Monday, October 1, 2012

LEMON PECAN ALMOND QUICK BREAD

SOMETIMES YOU FEEL LIKE A NUT…. OR A SEED OR A GRAIN 


The entire population of Nantes must spend Saturdays at Ikea. We show up at 9:30 a.m. sharp as the doors open, and already we are pushing through a babbling, excited throng of young couples, pregnant women, retirees and families. They stroll through the aisles as they would an art museum, simply admiring and casually enjoying their day out, or so it seems; they gawk and point as if at the local zoo. We, on the other hand, are there for one reason, and one reason only: to buy a kitchen. And we mean business. Husband sprints ahead and I trail in his wake, jogging to keep up, weaving in and out of bins piled high with sheets and pillows, rows of beds and sofas just beckoning my shins, hoping to make contact, dangerous mountains of glassware and dishes. I skirt around screaming children who have dropped to the ground in a call for attention, bored and tired, as angry, insistent mothers grab them briskly by the arm and pull them up and along. Fathers and husbands push huge, unwieldy trolleys as wives pause to study potted plants, cutting boards and price tags. Couples discuss, debate, compromise, stopped dead in their tracks, oblivious to the rolling waves of humanity clogging the aisles, attempting to push past them, myself included. I spot my husband somewhere up ahead, his head bobbing up and down in a determined trot. What has brought this mass of mortals to leave their warm beds, their comfortable homes to come to this cold, harsh, crowded spot at this ungodly hour on a Saturday morning?


This will be the nième time, six or eight? that we have visited, perusing the demonstration kitchens, discussing, debating, deciding. We would arrive as a blitzkrieg, route mapped out, artillery at the ready to meet any challenge, face any confrontation as we barreled through the store, on the offensive and prepared for the onslaught of fellow clients and rubberneckers. We had no time or patience for sightseers; no, my husband’s credo, when it comes to Ikea, the supermarket or any other place of mass consumption where the hurly burly of society crowd together in droves, is in and out as quickly and efficiently as possible. Sadly, no schmoozing for me. So the kitchen was selected – under duress – in a minimum of time and number of visits. Then came the all-important working with the kitchen counselor. One stands in line, is given a number and is given an indication of the time one must wait for said appointment with counselor. They say one hour and in about two and a half as the store lights are dimmed, the crowd dramatically thins out and the other counselors begin bidding each other good night, we finally sit down at a computer to go over our design.


 Designs C. Dagneaux

The kitchen space in the new apartment is, to say the least, unusual, in that it doubles as the entry and foyer; one walks into the kitchen when entering the apartment. So son and husband put their very clever brains together and came up with the ideal design. Happily, husband and I agreed immediately on the color scheme and countertop. Then the flooring – the type and color – were debated and decided upon – and this took about four visits to Leroy Merlin, that incredible mecca of home improvement. Which, I will add, fills my husband with more joy than any visit to Ikea can inspire. We are rarely in a rush at Leroy Merlin unless, of course, I want to peruse the wallpaper or lighting fixtures. All deco-visiting is briskly nixed. Then paint is selected and we are pretty well on our way, at that humbling point of no return: the official purchase of a kitchen.

And this is what we did this weekend. List securely in hand, we tumbled into Ikea with the rest of Nantes and scurried directly to elbow our place in line to await the prized visit with the kitchen counselor. Of course, this would all be so much easier and less stressful if we had conferred the design, delivery and installation to a professional cuisinista, but no, architect son would have none of it. He had to design it, he had to select the elements and he had to build it. And he certainly created and executed a smashing design! He took care of the problem of kitchen/entryway with flying colors. He accompanied us repeatedly to oversee the choice of elements, arguing over our “taste” only occasionally. He sat with the counselor and went over the minutia of the design and the measurements until it was perfect. And he even found a charming muscleman with a truck to help us pick up, deliver and carry up four flights of stairs 800 kilos (1800 lbs) of boxes containing our precious kitchen!


And we went through all of that with only a few fights, a fistful of bruises, dozens of pizzas and take-away kabobs, and our marriage still intact.

And this morning, sun streaming into the chilly kitchen, we began….


I have actually found a few afternoons to bake. And as the first Monday of each and every month is the Twelve Loaves announcement, I had to slip out early, leaving the two men happily ensconced in construction. Happily, Simon ate the last four of the tiny Chocolate Cinnamon Bundts this afternoon, leaving me the freedom to create another homebaked goodie in its place. A Lemon Pecan Quick Bread with a Blueberry Swirl and topped with Almonds.

For our third Twelve Loaves challenge, Lora of Cake Duchess, Barb of Creative Culinary and I have decided that your homebaked bread – whether yeast bread, quick bread, pizza, scone or muffin or anything that can qualify as bread – must contain NUTS, SEEDS and GRAINS! That’s right, your bread must have either nuts, seeds or grains or a combination of 2 or all 3 involved in some form or another, one way or another.

I absolutely feel like a nut. My days, long and tiring, are spent renovating, building, painting and the little time I have left is usually dedicated to laundry, shopping, ironing and feeding my family. And walking my dog. Most days, my eyes are crossed from fatigue, my head is spinning, words tumble out of my mouth in a mishmash of nonsense and I can’t think straight. I have visions of hammers, paint cans and countertops dancing before my very eyes. So no yeast bread for me this month. Instead, I took a recipe from my Taste of Home Baking, a cookbook received as a Plate to Page workshop goodie bag treat from our wonderful sponsor Taste of Home, and twisted and turned it into what I have been craving, a luscious, lightly flavored Lemon Bread crunchy with chopped pecans, a swirl of wonderful Blueberry di Saronno jam from another fantastic Plate to Page sponsor, Sunchowder’s Emporia, and topped with slivered almonds. Dense, moist, lusciously lemon, the perfect little snack to get me going in the morning.


And as we wait for our new kitchen to be finished, as we watch it rise from the dust and cartons like a Phoenix rising from the ashes, I scratch and scrape together what I can, when I can and I simply hope that someone will eat it and enjoy it. But baking is in my soul, what soothes me and focuses me. And it is what I love offering my family. A little bit of myself.

So join Lora, Barb and I and make a bread from scratch for Twelve Loaves. This month’s theme is Nuts, Seeds and Grains!


All you have to do is follow the rules. It’s as easy as pie:

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your post and mention and link back to Lora, Barb and Jamie’s blogs (this post). Please make sure that your Bread is inspired by the theme NUTS, SEEDS AND GRAINS! This is obligatory if you would like your link to be included!

2. Please link your post to the linky tool at the bottom of Lora, Barb or Jamie’s blog. It must be a bread baked to the Twelve Loaves theme.

3. Feel free to promote the Twelve Loaves by proudly displaying the Twelve Loaves badge in your Twelve Loaves post as well as in your sidebar! It isn't mandatory but is a nice way to get the word out!

4. Have your Twelve Loaves bread posted on your blog and linked to ours by October 31, 2012.

Follow @TwelveLoaves on Twitter and #TwelveLoaves
Chat with your hostesses on Twitter: Jamie @lifesafeast Barb @CreativCulinary Lora @cakeduchess


LEMON PECAN BREAD with Blueberry Jam and Almonds
Adapted from Taste of Home Baking

½ cup (115 g) unsalted butter, softened to room temperature
1 cup (200 g) sugar
2 large eggs
2 cups (about 280 g) flour, spooned lightly in the cup and leveled with a knife
1 tsp baking powder
½ tsp salt
¾ cup sour cream (I used 0% fat fromage blanc)
1 tsp vanilla
1 lemon, zested and juiced
½ - 1 cup coarsely chopped pecans, as desired
2 Tbs blueberry jam (cherry would also be fabulous)
2 Tbs slivered blanched almonds

Preheat the oven to 350°F (180°C). Butter a 9 x 5-inch loaf pan generously. Line the bottom with parchment paper (this isn’t necessary but I find it makes turning out the bread much easier).

In a large mixing bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, adding the vanilla with the second egg. Finely grate the lemon zest and add the zest to the batter. Squeeze or add 2 tablespoons of the lemon juice to the batter.

Blend the flour, baking powder and salt together. Beat into the batter alternately with the sour cream, the flour in 3 additions and the sour cream in 2, beginning and ending with the dry ingredients.

Using a spatula, fold the pecans into the batter, scraping down the sides as needed, making sure the batter is well blended and smooth.

Pour/scrape the batter into the prepared pan and lightly spread to smooth. Spoon and dollop the jam or jelly in teaspoonfuls down the center of the cake batter. Gently swirl a long, thin knife blade back and forth through the jam, swirling it ever so slightly into the batter. Sprinkle the slivered almonds evenly over the top of the batter.

Bake the Lemon Pecan cake for 50 – 60 minutes or until puffed, golden brown and set in the center. A tester inserted in the center should come out clean. Remove the pan from the oven onto a cooling rack and allow to cool for 10 or 15 minutes before running a knife around the edges to loosen and turning out of the pan. Flip upright and allow to cool completely before slicing.

Nota bene: if you would like a sweeter, tangier bread, closer to a cake, simply stir ¼ cup (about 85 ml) lemon juice in a saucepan with ½ cup (100 g) granulated sugar and cook over medium-low heat until the sugar is dissolved. Spoon the lemon syrup over the cake while it is still in the loaf pan and allow to cool.

39 comments:

Brian @ A Thought For Food said...

I wish I had this bread to go with my morning cup of coffee!

Rosa's Yummy Yums said...

A beautiful bread!

IKEA always seems to be full, no matter when you go there... It is a place which people visit whether they need to buy something or just want to spend a few casual hours looking around.

Cheers,

Rosa

Roxana | Roxana's Home Baking said...

A beautiful loaf of bread Jamie.
Looking at your kitchen work-in-progress makes me think twice if I really want to remodel ours next year.

Lydia (The Perfect Pantry) said...

I'm giggling because every IKEA I've ever been in has been exactly as you describe! Still, in the end, you are getting a marvelous kitchen, and as with all renovations, you will forget all of the frustrations when it's all done. Hang in there.

Sunchowder said...

Jamie! This bread looks fabulous and thank you so much as always for including my jam in your GORGEOUS bread :) The kitchens just perfect for your space, love following along the progress of the new apartment..your writing always pulls me right in. X, Wendy

marjay said...

Oh, I sympathise with your Ikea experience. We bought our kitchen I the Ikea in Toulouse with minimal French, and total cluelessness re kitchen design. After about eight hours in total in the kitchen department we emerged with our kitchen and marriage intact, but I swore "NEVER AGAIN"!

I have a question; you substituted Fromage Blanc for your sour cream in the above recipe. Is that your normal substitute? I am wondering as many times I hear people saying they use creme fraiche to replace their sour cream. Thanks for any help on this vexing subject.

Lana said...

My dear friend, I have been following your escapades in home renovation and I have to say that I admire your determination and endurance:) I have to confess that I have never in my life visited IKEA, here or in Europe, but your writing put me right in the middle of all that chaos!
Your bread looks amazing, even more so if I imagine what your day consists of:)
Hugs!

Cake Duchess said...

That remodel will be amazing when all finished. Can't wait for the final result;)How fun that we all explored something different this month. Love your delicious quick bread:)

Jamie said...

@marjay: Thanks for the visit and Ikea without speaking French? Oh my! Happy you! And I'd love to see your kitchen and hear your opinion of it. And to answer your question: I never use crème fraîche to replace sour cream although it is perfectly good substitute. I always replace sour cream in any American recipe with either 0% fat fromage frais or fromage blanc. Always. And always 0% fat.

Dewi said...

I always need a recipe for a quick bread :). Yours look so delicious Jamie!

kellypea @ Sass & Veracity said...

I love IKEA so had to chuckle at your description -- it's so true! Twelve Loaves looks like so much fun and something that I would look forward to each month. I've got it on my calendar...Your fruity, seedy, nut loaf looks so delicious for coffee in the morning.

Lisa said...

I cannot wait to see the finished kitchen! Me and IKEA go way back, from decorating college apartments to decorating my current apartment..it never ends. I love the place..I admit it. I also love this lemon almond loaf. Not only beautiful to look at..but the flavors are wonderful! Would love a slice for breakfast!

Junglefrog said...

You certainly described a regular Ikea experience perfectly Jamie and how exciting that it is now finally being build!! Can't wait to see the finished product.
As for the bread... Love the idea of making a nuts, seeds and grains bread.... And your lemony version looks and sounds delicious.
Good luck with the kitchen Jamie!

David @ Frenchie and the Yankee said...

So glad to see the pictures of the remodel. It's coming along nicely.

And Ikea is busy 24/7 wherever you are in the world!

Maureen | Orgasmic Chef said...

I haven't been to IKEA for ages, years in fact but when I read your post I could see myself wending my way through the store. I'm so excited about your kitchen, you'd think it was my own. LOL

This quick bread certainly got my attention. I love a bread with nuts.

Jill @ MadAboutMacarons said...

Jamie, I understand you going nutty with Ikea. I don't get it, but friends and Mums around here just need to say they're going there and suddenly it turns into a day outing! I've seen these kitchen counsellor queues. Ouf! Well done with all going on to even think about baking - this looks delicious!

minnie@thelady8home said...

I have been guilty of leaving my warm bed to go into the zoo called Ikea and loving every moment of it.
That bread looks delicious and warm.

Barbara | Creative Culinary said...

The first IKEA in Colorado opened a year ago. I have yet to go there...it was a total zoo for months and I guess I sort of forgot about it? Now I need to make plans but won't deny I'm thankful I'm not doing a kitchen. I'm' quite happy watching you do yours. :)

LOVE this bread Jamie...not only sounds wonderful but the almonds look beautiful too.

Lynn said...

Well it seems going to Ikea the first part of the morning may be the same no matter where. Ditto what you described in Emeryville (NorCal), Phoenix, Chicago (Schaumburg) and Austin, TX. I always think I'm going to beat the crowds but apparently the crowds are thinking the same thing. After just thinking about Ikea morning madness, your bread sounds soothing ;-)

Chef and Steward said...

HI Jamie, it's been a while since we visited and we pretty much though you were quiet over here due to your massive renovations but alas, superwoman Jamie, is renovating and still baking! This bread looks sensational and maybe just the push we need to join the Twelve Loaves challenge!

laura@howtocookgoodfood said...

Hi Jamie,
I love the sound of your Twelve Loaves challenge as a keen bread maker myself. It is my first time visiting your beautiful blog and I have enjoyed reading all about your experiences at Ikea as well as the delicious looking lemon loaf with pecans.
I hope to enter with something seedy soon!

Jamie said...

@laura@howtocookgoodfood: Welcome and thank you for the compliment! I am thrilled you want to bake with us for Twelve Loaves... just link your post on the linky tool at the bottom of the post when done so we can all visit!

tasteofbeirut said...

I love what you are doing with your place and how neat that you son is taking an active part in this huge project! Love the goodies that are still being churned out no matter what the circumstances!

Lorraine @ Not Quite Nigella said...

Hehe it seems like Ikeas the world around are chaotically busy on weekends! Well done architect son-we almost went the Ikea route but hubby has a friend that does amazing kitchens and it was really a conversation with him and it was done. Can I recommend super wide and deep drawers and a pull out pantry? They're my two favourite features :)

Carolyn Jung said...

I feel like a nut pretty much every day. LOL Seriously, I love nuts so much that not a day goes by that I don't pop a few almonds into my mouth as a quick snack. ;)

Amy said...

Our local Ikea is always packed full as well! On the opening day they had to set up remote parking lots and bus people to the store.
On a more relevant note: this loaf looks delicious :)

Jamie said...

@Lorraine: No pull out pantry but the 3 tall floor-to-ceiling cabinets are shallow so easy to access. Loads of cabinets and 2 large ones with drawers. I love our kitchen.

Jamie said...

@Amy: That's nuts and very funny. Wow people love Ikea!

Meeta K. Wolff said...

Yup that is the IKEA feeling alright - but it is a winning concept - must be that Scandinavian magic I love so much :o) A great bread and just what I need with my cup of coffee right now!

Ivy said...

Dear Jamie, I know what you are going through as I've been there several months ago. We also visited IKEA for a kitchen but ended up ordering one from Italy (same price as from IKEA). I love and hate going to IKEA. I love it because there are a lot of things I would like and need to buy, I love the cafeteria with cheap prices and the IKEA food store and I hate it because we don't have much money to buy things we need even with their cheap prices and end up sad and very tired. Your pecan almond cake looks delicious!

Jamie said...

@Ivy: I can commiserate you on every point. I love going and spending time in the housewares shop dreaming - I want to buy so many things but can't so I too leave let down. We never go into the food shop because my husband won't (and I always am at Ikea with my husband). And when I am with him, we dash in and dash out which I find so very unsatisfying!

Deeba PAB said...

Wanna move into your home sistah. It's gorgeous; so well lit and nicely done. ♥♥♥ the way it's coming together! What a gorgeous quick bread! Looks to delicious to be a quick one. WOW!!

katiez said...

My favorite part of home renovation is the 'sitting in the parking lot as the stores close arguing over the color' bit. Did that a few times.... Marriage still intact. Gorgeous kitchen - and bread!

Mathilde said...

Mmmm ça devait être parfait avec un thé. A bienôt Jamie bisous

Kiran @ KiranTarun.com said...

I'm totally dumb-founded at your ability to churn out good posts during your kitchen remodeling. Bravo my dear :)

Barbara Bakes said...

What a beautiful cherry color. Can't wait to see the completed shots. Your bread looks scrumptious!

Wendy@chezchloe said...

Yummy looking bread. I'll have to see if I can pull off some bread making. I love the monthly challenges but can't seem to make it happen.

Angela Paris said...

hello! thank you for hosting 12loaves - what a great looking bread - i adore all things lemon! :)

Lorraine Joy Alegria-Vizcarra said...

The bread looks wonderful.

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