So, how are you going to start the new year? Any new traditions or are you sticking to old ones? I find this the best celebration of the year, because a new, filled with hope, potencialy exciting new time is opening up. That is always reason to celebrate!
Let´s take a look at food first, of course.
It turns out I made a lot of recipes from blogging friends that were a hit. I don´t post them unless they´re part of another recipe, because I usually don´t see the point in posting the same thing when it´s already been done so well.
You won´t be dissapointed with any of these: Gooey Chocolate Coconut Bars, Pistachio Lemon Loaf Cake, Arroz Rojo, Ricotta Spinach Frittata, Broccoli Spinach Soup, Carrot Risotto, Minestrone, Capirotada, Fig Jam with Grand Marnier, Candied Oranges, Chocoflan, GF brownies, Harvest Rice, Chili Chocolate Slow roasted pork, Clementine Pork Adobo
Still, there were some that I didn´t find the time to make and are going directly into my to-do list: Eggnog gooey butter cake, Crispy Edamame, Mamoul cookies, chocolate covered Butter mints, Scalloped tomatoes, Feta Thyme Soda bread, Homemade Kahlua, Vegetable Tarte tatin, Curried nachos with Mango salsa, Ottolenghi´s Corn Polenta, roasted Pumpkin Quiche, Baked eggs and chorizo, Ossobucco over gnocchi, Ginger maple Miso ice cream and Sweet and sour chicken.
We all heard about three or four ingredient recipes, but two? Take a look.
Today´s vintage recipe is like a giant macaron but in cake form and better. Though I might be stretching it a bit with that description, it is a great discovery.
And it´s gluten free, not on purpose, though most good recipes come that way. A few things happened at the same time and they delivered this recipe. I had a ridiculous amount of walnuts to use, still do, and I probably should´ve made a new year resolution to stop being a food hoarder of the highest order, but to promise to do that for a whole year, well, it seemed a bit much. I had this recipe dog-eared for the longest time, and I´m talking years, many years. And last, I didn´t quite read the ingredients or the recipe before starting, something I do a lot, and it should probably be the second new year resolution, but it´s not happening either.
Just remember this is a surprisingly good cake, with a tangy lemon flavor, a silky texture thanks to the cornstarch and the added bonus of being gluten-free. Don´t you feel a little bit healthier when you eat gf? I do, and know it isn´t.
LEMON WALNUT MACARON CAKE
adapted from Bon Appetit, April 1984
¼ cup coarsely chopped walnuts, for sides of pan
1 2/3 cups ground walnuts
1 2/3 cups sifted powdered sugar
1 egg white, room tº
3 large eggs, room tº
2 teaspoons sherry or other liqueur
Zest of 1 large lemon
6 Tbs cornstarch
½ teaspoon baking powder
6 ½ Tbs butter, melted and cooled to lukewarm
Preheat oven to 350ºF. Spray or butter a 9-inch springform pan, sprinkle the sides with the chopped walnuts and line the bottom with parchment paper.
In a processor, fitted with the steel blade, mix powdered sugar and walnuts. Add egg white through feed tube and process until a paste forms.
Transfer to a large bowl, and with electric mixer beat in eggs, one at a time, until well incorporated. Continue beating for 7 or 8 minutes, until mixture is very light. Add sherry and lemon zest and beat 1 more minute.
Sift cornstarch with baking powder, and add to egg mixture with a spatula, not beating. Gently fold in butter and mix well but do not overwork the mixture.
Pour batter into prepared pan and bake for 40 to 45 minutes, until a tester comes out clean.
Cool completely in pan on wire rack, invert onto platter and peel off parchment paper.
Dust with confectioners´ sugar and serve.