Lemon Olive Oil Cake with Herbes de Provence Glaze

While I'm not always a big sweets gal, I LOVE desserts that combine sweet and savory. I'm not sure what this says about my personality. Perhaps I'm duplicitous, or maybe just have a knack for mismatching. Red lipstick and Converse sneakers... yeah you know me. For a recent dinner party I was looking for a dessert with tang to offset the heavy spiced flavors of dinner and an olive oil cake was the perfect savory sweet balance.

The olive oil keeps things from getting too saccharin and an Herbes de Provence glaze is unexpected and oh-so savory.

I started with a basic yogurt cake recipe from TheKitchn. Easy enough for a non-baker like myself. For full-bodied texture and extra tang, I used Greek yogurt. In all honesty, I rarely bring home the traditional stuff anymore.

A parchment lining for the spring form pan will make serving much easier. It's as simple as using the bottom of the pan as a template, cut out and flip over in the bottom of the pan. Just be sure you put the pencil side down... no one wants pencil cake.

Seriously, this cake is really easy. No complex instructions, just two rounds of combining and stirring by hand. No mixer needed.

Once you've removed the cake from the oven, you can start the glaze. It only takes a few minutes, so it will time perfectly while you let the cake cool at bit.

The glaze isn't anything fancy, in fact, it's just a variation on a simple syrup like the one you use to make drinks (check out my Basil Vodka Lemonade). I find terms like "sauce" or "glaze" or "reduction" can be really intimidating in the kitchen, but if you can learn a few basics, it's not too hard to make variations. Simple syrup is one of these, start by altering the flavors and then you can even mix it up with honey instead of sugar, like I did here.

Side note:  How cute is this little jar of honey? My friend did them as a favor at her garden wedding.

I used an empty tea bag as my flavor infuser... and really dried herbs are too far off from tea, right?

Before you know it you'll be ready to eat. I just serve up with the glaze spooned over the top of your slice.

Lemon Olive Oil Cake with Herbes de Provence Glaze

For cake

1 1/2 cups Greek yogurt (2% fat)

2/3 cups extra virgin olive oil

1 1/4 cups sugar

2 1/2 cups flour

3 eggs

1 teaspoon vanilla

2 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

Zest of one lemon

For glaze

1/2 cup honey

1/4 cup lemon juice

1/4 cup water

1 tablespoon Herbes de Provence

Preheat oven to 350. Use cooking spray to coat a 9-10 inch springform pan and use the pan to trace a template on parchment. Cut around circle and place marking side down in the greased pan. 

In a large bowl combine the yogurt, olive oil, eggs, sugar and vanilla. Add flour, baking powder, baking soda, salt and lemon zest; stirring just until lumps disappear. Pour into pan and spread evenly. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. If the cake begins to get too golden in the oven, cover loosely with foil. Once removed from the oven, allow to cool on a rack for 10 minutes before removing from springform pan. 

In a saucepan, combine honey lemon juice and water over low heat. Spoon Herbes de Provence into an empty tea bag and place in sauce. Allow sauce to simmer for 15 minutes and then remove tea bag before serving. 

Serve cake warm with glaze spooned over the top. 

Sriracha Soy Chicken Wings

Perhaps you partook in a black tie New Year's Eve filled with Gatsby-esque glamour, elbow-length silk gloves and flowing fountains of sparkling Champagne. I can see the dripping diamonds now. But back to reality, the rest of us usually aren't usually so glamorous. This year we enjoyed a house party with friends and notably a lot of young male guests. So what did I bring? 

First rule of marketing... know your audience. Upon seeing the guest list, I knew Chicken Salad Skewers or Earl Grey Panna Cotta probably wouldn't go over so well. So what to make for a group of rowdy 20-something dudes? Chicken wings...natch! Buffalo chicken wings though, soooo junior year of college. We've matured alright... we've discovered new forms of hot sauce splendor. Sriracha was the perfect way to ring in 2013.

So I know a lot of restaurants now offer "boneless chicken wings," but those are NOT chicken wings. They're chicken fingers with buffalo sauce. Some grocery store brands even go so far as to call them "wingz."  There's a reason they can't call it what it is... walk away. Reject incorrectly spelled foods. 

Man up alright, pull the meet from the bone in a bold act of mastication!!

There is a bit of break-down required when you buy raw chicken wings. A sharp knife will help you easily dissect the two wing pieces and tip. Just cut along the joint and you'll be done in no time.

 
Sriracha, soy, sesame oil, honey, ginger, garlic and lime give this killer Asian flavor. That said, it's still familiar enough to be wing-y and acceptable to the discerning palette of a Bro.

You'll just prepare one sauce mixture, using the most for a marinade and reserving a bit to sauce the wings. 

Ummm... you might also get a little tipsy on gin and Champagne at a party and forget to get more than one photo angle on your prepared wings, not to mention fail to notice a party popper wrapper on the plate. It was 2:00 am by this time, okay? Whoopsypoodle... hope you guys will still love me.

Sriracha Soy Chicken Wings
5 lbs chicken wings
2 inches fresh ginger, grated
5 cloves garlic, minced
Juice of 4 limes
1/2 cup reduced-sodium soy sauce
4 tablespoons sesame oil
6 tablespoons sriracha
3 tablespoons honey

If not purchased prepared, break down chicken wings by separating the two sections and wing tip, using a sharp knife to slice at the joint. Discard the wing tips.

In a large bowl, combine ginger, garlic, lime juice, soy sauce, sesame oil, sriracha and honey. Reserve 1/2 cup of sauce. Pour remaining sauce over chicken wings in a large freezer bag, ensuring wings are completely coated. Refrigerate overnight (or at least 4 hours).

Preheat oven to 400 degrees. Place chicken wings on a foil-lined cookie sheet, in a single layer. Bake in oven for 30 minutes. Remove wings from oven and rotate on sheet and brush on remaining sauce. Cook for another 15-20 minutes, or until sauce thickens on wings.

Serve hot. I suggest avocado crema as a dipping sauce.

Black Eyed Peas

It's good luck. Didn't you know that? Or is it just Southern people? Whatever your regional creed, we could all use some good luck in the coming year.

I'll take the good luck, but I'm not one for New Year's resolutions. That said, I would like to commit to floss more this year. Does that make me a slacker? Whatever, at least I'll be a slacker with good gums. I don't know, resolutions just seem cliche and too easily broken to me. If you're serious about a commitment to yourself, you'll do it at any time. You're a strong woman like that.

Whether you're resolving or not, eating yummy stuff for good luck seems do-able. These delicious black eyed peas will get your new year started right and are warm and cozy enough for even the coldest of Northern nights (it was 6 degrees when I woke up this morning... not cool).

While not always available, this time of year I can always find canned black eyed peas. Stock up while you can, because these suckers are good. I'm pairing with some AWESOME chorizo sausage that I picked up at one of my favorite places in Chicago, Paulina Meat Market. Northsiders get it... meat heaven.

The cajun holy trinity gets things started... celery, green pepper and onion.

Aren't they cute?

Some simmering and you're ready for a cozy meal on the couch. Warmed through and full of good luck (and hopefully well-flossed teeth).

Black Eyed Peas
1 tablespoon olive oil
1 green pepper, chopped
1 onion, chopped
4 stalks celery, chopped
5 cloves garlic, minced
1 1/4 lb chorizo
2 cans black eyed peas, drained and rinsed
1 28-oz can diced tomatoes
1/2 teaspoon cayenne
1 teaspoon salt
2 cups chicken stock
2 cups brown rice
4 cups water
3 green onions, chopped

Heat olive oil in large dutch oven over medium heat; add chorizo breaking up and cooking until browned. Using a slotted spoon, remove chorizo to a plate and leaving rendered fat in bottom of pan. Add onions, green pepper and celery. Stir often and cook until vegetable soften, about 10 minutes. Add  garlic cook for one minute until fragrant. Add black eyed peas, tomatoes, chicken stock, salt and cayenne. Bring to a boil and reduce heat to simmer.

In a separate pot, boil water for rice. Add rice and simmer, covered. Stir once or twice and cook until rice absorbs all water; about 45 minutes (depending on your rice). Beans can simmer the whole time the rice cooks, and should do so for at least 45 minutes.

Serve peas over rice and top with chopped green onions.

2013... Let's Do This

I'm alive... it's true. No, I did not drop off the face of the planet, nor was I hospitalized for my outrageous holiday cheese consumption. The combination of pre-holiday stomach flu, client presentations, roadtripping with the tiny dog, cheese, finishing the wrapping, numerous family holiday parties, more cheese, one delayed fried turkey, more cheese, couple of computer glitches and then a sick husband left me a bit behind in the bloggin'. 

So before we talk new year let's get down to this like real internet peeps and recap 2012. Top posts of the year, according to you, my beloved and ridiculously good looking readers. So what do these favorites say about us (and society... get deep with me)?

5. Spiced Peaches -- You appreciate the importance of family recipes as oral history. Someone nominate me for Storycorps... let's get this in the Smithsonian (shout out to my fellow Morning Edition junkies). 

4. Arugula Pesto -- You are maybe a bit tired, but still want to impress people.

3. BBQ Pulled Pork Tacos -- You like drinking in your backyard and singing Stevie Nicks as much as I do.

2. Healthier Green Bean Casserole -- You're just a sucker for fried onions.

1. Pumpkin Tortilla Soup -- Pumpkin rules supreme. You've been indoctrinated completely by Starbuck's to love this squash in all forms. Own it... we're powerless to overcome them.

There's so much good stuff to come in the new year... in the kitchen and beyond. It's gonna be our year damnit, so throw on some glitter and toast with the good stuff tonight. 

And above all, THANK YOU for all of your support and readership as I took on this new endeavor in 2012. You guys make me feel so special. Hugs, tiny dog cuddles and jazz hands all around. 

--Carey

Saltine Sally

Ugh...I have officially been struck with some sort of stomach plague. Pardon the blogging silence, but when all you can tolerate is saltines, food writing (and photo editing especially) is cruel torture.

Hope you all are having fun getting ready for the holidays. I simply MUST get better...think of the wine and cheese I would miss!

Coffee Cake

The countdown has begun... Christmas is almost here. The company parties are done, the presents are bought and wrapped and it's just a few days until we head down to STL in the Honda family sleigh. And of course, the holiday movies.

"Grace? She died 30 years ago." 
"They want you to say the grace... the BLESSING."
"Oh... I pledge allegiance to the flag..."

Because in my book it's not Christmas until you watch Family Vacation and quote it for days afterward. But let's get back to real Graces.

My Aunt Grace's coffee cake is a great option for Christmas morning fare. It's easy enough to take on in the morning, but tasty and impressive enough for relatives and guests alike. Let's all just hope Cousin Eddie doesn't show up at your place.

Cold butter is the base of a crumbly topping and cake.

A quick buzz in the food processor makes the dry ingredients and butter come together in a crumbly mix. You'll reserve one cup for your topping.

The batter will be lumpy since you started with cold butter, but it wall make for a deliciously moist final cake. Top with the reserved crumble topping and in to the oven. Maybe open a present or two? Or maybe enjoy a mimosa or two! It's a holiday after all.

Serve warm, survey all of your lovely prezzies, remind yourself of your blessings and strategize how to politely ask for a gift receipt.

Coffee Cake
1 stick butter, cold and cut into cubes
2 cups flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk

Preheat oven to 350 and grease and flour a loaf pan. Combine dry ingredients and butter in a food processor and pulse until crumbly. (Note: You can use a pastry cutter in place of a food processor). Reserve one cup of crumble mixture.

In a large bowl combine dry ingredients with milk and egg, stirring until smooth. Pour into loaf plan and top with reserved crumble mixture.

Bake for 45-60 minutes. Test by sticking a wooden skewer in the middle of the cake, if it comes out clean the cake is done. Allow cake to rest in the pan for five minutes before removing from pan.

Holiday Chocolate Bark

Look... the reality is we all work REALLY hard and we could be better about saying Thank You. This is true of any job, but especially in the go-go-go PR world. That's why I like to give a personal treat to each of my teammates during the holidays. I can't make up for every freak out or tight deadline, but chocolate never hurt.

As a less-than-enthusiastic baker, I love chocolate bark. Start with your favorite semi-sweet and dark chocolate, melt and add toppings... that's it! And with abundance of candy and cookie balls this time of year, I love getting creative with dried fruits and nuts. Grown up treats.

Also, pardon the photo quality today guys. I'm having iPhoto export issues and the sun refused to shine when I was cooking over the weekend.

Since you need the chocolate to harden, it's a good idea to temper it. This just means you melt 2/3 over heat and then add the rest off the heat; stirring quickly and vigorously to get it shiny. I'm admittedly only two for three on proper tempering this year. I got distracted... have you seen my dog? He's adorable.

Pour out the melted chocolate on to parchment. Draw a 9x10 square on the other side first, so that you can guide the thickness of your barks.

Then all you do is add your toppings and let it cool completely.

I like to do some lovely gift wrap too. You spend a lot of time with your co-workers, so make 'em feel special when you can.

Chocolate Bark
Makes 32 squares
1 12oz bag semisweet chocolate chips
1 12oz bag dark chocolate chips

Draw 9x10 squares on two sheets of parchment and reserve on cookie sheets. Melt two-thirds of chocolate over a double-boiler with water just simmering (not boiling). Remove from heat and stir in remaining chocolate, stirring quickly and vigorously.

Split chocolate between two sheets and evenly spread to fill squares. Top with toppings and allow chocolate to cool. Cut into squares and wrap in plastic wrap to maintain freshness.

*I like Ghirardelli chocolate for this

Suggested Toppings
Cranberry Apricot Ginger
1 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup crystallized ginger, chopped
1/2 cup sunflower seeds

Coconut Banana Chip
2 cups banana chips
1/2 cup toasted coconut
1 cup chopped cashews

White Chocolate Cherry Walnut
*Swirl in 1/2 cup melted white chocolate
2 cups dried cherries
1 cup walnuts