A little out of order here, as this was one of my things I made for Christmas dinner at my brother's house. I'd made this recipe from the Treebeards Cookbook a few times before, but had avoided the sauce just from my general paranoia I used to have in that area.
The cake itself is pretty foolproof. As mentioned in the Christmas overview, I used whole wheat flour instead of all-purpose white and it was just fine.
I served it at a fundraiser a year ago and gave the sauce a shot, to fancy it up. It was okay, but didn't turn out exactly as it should (a bit thin, if I remember correctly). This Christmas, I was trying to blow the barn doors down, honestly. With my general sauce practice, I figured it was worth tackling again. My god, it's good. It's really not that hard, though it is really, really important to get it up to temperature. There were a few strands of cooked egg white, but I just poured it through a strainer to get them out. The butter gives it a very smooth taste, countering the sharpness of the lemon perfectly.
I have found that you get automatic bonus points for a fancy pan and powdered sugar. We have a cathedral-shaped bundt pan and my sister-in-law has one shaped a lot like pine trees (though I'm not really sure it's supposed to be representational). Use something like that and sprinkle some sugar on through a sieve kind of snow-like over the result and people go nuts.
Oh, and whipped cream. Mix up some sweetened whipped cream with it.
(recipe to be scanned and posted soon).
Monday, February 4, 2008
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