[title subtitle=”words: Catherine Frederick
Recipe: courtesy Case Dighero, Honorary Chair, BGO 2016 Chefs in the Garden
Images: Cole Fennel Photography”][/title]
Not one, but two delicious recipes this month, courtesy of Case Dighero, Honorary Chair for the Botanical Garden of the Ozarks Chefs in the Garden 2016, in Fayetteville, Arkansas! First up is a Valencia Orange – Olive Oil Cake. This citrus, olive oil, rosemary combination of sweet and savory will make your taste buds go wild!
And, for those of us who love garlic, the next recipe, Ozark Garlic Confit will add flavor to lots of dishes. It’s also perfect on a toasted baguette!
Finally, mark your calendars for the 2016 Chefs in the Garden event at the Botanical Garden of the Ozarks on September 13 from 6:00-8:30pm. Stroll through the gorgeous gardens while watching some of the area’s finest chefs demonstrate their cooking techniques, then sample their scrumptious creations while sipping premium drinks. Ticket sales close on Sunday, September 11 at midnight, so get yours early! Visit bgozarks.org for pricing and details.
valencia orange – olive oil cake
INGREDIENTS
For topping
° 1/4 cup butter
° 2/3 cup light brown sugar
° 1 Valencia orange (sliced thin)
For cake
° zest of 2 large Valencia oranges
° 1 cup granulated sugar
° 1/2 cup buttermilk
° 3 Tablespoons orange juice
° 3 eggs
° 1 3/4 cup all-purpose flour
° 2 Tablespoons fresh rosemary, minced
° 1 1/2 teaspoons baking powder
° 1 1/2 teaspoons baking soda
° 1/4 teaspoon salt
° 2/3 cup Filippo Berio extra-virgin olive oil
METHOD
1. Heat oven to 350°.
2. Place butter in the center of a 9-inch cast iron skillet or cake pan and set in the oven. Leave the skillet or pan in the oven for a few minutes, and remove it as soon as the butter melts. Manipulate the pan so that the butter coats the entire bottom of the pan.
3. Sprinkle light brown sugar over the top of the melted butter, breaking up any large pieces with your fingers. Place orange slices in a single layer over the brown sugar.
4. In a large mixing bowl, combine orange zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, orange juice, and eggs until evenly combined.
5. In a second bowl, combine flour, minced rosemary, baking powder, baking soda, and salt.
6. Add dry ingredients to wet ingredients in two increments, stirring between each addition. Add oil and whisk to combine.
7. Pour batter over orange slices in prepared skillet or pan.
8. Bake until center is set, 45 to 50 minutes. Let cake cool at room temperature before inverting the pan over a plate or cutting board. Slice, serve, and enjoy!
ozark garlic confit
INGREDIENTS
° 1/4 cup Filippo Berio olive oil
° 1/4 cup rendered duck fat (check your local grocery, or purchase at Williams-Sonoma.com or farmfreshduck.com)
° 1 cup garlic cloves
METHOD
1. Place olive oil and rendered duck fat into small saucepan.
2. Add whole garlic cloves.
3. Let simmer, covered, approx. 1 hour or until garlic becomes browned.
4. Add salt and pepper to taste just before serving.
5. Serve alongside toasted baguette that has been brushed with reserve duck fat
and olive oil.
