HERBAL LEMONADES

After making several batches of fruity lemonades I've decided to experiment with my favorite herbs.  The result was AMAZING: refreshing lemonades with subtle flavours of basil, tarragon, and lavender.  Today, to celebrate the first day of September I am making more delicious herbal lemonades!

First, you need to make syrup.

What you need: 

equal parts of sugar and water (I've used 1/3 cup water and about 1/3 cup sugar for each batch)

What to do: 

• In a small sauce pan combine sugar and water.  
• Bring to boil, stirring until sugar dissolves.
• Remove from heat

Now it's time to add your favorite herbs.  I am making 3 different favours:

• basil-lemon lemonade with sliced peaches
• tarragon-lime lemonade
• lavender lemonade.

What you need:

For each batch you will need about 2tbsp chopped herbs.  If you are doubling the amount of syrup, make sure to adjust the amount of herbs.

What to do:

• While syrup is still hot, pour it over herbs and steep for 5-10 minutes. 
• Strain the mix and ....  

voilà, the base for your lemonade is ready!

To turn your herbal syrup into lemonade, add water and lemon/lime juice.

What to do:

• For 1/3cup of syrup I ended up adding about 3 1/2 cups of water and 1/4 cup of juice.
• Stir well and refrigerate.
• Serve garnished with sprigs of herbs and lemon slices.

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Lemon curd coffee cake

For the longest time I could not understand why some people like lemony desserts.  I could not feel the pleasure in eating a lemon square or a slice of lemon meringue pie.  Until recently, when I started occasionally to crave tangy lemony desserts.

Last week, when such a craving got extra strong, I decided to make lemon curd.  While searching for a recipe I've discovered a fool-proof way of making SMOOTH LEMON CURD over at Fine Cooking.  You absolutely have to try this technique no matter whether it's your first time making the curd or whether you are a lemon curd pro.

The recipe yields a little bit over 2 cups of curd. Turns out this is too much curd for the three of us.  So to use the leftovers (a little over a cup) I made a lemon curd coffee cake. The original MEYER LEMON COFFEE CAKE  recipe comes from Martha Stewart.  Liren at Kitchen Confidante adapted the recipe to make MEYER LEMON COFFEE CAKE WITH ALMOND STREUSEL.  Both recipes use a 9-inch angel food cake pan.  Since I could not find one I used a regular size loaf pan and four small loaf pans for cute "petit fours".

What you need: 

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 tbsp unsalted butter, room temperature
1 cup granulated sugar
3 tablespoons lemon zest
2 large eggs
1 teaspoon vanilla extract
1 cup thick yogurt (or sour cream)
1 cup lemon curd

• Preheat oven to 350 degrees.  Sift together flour, baking powder, baking soda, and salt. 

• In a large bowl beat butter, granulated sugar, and lemon zest until light and fluffy.  Add eggs, 1 at a time and then vanilla.  Add flour mixture in 3 batches, alternating with yogurt.

• Spoon 1/2 of the batter into the buttered cake pan and smooth evenly.   Add the lemon curd on top, making sure to leave a border from the inner and outer perimeter (you do not want the curd to spill out of the cake).  Top with the remaining batter.  Note: Do not fill the pan up to the rim - the cake will almost double in size while cooking.

• Bake until golden and a toothpick inserted in the center comes out clean (40-50 minutes).

• The original Martha Stewart's recipe calls for lemon glaze (easy and fast).  Liren uses almond streusel topping for her cake.  I opted for powdered sugar. 

And since this beautiful lemon curd cake is so yummy in the morning I am including it in my BREAKFAST CLUB series.  Just remember to enjoy in moderation!
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Fine Cooking - CLASSIC LEMON CURD
Kitchen Confidante - LEMON MEYER COFFEE CAKE WITH ALMOND STREUSEL
Martha Stewart -  MEYER LEMON COFFEE CAKE
More BREAKFAST CLUB recipes