Chetna Makan's Lemon and Turmeric Cake

Chetna Makan was a finalist on the 2014 season of the Great British Bake Off and I enjoy following her cooking on Instagram. Recently, she posted a video of this cake and, based on the combination of flavors, I had to try it. Lemon together with turmeric is not a common cake flavor but, not surprisingly, this turned out to be the  most delicious lemon cake I have ever tasted. (I'm not ashamed to say, between my husband and I, it was devoured in about 48 hours.) Having watched season 14 of the GGBO, I'm not surprised that  these flavors work - Ms Makan is the unofficial authority, in my opinion, of combining the exotic with the traditional in ways that produce delicious results. Another great aspect of this cake is it's ease of preparation: combine all ingredients, pour into a prepared pan and bake. An easy, delicious cake. You can't beat that. 

Lemon and Turmeric Cake

Adapted from Chetna Makan

Makes one 9" x 3" loaf 

3/4 cup butter, room temperature 

3/4 cup granulated sugar

3 large eggs

3/4 cup self rising flour 

1 tsp baking powder 

1 tsp turmeric 

zest and juice of one lemon

1. Set the oven to 350 degree F. Grease and line a 9" x 3" loaf pan. 

2. Mix all the ingredients until light and fluffy, about 3 minutes. Pour into the prepared loaf pan and bake for about 45 to 50 minutes until a toothpick test comes out clean. 

3. Cool in the pan on a wire rack for 5 minutes before inverted and glazing. Pour into the glaze while the cake is still warm. 

For the glaze:

1/2 cup icing sugar

2 tbsp lemon juice 

2 -3 drops of yellow food coloring 

Combine all ingredients until smooth. 

Stuffed Pumpkin with Shrimp and Cheesy Grits

This month, it is all about pumpkins at our house. My boys are spending many an evening and the past couple weekends helping me carve or create decorative, painted pumpkins for our fall-themed front porch. We may have gone overboard with the number of pumpkins out there already - they just love this part of fall. And I love watching them embrace the change of the seasons, and everything that it entails. The slighty cooler temperatures, the beautiful colors of the craning leaves, and of course, all the flavors and ingredients of the season.

This time of year, I love to incorporate pumpkin in our dinner plans. Stuffed pumpkins, admittedly, require a little bit of preparation but are a show stopper at the dinner table.  For this recipe, I used  pie pumpkin but acorn squash and kabocha squash can be substituted here. To serve, simple cut in half from the top down. Expect a little spillage, the filling is grits after all.

Stuffed Pumpkin with Shrimp and Grits
Serves two

For the pumpkin:
1 small pie pumpkin
1 tbsp vegetable oil
salt and pepper

For the Shrimp and Grits:
2 cups of water
1/2 cup stone ground polenta grits
salt and pepper
2 tbsp butter
1 cup grated cheese (cheddar, gruyere or smoked gouda re all good choices here)
1/2 lb peeled and deveined shrimp
1 garlic clove, finely minced
1 tbsp lemon juice
1 tsp paprika
1/4 tsp cumin
salt and pepper
2 tbsp vegetable oil

To prepare the pumpkin: 
Using a damp paper towel, wipe the pumpkin clean. Cut the top off in about two inch around  the stalk. Discard the top. Then scoop out the guts (seeds and stringy bits.)  Once all of the guts have been removed, brush the interior with the vegetable oil and season with salt and pepper. Place upside down on a baking sheet and bake at 350 degrees F for 30 to 40 minutes until fork tender. Remove from the oven, and allow to cool slightly before filling. 

To Prepare the Shrimp and Grits: 
Bring the water to a boil and add the grits, salt and pepper. Cook for about 15 to 20 minutes until all of the liquid has been absorbed. Remove from the heat and stir in the butter and cheese. Set aside while you prepare the shrimp. 

Combine the shrimp, garlic, lemon juice, paprika, cumin, salt and pepper.  Heat the vegetable oil over medium heat and cook the shrimp for about two to three minutes on each side. Try not to over cook as the shrimp will continue to cook in the oven. 

To assemble:

Gently flip the pumpkin right side up. Spoon the prepared grits into the pumpkin, stopping about an inch or two below the top, then layer the cooked shrimp on top. Return to the 350 degree F oven and bake for an other 15 minutes. Serve warm.