Welcome to one of The Coachella Valley Art Scene’s favorite guest blog series titled, “Foodie Rant with Angie Kat.”
Angie Kat is a guest writer to the CVAS who passionate about the art of cuisine and making her own recipes from scratch. She is from Palm Springs, is a talented photographer (provides all her own photo features in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.
So, without further ado… I present to you… Angie Kat!!!
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When life gives you lemons …
a food and life lesson from Angie Kat
So, this new place my family and I moved into recently has an abundance of juicy citrus trees, le bliss! The lemon tree in particular is like a lemon tree on steroids, it’s just completely packed with the most perfectly shaped, chubby, juice filled lemons (Why can’t they be little balls of money, I ask?).
Anyway… My motto: waste not, want not.
So! I have been on a mission to find tasty ways to use my lemons. Here are a few of the many things I made, that want to share with you.
Well, the most obvious of choices:
2 cups pure cane sugar
1 cup hot water
2 cups freshly squeezed lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish ( you can even muddle a bunch of mint and throw it in for the most refreshing of delights)
Organic Rose Water (optional)
*If you can find it , a couple teaspoons of rose water really makes this extra special.*
In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed (. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.
LEMON CHIFFON CAKE
Now, I’m sharing this recipe with you because it’s incredible! Moist, dense, lemony Chiffon! Take the time to make this and share, share with everyone! This is the kind of cake that brings happiness to your soul. I’m sure of it.
2 ¼ C. Cake flour (organic if you can find it)
1 ½ C. cane sugar
1 T. Baking Powder
1 t. salt
½ cup canola oil (look for non –gmo / organic)
¼ c water
6 large eggs , separated, at room temperature
½ t . Cream of tartar
2 Cups confectioner’s sugar, sifted
2 T. lemon juice, extra if needed
1 T. Heavy cream
Position a rack in the middle of the oven and set the oven to 325* . Grate the zest from the lemons and set aside. Juice the lemons and strain the juice into a liquid measuring pitcher, you should have ½ C. juice. Have ready an ungreased 10-inch tube pan with a removable bottom.
Using a rubber spatula gently fold one –half of the whites into the batter until almost fully incorporated. Add the remaining whites and gently fold in just until combined. The batter should be smooth but foamy. Pour the batter evenly into the tube pan.
Bake the cake until a tooth pick inserted into the center comes out clean. 45-50 Minutes. Remove from the oven and invert the pan onto a wire rack. Make sure that air can circulate freely all around the cake. Let cool completely upside down in the pan about 45 minutes.
While the cake is cooling mix up the glaze.
To loosen up the cake from the pan, rotate and tap the pan against the countertop until the cake disengages. Using the center tube pull the cake out of the pan. Invert the cake onto the rack and using your fingers, disengage it gently from the pan bottom. Pull the pan bottom and tube out from the cake.
Place the cake on a rack or plate and pour the glaze on top of the cake letting it drizzle down the cake my nizzle.
Cut a big slice off, put it on a plate and enjoy it.
This is good stuff. Really, truly. I wish I could give you some through the screen!
Another savory treat….
4 skinned and boned chicken breasts (about 1 1/2 lb.)
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley
Garnish: lemon slices
1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
I hope you’ve learned a couple new ways to use the lemons, that I’m sure lots of you readers out there have in your back yard.
Until we meet again….