Orange Blossom Bundt Cake

Ingredients

1 c. unsalted butter

2 1/2 c. all -purpose flour

2 c. sugar

3/4 tsp. fine salt

2 tbsp. orange liqueur

1 tbsp. orange zest

2 tsp. pure vanilla extract

5 large eggs

1/2 c. Buttermilk

HONEY BUTTER GLAZE

1/2 c. Honey

1/4 c. orange liqueur

6 tbsp. unsalted butter

3 tbsp. sugar

Preheat oven to 325 degrees F. Butter and flour a 10-cup Bundt pan.

Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar and salt until light and fluffy, 1 to 2 minutes. Beat in orange liqueur, orange zest, and vanilla. Reduce mixer speed to low and add eggs, one at a time, beating just until blended after each addition. Add flour alternately with buttermilk, beginning and ending with flour, beating just until blended after each addition.

Spoon batter into the prepared pan. Gently tap pan on counter a few times to remove any air bubbles. Bake, rotating pan once, until a long wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes.

During last 10 minutes of baking, prepare Honey Butter Glaze. Spoon two-thirds of warm glaze over cake in pan, allowing glaze to soak in between spoonfuls. Cool completely in pan on a wire rack. Invert onto cooling rack. Warm remaining glaze and gradually brush outsides of cake. Garnish with orange zest.

For the Honey Butter Glaze: bring the honey, orange liqueur, unsalted butter, and sugar to a boil in a saucepan over medium heat, stirring often, until the sugar is dissolved. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 2 minutes.

Recipe from Country Living magazine.

Breakfast Popovers with Italian Sausage & Smoky Mozzarella

Ingredients

Butter, for greasing the pan
2 tablespoons extra-virgin olive oil
Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
2 cloves garlic, minced
1 cup shredded smoked mozzarella (4 ounces)
4 large eggs, at room temperature
2 cups milk, at room temperature
1 1/2 cups all-purpose flour
2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
3 tablespoons chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Maple syrup, for drizzling

Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity

Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.

Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.

Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.

Place the popovers on a platter and drizzle with maple syrup.

Recipe courtesy of Giada DeLaurentis

Lemon Pudding Cakes

These are phenomenal! I would make them again and again. Lemon lovers unite!  If this doesn't satisfy the lemon craving in you, nothing will.

Ingredients

4 T unsalted butter, melted, plus more for the ramekins
1/4 c unbleached all-purpose flour
1/8 tsp fine sea salt
1 cup granulated sugar, divided
2 T grated lemon zest, plus 1/3 c fresh lemon juice
3 large eggs, separated, plus 1 large egg yolk
1 1/2 c buttermilk
Confectioners' sugar for dusting

Position a rack in the middle of the oven and preheat to 350*. Butter four 4-inch ramekins.

Whisk together flour, salt, and 3/4 c granulated sugar in a bowl. Add butter, lemon zest, lemon juice, and four egg yolks and whisk until smooth. Whisk in buttermilk.

Whisk three egg whites on medium-high speed with an electric mixer until frothy. Gradually add remaining 1/4 c granulated sugar and continue to whisk until stiff peaks form.

Gently fold beaten egg whites into lemon mixture. Divide batter among the prepared ramekins. Place the ramekins in a roasting pan. Transfer to the oven and carefully add enough hot water to come halfway up the sides of the ramekins.

Bake until set around the edges but still jiggly in the center, and until tops are lightly browned, 35 - 40 minutes. Transfer the ramekins to a wire rack. Cool completely. Chill in the refrigerator about 2 hours.  Before serving, dust the tops with confectioners' sugar.

Recipe adapted from Country Living magazine.

Crunchy Spicy & Sweet Chickpeas

Ingredients

1 can chickpeas, drained, rinsed & patted dry

1 tsp sesame oil

1 T brown sugar

1 tsp Ancho Chile Powder

½ tsp Kosher salt

Preheat oven to 400*.  Line a baking sheet with parchment paper.

Place the chickpeas in a ziplock bag with all the ingredients. Shake well to coat. Spread on the prepared baking sheet and bake for 35-40 minutes, stirring every 15 minutes, until nicely browned & crunchy.

Almond & Plum French Financiers

Financiers are delicate little almond cakes found in pastry shops all over Paris. They have a crunchy, firm exterior and a rich, moist center.  You can make them with or without fruit.  I added course sugar to the outside of mine in order to put my own spin on them.  If you love almond, watch out. These little cakes are addictive!


Ingredients

2 tablespoons unsalted butter, softened

2 T course, decorator’s sugar

1 cup finely ground almonds or almond flour

1 2/3 cups confectioners’ sugar

1/2 all-purpose flour

Pinch of salt

5 egg whites from large eggs, whisked for 3-4 minutes by hand until foamy

3/4 cup unsalted butter, melted and cooled

1 tsp. pure almond extract

1 small plum cut into 10 1” pieces (you can substitute peaches or berries)

Preheat the oven to 450°F.

With your finger rub 2 tablespoons softened butter to around the inside of 10 muffin cups.  Sprinkle with course sugar; set aside.

In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and almond extract. Mix until thoroughly blended.

Spoon the batter into the muffin cups, filling them almost to the rim. Place the pan in the center of the oven. Bake until the financiers just being to rise, about 7 minutes.  Remove from oven and place a plum piece in top of each. Reduce the heat to 400°F. Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven heat and let the financiers rest in the oven until firm, about another 7 minutes.

Remove from oven and let sit on cooling rack for 10 minutes. Run butter knife around the outside edge and remove from pan directly onto the cooling rack. Let cool.

Recipe adapted from Epicurious.

Jouir!

Late Summer Salmon Salad with Smoky Maple Dressing

This is one of the tastiest salad entrees you will ever eat.  The recipe calls for Smoky Maple Syrup. If you cannot find it, you can simply add 1/4 tsp. of Liquid Smoke to the maple syrup and it will give you the same taste.

Ingredients

Salmon Filet for 2, cooked according to your technique (see below for mine)

Arugula

1 Granny Smith apple, peeled and cut into thin slices

Fresh lemon juice

Sliced cremini mushrooms

Dried fruit, unsweetened (I used cranberries & blueberries)

Glazed or toasted pecans, halves or chopped

White NY Cheddar

Dressing:

1/2 c Smoky 100% Maple Syrup

1/8 c Grey Poupon Course Grain Mustard

While salmon is cooking, whisk together dressing ingredients and set aside. 

Prepare apple and toss with a squeeze or 2 of lemon juice. On 2 plates put a handful or so of arugula. Layer with apple slices, mushrooms, dried fruit, pecans, and slices of cheddar. Place one piece of salmon in center of each plate and drizzle with Smoky Maple Dressing.

Here's how I cook my salmon:  Make a foil packet big enough for the piece of salmon, place the salmon in the middle of the packet, skin side down. Drizzle with maple syrup and close up the packet. Place the packet in a cast iron pan (you can use any heavy bottom pan or pot) and place the lid on. Steam over medium heat for about 8-12 minutes depending on how thick the salmon is and the doneness you prefer. Using a spatula, lift the salmon off the skin. That's it!

Recipe inspired by Crown Maple.

Pork Tamale Pie

I used my 10" cast iron frying pan and leftover pulled pork that I had in the freezer. Using already prepared pork saves 3-4 hours. You can substitute beef or chicken for the pulled pork.

Ingredients

Cooking spray for baking dish
2 14.5 oz. cans stewed tomatoes
1 15.5 oz. can black beans, drained
1 small onion, chopped
1 poblano pepper, chopped
2 garlic cloves, chopped
2 tsp chili powder
1 tsp dried oregano
3/4 tsp ground cumin
Sriracha to taste
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless pork shoulder**
1/2 tsp sugar
Cheddar-Cilantro Cornbread Crust

Preheat oven to 325*. Lightly grease a 2-quart baking dish or 10" cast iron pan.
Combine tomatoes, beans, onion, pepper, garlic, chili power, oregano, cumin and 1/4 tsp. each salt and pepper in a bowl transfer to prepared dish/pan. Rub pork with sugar, 1 tsp salt, and 1/2 tsp pepper, place on top of tomato mixture.
Bake, uncovered, until pork is fork-tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce. Add Sriracha to taste; 1-2 tablespoons.
Increase oven temp to 425*. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set, 18-20 minutes.
Let stand 10 minutes before serving.

Cheddar-Cilantro Cornbread Crust:
Combine 1/3 c yellow cornmeal, 3 tablespoons all-purpose flour, 3/4 tsp baking powder, and 1/4 tsp kosher salt in a bowl. Stir in 1/2 c shredded extra-sharp cheddar cheese and 2 tablespoons chopped fresh cilantro. Whisk together 1/4 c buttermilk, 1 large egg, and 1 tablespoon melted butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.

**TIP: You can save time, by using leftover pulled pork that you've made previously, or you can buy pulled pork already prepared from your local grocer.  

This recipe was adapted from CountryLiving.com.

Sauteed Vegetable Fritatta

My favorite breakfast as it is so easy, versatile & delicious! You can substitute or add any veggies you have on hand. Make sure to cut them all in same size so they cook evenly.

Ingredients

1/2 c diced sweet onions
2 cloves crushed garlic
2 T olive oil
1 c sliced mushrooms
3-4 handfuls fresh baby spinach
6 large eggs
1/3 c milk or cream
Salt & pepper
1 tsp dried tarragon
1 c sliced cherry or grape tomatoes
1 c grated swiss cheese (you can used sliced; enough to cover the fritatta)

Preheat oven to 350*

Add olive oil to 10" oven proof pan (I use a cast iron pan) and saute the onions and garlic over medium heat for 5 minutes; add the mushrooms and continue cooking for another 4 minutes or until all or tender and onion is translucent. Toss in spinach and cook until wilted.

In the meantime add eggs, milk, salt & pepper and tarragon to a large bowl and whisk until combined. Pour over sauteed vegetables in pan. Cook until only half the mixture moves when you move the pan back and forth.  You will be cooking it the rest of the way in the oven.  Add the sliced tomatoes evenly over the egg mixture; cover with cheese. Place in oven.

Bake for approximately 20-25 minutes or until mixture no longer moves and cheese is melted.

Remove from oven and let sit 10 minutes.  Run knife around pan, cut in slices and serve!

Mocha Cream Cheese Pie

Ingredients

1-1/2 c graham crumbs
1/4 c granulated sugar
4 T melted butter

1 8 oz. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1/4 c kahlua
1 T water
3 T unsweetened cocoa (dutch processed is best)

1 c heavy cream
1/4 c confectioners' sugar
1 T sour cream or creme fraiche

Combine the first 3 ingredients until thoroughly moistened.  Press into a 9" pie dish, making sure to firmly work up the sides and the bottom.  Chill in refrigerator while you make the filling.

In a small microwaveable cup heat Kahlua and water for 20 seconds. Remove from microwave and add the cocoa.  Whisk until combined and no lumps.

In a bowl of a stand mixer fitted with a whisk attachment, add cream cheese and beat on medium-high speed for one minute. Reduce speed to low and slowly add sweetened condensed milk. Raise the speed and continue to beat for another minute. Reduce speed to low and add in Kahlua/chocolate mixture. Raise the speed and beat for 1 more minute scraping down sides.  Pour into chilled crust and place back in refrigerator for at least 2-3 hours.

Before serving, beat heavy cream, confectioners' sugar and sour cream until stiff peaks form. Dollop on top of pie and it's ready to serve.

Enjoy!

Super Moist Cornbread

Ingredients

1½ cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
¼ cup light brown sugar
¾ cup frozen corn kernels, thawed
1 cup buttermilk
2 eggs
½ cup unsalted butter, melted and cooled slightly

Preheat oven to 400 degrees F. Spray an 8-inch square baking dish (glass is recommended) with non-stick cooking spray.

 In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.

 In a food processor or blender, process the sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Fold the dry ingredients into wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened (do not overmix!).

 Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool on a wire rack for 10 minutes, then invert cornbread onto wire rack, turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Recipe from The Brown Eyed Baker.