Cities Restaurant Poppy Seed Cake

Today’s 5 star secret recipe comes from Cities Restaurant in Los Angeles.  This polished hangout offers elevated American comfort fare and cocktails.  They make a wonderful pound cake with butter and poppy seeds.  Give this recipe a try, it’s really delicious.

Enjoy!

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Cities Restaurant Poppy Seed Cake
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Cake:
3/4 cup (1 1/2 sticks) butter, plus more for preparing pan
2 1/4 cups flour, plus more for preparing pan
1 cup poppy seeds
1/3 cup honey
1/4 cup water
3/4 cup granulated sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
1 teaspoon salt
2 1/2 tablespoons lemon juice
1 teaspoon baking soda
1/2 teaspoon baking powder

Heat the oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.

Combine the poppy seeds, honey and water in a saucepan and cook over low heat until the water evaporates, stirring frequently, 4 to 5 minutes. Cool.

Cream together the butter, sugar, lemon zest and vanilla. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream, poppy seed mixture, salt and lemon juice at low speed, combining thoroughly.

Sift together the flour, baking soda and baking powder. Add the flour mixture to the poppy seed mixture. Beat at low speed until thoroughly combined.

Pour the batter into the pan. Bake until the cake draws away from the sides of the pan and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cover with foil if the cake browns too quickly. Remove the cake from the pan and cool to lukewarm.

Lemon glaze:
6 tablespoons lemon juice
3/4 cup powdered sugar

Combine the lemon juice and powdered sugar in a saucepan. Bring to boil and cook until a thin syrup is formed, 1 to 2 minutes. Brush the glaze over the lukewarm cake.

Serves 12

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Arrows Cocoa-Currant Cocktail

Today’s 5 star secret recipe comes from Arrows restaurant in Maine.  Arrows was the flagship restaurant of James Beard award winning chefs Mark Gaier and Clark Frasier.  They served a delicious cocktail made with gin, red currant sorbet and cocoa-infused simple syrup.  It’s a lively and complex drink.

To make cocoa-infused simple syrup, combine 1/2 cup water and 1/2 cup sugar in a saucepan over high heat; bring to a boil, and cook until sugar is dissolved. Stir in 1 1/2 teaspoons cocoa powder and let cool. Chill until ready to use.

Enjoy!

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Arrows Cocoa-Currant Cocktail
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Lemon wedge for rimming the glass
cocoa powder, for rimming the glass
2  ounces gin
1  teaspoon cocoa-infused simple syrup*
¼  ounce freshly squeezed lemon juice
1  small scoop red currant sorbet (or raspberry sorbet)
Edible flower, for garnish (optional)

Rim a chilled cocktail glass by swabbing the exterior of the rim with a wedge of lemon, then rolling the rim in cocoa powder to coat evenly. Shake off excess.

Combine liquid ingredients and sorbet in a cocktail shaker with ice, and shake. 

Strain into the prepared glass, and garnish with the flower.

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Josephine’s Brussels Sprouts With Peanut Vinaigrette

Today’s 5 star secret recipe comes from Josephine in Nashville, Tennessee.  This restaurant served modern American cuisine and wine in a stylish space.  They serve a delicious Brussels sprout dish that is tossed with peanut vinaigrette.  The peanut butter gives a rich and salty flavor similar to bacon.

Enjoy!

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Josephine’s Brussels Sprouts With Peanut Vinaigrette
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2  pounds brussels sprouts, trimmed, halved and rinsed in cold water
¼  cup peanut oil
Salt
4  teaspoons champagne vinegar
2  teaspoons honey or maple syrup
2  tablespoons unsweetened peanut butter, creamy or chunky
Hot sauce or chile oil (optional)
1  large navel orange
3  tablespoons dried tart cherries or cranberries, plumped in warm water, drained and coarsely chopped
Crispy fried shallots, for garnish (optional)
Chopped fresh mint, for garnish (optional)

Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.

Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.

Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.

When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.

Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.

Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

Serves 8-10

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Hurley’s Grilled Mussels with Red Wine and Chorizo

Today’s 5 star secret recipe comes from Hurley’s in Yountville, California.  This casual Californian-Mediterranean eaters has a lively bar and spacious patio.  They offer a wonderful dish of grilled mussels that are steamed with chorizo and a red wine broth.  Serve the dish with plenty of grilled bread to dip into the broth.

Enjoy!

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Hurley’s Grilled Mussels with Red Wine and Chorizo
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2 tablespoons olive oil
1 tablespoon chopped shallots
1 tablespoon chopped garlic
4 ounces Spanish chorizo (pre-cooked), chopped
1/2 cup red wine
1 pound mussels
1/4 cup chopped, peeled and seeded tomato
1/4 cup chopped fresh parsley
1/4 cup ( 1/2 stick) butter, diced
Salt and pepper

Heat a grill over medium-high heat until hot.

Meanwhile, heat a large saute pan over medium heat. Add the olive oil, shallots, garlic and chorizo and cook, stirring frequently, until the shallots are softened, 4 minutes. Stir in the red wine and reduce it by half, 3 to 5 minutes. Remove from heat.

Place the mussels in a wire basket and place over the grill just until they begin to open.

Transfer the mussels to the saute pan and toss with chorizo and reduced wine. Heat the pan over high heat until it begins to boil. Stir in the tomatoes, parsley and butter, and season with a pinch of salt and several grinds of pepper, or to taste.

Remove from heat and serve immediately.

Serves 2 

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)