Recipe Talk

If only Granny had written down her recipe for the tasty topping she served on her delicious poundcake!

She was born 1900, grew up in the South during the depression so......

Merry Christmas to all and thanks in advance!

Lemon Glaze:

In mixer bowl beat 1 egg white until
frothy.

Add 1 1/2 cups sifted confectioners sugar and 1
tablespoon lemon juice.

Beat well.

Thin glaze with extra
lemon juice, if needed.

Lemon Glaze:

1/2 cup freshly squeezed lemon juice

2 cups confectioners' sugar, sifted

1 lemon, zest finely grated

1 tablespoon unsalted butter

Technically you should make this simple lemon glaze in a double boiler

(i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.

Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves.

Add the lemon zest and butter. Nuke it for 30 seconds on high.

Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.

Let it set a minute before serving.

www.foodtv.com

Lemon Caramel Sauce:

1 cup sugar

3 tablespoons water

6 tablespoons freshly squeezed lemon juice

1/2 vanilla bean, split

Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool.

To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce.

Chef Gale Gand