Tag Archives: desserts

Mini Lemon & Thyme Pound Bundt Cakes with Lemon Thyme Glaze

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Thanks in part to a gift of fresh lemons from friends, this past weekend was spent in a lemon infused haze.  These mini lemon and thyme bundt cakes were a part of lemon-palooza.  I came across the original recipe from Martha Steward via noblepig.com.  The cakes called for using lemon thyme but here in Albania I am lucky if I can find regular fresh thyme (which I fortunately was this past week) so I used what I had.  To make up for the lack of lemon thyme I added fresh lemon juice and finely grated zest to the glaze. Last time I made a herb infused dessert our guests loved it but Glenn’s office thought I was trying to poison them so I was a bit hesitant to try another savory dessert.  However, I gave it another go and served little cakes as the dessert course of a dinner and they once again disappeared with gusto.

Mini Lemon & Thyme Pound Bundt Cakes With Lemon Thyme Glaze

FOR THE CAKES:

  • 18 Tablespoons (plus 2 Tablespoons) unsalted butter, softened, plus more for pan
  • 1-1/2 cups all-purpose flour, sifted plus more for pan
  • 12 sprigs fresh thyme, plus more for garnish
  • 1/2 teaspoon salt
  • finely grated zest of one lemon
  • 1-1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 6 large eggs room temperature

FOR THE GLAZE:

  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • finely grated zest of one lemon
  • 12 sprigs fresh lemon-thyme

Directions

  • Preheat oven to 350 degrees, with rack in lower third. Butter six (1-cup) molds of a mini angel food cake pan or mini bundt pan. Dust with flour, and tap out excess. Pick 2 teaspoons small sprigs from tops of thyme sprigs, and divide evenly among molds; set aside. Coarsely chop remaining lemon thyme leaves to make 2 tablespoons; whisk chopped thyme with the flour, salt, and lemon zest in a small bowl. Set aside.
  • Put butter into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, scraping down sides of bowl as needed, about 4 minutes. Add sugar. Mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.
  • Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition; mix until smooth. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition.
  • Spoon batter over lemon thyme in prepared molds. Smooth tops using a small rubber spatula. Firmly tap the pan on counter to eliminate any air bubbles. Bake until a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges of molds to loosen; unmold cakes.
  • For the glaze, bring sugar, lemon juice, zest, water and thyme to a simmering boil. Turn down heat and let simmer uncovered for 20 minutes. Place each cake on a serving plate, and drizzle with about 1 tablespoon warm glaze. Garnish with thyme sprig.

Meringue Drops

Egg whites and sugar. It doesn’t get much easier than these cookies that can be dressed up or down to fit any occasion.  For Christmas I’ve doctored mine up with a bit of red and green food coloring, added some colored sugar and they are good to go.  I’ve experimented with different flavorings as well.  Vanilla is always tasty but I found some creme de menthe in pantry used that to make mint ones.  In the past, I’ve also used orange or lemon extracts as well.  Which ever flavor you decide to use, they are sure to be a hit.








MERINGUE DROPS 
 
2 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tarter
1/2 cup super fine sugar (if you don’t have super fine sugar use regular white sugar and pulse it in a
   food processor for a few seconds)
1 teaspoon extract of your choice
coarse sugar and food coloring if desired
1)  Preheat oven to 250 degrees.  Line two cookie sheets with parchment paper and set aside.
2)  In a clean, non-plastic bowl beat the egg whites with an electric mixer on high speed until frothy.
3)  Add the salt, cream of tarter, and food coloring if using and beat until blended.
4)  Gradually add the sugar until completely incorporated and stiff peaks begin to form.
5)  Add the extract and beat until completed incorporated and no streaks
     remain.  Continue beating until the peaks are shiny.

6)  Using a small dough scoop, tablespoon or a pastry bag, place tablespoon sized portions of the

      meringue mixture on the prepared cookie sheets.  Sprinkle with coarse sugar if desired.
7)  Bake in the preheated oven for 1 hour.  Without opening the door, turn off the oven and allow to sit
      for 1 1/2 to 2 hours until the cookies are completed cool and crisp.

Store the cookies in an airtight container until ready to eat.

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