Lemon Poppy Seed Loaf

I’ve been making a lot of bread lately, and this recipe does not disappoint! It’s quick and easy to make and is the perfect balance of lemon to poppy seeds. Yum! Delicious any time of day – for breakfast, or with fruit and whipped cream for dessert. Inspired by a recipe from Yotam Ottolenghi.

Recipe

3 eggs
1 c. sugar
1/2 c. sour cream
5 T. butter
1-1/2 T. poppy seeds
3 T. grated lemon zest (from 2 large lemons)
1-1/3 c. King Arthur gluten free measure-for-measure flour or all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 325-degrees. Grease the loaf pan and set aside.

Place the eggs and sugar in your Kitchenaid mixer with the whisk attachment and whisk on medium-high speed for 2 minutes, until pale and frothy. Add the sour cream and whisk for 2 more minutes until combined.

Melt the butter in a small saucepan over low heat. Take off the heat and stir in the poppy seeds and lemon zest and set aside.

Sift the flour, baking powder and salt together into a bowl, and use a rubber spatula to fold this into the egg mixture before folding in the butter, poppy seeds, and lemon zest.

Spoon the mixture into the loaf pan. Place on a baking sheet and bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Do not open the oven door to check on the cake during the first 45 minutes of baking. Let rest for 10 minutes and turn out onto a rack to cool.

Chicken, Broccoli & Cauliflower Bake

Curry, lemon, and tarragon is a perfect marriage of flavor and the raisins add another surprising note. Since I have been limiting dairy, I used soy cheddar cheese shreds. This casserole is pretty forgiving in the type of vegetable or cheese that you may have on hand.

Recipe

3 chicken breasts, cut widthways in 3/4” slices
3 tsp. curry powder, divided
salt & pepper
6 T. butter, divided
12 oz. Trader Joe Broccoli-Cauliflower heads (or 2 heads broccoli, about 3 cups)
1/4 lb. green beans, ends trimmed, cut in 2” pieces
1 large onion, chopped
2 garlic cloves, crushed
1 c. half ‘n half
1 c. chicken stock
1/4 c. raisins
1 lemon — zest half the lemon, for 2 tsp. and juice to get 1-1/2 T. 
1 tsp. dried tarragon or 1 T. fresh, chopped
1-1/2 c. grated cheddar cheese
1/3 c. panko breadcrumbs

Preheat the oven to 375-degrees.

In a medium saucepan, bring salted water to a boil, add the vegetables and cook for 2 minutes. Drain, rinse with cold water, and leave in the colander to dry.

In a bowl, mix the chicken with 2 tsp. curry powder, 1/2 tsp. salt, and some freshly ground pepper. Melt 2 T. butter in a large saute pan on high heat and fry the chicken for 1 minute on each side until browned. Do this in batches if your pan isn’t large enough to hold all the chicken without crowding. Remove chicken and set aside.

Melt 2 T. butter in the saute pan on medium-high heat and fry the onion, stirring occasionally, for 8 minutes until soft. Stir in the garlic and remaining teaspoon of curry powder and fry for 2 minutes. Add the half ‘n half, chicken stock, raisins, lemon zest, lemon juice, tarragon, 1/2 tsp. salt and 1/4 tsp. pepper, and cook for 8 minutes until the sauce has thickened. Return the chicken to the pan with the vegetables and half of the cheese. Stir to coat, then pour into a 8x12” baking dish.

Put the panko and remaining cheese into a bowl. Melt the remaining 2 T. butter and pour over the panko and cheese, mix and sprinkle evenly over the chicken casserole. Bake for 25 minutes. Serve hot with rice.

– inspired by Yotam Ottolenghi’s Coronation Chicken and Broccoli Bake recipe

Gingerbread Bundt Cake

This is a wonderful cake to serve with your morning coffee or tea. It’s strongly flavored with typical gingerbread spices. Great for the holidays! To make it extra special, top with a sprinkling of powdered sugar, or a rum glaze — for the rum glaze, stir together 1/3 cup rum, 3/4 cup sugar, 1/4 tsp. ginger and 1/4 tsp. cinnamon. Brush the cake with the glaze while still warm.

Recipe

2-1/2 c. King Arthur Gluten Free Measure-for-Measure Flour, or all-purpose flour
2-1/2 tsp. ground ginger
1-1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
12 T. unsalted butter, room temperature
1-1/2 c. brown sugar
2 eggs
1/2 c. molasses
1 c. water

Preheat oven to 350-degrees and grease a 10-12 c. bundt pan.

In a large bowl whisk together the flour, spices, salt, baking soda, baking powder.

In another large bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl with a rubber spatula. Stir in the molasses.

Add the flour mixture in three additions alternately with the water, starting with the flour. Mix just until smooth.

Pour the batter into the bundt mold, smoothing the top. Bake for 45 to 50 minutes, or until a knife inserted into the cake comes out clean. Remove from the oven and leave in pan for 10 minutes, then turn out onto a rack to cool.

— based on a King Arthur Flour Recipe

Greek Dinner Menu

What a perfect meal! I had to post each of the recipes so you can also enjoy this delicious menu. A homey, warming dish, the cinnamon chicken is a good choice for a casual supper and definitely tasty enough for company. I served it over gluten free chickpea macaroni noodles accompanied by a tossed Greek salad. Mini baklava bites with a scoop of your favorite ice cream round out the meal. Serves 4-6.

Chicken Kapama

with a subtle cinnamon flavor

Recipe

2 chicken breasts + 4 thighs, bone in, skin on (or a 2-1/2 to 3 lb. chicken cut into 8 pieces)
1 tsp. ground cinnamon (I used Penzys Vietnamese cinnamon)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic (3 minced, the other 2 left whole)
2 T. olive oil
4 c. yellow onion, coarsely chopped
1/2 c. dry white wine
2 c. water
6-oz. can tomato paste
2 whole cinnamon sticks
1/2 c. Myzithra cheese, grated
Noodles, pasta, or rice for serving

Pat chicken dry with paper towels. In a small bowl mix the ground cinnamon, salt and pepper, then rub all over the chicken pieces. Heat 2 T. oil in a large Dutch oven over medium-high heat and cook chicken for 3-4 minutes on each side. You may have to do this in two batches. Don’t crowd the chicken or it will steam instead of getting a good sear. When browned, remove from pan and set aside.

Add the onions and minced garlic to the pan and cook about 3 minutes, stirring constantly, until onions are softened and golden brown. Add the wine and stir to get up any browned bits on the bottom of the pan. When the wine has evaporated, about 5 minutes, stir in the tomato paste until mixed, then add the water, 2 whole garlic cloves, and the 2 whole cinnamon sticks. Return the chicken to the pan; the liquid should cover about three-quarters of the chicken. Reduce heat to low, cover, and simmer for 1 hour. Taste and add more kosher salt or pepper if needed. Serve over noodles or rice, sprinkled with plenty of grated Myzithra cheese.

Freeze any leftover sauce, or use it to top pasta or chicken for lunch the next day.

– inspired by Chef Cat Cora’s Kota Kapama

Greek Salad

using green beans instead of cucumber

Recipe

1/2 lb. green beans, ends trimmed, cut in half crosswise
1 lb. grape tomatoes, cut in half
1/2 small red onion, very thinly sliced
1/4 lb. feta cheese
3 T. red wine vinegar
1 garlic clove
1 small shallot, chopped
1/2 tsp. Dijon mustard
1/2 tsp. dried Greek oregano
1/2 tsp. fresh thyme
2 large basil leaves
1/4 c. olive oil
Kosher salt and freshly ground pepper

Cook the beans in a pot of boiling salted water for 4 minutes. Drain, rinse under cold water, and pat dry with paper towels. In a blender or mini processor, combine the red wine vinegar, garlic clove, shallot, mustard, oregano, thyme, and basil and puree until smooth. With the machine running, slowly add the olive oil. Season with salt and pepper.

In a large bowl, combine the blanched green beans, tomato halves, red onion. and crumbled feta. Toss with the vinaigrette and serve immediately.

– inspired by Chef Michael Psilakis’ Chopped Greek Salad

Baklava Bites

find phyllo shells in frozen foods section of your grocery store

Recipe

1/2 c. pistachios
1/2 c. walnuts
1/2 c. almonds
1 lemon, zested
1/4 c. plus 3 T. sugar
2 T. butter, melted
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. vanilla extract
2 boxes mini phyllo shells, 15 shells each
1/2 c. water
1/4 c. honey

Preheat oven to 350-degrees. Put the pistachios, walnuts, and almonds on a baking sheet and toast in the oven for about 8 minutes. Let cool slightly and add to a food processor with the lemon zest, 3 T. sugar, cinnamon, salt, vanilla, and melted butter. Pulse to combine.

Take the frozen phyllo shells and place in a mini cupcake pan. If you don’t have a mini cupcake pan, place on a parchment lined baking sheet. Add 1 tsp. of the nut mixture into each shell. Bake at 350-degrees for 10 minutes.

Meanwhile, in a small saucepan over medium heat, add the water and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, about 8-10 minutes. Pour 1 tsp. syrup into each phyllo cup and allow it to soak in. Repeat with another 1 tsp. Refrigerate at least 5 hours or overnight. Serve at room temperature. Keep the phyllo cup packaging to store any leftover baklava bites. Makes 30.

– Sunny Anderson, Food Network

Dried Fruit Scones

This quick and delicious recipe works well for any dried fruit. Here I used dried cherries and toasted slivered almonds. I’ve also used a cup of dried wild blueberries that worked beautifully! If you’re like me and dairy doesn’t agree with you, almond milk (other other nut milks) works just as well as heavy cream. Makes 8.

Recipe

2 c. gluten free or all-purpose flour
1/3 to 1/2 c. sugar, depending on your sweet tooth!
1 T. baking powder
1 T. lemon zest (optional)
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 T. cold butter, cut in chunks
3/4 c. dried cherries
1/4 c. toasted slivered almonds, roughly chopped
1-1/4 c. almond milk (or half ‘n half or heavy cream)

Preheat oven to 400-degrees. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt, and cinnamon. Add the butter to the flour mixture and rub with your fingers until a coarse meal forms and the butter is well distributed. Stir in the cherries and almonds. Add the almond milk and stir together just to incorporate; don’t overwork the dough. Turn out onto a lightly floured surface and form into a rectangle, about 12” by 3” by 1-1/4” high (a slightly flattened log shape). Cut the rectangle in half, then cut the pieces in half again, giving you four approx. 3” squares. Cut the squares in half on a diagonal to give you the classic triangle scone shape.

Place the scones on a parchment lined sheet pan and brush the tops with a little milk. Bake for 25 minutes.

Tomato Watermelon Gazpacho

Another fresh and vibrant cold soup for those end of summer tomatoes. A Vitamix or other high powered blender is useful for this recipe — add all of the ingredients and blend for a minute or two. If you like more of a kick, feel free to add a teaspoon of jalapeño or serrano pepper to the blender. After blending, chill in the refrigerator for at least an hour before serving so that it’s nice and cold. The flavor is even better the next day! The recipe below serves at least 4.

Recipe

4 large ripe tomatoes
1-1/2 c. seedless watermelon, chopped (+ a few tablespoons reserved for garnish)
2 slices of day old French baguette, roughly chopped
2 small Persian cucumbers*
1/4 c. red onion, chopped
2 garlic cloves
1-1/2 tsp. kosher salt
freshly ground pepper to taste
1/2 c. olive oil
1/2 avocado, chopped (for garnish)

Put all of the ingredients, except for the avocado, in a high speed blender (Vitamix) and blend until smooth. Transfer to a covered bowl and chill in the refrigerator for at least an hour. To serve garnish with chopped watermelon, chopped avocado, a sprinkling of freshly ground pepper, and a drizzle of good quality olive oil.

*Persian cucumbers have a thin skin and do not require peeling. I get mine at Trader Joe’s. Otherwise, you can use an English cucumber which also doesn’t require peeling.

– inspired by a New York Times recipe by Melissa Clark