Citrus Vinaigrette
(about ¾ cup)
Ingredients:
1
tsp. Orange Zest
2
tbsp. Orange Juice, fresh squeezed
1
tbsp. Apple Cider Vinegar
2
tbsp. Honey
¼
tsp. Salt
1/8
tsp. Black Pepper
¼ cup Extra Virgin Olive Oil
Directions:
Whisk together, in a small bowl, all the ingredients except the olive oil. Slowly whisk in the olive oil. Set aside until needed.
Notes: You can also use a pint jar with a tight lid. Add all ingredients to jar. Put lid on and shake jar to combine well.
Ideas for Future Efforts
Lemon-Orange Vinaigrette
(about ¾ cup)
Ingredients:
¼
cup Lemon Juice, fresh squeezed
¼
cup Orange Juice, fresh squeezed
1
tbsp. Dijon Mustard
2
tbsp. Honey
1/3
cup Extra Virgin Olive Oil
to taste Salt and Pepper
Directions:
In a small bowl, whisk all ingredients through olive oil until well combined. Season with salt and pepper to taste. Set aside until needed.
Notes: You can also use a pint jar with a tight lid. Add all ingredients, minus salt and pepper to jar. Put lid on and shake jar to combine well. Again, season with salt and pepper to taste.
Ideas for Future Efforts
With the coming of spring, people tend to start eating more salads. So this week I have a couple of vinaigrettes for you do try.
Both of this week’s vinaigrettes have fresh orange juice as a main component. But have a few differences to make them a little different in taste. Pick the one you like best and use whenever.
In making lettuce based salads this season, try adding fresh seasonal fruits to your salads. Besides strawberries, raspberries and blueberries, try orange and/or grapefruit segments or even different melons. The fruit really add a freshness to these dishes.
So on Wednesday, give “Lemon-Orange Vinaigrette” a try. Then on Thursday, you can try “Citrus Vinaigrette” to see the difference.
Until
next time, “Happy Cooking” and please
help spread the link with others.
Thanks.
Strawberry-Moscato Cake
(12 servings)
Ingredients:
Cake:
4
large Fresh Eggs
1½
cups Strawberry Puree
1
tsp. Vanilla Extract
2
tsp. Strawberry Extract
½
cup Moscato Wine
2-3
drops Pink Gel Food Coloring
3
cups Cake Flour
1¾
cups Sugar
1
tbsp. plus ½ tsp. Baking Powder
1
tsp. Kosher Salt
¼
cup Canola Oil
½
cup Unsalted Butter
12
large Strawberries, thinly sliced
½ cup Moscato Wine, reserved
Frosting:
3
boxes (8 oz.) Cream Cheese, softened
¾
cup Unsalted Butter, softened
6
cups Powdered Sugar
4
tsp. Vanilla Extract
5-7 tbsp. Heavy Whipping Cream
Directions:
In a separate bowl, combine eggs, strawberry puree, Moscato, vanilla, strawberry extract and pink food coloring. Whisk until well combined. In a large bowl or standing mixer, whisk together the cake flour, sugar, baking powder and salt until combined. Now slowly add and beat the butter and canola oil until combined. Once the flour mixture looks like course sand, gradually add the egg mixture until combined. The batter will be very thick and fluffy. Evenly divide the batter into 3 9-inch round cake pans that have been sprayed with cooking spray. Place in a pre-heated 350-degree oven for 30-35 minutes or until a toothpick place in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning out. Drizzle the reserved half cup of Moscato over each cake.
Using a stand or hand mixer in a large bowl, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream. Frosting should be creamy and stiff with peaks.
Once cakes have cooled, place on a cutting board and using a cake leveler, remove the domes of the cakes. Place one cake on a cake board and scoop 1 cup of frosting onto middle of cake. Using an angled spatula, smooth frosting out. Now layer some thinly sliced strawberries over frosting. Repeat the process with the remaining 2 cakes and covering the sides too. Retain 1 cup of frosting and place in a piping bag. Once cake is completely frosted, pipe 12 dollops around the outside of cake top evenly spaced. Top each dollop with a similar sized whole strawberry and serve when ready.
Notes: The whole strawberries will help with cutting the 12 portions of cake. Helps make it easier and more consistent size.
Ideas for Future Efforts
Strawberry-Rhubarb Cake
(12 servings)
Ingredients:
3
large Fresh Eggs
2
cups Sugar
¾
cup Unsalted Butter, softened
1
tsp. Vanilla
2
cups All-Purpose Flour
2
cups Fresh Strawberries, chopped very small
1 cup Rhubarb, thinly sliced and chopped
Directions:
In a large bowl, beat eggs and sugar using a mixer until doubled in size, thickened and light in color (about 7 minutes). Don’t shorten this step as the eggs act as the leavening agent. Add butter and vanilla and beat for 2 more minutes. Next, add flour and mix until just combined. Now stir in the strawberries and rhubarb until well combined. Pour batter into a buttered 9x13 baking dish spreading evenly. Place in a pre-heated 350-degree oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely before cutting and serving.
Notes: You can add your favorite frosting if you like but it tastes great either way.
Notes: To make this gluten-free, substitute 1¼ cups rice flour, ½ cup potato starch, ¼ cup tapioca starch and 1 tsp. xanthan gum for the all-purpose flour.
Ideas for Future Efforts
This week I have a couple of cake recipes for you. It’s springtime and nothing says springtime like strawberries. So both recipes use strawberries.
One of the recipes takes less effort and time. The other is maybe more challenging for some bakers. But both will be well worthwhile to try.
So Wednesday we have “Strawberry-Rhubarb Cake” which as you can see includes another spring/summer ingredient. I don’t know about you, but I love rhubarb too.
Then on Thursday, we have the more involved recipe. It’s “Strawberry-Moscato Cake” for your trying. I would recommend having the remaining Moscato in the bottle with the cake.
Well
until next time, “Happy Cooking” and
please help spread these recipes. Thanks.
