrive for a layover at the same time as the airport restaurants shut down.

But invariably after 10 hours in the air and waiting around in airports, my (ahem) digestive system shuts down, and then it's a few days before "things" start moving again.

So I'm looking for tips about how to keep the digestive system in motion when you're on the move. What to eat? What not to eat? What to take? Exercises en route? And any other tips for arriving a) refreshed, b) richer, or c) "regular."

And how do you manage to pack something that looks classy and fancy and still travel light?

RHYS BOWEN: We went around the Australian Outback with one small suitcase for three weeks. Secret -- color coordination, T shirts, pants, one khaki skirt, one pair shorts. Buy underpants and socks that can be washed out in sink overnight.

When I travel on business I stick to black pants, a couple of good jackets, white tops and a couple of scarves.

My secret for staying healthy: drink plenty of water. When people think they have an upset stomach it's often simple dehydration. Water is also necessary to keep you "regular" Hallie. Never eat unpeeled fruit or salad in less advanced countries.

Things I always take with me: inflatable pillow for those long flights, flashlight in case hotel electricity goes out, change of underwear and toothbrush in carry-on in case bag goes to Bombay when I'm going to Barbados, mini clothes-pins, eye mask, ear plugs.

ROSEMARY HARRIS: I don't usually have many health issues when I travel although I do try to be mindful of them. Last month I flew to Dar es Salaam and since I knew I'd have so many hours on planes I bought a supposedly hypo-allergenic seat cover - seat, backrest, tray table. I used it once and felt like an idiot. I bring a baggie of vitamins and a bottle of Airborne chewables. Moisturize, drink water. Sometimes on trips when I know vegetables will be scarce, I bring a travel-sized bottle of olive oil. Changes everything.

As far as looking better than you feel - I like to fly in black yoga pants and a cami with a big sweater. Sunglasses, a big scarf and anything but sneakers. I don't know how fancy it is, but I convince myself it's what Victoria Beckham might be wearing.

LUCY BURDETTE: Hmmm, a little dumb here, but what the heck do you do with the olive oil??

We never check a bag anymore either, though no one could pack as lightly as Hallie! And I did borrow the yoga pants idea from Ro last year when we went to Hungary on our bike trip. Unfortunately the look was spoiled because I had to wear my clodhopper hiking boots--too bulky to pack but I had to have them.

Oh Ro, wish we had a photo of you in that hypoallergenic seat and tray cover! My neighbor has me convinced to bring those little sani-wipes and wipe everything down before you get settled...

And about that other matter, Hallie, walk as much of the terminal as you can. I don't take the automated walkway unless the plane is late. Oh, and always pack a sandwich at home. The problem is I usually eat it before I get to the airport...

HANK PHILLIPPI RYAN: Oh, I know, Lucy! Once I know the sandwich is there, I HAVE to eat it!

HALLIE: My favorite takealong: homemade fried chicken and an orange. It's no wonder I start each trip with grease spots. Which reminds me: SHOUT stain remover packets with those little towelettes. Indispensable.

JAN BROGAN: Okay, I've just gotten the best advice ever from Rosemary and I'm taking notes. Olive oil? That advice could only come from a travel pro. And if there's anything I have A LOT of in my wardrobe it's black yoga pants. Also hate sneakers for travel, and not just because they look like you've given up, but because they are hard to take off and on during security. So I try to wear shoes that slip on and off.

Agree totally with Rhys on lots of water. And Emergence-C works great when you are insanely dehydrated. As far as traveling light? My husband would laugh his head off if I pretended to give anyone advice on that subject.

HANK: I have reformed so much from my old ways of overpacking!

I have a carry on suitcase.. And whatever I can fit into that, goes. Wear socks under my travel Uggs. Really ugly but warm comfy and can also be slippers. Travel shawl , black , doubles as blanket on plane and evening wrap. Water water water and I always have a bag of almonds. Almonds are always appropriate. I never drink on the plane. And I always eat breakfast-- egg whites are the best.

HALLIE: Now I know what to do with the olive oil. Sprinkle it on the egg whites!

DEBORAH CROMBIE: From Pappadeux Seafood restaurant, DFW Terminal A, en route to Orlando. Roll on size bag checked because I'm carrying my laptop, as always, in roll on backpack.

Travel musts: emergency meds, including immodium, naproxen, benedryl, and prescription anti nausea pills (many unpleasant experiences with overseas bugs an d no available doctor. And once in London my daughter had a bad allergic reaction to something she ate, so benedryl a staple.)

On plane, socks, blanket (since they no longer give them to you on domestic flights) and comfy sweater. Bottle of water. Earbuds or headphones.

Emergen-c is great rehydrator, I agree with Jan. I carry fish oil caps, fiber caps, and magnesium, but olive oil great idea too. And LOTS of water.

And now, bon voyage!

HALLIE: Let's hear it for water and olive oil!

So, Red Readers, what are your most cherished travel tips, and who do you want to look like when you're on the road?