2021 Summer Homefront Magazine

Page 47

From our Kitchen continued...

LEMON BASIL OLIVE OIL CAKE

1/2 cup flavorful extra-virgin olive oil 1/2 cup + ¼ cup Swerve granulated sweetener Finely grated zest of 1 medium lemon 1/4 cup strained fresh lemon juice 1 cup chopped fresh basil 4 large egg yolks 2 cups blanched almond flour 1/4 cup tapioca flour 1 tsp baking powder 1/2 tsp salt 4 large egg whites 1/2 tsp cream of tartar Position a rack in the lower third of your oven and preheat to 325 degrees Fahrenheit. Spray a Bundt pan WELL with cooking spray. (They sure are pretty, but awfully temperamental when it comes time to let go!)

sip& savor

In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Stir in fresh basil. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine. Beat egg whites and cream of tartar on medium-high speed until foamy. With the mixer running, gradually add in the remaining ¼ cup swerve and continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out. Fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites. Scrape the batter into the prepared pan and smooth the top. Drop the pan on the counter a few times to get rid of any air bubbles. Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. Let the cake cool slightly, then loosen the edges with a knife and turn onto a cooling rack to cool completely. Decorate with grated lemon zest, torn basil, and a few slices or wedges of lemon. Delicious as is, but over the top with a dollop (or 3) of coconut whipped cream.

COCONUT WHIPPED CREAM

Place a can of unsweetened coconut milk in the fridge for several hours or overnight. Pop your mixing bowl in the freezer for 10 minutes or so before making the whipped cream (crucial step!). Open the can, and drain out the coconut water that has now separated and is at the bottom of the can. Put the remaining solid coconut cream in the bowl, and blend on high speed for 2 minutes. Add in 2 tbsp. swerve powdered sugar, and beat for another minute. Serve immediately or refrigerate until use. n

Shake it Up

Fresh Summer

Cool off with a variety of delicious shakes! Chocolate, vanilla, strawberry, Oreo and cream. Offering you the classics from fish ‘n chips and burgers to spaghetti and salads. Beer and wine too! Take home a strawberry pie. Delivery within city limits, dine-in or carry-out.

Light fare yet fulfilling. The farm fresh ingredients will not weigh you down. This direct trade coffee shop serves baked goods/vegan food options and everything from traditional drip coffee to macchiatos and cold press juices.

TUCKEY’S BIG BOY

MUSGROVE & COMPANY

(517) 423-7464 | bigboy.com  12701 E Monroe Rd, Tecumseh Sun-Th 7-8, F & Sat 7-9

musgrove.company  135 E Chicago Blvd, Tecumseh 1300 W Michigan Ave, Jackson

Hey, Guess What? Everyone (non-members too) can enjoy, professionally prepared, delicious dishes (like grilled salmon w/ wild rice pilaf). Order online at tecumsehgolfclub.com! Social memberships available to dine-in or eat on patio overlooking the course. Carry out too.

TECUMSEH GOLF CLUB

Order online at tecumsehgolfclub.com  5200 Milwaukee Rd, Tecumseh

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