There are posts to publish, recipes to perfect, 3 bottles of exotic juice to play with...
... but all I can hear is the crashing waves.
Back at the end of March, I had the opportunity to go to Port St Joe and stay at a friend's beach house. It had been years since I had spent any real time at the beach - so the offer to go crunch my toes in the sand became almost hypnotic - I was giddy - even if the trip was to be partially work related. (We'll be planning and executing a beach wedding there this October.)
Unfortunately, I haven't been able to concentrate on anything else since.
So I've decided to give into my inner, lunatic, railing child and spend a week at the beach here. I'll recap some of the things I cooked while I was there, take you to a couple of places in the area,and whip up a sand dune of beach-ish themed meals....
Maybe I can then get it all out of my system and get my head back in the game.
You Do That Voodoo That Yuzu so Well...
I found an old recipe for a Lemon Bread that I felt would work. I've adapted the recipe and loaded it up the wazoo with Yuzu. The taste is sublime. The yuzu adds just the right amounts of high and medium citrus flavors that work exceptionally well with the dense cake.
Makes 1 Loaf
1 3/4 Cups All Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Cup Sugar
1/4 Cup Yuzu Juice
3/4 Cup Milk
1/3 Cup Light Oil
1 Teaspoon Poppy Seeds
1/4 Cup Yuzu Juice
1/4 Cup Confectioners Sugar
1/4 Teaspoon Vanilla Extract
6" Spring Form Pan (or 2 small loaf pans)
Cooking Spray and Flour
- Preheat the oven to 350
- Mix together all the dry ingredients in the stand mixer
- In a separate bowl, mix the egg, juice, milk, oil
- Add to the dry mix and beat until smooth
- Spray and flour the pans
- Pour in the mix to 3/4 full
- Bake for 45 minutes or until a tester comes out clean
- Mix together the juice, sugar and vanilla for the glaze
- Pour over the hot cake and allow to sit for 10 minutes before removing from the pan
- Cool on a rack until completely cool