Don't forget to spring forward! You know, your clocks.
It's 2:30 AM right now, when it's really supposed to be 1:30 AM, and that just doesn't seem fair. And there are owls hooting outside. There are two of them, and they're being really loud. I think it might be owl mating season.
But seriously, set your clocks forward. Showing up an hour late to work isn't any fun....I know from past experience. You don't exactly get a pat on the back.
I usually prefer shopping at the grocery store, but I ended up at Wal-Mart the other day. I hate shopping at Wal-Mart! I always run into people I know, especially when I'm looking crappy. I also hate it because I feel like I have to hurry, and I can't look at anything. Also, people knick your heels with their shopping carts. Oh, and they stand really close to you when you're trying to check out.
Anyway, guess what I found at Wally world? Meyer freakin' lemons, that's what! I've looked for Meyer Lemons for years! I bought a big bag, and I love them! They're so good...sweet, flavorful, and floral. Did you know that a Meyer lemon is a cross between a lemon and a Mandarin orange? I didn't. Mine seem really orange, don't they?
There are many uses for Meyer lemons. You can go sweet or savory, but I chose sweet. I made a Meyer Lemon Cake with Fig Purée and Pistachios, and thought it was really good. Except fig purée is ugly, but there's nothing I can do about that.
I'm submitting this to Ben's (What's Cooking) Food for Plastic Challenge II - a taste of spring (or fall).
I think it fits? Don't you? It's kind of springlike and Easterish, with the yellow, purple, and green.
You can win Tupperware! Glorious Tupperware! Deadline is March 14th. I could use some Tupperware, because the other day I kept the to-go containers from T.G.I. Fridays, so I could put cookies in them. I was there checking out the Ultimate Recipe Showdown menu. I think I take after my grandma, because she used to keep Cool Whip containers and Musselman Apple Juice containers-to water the plants.
Meyer Lemon Cake with Fig Purée and Pistachios
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons Meyer lemon juice
2 teaspoons finely grated Meyer lemon peel
3/4 cup Greek yogurt
3 large egg yolks
1 tablespoon unsalted butter
1/2 cup water, plus additional for thinning, if necessary
2 tablespoons Meyer lemon juice
2 tablespoons brown sugar
1 tablespoon amaretto liqueur
3/4 cup coarsely chopped dried figs
Large handful of coarsely chopped pistachios
Preheat oven to 350 degrees F. Grease and flour an 8-inch springform cake pan.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda, and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in vanilla, lemon juice, lemon peel, and yogurt, until well combined; gradually beat in eggs until combined. Reduce mixer speed to low, and gradually beat in flour until combined.
Scrape batter into prepared pan, and smooth with a rubber spatula.
Bake at 350 degrees F, for 35-40 minutes, or until golden brown, and a toothpick inserted into cake comes out clean. Cool cake on a wire rack, completely, before slicing.
Serve with fig puree and a sprinkling of pistachios.
*To make the fig puree, melt the butter in a small saucepan, over medium heat. Whisk in water, lemon juice, brown sugar, and amaretto, until well combined. Whisk in figs, and cook for 6-8 minutes, or until figs are plump and moist. Transfer fig mixture to a food processor, and process until finely ground.
Yield: 8 servings