My thirteen year old grandson called the other day and said he wanted to ask me my opinion. (Be still my heart).. Well, of course I dropped everything I was doing and sat down. These kinds of calls work better if I’m sitting.
“My eighth grade promotion ceremony is going to be at 9:00 am next Thursday. Because of COVID, you guys can’t attend. But I was wondering what you think, should we do lunch or brunch?” (Ahhhhhh relief, deep sigh…)
“Well, good question.” I said. “At around 11:00 am, you could do a little of both.” We proceeded to have a delightful conversation regarding our favorite breakfast and wonderful lunches. Ending with later receiving this text.
“Yaya, I think I am going to do brunch. Eggs, pancakes, potatoes and you can have a breakfast burrito or sandwich.” I’m wondering if his parents know what he’s planning 🙂
I hit the books and ended up in my precious Silver Palate Cookbook and landed on this Orange Cake recipe. This will be my offering to his celebration.
Orange Cake (gluten free, dairy free) Ingredients
- 8 Tbsp. 1 stick Miyoko’s Dairy Free Butter or butter
- ¾ cup granulated sugar
- 2 eggs separated
- Grated zest of 2 oranges
- 1 1/2 cups of Bob’s Red Mill Gluten Free Baking Flour or Flour
- 1 ½ Tsp baking powder
- ¼ Tsp baking soda
- ¼ Tsp salt
- ½ cup fresh orange juice
- Orange Glaze (recipe follows)
Orange Cake Recipe
Preheat oven: 350
10 inch bundt pan
Bake: 30-35 minutes
- Cream the butter and gradually add the sugar, beating until light.
- Beat in egg yolks, one at a time, and the orange zest.
- Sift the flour with the baking powder, baking soda and salt.
- Add the dry ingredients alternately with the orange juice to the batter.
- Beat the egg whites until stiff and fold them into the batter.
- Pour batter into the prepared bundt pan.
- Bake for 30-35 minutes, or until the sides of the cake shrink away from the edges of the pan and a cake tester inserted comes out clean.
- Cool for 10 minutes in the pan, unmold onto a rack, and drizzle with Orange Glaze while warm.
- Cool before serving.
Cooking for you My Love is taking a happy summer break! Starting in about 30 minutes the laptop is shutting down and I will be in the kitchen cooking for the next three weeks for kids who are all coming home! It’s been two years, prostate cancer treatment, a Mom with rapidly declining health, and a couple recent fainting episodes since I’ve had the immeasurable pleasure of being with our own three kids, and our seven grandkids.
We need to be together. Physically. Even the littlest of the bunch knows how to FaceTime, but there is nothing I know of that can replace a hug or a long game of hearts or chopping side-by-side vegetables with music blaring. And a big plus, nobody cuts my hair as good as Clare does 🙂
Oh, and while I have you, please sit down and watch on Netflix; High on the Hog: How African American Cuisine Transformed America. I wrote about this beautiful film last week and I really hope you’ll checked it out.
I’m dying to replicate the simple crab stew made in the second episode. Over an outdoor bonfire, (since I’m in California, I’ll just use the stove) in a large pot melt (they used lard) I’ll use olive oil, 1 cup chopped white onions, 2 cups chopped fresh tomato. Brown well, add 2 cups fresh crab (I’ll try canned crab) and 1 cup chopped fresh okra, a healthy pinch of minced rosemary, ½ Tablespoon salt and 1 Tsp chili powder. Simmer for 15 minutes add 1 Cup white rice, 4 cups vegetable broth. Cover and simmer for one hour. Serve in bowls with cornbread. Yummmm
And thanks again Stephen Satterfield for sharing.
So here’s wishing you the best of everything this summer. Thanks for joining me on this wild ride I call life.
Ciao for now 🙂