Lake Lanier Fishing Has Taken A Turn For The Better!"

By Eric Aldrich
For The Times
POSTED March 11, 2010 7:43 p.m.

Lake Lanier is slightly below full pool at around 1,070.5 feet (full pool is 1,071 feet).

Lake temperatures are in the mid 40’s and the main lake is stained. The rivers and creeks are also stained to muddy from the recent rains.

The Chattahoochee River is clear to stain. Check generation schedules before heading out to the river at 770-945-1466.

Bass fishing has taken a turn for the better as we had a recent warm spell.

The spotted and largemouth bass will hit jerk baits like a SPRO McStick and rattle traps or Aruku Shads on warmer days worked around main lake points and pockets.

You will need to locate the warmest water possible and target areas where baitfish and bass appear on your electronics.

Skipping docks located in the mouths of spawning pockets with jigs and finesse worms is starting to work but this method will continue to get much better as spring approaches.

These bass are fat and healthy because there has been a huge amount of shad available.

Better fishing is very close to occurring so test different methods and try to find other patterns that will work for you.

Check in with Hammond’s Fishing Center for up-to-date reports on all species of fish

This week’s striper report comes from Shane Watson and Hammond’s Fishing Center.

Watson reports that since my last report, the surface temps have begun to rise on Lake Lanier and the bigger stripers are moving up shallow.

We have been catching 15- to 25-pound stripers, up in 5- to 10-feet of water on big free-lined bluebacks and on jigs.

We have also hooked a couple of really big fish this week for our customers, one we never stopped and one that pulled out about 150 yards of line, got up under a dock and we could not get it out of a Christmas tree.

I could see this fish well and it was at least 40 pounds. We tried to pull up the tree and get the fish, but it broke off and swam away. It always amazes me how far a 40-pound-plus fish can run.

There are fish in the rear of most creeks with stained water and up both rivers.

Over the next six weeks or so, more and more big stripers will be moving up shallow. This report is brought to you by Shane Watson Guide Service www.lakelanierstripers.com and Hammond’s Fishing Center.

Crappie fishing has been good and the slabs continue to bite jigs shot under docks and trolled out around areas that have brush and stumps around flats that have warmer stained water.

Keith Pace continues to shoot micro spoons up around docks and also has been doing well long-line trolling in the same areas mentioned above.

Trout are biting in the rivers and up in the mountain creeks.

When the water gets muddy the action will slow but they have been biting well in the clear water.

Live red wigglers are producing trout because the recent rains have washed a lot of worms into the creeks and rivers.

Check local regulations and use Rooster Tails and Rapalas instead in the areas designated artificial only.

Eric Aldrich is a part-time outdoors writer, bass fisherman and a member of Humminbird’s, SPRO, Gamakatsu, Hammond’s Fishing Center and Denali Pro Staff. Reports are based on personal experience and permission from a close network of friends. If you would like to email him please do so at esaldrich@yahoo.com. Remember to take a kid fishing.

Contents of this site are from The Times, Gainesville, GA.

Almost Flourless Chocolate Almond Cake With An Almond Cherry Caramel Glace

This chocolate cake concludes any meal on a rich note. Dried cherries and toasted almonds are folded into a caramel topping and then drizzled over the cake, giving it a crisp (think peanut brittle) topping. For Passover, you can use margarine to ensure that this cake keeps with kosher rules. Also, matzo cake meal can be substituted for flour.

Serves twelve.

Ingredients

For the cake:

1 cup unsalted butter, softened, more for the pan
8 oz. bittersweet or semisweet chocolate, coarsely chopped
3/4 cup slivered almonds, toasted
1 cup granulated sugar
1/8 tsp. table salt
6 large eggs, separated
1 tsp. pure vanilla extract
1/2 cup flour

For the glaze:

1/3 cup dried cherries
1/4 cup Kirschwasser or other cherry liqueur
1 cup granulated sugar
1/2 cup slivered almonds, toasted and coarsely chopped

Directions

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the paper and sides of the pan. Melt the chocolate in a medium bowl set in a small skillet of hot, barely simmering water. Remove the chocolate from the heat and let cool for a couple of minutes.

Meanwhile, process the almonds in a food processor until finely ground and set aside. In a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the butter with 3/4 cup of the sugar and the salt on medium speed until soft and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and mix on medium-low speed until smooth. Gently fold in the chocolate, ground almonds, and flour.

In another large bowl, using the whisk attachment or clean beaters, beat the egg whites on high speed until they form soft peaks, about 3 minutes. Add the remaining 1/4 cup sugar and beat until the egg whites form stiff peaks, about 1 minute more.

In three batches, use a rubber spatula to gently fold the egg whites into the chocolate mixture. Scrape the batter into the prepared pan, spread evenly, and bake until the top starts to brown and a toothpick inserted into the center comes out with just some moist crumbs attached, 35 to 40 minutes.

While the cake is baking, soak the cherries in the liqueur in a small bowl. Let the cake cool in the pan on a rack for 15 minutes.

Meanwhile, make the glaze:

In a heavy-based medium saucepan, stir the sugar and 1/2 cup water together over medium heat until the sugar dissolves. Raise the heat to medium high and cook, swirling occasionally and brushing down the sides of a pan with a wet pastry brush to wash down any sugar crystals, until the caramel turns a deep, amber brown, about 6 minutes. Carefully add 1/4 cup water (it will bubble up), and whisk together until the mixture acquires an even, syrupy consistency. Drain the cherries and then stir them into the caramel, along with the chopped almonds.

Remove the sides of the springform pan and set the cake on a large rimmed baking sheet. Pour the caramel mixture evenly over the cake (it's fine if it spills over the sides). Let the cake cool completely to room temperature before transferring to a cake stand and serving.

The cake will keep, covered and refrigerated, for up to 3 days.

photo: Eddie Berman
From Fine Cooking 92, pp.
March 12, 2008

Daniel Boulud's Croque Monsieur/Madame

A few months back, I published a recipe for Croque Monsieur on Lindaraxa's Garden. This is a variation of the original and is called a Croque Madame, because it is served with a fried egg on top.  It is quite simple to make, especially if you have some leftover bechamel.  Just save it in the refrigerator, add a little milk before you warm it up and stir until it almost comes to a boil again. You can buy French ham in the deli of many grocery stores today.  Just ask them to slice it very thin.

Ingredients

Béchamel Sauce

• 3 T unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk

• Pinch of freshly grated nutmeg

• Salt and freshly ground white pepper

Sandwiches

• 8 slices high-quality Pullman loaf bread, sliced ⅓- to ½-inch thick

• 12 oz. thinly sliced jambon de Paris (high-quality wet-cured ham)

• 10 oz. Gruyère cheese, coarsely grated

• 4 whole eggs (for the madame)

Directions

In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt, and pepper. Set aside. (This may be made up to 24 hours ahead and refrigerated with a layer of plastic wrap placed directly on the surface; gently reheat before serving.)

Preheat oven to 400°F. Place bread slices in a single layer and spread each evenly to the edges with béchamel (all the béchamel may not be needed). Divide ham among four of the slices, trimming if necessary so it is within ¼ inch of the edges. Top all eight slices with equal amounts of grated cheese, spreading evenly to within ¼ inch of the edges.

Place the four bread slices with béchamel and Gruyère, cheese side up, on top of slices layered with ham. Transfer sandwiches to a sheet pan lined with parchment paper. Bake until cheese topping is melted and golden brown, 10 to 15 minutes.

To make a croque-madame, fry eggs sunny-side up and place one on top of each finished sandwich. Sprinkle with salt and pepper and serve immediately. Serves 4.

Photo Credit: Kate Sears/Sublime Management

At long last...A hint of Spring on the lake!!

We have new boats on the cove

I can't wait to start complaining about the heat..it's been such a miserable Fall and Winter here at the lake that any hint of Spring will be met with joyous abandon! I haven't seen this much rain and flodding since , well, The Flood. Granted, the two snow days we had were a gift, as you have seen in previous posts, but most of February has been frigid for this part of the country with 20's 30's and occasional 40's, if only for a couple of hours.  All the excitement about wearing cashmere again and lighting a fireplace has worn off and all I look forward to now is T-shirts and shorts and my beloved Mexican dresses!.

Look at this photo and the one in the header, same spot!

Kayak is ready to go...and so is Lucy

Last Saturday was glorious and I went out on the lake with our next door neighbors who have a boat.  I took the most spectacular photos of the lake, the islands, Cocktail Cove, my feet, their feet you name it, except..there was no card inside the camera.  yep, you heard it & I cant find anything about an internal memory although with the price tag of this camera it should have a think tank attached! So, until I'm invited again, or we have another glorious day, you'll have to make do with today's pictures when the mercury reached 70 degrees.  Welcome Spring!

Gotta go...Here comes my ride!!!!

German Chocolate Cupcakes

These cupcakes are a bit  more restrained in the height department than most, a bit sophisticated, with the sweetness kept in check. Hence their popularity.  Don't use a high-percentage, fancy chocolate; so find one that has less than 60% cocoa solids. (Nowadays most packages give that information.) Also note that the original recipe uses natural cocoa. Since it's a relatively small amount, I would imagine that you could give it a try with Dutch-process cocoa powder, although the natural cocoa gives it a slightly devilish red color.


Makes 12


For the cupcakes

2 ounces (60 g) bittersweet or semisweet chocolate, chopped

1/4 cup (60 ml) boiling water or coffee

8 tablespoons (4 ounces, 115 g) unsalted butter, at room temperature

3/4 cup (150 g) sugar

2 large eggs, at room temperature, separated

1/2 teaspoon vanilla extract

1 cup plus 1 tablespoon (150 g) cake flour (not self-rising)

1 tablespoon unsweetened natural cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (125 ml) buttermilk (see Note), at room temperature


Directions


1. Preheat the open to 350ºF (180ºC). Line a muffin tin with 12 cupcake liners.

2. Pour the boiling water or coffee over the chocolate, and stir until melted. Set aside.

3. In the bowl of a stand mixer, or by hand, beat the butter and sugar until light and fluffy.

4. Add the egg yolks and mix until thoroughly incorporated. Then mix in the vanilla and the melted chocolate.

5. Whisk together the cake flour, cocoa powder, baking soda, and salt. Stir in half of the dry ingredients, then add the buttermilk or sour cream, then the remaining dry ingredients, mixing just until blended.

6. In a clean, dry bowl, whip the two egg whites until stiff, then fold one-third of them in to the chocolate batter, then the rest. Fold just into there are no streaks of white remaining, but don't overfold.

7. Divide the batter between the muffin cups and bake for about 25 minutes, until the batter feels just set in the center. Remove from the oven, then let cool for a few minutes.

Once cool enough to handle, remove the cupcakes from the muffin tin and let cool on a wire rack completely before frosting.

For the German chocolate frosting

3/4 cup (180 ml) evaporated milk (whole milk)

1/4 cup (60 g) packed light brown sugar

2 large egg yolks

pinch of salt

2 tablespoons (30 g) butter, salted or unsalted, at room temperature

2 ounces (55 g) bittersweet or semisweet chocolate, chopped

1 1/2 cups (110 g) sweetened or unsweetened coconut flakes, lightly toasted

1 cup (125 g) chopped, toasted pecans

1/2 teaspoon vanilla extract

Optional: Additional toasted coconut, for a garnish



Directions

1. Whisk together the evaporated milk, brown sugar, egg yolks, and salt in a medium saucepan.

2. Add the butter, then cook the mixture, stirring constantly with a heatproof spatula over medium heat, like a custard, until the mixture begins to thicken and coats the spatula. Do not let boil.

3. Remove from heat and immediately whisk in the chocolate, stirring gently until melted. Then stir in the coconut, pecans, and vanilla. (If using unsweetened coconut, you can add an additional teaspoon of brown sugar if it's not sweet enough, to your taste.)

4. Let cool to room temperature, then use the frosting to ice the cupcakes, topping the cupcakes with a bit of toasted coconut as a garnish after you ice them, if you wish.

Note: For those of you who can't get buttermilk, you can use a similar quantity of whole milk plain yogurt or sour cream, Or mix 1 1/2 teaspoons of vinegar or lemon juice with 1/2 cup (125 ml) whole milk and let it sit 10 minutes.

Adapted from Luscious Coconut Desserts (Chronicle) by Lori Longbotham

Photo David Leibowitz

Nick And Toni's Penne alla Vecchia Bettola

Nick and Toni's is a well known restaurant in the Hamptons with a sister site on NYC's Upper West Side.  I saw this recipe today on the Barefoot Contessa and thought it would be a nice addition to the blog, especially for Friday night dinner.  It is pretty close to my Penne alla Vodka except this one spends some time in the oven.  

Yield: 6 to 8 servings

Ingredients

1/4 cup good olive oil

1/2 large Spanish onion, diced

2 cloves garlic, diced

1/4 tablespoon crushed red pepper flakes

1 tablespoons dried oregano

3/4 cup vodka

1 (28-ounce) cans peeled plum tomatoes (use Cento San Marzano)

Kosher salt

3/4 pound penne pasta

1 cups heavy cream

2 tablespoons fresh oregano, chopped

Grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F.

Heat the olive oil in a large saute pan over medium heat, add the onions and garlic and cook for about 10 minutes until translucent. Add the red pepper flakes, dried oregano and vodka, and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve, crush them with your hands, and place them in a 5 quart ovenproof pot or Dutch oven. Add the onions to the tomatoes and cover with a tight lid. Place the pot in the oven and cook for 1 1/2 hours. Remove the pot from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency, and return to the pot.

Reheat the tomato sauce and add the heavy cream, fresh oregano and salt, to taste, and simmer for 5 minutes. Toss the sauce with the pasta and sprinkle with Parmesan cheese, to taste. Serve

Savoiardi...Le Cordon Bleu Ladyfinger Recipe

Savoiardi are a sponge-like cookie originally from the Aosta Valley of Italy in the Alps, once known as the Duchy of Savoy (whence its name is derived). This Piemontese biscotti resembles lady fingers, though they're about twice as thick. Savoiardi also figure prominently in several desserts, including puddings, charlottes and tiramisu, as they absorb liquids excellently. The French call them biscuits à la cuillère and are a common ingredient also in many French desserts.

I have a hard time finding ladyfingers, particularly here at the lake.  I can never rely on the ones I occasionally find at the stores for their shelf life is limited and they often taste stale.  Making them from scratch is an option as they are fairly easy to make and will last in an airtight container 2-3 weeks.

The recipe below is from The Cordon Bleu At Home and makes a delicate and perfect accompaniment to your coffee or tea. They are light (but not too fragile), crispy and slightly sweet.

By the way, I also make my own amaretti cookies for the same reason. You can get the recipe in Lindaraxa's Garden by clicking here.


Makes 24-34 ladyfingers, depending on size


Ingredients:

Eggs, 3 separated

Granulated Sugar, 6 tbs

Cake Flour, sifted, 3/4 c

Confectioner's Sugar, 6 tbs


Directions:

1. Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper.

2. Beat the egg whites with a whisk or electric mixer until stiff peaks form.

3. Gradually beat in the granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth..

4. Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon.  Don't overfold or the batter will deflate and lose volume resulting in ladyfingers which are flat and not spongy.

5. Sift the flour over the mixture and fold in gently.

6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.

7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip.

8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar. Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar.

10. Bake without opening the oven door for 10 min.

11. Then, rotate the baking sheet so the ladyfingers color evenly.

12. Cook until lightly golden, about 5 more minutes.

13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.

Photo Credit La Tartine Gourmande
http://www.latartinegourmande.com/2006/06/29/la-necessite-des-biscuits-a-la-cuillere-a-necessity-for-ladyfingers/