Garden Cake

I know it's been awhile since I've been on here but I'm trying to be better about that and share all the recipes I've been working on. This was another fun collaboration with Ella Newman and her wonderful photography skills, it was so much fun and this cake is just perfect for festive summer parties and celebrations. I think my favorite cooking of all is summer cooking, lots of things are growing begging to be used and its easy to make everything delicious. I love being able to carry a big feast out the back door and eat in the yard in the happy summer light where the sun doesn't leave till 9:00. I think this is the perfect cake to carry out after a delicious dinner on the patio and serve to your friends and family for the perfect sweet finish. With a strawberry rhubarb jam sandwiched in between layers of  soft cream and vanilla sponge cake topped with tons of berries its the perfect dessert to celebrate summers abundance. Once again the lovely Ella of ellanewmanphotography took these photos and they are just perfect, go check out her sight!

Strawberry Rhubarb Jam:

• 5-6 stalks of rhubarb chopped

• 1 basket of strawberries

• Sugar

• Fresh squeezed orange juice

Throw all your ingredients in a sauce pan with a bit of fresh orange juice and 1/2- 1 cup sugar, or more, depending on the sweetness of your strawberries. Cook over medium high heat until combined and softened. The rhubarb will take a little longer to soften than the strawberries. Overall it will probably be about 10-15 minutes of simmering to get it where you want it. Let it cool completely and refrigerate until ready to use. The jam will keep in the fridge for 3 weeks.

Sponge Cake (from the "Decorated" cookbook)

• 8 oz unsalted butter

• scant 1/3 cups caster sugar

• 4 medium eggs lightly beaten

• 2 1/2 cups all purpose flour

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 4 oz whole milk

• 1 teaspoon vanilla extract

Start by preheating your oven to 335 degrees, then begin to cream the butter and sugar till light and fluffy, about 3-4 minutes. Once it is creamed add the eggs slowly until combined. Sift all your dry ingredients into a clean bowl and then add half of the dry mixture to your butter mixture. Then add the milk and vanilla extract and finish by adding the last of the dry mixture. Mix till just combined. Cook in greased, cake pans until skewer comes out with only a few crumbs. For a normal 9 inch cake pan its about 30 minutes. 

Whipped Cream :

• 2 cups whipping cream

• 3 tablespoons powdered sugar or more depending on how sweet you like it.

• 1 teaspoon vanilla

• Fresh berries for decorating

Whip the cream until you have soft peaks and then stir in the sugar and vanilla and you're ready to pile it onto the cake.

To Assemble:

Cut your cake layers in half through the middle, I do this with a bread knife and a careful sawing motion, once they are completely cooled from cooking. Once they have been cut in half layer jam on the bottom half some cream on top and sandwich it with its top half. put cream in-between the two cake layers and then do the same with the jam and cream for the second sandwich. continue this pattern for as many layers as you have. Then top with remaining whip cream, let it flow down the sides and pile in delicious mounds for a relaxed look. Then cover it with berries, shove them wherever they will fit till its ready for a garden party!

Bridal Tea

I was able to throw a wonderful bridal tea, for a cute friend of mine and it was so fun to pull out all of the tea cups and vintage dishes I've collected over the years. I had wonderful ellanewmanphotography take these pretty pictures because she is just the very best! I thought I'd  post these pretty pictures on the blog and give you all a few tips and tricks for throwing a tea party as well as some of my favorite recipes.

The Menu 

For the menu I wanted to do something special. I wanted it to feel like a real tea straight from London, and so besides the fact that it was 90 degrees and we didn't have actual tea. I tried to get the food spot on! 

• Cream scones with butter and jam and lemon curd
• Curry chicken salad sandwiches 
• Cucumber tea sandwiches 
• Roast beef horseradish sandwiches with watercress 
• Mini caprese kabobs
• Chocolate "petite fours" 
• Mini mille fuille with raspberries and lemon

A few of my favorite recipes from the day were definitely the scones, the baby mille fuilles and the curry chicken sandwich!! 

For the Scones: This is a great recipe I got from a cute friend who is from England, these are the scones she grew up making with her dad. I've doubled the recipe because it makes a very small amount.

• 2 cups flour 
• 4 teaspoons baking powder 
• 4 oz cold butter cut into cubes 
• 2 large eggs
• 3/4 cup milk 
• pinch of salt 

In a stand mixer combine the flour, baking powder and salt add the butter and mix until it is like coarse sand, with pieces of butter still visible. In a separate bowl mix the eggs and milk together before adding them to the flour mixture. Mix until just combined, it should be a fairly wet dough. Try to handle as little as possible, turn it out onto a floured surface and pat out to about 1/2 inch thick you can cut them into triangles with a knife or use a round cutter like I did. Place them on a baking sheet and brush with milk. Bake at 425 degrees for 10 minutes or until they have risen and are just turning golden. 

For the chicken curry sandwich I used Ina Gartens recipe it is so delicious you can find it here. I then simply put the chicken salad onto a good white bread and cut into little soldiers. I got about four tea sandwiches out of one normal sandwich.

The Mille Feuille was super easy but looks very impressive and is so fun to serve to your friends. Here is what you will need:

• store bought puff pastry 
• store bought lemon curd 
• raspberries
• softly sweetened whipped cream 
• powdered sugar 

To start thaw your pastry in the fridge overnight. Roll out one of the 2 pieces and cut into even squares, I tried to get about 12 so 3 across and 4 down but its alright if they aren't perfect. Place them on a baking sheet lined with parchment. Then put another piece of parchment on top and another sheet pan to keep them nice and flat. Bake in a 350 degree oven for about 15 minutes but watch them because they can go brown quickly without you even seeing. Do the same with the next piece of dough so that in total you will have 24 pieces for 12 mille feuille. Once the pastry is cool you can assemble. Spread lemon curd on the bottom 12 pieces along with a small amount of whipped cream and then top with 2 raspberries. Spread whipped cream on remaining 12 top pieces and then place them on top of the raspberry pieces. Place onto your tray and dust with powdered sugar. 

The Table

When I was planning the table I wanted to start with a neutral base and then just build off of that. I used liberty of london paper products which are always so darling and appropriate for a garden tea. Then I used vintage plates and goblets I have collected with my mom over the years from second hand shops. That was about it, I used mismatched tea plates and saucers to hold jam and butter and the table was ready for a party. 

This was such a fun party to host and a great excuse to use all my vintage wares. Happy Wedding Lillian!!

Simple Tomato Tart

I know, it's September and people are ready for Fall and all things pumpkin, but... I just can't say goodbye to summer quite yet! It's so beautiful outside and my garden is growing like crazy! I have tomatoes coming out of my ears, so a tomato tart was definitely in order. I promise after this I will transition to all things warm, cozy and fall"y", but this is one last ode to long summer days, and sweet, juicy tomatoes. Besides being delicious, this tart couldn't be any easier - all you need is store bought puff pastry, lots of fresh tomatoes, and a bit of parmesan cheese... so easy! SInce there isn't really a recipe for this one, I took some pictures to illustrate how I put this tart together. You'll have it on the table and impressing your friends in no time. I love to serve this tart as a side, in place of a roll or slice of bread with a yummy fresh dinner! Although its simple, the oven brings out the natural sweetness in the tomatoes, and the crispy puff pastry just melts in your mouth.  It's the perfect combination of flavors and textures. 

STEP 1:  unfold thawed puff pastry on lightly floured sheet tray.

STEP 2:  poke pastry with a fork leaving a 1/2in. border, and brush with 1-2 tablespoons olive oil.

STEP 3:  lay sliced tomatoes across pastry (if your tomatoes are really juicy you may want to seed them so your crust doesn't get soggy). You can use whatever type of tomato you like, I just used what I had in my garden.

STEP4:  sprinkle with a few tablespoons of parmesan cheese, as well as a bit of salt and pepper.

STEP 5:  bake in a 400 degree oven for 15-20 minutes until the edges are golden brown and the dough is cooked through. Let cool for at least 30 minutes before serving, or else the crispy dough and warm tomatoes will tend to fall apart. Slice into squares and serve!

Enjoy your last bites of summer! 

Almond Cake with Peaches and Cream

This cake is the yummiest, and a favorite at our house. The recipe is from one of my very close friends. I first ate this yummy almond cake at her house and have been smitten ever since! Peach season is such a short moment that I knew I had to make a recipe with peaches in it sometime during the month of August!  My biggest dilemma was that I didn't want to cook the peaches, I wanted the fresh, juicy flavor to speak for itself. So, this cake came to my mind - since it's usually served with fresh berries and cream, I thought, why not peaches? It was delicious. The fresh peach flavor complimented the moist almond cake perfectly and, once again, this versatile little cake was winning hearts. It was my Grandpa's 86th birthday celebration this past Sunday and so this is what I made for his birthday cake. It may look like a humble little cake, but let me tell you, if you're an almond lover like me, this will be your new favorite thing! 

Almond Cake

3 eggs

1 cup sugar

2 tablespoons almond extract

1/2 cup vegetable oil

1 cup flour

1/4 teaspoon salt

slivered almonds

whipped heavy cream

peaches or berries 

To start making your cake, mix your sugar and eggs so all the sugar is incorporated. Next, add your vegetable oil and almond extract, and finally mix in your flour and salt. When everything is well mixed, pour your batter into two greased pie tins and sprinkle each with your slivered almonds. Cook them in a 350 degree oven for about 20 minutes, or until a toothpick comes out clean. Let the cakes cool for about half an hour before you remove them from the pan - they should just come right out!  Lastly, whip your cream and slather over the first layer, add your sliced peaches and do the same with the next layer. This cake is so easy, but looks so beautiful - it is the very best! 

Edamame and Chickpea Salad with Basil

I love chickpeas so much, when I was little I used to pretend to feed them to my toy horses and just eat them all myself. I thought they were the most delicious thing ever. Well, I still think they're pretty delicious, especially in this salad - with edamame, parmesan cheese and fresh basil...yum! This is a salad that's super easy to whip up last minute but is also yummy if it sits for awhile in the fridge, I always make this for quick barbecues in the summer. This salad is definitely a staple at our house and I hope it becomes one in yours too. I used canned chickpeas and frozen edamame so, although this has fresh summer flavors it can be made all year long! 

Edamame and Chickpea Salad with Basil 

*Serves 4-6 as a side*

30 ounces or two cans chickpeas (garbanzo beans)

16 ounces frozen shelled edamame 

Juice of one lemon (2-3 tablespoons)

1/4 cup of olive oil (I love to use basil infused olive oil for this, but you don't have to.)

Heaping 1/3 cup shredded parmesan cheese 

1 teaspoon sea salt 

1/2 teaspoon fresh ground pepper 

1-2 tablespoons fresh chopped basil 

To put your salad together start by microwaving your edamame according to package instructions, (you can find shelled frozen edamame at almost any grocery store). While the edamame microwaves drain your chickpeas and add to a bowl. Take your edamame out of the microwave and add it as well, mix the two together so they're evenly dispersed. Next, toss the lemon juice and olive oil into the salad and add cheese. Lastly, mix your salt, pepper and chopped basil into the salad, taste for seasoning and serve! 

ENJOY!

Heirloom Tomato Salad With Grilled Corn

Well it's that time of summer where the first bunch of heirloom tomatoes are showing up at the farmers market here in Salt Lake City. I get so excited for these colorful beauties, I have to buy them if I see them anywhere, no expense spared! This is a simple delicious salad that is kind of a play on the classic italian caprese salad. Except, instead of cheese, basil and balsamic, you have corn, cilantro, avocado and fresh lime juice... so delicious!

This salad is really all about the tomatoes, which is why I have to beg that you only make this in the height of summer, because winter grocery store tomatoes just really won't do. You want juicy, warm bites of sunlight, something only a vine ripened tomato can give you... can you tell I love tomatoes?

Anyway, this is a simple, delicious salad that is quick, easy, and ready to eat right away. The perfect side for a summer BBQ.

Heirloom Tomato Salad With Grilled Corn

Serves 4 as a side dish

5 Ears of yellow corn

4 Tablespoons melted butter 

4-5 Medium sized heirloom tomatoes 

1 Small bunch of cilantro 

1 Avocado 

Lime Paprika Dressing 

Juice of 1 Lime 

1/2 Teaspoon salt

1/4 Teaspoon paprika

1/2 Teaspoon pepper

3 Tablespoons olive oil

To start, shuck your corn and brush each cob with melted butter. Preheat your grill or grill pan to a medium high heat,and place buttered corn on the heated grill, let it cook for about 15 minutes, turning periodically, to get an even char across the cobs. Take your corn off the heat and set aside while you roughly chop your cilantro, and cut tomatoes into thick wedges. When the corn has cooled a bit cut it off its cob and combine with other ingredients on a plater, or in a shallow serving bowl. Lastly, slice up your avocado and add across the top of your salad. Sprinkle the entire bowl with a bit of sea salt and finish by mixing the lime vinaigrette ingredients in a small bowl and pouring it over the top of the salad. serve straight away, or make just a couple hours before hand if needed.