L’Orange

Despite the withering sunlight and shorter days, citrus fruits thrive in the California winters. The icy mornings lend themselves to warm and sunny days, glorious in sunshine. Nourished by a touch of dew and handful of sunshine, California oranges, in particular, make you forget it’s the dead of a barren winter. As such, today I wanted to share an Orange Chiffon Cake recipe that would be an easy and delicious addition to your Christmas or New Year’s spread this year. This cake celebrates the orange, utilizing the tangy juice, fragrant zest, and even a bit of orange oil to bring it over the top. I’ve made this for Thanksgiving dinner, and most recently as holiday gifts to family friends, and have received high praise for it. Many thanks to Aileen for sharing this with me

Orange Chiffon Cake
Source: Slightly modified from Real Baking with Rose of The Cake Bible fame

Ingredients
2 1/4 c cake flour, sifted [corn starch + AP flour OK]
1 1/2 c granulated sugar, fine [briefly blitz in food processor]
2 tsp baking powder
1/2 tsp salt
1/2 c vegetable oil
9 eggs, separated
2 tbs orange zest
3/4 c freshly squeezed orange juice
1 tsp vanilla extract
1/2 tsp orange oil
1 1/4 tsp cream of tartar

Directions
Preheat oven to 325*F. Grease a 10″ bundt pan and set aside.

In a large bowl, combine the flower, all but 2 tablespoons of the sugar, baking powder and salt. To the dry ingredients, add the vegetable oil, egg yolks, orange juice, orange zest, vanilla extracts, and orange oil, and beat until smooth. This can be done with a handheld electric mixer.

In another bowl (or with a stand mixer), whisk the egg whites until foamy. Add cream of tartar and remaining 2 tbs of sugar and beat until stiff peaks form.

Fold the egg whites into the batter with a large spatula, being careful to only minimally deflate the egg whites. Pour the batter into the prepared pan (batter will come 1″ from top), and bake for 50-55 minutes, or until a tester inserted in the center comes out clean.

To remove the cake, allow to cool completely in the pan, before using a knife to dislodge the sides and inverting the cake onto a plate. Serve with powdered sugar or freshly whipped cream [I like to add orange oil to this] and fruits.

Thank you for stopping by Confessions during your busy holiday season. Wishing you and yours a wonderful holiday, full of love, peace, and cheer, as well as a blessed and festive New Year. Take care and until next time.

Falalalalalalala,
AnhD

Self Improvement

So it’s been officially 1.5 years since moving to New York City. In that year-and-a-half, I managed to accomplish a number of things, and I’m super proud of those achievements. Despite my initial loathe, I have come to appreciate the city more. I have adapted to the pace, the buzz, the lights, the whirl. I have formed deep relationships with and within the city, forged by a strong community and nourished by a shared love for life. I guess this all comes at perfect timing, coinciding with my decision to stay here a few more years. However, it has come to my attention that in this process of integrating with the city, I have really changed as a person. What once was a passive-aggressive, timid, entirely awkward, and nonchalant girl, has now turned into a fiery, impassioned, assertive, outspoken woman who wants demands that the world meets her high (and sometimes unrealistic) expectations. Recently, a professor here at Columbia evaluated my performance in class and told me that I was a ‘firecracker’, and while refreshing and brilliant, risked being misdirected. My supervisor at work regularly comments on how fiery I am, from the one liners to the blunt-say-whatever-I-think personality. Just yesterday night over steamy Korean bbq and little bowls of banchan, an old friend from Cal told me how much I had changed since my undergraduate days – more assertive and aggressive. The most astute observer of my development has to be David, and he completely confirmed everything previously mentioned. I was in shock – how could 1.5 years have changed me (or anyone for that matter) so much?

This morning, I contemplate these changes over some very boozey French Toast. Eggnog French Toast to be exact. Laced with JD whiskey and notes of nutmeg – this version of French toast is a fantastic way to start the day. This is also perfect for using up any leftover eggnog you might have in the fridge – whether homemade or from the carton. Enjoy.

Boozy Eggnog French Toast
Source: Adapted from Alton Brown’s Eggnog

Eggnog Ingredients
4 eggs, carefully separated
1/2 c + 1 tbs granulated sugar
1 pt whole milk
1 c heavy cream
2-3 shots whiskey or rum [to taste really]
1 tsp ground nutmeg

French Toast Ingredients
1/2 loaf old brioche, challah, or French bread, cut into 1/3-1/2″ slices
1/2 stick butter
powdered sugar
maple syrup

Directions
For the eggnog – in a metal bowl, beat egg yolks and 1/2 cup sugar until the sugar has dissolved, and the eggs have lightened in color.

In a saucepan on medium-high heat, bring milk, cream and nutmeg to a boil, stirring and scraping the pan as needed. Remove from heat, and slowly add to the egg/sugar recipe, but make sure not to cook the eggs by tempering the hot mixture. Return everything to the saucepan and cook until the mixture is bubbly and steamy [I eyeball this, but Alton recommends 160*F]. Remove from heat, add in whiskey [or liquor of choice], and allow to chill in fridge until thickened.

Meanwhile with an electric mixer (hand or stand), beat the egg whites to soft peaks and slowly add the remaining 1 tbs sugar until stiff peaks form. Once the eggnog mixture has thickened, fold the egg whites into the chilled mixture. Top with whipped cream and an extra sprinkle of cinnamon and nutmeg as desired, for immediate consumption.

For French Toast, pour 2 cups of eggnog into a shallow dish, baking pan or saucer. Place sliced bread into the eggnog, submerging the bread as needed to absorb all the liquid. Allow to soak at least 10-15 minutes, before flipping over and allowing the other side to do the same. This process really depends on what type of bread you have and how thick the slices are. French bread will take longer as it is more dense, whereas brioche and challah will only take a few minutes.

Heat a skillet on medium (to prevent burning), and melt 2 tbs of butter. Carefully arrange a few slices of soaked bread onto the pan, and add more butter as needed to keep the frying pan/skillet happy. Once one side has browned, flip over and allow the other side to caramelize. Serve hot off the skillet and top with maple syrup, powdered sugar, fresh fruit, and whatever your heart desires. A nice glass of ‘nog in the morning doesn’t hurt either.

While the alcohol has cooked off, there remains a woody and very subtle, residual undercurrent of whiskey. It is aromatic and plays nicely with the nutmeg. This is definitely not something the kids will like, but a sure treat for any adult.

So over cups of ‘nog and bites of French toast this morning, I need a few moments to re-evaluate myself. After all, I’m about to start a new chapter in my life, and it’s perfect that the new year is right around the corner. It’s a time of self-assessment and and self-improvement and self-changes. With that sad, I guess I resolve to make those changes more positive, less self-destructive, and overall more pleasant for those around me.

Happy holidays,
AnhD

Welcome to Adulthood

Hello friends, I know it’s been a while since I’ve posted, but time really does fly!! Can you believe Christmas is only a short 13 days away (and of course I’m not done gift shopping)? So much has happened in the last few weeks, I don’t even know where to begin. To start off, I graduate in FOUR days. I accepted a real job offer. Last week, I moved into my new (and first) big-girl apartment. I am making big-girl purchases and investments. I am making big-girl decisions. How did it happen so quickly and fortuitously? I still feel like that awkward college girl who first started this blog almost 4 years ago (4th bday coming soon!!). Since when did I enter adulthood?

New apartment, and some festive decorations

Of all my recent decisions, the biggest one I’ve made is to stay in NYC for a few more years. I know, I complain about being here all the time, but thanks to a few special individuals, I am warming up to the idea. These individuals (and you know who you are) have made the experience incredibly worthwhile. I feel more at home, I have a sense of community. I know who I can go to when I need help. I know who I want to go dancing with, I know who I want to cook with – I know who I can depend on. And so, I dedicate this holiday season to you – thank you for making a lonely girl feel welcomed in a big city. It’s all a girl could ask for

In the holiday spirit, I thought I’d share with you some favorite cookie and other dessert recipes for your upcoming holiday parties and cookie exchanges. I hope you enjoy.

Brown Sugar Cookies
I recently made these for a class, and found that the warm spices so comforting and perfect for the holidays. So, bake with caution, as they are highly addictive!
Source: Joy the Baker

Ingredients
2c all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 1/2 sticks (6 oz) unsalted butter, soft
1 1/4 c dark brown sugar
2 tsp vanilla extract
1 large egg

Directions
In a bowl, mix together flour, baking soda, salt, ground cinnamon and ginger.

With an electric mixer, beat butter and sugar until light, fluffy, and the sugar incorporates into the butter. Add egg and vanilla extract and beat to combine. Slowly add the dry ingredients to the butter/sugar mixture, and continue to beat until a dough forms and all the dry ingredients have disappeared into the butter. Use a spatula as needed to scrape down the bowl. Once combined, cover bowl with plastic wrap and chill in fridge for 30 minutes.

Preheat oven to 350*F and line baking sheets with silicon pad or parchment. Drop tablespoons of dough onto the pan, and bake for 10-12 minutes, or until the edges are brown. This will ensure a soft, chewy cookie. For crisp cookies, add 1-2 minutes of baking time. Remove cookie sheet from oven and allow to cool for 5 minutes before transferring to rack to cool completely.

Cardamom Chocolate Cuppycakes
These are particularly festive if you decorate them with whole cardamom pods or silver dragées (I bought these when in Paris, but also available on Amazon).
Source: I honestly can’t remember how I made these cupcakes. I believe I altered a basic chocolate cupcake recipe by adding a half teaspoon of ground cardamom, and then again adding a bit of ground cardamom to the butter cream frosting. Alternatively, a simple whipped cream + pinch of cardamom is also good over these spiced cuppy cakes.

Other Delicious Cookies & Desserts

Tea Flavored Shortbread Cookies
Cowboy Cookies
Chocolate Crackle Cookies
Linzer Cookies
Molasses Spice Cookies
Pumpkin Scones

You can also browse through the Index for additional recipes. What are you favorite holiday recipes? Share them below! Hope everyone is enjoying the holiday season so far.
Longing for sleep and Christmas loving,
-AnhD