Eat This: Orange Pound Cake

One of my favorite cakes is Lemon Pound Cake. The one I made and posted HERE was well received by friends and family alike.  Coming from Florida, I love citrus.  I have posted recipes for orange marmalade, clementine marmalade and use lemon quite liberally.  Today I thought I would try the same recipe with orange as the flavor note.  It turned out nicely.  More subtle than lemon, but delicious as well.  

I also used two loaf pans this time instead of using the vintage cast aluminum Bundt pan that belonged to my grandmother.  I cooked these for one hour at 325 degrees.  It pulled away from the pan and came clear with the toothpick test.  Don't overcook.  Be sure you let the cakes cool for about 15 minutes before turning them out for the glaze.

One for us and one for a neighbor who always brings us nice food and is just a general, all around good guy.  We love to share and this is perfect for that.

The changes?  Use orange extract instead of lemon and I used the zest from the orange in the glaze as well.  Using a micro plane makes it easy!  Enjoy.

Preservation: Orange-Ginger Marmalade

Orange-Ginger Marmalade

I tried canning in November of 2011 for the first time when I made Chili Piquin Jelly.  It turned out well and gave me some confidence to try new things.  Up to that time, preservation for me was the freezer.  It turns out, that if you follow directions, things work out pretty well!  Who knew?

Thanks: Thanksgiving 2012

Thanksgiving Day 2012

I love Thanksgiving.  Old standard recipes give way to new favorites.  This year I did a turkey brined using a recipe from Ree Drummond at The Pioneer Woman.  Her brine recipe was awesome and the green beans with tomatoes are now a new standard.  I can't believe that my perfectly browned, lovely turkey produced a really out of focus photo. My bad.

Orange peel, bay leaves, brown sugar, fresh rosemary and more made this an amazing brine.

Fresh 12# turkey took a snooze overnight in its delicious brine bath.

Brined, rinsed nd slathered in butter and citrus rosemary grey salt this bird was ready to rock.

Uncooked green onions and celery gave this dressing a fresher texture and taste.

Badly blurred, but beautifully browned bird.

Dressing after 2 hours at 300 degrees.  Crispy and delicious.

The wine du jour.

Green beans and tomatoes courtesy of The Pioneer Woman.