Hello my fellow
foodies! I hope you all had a wonderful Easter weekend with your family and
friends.
Mine of course was
full of tasty food, aggressive Easter egg hunting, and tons of artistic egg
dying.
Every year, my mom and
I set aside the Saturday before Easter to get together for some champagne and
egg dying. We are super serious about our process. We utilize special tools and
techniques (which if I told you I would have to kill you) and dye dozens of
eggs. Literally.
If we are lucky my
brother Josh will be around to help, or I can convince a girlfriend to come
over and help. If we are extra lucky, we can convince my dad to do ONE.
But this weekend must
have been a full moon or something crazy because we had TOO many helpers. So
many we had to boil more eggs.
Wes, myself, my mom,
both my brothers, Albert’s girlfriend Samm, Albert’s friend Trent and Trent’s
roommate all got their egg dye on.
And of course my
family can’t just do something for enjoyment. We had to make it a competition.
We made Dad judge who’s egg collection was best.
All I’m going to say
is that I didn’t win. But I should have.
But I won in the
kitchen with this perfect Easter dessert.
You will need…
5 tablespoons unsalted
butter, melted
1 cup sugar
4 tablespoons flour
4 eggs divided, yolks
lightly beaten and whites stiffly beaten
3 Meyer lemons, zested
and juiced (about 1 tablespoon zest and 1/3 cup juice)
¼ cup half and half
Pinch of salt
1 cup blueberries
Start by preheating
your oven to 350 degrees F.
In a large mixing
bowl, blend together the melted butter, sugar, flour and salt until completely
combined.
Add in the egg yolks,
lemon juiced, zest and half and half and mix well.
Fold in the stiffly
beaten egg whites just until combined.
Lightly grease an 8 x
8 inch baking dish.
Pour the batter into
the dish and bake just until set. About 45 minutes.
In the last 5 minutes
of baking, pour the blueberries over the cake and finish baking.
Allow the cake to cool
and serve warm sprinkled with powdered sugar or topped with a scoop of your
favorite ice cream.
Love and Beer Floats
Angela
Meyer Lemon and Blueberry Pudding Cake
5 tablespoons unsalted
butter, melted
1 cup sugar
4 tablespoons flour
4 eggs divided, yolks
lightly beaten and whites stiffly beaten
3 Meyer lemons, zested
and juiced (about 1 tablespoon zest and 1/3 cup juice)
¼ cup half and half
Pinch of salt
1 cup blueberries
Start by preheating
your oven to 350 degrees F.
In a large mixing
bowl, blend together the melted butter, sugar, flour and salt until completely
combined.
Add in the egg yolks,
lemon juiced, zest and half and half and mix well.
Fold in the stiffly
beaten egg whites just until combined.
Lightly grease an 8 x
8 inch baking dish.
Pour the batter into
the dish and bake just until set. About 45 minutes.
In the last 5 minutes
of baking, pour the blueberries over the cake and finish baking.
Allow the cake to cool
and serve warm sprinkled with powdered sugar or topped with a scoop of your
favorite ice cream.
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