Orange Cornmeal Cake

Nothing is more satisfying than stepping into the garden, picking some produce, bringing it into the kitchen, and transforming it into something for our family. So much of what we grow we eat as is, like the fat, juicy peaches we pick and eat right away as we stand looking for another to pluck, and the lettuce that becomes a delicious simple salad for lunch.

However, we almost have more citrus than we know what to do with. Besides the tangerine and the lime trees, we have 2 orange, 2 lemon and a grapefruit tree. We do have oranges almost year round, although by late fall the pickings can be pretty slim.

Since they are plentiful now we have been trying out pretty much anything that calls for oranges. This recipe is from Martha Stewart's Everyday Food, Fresh Flavor Fast. It has some unusaul ingredients for a cake, but we loved the way that the olive oil kept it moist, and complemented the bright flavors of the sweet citrus. The cake is not too sweet, and has a hearty texture from the cornmeal (we used polenta, a coarse cornmeal). It is all topped off with a crunchy, sugar crust that really brings the whole thing together. Even in the fall when our oranges are not so plentiful, we would definitely use some for this cake.

Orange Cornmeal Cake
Martha Stewart- Every Day Food, Fresh Flavor Fast
 
1/2 cup olive oil
1 1/4 cup AP flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
zest of one orange
2 eggs
1 cup suagr, 1/3 cup for topping
1/2 cup dry white wine or orange juice.

Directions:
1. Preheat oven to 375F. Oil an 8 inch round cake pan with additional olive oil.
2. Whisk together flour, cornmeal, baking powder, and salt.
3. Rub orange zest into the sugar and whisk in the oil, eggs, and wine until smooth.  Add flour mixture and whisk to combine.
4. Pour batter into prepared pan. Sprinkle evenly with 1/3 cup of sugar.  Bake until cake begins to pull away from the sides of pan and a cake tester inserted into the center comes out clean, 35-40 minutes.
5. Cool in pan for 20 minutes. Invert cake on to a plate and reinvert on to a wire rack and cool completely.

Serve with fresh orange segments.
printable recipe

Indian Pudding

One of our most cherished and controversial- some love it, others hate it- family recipes is Indian Pudding. Bring the subject up at any family gathering and you are sure to get plenty of opinions. My dad's mother passed along this family recipe to my mother nearly 70 years ago, and she  made it every Thanksgiving for the next 40 years. When I married, my mother passed along the recipe to me, and now I have been making it for the past 25 years. Mimi Jr. has  learned to make it, so someday she will become the keeper of the tradition. My grandmother would be pleased that this recipe can still be found on our Thanksgiving table so many years later and with many more years to come.

It's not to pretty to look at, but as we all know, looks can be deceiving. Made with corn meal, milk, molasses, raisins and dates, it is a thick, rich pudding that needs just a little whipped cream to mellow all of that natural sweetness. It is pretty rich so just a small bowl is very satisfying. Even after all the turkey, potatoes, and pumpkin pie, the Indian Pudding lovers in my family can always find room for this once-a-year treat.

Grammie Small's  Indian Pudding

1 1/2 quarts milk
1/2 cup yellow corn meal
3/4 cup molasses
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/8 teaspoon fresh grated nutmeg or ginger
1/8 teaspoon cinnamon
1/2 cup raisins or 1 cup chopped dates, or a combination (I use 1/2 cup raisins and 1/2 cup dates)
1 can evaporated milk- not always necessary, but I always have one on hand just in case.

Put milk in medium sauce pan turn heat to low and whisk in the cornmeal.  Add remaining ingredients stirring to combine.  Continue cooking on medium heat, stirring often, until mixture is thick.  Pour into a greased baking dish. Bake in a 300 degree oven for about 2 hours.  Check once or twice, and if it becomes to thick or dry, add canned milk on top during the baking. Do not stir. The pudding should be very soft. It can be made ahead, but rehaet before serving. It is best topped with slightly sweetened whipped cream or ice cream.

printable recipe

Happy Thanksgiving!