The other day I was in the grocery store, and they were having a sale on Meyer lemons! I’d heard so much about them, how they had a distinctly floral kick to their lightly lemony flavor, and had wanted to try them but never gotten the opportunity– so the fact that they were on sale when I’d be stuck inside for a while seemed like fate!
I immediately knew that the first thing I wanted to make was a lemon tart– one of those whole-lemon tarts where you throw in the whole thing, skin and all, because I figured that it would make the best use of the lemon. I settled on another Smitten Kitchen recipe, which ordinarily would be nothing unusual, but this time was different– I’d actually tried this recipe years ago and it was a disaster. The supposedly unshrinkable tart crust shrank, the filling baked up with a pool of butter on top, and it was just generally bad. Luckily, it appears that other people had the same issue and Deb tweaked the recipe to address the issues.
It’s citrus season, and while my family usually just eats clementines as snacks (my daughter goes through three a day on a regular basis!), I decided this time to try something a little different for a lunch gathering– a cake! I wanted to keep things simple, with a minimum of equipment and effort, which ruled out a butter-based cake (since that requires creaming and my stand mixer), and also many other recipes that involved 2 hours of boiling the clementines to make them palatable. Instead I went for a recipe that called for just buzzing the clementines in a food processor and working from there.
The cake itself turned out nice and moist, with a sweet tang from the clementines up front, a roundness from the olive oil in the background, and a slightly bitter finish from the rind. A clementine syrup helped give it some extra sweetness, which cemented its suitability as a dessert– without the syrup it was almost breakfast-like.
As I mentioned in my previous post about fudge frosting made with ganache, I’ve been experimenting with frostings lately– specifically, chocolate frostings. And while the ganache frosting ultimately came out as the winner I have to put in a good word for this one, which intrigued me due to the unique use of a food processor rather than the stand mixer– it promised to be done in seconds, which seemed like it would be convenient for a quick recipe. On the other hand, it also called for softened butter (which always takes a while) and melted and cooled unsweetened chocolate, which not only takes a little time due to the cooling of warm chocolate, but also uses what I consider a specialty ingredient– unsweetened baking chocolate (I usually keep bittersweet in my pantry). Still, it was interesting enough for me to give it a shot.
The resulting frosting was amazingly smooth and silky, though not particularly fluffy– an expected side effect of the food processor, which doesn’t beat much air into the frosting– and as promised it came together in 60 seconds flat. The chocolate flavor was excellent as well, so I would definitely recommend this for when you want a denser frosting that doesn’t need a mixer.