ALMOND AND MASCARPONE BUNDT CAKE
Serves 12 to 14.
Note: To prepare orange powder, use a microplane to zest 3 oranges, reserving zest on a parchment-lined baking sheet. Place zest in a cool area to dry for a day or two. Using a mortar and pestle, crush dried zest into a fine powder; store up to 3 months in an airtight container. From "Shefzilla: Conquering Haute Cuisine at Home" by Stewart Woodman (Borealis Books, $27.95).
• 3 c. flour, plus extra for pan
• 1/2 c. almond flour
• 11/4 tsp. coarse salt
• 1/4 tsp. baking soda
• 1 c. (2 sticks) butter, at room temperature, plus extra for pan
• 3 c. granulated sugar
• 6 eggs, at room temperature
• 2 tsp. lemon zest
• 1 tbsp. freshly squeezed lemon juice
• 1 c. (8 oz.) mascarpone
• 1/3 c. freshly squeezed lemon juice
• 1/2 tsp. orange powder (see Note)
• 2 c. powdered sugar
To prepare cake: Preheat oven to 325 degrees. Generously butter and flour a 12-cup Bundt pan.
In a large bowl, whisk together flour, almond flour, salt and baking soda and reserve. In a bowl of an electric mixer on medium-high speed, beat butter and granulated sugar until pale and fluffy.
Add eggs, 1 at a time, beating well after each addition. Add lemon zest and lemon juice and mix until fully incorporated. Increase speed to high and beat until ingredients are smooth and well incorporated, about 2 to 3 minutes. Reduce speed to low and add 1/3 of dry ingredients, followed by 1/3 of mascarpone, scraping sides of bowl as needed. Repeat twice more, alternating ingredients and ending with mascarpone, mixing until well combined but not overmixed.
Pour batter into prepared pan and bake until cake is golden brown and a cake tester inserted near the center comes out clean, about 90 to 105 minutes. Remove to a wire rack and cool for about 15 minutes, then invert cake onto a wire rack and cool at least 1 hour before adding glaze.
To prepare glaze: In a large bowl, whisk lemon juice, orange powder and powdered sugar, adding a little water if mixture seems thick. Drizzle glaze over cooled cake, slice and serve.
Nutrition information per each of 14 servings:
Calories 550 Fat 22 g Sodium 380 mg
Carbohydrates 83 g Saturated fat 12 g Calcium 54 mg
Protein 8 g Cholesterol 130 mg Dietary fiber 1 g
Diabetic exchanges per serving: 2 bread/starch, 3 1/2 other carb, 4 1/2 fat.
SUMMER TOMATO PUDDING
Serves 4 to 6.
Note: As a followup to their weekday-focused "The Splendid Table's How to Eat Supper," Lynne Rossetto Kasper and Sally Swift have turned their attention to "The Splendid Table's How to Eat Weekends" (Clarkson Potter, $35). The new book features dozens of entertaining-focused recipes -- including this egg-rich dish -- designed to keep people enjoying themselves in the kitchen on Saturdays and Sundays. The tomato sauce and custard can be prepared a day in advance.
For tomato sauce:
• Extra-virgin olive oil
• 1/2 medium to large onion, cut into 1/4-in. dice
• Salt and freshly ground black pepper
• Very generous pinch of hot red pepper flakes
• 2 large garlic cloves, minced
• 3 tightly packed tbsp. freshly torn basil
• 13/4 to 2 lb. good-tasting tomatoes, cored and coarsely chopped (do not need to seed or peel), or 1 (28-oz.) can whole tomatoes with their liquid
• 8-in. piece of baguette, a couple of days old, if possible, cut into 1-in.-thick rounds
• 5 eggs, beaten
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/8 to 1/4 tsp. freshly grated nutmeg
• 1 c. half-and-half (or heavy cream)
• 1 c. whole or skim milk
• 1/3 c. freshly grated Parmigiano-Reggiano cheese
• 1/3 c. crumbled feta cheese, divided
• 4 oz. firm, fresh, whole-milk sheep or cow cheese, or cream cheese, thinly sliced, divided
• 10 fresh basil leaves, torn
• 1/4 c. pitted nicoise olives
• 1 c. halved grape tomatoes or sliced tomatoes
To prepare tomato sauce: Coat a 4-quart saucepan with a thin film of olive oil. Heat over medium-high heat. Add onion with some salt, black pepper and red pepper flakes and cook until golden, about 4 minutes. Stir in garlic and basil and cook for 30 seconds. Stir in tomatoes, breaking them up as they go into the pan. Bring sauce to a lively bubble and cook, uncovered, until thick, 10 to 15 minutes, stirring often. Taste for seasoning, cover and set aside for 15 to 20 minutes (or refrigerate up to 24 hours).
To prepare custard: Preheat oven to 325 degrees. While sauce cooks, oil an 8-inch square ceramic baking dish. Cover bottom of dish completely with bread slices. In a large bowl, whisk eggs, salt, pepper, nutmeg, half-and-half (or heavy cream), milk and cheese. Pour half of custard over bread and let it soak in for 10 minutes.
Sprinkle with 3 tablespoons of feta cheese and half of the slices of fresh cheese. Tuck in half of basil leaves.
Cover with tomato sauce. Pour in rest of custard, scatter olives over custard, and push tomatoes and remaining basil into custard. Cover with remaining slices of fresh cheese and sprinkle with remaining feta cheese.
Cover with foil and bake 45 minutes. Increase heat to 375 degrees and bake for 25 to 30 minutes. Remove aluminum foil and bake until an instant-read thermometer inserted in center of pudding reads 200 to 210 degrees, about 20 minutes. Remove from oven and rest at room temperature for 15 minutes. Serve hot or just warm.
Nutrition information per each of 6 servings:
Calories 360 Fat 20 g Sodium 820 mg Saturated fat 10 g
Carbohydrates 27 g Calcium 350 mg
Protein 19 g Cholesterol 200 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 2 medium-fat meat, 2 fat.
CORN PANCAKES WITH SOUR CREAM AND CHIVES
Makes 16 mini-pancakes.
Note: Leftover pancakes can be stored in a covered container in the refrigerator. Reheat in a frying pan with melted butter over low heat. From "Heirloom Cooking With the Brass Sisters" by Marilynn Brass and Sheila Brass.
• 1 c. flour
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 2 eggs, separated
• 1/2 c. milk
• 1 tbsp. butter, melted
• 1 c. cooked corn (fresh, frozen or canned)
• 2 tbsp. butter, at room temperature, plus more if necessary
• 1 c. sour cream
• 1/4 c. freshly chopped chives
In a medium bowl, combine flour, baking powder, salt and pepper. In a large bowl, whisk egg yolks. Whisk in milk and melted butter. Add flour mixture and stir to gently combine. Fold in corn.
In an electric mixer fitted with a whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold egg whites into batter.
Melt 2 tablespoons butter in a large frying pan over medium heat. Spoon 1 tablespoon batter into pan for each pancake, pressing down gently on pancakes once they are formed to make them thinner.
Cook pancakes until tops begin to bubble around the edges, about 2 minutes. Turn and cook until undersides are golden brown. Repeat with remaining batter, adding butter to pan as necessary. Serve immediately, topped with sour cream and chives, or keep warm on a tray in a 200-degree oven for up to 15 minutes.
Nutrition information per serving of 2 pancakes:
Calories 195 Fat 12 g Sodium 430 mg
Carbohydrates 18 g Saturated fat 7 g Calcium 130 mg
Protein 5 g Cholesterol 74 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 21/2 fat.