Oregon

Lemon Salt Lemon Cupcakes And Portland Trip Part 3

07.10.2011 68 Comments

Finally edited the last part of my trip to Portland a few weeks ago. I get lost in my memories of Portland every time I look at this last set. The day was jam packed with fun adventures…it kept my camera busy and happy.

I ended my trip on the same note it started, taking Sunday as an extra day to chill before getting back to work. A day spent with friends, visiting more of Portland, free of schedule. More time to spend with Tami, Nicole and Andrew to go about town. One pit stop at The Meadow salt and chocolate shop inspired the Lemon Salt Lemon Cupcakes pictured above.

Before I start waxing poetic about the shop and the salts, let’s (re)visit that last part of the Full On Oregon trip. Kuddos again to Travel Oregon for the incredible trip. I can’t wait to go back with Bill or my family.

We started bright and early at one of the farmers market. A mix of food vendors, fresh produce and flower stalls as far as the eye can see…Desserts and small bites from the dinner appeared behind a case and I was tempted to get more macarons and brownie bites…

Gorgeous displays of pastries from various bakeries in town as well as what seemed to look like an ever ending sea of flowers strewn about the market.

I must say that seeing one of Portland farmers market made me very proud of our own. Although smaller, we are equally serious about quality and diversity of produce, farmers and artisans.

A display of various kinds of mints and basil as well as other Asian staples. Heirloom tomato season was in full force and they were popping at just about every corner.

Flowers as far as the eye can see…

Bouquets of Brussel sprouts and colorful cauliflowers.

Artichoke flowers…mesmerizing color.

Gorgeous produce everywhere. I am telling you, my finger was glued to my shutter button!

My favorites… Ronde de Nice zucchini are perfect for "Petits Farcis" like my grandma used to make. Recipe here.

Garlic, garlic flowers and more gorgeous flowers…

After a thorough tour of the market, we actually had to stop and shop for the items we would use during the first workshop of the day on preserving and canning. As you can tell, it was not a complicated task to find everything we would need!

Jennifer from Sassafras Southern Kitchen led our workshop on canning and preserving. We set up at KitchenCru, a community kitchen and culinary incubator which is about 24/7 so that various business can cook and package their products safely when their schedules allow it.

We used all the gorgeous heirloom tomatoes we had picked up earlier at the market and set up various station of chopping and canning for the next three hours.

The final product was Sassafras Southern Kitchen signature tomato relish. A little sweet, a little vinegary and simply delicious. I made it twice since I came back from Portland and we are just slathering it on everything. Will post the recipe soon!

Lunch was served right in the dining area of KitchenCru space and catered by three award winning chefs in Portland. Again, we did not lack great food exquisitely prepared. The meal was topped up in the most delicious way by Salt and Straw Salted Caramel ice cream. This team is young but they are already creating some big buzz around them. Justifiably so.

My afternoon session was all about charcuterie. My choice. I know, I could have gone with chocolate or ice cream making but I wanted to do something completely different and challenge my camera eye, my perspective and well….I do love charcuterie. Plain and simple.

Our class was led by Paula Markus and Eric Finley of Chop Butchery and Charcuterie. The enthusiasm and care they have for their business was contagious and evident in the quality of their products and the meats they use to keep such standards courtesy of Mt Shadow Natural Meats.

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

Both Paula and Eric tagged team throughout the afternoon to take us through the various products and processes of their operation. They also had a whole hog brought in and took us through the various cuts and how they’d be used. Learning where you food comes from…

After our session and a quick refresher at the hotel, we boarded a bus, direction the Willamette Valley wine country for the Full On Oregon culmination dinner at Penner-Ash Wine Cellars. The surroundings were gorgeous and we got here right as the sun was setting and the Golden Hour was setting a wonderful cozy glow on everything.

More flowers everywhere and even more surprises at every turn in the garden. More on that later.

The dining room was beautifully set and each table was adorned with more flowers and a tablet of local Xocolatl de David chocolate bar was given to each attendee. I regretted that we did not get a tour of the property or the operation. It would have been nice to hear about their vision and products.

The dinner was executed by local chef Vitaly Paley and his staff and each dish was paired with different wines. Although all exquisite in their own way, dishes and wines, I must say my sensory palette was overwhelmed. So much so that I can’t tell you who was what and where.

One of the surprises waiting for me at the corner of the patio where we were enjoying hors d’oeuvres and wine was the small garden patch brimming with gorgeous fresh produce. Tomatoes galore of course but so much more…

Onions…and more tomatoes….

Swiss chards and blooms.

Lettuces…

Yes…I know. More tomatoes. But admit these are gorgeous. I just wanted to cut one open, sprinkle it with salt and eat it right there and then.

Speaking of salt…After this official closing dinner party on all the events of the Full On Oregon trip, I had decided to leave Portland on a red eye flight Sunday night. It was leaving me more time to hang out with Tami, Nicole and Andrew. We started with a little bite a food truck in town and met up with Andrew at The Meadow. The famous salt shop…and wow…were we in for a treat!

I picked up a few salt including a really fragrant lemon salt that immediately made me think of a sweet/salty concoction. The vision of lemon cupcakes with lemon salt was already dancing in my head…

We also took some time to walk through the Japanese Gardens before saying our goodbyes, eyes full of wonderful sights and bellies repast with delicious meals. My heart was just making jumps of appreciation and gratefulness for knowing so many nice and genuine folks.

Lemon Salt Lemon Cupcakes:

Notes: I used The Meadow lemon salt to top the cupcakes with and I realize it’s not accessible everywhere. One easy substitute is to rub some lemon extract with coarse sea salt and sprinkle it on the cupcakes. Another option is to just use a very light sprinkle of high quality sea salt on top. The salt and sweet combination is really tasty.

Makes 12

For the cupcakes:

Ingredients:
1 stick unsalted butter, at room temperature
1 cup sugar
3 large eggs
1½ cups Jeanne’s gluten free all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup buttermilk
zest and juice of one lemon

Directions:
Preheat the oven to 350F and position a rack in the middle.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth and airy. Add the eggs, one at a time, beating well in between each addition. In a medium bowl, combine the flour, baking powder, and salt. Lower the speed of the mixer and add the flour mixture and milk alternatively to the butter/eggs mixture, beginning and ending with flour mixture. Add the zest and lemon juice ad beat until smooth. Fill cupcake tins about 2/3 full. Bake for 20 minutes until a cake tester inserted near the center comes out free of raw batter. Let cool completely before 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

Prepare the buttercream:
Place the yolks in a stand mixer, fitted with the whisk attachment.
Bring the sugar, water and lemon juice to 238F (on a candy thermometer) in a medium saucepan set over high heat. Slowly pour the hot syrup over the egg yolks and continue to whisk until cold. Change to the paddle attachment and beat in the butter, one tablespoon at a time. Add the lemon zest and continue to beat for a few seconds until completely smooth.

Assemble:
Pipe the buttercream on the cupcakes and top with a few flakes of lemon salt or coarse sea salt.

Elderflower Cream Tartelettes & Portland Trip Part Two

29.09.2011 57 Comments

Everytime I go through my pictures of Portland to write another post, I start looking online for airfares and rentals so B. and I can make our own memories there, armed with the few penciled down addresses I already love and plan to revisit. Thing is, both our schedules are filling up already until next summer so I don’t think a vacation will happen anytime soon. I’ve been booked shooting non-stop which explains the infrequent postings here. That and catching up with friends and family.

The vibes that Portland exudes are very similar to the ones I live here in Charleston. Although we lack the vista of the mountains, both towns have a humane quality of life that I absolutely love. People are open, people smile. People love to tell you about their town and are never short of recommendation. Instead of pointing to a direction, they will make sure you know your way there with maps and drawings, phone numbers and more spots to see on the way.

Let’s get on to the second part of that Portland trip, our first real day of activities…one that took us high up, from mountains to rooftops while keeping our eyes full of magical sights and our bellies warm with exquisite meals. A day that inspired these Elderflower Cream Tartelettes.

I had chosen to take part in the foraging and wild foods exploring tour, led by Dr. Kallas and found myself staring at the beauty of Lake Tillium that morning, mesmerized by the beauty of Mount Hood majestically standing before me. Mountain air. One I miss every single day. I am a mountain gal from my area of Provence but never once did I get a crash course on Nature’s edible. Until Portland. It was fascinating.

Trust me folks, listen to the advice of experts like this guy before picking edibles in the wild. Read up, do your research, take classes. It takes one little mistake to pick up a deadly from a lovely. That plant is edible. It even tastes like vanilla at certain time of the year.

This is a "no-no" as far as edible. Sure looks lovely though…

I had a difficult time turning my back on the area and hopping into the van. Calming. Refreshing. A balm for the hurried soul. People boating, fishing or simply enjoying a quiet day off by the lake. I know that feeling all too well here in the South. Made the area even more appealing for me. But we all that foraging made our bellies ready for food and wine. Not surprisingly, we were fast obliged.

After a lovely ride up to Timberline Lodge (the same ride in the opening credits of The Shining – I kid you not), we were treated to a wonderful lunch designed by Chef Jason Stoller Smith with edibles he had foraged himself a few days earlier. Now, that’s what I call a creative culinary treat. Each dish was paired with a different glass of wine from Phelps Creek Vineyard.

Among those interesting edible concoctions were a foraged salad of Smooth Yellow Violet, Indian Paintbrush, Wild Ginger and Columbine, Hemlock Tea Sorbet, Hood River Peaches With Pineapple Weed Ice Cream and Vanilla Olive Oil Powder. A little molecular gastronomy was thrown in here and there supplying some really nice touches (nitro blast whipped potatoes are smooth as baby’s skin…) without being overwhelming or out of place. Well balanced meal throughout.

My own foraging led me to the elderflower plant grown by the next door neighbor which inspired these little tarts. With a little Saint Germain (elderflower liqueur) thrown in there for good measure. Hmmm…

We did not have a minute to spare noodling about after lunch as next on our agenda was a visit to the McCurdy Farms, Steve McCarthy and his Clear Creek Distillery. Yes, the orchard were pears and apples happen to make it into the bottle.

It is a really fascinating sight to see and the love that Steve and his crew have for their craft is clearly reflected in the quality of the pear brandy and other liqueurs they produce. We sampled and sampled and sampled some more under the blazing sun and found refuge walking in the shades of the orchards. Pears on one side, apples on the other.

The bottles are set on the fruits while they are barely buds and left until the pears or apples have reached a desirable size. In the meantime, the liqueur is made the old fashioned way, as Steve learned from his experience in Europe.

The operation is relatively young, 26 years old, but booming with all sorts of interesting concoctions. Classics like pear or mirabelle plum eaux de vie but also Douglas Fir eau de vie and a vast array of grappas.

There is something special about orchards. At least to me.

After many a small glass of brandy of different flavors, we had to ride back to Portland downtown. The bus which was bubbling with conversation and excitement that morning was nothing but a murmur of napping food bloggers. The altitude, our full bellies, our well doctored veins (eau de vie is keen to medicine in my family), made for a quiet ride back to the hotel.

A little time to rest and we were back on for dinner. Burgers and brew. Looking over Portland. Gorgeous sunset and the talented chefs of Metrovino and The Guilt Club and their team. Great fun.

We were treated to three different kinds of burgers and buns, lamb, venison, beef as well as many delicious sides and dessert nibbles. Cold glasses of tea from Smith Tea as well as copious glasses of beer from The Prodigal Son Brewery.

Once back home in Charleston, I found myself foraging my own way and came up with these tartelettes. Nothing fancy or complicated but the perfect transition from Summer into Fall. A light elderflower flavored cream nestled in gluten free tart shells and topped by Champagne grapes, figs and the last of the (good) raspberries around here. They go perfectly with a small glass of pear brandy by the way…!

*Disclosure: I was not asked nor received compensation to write about the trip. I’m doing it because I loved every bit of it. Transportation, meals and drinks when enjoyed as part of the trip itinerary were all taken care for by Travel Oregon.

Elderflower Cream Tartelettes:

Makes 8 tartelettes

For the pastry crust:
I used this one from my friend Jeanne at The Art of Gluten Free Baking but I also recommend this one from Holly Herrick if you are not gluten free.

Preheat the oven to 350F and position a rack in the middle. Roll the dough in between sheets of parchment paper if you are using the gluten free one or on a well floured countertop is using the regular one. Cut the dough the fit eight 4-inch tart rings or shells. Fill the shells with dried beans or pie weights and bake until the shells are completely cooked through, about 15 to 20 minutes. Let cool completely before filling.

For the filling:
8 oz cream cheese, at room temperature
1/4 cup powdered sugar, sifted
juice and zest of one lemon
1/4 cup Saint Germain (elderflower liqueur) (or can use elderflower syrup)
1/2 cup heavy cream, whipped to soft peaks

In a medium bowl, whisk together the cream cheese and powdered sugar until smooth. Add the lemon juice, zest and Saint Germain and whisk again until fully incorporated. Gently fold in the whipped cream. Divide among the tart shells and refrigerate at least 2 hours or until set.

To finish the tartelettes, top each with your favorite seasonal fruits.

Love traveling for the ability it gives to lose myself in completely different surroundings. Finding the familiar in things around me would be no different than staying home. Pointless.