Orange Cornmeal Loaf Cake with Orange Glaze @LucyBurdette

LUCY BURDETTE: It was a tad early for Christmas cookies, but I needed a sweet treat for company... The chocolate loaf cake I made for A CLUE IN THE CRUMBS (now available for preorder) was such a hit, that I wanted to try another recipe along the same lines. I decided on cornmeal with orange flavoring. I was thinking of almond extract for an extra boost of flavor, but discovered in my pantry a small bottle of King Arthur Flour’s Fiori de Sicilia extract, a combination of citrus and vanilla. Eureka! Like the chocolate cake, a sugary glaze gets painted on once the cake has cooled a bit.

Ingredients for the cake:

• 1 cup sugar

• 1 orange, rind grated 

• ½ cup unsalted butter, melted and cooled

• 2 eggs, room temperature

• ½ cup sour cream

• ½ tsp Fiori de Sicilia or almond extract

• ¼ teaspoon salt

• ¼ teaspoon baking soda

• 1 teaspoon baking powder

• ½ cup cornmeal

• 1¼ cup flour

Grate the orange’s peel into a medium bowl and mix this into the sugar with your fingers. Stir in the eggs, the sour cream, the extract, and the melted butter.

Mix the remaining dry ingredients in a second bowl—flour, cornmeal, baking powder, baking soda, and salt.

Stir the dry ingredients into the wet. Grease a loaf pan, then line it with parchment paper. Pour the batter into the prepared pan. 

Bake at 350 for about 45-48 minutes until a tester comes out clean. 

While waiting for the cake to bake, prepare the glaze. Whisk ¾ cup sifted confectioner’s sugar with 2-3 tablespoons fresh orange juice (from the same orange you used for zest.) Add another ½ tsp of extract, or to taste. (Again, Fiori de Sicilia or almond.)

When the cake has cooled, move it to a pretty serving dish. Paint with glaze. Serve as is or with fruit or ice cream.

Lucy Burdette writes the Key West food critic mystery series. A DISH TO DIE FOR is on bookshelves right now. A CLUE IN THE CRUMBS will be published August 8, 2023. 

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Cheddar and Chive Potato Nachos @LucyBurdette

LUCY BURDETTE: Who doesn't love crispy potatoes? This recipe is adapted from one I found at the Washington Post. Their Greek style nachos looked fabulous too, but I wanted something simpler to go with a steak and salad. The ingredient list is short and so is the work time. Just be sure you don’t try to crowd the potatoes. If you’re making more than the recipe calls for, you will need two pans.

Ingredients

2 russet potatoes

Olive oil

Cheddar cheese

Chives

Preheat the oven to 400 degrees. Put a sheet of parchment on a large sheet pan and brush it with oil.

Cut the potatoes crosswise into 1/4-inch-thick rounds. Place them on the sheet pan; drizzle with 1 tablespoon of oil, sprinkle with 1/4 teaspoon of salt and toss to coat. 

Arrange the potatoes in a single layer on the sheet pan and bake, about 30 minutes, until they are crisp and browned on the bottom. Flip the potatoes, return to the oven and roast for 5 to 10 minutes more, until lightly browned on the other side.

Shift the potatoes toward the center of the pan. Sprinkle the cheese and chives over the potatoes and return to the oven for about 5 minutes, until the cheese begins to melt. Enjoy!

Lucy Burdette writes the Key West food critic mysteries. #11, A SCONE OF CONTENTION, will be in bookstores near you on August 10. Follow Lucy on Facebook, Instagram, and Twitter...

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