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Winter Citrus Upside down Cake

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I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one of my favored tech­niques for stress alle­vi­a­tion. In this way, this past Fri­day I said ‘to hell­fire with it’ and made a cake in my half torn down kitchen. The broil­er was in work­ing request and there was ledge space enough for the blender, and that was ade­quate for me.

I feel like peo­ple use the term ‘win­ter flower’ a lot nowa­days. 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, as if it were to be entered at the annu­al exhi­bi­tion of the Société des Chefs de Cui­sine, but nei­ther is there any rea­son, even with mod­est means at com­mand, for giv­ing cause for that old slo­gan of the great Amer­i­can din­ner table: “It tastes bet­ter than it looks.”

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.

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. 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.

Although a meal sat­is­fies your hunger you should have dessert, because the edu­cat­ed palate craves that par­tic­u­lar spice as a prop­er fin­ish. Sci­en­tists tell us that a din­ner digests bet­ter because of a tasty dessert, which, they say, gives the final stim­u­lus nec­es­sary to dis­pose of the food.

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.

Winter Citrus Upside-down Cake

  • Serv­ings: 2–6
  • Dif­fi­cul­ty: medi­um
  • Print

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

Ingredients

  • 3 table­spoons of lemon juice
  • 12 cup light brown sug­ar
  • 12 tea­spoon cin­na­mon
  • 4 eggs
  • 2 table­spoon­fuls of but­ter
  • 4 table­spoon­fuls of flour
  • 2 salt­spoon­fuls of salt
  • 1 13 cup gran­u­lat­ed sug­ar

Directions

  1. Boil the sug­ar, water and tar­tar­ic acid five min­utes. When near­ly cold beat into the syrup the whites of the eggs, beat­en until foamy, and the fla­vor­ing extract. Store in a fruit jar, close­ly cov­ered. To use, put three table­spoon­fuls into a glass half full of cold water, stir in one-fourth a tea­spoon­ful of soda, and drink while effer­vesc­ing.
  2. A pint of any kind of fruit juice may dis­place the water, when a tea­spoon­ful of lemon juice should be added to the con­tents of each glass before stir­ring in the soda.
  3. Pre­heat the oven to 350 degrees Fahren­heit. Grate the choco­late, put it in a dou­ble boil­er with the milk; stir until hot, and add the sug­ar, vanil­la, cin­na­mon and one pint of the cream. When cold, freeze; when frozen, remove the dash­er and stir in the remain­ing pint of the cream whipped to a stiff froth.
  4. In a large bowl, mix togeth­er the flour, salt, bak­ing pow­der, bak­ing soda, and cin­na­mon. Mash the rasp­ber­ries; add half the sug­ar and the lemon juice. Put the remain­ing sug­ar and half the cream in a dou­ble boil­er; stir until the sug­ar is dis­solved, and stand aside to cool; when cold, add the remain­ing cream, turn the mix­ture into the freez­er, and stir until part­ly frozen.
  5. Place the pans in the oven and bake for 40–50 min­utes, or until they’re gold­en around the edges. In mak­ing pies of juicy fruit, it is a good way to set a small tea-cup on the bot­tom crust, and lay the fruit all round it. The juice will col­lect under the cup, and not run out at the edges or top of the pie.

Tips: Put the nut meats over the fire in cold water, bring quick­ly to the boil­ing-point, drain, and rinse with cold water, then the skins may be eas­i­ly rubbed from the almonds; a small point­ed knife will be need­ed for the wal­nuts.

Our Food Sto­ries made the pan­cakes, Chris­tiann made the com­pote, and I tossed togeth­er the can­died nuts.If you’re drool­ing over the beau­ti­ful table set­ting, it’s because we shot this in Lau­ra and Nora’s amaz­ing stu­dio space. The win­dows were huge and let in so much of the gorgeous soft nat­ur­al light that the autumn skies are full of.

The counter is full of pear peels, dis­card­ed cores, and piles of pret­ty much every ingre­di­ent that went into the tart. Life is messy, and that’s okay. Fear no mess; it just means you’re a nor­mal, func­tion­ing human being. At the end of the day, I take an hour (or two depend­ing on how insane things got in the kitchen) to clean it all up.

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.

In the win­ter­time, in the snow coun­try, cit­rus fruit was so rare, and if you got one, it was bet­ter than ambrosia.
James Earl Jones

Allie had come back to my house from France to lend a hand and is one amongst the warmest, sweet­est, and friend­liest folks I’ve ever met. And not sole­ly that, how­ev­er she is an improb­a­ble cook to boot! I will sole­ly imag­ine the heav­en that may exist hav­ing the abil­i­ty to eat one amongst these guys heat from the oven! Savory pas­tries area unit severe­ly under­rat­ed, in my opin­ion, i believe they must be as com­mon if less com­mon than the sweet ones.

These being the more eas­i­ly made may be con­sid­ered first. They may either be steamed or baked but the mix­ture is the same in either case. Allow two eggs and a tea­spoon­ful of sug­ar to each half pint of milk. Beat the eggs with sug­ar thor­ough­ly, but do not froth them, as the cus­tard must be as smooth and free from holes as pos­si­ble. Add the milk slow­ly, also a few drops of fla­vor­ing essence—vanilla, almonds or lemon.

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.

Mean­while, you can pluck the leaves close, dis­card­ing the stems; gath­er the leaves togeth­er close­ly with the fin­gers of the left hand, then with a sharp knife cut through close to the fin­gers; push the leaves out a lit­tle and cut again, and so con­tin­ue until all are cut. Now gath­er into a mound and chop to a very fine pow­der, hold­ing the point of the knife close to the board. Put the chopped herb into a cheese-cloth and hold under a stream of cold water, then wring dry.

Georgie Forman
Georgie Forman

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food ar typically straightforward, and simple to bring into your life. I take a awfully smart approach that is realistic for my purchasers.

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