Baking Classics
The Technique
Lemon-Cornmeal Streusel
Lemon-Cornmeal Streusel is one of those bakeshop staples that may be used for a variety of recipes. Sprinkle it over Nectarine Galettes when a lovely crisp dessert is in order or use it over kolaches to handcraft a stellar breakfast pastry. The key to making this basic fundamental is making certain the mixture retains a sandy, course texture. Press it between your hand & release it back into the bowl – the streusel should leave the impression of your fingers when it’s ready for chilling. Learn how to make a classic that may be used for a number of specialties.
Lemon-Cornmeal Streusel
makes 1/2 cup
3 Tbsp sugar
2 Tbsp all purpose flour
1 Tbsp plain yellow cornmeal
1/2 tsp lemon zest
1 Tbsp cold butter, cut into pieces
Combine the sugar, the flour, the cornmeal & the lemon zest in a small bowl. Cut in the butter using a pastry blender until sandy in texture. The mixture will seem dry. Form small clumps of the streusel in your hands & release back into the bowl. Chill 10 minutes. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Zest Fresh Citrus
Originally developed for woodworking, the sharp, tiny blades of a microplane grater make this simple preparation task a breeze. Apply this technique to any citrus fruit for your most flavorful recipes ever.
The Technique
Hold the microplane grater over a cutting board, allowing the tip to rest over the surface at an angle. Swipe just the outer portion of the citrus over the tool towards the board. Turn the fruit after each swipe. You only want to collect zest with color & not the white, bitter pith just underneath the surface. Repeat the process until you have collected the amount needed for the recipe. Execute this process before juicing the fruit in order to make the best use of your purchase.
The Tune
“Stairway To The Stars” Ella Fitzgerald
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Be sweet.
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