Lemon Bundt Cake
Fine bread crumbs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter, softened
2 cups sugar
4 large eggs (room temperature)
1 cup milk
Grated rind of two lemons
1/3 cup fresh lemon juice
1/3 cup sugar
Preheat oven to 350 degrees. Generously grease 12-cup bundt pan and dust it lightly with fine, dry bread crumbs. Set aside.
Sift flour, baking powder and salt together, set aside. In large bowl of mixer, beat butter until soft. Add sugar and beat.
Beat in eggs one at a time, scraping the bowl periodically. On lowest speed of mixer, add dry ingredients alternately with the milk in two additions, beating only until ingredients are incorporated after each addition. By hand, stir in grated lemon rind.
Turn batter into pan. Gently rotate pan to level batter. Bake 1 hour, 10 minutes or until cake tester comes out clean. Let stand 5 minutes. Then invert on wire rack.
To make glaze, mix lemon juice with sugar. Brush top and sides of hot cake with glaze. Cool cake completely before serving.
8 cups sifted all-purpose flour
2 packages active dry yeast
2 cups warm water
3/4 cup vegetable oil
1/2 cup sugar
1 tablespoon salt
In large mixing bowl, combine 4 cups flour and the yeast. Combine warm water, oil, sugar and salt. Add to dry mixture in bowl and blend.
Add eggs one at a time, beating at low speed about 30 seconds. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make a soft dough.
Turn out on lightly floured surface and knead until smooth. Place in greased bowl, turning once to grease entire surface.
Cover, let rise in warm spot until doubled, about 1 hour. Punch down and divide dough into three portions. Cover and let rest 5 minutes.
Divide each portion into 8 balls. Turn in hand to form ball, folding edges under to make an even circle. Place on greased baking sheet and cover with towel.
Let rise until doubled, about 30 minutes. Bake at 375 degrees 10 minutes, or until buns are lightly browned. Makes 2 dozen buns.
Option: Before baking buns, brush the top of each bun with a "wash" of 1 egg beaten with 1 tablespoon water. Then sprinkle with poppy seeds, sesame seeds or cornmeal. Make smaller buns for use in hors d'oeuvres or small sandwiches.
Red Potatoes with Dijon Vinaigrette
2 1/2 pounds tiny new potatoes
4 medium scallions, sliced thin
1/2 cup sliced green olives
1/2 cup minced fresh parsley
2 teaspoons chopped fresh dill (dried may be used but reduce amount slightly)
3/4 cup olive oil
4 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
Cook potatoes in boiling water until just tender. Drain in colander and refresh under cold running water. Then cut potatoes into bite-sized pieces and place in bowl with scallions, olives, and parsley.
In separate container combine dill weed, oil, mustard, vinegar, salt and pepper. Mix well and pour over potato mixture, tossing gently.
Let stand at least 30 minutes. May be made ahead and chilled overnight. Makes 8 servings.
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