Sunday, August 14, 2011
Please make this glaze. The cake is very good, but the glaze is AMAZING.
From here on, I will use this glaze at every opportunity. I imagine it would be good on banana cake, pound cake, sour cream cake, coffee cake, cinnamon rolls, cookies, brownies, or even a spoon. Enough said. Best. Glaze. Ever.
1 cup all-purpose flour
1/2 cup almond flour (or finely ground almonds)
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup sugar
1/2 cup extra virgin olive oil
1/2 tsp. vanilla extract
1/2 tsp. almond extract
zest of 1/2 an orange
1/2 cup orange juice
1. Whisk flour, almond flour, baking powder and salt to combine.
2. In another bowl, whisk eggs, sugar and olive oil until light yellow and slightly thick. This will take a couple of minutes. Add the zest and the juice and mix until thoroughly incorporated.
3. Add the dry ingredients and mix until the batter is smooth.
4. Pour batter into a 9-inch round cake pan that has been greased and floured.
5. Bake in a 350 degree oven for 35-45 minutes.
2 tbsp. butter
1 cup icing sugar
3 tbsp. cream (or milk)
1/2 cup sliced almonds, lightly toasted
1. In a light colored pan, heat the butter until its color changes from yellow to golden brown. Be careful not to burn the butter!
2. While the butter is cooling, sift the icing sugar into a bowl.
3. Whisk in the cream until the mixture is smooth then slowly add the butter.
4. You want your glaze to be pourable but not too runny. If the mixture is too thick, add a few drops of cream at a time until your get the consistency you want.
5. Add the sliced almonds and mix gently.
6. Pour over cooled cake.
Moules frites...is there anything better than briny, sweet mussels bathed in a sauce redolent with the taste of the sea accompanied by crisp, salty fried potatoes? Once in a while I will get a craving for this dish and yesterday was one of those days. So armed without a recipe, I just decided to wing it and make a big batch for me and the boys. I missed the frites, but the moules definitely hit the spot!
Mussels with Chorizo
2 lbs. mussels
6-10 inches of chorizo, cubed
2-3 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup tomato puree (or you could just crush some canned whole tomatoes)
1 cup white wine
1 cup water
1 tsp. sugar
handful of parsley, chopped
1. Wash mussels well with cold running water.
2. In a large pot, heat olive oil and saute the chorizo until the sausage renders its fat.
3. Add onions and garlic and saute until transluscent.
4. Add tomato, white wine, sugar and water.
5. Simmer for 5 minutes to let all the flavors meld together. Meanwhile season with salt and pepper.
6. Place all the mussels into pot and cover.
7. Cook until all the mussels have opened, about 15 minutes.
8. Adjust seasoning and add parsley right before serving.
9. Serve with lots of crusty bread to sop up all the sauce.