Good morning, February friends.
David Lewis could use your help in duplicating a certain seafood special. "I am looking for the recipe for the seafood bake that the Blue Ribbon Cafe in Soddy-Daisy served. It was one of the best seafood dishes I've ever had."
A reader in a nearby state, P.E.P., makes an occasional visit to this column. "I am looking for one-pot meals, particularly crock pot, since I am often gone from home all day. We don't eat beef or pork, so it will have to be chicken, fish or vegetarian. Mexican is OK, but I would like some different tastes from different cuisines. The main thing is to have everything in one pot, though serving over rice is fine."
ORANGE MARMALADE CAKE
When you get into a really good book or series of books, as we have seen in recent weeks, you might get an appetite for the food the characters are eating. (Think, perhaps, of the elven lembas bread from "The Lord of the Rings" or fried green tomatoes as served at the Whistle Stop Café.)
One of today's requesters, P.E.P., sent along this recipe for cake, remembered from a favorite book. "It came from a Jan Karon novel, and I have tried it for a special birthday. It will take a while to make. It is delicious."
Sure enough, sometimes when you love somebody a lot, and that somebody is having a birthday, you want to take some trouble to celebrate.
Esther's Orange Marmalade Cake
Cake:
Butter for greasing pans
Flour for dusting pans
3 1/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 2/3 cups granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup vegetable oil
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature.
Heat the oven to 350 degrees. Lightly butter 3 (9-inch round) cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out the excess.
Sift the cake flour, baking powder and salt into a large bowl. Sift a second time into another bowl.
In the bowl of an electric mixer, beat 1 cup butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil, and beat for 1 minute.
In a small bowl, combine the orange zest, vanilla and buttermilk.
Using a rubber spatula, fold in half of the dry ingredients in mixer bowl. Scrape down the sides of the bowl, and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
Orange syrup:
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
In a small bowl, stir together the orange juice and 1/4 cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.
Filling:
1 (12-ounce) jar orange marmalade
Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
Frosting:
1 cup heavy cream, chilled
4 tablespoons granulated sugar
1 cup sour cream, chilled
In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
To assemble the cake: Invert one of the cake layers on a cake plate, and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
PEANUT BRITTLE
"Before Christmas someone was looking for a recipe for peanut brittle made with raw peanuts," wrote Marguerite McCammon. "I have not tried this recipe, and it's not my grandma's recipe, but somebody's."
Grandma's Peanut Brittle
Peanut brittle is a delicious treat that is perfect to make around the holidays. It's a sugary combination that's generously dotted with peanuts for some added crunch.
2 cups sugar
1 cup light corn syrup
1/2 cup hot water
2 cups raw peanuts
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 teaspoons baking soda
Combine the sugar, corn syrup and hot water in a 4-quart heavy bottom kettle. Place over medium-high heat, and bring to a boil. Continue to cook, and bring it to a temperature of 250 degrees. Use a candy thermometer to check the temperature. I like using a high-quality instant-read thermometer, but a good candy thermometer fitted on your kettle will work as well.
Once at 250 degrees, add in raw peanuts and unsalted butter. Raw peanuts are a must with this recipe as they have a longer cooking time at high heat. Once the peanuts are added, stir the mixture continuously so no peanuts scorch on the bottom. Bring mixture up to 310 degrees.
Once at 310 degrees, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate.
Working quickly, pour into prepared 10- by 15-inch pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely.
Place in a cool area, and leave until completely cooled, 2 to 3 hours.
Once cooled, break into pieces as preferred.
This recipe makes 150 pieces.
Candy making works best when you employ mise en place (or having everything out and ready to go). This brittle process goes quickly, especially at the end and is cooked at extremely high temperatures. So having all items already measured and your 10- by 15-inch pan buttered and ready to go helps the process go smoothly.
And so today ends, but next Wednesday it would be wonderful to hear from you.
REQUESTS
-- Blue Ribbon Cafe's seafood bake
-- One-pot meals
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.
• Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
• Email: chattfare@gmail.com
Jane Henegar