“Badger hates Society, and invitations, and dinner, and all that sort of thing.” -The Wind in the Willows
After a year of extremely innovative and unique potlucks, I have to say I'm worn out. Don't get me wrong, the notion of curry, kimchi, and gelato as a meal still thrills me, but the more orderly (shocking) side of me does really enjoy a proper dinner party. I like planning a meal from start to finish and working through a common theme. I also like other people having to worry about the booze, amirite? Luckily, I have moved in with a wonderful roommate who a) likes to cook (like me) and b) has friends here (working on it). This makes for numerous dinner party opportunities. Here are some of the spoils from our last one. Although she will give me WAY too much credit for the dinner, she was in fact the star chef of the evening.
---Gin & Tonic---
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---Spelt and Rye---
---Natural Habitat---
---Fennel, Spring Onion, Beet, Smoked Trout, Elderflower Vinegar---
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---Beef Sausage, Kale, Celery Root Gratin---
---Nut-stuffed Kabocha Squash---
---Apple & Marzipan Tart---
MY CONTRIBUTION
Citrus Yogurt Cake
Just kidding, I made this loaf a week earlier, but we did munch on it all the way up to the dinner date. We did have a smaller dinner a few days before the big one and served the cake with a marmalade syrup and sour cream. Forever Fancy.
This cake is grand because you can almost make it in your sleep. Sift all of the dry ingredients (except the sugar) together into a small bowl and set aside. In a larger bowl, combine the sugar (1 cup), eggs, yogurt, zest, and vanilla. Pour the dry into the wet and mix. Confession: I didn't have lemons so I used oranges, but I did have lemon yogurt, so it was still tart and wonderful. The last step is to stir in the oil. I found this odd as I think it overworks the gluten a bit and results in a slightly springy texture. I think some people prefer this, but try adding the oil to the wet ingredients; that's my approach next time. Pour the batter into a lined or greased and floured pan and bake for 50 minutes or until golden in color.
To make the syrup, cook the 1/3 c of juice with the remaining 1/3 c of sugar until it has reduced to a syrup. To make the glaze, simply combine the extra juice and powdered sugar until a loose paste forms. When the cake comes out of the oven, immediately pour the syrup over it. After it has cooled a bit, pour the glaze on. Let it set and you're ready for some tasty cake, fit for breakfast, elevenses, tea, pudding, midnight...
Recipe
Adapted from "The Barefoot Contessa at Home"
350 F, 8 ½ x 4 ¼ x 2 ½-inch loaf pan, 50 min
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
