½ teaspoon salt
7 large eggs, divided
2 tablespoons grated orange zest and ¾ cup freshly squeezed orange juice (from 2 oranges)
½ cup vegetable oil
1 ½ teaspoons vanilla extract Pinch cream of tartar
GLAZE
4 tablespoons (½ stick) unsalted butter, melted
¼ cup orange juice
2 cups sifted confectioner’s sugar
1. Preheat oven to 325°F; set oven rack to lower-middle position. Butter a large Bundt pan and lightly dust with flour.
2. For batter: In a large bowl, whisk sugar, flour, baking powder and salt until combined. Whisk in two whole eggs, five egg yolks (reserve whites), orange zest and juice, oil and vanilla until batter is just smooth.
3. In a large bowl with electric mixer on high speed, beat reserved egg whites about 1 minute, until foamy. Add cream of tartar, increase speed to medium-high, and beat until thick and stiff, almost dry. (Depending on the mixer used, this will take from 5 to 10 minutes.) With large rubber spatula, fold whites into batter until completely blended.
4. Pour batter into prepared pan. Bake 55 to 60 minutes, until toothpick inserted in center comes out clean. Transfer to wire rack; let cool at least 30 minutes. Run a knife around the edges of the pan; turn out onto wire rack to cool completely.
5. For glaze: In a medium bowl, whisk butter, orange juice, and confectioners’ sugar until smooth. Let glaze stand 2 minutes to set. Slowly drizzle glaze over cake, letting excess slide down sides. If glaze is too thick, stir in additional 1 tablespoon orange juice. Let cake stand until glaze dries, about 30 minutes.
* * *
TIP
For a completely smooth glaze, be sure to sift the confectioner’s sugar.
* * *
Three-Minute Chocolate Sauce
This super-rich sauce makes a great holiday gift. To serve, set jar in a pot of simmering water just until warm, or warm the sauce in the microwave. Don’t let it come to a simmer.
Makes 2½ cups
1 12-ounce bag semisweet chocolate chips
¾ cup heavy cream
¼ cup strong brewed coffee
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon salt
1. Combine all ingredients in a microwave-safe medium bowl and place in microwave. Heat for 1 minute; stir. Heat for another minute; stir. Heat for 30 seconds; stir. Chocolate should be almost melted. Remove from microwave; continue stirring until completely melted and smooth.
2. Pour into a glass jar or several small jars. Store in the refrigerator.
* * *
TIP
Store the sauce, tightly sealed, in the refrigerator, where it will keep for months.
* * *
Double Ginger Cake with Lemon Drizzle
Dark, moist and spicy, this cake makes a dazzling dessert for a holiday party. Since the cake is sturdy enough to transport, volunteer to bring it to your next winter gathering. And prepare to receive compliments!
Makes 12 servings
CAKE
3½ cups all-purpose flour
1 tablespoon plus
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
1 ¼ cups brown sugar
2 large eggs
2 cups molasses
1 cup boiling water
GLAZE
1 cup sifted confectioner’s sugar
1 tablespoon heavy cream
2 tablespoons fresh lemon juice, or more as needed
½ cup chopped crystallized ginger
1. Preheat oven to 350°F. Butter a large (10-cup) tube pan; lightly dust with flour.
2. For batter: In a large bowl, whisk flour, ground ginger, baking soda, cinnamon, cloves, allspice and salt until combined. In a large bowl with electric mixer on high speed, beat butter and brown sugar until creamy. Add eggs; beat until combined. Pour in molasses and boiling water; beat until blended. Fold in dry ingredients just until blended.
3. Pour batter into prepared pan. Bake 1 hour and 10 minutes, until a toothpick inserted in center comes out clean. Transfer to wire rack; let cool at least 30 minutes. Run a knife carefully around the edges of the pan; turn out on wire rack to cool completely.
4. For glaze: In medium bowl, whisk confectioners’ sugar, cream and lemon juice. Add more juice if needed to reach drizzling consistency. Drizzle over cooled cake. Sprinkle with crystallized ginger.
* * *
TIP
Look for crystallized ginger in the spice section of your supermarket. Can’t find it? It’s fine to leave it out.
* * *
Easter
atEAGLE CREST AVENUEwith
Ben and Charlotte Rhodes
I so love Easter and the fresh promise of spring. My husband, Clyde, and I used to put on an annual Easter egg hunt for the grandchildren. How he loved painting the eggs and coming up with inventive places to hide them. Unfortunately he died when they were still young. One of their most treasured memories of their grandfather is those Easter egg hunts.
Now Olivia and Jack have started an Easter egg hunt for their grandchildren. I was there for the first one last year and relived so many wonderful Easter Sundays from the past.
Of course, this holiday isn’t really about finding eggs and baskets filled with chocolate bunnies, but those activities do help a child understand the significance of Easter. It’s so appropriate that this momentous spiritual occasion is celebrated in spring, the season of renewal.
Many families have their own distinctive ways of marking this important feast day. I’ve told you about ours, which also includes a dinner with dishes I serve year after year. Every recipe here has a tradition behind it. The recipe for Cheddar Biscuits is one passed down to me by Clyde’s mother. She said it was one of her family’s favorite Easter treats and it became ours, too.
I first came across the Baked Sweet and Spicy Ham in Savannah, Georgia.
Years ago Clyde had an opportunity to travel there for his job with the Bremerton shipyard and I was able to accompany him. One night we had dinner in a delightful old inn, and he ordered the ham. Neither of us had ever had anything like it before.
Clyde enjoyed it immensely and talked so lovingly about that ham that I had to create my own version. He was more than happy to test each attempt until we arrived at the one I’ve included here. I can assure you it has his personal stamp of approval. Now, after so many years, Easter just wouldn’t feel right without this delicious baked ham.
Another family favorite that automatically goes with our Easter celebration is deviled eggs, although when Will and Olivia were small they insisted on calling them angel eggs instead. They’re ideal for brunch or as an appetizer before the meal.
After church and the Easter egg hunt and then our family dinner—followed by my Easter Bunny Cake—Clyde would read the Easter story to our children and, later, grandchildren. I can picture them gathered around him and I can still hear his deep, resonant voice as he read from his Bible. I didn’t think I’d survive after I lost him but, as every widow does, I learned that life goes on.
Finding love again after twenty years came as a wonderful surprise. I agree with the sentiment on a friend’s T-shirt—getting old isn’t for sissies—but I can’t help feeling that the best is yet to come for Ben and me. We’re forging traditions of our own.
My wish is that you’ll establish Easter traditions for your family, too. Perhaps you already have, and if that’s the case I hope you’ll continue them. If you find an Easter recipe or two among the ones I’ve collected here, I’ll feel as though I’m part of your family—and you’re part of mine.
Deviled Eggs for Angels
For a fun variation on this classic pa
rty dish, fold in ¼ cup chopped, cooked shrimp.
Makes 12
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons minced celery, plus additional for garnish
1 tablespoon chopped fresh tarragon
1 teaspoon minced drained capers, if desired
Salt and pepper
1. Peel eggs; halve lengthwise. Transfer yolks to a small bowl and mash with fork. Set aside whites. Add mayonnaise, oil and mustard to yolks. Stir in minced celery, tarragon and capers. Season to taste with salt and pepper.
2. Using an iced-tea spoon, fill egg whites with yolk mixture. Sprinkle with additional finely minced celery.
* * *
TIP
For ease in peeling, plunge the eggs in ice-cold water directly after cooking. Start peeling the egg at the rounded end, where there is an air bubble.
* * *
Cheddar Biscuits
Bake these tender biscuits immediately after cutting them; if you allow them to sit for any length of time, they won’t rise properly in the oven.
Makes about 10
2 cups all-purpose flour
½ cup shredded sharp cheddar cheese, plus more for garnish
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups heavy cream
2 tablespoons unsalted butter, melted
1. Preheat oven to 425°F; set oven rack to upper-middle position. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk flour, cheese, sugar, baking powder, and salt. Stir in cream with a wooden spoon until dough forms.
3. Transfer dough to a lightly åfloured countertop. Shape dough into a round disk about ¾-inch thick. Cut into rounds with a biscuit cutter and place on prepared sheet. Combine, re-roll and cut out any scraps. Brush rounds with melted butter and sprinkle with a little more grated cheese if desired. Bake 16 minutes, or until golden brown, rotating baking sheet halfway through baking.
* * *
TIP
Increase the cheese flavor by sprinkling the biscuits with additional shredded cheese before baking.
* * *
Asparagus Frittata
Frittatas are perfect party food, since they can be made ahead and served warm or at room temperature.
Serves 8
8 large eggs
2 tablespoons heavy cream
Salt and pepper
2 tablespoons unsalted butter
2 leeks, thinly sliced and well rinsed
1 bunch asparagus (about 1 pound), trimmed and cut into ½-inch long slices
4 ounces Fontina or Jarlsberg cheese, cut into small cubes (about 1 cup)
1. Preheat broiler. In medium bowl, whisk eggs, cream, salt and pepper.
2. Melt butter in a 10-inch nonstick ovenproof skillet. Add leeks; cook 4 minutes, until softened, stirring often. Add asparagus; cook 4 minutes, until tender, stirring. Pour the egg mixture over the vegetables in the pan. Cook 3 minutes, until the eggs start to set. Sprinkle on the cheese. Reduce heat to medium-low; cook 6 minutes. The frittata will be almost set, but the top will still be runny.
3. Place skillet under the broiler. Broil 4 minutes, until top is set and golden.
4. Run a spatula around the edges of the skillet to loosen the frittata. Slide the frittata onto the platter, cheese-side up.
* * *
TIP
Broiling times can vary greatly depending on the oven used, so keep a close eye on the frittata under the heat source.
* * *
Baby Spinach Salad with Shallot Vinaigrette and Toasted Walnuts
Shallots, a very mild onion, add punch to the dressing for this dark green salad. Toasted walnuts add crunch.
Serves 8
1 small shallot, minced
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
6 tablespoons extra-virgin olive oil
10 cups baby spinach (about 12 ounces)
1 pint cherry tomatoes, quartered
2/3 cup toasted walnuts, chopped
1. In a large serving bowl, whisk shallot, vinegar, mustard, salt and pepper until blended. Add oil in a steady stream, whisking to blend well.
2. Add spinach, tomatoes and walnuts; toss to coat.
* * *
TIP
If you can’t find baby spinach, substitute baby romaine or spring greens—regular spinach is too tough for this salad.
* * *
Creamy Potato Salad
Since you can make potato salad a day ahead, it’s perfect party food. Drizzling the still-warm potatoes with a mixture of pickle juice and vinegar adds a flavor punch to the spuds. Let the salad stand at room temperature for about 1 hour before serving.
Serves 10
3½ pounds Yukon Gold or boiling potatoes, peeled and cut into ¾-inch cubes
Salt and pepper
2 tablespoons pickle juice (from pickle relish jar)
2 tablespoons distilled white vinegar
2 cups mayonnaise
1 tablespoon powdered mustard
¼ teaspoon celery seed
3 stalks celery, finely chopped
¼ cup sweet pickle relish
¼ cup finely chopped red onions
6 hard-boiled eggs, cut into small cubes
½ cup chopped fresh parsley Ground paprika, for garnish
1. Place potatoes in a large saucepan and add salted water to cover by 1 inch. Bring to boil over high heat; reduce heat and simmer about 8 minutes, until potatoes are tender.
2. Drain potatoes and transfer to a large bowl. Fold in pickle juice and vinegar to coat potatoes. Let sit until just warm, about 30 minutes.
3. In a large serving bowl, combine mayonnaise, powdered mustard and celery seed. Add cooled potatoes; toss to coat. Fold in celery, pickle relish and onions, and season with salt and pepper. Cover with plastic wrap and refrigerate until chilled. Gently fold in diced eggs just before serving. Garnish with parsley and paprika.
* * *
TIP
Use firm-textured Yukon Gold potatoes. They hold their shape after cooking and won’t turn mushy in a salad.
* * *
Colorful Fruit Salad with Vanilla-Lime Yogurt
A cheery fruit salad is a welcome addition to any holiday table, especially if kids are included.
Serves 8
1 pint fresh raspberries
1 pint fresh strawberries, hulled and quartered
1 pint fresh blueberries
1 cup fresh pineapple chunks
1 cup halved green grapes Zest and juice from
1 lime (about 1 teaspoon zest and 2 tablespoons juice)
2 6-ounce containers vanilla yogurt (1 ½ cups)
1. In a large serving bowl, toss all the berries, pineapple and grapes with 1 tablespoon of the lime juice.
2. In a small pitcher, combine yogurt with remaining 1 tablespoon juice and zest. Serve yogurt dressing on the side for drizzling over the fruit salad.
* * *
TIP
Remember to zest the limes before juicing them.
* * *
Sweet and Spicy Baked Ham
Since smoked hams are fully cooked, here you are just warming the meat and adding a delicious sweet and savory crust.
Serves 8 to 10
1 fully-cooked bone-in ham with rind (about 7 pounds)
1 cup apple cider
½ cup Dijon mustard
1 cup brown sugar
2 teaspoons freshly ground pepper
1. Preheat oven to 350°F. Line a large roasting pan with heavy-duty foil. Place ham on a rack in a large roasting pan. Trim any tough rind and fat from upper side of ham, leaving ¼-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour cider over ham, coating as much
of the ham as possible. Cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham 1 ½ hours. Remove from oven. Increase oven temperature to 400°F.
2. Remove foil from ham. Drain and discard liquids from roasting pan. Spread mustard evenly over top and sides of ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Sprinkle entire ham with pepper. Place ham back on rack in roasting pan and bake about 30 minutes, spooning any mustard and sugar glaze that slides into roasting pan back over ham.
3. Transfer ham to serving platter; let cool at least 15 minutes. Slice ham and serve warm or at room temperature.
* * *
TIP
Select a bone-in ham for best flavor. Avoid packages labeled “Ham and water product.”
* * *
Fancy Lemon Pound Cake with Glaze
This moist cake makes an elegant ending to any springtime dinner party. Omit the glaze for a fantastic brunch treat.
Makes 1 loaf
1 ½ cups cake flour (not self-rising)
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups granulated sugar
2 tablespoons lemon zest
2 teaspoons fresh lemon juice
4 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter (2 sticks), melted, plus extra for greasing the pan
Debbie Macomber's Cedar Cove Cookbook Page 12
