Saturday, March 16, 2019

Cathy's Waldorf Chick Pea Salad

Mix together:
2 tbls mayonnaise
1 tsp. dijon mustard
1 tbls balsamic vinegar

Add the mayo mixture to:
1 can chick peas, drained and mashed

 Add to taste: Chopped almonds, celery, and apples

Chill before serving.

Wednesday, March 13, 2019

Clementine Cake

Jodie brought us a cake made from this New York Times recipe. The recipe with pictures can be seen here:

  • 5 medium clementines (about 375 grams)
  •  Spray cooking oil
  • 6 large eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 cups almond flour or very finely ground blanched almonds
  • 2 teaspoons baking powder
  •  Powdered sugar, chocolate glaze or candied clementines, for garnish

1. Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated).

2. Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.

3. In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.

4. Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Saturday, March 2, 2019