Old Fashioned Lemon Pound Cake

Old Fashioned Lemon Pound Cake


By: Chef Jennifer Hill Booker Your Resident Gourmet


This recipe courtesy of Chef Jennifer Hill Booker Your Resident Gourmet

Using fresh lemon juice to make it moist and delicious, this delicious cake recipe is just like the kind ma used to make. Sugary and sweet, it’s perfect for breakfast or dessert. Treat your family to an American classic.

Yields: 1 cake


  • 1 cup unsalted butter, room temperature
  • 1 2/3 cups sugar
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 5 eggs
  • 2 cups cups unbleached flour + ¼ teaspoon salt, sifted
  • 1 Bundt cake pan


  1. Preheat an oven to 325 degrees F.
  2. Butter and flour a bundt pan.
  3. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
  4. Beat in the lemon zest, lemon juice, and vanilla.
  5. Add the eggs, 1 at a time, beating until just combined after each addition.
  6. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
  7. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
  8. Cover the pan loosely with aluminum foil if the crust browns too quickly.
  9. Remove cake from oven and cool on a wire rack for 10 minutes.
  10. Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely.

Dry Rubbed Smoked Pork Shoulder


Dry Rubbed Smoked Pork Shoulder

By: Chef Jennifer Hill Booker Your Resident Gourmet


This image courtesy of Chef Jennifer Hill Booker Your Resident Gourmet

This slow cooked pork shoulder may take a long time to cook, but it is worth the wait. Cooked in a smoker, the meat falls apart and has an unforgettable flavor. Perfect for Father’s Day, make this pork recipe for the family.

Serves: 8


  • 8 pounds to 10 pounds of bone-in pork shoulder
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons granulated sugar
  • 3 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons paprika
  • 1 tablespoon ground sage
  • 2 teaspoons dried oregano
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper


  1. Mix together all the spices and rub thoroughly into the pork. Wrap in plastic wrap and refrigerate for at least 8 hours.
  2. Take the pork out of the refrigerator and unwrap. Let it rest at room temperature for half an hour to an hour.
  3. Prepare your smoker to keep a steady 225 degrees F heat. This may require several additions of water soaked wood chunks to keep the smoke going.
  4. Add the pork shoulder when the temperature of the smoker has reached about 225 degrees F, close the lid and adjust the vents so that the smoke flows freely throughout the smoker.
  5. Cook until the meat is tender and reaches an internal temperature of 185F-195F, about 10-14 hours. Let the pork rest for 30 minutes before slicing, pulling, or chopping.
  6. Serve with coleslaw and your favorite barbecue sauce.




The Daily Meal-All Things Food & Drink

Description: The Daily Meal

More Recipes By Jennifer Booker

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Fat-Free Key Lime Sorbet


Description: Jennifer Booker

May 22, 2012 @ 5:21 PM
Posted by Jennifer Booker, Special Contributor

Credit: Jennifer Booker

With only 70 calories per serving, this healthy frozen dessert is a guilt-free, tangy treat that’s perfect for a warm spring or summer day while relaxing on the porch or in the backyard. The best part is, this recipe doesn’t even require a fancy-schmancy ice cream machine.

See all sorbet recipes.


  • Zest of 3 Key limes
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup Key lime juice
  • 1/2 cup carbonated mineral water
  • 6 Key lime wedges, for garnish


Stir together the Key lime zest, water, and sugar in a heavy-bottomed saucepan. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes. Remove the syrup from the heat and let cool.

In a medium-sized bowl, stir together the syrup, Key lime juice, and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer’s directions. Garnish each serving with a Key lime wedge.

If you do not have an ice cream maker, follow these directions to freeze the sorbet in the freezer:

Place the bowl in the freezer and freeze for 1 ½ hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for 4 hours. (The more often it is stirred, the more air will be incorporated, resulting in a lighter finished product.) Garnish each serving with a Key lime wedge.

Recipe Details

Servings: 6
Cuisine: Dessert
Special Designations: Dairy-free, Low-fat, Kid-friendly, Healthy

Read more: http://www.thedailymeal.com/fat-free-key-lime-sorbet#ixzz1vdgnIMAL

BLACK CELEBRATION ~ An Awards Ceremony To Award & Honor the Greatness Within the Black Community


~ An Awards Ceremony To Award & Honor the Greatness Within the Black Community

It’s time to vote for Chef Jennifer Booker!
BlackStreet’s Culinarian of the Year!!

Vote at http://blackcelebrationawards.wordpress.com/culinary-nominees/



The CULINARY award nominees are notable and deserving individuals within the Black community who are doing great and positive things.  They are individuals who have received little or no recognition for their work or are newly integrated within the industry.  The nominees have done reputable and notable work, deserving to be recognized and awarded.


The Chris Hemsworth Workout: How to Build a Hero

Chris Hemsworth never lifted weights until he set out to become Thor. So if you’ve ever hit the gym, you’re already one step ahead

The God of Thunder Workout
Chris Hemsworth first pushed his limits at age 7, while living in an Aboriginal community in the bush north of Melbourne, Australia. He was the rare white child, there because his parents herded buffalo and ran the local food store, which doubled as the post office.

“We’d heard many Aboriginal spiritual beliefs about things. We’d been told there was a cave nearby that had spirits in it,” he says.
What’s a kid to do? This, naturally: “We built wooden swords and hammered nails into them, and we checked out the cave. My friends and I were convinced we’d meet some ghosts and devils.”

All they found were craggy walls that echoed their deep breaths.

Hemsworth still dives into places that challenge him—but now, 20 years later, those spots are more likely to resemble the Santa Monica farmers’ market where we’ve come to walk around. It’s the sort of place that was crucial for a man who had to pack 20 pounds of muscle onto his 6’3″ frame so he could play the lead in the upcoming movie Thor.

Adding that much weight required a constant intake of food, most of which came from protein sources, vegetables, and fruit. “I feel as if I’ve been busy, but all I’ve been doing is eating all day,” he says as we pass a farm stand brimming with organic broccoli. “Eating when you’re not hungry and taking in that amount of food is exhausting.”

But every bite was useful, because you can’t rely on just protein shakes to help you grow. Sure, protein was Hemsworth’s foundation. But nonprocessed carbohydrates, such as fruit, helped him rebuild muscle by slowing muscle protein breakdown. Fruits and vegetables provide fiber, which can strengthen cardiovascular health, and their antioxidants aid muscle recovery. He was strategic, eating for value. For example, he didn’t bother with rice but scarfed quinoa. “It’s one of the few grains that actually has protein,” he says. It also has healthy fats and fewer carbohydrates than most grains.

Food was only a third of the equation. “Rest and exercise were equally as important,” he says. Sounds sensible enough. And it’s a formula anyone can follow. Need proof? “It wasn’t until Thor that I started lifting weights. It was all pretty new to me,” he says. Before that, he’d built a foundation of fitness purely by playing sports. He surfed as if it were his religion; he boxed; and he even played Australian Rules Football, a sport that’s like the overstimulated love child of soccer and rugby.

But when he hit the gym, he needed to build dense muscle that would show onscreen. That meant dedicating himself to a regimen that incorporated ever-changing challenges. His trainers constantly forced him to vary weight, reps, and even speed so that his muscles never adjusted to workouts. Even minor changes, such as swapping hand placement on a pullup, can stimulate muscles in new ways. In fact, mixing things up is important no matter what kind of muscle gain you’re looking for. When your usual workout starts to feel easier, it isn’t benefiting you as much as it once did.

If you visit the gym regularly, eat right, and rest enough, how quickly will you see results? Consider this: Hemsworth trained hard for Thor while filming Red Dawn, a movie due for release later this year. If you watch that film closely enough, you will actually see the size of his neck change from scene to scene. (Who smells DVD bonus material?)

These days, with filming over, Hemsworth has dialed back the gym visits—but he hasn’t left them entirely, and he’s playing plenty of sports. After all, for any sequels he’d have to retain his size—which would disappear quickly if he didn’t stay active and eat enough. He learned that the hard way, when he shrunk after only a 4-week vacation. “My body doesn’t sit at that weight,” he says.

But with enough work, it will.After bulking up for the role, Chris Hemsworth was too big for his Thor costume. So he ate less and did metabolic circuits to burn calories without sacrificing muscle. A few weeks later, he was the right size—and still looked big. You too can focus on muscle definition, not just size, with this Thor-inspired workout from Eric Cressey, C.S.C.S., the author of Show and Go.

Men’s Healht May 2012 by Lara Rosenbaum

The Art of Grilling…

         The Art of Grilling…



Wet marinades -vs – Dry rubs? A marinade is a combination of liquids, spices and usually an acid like fruit juice or wine, while a dry rub is a mixture of dry herbs and spices. Tougher cuts of meat like flank and skirt steaks will benefit from the marinade because it will help tenderize the meat. On tender foods like chicken breast, pork chops, or shrimp you can use either one-just be mindful of the time they stay in the wet marinade. For example, steaks and chicken are best if marinated overnight while seafood and fish should not be marinated more than an hour. For dry rubs, coat the food with olive oil, apply the rub, and allow it to sit from 30 minutes to as long as overnight.

Charcoal, Gas, or Wood? That depends on what part of the world you’re from and if you like that smoky charcoal flavor, wood flavor; like hickory; or that char flavor gas grills give to your food. Charcoal or wood burning grills tend to be less expensive but require greater skill to light and hold at a steady temperature. You may even opt to have both a gas grill and a charcoal/wood burning grill. That way you have the ease and convenience of a gas grill as well as the option of a hickory smoked rack of ribs.


How Hot is Too Hot? Heat level depends on the type of food that you are cooking. A thick on-the-bone chicken breast will take longer than a skewer of vegetables. Start in the ‘hot spot’ of your grill to create the sear on your food, and then move it to a cooler spot on the grill. If you’re using a gas grill you can turn the gas down for the remainder of the cooking. Remember, that even in the initial part of cooking more delicate items such as shrimp, vegetables or fruits, you would not use as high a heat .


To Flip or Not to Flip? Most grill ‘newbies’ put their food on the grill and then immediately start moving it around as quickly as they can move their tongs. They think that this will prevent their food from sticking but it actually encourages it, because the item hasn’t had a chance to sear on the outside. High heat sears the outside of the food, helps prevent sticking, and gives food that delicious grilled flavor you’re looking for. Frequent flipping lowers the temperature of the food and prevents a proper sear. The best approach to flipping? Wipe your grill rack with oil, get it very hot, place the item on the grill, and then leave it alone; flipping half way through its cooking time.


Cover On or Cover Off? For most grilled item, it is best to keep the lid closed. This helps the food retain its natural juices and enhances flavor. Closing the lid increases the heat and whether your grill is charcoal, wood, or gas, it becomes a combination grill/convection oven. This will cause the food to cook from both direct contact with the grill as well as from the trapped heat surrounding it. So beware, this will shorten the cooking time.


Sauce it Up! There are grilling purest who believe that adding any type of sauce to grilled foods is a culinary sin! For the rest of us, it is generally recommended to add your sauce of choice toward the last 20 minutes of cooking. Most barbeque sauces contain high amounts of sugar which causes it to burn easily. Burnt sauce equals burnt tasting food. So, if you want of a more pronounced barbeque sauce flavor on your food, then you can add more sauce right before you remove it from the grill and serve additional sauce on the side.

article from Your Resident Gourmet’s Newsletter

Culinary Class Therapy – Cinco de Mayo

Chef Jennifer Hill Booker planned our Cinco de Mayo themed Culinary Class for May. The menu included grilled shrimp and vegetable soft tacos, salsa, guacamole, cheese dip and tortilla chips.

Chef Jennifer came up with healthy, lower calorie, tasty versions of all of our favorite Cinco de Mayo recipes. All of the fabulous food was made with fresh organic vegetables by our residents.

Residents are encouraged to take part in the culinary class to learn how to cook, interact with other residents, and enjoy good food. Chef Jennifer teaches our culinary class every Thursday.

Culinary Therapy at The Cottages

chef jennifer and residents culinary class









Chef Jennifer and residents preparing Cinco de Mayo Lunch

chef jennifer and residents culinary class









Food preparation – washing vegetables

chef jennifer and residents culinary class









Food preparation – vegetables for salsa

chef jennifer and residents culinary class









Shrimp and Vegetable skewers


Top 100 Wines of 2011


Wine Spectator's Top 100 of 2011
Wine Spectator's Top 100 of 2010


Wine Spectator's Top 100Special Offer for
Order a Wine Spectator
magazine subscription and
get two issues FREE, including
the 2011 Top 100 issue.


Every year since 1988, Wine Spectator has compiled a list of the most exciting wines we’ve reviewed over the past 12 months. These 100 wines reflect significant trends, recognize outstanding producers and spotlight successful regions and vintages around the world.

In 2011, our list was selected from more than 16,000 new releases our editors rated in our independent blind tastings. More than 5,400 of these wines earned outstanding or classic ratings (90 points or higher on Wine Spectator’s 100-point scale). We narrowed the list down based on four criteria: quality (represented by score); value (reflected by release price); availability (measured by cases made or imported); and what we call the “X-factor”–the excitement generated by a rising-star producer, a benchmark wine or a significant milestone for a wine region. But no equation determines the final selections: These choices reflect our editors’ judgment and passion about the wines we tasted.

In this year’s list, 12 countries are represented, and quality remains high, with an average score of 93 points. The average price per bottle dipped from last year from $48 to $44, compared with a $70 average for 90-point wines reviewed this year. We hope that you enjoy this list of exciting values, emerging stars and time-honored stalwarts and that our Top 100 of 2011 leads you to more deeply explore the world of wine.

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HELL’S KITCHEN is looking to cast Chefs, Cooks & Foodies ready to compete!

This is a culinary opportunity of a lifetime!!





Please put “HELL’S KITCHEN” in the subject title & You MUST include:

  • Your full name
  • Age
  • Contact number(s)
  • Photo of yourself
  • Your city and state
  • Include information about your culinary experience
  • Why you would be the perfect contestant for the show
  • What sets you apart from the rest


Important: Do not just send us your resume! YOU MUST WRITE AN EMAIL and include the info requested!



If interested in auditioning, PLEASE EMAIL IMMEDIATELY:


Sweet Sally’s Gluten-Free Summer Treats

Not feeling inspired by to bring hot dogs, potato salad, fruit punch, and other standard fare to the next summer bbq? Mix it up by bringing one (or more) of these delectable summer treats from Sweet Sally’s Bakeshop. Be prepared to stock up for summer-you may become a popular picnic guest!

Bucket of Sweets
Sweeten someone’s day when you send them our Bucket of Treats. It contains family favorites: 24 Chocolate Chip Cookies and 28 Brownie Bites. Made from scratch . . . like grandma always baked.

LBI Blueberry Buckle
A summertime favorite which is available for just a few short months. Our rich coffee cake is filled with fresh berries and topped with a buttery cinnamon and sugar streusel. Great for brunch, an afternoon snack or to give as a gift. The 8″ cake serves 8-10 people.

Caryn’s Tangy Lemon Bars
Delicious buttery crust topped with a tangy lemon filling, containing fresh lemon zest. Each is finished off with a dusting of powdered sugar which guarantees these bars will melt in your mouth.

Romantic Raspberry Squares
These festive squares will melt in your mouth. A dense buttery crust topped is topped with European raspberry preserves and a delicious streusel containing coconut and walnuts.

Carrie’s Classic Spritz Spring Flower
Simple, yet elegant butter cookies topped with a colorful flower imported from London. Contains a hint of almond essence.