ORANGE CAKE

Orange Cake

makes: 1 loaf (9 inch pan)

Cake:

- 1/2 cup butter or margarine, softened

- 3/4 cup sugar
- 2 eggs

- 1/2 cup orange juice
- 2 tbsp. water or Cointreau (or other orange liqueur)
- 2 tsp. orange zest
- 1 tsp. almond extract

- 1 tsp. vanilla extract
- 1-1/4 cups cake flour
- 1-3/4 tsp. baking powder
- 1/2 tsp. salt

Whipped Cream Frosting:

- 1 cup heavy whipping cream

- 1/2 - 3/4 cup granulated or confectioner's sugar (not Demerara)

- 1 tsp. vanilla or orange extract  
Optional

- 1 tbsp. Cointreau (or other orange liqueur)

Cake:

1. Preheat oven to 350 F/175 C.

2. In a mixing bowl, cream butter and sugar.

3. Add eggs, one at a time, beating well after each addition.

4. Add the orange juice, Cointreau (or other orange liqueur or water), orange zest, and almond and vanilla extracts. Mix well.

5. In another bowl, combine the dry ingredients: flour, baking powder and salt.

6. Add the dry ingredients to creamed mixture. Beat for 2 minutes - resist the temptation to overmix!

7. Pour into a greased and floured 9-inch loaf pan.

8. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

9. Remove to a wire rack to cool completely.

Whipped Cream Frosting: 

1. Whip the cream on a medium-low speed (3 on a hand-held mixer) for 2 minutes or until it thickens slightly.
2. Add half of the sugar and increase the speed to high (4 or 5 on a hand-held mixer) for 2-3 minutes.
3. Add the rest of the sugar, vanilla or orange extract, and Cointreau (if using).
4. Whip on high until the cream is thick and holds soft-firm peaks.

Frost the Cake: 
1. Trim the top of the cake to make a flat surface. Cut the cake in half and brush off crumbs from the sides and the halved surfaces.
2. Spread a layer of the frosting on the bottom half of the cake and place the top half (cut side on the frosting).
3. Spread a thin layer of frosting on all sides and the top. This is the crumb coat that helps keep the crumbs in place and off the rest of the frosting.
4. Finish frosting the cake with the rest of the frosting.
5. Decorate with a dusting of cocoa or fruits or both.

Notes: 
1. This recipe makes a cake with a more pound cake like texture rather than a soft spongy crumb.
2. Next time I bake this, before filling the cake with frosting I will brush the cut surface of each cake half with orange juice or a mixture of orange juice and Cointreau for a more moist cake.

ALMOND CRACKERS (GLUTEN-FREE)

Almond Crackers (Gluten-free)

makes: 20 - 24 crackers

- 1-1/2 cups almond flour (or make your own - see Notes)

- 1/2 - 3/4 tsp. salt

- 1-1/2 tsp. olive oil

- 1 egg

- 1 tsp. freshly crushed black pepper

- parchment paper/plastic wrap

Optional - 

- 2 tbsp. chopped dried/fresh herbs

1. Preheat oven to 350 F/175 C.

2. Mix all the ingredients in a food processor or by hand to make a dough.

3. One at a time, put 1 inch diameter balls of dough between the parchment or plastic wrap and roll into round crackers.

4. Put rolled crackers onto a baking tray large enough to hold them without crowding.

5. Bake for 12 - 15 minutes. Keep an eye on them - overcooked crackers will taste burnt.

6. Let the crackers cool completely before trying. Straight out of the oven they will not be crispy and will taste fine but feel undone. Don't put them back in the oven!

NOTES:

1. Salt and pepper to taste.

2. Make your own almond flour by pulsing almonds (I leave the skin on) in a food processor till they are finely ground but not pasty.

3. Don't over pulse or you'll make almond butter - sort of.

4. Use fresh parchment/plastic wrap during rolling if it gets too unwieldy or torn during rolling.

HOW TO EAT A FUYU PERSIMMON

Ripe Fuyu persimmons are bright orange and don't always feel soft. Colour is a better measure of ripeness; leave unripe persimmons at room temperature to ripen. Unlike Hachiya persimmons, Fuyus have less tannins and can be eaten skin-on or peeled.

Fuyu Persimmons

- Ripe Fuyu persimmons

1. With a sharp pointed knife cut out the leaves at the top of the persimmon.

2. Slice the persimmon into half, then into wedges.

3. Remove the seeds before eating.

NOTES:

1. I seldom - if ever - season fruits that I eat raw.

2. I rarely cook fruits unless I'm baking with them.

DRY-ROASTED ROSEMARY ALMONDS

Dry-roasted Rosemary Almonds

makes: 2 cups

- 2 cups raw almonds

- 2 tsp. salt

- 4 tsp. water

- 3 tbsp. roughly chopped fresh rosemary (1 1/2 tbsp. dried)

- 1 tsp. fresh crushed black pepper (optional)

1. Put the almonds in a bowl and add 2 tsp. water and 2 tsp. salt.

2. Mix well and let the mixture marinate/brine for 30 to 60 minutes, mixing every 15 minutes or so so that water doesn't pool in the bowl.

3. Preheat oven to 285 F/140 C.

4. Add the rosemary and remaining 2 tsp. water to the almonds.

5. Mix well and put into a baking tray large enough to hold the almonds in a single layer.

6. Roast for 20 minutes, stir, then roast for another 3-5 minutes.

7. Let the almonds cool completely before trying. Straight out of the oven they will not be crunchy and will taste moist/steamy. Don't put them back in the oven!

8. Refrigerate if not using right away.

NOTES:

1. Salt to taste. Regular iodized salt is finer and may make the nuts over-salted so start with less salt.

2. Be generous with the rosemary. Since the almonds are dry-roasted the rosemary will not stick as well as with oil, so some will fall off the almonds if you stir them too much.

3. Keep an eye on the almonds after the initial 20 minutes. They can go from done to overdone in minutes!

GRAPEFRUIT AND RAW KALE SALAD WITH PUMPKIN SEEDS

Grapefruit and Raw Kale Salad with Pumpkin Seeds

makes: 2 servings

- 1 head of kale, torn or cut into strips/pieces, thick parts of stems discarded

- 1 large (2 medium) grapefruit, peeled and sectioned

- juice and zest of 1 lemon

- 1 tbsp. honey 

- 1 tbsp. olive oil

- freshly ground black pepper, to taste

- salt, to taste

- 2 tbsp. toasted pumpkin seeds (or sesame/sunflower seeds)

1. In a large bowl make the salad dressing: mix/whisk lemon juice and zest, honey, olive oil, salt, and pepper.

2. Adjust seasonings to taste.

3. Add kale. 

4. Massage/rub the dressing into the kale for 2 minutes or until the kale feels softer. (It will.)

5. Let the massaged kale stand for 10 minutes at room temperature.

6. Add the grapefruit sections and mix in/toss lightly.

7. Top with pumpkin seeds and fresh pepper.

NOTES:

1. I use curly green or red/purple kale, not lacinato/dinosaur kale.

2. I peel and section grapefruit by hand because I really enjoy doing it but you could peel the grapefruit and cut sections out with a knife.

3. Use oranges instead of grapefruit, or a mix of orange and grapefruit sections.

4. I use raw honey for everything, never processed "liquid" honey.

ROSEMARY ROASTED CHERRY TOMATOES

Rosemary Roasted Cherry Tomatoes

makes: approx. 2 cups roasted tomatoes

- 2 pints cherry tomatoes

- 2 tbsp. balsamic vinegar 

- 1 tbsp. olive oil

- 2 tbsp. chopped fresh rosemary (or 1-2 tbsp. dried)

- zest of 1 lemon

- freshly ground black pepper, to taste

- 2 cloves of garlic, minced (optional, I usually don't add garlic)

- salt, to taste

1. Preheat the oven to 400 F/205 C.

2. Put the tomatoes in a metal/glass/ceramic baking tray. 

3. Add the balsamic vinegar, olive oil, rosemary, lemon zest, black pepper (and garlic, if using).

4. Toss to mix well.

5. Roast at 400 F/205 C for 30 minutes or until the tomatoes are wrinkled and there's tomato juice/liquid in the tray.

6. After the tomatoes have cooled, add salt to taste.

7. Transfer everything including the cooking liquid into a container and refrigerate.

NOTES:

1. Salt the tomatoes after they have cooled. Salt draws out moisture so by adding salt before cooking, you'll have more liquid during roasting and the tomatoes will be exceptionally soggy when they're done.

2. I used rosemary this time but parsley, thyme, lightly crushed fennel (anise) seeds are equally splendid!

CRANBERRY ORANGE PINE NUT BISCUITS

Cranberry Orange Pine Nut Biscuits

makes: approx. 3 dozen

- 1 cup unsalted butter, room temperature

- 3/4 cup sugar- 1 egg- 2 tsp vanilla extract- 2 1/2 cups flour
- a pinch of salt
- 1/2 - 3/4 tsp nutmeg- 1/2 cup dried cranberries, chopped
- 1/2 - 3/4 cup pine nuts
- zest of one medium orange- 2 cups (or more) Demerara sugar for rolling


1. Preheat the oven to 350 F/175 C.
2. Cream the butter and sugar. 
3. Add the egg and vanilla, mix until well combined.
4. Add the flour, salt, nutmeg, orange zest, dried cranberries, and pine nuts.
5. Roll the dough into two logs, about 1-1/2 inches in diameter.
6. Wrap the logs in wax paper and make sure the ends are covered.
7. Chill the dough in the freezer for at least 1 hour.
8. Remove from the freezer and unwrap the dough logs one at a time if necessary. The butter in the dough will melt as the dough sits outside so keep any dough not being immediately used wrapped and in the freezer.
9. Roll the logs in sugar, then slice into 1/4 inch discs.
10. Bake at 350 F/175 C for 15-20 minutes. Thinner slices will bake faster so keep an eye on the ones in the oven!

NOTES:

1. Toss the cranberries with enough flour to coat them. Chop the cranberries by hand or in 

a food processor.

2. I used pine nuts but walnuts, pecans, almonds, and macadamias would work equally well.
3. Before taking the dough out of the freezer, put a generous layer of Demerara sugar in a baking tray or other flat surface with enough room to roll the dough logs. See below...

4. The butter in the dough will start melting with the heat of your hands and make it harder to cut evenly, so work somewhat quickly! Prep your Demerara sugar, baking trays, etc. before taking the dough out of the freezer.

DRY-ROASTED CHIPOTLE LIME CASHEWS

 When I learned you are what you eat, I realised I'm nuts!

Dry-roasted Chipotle Lime Cashews

makes: 2 cups

- 2 cups raw cashews (or almonds or skinless peanuts)

- 3 tsp. salt

- 2 tsp. water

- 1-2 tbsp. chile powder

- juice of 1 lemon

1. Put the cashews in a bowl and add 2 tsp. water and 1-1/2 tsp. salt.

2. Mix well and let the mixture marinate for 30 to 60 minutes, mixing every 15 minutes or so so that water doesn't pool in the bowl.
3. Preheat oven to 285 F/140 C.
4. Add the remaining 1-1/2 tsp. salt, chile powder, and lemon juice to the cashews.
5. Mix well and put into a baking tray large enough to hold the cashews in a single layer.
6. Roast for 15 minutes, stir, then roast for another 7-10 minutes.
7. Let the cashews cool completely before trying. Straight out of the oven they will not be crunchy and will taste moist/steamy. Don't put them back in the oven!
8. Refrigerate if not using right away.

NOTES:
1. Salt to taste. The first time I made these I used 2 tsp. Himalayan pink salt (it's what I normally use for everything) and they were not salted enough. Regular iodized salt is finer and may make the nuts over-salted so start with less salt.
2. Use one or more type of chile powders, adjust quantity to taste. I've use all chipotle, and a mix of chipotle, ancho, and cayenne.
3. Smaller nuts cook faster so keep an eye on them after the initial 15 minutes. They can go from done to overdone in minutes!