May 14, 2010
Make her a breakfast with warm popovers and fresh sweet strawberry butter.
Buy the most beautiful flowers you can find, peonies prefered a must.
Whip up a delightfully light coconut cake with lemon curd and swiss meringue buttercream- three layers will do.
Take her to the Legion of Honor to see the Cartier Exhibit.
I made a Happy Mom.
For mother’s day, I made a no frills, simple breakfast for my mom. Eggs cooked her favorite way, fruit salad with mangos, pears, bananas, and strawberries, tangerine juice, hot tea and warm popovers.
Popovers was the one thing my mom requested I make for her. She had clipped this recipe from the newspaper. They were fantastic. I didn’t have popover cups so I used a muffin tin; worked out just fine.
A few tips to making perfect popovers: make sure the milk and eggs are room temp before mixing. Don’t try to save calories by using cooking spray, use a good amount of butter to line the muffin tins (popovers are pretty dang low cal anyways!). Never open the oven while the popovers are cooking, like a souffle they will deflate 😦 . Popovers do not freeze well, and let the batter rest about 30 minutes before putting them into the oven (allows the flour’s glutens to relax).
With this recipe you put the popovers into a cold oven. I know, wtf!? But it works out, trust the process.
Popovers are impressive and so easy to make.
Recipe Adapted from the Marin Independent Journal
(using a muffin tin, this made 9 popovers)
2 large eggs, room temperature
1 cup milk, room temperature (I used about 1/2 buttermilk, 1/2 milk mixture)
1 Tablespoon melted butter or veggie oil
1 cup flour
1/2 teaspoon salt
adjust oven rack to lower third of the oven. Grease each muffin cup generously with softened butter.
Whisk the eggs, milk and butter in a large bowl. Add the flour and salt and mix until smooth. ( Now this is when you let the batter sit for awhile)
Pour batter into the greased cups about 2/3 full. Place in oven and then set to 400 degrees. Bake until puffed and golden brown about 35-40 minutes. Do not open the oven before they are ready or they will collapse. Voila!
For the strawberry butter I adapted a recipe from Joylicious
This recipe is more taste-as-you-go, but I’ll give you an outline of how I made it.
I used about 3/4 of a pint of sweet, ripe strawberries and minced them
It gave me a little over a 1/2 cup
I also added about a 1/4 cup of organic strawberry jam
I put that along with about 1 1/2 sticks of butter into a stand mixer and mixed until uniform
I added more jam, and powdered sugar to taste as I went along. I ended up making quite a lot that’s still hanging out in my fridge.
As for lemon coconut cake, this one shines. The frosting and curd is not to sweet, and the cake has a beautifully tight crumb. I usually make my own lemon curd but I found some jarred, store-bought curd in the house and decided to try it out. I must say that homemade is 100% tastier than the store-bought variety, however this worked out better because the texture of the jarred curd was thicker and made frosting the cake much easier than I imagine working with fresh lemon curd would be. Both would work!
I also just got back from New York. Quick trip, I think I literally spent 24 there. Great Foodie post coming your way soon!
I adapted this recipe from Not So Humble Pie
Lemon Coconut Cake
2 1/4 cups (244g) cake flour
1 tablespoon (12g) baking powder
1/2 teaspoon salt
1 1/4 cup (295ml) whole milk or buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cup (302g) granulated sugar
2 teaspoons fine lemon zest
1 stick (8 tablespoons 113g) unsalted butter, room temperature
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup (201g) sugar
4 large egg whites
3 sticks (339g) unsalted butter at room temperature
1/4 cup (59ml) fresh lemon juice
1 teaspoon pure coconut extract
about 1/2 store bought or fresh lemon curd
1 1/2 cups sweetened shredded or desiccated coconut
Pre-heat your oven to 350°F and place a rack in the lower third of your oven. Coat two 8″ or 9″ pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.
In a medium bowl, sift together the cake flour, baking powder and salt and set aside.
In a second small bowl, combine the milk and egg whites and set aside.
In the bowl of your stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy. Beat in the coconut and vanilla extracts and then grab your bowl of flour and milk.
Reduce the mixer’s speed to slow and add 1/3rd of the flour. Once moistened, increase the speed to medium and mix until incorporated. Then add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you’ve finished with the last 1/3rd of the flour. Mix the batter for a further 2 minutes to ensure it is lump free and well aerated.
Divide the batter between your baking pans (I think it was a bit over 500g for each pan) and bake for 30 to 35 minutes until the centers of the cake springs back when touched lightly.
Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.
To make the buttercream:
Combine the sugar and egg whites in a bowl over simmering water. Whisking constantly, beat until the mixture is warm to the touch and the sugar is no longer gritty. Remove from heat and continue to beat until you have a thick, glossy meringue.
Transfer the meringue to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the bowl of the mixer feels cool to the touch you can add your butter, one stick at a time beating on medium high. Once the butter is all in, continue to beat for 6-10 minutes.
The mixture may seem to curdle at some point but don’t worry, continue to beat and it will come together into a velvety buttercream.
Once well beaten, you can add the lemon juice a little at a time, beat until absorbed and then adding more. Then add the extract and you’re ready to frost
To assemble the cake:
Spread a third of the lemon curd onto the bottom layer of the cake and then a layer of buttercream. Top with a second layer of cake and repeat two more times. Place the last layer on top and then crumb coat the cake with a thin layer of icing. Chill the cake until the icing is firm and then frost the cake with the remaining butter cream. Smooth the remaining buttercream over the cake with an offset spatula until it is level and smooth.
Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake.
The cake is best eaten the day it is made. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.