Lemon Salt Lemon Cupcakes

07.10.2011

Helene Dujardin
(Senior Editor)

In the ruin edited the closing segment of my day commute to Portland a couple of weeks within the past. I secure lost in my reminiscences of Portland every time I mediate at this closing space. The day used to be jam filled with relaxing adventures…it kept my camera busy and contented.

I stopped my day commute on the linked trace it started, taking Sunday as an additional day to relax sooner than getting back to work. A day spent with chums, visiting more of Portland, free of agenda. More time to employ with Tami, Nicole and Andrew to mosey about town. One pit discontinuance at The Meadow salt and chocolate store impressed the Lemon Salt Lemon Cupcakes pictured above.

Prior to I commence waxing poetic in regards to the store and the salts, let’s (re)consult with that closing segment of the Chunky On Oregon day commute. Kuddos all yet again to Dash Oregon for the nice day commute. I will be succesful to’t wait to mosey back with Invoice or my household.

We started radiant and early at one of many farmers market. A mix of meals vendors, fresh scheme and flower stalls as a ways because the admire can glance…Cakes and dinky bites from the dinner looked within the back of a case and I was tempted to secure more macarons and brownie bites…

Elegant displays of pastries from diversified bakeries on the city along with what regarded as if it will mediate admire an ever ending sea of flowers strewn in regards to the market.

I’ve to claim that seeing one of Portland farmers market made me very ample with our like. Despite the indisputable truth that smaller, we are equally by quality and diversity of scheme, farmers and artisans.

A indicate of various forms of mints and basil along with other Asian staples. Heirloom tomato season used to be in full power and they also were popping at resplendent about each and every nook.

Vegetation as a ways because the admire can glance…

Bouquets of Brussel sprouts and vivid cauliflowers.

Artichoke flowers…engaging coloration.

Elegant scheme in each and every single space. I am telling you, my finger used to be glued to my shutter button!

My favorites… Ronde de Nice zucchini are supreme for “Petits Farcis” admire my grandma ragged to secure. Recipe here.

Garlic, garlic flowers and more beautiful flowers…

After an intensive tour of the market, we essentially had to discontinuance and store for the objects we would possibly perhaps maybe employ one day of the foremost workshop of the day on conserving and canning. As you would possibly be in a convey to repeat, it used to be no longer an superior job to gain the entirety we would possibly perhaps maybe need!

Jennifer from Sassafras Southern Kitchen led our workshop on canning and conserving. We space up at KitchenCru, a community kitchen and culinary incubator which is ready 24/7 so that diversified industry can cook dinner and equipment their products safely when their schedules enable it.

We ragged the entire beautiful heirloom tomatoes we had picked up earlier at the market and space up diversified space of cutting and canning for the following three hours.

The final product used to be Sassafras Southern Kitchen signature tomato bask in. A small bit sweet, a small bit vinegary and simply delectable. I made it twice since I came back from Portland and we are resplendent slathering it on the entirety. Will post the recipe soon!

Lunch used to be served resplendent within the eating space of KitchenCru space and catered by three award winning chefs in Portland. Over again, we did no longer lack sizable meals exquisitely prepared. The meal used to be topped up within the most delectable manner by Salt and Straw Salted Caramel ice cream. This personnel is younger but they’re already increasing some sizable buzz around them. Justifiably so.

My afternoon session used to be all about charcuterie. My resolution. I do know, I will be succesful to have long previous with chocolate or ice cream making but I needed to carry out one thing entirely utterly different and enviornment my camera admire, my point of view and smartly….I carry out admire charcuterie. Unpleasant and straight forward.

Our class used to be led by Paula Markus and Eric Finley of Nick Butchery and Charcuterie. The enthusiasm and care they’ve for their industry used to be contagious and evident within the usual of their products and the meats they employ to care for such requirements courtesy of Mt Shadow Pure Meats.

We started by making rooster liver bourbon mousse, then moved on to starting pancetta (it wants months to cure) and gathering herbs and seasonings for it.

Each Paula and Eric tagged personnel one day of the afternoon to take us by technique of the many products and processes of their operation. Apart from they had a entire hog introduced in and took us by technique of the many cuts and how they’d be ragged. Studying where you meals comes from…

After our session and a fast refresher at the resort, we boarded a bus, direction the Willamette Valley wine country for the Chunky On Oregon culmination dinner at Penner-Ash Wine Cellars. The surroundings were beautiful and we obtained here resplendent because the sun used to be environment and the Golden Hour used to be environment a comely cozy glow on the entirety.

More flowers in each and every single space and loads of more surprises at each and every turn within the backyard. More on that later.

The eating room used to be beautifully space and each and every table used to be embellished with more flowers and a tablet of local Xocolatl de David chocolate bar used to be given to each and every attendee. I regretted that we did no longer secure a tour of the property or the operation. It would have been nice to hear about their vision and products.

The dinner used to be done by local chef Vitaly Paley and his workers and each and every dish used to be paired with utterly different wines. Despite the indisputable truth that every particular person gorgeous in their very like manner, dishes and wines, I’ve to claim my sensory palette used to be overwhelmed. So necessary so that I will be succesful to’t repeat you who used to be what and where.

Regarded as one of many surprises expecting me at the nook of the patio where we were playing hors d’oeuvres and wine used to be the dinky backyard patch brimming with beautiful fresh scheme. Tomatoes galore pointless to claim but so necessary more…

Onions…and more tomatoes….

Swiss chards and blooms.

Lettuces…

Yes…I do know. More tomatoes. But admit these are beautiful. I resplendent wished to decrease one commence, sprinkle it with salt and consume it resplendent there after which.

Speaking of salt…After this reliable closing dinner celebration on the entire occasions of the Chunky On Oregon day commute, I had decided to leave Portland on a crimson admire flight Sunday night. It used to be leaving me more time to loiter around with Tami, Nicole and Andrew. We started with a small bit bite a meals truck on the city and met up with Andrew at The Meadow. The licensed salt store…and wow…were we in for a treat!

I picked up a couple of salt including a truly aromatic lemon salt that without delay made me mediate of a sweet/salty concoction. The vision of lemon cupcakes with lemon salt used to be already dancing in my head…

We also took some time to lumber by technique of the Japanese Gardens sooner than announcing our goodbyes, eyes stuffed with very perfect sights and bellies repast with delectable meals. My coronary heart used to be resplendent making jumps of appreciation and gratefulness for lustrous so many nice and right people.

Lemon Salt Lemon Cupcakes:

Notes: I ragged The Meadow lemon salt to high the cupcakes with and I understand it’s no longer accessible in each and every single space. One easy replace is to rub some lemon extract with coarse sea salt and sprinkle it on the cupcakes. One more choice is to resplendent employ a truly gentle sprinkle of high of the variety sea salt on high. The salt and sweet combination is de facto tasty.

Makes 12

For the cupcakes:

Ingredients:

1 stick unsalted butter, at room temperature

1 cup sugar

3 substantial eggs

1½ cups Jeanne’s gluten free all-aim flour

1 teaspoon baking powder

½ teaspoon salt

½ cup buttermilk

zest and juice of one lemon

Instructions:

Preheat the oven to 350F and convey a rack within the heart.

In the bowl of an electrical mixer fitted with the chase attachment, beat the butter and sugar unless subtle and airy. Add the eggs, one after the other, beating smartly in between each and every addition. In a medium bowl, mix the flour, baking powder, and salt. Lower the shuffle of the mixer and add the flour combination and milk alternatively to the butter/eggs combination, foundation and ending with flour combination. Add the zest and lemon juice advert beat unless subtle. Agree with cupcake tins about 2/3 full. Bake for 20 minutes unless a cake tester inserted shut to the heart comes out free of raw batter. Let chilly entirely sooner than frosting.

For the buttercream:

3 egg yolks

1/2 cup sugar

1/4 cup water + 1 tablespoon lemon juice

1 1/2 sticks unsalted butter, at room temperature

zest of a lemon

Put collectively the buttercream:

Instruct the yolks in a stand mixer, fitted with the lope attachment.

Raise the sugar, water and lemon juice to 238F (on a candy thermometer) in a medium saucepan space over high warmth. Slowly pour the original syrup over the egg yolks and continue to lope unless chilly. Switch to the chase attachment and beat within the butter, one tablespoon at a time. Add the lemon zest and continue to beat for a couple of seconds unless entirely subtle.

Assemble:

Pipe the buttercream on the cupcakes and high with a couple of flakes of lemon salt or coarse sea salt.