Recipe Archive - 14 September 2008

Fine, dry bread crumbs, for coating pan
3 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, at room temperature
1/2 tsp. tangerine (or lime) oil, optional
2 cups sugar
4 extra-large or jumbo eggs
1 tiny drop yellow (or green) food coloring, optional
1 cup milk
Finely grated zest of 3 tangerines (or limes)

Glaze:

1/2 cup tangerine (or lime) juice
3/4 cup granulated sugar
1/4 tsp. tangerine (or lime) oil, optional

Preheat the oven to 350 degrees. Thoroughly butter a 10-inch Bundt or tube pan. Sprinkle the pan with the bread crumbs. Sift together the flour, baking powder and salt and set aside.

In the large bowl of an electric mixer, beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if using.

On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition.

Stir in grated citrus zest by hand. Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth.

Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.

Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix. Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil. Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any glaze that has dripped onto the foil.

Let the cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve.

Note:
The batter for the cake can also be baked in two loaf pans.

The cake freezes well. But glaze it after defrosting so that it will be freshly moistened



ISSN 1938-7385 Volume 14, Number 24 This Week's Contents 1. Sunny Orange Yeast Bread 2. Tangerine Bundt Cake 3. Fried Okra 4. Southern Chicken Salad 5. Five Spice Sour Cream Dip

1. Sunny Orange Yeast Bread submitted by butterflydog 2 pkgs. yeast 1/4 cup warm water 1 Tbs. sugar 2-1/2 cups flour 2 Tbs. sugar 1 tsp. salt Zest of 1 orange 3 Tbs. soft butter, cut into 3 or 4 pieces 1/2 tsp. orange oil, optional About 2/3 cup orange juice, warmed Sprinkle yeast over warm water in a small dish, then sprinkle 1 tablespoon sugar over all and allow the mixture to get bubbly and creamy, about 5 minutes. With the metal blade in place in the food processor, add flour, remaining 2 tablespoons sugar, salt and orange zest. Whirl to combine. Add butter and process about 10 seconds to combine. Add orange oil if using. Add yeast mixture and mix to combine again. With the motor running, pour 1/3 cup (only) of the orange juice through the feed tube. Then dribble additional orange juice only until a ball of dough forms on the blades. All of the juice will not be necessary. Turn the dough out onto a floured surface and knead 2 or 3 minutes until smooth and satiny. Place the dough in a greased bowl, turning to coat. Cover and let rise until double in bulk. Punch down, knead a couple of times and place in a greased 5-cup loaf pan. Another way to shape the bread is to form the dough into a ball and place on a cornmeal-dusted cookie sheet. With a sharp knife, cut a crisscross in the top of the loaf, not too deep. Either way, let the dough rise and double in bulk. Preheat oven to 375 degrees. Bake for 30 minutes until golden brown and hollow sounding when the loaf is rapped with the knuckles. Yield: 1 medium-size loaf

2. Tangerine Bundt Cake submitted by butterflydog Fine, dry bread crumbs, for coating pan 3 cups sifted all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 8 oz. (2 sticks) unsalted butter, at room temperature 1/2 tsp. tangerine (or lime) oil, optional 2 cups sugar 4 extra-large or jumbo eggs 1 tiny drop yellow (or green) food coloring, optional 1 cup milk Finely grated zest of 3 tangerines (or limes) Glaze: 1/2 cup tangerine (or lime) juice 3/4 cup granulated sugar 1/4 tsp. tangerine (or lime) oil, optional Preheat the oven to 350 degrees. Thoroughly butter a 10-inch Bundt or tube pan. Sprinkle the pan with the bread crumbs. Sift together the flour, baking powder and salt and set aside. In the large bowl of an electric mixer, beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if using. On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition. Stir in grated citrus zest by hand. Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth. Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes. Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix. Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil. Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any glaze that has dripped onto the foil. Let the cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve. Note: The batter for the cake can also be baked in two loaf pans. The cake freezes well. But glaze it after defrosting so that it will be freshly moistened

3. Fried Okra submitted by butterflydog 1 pound okra pods, stem ends cut off -- sliced 1/4" thick salt cold water cornmeal salt and pepper -- to taste Put sliced okra in a bowl, sprinkle with salt (liberally), and cover with very cold water. Refrigerate for at least 1 hour. Drain; roll slices in cornmeal seasoned with salt and pepper until well-coated. Fry in hot oil about 1/2-inch deep until browned and crisp. Drain on paper towels and serve hot. Yield: 2 to 4 servings

4. Southern Chicken Salad submitted by butterflydog 1/2 cup purchased crème fraiche or dairy sour cream 1/4 cup white wine vinegar 3 to 4 tablespoons Dijon-style mustard 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 small heads small heads romaine lettuce 4 slices thick-cut bread, toasted, or large slices sourdough bread, toasted 2 to 4 tablespoons purchased honey-butter 1 2- to 2-1/2-pound purchased roasted chicken, quartered 4 medium peaches or nectarines, pitted and sliced 2 tablespoons shredded fresh basil or marjoram leaves For dressing, in a small bowl whisk together crème or sour cream, vinegar, mustard, garlic, salt, and pepper; set aside. Remove a few outer leaves from romaine heads. Reserve removed leaves for another use. Halve romaine heads lengthwise. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates. Top each with a half head of romaine. Arrange chicken and peaches on greens. Sprinkle with mint and basil or marjoram. Drizzle with dressing. Makes 4 servings. Note: Chicken can be warm or chilled in this salad. This recipe is also a great way to use leftover barbecued chicken. The "Southern" part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line, especially when combined with a mustardy-creamy dressing Yield: 4 to 6 servings

5. Five Spice Sour Cream Dip submitted by butterflydog 1 8-ounce carton sour cream 1/2 cup mayonnaise 1/4 cup half and half 1 teaspoon Chinese five spice powder 1/4 teaspoon salt 1/4 teaspoon pepper In bowl, combine all ingredients; mix until blended. Cover and refrigerate at least 1 hour to allow flavors to blend. Serve with French-fried potatoes or roasted potato wedges. Yields 6 servings.

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