Ingredients
Meat Sauce
Harter House World Flavors 1500 E. Republic Road Springfield, MO 65804 Phone: 417-886-4410
I have not yet tried this cake, but I thought it looked really good, so I'm going to share it.
It comes from a blog called JoCooks.com.
INGREDIENTS
3 Medium cucumbers, peeled and sliced 1/4 inch thick
1 Medium Onion, sliced and separated into rings
3 Medium Tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
2 teaspoons salt
1 teaspoon fresh coarse black pepper
1/4 cup oil
DIRECTIONS
Peel and slice the cucumber 1/4 inch thick, slice onion and separate into rings, then cut tomatoes into wedges and toss into a large mixing bowl.
Add in 1/2 cup vinegar, 1/4 cup sugar, 1 cup of water, 2 teaspoons salt, ground pepper, and oil.
Stir to combine and let chill for 1-2 hours. Serve and enjoy.
How to make Classic Homemade Aioli:
Variation: Aioli reaches a whole different level when you roast the garlic first. Spread 4-5 cloves of unpeeled garlic on some foil, drizzle with olive oil, and wrap up. Roast at 400 for about 30-40 minutes until a fork slides in easily. Let cool. Prepare aioli with the garlic as usual.
*If you do not have a blender or immersion blender, you can do all this in a bowl. Whisk all the ingredients together up until the eggs, then SLOWLY whisk in the oil in a gradual stream. Whisk constantly while slowly adding oil to make sure it emulsifies.
The flavor of olive oil is kind of strong, which is why we are toning that flavor down with a lighter flavored oil. (But if you only have one kind or the other, it's still going to taste great!)
INGREDIENTS
FOR THE CAKE
1 1/4 cups (2 1/2 sticks) salted butter
1 cup water
1/2 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup sour cream
2 tablespoons lemon zest
2 eggs
1 teaspoon pure vanilla extract
1 1/4 teaspoon baking soda
1/2 teaspoon salt
FOR THE GLAZE
3 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest
INSTRUCTIONS
Preheat oven to 375 degrees
Grease a rimmed 18x13x1-inch half sheet pan with softened butter
In a large pot set over medium heat, melt the butter. Add the water and the lemon juice, increase the heat, and bring to a boil. Remove pot from the heat and allow to cool at least 5 minutes. Then briskly stir in the flour until smooth, followed by the sugar, sour cream and lemon zest. Stir in the eggs until fully incorporated. Mix in the vanilla and lemon extract. Then sprinkle the baking soda and salt over the top of the batter. (Make sure there are no lumps) and stir them in until all ingredients are well blended.
Pour the batter into the prepared sheet pan and smooth the top. Bake for 15 - 18 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool the cake completely before glazing.
FOR THE GLAZE, measure the powdered sugar into a bowl and stir in the lemon juice until completely smooth. Add a bit more lemon juice if the glaze is too thick. or a little more powdered sugar if it is too thin. Pour the glaze over the cooled cake and immediately spread a thin, even layer.
Chill uncovered for at least 30 minutes to allow the glaze to set before slicing. Cover tightly and refrigerate any leftovers.