The Perfect Start To Summer Baking

By: Sarah Lee

 

Bye-bye winter coats and layerings, just go away scarves and leggings, we’re good and done with the cold weather, we’re all itching to get into loose and cute summer dresses, shorts and tank tops. Can’t wait to finally get sleeveless for a change. Even enjoy getting into a pair of summery bright sandals, yes, oh yes, am so ready to showoff my painted toenails. In addition to itching to wear sunglasses and pretty airy dresses, I am ready to start my summer baking again. I have lots to thank Nielsen-Massey (premium good quality food flavoring company) for getting me into baking mode again, and to tell you the truth, I bake a lot in the summer days. Nielsen-Massey (you can find more recipes in their website, www.nielsenmassey.com) sent me product samples (Pure Lemon Extract and Madagascar Bourbon Pure Vanilla Extract) to recreate coconut spiced lemon shrimp skewers and vanilla lemon farm cake. Easy to fix and bake recipes are provided below. “What better way to celebrate the arrival of warm weather than with an outdoor patio party? Invite friends over for a glass of Rose Sangria, then enjoy each other’s company as you prepare Coconut Spiced Lemon Shrimp Skewers and end the evening with a slice of Vanilla and Lemon Farm Cake. The bright flavor notes of Nielsen-Massey vanillas and flavor extracts in these recipes will make this a summer menu that your friends will ask for again and again,” as mentioned in press release by Nielsen-Massey. Many thanks to Stephie Swope of Nielsen-Massey. And why stay away from imitation vanilla or other flavorings? It most definitely is worth the little bit extra getting the real thing. Use real vanilla, not artificial ones, that is simply baking 101. In case you want to know, artificial vanilla flavoring contains no vanilla at all and gets its flavor from wood.

Vanilla and Lemon Farm Cake

This non-yeasted, slightly sweet bread is great breakfast fare– somewhat of a cross between a bread, quick bread and a muffin. Combining lemon and vanilla is a great flavor partnership–featuring the slight tang of lemon along with the gentle notes of vanilla to round things out. Makes one large company cake or two smaller loaves. This cake ages well and can be toasted as it firms up, a couple of days later.

A Marcy Goldman BetterBaking.Com Original Recipe for Nielsen- Massey.

4 oz. (1 stick) unsalted butter, melted
1/2 cup oil
2 eggs
1 1/2 cups sugar
2 cups buttermilk
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3 cups all-purpose flour, preferably unbleached
1/2 cup stoneground cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
Zest of one lemon, finely minced OR 1 tablespoon Nielsen-Massey Lemon Extract
1 cup of frozen blueberries

Preheat over to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease pan sides. Alternately, grease two 8.5 inch by 4 inch loaf pans. In a large bowl, whisk together the butter, oil, eggs, sugar, buttermilk and vanilla. In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt and lemon zest. Fold dry ingredients into batter, then gently fold in berries. Mix well but gently so as not to break up berries. Spoon into prepared pan(s). Bake until cake tests done, top will be lightly golden and slightly cracked. About 55 minutes for the large cake, 40-45 minutes for the loaves. Freezes well. Serve plain or, as cake ages, can be toasted and offered with butter. 12-16 servings.

Coconut Spiced Lemon Shrimp Skewers

1 pound (16-20 count) uncooked large shrimp, peeled and deveined
1/2 cup unsweetened coconut milk (I use Chaokoh, stir before measuring)
2 teaspoons Thai red curry paste
1 teaspoon freshly grated ginger
1/2 teaspoon chili pepper paste
1/2 teaspoon Nielsen-Massey Pure
Lemon Extract
1/2 teaspoon Nielsen-Massey
Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon fish sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt

In a medium bowl, add coconut milk, curry paste, ginger, chili paste, lemon and vanilla extracts, fish sauce, garlic powder and salt; whisk to combine. Add shrimp and marinade mixture to a large resealable plastic bag; turn to coat. Place bag in a shallow bowl and refrigerate for about 30 minutes. Turn bag occasionally. Place oven rack 6-inch from broiler. Preheat broiler. Line a rimmed baking sheet with foil and coat with cooking spray. Remove shrimp from refrigerator and thread onto metal or soaked wooden skewers*; discard any remaining marinade. Broil shrimp until done, about 2-3 minutes per side. Shrimp can also be grilled by placing shrimp skewers on a prepared grill grate over medium heat, grill until done. *Wooden skewers need to be soaked in water for 30 minutes prior to use. Serves 4-6 Share your recipe by email (celebreatylink@ sbcglobal.net) and if published, I’m sending you a complimentary copy of THE CELEBREATY RECIPES COOKBOOK. Buy one, get 2nd copy at 50% off. Please make checks ($ 18.00 for 2 books) payable to: Glenn Turner, 127 N MAIN ST #1, Crystal Lake, IL 60014. Shipping is free. And what a weekend getaway Glenn and I just had, destination: Baltimore and Washington DC. In a “crab-shell” we did lots of walking, splurging on restaurant foods (incl Phillips crabcakes and sangria), enjoyed food trucks food at DC, moved around Smithsonian National Air and Space Museum (a good snoring time watching Dark Universe, caution: only watch this when you want to doze off, lol), hated the traffic (even witnessed worst ever about 6-mile traffic backup due to an accident), subjected to usual TSA searches and paid $25 for checked-in luggage, really. Of course, there goes my tax refund, lol. Next issue, we will be making cupcakes from Janell Brown (Owner of One Sweet Slice bakery and Winner of the Food Network TV show Cupcake Wars) book, “One Sweet Cupcake,”. We need sweets with this summer weather, slowly but surely making us uncomfortable again. Oh, boy, A/C to the rescue, summer’s here again! FACEBOOK: Celebreaty Link and Via Times NewsMagazine BLOG: Celebr-EAT-y by Sarah Lee (hit subscribe to blog when you visit my blog) BLOGLINK:http://celebreaty4recipe s.wordpress.com/

Nielsen-Massey’s Coconut Spiced Lemon Shrimp Skewers and Vanilla Lemon Farm Cake.

 

Snapshots from Baltimore and Washington DC.

Here’s a recipe compliments of Colman’s Mustard that are sure to please guests when sending summer off with one last festive celebration. Throughout its 200-year history, Colman’s Mustard Dry Powder and Prepared Mustard products maintain an invigorating blend of high-quality brown and white mustard seeds that give all dishes a unique, zesty kick.

Grilled Flank Steak with Mustard Steak Sauce

INGREDIENTS:
1 tablespoon Coleman Superfine Mustard Powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon Weber Sweet & Tangy BBQ Seasoning
¼ teaspoon Mrs. Dash Fiesta Lime seasoning
Salt & Pepper to taste
1½ lb Beef Flank Steak
3 tablespoons A-1 Steak Sauce
1 teaspoon Coleman Original English Mustard
1 teaspoon Seagrams 7 Whiskey
1 ½ teaspoon Golden Brown Sugar
1 teaspoon honey
½ teaspoon garlic (chopped)

INSTRUCTIONS:

Mix the first six ingredients in a small bowl. This will be your steak rub. Take all the rub, setting aside ¼ teaspoon of it for the next step, and sprinkle both sides of the flank steak, pressing in lightly to make sure it sticks. Lay the steak on a parchment paper lined cookie sheet, cover with plastic wrap and place in the fridge for an hour. Take the 1/4 teaspoon of the rub and add it to the next six ingredients and mix in a small bowl. This will be your steak sauce. Cover and place in the fridge for an hour to allow the flavors to blend. When you are ready to grill, heat your barbecue to high heat. Take the steak out of the fridge and let it sit 30 to 45 minutes until it is room temperature before you cook it. This will allow for even cooking all the way through. Spray the grill with cooking spray then place the steak directly onto the barbecue. Grill the steak 4-6 minutes per side. Drizzle it with the mustard steak sauce or serve the sauce on the side for dipping.