Valencia Orange Pound Cake

February 02, 2016 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and this week I’m making Orange Pound Cake for the first time. I’ll share both my successes and “challenges” along the way along with suggestions on how to adapt Ina’s recipe to a small kitchen.

Episode: “Jeffrey’s Birthday Pop-up”

The Set-up: It’s Jeffrey’s birthday and Ina is cooking him a surprise Greek themed lunch at an historic home in East Hampton

The Menu: Hummus, Spinach Pie, Raspberry Orange Trifle (featuring: Orange Pound Cake and Orange Cream)

0:42 – Jeffrey doesn’t want a birthday cake and Ina is of the opinion that no one over the age of 25 needs one anyway (did not get this memo) so she’s making individual Raspberry Orange Trifles for dessert.

1:25 – The base of the trifle is homemade Orange Pound Cake, so we’re starting with that step.

2:03 – Pro Tip #1: A light cake starts with butter (and eggs) softened to room temperature – preferably at least over night; this helps the butter cream together with the sugar and combine evenly with the eggs.

3:19 – Pro Tip #2: The second step to light cakes is alternating the dry ingredients with the wet ingredients so that both are incorporated without over mixing.

4:36 – Ina has a ton of good baking recommendations today! Here’s Pro Tip #3: Use a kitchen scale (don’t forget to tare off the weight of the pan) to make sure the batter is evenly distributed.

5:17 – I remember hearing an interview where Ina said that buttering and flouring the insides of cake pans was one of her least favorite kitchen tasks. Word. But why is it so annoying?

6:48 – We get the inside scoop on the rest of Jeffrey’s celebration – the lunch will be at the historic “Home Sweet Home” residence with flowers and period tablesetting by Ina’s friend Lilee Fell

7:11 – The pound cakes are out of the oven and receiving an additional dose of flavor via an orange simple syrup. Yum.

10:23 – Time to assemble the individual Raspberry Orange Trifles. Each piece of cake is spread with raspberry jam and then layered with fresh raspberries and Orange Cream.

11:10 – I originally assumed that the orange cream would just be whipped cream scented with orange zest, but it actually seems to be a traditional Crème Patisserie. (You can thank the Great British Bake Off for teaching me the difference.)

12:59 – Over to “Home Sweet Home” to see what Lilee is up to and we learn that non-skid pads and a second interior vase allow her to use historic vessels for flowers without fear of damaging them.

13:36 - The trifles are complete, now it’s time for a trip to Cavaniola’s in Sag Harbor for some stuffed grape leaves, olives and feta to complete the Greek Platter.

14:47 – The Greek theme comes from Jeffrey’s request to go to Greece, but I guess that wasn’t in the travel budget for the year.

18:08 – Time to work on the rest of the main course: Spinach Pie which Ina plans to serve along side the other items she bought.

19:15 – The filling of the pie is spinach, pine nuts, feta, and parmesan held together with beaten eggs, which if I remember correctly is similar to the recipe for Spanakopita.

20:37 – Instead of a traditional butter/flour based crust, the spinach pie has a few layers of phyllo dough.

21:53 – How interesting, the phyllo crust is placed in a sauté pan and then the edges are pulled together over the top to form a little purse. Ina calls it a “top knot”.

22:29 – I wonder why she used a metal sauté pan instead of a glass pie plate? I assume she has a reason…

26:34 – The Spinach Pie is out of the oven and Ina is portioning it onto the platter. It looks like this is the sort of dish that’s just as good room temperature as it is piping hot.

27:00 – Last element: homemade lemon and garlic Hummus which forms the center of the platter. A quick drizzle of olive oil here, a sprinkle of toasted pine nuts there, some rubbed dried oregano.

28:41 – Pro Tip #4: Grouping each item on the platter in big blocks of color prevents it from looking like the “proverbial dog’s breakfast.” Lilee is in charge of bringing the food to “Home Sweet Home” while Ina collects Jeffrey.

29:52 – The surprise is revealed and the two sit down to their Greek lunch. Jeffrey seems tickled by the thoughtfulness (as he should be) and true to form says this is the best lunch and dessert ever. He will live to see another year.

Final Thoughts:
Still wishing Ina had explained the sauté pan vs. pie plate choice.
Like Jeffrey, I too wonder what the original homeowners would make of the Greek menu.
I will never tire of Ina’s “dog’s breakfast” comparison.

Lessons Learned:
As has probably become obvious, I am in a citrusy mood lately so naturally the Orange Pound Cake caught my attention. It’s been awhile since I made pound cake and since this one has a slightly unusual step I figured it was a good one to refresh my memory and learn a trick or two. Here are my take aways.

Room Temperature Ingredients – If you do nothing else, but do allow your butter, eggs, and buttermilk to come to room temperature then I will consider this blog post a success. But here’s the thing, to be truly effective you really need all three at the same temperature. Consider: you’ve got soft butter all beautifully creamed together with the sugar, but then add cold eggs. The butter is going to firm up and the eggs won’t incorporate the way they should. Same deal at the buttermilk stage.

Orange Zest – I halved Ina’s recipe to make just one loaf of pound cake, but intentionally left the amount of orange zest the same (1/3 cup) as in the original recipe. I wanted the orange flavor to come through loud and clear and I think oranges (unlike lemons) can sometimes be a little wimpy. Essentially doubling the zest per cake ratio made sure that wasn’t a problem.

Orange Drizzle – Again, I am all about getting the most orange flavor I can and here I’d recommend allowing the orange juice/sugar mixture to reduce a bit so the juice is slightly more concentrated. Also, to make sure the cake soaked up as much of the syrup as possible I used a toothpick to gently poke small holes across the top of the bread. The better to absorb the drizzle.

Orange Segments – Lastly, this is more of a home-ec, waste not want not tip, but once you have the zest and juice you need there will still likely be an orange or two that can be supremed and the segments served as a topping for the pound cake. The cake is lovely on its own, but a little fresh fruit makes it just that much more special.

Small Kitchen Friendly?
Totally. I used two medium mixing bowls, an 8x3 glass loaf pan, a hand mixer, a small sauce pan, measuring cups (liquid and dry), measuring spoons, a microplane grater, and a rubber spatula. A wire rack and rimmed sheet pan will be helpful if you don’t want the drizzle or glaze to pool around the bottom of the pound cake.

The Verdict:
This Orange Pound Cake is really flipping good. The interior crumb manages to be both moist and light simultaneously, and thanks to my extra zest the orange flavor is lively and bright. I’m sure this is fabulous in a trifle, but on it’s own or with a spoonful of fresh orange segments it caps off the meal with a fresh note. I can see making this for a summer dessert just as easily as in winter.

Blood Orange Polenta Cake

January 27, 2016 by Laura Messersmith in Cooking

Are you a rule follower or a risk taker? In life I go by the book more than I should – I find myself teetering on the edge of a new adventure looking for reasons to step back; thinking of all the ways my plan could go awry when there’s no guarantee of success. A twist on the New Year’s Resolution I learned of recently is to choose a word – something like Family, Balance, or Health – and orienting your choices to support that goal. I’d like to dedicate this year to being Fearless.

I think that’s why I like cooking so much – even a misstep that ends in disaster is still a chance to learn. An under-baked loaf of bread, a pork tenderloin that is starting to burn but still hasn’t come up 140 internally, caramels that didn’t solidify and started to ooze on the plate. Frustrating? Sure. But, at worst they end up in the trash and I start again, at best they’re salvageable and end up as part of a funny story, which was the case the first time I made this cake.

No back up plan for our New Year’s Eve dessert just some homemade whipped cream to dress up a dry and relatively flavorless crumb despite plenty of butter and eggs. What happened?! I give our guests credit for pretending they liked it, but I could tell those were sympathy bites. Sorry, Joyce & Alex!

I loved the idea though and the cover photo on Citrus: Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson was so beautiful, I had to go back to the drawing board. I went seeking guidance from no fewer than five other similar recipes the result: the cake I was actually dreaming of – rounds of glistening oranges, not too sweet, tender, and deeply citrusy. Totally worth the effort.

Blood Orange Polenta Cake (serves 6-8)

Ingredients:
1 1/2 cups sugar, divided
1/4 cup water
2 navel or Valencia oranges
2 blood oranges
1 1/2 cups flour
1/2 cup fine polenta
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
4 large eggs, room temperature
1 tablespoon orange zest

Instructions:
Pre-heat the oven to 350 degrees F.

Prepare a 9-inch solid cake pan or pie plate by brushing the bottom and sides generously with 2 tablespoons softened butter. Set aside.

In a medium sauce pan, combine 1/2 cup of the sugar and water and cook over medium high heat. Swirl the pan to help the sugar to dissolve without stirring. Boil for about 5 minutes until the syrup turns a light golden brown, 360 degrees on a candy thermometer. Remove from the heat and pour into the buttered pie plate to evenly cover the bottom.

Slice the oranges about 1/8 inch thick. Remove any seeds and arrange the slices in overlapping circles over the cooled syrup. Remember, the cake will be inverted later so the bottom layer of oranges will be the top of the cake. Set aside.

In a medium bowl, stir together the all purpose flour, polenta, and baking powder. In a separate large mixing bowl, beat together the remaining sticks of room temperature butter and 1 cup of sugar on medium speed for about 5 minutes or until light and creamy. Decrease the speed to low and add the eggs one at a time mixing well in between. Lastly, mix in the orange zest.

Add the polenta and flour mixture to the wet ingredients a little at a time mixing on low speed until almost combined. Scrape down the bowl in between additions, and finish mixing gently by hand with a rubber spatula to ensure the dry ingredients are completely integrated, but the cake isn’t over mixed.

Spread the batter over the orange slices and bake at 350 degrees F. for 45-50 minutes or until a toothpick comes out clean. Remove the cake from the oven and allow to cool for 15 minutes.

Run a knife around the edge of the cake to loosen before placing a large serving platter on top. Hold the two dishes together using oven mitts and invert the cake onto the platter. Dust with confectioner’s sugar and serve with whipped cream.

Re-written and adapted from Orange and Rosemary Polenta Cake (pg. 75) in Citrus: Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson.

I received a promotional copy of this book via Blogging for Books, all opinions are my own.

Small Kitchen Friendly?
Yes! I used, small sauce pan, candy thermometer, 9 inch pie plate (or solid cake pan), medium cutting board, utility knife, two medium mixing bowls, a hand mixer, rubber spatula, microplane zester, measuring cups and spoons.

The Verdict:
If I were being entirely scientific the taste testers would have followed the metamorphosis of this cake through its various iterations culminating in the final gorgeous version. Instead, my parents were the beneficiaries when I baked the cake that finally delivered on it’s orangey, bright promise. I knew it was a hit when my mother passed up a bakery chocolate cake in favor of this one. I hope it has a similar effect when you make it too!

Orange Ricotta Scones with Vanilla Sea Salt

January 14, 2016 by Laura Messersmith in Cooking

Winter has fully settled on New York and frankly it’s been a shock to my system. I’d love to go into hibernation mode and stay under the covers emerging only for BBC crime dramas on Netflix (we finished The Fall with Gillian Anderson and now I’ve moved on to Broadchurch. Slow build as we discover that many people in the small Dorset town have secrets!) and carb-based meals. Or Chipotle.

The next warmest option is to turn on the oven – a welcome blast of heat for my cold fingers – and bake something simple, comforting, and citrus based. For me that’s a batch of scones. They take enough effort so feel like I’m accomplishing something, but are so unfussy and rustic in presentation that they’re on the table in less than an hour.

I originally planned to re-create a wonderful lemon-ginger biscuit I had at the Ferry Terminal in San Francisco from Biscuit Bender (amazing with blueberry jam), but got side tracked thinking about other citrus + ginger combinations. I also realized I had a container of whole-milk ricotta in the fridge left over from another recipe and once I remembered the vanilla salt I made last month the wheels totally fell off that biscuit train.

Not to worry though, because these Orange Ricotta Scones totally deliver and because the biscuit train is never off the rails long around here.

Orange Ricotta Scones with Vanilla Salt (Yield: 12-16 Scones)

Ingredients:
2 1/2 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold butter, diced
1 large egg
3/4 cup whole milk ricotta, bought or homemade
1/4 cup whole milk
2 tablespoons orange zest, divided about 2 large oranges
1 1/4 cups confectioners sugar
2 teaspoons orange blossom honey
4-5 teaspoons orange juice
Vanilla Sea Salt (recipe here)

Instructions:
Preheat oven to 400 degrees F. Chill the baking sheets and ingredients in between steps.

In a large bowl combine the all purpose flour, granulated sugar, baking powder, and salt. Lightly toss the diced butter in the flour mixture to coat then using a pastry cutter, blend in the butter until the mixture resembles coarse crumbs. Set aside in the refrigerator.

In a large liquid measuring cup, combine 1 1/2 tablespoons of the orange zest with the egg, ricotta, and whole milk. Make a well in center of the flour mixture and add the ricotta mixture all at once, fork the wet and dry ingredients together until just combined. The dough will be a little shaggy at this point.

Turn the dough out onto a lightly floured surface. Gently fold the dough 8 to 10 times until dough pulls together. Pat into a rectangle about 1 inch thick and cut into squares or triangles.

Place the scones 2 inches apart on a parchment paper-lined baking sheet. Bake about 12-14 minutes or until lightly golden brown. Slide the parchment and scones onto a cooling rack.

While the scones are cooling, whisk together the confectioner’s sugar, honey, reserved orange zest and orange juice with a pinch of salt until smooth. Drizzle the icing over the cooled scones, sprinkle with a little vanilla sea salt, and serve!

Written with reference to Food + Wine’s Glazed Lemon Ginger Scones and Better Homes and Garden’s Strawberry Shortcake Scones.

Small Kitchen Friendly?
Yes, totally. I used a large mixing bowl, pastry cutter, 2 cup-size liquid measuring cup, dry measuring cups and spoons, a microplane grater, paring knife, and a dinner fork. I also needed a small bowl, small spoon, two rimmed baking sheets, a bench scraper, and parchment paper.

The Verdict:
These are definitively scones, not biscuits thanks to the ricotta and sugar, but are also just very lightly sweet when un-iced. During my experiments I tasted them plain, with a bit of honey, iced only, and iced + vanilla salt – all were delicious in their own way, so choose what you like best. The ricotta keep the dough tender and its very mild flavor allows the sweet orange come through as the elegant star of the whole affair. Pair with a cup of tea and an Agatha Christie novel.

Orange Curd Creamsicle Floats

August 13, 2015 by Laura Messersmith in Cooking with the Contessa

Orange Curd Creamsicle Float | Image: Laura Messersmith — **Orange Curd Creamsicle Float** | Image: *Laura Messersmith*

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Afternoon Tea to Go”

The Set-up: Ina is making recipes for a celebratory tea party at her friend Beth’s new flower shop in Amagansett.

The Menu: Daisy Shortbread Cookies, Red Velvet Cupcakes, Orange Curd

0:52 – Ina has decided that a proper English tea strikes just the right note for the opening of the new flower shop location, but I’m pretty sure the British never ate Red Velvet Cupcakes.

1:24 – Wearing my "I Hate Red Velvet" merit badge today. I’ve just never understood the appeal of something to violently and unnaturally flavored.

2:06 – I can’t be the only one who’s thinking of the Steel Magnolias “bleedin’ armadillo groom’s cake” can I?

3:10 – I’m going to try to focus on the cooking now and Ina’s Pro Tip #1: use an ice cream scoop to portion cupcakes and muffins equally.

4:33 – We’re jetting over to Beth’s new flower shop where she’s taking her cues from the tea party theme and making the table arrangements in a silver tea service and vintage tea tins. Super cute.

5:01 – Back to Ina where she’s preparing to frost the Red Velvet Cupcakes with their traditional cream cheese frosting.

6:19 – I’m always curious to see when Ina will break out the piping bag and when she goes for the more rustic, homemade look.

10:25 – Onward to the Daisy Shortbread Cookies which start with Ina’s classic shortbread dough recipe.

11:37 – Pro Tip #2: Shortbread dough should be chilled, but still pliable and well floured when rolling it out into cookies.

12:08 – Pro Tip #3: Keep turning and moving the dough around as you roll it out to keep it from sticking to the board. Any cracks in the edges can just be pressed back together.

13:20 – Ina says she loves shortbread and uses it for all sorts of cookies and tart shells – a multipurpose dough!

14:44 – Over to Beth at the shop who’s putting the final touches on the loveliest buffet table.

15:36 – The cookies are out of the oven and they look perfectly golden and quite substantial as Ina frosts them with white glaze and tops them with yellow buttons of white chocolate.

19:49 – Now for the Orange Curd, Ina’s twist on the classic lemon or lime curd.

20:23 – We see all of the steps – orange zest, mixing, cooking – but at quite a clip without much description along the way. I wish she would spend a little more time on the process…

21:05 – Ina is serving the Orange Curd with fresh, long-stemmed strawberries on a very simple white platter. Pro Tip #4: White dishes show off the colors and textures of the food really well.

22:17 – The tea party is at a sedate simmer as Beth’s customers sip from Wedgewood tea cups and rave over Ina’s treats.

23:40 – Fast-forward to the end of the day when Beth delivers a thank you bouquet of blue muscari to Ina at the barn.

26:26 – It’s Ask Ina time and all the questions will be tea party related. Byron asks if Ina has a favorite finger sandwich? She says yes, and recommends Herbed Goat Cheese Sandwiches with thinly sliced English cucumbers. Yum.

27:02 – Belinda asks for suggestions on how to make tea sandwiches ahead of time? Ina says to assemble the sandwiches, then store them on a parchment paper lined sheet pan with a layer of damp paper towel over the top and wrap the entire thing tightly in plastic before refrigerating.

28:58 – Eric fell in love with clotted cream in England and would like to know how to find something similar in the States? Ina says mascarpone is the closest thing she’s found and gorgeously layers a scone with it and strawberry jam. Amazing.

29:45 - In case you were wondering we don't see Ina hoover up that scone, but I bet as soon as the camera switched off it was G-O-N-E.

Final Thoughts:
It’s so hard to resist rolling dough out too thinly, how does Ina maintain her self control to keep it 1/4 inch thick?

I don’t really drink tea, but now I really want to have a tea party…

If anyone could change my mind about RVCs it’s Ina, but I’m still cringing over the food coloring.

Lessons Learned:
It’s been about a year since I last made a citrus curd and it was about time to refresh my memory with by trying Orange Curd. I probably should have reviewed my post from last summer, but imbued with a sense of covering known territory I dove right in; confident that since the Lemon Curd Tart of my memory was so straightforward that this version would give no trouble. Alas, it was trickier than I remembered.

Mixing – I did vaguely remember the pre-cooked curd looking very odd and it does. Like a curdled, vile mess liberally seasoned with orange zest. Not a very appealing start to something that ultimately tastes wonderful, but forewarned is forearmed. Don’t be frightened off just keep going!

Temperature – The recipe calls for room temperature butter and eggs and I’d recommend leaving the butter out overnight and the eggs for several hours to reach the right temperatures. My butter was fully softened, but the eggs a little on the cool side – not ideal.

Cooking – I unhelpfully didn’t leave any notes to myself on the length of cooking time, so let me do better now: 10 minutes is what’s recommended in the recipe, but I found it took somewhat longer, probably due to the eggs being colder than recommended. More helpful is to watch the texture for cues about “doneness” – when the curd has been cooked enough it will be thick, smooth, and nearly opaque; somewhere in the neighborhood of pudding in consistency.

Small Kitchen Friendly?
Yes, 100%, especially since there’s no tart shell involved this time. I subbed a microplane grater and a handheld mixer for the food processor/stand mixer pieces. After that all I needed was a large mixing bowl, 2 quart sauce pan, measuring cups, a wooden spoon, and a large food storage container. If you’re making floats or sundaes, then an ice cream scoop, glasses and a jigger will be helpful additions.

The Verdict:
I made Orange Curd as a dessert for company, originally intending to serve it in a tart, but then a flash of inspiration and an excellent suggestion from Mike turned it into a topping for boozy Creamsicle Floats (recipe below). Unlike lemons, which are unflinchingly tart, oranges have a mellower flavor and need firm boundaries to prevent them from becoming cloying. The addition of sparkling soda and a splash of Grey Goose was just what the doctor ordered to balance out the sweetness in our floats. A perfect end to the meal.

Orange Curd Creamsicle Float (serves 4)

Ingredients:
4 (12 ounce) cans San Pellegrino Aranciata or Aranciata Rossa soda
4 ounces Grey Goose vodka, divided (optional)
4 tablespoons Orange Curd
1 pint vanilla ice cream
1 orange, segmented

Instructions:
Chill both the vodka and orange soda in advance. Assuming a hot day, take the ice cream out of the freezer 4-5 minutes before serving and allow to soften slightly, longer if it’s cold outside. If it’s a very hot day, chill the glasses too.

Scoop a generous portion of ice cream (1/4 – 1/3 cup) into a roundish ball and place into the glass. Softened ice cream and an ice cream scoop will make this easier, but the results will be the same regardless of how perfect the scoop is. Your preference here on whether your glass and appetite warrant a second scoop.

Add 1 tablespoon of Orange Curd on top of each scoop of ice cream. Pour in 1 ounce of vodka to each glass before filling the remainder of the glass with orange soda, about 6-8 ounces per glass.

Garnish with a segment or two of fresh orange. Drink immediately!