Do you ever have those days where you just want to nest? I mean nest and clean. Yesterday was that day for me. My office was just in shambles. For anyone who knows me personally, you know that I am a complete neat freak. My definition of shambles may be a bit off from others, but for me, it was driving me crazy. After several hours of purging and reorganizing, my office is back up to my standards. I just feel calmer when my surroundings are in order and aesthetically pleasing to the eye.
Next weekend, if the nesting mood is still prevalent, then I will tackle the closet. I know I have numerous items that I can donate. There is a particular charity I have in mind to donate some work related items. The organization is called Wardrobe for
Opportunity and they support community members in their effort to find and sustain
employment. They partner with volunteers
in the community to give back through being a professional image coach,
boutique volunteer, mentor and other various programs. I have been searching for an organization to
give some of my time to and I believe I have found it.
Speaking of nesting, it is always great to get together with my parents. They are comforting, easy to be around and bring me joy. We had my parents over for dinner last weekend to simply spend time together and catch up. The weather was perfect for dining outside and I utilized my farmers market finds to whip up a simple dinner that was packed with flavor. We began with a stacked heirloom tomato caprese salad which was followed by coffee rub roasted pork tenderloin, fingerling potatoes and haricot verts. I served my cranberry, orange and ginger chutney for the pork tenderloin which added that extra punch of flavor.
I wanted to serve a light dessert that highlighted the ripe, fruity strawberries I found at the farmers market. I had not made a sponge cake in a hundred years, so after digging up my recipe, I decided to infuse with some bright lemon flavor and a light vanilla cream. The strawberries macerated in a bit of triple sec and sugar to bring them up a notch. The end result was simple perfection on a plate.
Lemon Sponge Cake with Triple Sec Strawberries
Lemon Sponge Cake
5 Egg yolks
2/3 Cup Sugar
1 teaspoon lemon juice
Zest of one lemon
5 Egg whites
2/3 Cake flour
¼ teaspoon salt
1 teaspoon baking soda
3 Tablespoon melted butter
Beat egg yolks until thicken and lemon colored, then gradually add 1/3 cup sugar, lemon juice and lemon zest and stir well until combined. Next add the dry ingredients to the egg yolk mixture and combine well. Set aside.
Using a stand mixer, add the egg whites and beat until almost stiff then gradually add the other 1/3 cup of sugar. Beat until stiff peaks are formed. Fold in the egg yolk mixture with a spatula into the egg white mixture. Fold in the melted butter to the mixture.
Prepare a 10x15x1inch jelly roll pan that is lined with parchment paper. Pour the batter into the pan and spread evening. Bake at 375 degrees for 12 minutes. Sprinkle with powdered sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioner’s sugar. Trim edges if needed, roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream and then re-roll the cake and sprinkle with more confectioners’ sugar.
Vanilla Whipped Cream
1 Cup Heavy cream
¼ Cup sugar
1 Tablespoon vanilla
Add all of the above ingredients to a stand mixer and beat on high until thick. About 4 to 5 minutes. Carefully watch so it doesn’t become too thick.
Triple Sec Strawberries
2 Cups Strawberries (hull removed and cut into quarters)
¼ Cup sugar
1 Tablespoon Triple Sec
Add all of the ingredients above and let sit in the refrigerator at least one hour. Service along side a slice of the lemon sponge cake.