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, 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 islike a giant macaron but in cake form and better. Though I might be stretchingit a bit with that description, it is a great discovery.
And it´sgluten free, not on purpose, though most good recipes come that way. A fewthings happened at the same time and they delivered this recipe. I had aridiculous amount of walnuts to use, still do, and I probably should´ve made anew year resolution to stop being a food hoarder of the highest order, but topromise to do that for a whole year, well, it seemed a bit much. I had thisrecipe dog-eared for the longest time, and I´m talking years, many years. Andlast, 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.
Justremember this is a surprisingly good cake, with a tangy lemon flavor, a silkytexture 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
adaptedfrom Bon Appetit, April 1984
¼ cupcoarsely chopped walnuts, for sides of pan
1 2/3 cupsground walnuts
1 2/3 cupssifted powdered sugar
1 eggwhite, room tº
3 largeeggs, room tº
2 teaspoonssherry or other liqueur
Zest of 1large lemon
½ teaspoonbaking powder
6 ½ Tbsbutter, melted and cooled to lukewarm
Preheatoven to 350ºF. Spray or butter a 9-inch springform pan, sprinkle the sides withthe chopped walnuts and line the bottom with parchment paper.
In aprocessor, fitted with the steel blade, mix powdered sugar and walnuts. Add eggwhite through feed tube and process until a paste forms.
Transfer toa large bowl, and with electric mixer beat in eggs, one at a time, until wellincorporated. Continue beating for 7 or 8 minutes, until mixture is very light.Add sherry and lemon zest and beat 1 more minute.
Siftcornstarch with baking powder, and add to egg mixture with a spatula, notbeating. Gently fold in butter and mix well but do not overwork the mixture.
Pour batterinto prepared pan and bake for 40 to 45 minutes, until a tester comes outclean.
Coolcompletely in pan on wire rack, invert onto platter and peel off parchmentpaper.
Dust withconfectioners´ sugar and serve.