I am positively craving summer foods! I want corn on the cob, grilled clams and fresh local berries! One problem - it is February...This is the time of year when I am officially done with winter. No more snow - please! I want to wear flip flops and sunscreen.
I guess that summer will be here eventually, but in the meantime, I made a summer meal in February. On the menu was Cilantro-Lime Chicken with Avocado Salsa (a delicious and simple five star recipe from Cooking Light), saffron rice and Cornmeal-Olive Oil Cake with Balsamic-Macerated Strawberries and Basil. Delicious!
I followed Emeril's recipe for the cake but he serves his with poached peaches in rosemary-honey syrup (I will try this when good peaches are available). I used a biscuit cutter to make individual cakes and served them with balsamic-macerated strawberries and fresh basil.
Cake Recipe Courtesy: Emeril Lagasse
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
1 tablespoon finely grated lemon zest
3/4 cup sugar
1/4 cup honey
Preheat the oven to 350 degrees F.
Lightly grease and flour a 9 by 2-inch round cake pan.
Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.
In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering.
Macerated Strawberries - granulated sugar, balsamic vinegar, sliced strawberries