It was the best of times. There is nothing like spending a long weekend with the family enjoying the end of summer on the lake. We had cookouts, a birthday to celebrate, a wine tasting and some firsts. Unfortunately I took very few pictures of the food but will share some of the images from the weekend.
Granddaughter Rachel has been taking swimming lessons and this was the first year that she jumped into the water from the dock.
It was Grandson Cameron’s first visit to Lake Lure.
Uncle Jeff got a chance to wakeboard.
We had a blind wine tasting of Pinot Noir wines from California. The unanimous winner was a Hendry Vineyard Napa Valley Pinot Noir 2008. Thank you Dave A. for always bringing a case of Hendry wines to the holiday get together.
The kids had their own blind fruit juice tasting. The winner was Simply Lemonade.
David smoked two pork butts for our pulled pork dinner. It was better than any barbecue restaurant in North Carolina. He made a ketchup based sauce and a vinegar based sauce.
My friend Lyla suggested I try Trisha Yearwood’s recipe for Crockpot Macaroni and Cheese. In the interest of keeping it real here, I have to tell you that this is not my picture. I did not remember to take a picture. The picture came from this site. The adults absolutely loved the mac and cheese and it was easy to put together. The kids liked it, but did not love it. It has something to do with that little box of powdered cheese, if you know what I mean.
We also celebrated our DIL Kristen’s birthday. I made a Lemon Layer Cake with Raspberry Curd. I made the cake layers and the raspberry curd ahead of time and frosted the cake on the day that we served it. The cake layers are split in half and the raspberry curd is spread between the layers.
The raspberry curd filling was delicious. The recipe came from a book called Luscious Berry Desserts by Lori Longbotham. Here it is.
LEMON LAYER CAKE WITH RASPBERRY CURD
2 1/2 cups cake flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
2 tablespoons lemon zest
1 1/2 sticks unsalted butter
1 cup whole milk
5 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 stick unsalted butter
12 ounce package frozen raspberries, thawed
5 large egg yolks
3/4 cup sugar
2 teaspoons lemon juice
2 sticks unsalted butter
2 tablespoons lemon zest
3 1/2 cups sifted confectioners sugar
3 tablespoons lemon juice
Melt butter over medium heat.
Add raspberries, yolks, sugar, and salt. Mash raspberries. Cook 10 minutes, stirring frequently.
Pour through a strainer, pressing to extract as much as possible.
Cool to room temperature then stir in lemon juice. Chill.
Heat oven to 350. Prepare two 8×2 round cake pans. Whisk together flour, baking powder, and salt.
Pulse 1/4 cup of the sugar with lemon zest in food processor until finely ground.
Beat butter and zest mixture with electric mixer on medium-high speed until fluffy. Add remaining sugar and beat until smooth.
Add 1/4 cup milk and beat until just blended. Reduce speed to low and alternately add flour and milk in 3 batches. Beat only until blended, no longer.
Beat egg whites in a large bowl until foamy. Add cream of tartar and beat to stiff peaks.
Fold the egg whites into the batter carefully.
Divide batter between the two pans and bake about 35 minutes.
Cool 10 minutes in pan then remove and cool completely.
Beat butter and zest until fluffy.
Gradually add sugar and beat until light and fluffy.
Add lemon juice and beat for one minute.
Cut each cake into two layers.
Spread curd in between layers, leaving about a 1/2 inch border.
Spread frosting on sides and top