tag:blogger.com,1999:blog-6254220860382105591.comments2024-03-14T17:59:05.478-04:00Culinary OrgasmKarenhttp://www.blogger.com/profile/03490984777753909427noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-6254220860382105591.post-19394893676080943152018-01-20T14:55:27.255-05:002018-01-20T14:55:27.255-05:00Thanks for sharing this keeper!! I had the honor o...Thanks for sharing this keeper!! I had the honor of making this yummy cake into a "Naked Wedding Cake" in June of 2017. The bride and groom were very happy, along with the bride's Mom and Dad. The only thing I did differently, was added vanilla bean in the frosting/filling( which I "schmeared" lightly on the sides). I added fresh berries on each of the four tiers. Absolutely delicious!!<br />Betsyhttps://www.blogger.com/profile/15163512524928137783noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-34706403412167918472017-12-29T08:50:26.525-05:002017-12-29T08:50:26.525-05:00Thanks for this. I too am from the northeast secti...Thanks for this. I too am from the northeast section of the Bay State, and I grew up loving "Anadama Brown Bread," as my mother used to call it. We even went to an industrial bakery in Gloucester when I was a kid to watch the process of making it. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-72280570891746246142017-08-06T11:37:19.857-04:002017-08-06T11:37:19.857-04:00My filling curdled as well. I put it in the mixer...My filling curdled as well. I put it in the mixer and I think it was beat too much. Stuck it in the fridge and I hope that helps. If not,it is still going in my cake!Anonymoushttps://www.blogger.com/profile/03182582596514445208noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-46474636612056315772017-07-20T17:53:21.075-04:002017-07-20T17:53:21.075-04:00OMG, I made this for a game of thrones/bday party ...OMG, I made this for a game of thrones/bday party and everyone loved it so much. I used imitation lobster in stead of mussels but everything else the same. The entire batch was gone in minutes and everyone was asking for the recipe. It was so flavorful! Anonymoushttps://www.blogger.com/profile/03144540302512293622noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-71547187210719469902017-05-12T15:58:05.857-04:002017-05-12T15:58:05.857-04:00Yeah, I'm thinking big lemons are causing issu...Yeah, I'm thinking big lemons are causing issues. I'm going to revise this...thanks for the feedback !!Karenhttps://www.blogger.com/profile/03490984777753909427noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-31395746607749109882017-05-12T15:56:56.778-04:002017-05-12T15:56:56.778-04:00Yay !! So glad you liked it !!Yay !! So glad you liked it !!Karenhttps://www.blogger.com/profile/03490984777753909427noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-61558487573329754162017-05-12T15:56:05.196-04:002017-05-12T15:56:05.196-04:00Hi there....that's very odd...
no heat is appl...Hi there....that's very odd...<br />no heat is applied to the filling so there's nothing that would make it curdle...perhaps the mascarpone or half and half were bad ?Karenhttps://www.blogger.com/profile/03490984777753909427noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-61920588355072184382017-05-12T15:54:04.186-04:002017-05-12T15:54:04.186-04:00Hi Patti - I've made this many times and have ...Hi Patti - I've made this many times and have never had the crumbs turn to goo - I'm guessing too much liquid was added ? If your lemons are super juicy then it might be too much (and remember you're only mixing in half) To fix it try mixing in more flour and sugar; start with 2 teaspoons flour and 1 of sugar, repeat until you're at the consistency you like. Good luck !!Karenhttps://www.blogger.com/profile/03490984777753909427noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-78837050943945469102017-05-12T15:36:18.297-04:002017-05-12T15:36:18.297-04:00but, the crumb rcp does not make CRUMBS... it'...but, the crumb rcp does not make CRUMBS... it's goo! ?? Someone pls answer. I'm in the middle of making this! :/Anonymoushttps://www.blogger.com/profile/13408256662250645983noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-34975555130979664442017-03-18T15:32:47.902-04:002017-03-18T15:32:47.902-04:00I live in Ohio and I buy this cake all the time at...I live in Ohio and I buy this cake all the time at local restaurants. Thankfully because I'm not much of a baker and I love it!!KarenGhttps://www.blogger.com/profile/03505866314032208978noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-86668103261531925422017-03-18T15:32:06.111-04:002017-03-18T15:32:06.111-04:00I live in Ohio and I can purchase it easily at any... I live in Ohio and I can purchase it easily at any of the restaurants that sell it. Thankfully because I'm not much of a baker and I love it!!KarenGhttps://www.blogger.com/profile/03505866314032208978noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-83785661485015297472016-12-15T07:23:03.566-05:002016-12-15T07:23:03.566-05:00Or even better: Imperial Russian Stout - any craf...Or even better: Imperial Russian Stout - any craft brewery. <br /><br />Guiness draught barely counts as beer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-77178913742608385842016-11-06T21:30:08.982-05:002016-11-06T21:30:08.982-05:00Why did my filling curdle?Why did my filling curdle?Anonymoushttps://www.blogger.com/profile/08546717157792752626noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-47468876484419493682016-07-20T11:45:39.841-04:002016-07-20T11:45:39.841-04:00Just a nit-picky technical note. You mentioned us...Just a nit-picky technical note. You mentioned using Guinness Extra Stout instead of 'regular' Guinness. But Guinness Extra IS the regular Guinness. Guinness Draught (also commonly seen in bottles and cans) is a comparatively latter day Guinness product which contains reduced alcohol, body, and flavor.<br />So Guinness Extra _is_ definitely the one to use...unless you can find bottles of Guinness Foreign Extra, which is even better! :-)Howard Bacaaazeohttps://www.blogger.com/profile/10625220537087923733noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-62886429488969101532016-06-12T01:00:00.349-04:002016-06-12T01:00:00.349-04:00I have a piece of the restaurant version (sysco) n...I have a piece of the restaurant version (sysco) next to me. On mine the frosting goes around the outside and has cake crumbs pushed into the frosting. I do need to try and make this cake. bandithttps://www.blogger.com/profile/13013048717191637889noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-32231919183839218442016-06-02T15:18:09.318-04:002016-06-02T15:18:09.318-04:00My local coffee shop has this cake and its to die ...My local coffee shop has this cake and its to die for. the right balance of decadence that cuts with a lemon berry freshness... DROOOLLL<br /><br />I made this cake last night for my companies summer picnic today. Lets just say it was there one minute and then gone the next!! I was lucky to get a sliver to try it! everyone raved about it!! not to mention the presentation was so perfect too!<br /><br />I did tweak it a bit by incorporating what others had commented on and my judgment.<br /> <br />For the crumbles: def use cold chopped butter. lemons these days at the store are huge, I only used half the lemon juice, and it was perfect.<br /> <br />The cake: def DO NOT over mix the wet and dry or your cake will turn out a little dry. I used a mix of fresh and frozen berried, it was perfect. make sure you butter the pan very well or you will have issues with getting the cake out. I took a butter knife and loosened the edges when the cake had cooled for 30 mins. to get the cake out, flip it on to a plate and tap, I cooled them in the fridge like that. <br /><br />I will def be making this again!! thank you for sharing!Anonymoushttps://www.blogger.com/profile/00959080472653317598noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-4465421986162186692016-05-16T14:37:09.842-04:002016-05-16T14:37:09.842-04:00Oh, thank you....I'm so glad you liked it ! I ...Oh, thank you....I'm so glad you liked it ! I see nothing wrong with going to Paris to buy spices :) (though you can get it online if that's not in the budget...my local Stop + Shop has the McCormick version, but spiceandtea.com and thespicehouse.com both have it as well (I was just in Spice and Tea this weekend, great store). Happy Tagine-ing !!!Karenhttps://www.blogger.com/profile/03490984777753909427noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-21414425727330868902016-05-16T13:57:24.600-04:002016-05-16T13:57:24.600-04:00Hi! I wanted you to know that I tried this recipe ...Hi! I wanted you to know that I tried this recipe this weekend. Huge hit with my guests! I bought my bottle of Ras al hanout from a spice shop in Paris (I know!) and I found this recipe by Googling around for a something to use it in that was relatively simple. I used chicken thighs, as you suggested. I'm definitely going to make this again. Of course, I'll have to find a closer source for the spice mix than Paris. :)P Chenghttps://www.blogger.com/profile/18371017916963619950noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-74396302412677358412016-01-14T15:05:29.431-05:002016-01-14T15:05:29.431-05:00I had this cake last week at Revelations cafe in F...I had this cake last week at Revelations cafe in Fairfield Iowa my hometown. It was sooo good, thank you for the recipe#Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-43634878118187441462015-06-16T18:25:59.941-04:002015-06-16T18:25:59.941-04:00I just made this and instead of using melted butte...I just made this and instead of using melted butter in the crumb portion of the recipe, I recommend using cold butter cut up into small cubes and work it into the sugar/flour mixture with fingers.This is how I mix most crumb topping recipes. Then add the lemon zest/juice to it, mix it with a fork and it will be crumbly, easy to divide over the two pans.<br />The finished product is in my fridge setting up as I type and we can't wait to try it. Thanks for sharing, Karen!peggiohttps://www.blogger.com/profile/05494106358966624019noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-12808104534042330662015-06-15T21:04:58.614-04:002015-06-15T21:04:58.614-04:00We shared this cake at a restaurant in Bennington,...We shared this cake at a restaurant in Bennington, VT last week, then on the drive home from VT (to the Worcester, MA area) we found it again at a coffee shop in Pittsfield, MA! I just had to find the recipe and try it myself. Can't wait to make it with the now available fresh strawberries and blueberries. Thanks so much for sharing.peggiohttps://www.blogger.com/profile/05494106358966624019noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-60353523045275545412015-04-12T17:54:52.713-04:002015-04-12T17:54:52.713-04:00As the cake sits setting in my fridge, I was very ...As the cake sits setting in my fridge, I was very happy with the look of it. The parchment paper was a life saver I think.<br /><br />I also had issues with the crumb topping. I followed it precisely and it was still batter-life. I wonder if I can blame the lemon size. For some reason, we buy big lemons which would produce more juice. I kept adding flour and sugar to the mix, and more butter, until I got the crumbs. It tasted good raw, we'll have to see baked. Karen, maybe your lemons were more lime sized? Looking forward to trying this!Andrew Donovanhttps://www.blogger.com/profile/03804904073888420770noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-5245797857510319652015-02-19T14:52:32.698-05:002015-02-19T14:52:32.698-05:00Loving it!Loving it<a href="http://www.kegelforall.com/" rel="nofollow">!</a> David Jameshttps://www.blogger.com/profile/14511216157702654910noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-4327103063096600332014-09-24T10:22:22.698-04:002014-09-24T10:22:22.698-04:00P.S. While I never heard of anyone serving it as a...P.S. While I never heard of anyone serving it as a soup course, my Texas grandmother (and mother, and I now) always put out little individual bowls for the greens, so people could take plenty of the delicious "pot likker" to sop up with their cornbread. It's like dessert.PhoebeHhttps://www.blogger.com/profile/16003973024667970558noreply@blogger.comtag:blogger.com,1999:blog-6254220860382105591.post-41485143451080937822014-09-24T07:57:14.902-04:002014-09-24T07:57:14.902-04:00Karen, Pictsweet sells bagged chopped frozen colla...Karen, Pictsweet sells bagged chopped frozen collards that cook up beautifully and save more than enough time to make up for any (imagined, IMO) loss of quality. Tho the tender greens like spinach lose all their body in freezing, the frozen non-tenders like collards don't turn to mush in cooking. I consider them one of the nicer things to come on the market in recent times.PhoebeHhttps://www.blogger.com/profile/16003973024667970558noreply@blogger.com