ORANGE PEAR TURMERIC REFRESHER

This is a really refreshing combination of flavours, and a total energy boost! This is one of my favourites during citrus season. I've previously talked about turmeric and it's benefits. It's an immunity booster, and excellent for preventing - and curing - sore throats. Perfect during flu season or when the seasons change! 

Orange Pear Turmeric Refresher

makes: ~ 24 oz.

- 3 oranges, juiced

- 1 pear, cut into large chunks

- 6-8 sprigs parsley

- 1 lime, juiced

- 1/2 in. piece of turmeric, skin scraped off

1.  Blend everything till smooth. Enjoy!

HERBED HONEY LIME SALAD DRESSING, GRILLED CORN CHOPPED SALAD

This is easily the best salad dressing I have ever made! And I've always made salad dressing myself, I never buy it. This dressing truly dresses up a salad, with clean ingredients and bright flavours! Best of all, it's quite a forgiving recipe so you can vary the quantities of ingredients however you prefer.

Although, I wouldn't do anything insane like adding parsley instead of mint or - heaven forbid - herbs like rosemary, sage, tarragon and all that. That would be nothing short of a travesty of this dressing!

If you're making the salad too: roasted corn is important in the salad. It rounds everything out with its smokiness. In corn season I buy a bunch of corn, roast it on my gas burner stove top, shave off the kernels, and freeze for use later. That is of course better than frozen store-bought roasted corn, but really, Trader Joe's frozen roasted corn is quite up to par. So definitely use that if you want or have to.

Herbed Honey-Lime Salad Dressing

Makes: approximately 12 oz.

- 1/4 cup fresh lime juice
- 1/8 cup fresh juice from navel, tangerine, or mandarin oranges

- 1/8 cup olive oil
- 2 tbsp honey
- 1 cup fresh cilantro, roughly torn and including tender stems
- 1 cup fresh mint, roughly torn and including tender stems
- 1/2 jalapeño pepper

- 1 garlic clove, peeled

- 1 tsp good quality salt

- 1/4 cup or more water as needed to blend to a smooth, easily pourable, liquid consistency

1. Put everything in a blender or smoothie mixer and blend to a smooth consistency.

2. While still in the blender, taste the dressing and adjust flavours to your taste. Blend again to make sure it's all smooth.

3. Enjoy over salad leaves, roasted vegetables, raw vegetables, rice and raw vegetable salad, or a mixed chopped salad like below...

Grilled Corn Chopped Salad

Makes: a lot, or approximately 10 cups

1. Mix in a bowl small-medium sized dice of:

- 1 cup yellow or red onion

- 1 cup jicama

- 3 Persian cucumbers

- 1 cup capsicum of any colour

- 1 cup carrots

2. Add

- 1 cup celery, sliced not diced

- 1 pint grape tomatoes, halved

- 1 cup kernels from grilled corn (or use Trader Joe's frozen grilled corn)

3. Toss with three quarters of the salad dressing, adding more if required.

4. Enjoy on its own or as a salsa with tortilla chips! Or stuffed in a pita, as a soft taco with corn tortillas, with a bit of rice on the side, or filled in endive spears.

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.

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.