a bit of December sunshine

The clothesline is perfectly magnificent...
Saturday marked the day Stephen could say, "The clothesline is finished."
Sunday it rained.
Monday it sunned and the clothes, they were hung. Oh boy was it a beautiful site. They danced all day in the December wind, and came off the line cool, crisp, and dry.

As Stephen was out pounding dirt Saturday morning, I would bounce in and out of doors to help him measure or hold a line. The urge to bake came over me again. When the house is a bit cold, something in the oven is a surefire way to warm my spirits. I asked Stephen what he would want me to bake. if anything... what would he really want?
Lemon Cake.... a bit of Sunshine to warm the cubbyhole... deliciously brilliant.

Lemon Bundt Cake

1 cup unsalted butter softened
2 ¼ cups white sugar, divided
2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp lemon zest
½ tsp lemon extract
6 eggs, room temp and separated
3 cups all purpose flour sifted
1 tbsp and 1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
¾ cup buttermilk

1. heat oven to 350. cream butter with 1 ½ cups sugar. Add vanilla, lemon juice, zest and extract
2. add egg yolks one at a time. Blending while adding
3. add sifted dry ingredients alternately with buttermilk
4. beat egg whites until frothy. Then add ¾ cup sugar gradually. Beat until the eggs form stiff peaks- 1-2 minutes
5. GENTLY fold egg white mixture into batter
6. spoon batter into a greased and floured 10 inch bundt cake pan
7. bake at 350 for 1 hour

Now mind you, getting a clothesline just right, climbing a tree to cut down obtrusive branches, bundling the branches, raking the yard, and bouncing in and out of the house, creates quite an appetite. We estimate that a piece of cake was eaten every 2 hours. Through all of that, we did manage to share the sunshine with a few friends throughout the weekend. Our friend, Emily, came over for lunch and a matinée. We huddled around bowls of curried vegetables, anise seed lentils, and fluffy basmati rice, and watched The Namesake. The movie is based on Jhumpa Lahiri's novel about family ties and the struggle of a first generation American son to connect with his Bengali roots while trying to establish his own identity in America. The movie was warm, vivid, and perfect for curry (and a slice of lemon cake).
Curry is an ambiguous English definition for a multitude of spicy sauce-based dishes from Southeast Asia. The roots are from India and each country has a delicious and noteworthy version. Another dear friend, Brianne, had us over on Sunday for Thai Yellow Chicken Curry which is also amazing with lemon cake. (Yes, you read that right. We had two different curries this weekend. lucky little bellies.)  If you want to read more about curries from around the world, feel free to click here    
The depth of flavor and intensity of curries are loved or strongly disliked. On this table, in this cubbyhole, they are loved. They are not classically beautiful to the eye, but if you get past that, taste it; you might just fall in love.

Mixed Vegetable Curry serves 6

3 tbsp Indian curry blend (recipe to follow)
1 tbsp whole yellow mustard seeds
3 tbsp olive oil, ghee, or butter
1-2 tsp salt to taste
6 cloves garlic, minced
2 yukon gold potatoes, peeled and cut into 1 inch hunks
3 carrots, peeled and cut into 1/2 inch hunks
3 cups yellow corn
2 cups sweet peas
1 minced green chili or 1/2 jalapeno
2 cups chopped spinach (frozen is ok)
1 14 oz can tomato sauce
1 cup diced tomatoes (optional)

1. Heat fat in large pot over medium heat. Fry curry blend and mustard seeds until fragrant, about 2 minutes. Watch so they do not burn.
2. Add potatoes, carrots, and garlic. Stir well to coat vegetables with spices. (The yellow of the turmeric might stain your spoon.... So if you mind that use a metal spoon not wooden.)
3. Add corn, peas, chilies, spinach, and tomato sauce. Turn heat to low and top pot with lid. Stir occasionally and let simmer for 1-2 hours. Salt to taste.

Indian Curry Powder*  makes ½ cup
1 tbsp and 1 tsp fenugreek seeds
4 inch piece Canela cinnamon
2 tsp yellow mustard seeds
1 tbsp 2 tsp ground coriander
1 tsp cayenne
¼ tsp black pepper
1 tsp clove
¼ cup turmeric
2 tbsp and 2 tsp cumin seeds

1. warm small skillet over medium low heat
2. place spices in dry skillet
3. toast spices for about 3 minutes until their aroma begins to come out and they begin to pop
4. let cool and then grind in blade coffee grinder
* we have a small coffee grinder that is used just for spices. The blade grinders are available for about $20 dollars and are perfect for grinding spices quickly and thoroughly.
* make a batch and give half away as a gift. your friend will love you for it

Lentils with anise serves 6

1 1/2 cup french or green lentils
1 tbsp anise seeds
1 tsp ground cumin
1/2 tsp ground coriander
salt to taste

1. Rinse lentils and cover with about 2 inches of water in medium sauce pan. Bring to a boil.
2. Add anise seeds, cumin, and coriander
3. Lower heat to a gentle boil and cook uncovered for about 45 minutes or until tender. Add a bit of water and stir occasionally through cooking time. Salt to taste.

Cook basmati rice according to package directions. Serve vegetables and lentils over rice and top with tomato or mango chutney if you desire. Have a lemon cake ready for dessert and for sharing.

Comments

[Emily]

Mmmmm...can this be March sunshine too? I will forever think of this cake as Celebration Lemon Cake. Man o man, it is delicious. I think I'm with Stephen; this may be my new favorite. Thanks for helping me to celebrate good news with this great recipe.