Strawberry Whipped Cream Stack of Deliciousness

Martha featured a beautiful cake on her cover this month, Chiffon Cake with Strawberries and Cream http://www.marthastewart.com/901686/chiffon-cake-strawberries-and-cream.  As soon as the magazine came in the mail I knew I wanted to make it.  It reminded me of a cake my grandmother used to make when I was growing up--just a plain cake with strawberries and whipped cream.  She called it strawberry shortcake and I think I was quite a way into adulthood before I realized that actual strawberry shortcake is supposed to have, well, shortcake.  

I put off making Martha's version for a bit.  First I thought I would make it for my son's birthday party, but he was inviting a ton of kids and the cake didn't look big enough.  I bought a cake for the party, and thank goodness I did because transporting the strawberry cake to the pool where we had his party and keeping it in tact in the heat would have been a challenge.  My mom visited last weekend so I made it during her visit.  

It was not a difficult cake to make, but did require a lot of bowls for mixing different element of the cake.  I typically like to make one bowl cakes, two at the most, but at one point I had three separate bowls of ingredients mixed or being mixed, not to mention the strawberries macerating separately.

Dry and wet ingredients ready to go.

I did appreciate that although the recipe required separating 9 eggs, it also used all 9 egg whites and 7 of the yolks.  I hate having a bunch of leftover yolks or whites.  The recipe did not call for greasing and flouring the cake pan, which I thought was odd.  I decided to do it anyway, espeically since I don't have a straight sided tube pan, only a decorative bundt pan that you can't just loosen by running a knife around the edge.  There was way too much batter for my pan, although it was the same size the recipe called for, so I just made a smaller cake as well and froze it for when I have a dessert emergency.

Everything went well with baking, but I was confused by the cooling instructions.  The recipe said, "let cool upside down (over a bottle or on tube-pan feet) 1 hour."  Upside down?  What does that mean when it's a tube pan?  Upside down from the way the cake went in the oven or upside down from the way the cake will be served?  I went with the latter...

     
but in hindsight I think that was not what she meant.  Maybe if I had not imbibed the contents of my "cooling stand" (I made sangria too) it would have been more clear at the time.  But, I did ask my husband, mom, and step-dad (yes, all also drinking sangria) and we all came to the conclusion that if we had cooled the cake the other way it would have just fallen out on the counter.  Well, after trying to get the cake out of the pan, I now know it would not have just fallen out.  That sucker was stuck in there.  It wasn't easy, but I did manage to get it out without any real damage (so glad I decided to grease the pan!)

Slicing the cake into three layers was easier than I expected and the result was a very pretty and very delicious cake. 

Just looking at it makes me want more!

Everyone agreed it was teriffic.  We all had decent sized pieces and all went back for seconds.  There were only six of us total (two children) but we still managed to polish off nearly three quarters of the cake in one sitting.  I mentioned how good it was right?  I should have taken a picture of the inside because the cut layers were really pretty, but I guess I got wrapped up in eating and forgot about blogging.  It looked exactly like this picture on Martha's website. 

I would make this cake again in a second.   It's one of best, if not the best, recipe I've tried so far for the blog.  I'm actually going to buy the proper tube pan so I can keep making it without having to worry about the nooks and crannies on my bundt pan.  I also might try putting down a layer of whipped cream on the bottom of the layer and then mushing the berries into it so it's a little more stuck together. I'll also try cooling the cake upside down as instructed and let you know how that works out!

-Jacqui

A Crumblicious Father's Day Feast

For Father's Day, we decided to have a BBQ with corn on the cob, baked sweet and regular potatoes, heirloom tomato and fresh mozzarella salad, and traditional salads.  AND since it was Father's Day, there was, of course, meat involved.  Martha had a recipe for grilled marinated hanger steak that seemed perfect.   Not being an expert on red meat, I wasn't familiar with hanger steak and if you're not either, hanger steak is the kind of meat they use when serving fajitas at a Mexican restaurant.

As directed, the steak had been marinating for hours and all the sides were in various stages of prep, only to find out there was no gas in the bloody grill!!  Some colorful language went through my mind and some may have slipped out of my mouth.  I mean, really?? How does this always happen??  It was Sunday evening and of course, all the stores were closed.  So we had to improvise and used my trusty iron skillet.  I quickly seared the steak on the stove and then baked at a high heat in the oven.  Perfection. The only problem was Martha's recipe - she requires a 1/4 cup of balsamic vinegar and it still tasted quite strong after being cooked.  While we enjoyed the steak, we'll likely try a different recipe next time.

Martha also has a Raspberry cobbler in this month's issue, but I'm not super keen on the biscuity texture of cobbler, so I opted to make a crumble instead.  It never disappoints.

I decided on the blackberry, raspberry, and apple crumble, but it'll work with just about any fruit combination you can fathom.  I used two Granny Smith apples, a pint each of blackberries and raspberries.  It's a perfect summer dessert and it's super easy.

Combine until crumbly:
1/2 cup butter
1 cup of flour
1 cup of sugar

Cover fruit with the crumble and lightly pat down.  That's it.

Bake at 350 degrees until the crumble is slightly golden (about 40 minutes).

I've used this recipe for years and it's always a crowd pleaser.  Give it a go and let me know what you think.

Ali

Hi-Ho Silver!!!

This month Martha suggests transforming a boring basket into something with a little sass by spray painting it silver.  Not only did this project sound like fun, but it was also a reader request!  (We really heart our readers!)

I like this look, so much that our holiday wreath is still hanging in our living room.  I can't think of a  better way to welcome summer than silver feathers and pine cones, can you?

While I'd like to claim I sprayed this one, I can't.

Anyway, Martha suggests using a basket you already have and I don't know about you, but in our house that kind of stuff goes to Goodwill.  So, to Homegoods I went.

Before...

And after!

I might have used the basket to hold firewood.  I think it would be an appealing contrast to the silver paint.  BUT, I wonder what our reader will use it for...  You will let us know, won't you!  :)  Hope you enjoy it, sweetie! 

Martha also claims you can transform a simple straw hat into a "chic make-it-yourself accessory you’ll use all season."  Ummm.. no.  Unless we're actually in a Sex in the City episode circa 2002.

Source: Martha Stewart 

This project is perfect for those who like instant gratification (read: me).  Transformation in seconds.  I'm now searching high and low for other things to spray paint.  Nothing is safe! 
 

Ali

Eggs On the Go

I was totally game to try an egg sandwich in the magazine this month, because, really, who doesn't love an egg sandwich?  This one was on a section of baguette, sliced lengthwise and toasted in the oven with a slice of cheddar cheese on each side.  Then two fried eggs and slices of tomato on the inside (it also called for basil leaves, but that didn't appeal to me at all.) 

My husband really liked it, declaring that "the bread totally makes it!"  I guess he was ready for a change from my usual offering on an English muffin.  I liked it too, but I think I'm still partial to the English muffin version, total comfort food, probably because that's how my mom made them for me.  I made a particular yummy version this morning with scrambled eggs, slices of smoked salmon, and cream cheese.  Now that's an egg sandwich!

Jacqui

Why dye?

One of Martha's "good things" this month is to "just add color" - in other words dyeing various items no one but Martha would ever think to dye. What you ask? Paper cups and bowls (yes, really) and bamboo place mats. I'm sorry, but dyeing paper cups and bowls is just ridiculous. If I want cups and bowls that are not white, I will do what most normal people would do, head to Target and buy cups and bowls in the color scheme I want.

Trying to be a good sport though, when Ali and I divided up our monthly tasks I agreed to try the bamboo place mats. I told Ali I they looked pretty at least so I'd give it a go.

Our conversation then went like this:

Ali: Ok, but she didn't dye those.

Me: What do you mean?

Ali: Either she didn't dye them or she embroidered them with white thread after she dyed them.

Me: Lies, lies, oh, Martha, how thou dost deceive...

Ok, I didn't say that, but really Martha, isn't it bad enough everyone already feels inferior to your craft skills, now we have to keep up with embellished craftiness.  Needless to say I didn't try to dye bamboo place mats, but, then again, neither did Martha.
- Jacqui

Goat Cheese Galore

This is super easy, rich, and makes for a very satisfying lunch.  I have to be honest though, I didn't use goat cheese, I used herb Boursin.  I had some in my fridge and I thought it really couldn't be that different, could it?  Martha's recipe also called for fig jam and since I think it's quite dry, I opted to skip it.

Looks yummy, right?

It was. :)

The contrast of the drizzled honey and salty prosciutto was just outstanding.

Ali

*******

I made Martha's baked goat cheese dip, which with the prosciutto and goat cheese recipe Ali made were from Martha's "Good Things" section on what to do with left over goat cheese.  The tip was basic--crumbled goat cheese topped with marinara sauce and baked in the oven until brown and bubbly and served on toasted French bread.  This would be a great way to use leftover goat cheese if you have leftover goat cheese.  I didn't.  I didn't have marinara sauce either.  So I had to make a batch of marinara sauce and buy goat cheese, but I bought the cheese at Costco where it of course comes in a giant two pack.  So, this recipe kind of had the opposite effect--I NOW have a ton of leftover goat cheese and leftover marinara sauce.

Anyway, my husband and I liked the dip, but I could only eat it once in a while.  Would be a good party appetizer if I could figure out a way to make it not look so grease spattered. 

I actually like my way to use up leftover goat cheese best.  Cut 1/4" thick slices and pat in breadcrumbs on both sides, then toast in the toaster oven or oven until lightly browned.  I use 2-3 toasted disks to top a salad.  So delicious!

Jacqui