Orange Polenta Cake

This amazing and creative recipe comes from Cake Duchess and like the name you will find amazing baked goods on her blog:





Screwdriver Cake-Caramelized Orange Olive Oil Cake

• 2/3 cup plain yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/2 cup sugar
• 2 large eggs, separated and at room temperature
• 1/2 cup olive oil
• 1/4 vodka (if you don’t like to use alcohol, you could use a 1/2 cup total orange juice)
• 1/4 cup orange juice
• 3 tablespoons sour cream (or Greek yogurt)
• 2-3 small oranges sliced about 1/8 inch thick

Caramel ingredients:

• 1/2 cup sugar
• 3 tablespoons water
• 2 tablespoons butter

Directions:

Preheat oven to 350 F. Rinse and dry your oranges. Cut the ends off of the oranges and slice the rest of the oranges about 1/8 inch thick. Take out all the seeds.

Combine 3/4 cup sugar and 4 tablespoons of water in a 8-inch cast-iron or oven proof skillet on medium heat. Swirl the water the around so that the water combines in the sugar. Stir constantly until it turns golden brown and starts to caramelize. As soon as it changes color, remove from the heat and add the 3 tablespoons butter. Let it melt and swirl it around to combine.
Arrange the sliced oranges in a concentric patter on top of the caramel. Set the pan aside.


In a small bowl, add the orange juice and vodka. In a medium sized bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

In another medium sized bowl, beat the egg whites until they are soft with fluffy peaks. Set aside the beaten egg whites.

In a clean bowl of a mixer, beat the sugar with the olive oil until combined (about 1 minute).

On medium speed, beat in the egg yolks one at a time until combined. Add 1/3 of the flour mixture. Add 1/2 of the vodka/orange juice and beat for about a minute. Add another 1/3 of the flour mixture. Stop the mixer and with a spatula, scrape down the sides of your pan to combine all the flour mixture. Add the rest of the vodka mixture and beat for about a minute. Add the rest of the flour mixture and the 3 tablespoons of sour cream (or Greek yogurt).

Stop the mixer and fold in the egg whites gently until combined and you don’t see any more white streaks.



Spoon the batter on top the caramelized orange mixture. Even out the top of the batter with a spatula. Bake about 40-45 minutes or until a toothpick inserted in the middle comes out clean. After the cake has cooled for about 10 minutes, run a knife around the sides of the cake to loosen it from the pan. Place your serving plate on top of cake upside down. Carefully and quickly invert the pan onto your serving plate. Make sure you hold the handle of the pan with an oven mitt because the handle will still be scorching hot. Replace any oranges to the top of the cake that maybe came off when you flipped it.

Orange, Basil Hibiscus Tea

Ingredients:

• 2 teaspoons of dried hibiscus flowers 
• 2 teaspoons of sugar
• 2 slices of fresh orange
• 2 leaves of Thai Basil

Method:

1. add to a travel infuser tea mug with a filter with boiling water steep for 1-2 minutes 
2. pour and enjoy

Belgian Endive Salad with Orange

The following wonderfully healthy recipe comes from Angies Recipes a food blog based in Germany its a great way to start of the new year :-)



Dressing

• 50 g Plain yogurt
• 1 tbsp Walnut oil
• 1 tsp Dijon mustard
• 1 tsp Honey
• 2/3 tbsp Red wine vinegar
• 1 tsp Orange peel, finely grated
• Salt and freshly ground black pepper

Salad 

• 2 head Belgian endive
• 2 Oranges, peeled and sectioned
• 1/2 Avocado, peeled and cut into thin strips
• 10 Black olives, cut into rings
• 5 Grape tomatoes, halved
• 1/2 Small red onion, cut into thin strips

Method:

1. Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
2. Cut the ends off endives, separating leaves. 
3. Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.

Orange, Ginger and Carrot Bisque

The following wonderful citrus and spice flavored soup is perfect for fall and comes from My Carolina Kitchen:

Ginger Carrot Bisque
Adapted from Barefoot Kitchen Witch & The Herb Companion
Serves 4 

4 tablespoons unsalted butter
1 large yellow onion, peeled and chopped
2 stalks celery, chopped
1 ½ pounds carrots, peeled and roughly chopped
Kosher salt and freshly ground black pepper
2 cloves of garlic, peeled and thinly sliced
1 tablespoon of peeled and finely chopped fresh gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons grated orange peel
3 ¼ cups chicken stock
¾ cup dry white wine
¼ cup half and half or cream (optional)
Finely chopped fresh Italian parsley

Melt the butter in a large stock pot. Add the onions, celery and carrots and cook, stirring occasionally, until they soften, about five minutes. The carrots do not have to be completely cooked. Season with the salt and pepper, then add the garlic and ginger and sauté a minute or so, taking care not to let the garlic burn. Add the cumin, coriander and orange peel and stir for a minute or two more.

Add the chicken stock and wine, cover and bring to a boil. As soon as it boils, reduce heat to simmer and cook until the carrots are soft, about 10 – 20 minutes, depending on the size of the carrot pieces. When the carrots are soft, transfer the mixture to a food processor and puree in batches until smooth. Return to the stock pot and, if desired, add the half and half or cream and stir well. Reheat over low until the bisque is hot. Taste and add more salt and pepper if needed.  Garnish with chopped parsley and serve right away.

Sweet Zucchini Cupcakes with Orange Marscarpone Frosting

The following cupcake recipe, featuring the bounty of a summer garden and the zest of orange in the frosting makes a first class treat. It was created by Diana's Cocina a fun food blog:

Sweet Zucchini Cupcakes with 

Orange Marscarpone Frosting

• 1&1/2 cups all-purpose flour 
• 1 cup packed dark-brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1&1/2 cups zucchini, coarsely grated 
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 teaspoon vanilla 

Mascarpone Frosting

• 8 oz mascarpone cheese
• 3/4 cup powdered sugar, or to taste
• zest of orange, to taste
• 1/2 tsp vanilla

Method:

1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside. 
2. In a medium bowl, mix together flour, brown sugar, baking powder, cardamom, cinnamon, and salt. 
3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined, do not overmix. 
4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. 
5. Cool in tin on a wire rack for 5 minutes, turn cupcakes out, right side up, and cool completely.
6. Meanwhile, make frosting. With an electric mixer blend cheese, sugar, orange zest and vanilla together until smooth. 
7. Using a spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day. Which in this household, it's no problem :).