Saturday, June 9, 2012

Think on These Things #17 ~ Appointment

The effectual fervent prayer of a righteous man availeth much
James 5:16
~~
Has God impressed on your heart something special this week?
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I'd love for you to share.

Here's how:
Please link directly to your post, NOT your blog.
In order to link, you will need to leave a link back in your post to this 
Think on These Things
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Think on These Things
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 With a Grateful Prayer and a Thankful Heart

Thursday, June 7, 2012

Orange Pound Cake with Triple Sec Cream

The orange pound cake with glazed top and light frosting stands alone as fabulous.
The fresh fruit with cream is lovely all by itself.
I combined both for a dessert over-the-top wonderful. 
Both recipes are from Ina Garten.
I adapted her Cream with Limonchello recipe by substituting orange curd and Triple sec.  The pound cake makes two loaves. 
Orange Pound Cake
 2002, Barefoot Contessa Family Style, Barefoot Contessa Episode: Jeffrey's Birthday

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

To glaze one loaf (optional):
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Directions
Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
~~
Fruit Salad with Triple Sec (Limoncello)


2008, Barefoot Contessa Back to Basics, All Rights Reserved

PRINT RECIPE
Ingredients
7 ounces Greek yogurt
1/3 cup good bottled orange curd (lemon curd) I made my own orange curd using a microwave lemon curd recipe I posted about here
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons Triple sec liqueur (limoncello liqueur)
1 banana, sliced
Fresh mint sprigs

Directions
For the orange (lemon) yogurt topping, whisk together the yogurt, orange (lemon) curd, honey, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

Serve bowls of fruit with a dollop of orange (lemon) yogurt on top. Top each with a sprig of fresh mint.


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