Posts for November 30th 2010
Orange Cake With Apricot Glaze
2 1/2 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
1/2 cup olive oil
Grated zest from 3 large oranges
1 cup plus 1 1/2 Tbs. fresh orange juice (from 2 to 3 oranges)
6 extra-large eggs, separated, plus 2 egg yolks, at room temperature
2 tsp. vanilla extract
1/2 cup apricot preserves
1 1/2 Tbs. fresh lemon juice
3 Tbs. lightly toasted chopped pecans
- Preheat an oven to 325 degrees F. Oil a 12-cup Bundt pan, dust with flour and tap out the excess.
- In the bowl of an electric mixer fitted with the flat beater, beat the flour, baking powder, salt and 1 cup of the sugar on low speed until combined, about 1 minute. In a bowl, using a fork, lightly beat together the olive oil, orange zest, the 1 cup orange juice, the egg yolks and vanilla. With the mixer still on low speed, gradually add the oil mixture, beating until smooth and blended, 1 to 2 minutes, occasionally scraping down the sides of the bowl. If any lumps remain, increase the speed to medium and beat for 20 to 30 seconds. Set aside.
- Using the whisk attachment and a clean bowl, beat the egg whites on medium speed until soft peaks form, about 2 minutes. Increase the speed to high and gradually add the remaining 1/2 cup sugar, beating until stiff and glossy peaks form, 1 to 2 minutes, scraping down the sides of the bowl once.
- Spoon half of the batter on top of the whites and gently whisk it in by hand. Spoon the remaining batter on top and fold it in with the whisk until no streaks remain. Transfer the batter to the prepared pan (it will fill it by more than three-fourths). Bake until the cake is well risen and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan.
- In a small saucepan over medium heat, stir together the apricot preserves, the 1 1/2 Tbs. orange juice and the lemon juice. Boil for 1 minute, then strain the mixture through a fine-mesh sieve into a small bowl, pressing the solids through the sieve. Stir the glaze to combine and let it stand just long enough so it thickens a little more but remains pourable.
- Set the cake, still on the rack, over a baking sheet. Spoon the glaze over the warm cake so it coats the top and flows over the sides. Transfer the warm cake, still on the rack, to another baking sheet and repeat the process with the glaze that has dripped onto the first sheet. Sprinkle the top of the cake with the pecans. Let the cake cool completely before serving.
OK, so the fern bar isn't ripe for revival just yet, but the Harvey Wallbanger, the mainstay of that era, has made something of a comeback.
"Harvey is essentially a lemonade, only with vodka," cocktail historian Martin Cate explained of the familiar-flavored drink. "People love orange juice, vanilla, the herbal quality."
Indeed, the Harvey has managed to top San Francisco menus in many incarnations: with bubbly, alongside brunch, and as a classic pitcher standard — just like in the 1970s when, Cate said, the drink "became a cultural phenomenon.
"They used to sell a party kit with cartoons dressed up named Harvey Wallbanger, and it gave you a recipe for how to make a giant punch bowl. The Wallbanger was a big deal."
To enjoy a blast from the past in your own home, you'll need Galliano, an anise-tinged Italian liqueur. Cate recommends using the brand's new formula, which has more alcohol and less vanilla sweetness, and he prefers to incorporate the liqueur rather than floating it. To achieve an authentic version of the seventies classic, read more.
I never have company drop in at the last minute. I always read magazine articles that give you "tips" on what to keep in your house to feed people that stop in unexpectedly and you are supposed to whip up cocktails, coffee or dessert. "Keep a jar of olives, salted almonds, roasted red peppers, anchovies and Triscuits and you can whip up three tasty appetizers in 3 minutes" is what the articles tell you to do. Or keep homemade cookie dough balls in the freezer, and you can have freshly baked cookies when a friend shows up (unannounced) for coffee in the afternoon.
Maybe I give off the vibe of "Don't stop by unannounced, or I won't answer the door," but people never stop by my home without prior notice. I have never "dropped by" anyone's house without an invitation. Well, even if someone drops by unannounced, I would probably not turn them away. Especially since I have the perfect recipe for last minute guests!
A case for chocolate chip bundt cake — complete with recipe! — when you read more.
The San Francisco Chronicle recently published a story about the rise of the cookie swap. A cookie swap is a holiday party in which guests are asked to bring several batches of homemade cookies. The cookies are exchanged at the event, and everyone walks away with an assortment of delicious treats. The article talks about the books, websites, and groups devoted to the popular party, but I'm wondering how many people actually host and attend cookie swaps? With the holiday season about to kick into full swing, there may be one on your agenda. Are you cookie swapping this December?
From Martin Cate
Classic Harvey Wallbanger
4 ounces fresh squeezed orange juice
1-1/2 ounces vodka
3/4 ounce 84.6 proof Galliano (new formula)
- Combine all ingredients into a shaker with ice and and shake until well chilled.
- Strain into an ice-filled collins glass. Garnish with an orange slice.
Makes 1 cocktail.
- Here's seven delicious drink recipes that can easily be made in batches.
- Here's seven delicious drink recipes that can easily be made in batches. — Huffington Post Food
- Must make: Spanish meatballs with romesco sauce. — Hands on Gourmet
- While it may be harder to get through the security line, it's easier to find a drink at the airport. — USA Today
- Learn how Grant Achatz creates a menu for Alinea. — GQ
- Mario Batali and Joe Bastianich are fighting protesters with a lawsuit. — Grub Street NY
- Would you eat Whipped Lightning, an alcoholic whipped cream? — Eater
- Thanks to a new bill passed by the Senate, the FDA will have more power to regulate food. — The New York Times
- Taste-testing store-bought applesauce. — Serious Eats
Do you hate fruit, vegetables, or food that isn't white? If so, there may finally be a scientific explanation for your picky eating habits. It's called selective eating disorder.
Researchers at the Duke Center for Eating Disorders say that preliminary results of a new survey suggest adults with an extremely limited food repertoire suffer from a previously unrecognized illness that they're calling selective eating disorder.
Rather than having a handful of food items they avoid, these diners eschew everything but several choice items. For reasons potentially both biological and behavioral, they reject foods based on qualities other than taste, like sight and smell.
Those of you acquainted with extremely picky eaters: do you consider it an illness — or simply fussy behavior?