Fine Cooking Magazine June/July Issue
May 02, 2010 | From the kitchen of Rose
Those of you who subscribe will get the magazine any day now but it should be on the news stands imminently. Starting on page 66 is an article featuring my recipe for Lemon Icebox Cake I think you will enjoy. I love it so much I"ll be including it in my next book. A perfect summer-time (or anytime) dessert.
(Lemon just might be my favorite flavor.)
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Rose in reply to comment from Debra
06/03/2010 10:02 AM
debra--you're in for a great treat! DON'T GREASE THE PAN FOR THE ANGEL CAKE BATTER!
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Debra
06/03/2010 09:08 AM
Oh Rose! This is perfect. I was just figuring out the perfect cake to bake my mother for her birthday dinner tomorrow night. She wants something light and lemony. I considered a lemon chiffon but as I just baked one for my sister a few months ago it didn't excite me. THIS does. Very much. The menu (as of now) will be: chicken in white wine sauce and creme fraîche with Israeli couscous or mashed potatoes (I can't decide) and peas. And the perfect ending: Rose's lemon icebox cake for dessert. I'm so excited to get started on the cake!
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Rose in reply to comment from Lisa Hoffman
05/26/2010 11:08 PM
lisa, just discovered your question and i'm so sorry i missed the window of opportunity. i would have recommended third rail coffee on sullivan street for the best coffee but not sure which bakery as i find the best desserts in ny are in the restaurants!
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Matthew in reply to comment from chocfiend
05/07/2010 02:52 PM
Good catch chocfiend, hopefully they can post a correction on the website.
http://www.finecooking.com/recipes/classic-angel-food-cake.aspx?nterms=50034
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chocfiend
05/07/2010 11:53 AM
Hi, I was actually referring to the attached recipe for the angel food cake itself, which starts off by saying "Position a rack in the lower third of the oven and heat the oven to 350°F. Lightly oil the inside of a 10-inch (16- cup) 2-piece metal tube pan". In any event, thanks for the clarification as it answers a query that a friend (who has not made an angel food cake before) raised.
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Rose in reply to comment from chocfiend
05/07/2010 09:57 AM
You oil the pan when using it to mold the components--not for baking the cake.
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chocfiend
05/07/2010 03:49 AM
Hi, just read through the angel food cake recipe in the link, and it mentions oiling the tube pan lightly. this is probably an error?
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Julie
05/04/2010 09:09 PM
This reminds me of a cake my mother used to make, angel food with lemon pudding inside, which I loved as a child. Can't wait to try your version!
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Rachelino
05/04/2010 12:54 PM
Lemon is my favorite flavor -- savory or sweet. And I adore anything icebox! This would be a great thing to serve at a BBQ.
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Rose in reply to comment from Christine Haimann
05/04/2010 12:40 PM
thank you so much christine--i just wrote to fine cooking asking if they had it on their site!
incidentally, when we tested the recipe it was with only about 6-8 yolks (7 tablespoons/4 ounces/112 grams and it worked fine but it will also be terrific with the 3/4 cup egg yolks!
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Christine Haimann in reply to comment from Lily
05/04/2010 12:17 PM
Here is the link to the recipe for you. I cannot wait to make it. Lemon is my favorite flavor. We love anything LEMON in our house.
Enjoy - ButtonsH
http://www.finecooking.com/recipes/lemon-icebox-cake.aspx?nterms=50034
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Elizabeth Dueck
05/04/2010 12:13 PM
The Ice box cake looks good .Can I subscribe?
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Lisa Hoffman
05/04/2010 08:32 AM
Hello Rose, I am visiting NYC next week (May 12 - 16), is there any bakery or shop you would recommend for a sweet treat and coffee?
Thank You, Lisa (from Florida)
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Bill
05/04/2010 08:06 AM
Rose Rose Rose:
There you go...teasing us with the new book again. No, I haven't baked all the recipes in RHC yet...LOL, but I'm working my way through. New Book! New Book! New Book!
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Lily
05/04/2010 05:23 AM
Hi Rose,
It is very hard to find Fine Cooking in Australia, any suggestions as to where else we can find the recipe? or when your new book is out? This looks divine and Lemon is my favourite flavor! Lily
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Lisa Waddle in reply to comment from CRenee
05/03/2010 10:27 AM
Not Food & Wine - the article is in Fine Cooking magazine: finecooking.com.
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CRenee
05/03/2010 10:15 AM
Oooh.. I can hardly wait. This counts as an excellent excuse/reason to buy a copy of Food and Wine.
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Rose in reply to comment from Matthew
05/03/2010 09:24 AM
no, it's the angel food but not with wondra as would be too tender. you could use the lemon chiffon for a lemon/lemon experience but the classic used angel food.
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Matthew
05/03/2010 01:17 AM
Looks wonderful! Is that with your lemon chiffon cake?
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Kiss The Oil Maker