![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
These were the result of having to change dinner plans in mid-preparation. I was going to make scallops newburgh, and had decided that lemon zest would be a nice addition, since I had the lemon anyway. I'd prepared all the other ingredients, then opened the package of scallops and discovered they'd gone bad. Thus, we had baked chicken for supper--but I had lemon juice and lemon zest prepared (along with various irrelevant items, like two egg yolks, beaten slightly).
I was chatting with![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
barberio after the chicken had gone into the oven, and he suggested I use the lemon stuff to make a dessert. Okay, let's do another cakeling variation (for those who came in late, the cakelings are basically a scaled-down pound cake recipe, baked in muffin/cupcake tins instead of as a loaf cake). No exact numbers here, but:
4 tablespoons butter, melted (NB: that's half a stick of butter; 4 tablespoons=2 fluid ounces)
4 tablespoons sugar
1 egg
1 tablespoon lemon juice, with pulp
I capful of lemon extract (probably a bit under a teaspoon)
zest of 1 lemon
1 handful walnut halves, broken into smaller pieces (4-6 pieces per half)
1/4 cup self-rising flour (=2 fl. oz., again)
Cinnamon sugar
Preheat oven to 375°F (this is the temperature I was baking the chicken at). Put paper muffin-cup liners into the muffin tins (12 muffins worth; for me, this is 2 six-muffin baking tins).
Sift sugar into melted butter. Mix.
Beat in the egg, lemon juice, and lemon extract. (Beat well, so it'll be fluffy)
Fold in the lemon zest and the walnut pieces.
Sift the flour into the bowl containing all of this, then fold in gently.
Spoon into muffin cups, filling each about 1/3 of the way. (This filled ten muffin cups, so I removed two paper muffin tin liners.) Sprinkle cinnamon sugar on top (a bit over 1/4 teaspoon, total, for the ten cakelings.)
When the chicken is ready, take it out of the oven, raise temperature to 400 (200°C), put the cakelings in, and bake for 20 minutes.
These came out good, but slightly burnt at the edges; if I do it again, I'll try 17 or 18 minutes.cattitude suggests pecans instead of the walnuts.
N.B.: In different moods--or any mood, ten years ago--I'd probably have given up on the entire project, and either gone for something a lot simpler, or picked up the phone and ordered takeout, as soon as I discovered that the scallops weren't food. As I observed toladysisyphus recently, while I'm no genius cook, some of the cooking fu can be acquired. As it says in The Bakery Men Don't See, maintain positive attitude.
I was chatting with
barberio after the chicken had gone into the oven, and he suggested I use the lemon stuff to make a dessert. Okay, let's do another cakeling variation (for those who came in late, the cakelings are basically a scaled-down pound cake recipe, baked in muffin/cupcake tins instead of as a loaf cake). No exact numbers here, but:4 tablespoons butter, melted (NB: that's half a stick of butter; 4 tablespoons=2 fluid ounces)
4 tablespoons sugar
1 egg
1 tablespoon lemon juice, with pulp
I capful of lemon extract (probably a bit under a teaspoon)
zest of 1 lemon
1 handful walnut halves, broken into smaller pieces (4-6 pieces per half)
1/4 cup self-rising flour (=2 fl. oz., again)
Cinnamon sugar
Preheat oven to 375°F (this is the temperature I was baking the chicken at). Put paper muffin-cup liners into the muffin tins (12 muffins worth; for me, this is 2 six-muffin baking tins).
Sift sugar into melted butter. Mix.
Beat in the egg, lemon juice, and lemon extract. (Beat well, so it'll be fluffy)
Fold in the lemon zest and the walnut pieces.
Sift the flour into the bowl containing all of this, then fold in gently.
Spoon into muffin cups, filling each about 1/3 of the way. (This filled ten muffin cups, so I removed two paper muffin tin liners.) Sprinkle cinnamon sugar on top (a bit over 1/4 teaspoon, total, for the ten cakelings.)
When the chicken is ready, take it out of the oven, raise temperature to 400 (200°C), put the cakelings in, and bake for 20 minutes.
These came out good, but slightly burnt at the edges; if I do it again, I'll try 17 or 18 minutes.
cattitude suggests pecans instead of the walnuts.N.B.: In different moods--or any mood, ten years ago--I'd probably have given up on the entire project, and either gone for something a lot simpler, or picked up the phone and ordered takeout, as soon as I discovered that the scallops weren't food. As I observed to
ladysisyphus recently, while I'm no genius cook, some of the cooking fu can be acquired. As it says in The Bakery Men Don't See, maintain positive attitude.