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Orange Almond Cake with an Orange Blossom Buttercream

Pas­tries and Pies com­plete the kitchen expe­ri­ence, round­ing out, as it were, the cook’s under­stand­ing of dessert mak­ing. To many per­sons, pas­try mak­ing is an intri­cate mat­ter, but with the prin­ci­ples thor­ough­ly explained and each step clear­ly illus­trat­ed, deli­cious pies of every vari­ety, as well as puff-paste dain­ties, may be had with very lit­tle effort.

The word “Rav­ig­ote” means, lit­er­al­ly, “pick me up” and it is applied to minced tar­ragon, chervil, chives and pars­ley, the herbs being kept sep­a­rate and served with sal­ad on four lit­tle saucers. Rav­ig­ote but­ter, made by knead­ing but­ter with the four herbs and adding pep­per, salt and lemon juice, spread between thin slices of bread, makes deli­cious sand­wich­es.

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than cus­tards.

It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts.

Aside from their good­ness their extra large size will always rec­om­mend their use to the wise house­wife. They come packed in an extra large car­ton. It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

Orange Almond Cake with an Orange Blossom Buttercream

  • Serv­ings: 4–6
  • Dif­fi­cul­ty: easy
  • Print

Scoop 1 table­spoon out of the tops of each of the cup­cakes and fill the holes with 2 tea­spoons of the blood orange curd.

Ingredients

  • 2 table­spoons unsalt­ed but­ter
  • 1 table­spoon cream sher­ry
  • 2 table­spoons hon­ey
  • 2 table­spoons water
  • 1 ripe pear
  • 2 tea­spoons fresh thyme leaves

Directions

  1. Line a bak­ing sheet with parch­ment paper and set it aside.
  2. Melt the but­ter over medi­um high heat in a large fry­ing pan. Add the brown sug­ar and stir to com­bine.
  3. Con­tin­ue cook­ing until the sug­ar melts, about 3 to 5 min­utes, stir­ring every minute. Add the nuts and cook until they are toast­ed and very fra­grant, about 8 min­utes, stir­ring every minute.
  4. If the pan begins smok­ing, remove it from the heat and stir it until it stops smok­ing, then place it back over the heat and con­tin­ue stir­ring every minute until the nuts are suf­fi­cient­ly toast­ed.
  5. Emp­ty the pan con­tents onto the parch­ment paper-lined bak­ing sheet and spread the nuts mix­ture out even­ly using a spat­u­la. Imme­di­ate­ly sprin­kle with the rose­mary, salt, and chili. Allow to cool to room tem­per­a­ture.
  6. Once cooled, break apart any large chunks of nuts into indi­vid­ual nuts and serve.

Tips & Tricks: And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

Tea, with which we are all so famil­iar, is in real­i­ty a num­ber of dried rolled leaves of the tea plant, Camel­lia Thea, cul­ti­vat­ed chiefly in Chi­na and the con­tigu­ous coun­tries. It is used exces­sive­ly through­out Australasia—for has it not been shown that our four mil­lion peo­ple use more of this bev­er­age than the mil­lions who inhab­it Con­ti­nen­tal Europe, if Rus­sia be except­ed?

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than cus­tards.

Fear no mess; it just means you’re a nor­mal, func­tion­ing human being.

Pas­tries and Pies com­plete the kitchen expe­ri­ence, round­ing out, as it were, the cook’s under­stand­ing of dessert mak­ing. To many per­sons, pas­try mak­ing is an intri­cate mat­ter, but with the prin­ci­ples thor­ough­ly explained and each step clear­ly illus­trat­ed, deli­cious pies of every vari­ety, as well as puff-paste dain­ties, may be had with very lit­tle effort.

They are par­tic­u­lar, how­ev­er, to be con­sis­tent in the use of gar­nish­ings. Flow­ers and fruits are reserved for sweet dish­es, except in the case of nas­tur­tiums, which they regard as much a veg­etable as a flower and use freely with meats. It isn’t essen­tial that every dish should be turned into an elab­o­rate work of art.

Aside from their good­ness their extra large size will always rec­om­mend their use to the wise house­wife. They come packed in an extra large car­ton. It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

To many per­sons, pas­try mak­ing is an intri­cate mat­ter, but with the prin­ci­ples thor­ough­ly explained and each step clear­ly illus­trat­ed, deli­cious pies of every vari­ety, as well as puff-paste dain­ties, may be had with very lit­tle effort.

 

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