*Rook No. 17: recipes, crafts & whimsies for spreading joy*: June 2011

June 30, 2011

Baking with Olive Oil -- Luscious Lemon Yogurt Cake

Homer called it "liquid gold." Since ancient times, Olive oil has been prized by the people of the Mediterranean, not only for food, but for skin care, medicinal applications, and even religious ones. Like a fine wine, a good olive oil is influenced by the soil on which the olive trees grow, and can have a complex flavor profile with nuances of fruits, nuts and herbs or pepper.

I've been intrigued by the idea of baking with olive oil -- replacing a flavorless oil like vegetable or canola with more depth, richness, and flavor. I was inspired when Natasha of "5 Minutes Just for Me" adapted a Barefoot Contessa recipe for Lemon Yogurt Cake. I recently made the cake, with a few adaptations of my own, and the results were nothing short of exquisite.

This Lemon Yogurt Olive Oil Loaf-cake is incredibly moist, rich, but not too heavy, and has the perfect balance of sweet and tart. The nuances of the olive oil definitely come through and harmonize beautifully with the other flavors. If you're a fan of the Starbuck's Lemon Pound Cake, this is a recipe you'll definitely want to try.

Lemon Yogurt Cake -- With Olive Oil

adapted by way of Ina Garten and 5 Minutes Just for Me

Yield: 1 loaf

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup nonfat Greek yogurt

1 cup granulated sugar

3 large eggs

The zest of 2 lemons

1/2 teaspoons vanilla extract

1/2 cup of a good quality extra virgin olive oil

For the syrup

1/3 cup granulated sugar

1/3 cup fresh lemon juice

For the glaze

1 cup powdered/confectioners sugar

2 tablespoons fresh lemon juice

Grease a large loaf pan, then line with parchment paper so that it overhangs the edges of the long sides by a few inches. This will make it easy to simply lift the loaf out of the pan when it is ready. Lightly grease the parchment. Set aside.

Preheat oven to 350 F.

Step 1: In a medium bowl, sift together flour, baking powder and salt. Set aside.

Step 2: In the bowl of an electric mixer, whip the sugar and eggs until pale yellow.

Step 3: Add yogurt, lemon zest and vanilla and beat to combine.

Step 4: Add dry ingredients to the wet mixture. Stir just to combine, so that no white streaks remain.

Step 5: With a rubber spatula, gently fold the olive oil in to the batter to incorporate.

Step 6: Pour batter in to the prepared pan and bake for 55-60 minutes (until a toothpick or tester inserted in the center of the loaf comes out clean). Remove from oven and cool on a rack for 10 minutes.

Step 7: While cake is cooling, combine the 1/3 cup fresh lemon juice and remaining 1/3 cup granulated sugar in a saucepan. Cook over medium-high heat until sugar dissolves and mixture is clear. After cake has cooled for 10 minutes, pour lemon syrup evenly over the entire loaf (while still in pan). The parchment will help prevent overflow. Allow the cake to sit for 15 minutes to absorb syrup and continue to cool before removing from pan.

Step 8: While cake continues to cool, prepare the glaze by whisking together the lemon juice and powdered sugar. Lift loaf from pan by the parchment. Remove parchment and set loaf on a serving plate. Cover top of loaf with glaze and spread evenly with a small offset spatula or butter knife, allowing it to run down the edges.

Slice and serve.

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June 29, 2011

Vanilla Bean Peach Preserves -- a spoonful of heaven!

“The jelly - the jam and the marmalade,

And the cherry and quince 'preserves' she made!

And the sweet-sour pickles of peach and pear,

With cinnamon in 'em, and all things rare--!

And the more we ate was the more to spare,

Out to old Aunt Mary's!”

--James Whitcomb Riley

Ahhh...one of my favorite things about summer is the summer fruit, with peaches at the tippy top of my list. When the first peaches of summer hit the market, I'm quick to hoard. Yet even when my family has had their fill of the juicy, velvet-skinned fruit, we're always left with a few pounds that ripen to tender lumplings; ready to burst with sweet liquid sunshine! This presents the perfect opportunity to make the most blissful, pie-like preserves that a palette has ever had the pleasure to savor!

This past weekend, we enjoyed the preserves
as a topping for our "Dutch Baby".

My Vanilla Bean Peach Preserves are made with loads of fresh, ripe peaches, a touch of honey to bring out the floral notes, and a liberal speckling of vanilla bean. It is wonderful on toast and pancakes, as a filling for thumbprint cookies, as a dessert topping on pound or angelfood cake, or served over ice cream.

Vanilla Bean Peach Preserves

yields 4 1/2-pint jars

6 pounds ripe peaches, peeled, pitted and quartered

2/3 cups water

2 1/2 cups granulated sugar

1/4 cup, plus 2 Tablespoons honey

2 Tablespoons fresh lemon juice

pinch of salt

1 whole vanilla bean, halved and scraped

1. In a large stainless steel pot, combine peach quarters and water. Bring to boil over medium-high heat. Reduce heat and boil gently, stirring occasionally until the peaches are soft (approx. 15 minutes).

2. Working in two separate batches, transfer peach mixture to a food processor or blender and puree just until a smooth texture is achieved -- do not liquefy. This should yield 6 cups of peach puree.

3. Return the puree to the pot and stir in lemon juice, sugar, honey, salt, vanilla bean scrapings, and scraped vanilla pods. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and boil gently, stirring frequently until the mixture thickens and will hold its shape on a spoon (10-15 minutes).

4. Prepare your canner*, jars and lids.

5. Remove vanilla pods, then ladle the hot preserves into jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim, and tighten lids. Completely submerge jars in canner filled with warm water. Bring to boil and process, with lid on the pot, for 10 minutes. Remove canner lid and boil for an additional 5 minutes. Remove jars, cool and store.

*If you don't have a canner, you can use a large stock-pot, lined with a steamer.

Final Details: I like a rustic homespun look for my canning jars. I cover each jar with a circle of fabric cut from drop-cloth with pinking shears, and then wrap with jute twine. Here, I've used the jute twine and mini clothespin from Canvas Corp.

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June 27, 2011

Flip-Flops, Lemonade & Watermelon Get a Summer Makeover -- A Little Birdie Told Me...No. 26

"Summer afternoon -- summer afternoon; to me those have always been the two most beautiful words in the English language." ~ Henry James

Welcome to

"A Little Birdie Told Me..." Tuesday!

If you're here to share a craft, recipe or project post,

you'll find the linky and the specifics on how to

join the party after the features below.

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Last week's party-goers shared some

Summer Classics

with a

Fresh New Spin...

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The Classic: Flip-flops

Becomes: FLIP-FLOP REFASHION

from Flamingo Toes

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The Classic: Lemonade

Becomes: LEMONADE BEER WITH CHERRY RUM

from Shugary Sweets

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The Classic: Watermelon

Becomes: WATERMELON "CUPCAKES"

from Jac o'lyn Murphy

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If you've been featured

(this week, or in a previous week)
feel free to grab a "featured on" button
from the sidebar.

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Now it's time to link-up and share your creativity!

Just 4 SIMPLE GUIDELINES

1) JUST BECAUSE YOU'RE NICE -- COMMENT AND FOLLOW

2) LINK-UP -- Link-up the URL of a specific post -- craft, recipe, DIY project, or anything else you'd like to show-off. This is not a place to advertise merchandise you are selling. If you're interested in promoting your business with Rook No. 17, please visit the "Advertising" section.

3) POST THE BUTTON OR A LINK-- Grab the code for the button (below) and paste it into your sidebar or the body of your post.

4) VISIT the 2 LINKS AFTER YOURS -- Linky parties only work if we all do our part to support and encourage one another.

-With the new LinkyTools format, your link will appear first, rather than last-

HOW TO:

1) click your cursor in the code box,

2) right-mouse click and "Select All",

3) right-mouse click and select Copy.

4) Paste the code into your sidebar or post.

REMEMBER TO
VISIT the 2 LINKS AFTER YOURS

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June 25, 2011

My Favorite Strawberry & Chocolate Tartlets

I owe much gratitude to my mom for initiating so many wonderful family traditions when my brothers and I were growing up. One of my favorites involves visiting a local farm every year for berry-picking. I am happy to say that this is one (of many) traditions that we've continued and now includes three generations. Because we can always count on a bounty of fresh strawberries every summer, I enjoy creating new recipes that will perfectly complement their natural sweetness.

This year, I revamped an old family classic for Strawberry and Chocolate Pie to make these delightful two-bite tartlets. The buttery little tart shells and the not-too-sweet chocolate filling are the perfect match for the berries.

While strawberry season is at its peak, visit a local farm, farmer's market or grocer -- pick up a bushel of berries, and give this recipe a try:

Strawberry & Chocolate Tartlets

(makes 4 dozen)

Print-friendly button at the end of the post

1 cup (2 sticks) butter, room temperature

6 ounces cream cheese, room temperature

2 cups all-purpose flour

6 oz. (1 cup) semisweet chocolate chips

1 8-oz. package cream cheese, room temperature

3 Tablespoons honey

4 dozen small strawberries, caps, or quarters

FOR THE TART SHELLS

Step 1: In a medium bowl, beat together butter and cream cheese until smooth. Beat in flour, just to combine.

Step 2: Roll dough into 1" balls and place in a lightly greased mini-muffin tin. Using a wooden tamper or small shot glass dipped in flour, press dough balls down to form a cup shape. Refrigerate for 30 minutes.

Preheat oven to 350 F

Step 3: Bake shells for 10 minutes. Tart shells will puff slightly during baking. Using the tamper or small shot glass, gently press down the centers of each shell, then bake for an additional 10-15 minutes. Set on a rack to cool for 10 minutes then gently remove shells and allow to cool completely.

FOR THE CHOCOLATE FILLING

Step 1: In a small saucepan or in the microwave, melt the chocolate chips over medium-low heat. Set aside.

Step 2: In a medium bowl, beat the cream cheese until smooth. Gradually beat in the melted chocolate and honey.

Step 3: Transfer to a pastry bag, or a ziploc bag with the tip snipped and pipe chocolate filling in to the cooled tart shells.

Step 4: Garnish with a fresh strawberry and top with a dash of powdered sugar. Refrigerate for at least an hour before serving. These can be made up to two days in advance of serving.

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This post has been linked-up with:

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June 24, 2011

How to Make a LIGHTNING MCQUEEN Cake Topper Out of Fondant

After what was a very long and seriously intense week, it was wonderful to unwind by hanging out and getting creative with some good friends. I brought along some fondant and fondant tools so I could play and just have fun. I have to admit, there's a lot of kid in me, so I'm really looking forward to the summer release of Pixar's "Cars II". I must have had 'Cars' on the brain as I twizzled and twisted my red fondant because before I knew it, the pieces were coming together in the form of Lightning McQueen.

This little guy is just 3" long and was made from red, white, black and blue fondant. The metallic elements were brushed on with a combination of lemon extract and luster dusts. I used an food-writer pen to highlight the lettering.

Here's a quick little slideshow of how I put Lighting McQueen together. He'd be the perfect little cake topper for a CARS birthday party. I can imagine him posed on top of a fondant strip of blacktop, checkered flags a' wavin'.

My kids just want to know when they can eat him.

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This post has been linked-up with:

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June 23, 2011

A Perfect Vegetarian Summer Menu...

Tremendous thanks to everyone who linked up to "A Little Birdie Told Me..." last week!

If you'd like to join in this week's party, click HERE!

Last week, there were so many wonderful, healthy, vegetarian recipes, that the theme of "A Perfect Vegetarian Summer Menu" evolved organically in to this week's features.

Bon Appetit!

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For Starters

Crisp toasty phyllo and the perfect balance of healthy spinach and the tang of feta in this traditional recipe for

Greek Spanakopitas from Chef in Training

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The Main Course

Meat-less, but Flavor-full --

Grilled Portobello Sandwiches

with Garlic Herbed Mayo from Jam Hands.

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And on the side

A "Terrifically Simple Tabbouleh Salad"

from The Hungry Homebody

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For Dessert

Try these healthy & delicious

Strawberry-Cranberry Cupcakes

from Culinary Adventures with Camilla

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If your summer evenings cool-off

like ours do here on the California coast,

keep the warmth going with a hearty French country classic:

Ratatouille

from LaForce Be With You...

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There were plenty of incredible crafts, tutorials and sinful sweets linked-up to last week's party too. You can see some of them featured over on my Facebook page HERE.

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June 21, 2011

You're invited to link-up, share, inspire and be inspired -- A Little Birdie Told Me No. 25

"Yes, to be a good parent, you have to sacrifice, but this is not a requirement of parenting, it is a requirement of being good at something."
~Robert Brault

It's been one crackerjack of a week, friends. It's been challenging, exciting, satisfying, exhilarating, and joyful; riddled with moments of self doubt, humility, and loaded with new lessons, obstacles and triumphs. There's been little time to spend here in my creative haven, Rook No. 17, or visiting those that inspire me most out in the blogosphere as I've focused my heart, soul and energies on the two cakes that were ultimately delivered to a wedding last Saturday.


To see more photos and to watch a 5 minute slideshow of how the firetruck cake was made, visit here: Vintage Fire Truck Cake

If you're a regular participant in the weekly creative sharefest, "A Little Birdie Told Me..." (thank you), you'll know that I pride myself in visiting everyone's links, reading & enjoying their posts, and leaving a genuine and thoughtful comment. It's important to me.

But here we are on Tuesday morning and I haven't visited a single link. I don't want to rush through everyone's posts -- that's not my style.

So, here's what I'm going to do:

I'm going to take my sweet time this afternoon, enjoying everyone's creativity.

Tomorrow, I'll post some features.

In the meantime, please link up your new posts below.
"A Little Birdie Told Me..." has been gaining great momentum over the past few weeks, and it would be a shame to throw a blanket on the creative furor now.

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Just 4 SIMPLE GUIDELINES

1) JUST BECAUSE YOU'RE NICE -- COMMENT AND FOLLOW

3) POST THE BUTTON OR A LINK-- Grab the code for the button (below) and paste it into your sidebar or the body of your post.

4) VISIT the 2 LINKS AFTER YOURS -- Linky parties only work if we all do our part to support and encourage one another.

HOW TO:

1) click your cursor in the code box,

2) right-mouse click and "Select All",

3) right-mouse click and select Copy.

4) Paste the code into your sidebar or post.

-With the new LinkyTools format, your link will appear first, rather than last-

REMEMBER TO
VISIT the 2 LINKS AFTER YOURS

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June 20, 2011

The Vintage Fire Truck Cake Project -- Complete!

After 60+ hours, 18 pounds of rolled fondant, 10 pounds of gumpaste, 12 pounds of raspberries, and burning lots of "midnight oil", the fire truck and wedding cake are done!

It was an honor and a privilege to have the opportunity to make these cakes for such a beautiful wedding and such a lovely young couple!

Here is a 5-minute video of the entire process from concept to reality. Enjoy the journey!

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June 16, 2011

Vintage Fire Truck Cake Has Me On A Bloggy Break...

This week I'm recreating the 1917 fire truck pictured above in sugar and cake! There won't be any new posts this week, since 100% of my time is going in to making this cake a show-stopper. There are lots and lots of fine details!

If you'd like to share any of your posts, please stop by my linky party,

A Little Birdie Told Me...

I look forward to showing off the finished cake on Sunday or Monday. In the meantime, here are some photos showing the process and progress up to this point: