Recipe: Creamsicle Pudding Cake

Serves 6.

Note: Sara Moulton says this is a moist cake with big, booming flavors of orange and vanilla, combining two of her favorite desserts. Adapted from "Sara Moulton's Home Cooking 101: How to Make Everything Taste Better."

• 4 tbsp. (1/2 stick) unsalted butter, melted, plus more for greasing the baking dish

• 1 c. fresh orange juice plus 2 tbsp. finely grated orange zest

• 1/4 c. water

• 1/2 c. heavy cream

• 1 tbsp. fresh lemon juice

• About 1 c. (120 grams) unbleached all-purpose flour

• 1/2 c. sugar

• 2 tsp. baking powder

• 1/4 tsp. salt

• Vanilla ice cream, for serving

Preheat the oven to 350 degrees. Lightly grease an 8-inch-square baking dish with a little melted butter.

Combine the orange juice and 1/4 cup water in a saucepan; bring it to a boil over medium-high heat.

Meanwhile, whisk together the orange zest, cream, melted butter, lemon juice and vanilla bean seeds or paste in a small bowl.

Whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the orange zest mixture and stir just until incorporated to form a stiff batter. Transfer it to the prepared baking dish, smoothing the top with a spatula. Set the baking dish on the middle oven rack, then carefully pour the boiling liquid over the surface of the batter. Bake for 27 to 35 minutes, until the cake has a crisp, golden surface and the pudding sauce on the bottom is bubbling.

Spoon the warm pudding cake into each plate. Top each portion with a small scoop of ice cream. Serve right away.

Calories300Fat16 gSodium110 mg

Carbohydrates37 gSaturated fat10 gTotal sugars21 g

Protein3 gCholesterol50 mgDietary fiber0 g

Serves 4.

Note: Here are two reasons why fish "en papillote," aka fish in a bag, works so well: The juices of the fish mingle with the other components enclosed to create a light, flavorful sauce; and cooking odors are much reduced and/or eliminated because the bag is sealed. The technique typically is used to cook individual portions, but it offers the flexibility to go big. Adapted from "Sara Moulton's Home Cooking 101."

• 1 small lemon, sliced very thin, plus 2 tbsp. fresh juice

• 4 (4-to-5-oz.) skinless center-cut salmon fillet pieces

• Kosher salt

• Freshly ground black pepper

• 1/4 c. chopped fresh rosemary

• 1/2 c.olives, preferably oil-cured, pitted and chopped

• 1 small serrano pepper, sliced thin crosswise, seeded if desired

Directions

Preheat the oven to 400 degrees. Place a large piece of parchment paper, 24 inches long and 13 inches wide, on a baking sheet. Bring the 2 long ends together and make a crease in the middle. Open the paper; put the right half of the parchment on top of the baking sheet (letting the left half hang off). Arrange half of the citrus slices on the parchment.

Season the salmon lightly on both sides with salt and pepper. Sprinkle half of the rosemary on top of the citrus, then arrange the 4 pieces of salmon on top. Drizzle the citrus juices and oil over the fish, then evenly distribute the chopped olives and sliced serrano pepper. Top each fillet with the remaining rosemary and orange and lemon slices.

Bake the enclosed salmon on the baking sheet (middle rack) for 12 to 14 minutes, until it is just cooked through. (You can stick a knife through the parchment into the salmon. If it goes in easily, the fish is done.)

Cut open the parchment, knock off the citrus slices and transfer the salmon pieces to each of the 4 plates. Spoon some of the olives, serrano pepper slices, rosemary and juices from the parchment over each piece. Serve right away.

Nutrition information per serving:

Calories250Fat16 gSodium190 mg

Carbohydrates5 gSaturated fat3 gTotal sugar1 g