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Jun 30, 2012

"French" Martini

"French Martini"
I'm feeling a bit nostalgic.

I used to manage a large region for a staffing company. If you know anything about the staffing business, let's just say it's pretty high stress and cut throat. And getting new business is brutal. Your prospects hate (hate with a capital H) you. Don't get me started on how many buildings I've been thrown out of. Fortunately, as hard won as they are, your clients love you (until their purchasing departments find someone cheaper, regardless of the quality, but I'm not bitter).
Jun 16, 2012

Homemade Orange Sherbet

This Homemade Orange Sherbet has a vibrant fresh orange flavor and is a great way to capture the flavors of the winter citrus bounty any time of year.

Homemade Orange Sherbet

Orange sherbet seems like such a simple dish that would be easier to buy rather than make it yourself. What makes homemade so special?
Jun 8, 2012

Blue Curacao Margarita

Happy Friday. I took the day off today and took a certain four year old to Pretend City.  He had a wonderful time. I must add though that I have never had such a vocal back seat driver. Although he's never been to our destination, he definitely had strong opinions on the directions. Fortunately, we made it to our destination just the same.
Jun 1, 2012

Tangelo Ricotta Cake

This is a cake that you can (and should) bake ahead, because it is actually better and more moist on the second or third day. I'm not sure why... maybe it's the ricotta... maybe it's the glaze. 

I found this recipe for orange-ricotta pound cake in Cake Keeper Cakes by Lauren Chattman, published in 2009. If you like "snacking" or bundt type cakes, you should check out this book. 

I switched out the orange juice and zest with tangelo. I would imagine any sweet citrus fruit would work here.  The glaze is made with orange marmalade to which I added tangelo juice.

For another great snacking type cake using citrus, definitely try Glazed Tangerine Donut Cake too. 

12 3/4 ounces or 3 cups unbleached all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 sticks softened unsalted butter
1 1/2 C sugar
1 1/2 C whole milk ricotta cheese
3 large eggs at room temperature
1/4 C tangelo juice
1 1/2 t vanilla extract
1 1/2 t orange zest

3/4 C marmalade
3 t tangelo juice

Preheat oven to 350 and grease and flour a 12 cup bundt pan. Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. Cream the butter and sugar in a large mixing bowl with an electric mixer (or in the bowl of a stand mixer) on medium high for about three minutes, then add in the ricotta and continue beating until it is fully incorporated.  Beat in the eggs one at a time. Add the juice, vanilla, and zest. On low speed, add the flour in six increments, mixing in between additions. After you've added it all, raise the speed to medium and beat for about 30 seconds. Bake in the bundt pan for about 60 minutes and test it with a toothpick. As soon as the toothpick comes out clean remove it from the oven. Do not exceed 70 minutes.  Cool in the pan for 15 minutes, and then turn it out onto a cooling rack to finish cooling.

Combine the marmalade and juice in a saucepan over medium heat until it becomes a liquid. Brush the glaze over the cake with a pastry brush and spoon the rind over the top. Let cool.

Keep in a cake keeper or wrap in plastic. Do not refrigerate.

I had this for breakfast. What? Citrus. Dairy. Sounds healthy to me.......