Orange Almond Cake

I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.

From: http://shecraves.typepad.com/my_weblog/2006/02/orange_almond_c.html

3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons)

water for boiling

6 eggs

1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)

2 1/2 cups ground almonds

1 teaspoon baking powder

superfine sugar for dusting

whipped cream

dark chocolate shavings

1. Preheat oven to 350 deg F.
2. Place the fruit in the pot and cover with water. Bring to a boil and cook for about two hours until it's tender all the way through (pierces easily with a knife, "like butta" as they say).
3. Cut the fruit in quarters and fish out the white pips (the big chunk of white membrance usually at two points in the fruit). Then put the fruit into the food processor and puree. Pith, skin, and fruit—everything.
4. Add the eggs and pulse until combined. Add the dry ingredients and mix well.
5. Pour into two prepared 9-inch cake pans or one 8-inch springform pan (buttered and parchment-lined). Bake in a pre-heated 350 degree oven for about an hour.
6. Remove from the oven and let cool in the pan. When it's cooled, unmold and sprinkle with superfine sugar. Serve with whipped cream and chocolate shavings.

TIPS:
*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.

*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.

Orange Mascarpone Chicken

From: Italian

2 oranges

2 T Marsala or medium sherry

4 skinless chicken breasts

1/2 c. chicken stock

4 T. mascarpone cheese , room temperature (don't substitute with anything else or the texture will be wrong)

2 T. butter

1. Using a fine grater, zest one of the oranges (grate ONLY the orange part off the orange rind.)
2. Juice the zested orange and mix with the zest and marsala (or sherry.) Slice second orange into 4 rings, and cut the rings into 4 segments. Add to juice mixture.
3. Make slits in the chicken breasts and marinate in orange juice mixture for at least 30 min (could be longer.)
4. Melt butter in frying pan.
5. Saute chicken breasts until golden brown on either side.
6. Add marinade to the pan and boil for 20-25 min until chicken is fully cooked.
7. Remove from heat and stir in mascarpone cheese.
8. Adjust seasoning with salt and pepper. Put over low heat for 2-3 min to heat through (DO NOT BOIL).

This dish goes really well with sides of green beans and boiled new potatoes.

Orange Spice Tea Cake

Adapted from: foodnetwork.com

1 1/2 c. all-purpose flour

1/2 c. whole-wheat flour

1 c. sugar

1 t. ground cinnamon

1/2 t. all-spice or cardamom

1/2 t. ground nutmeg

1 1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

2 T. grated orange zest (be careful to only use the orange part and not the white part, or else the cake will be bitter)

3/4 c. freshly squeezed orange juice (yes, in this recipe it makes a difference if you don't squeeze it yourself)

1/4 c. dark molasses

1 large egg

1 T. canola oil

1/2 c. ground walnuts or almonds (really finely chopped is ok too)

1. Preheat the oven to 350 degrees F. Grease a 9 x 5 bread pan.
2. Combine flour, spices, sugar, baking powder, baking soda, and salt.
3. In a separate, non-metal bowl combine orange zest, orange juice, molasses, egg, and oil.
4. Slowly mix flour mixture with the wet ingredients.
5. Stir in walnuts or almonds.
6. Pour into the greased bread pan and bake for about 1 hour, until a toothpick stabbed in the middle comes out clean.