On the Riggin we serve orange/citrus wedges decorated with other fruit at some point during the trip. Occasionally we have leftovers. We used to save them, wait until the end of the week and then throw them out. Every week. Not only were we wasting the oranges, but the zip-lock bag as well. Now we use the leftovers in two ways. Marmalade is one. The other is combining the juice of the oranges with the herbal teas and remaining breakfast juice to give us special lunch drinks.
To make the drink, squeeze the citrus juice into water and then add the fruit to the water to steep. Combine with concentrated teas such as mint or lemon balm and add honey and lemon juice to taste. Serve ice cold or really warm.
Chocolate Orange Pound Cake
1 1/2 cups (3 sticks) unsalted butter, very soft
2 1/2 cups sugar
7 large eggs
1/2 cup orange marmalade
1 1/2 teaspoons vanilla extract
1 teaspoon orange extract
1/3 cup sour cream
1/3 cup milk
3 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups semi-sweet chocolate chips
2 tablespoons orange marmalade
1/4 cup sugar
2 tablespoons unsalted butter
Have all ingredients at room temperature. Preheat oven to 325 degrees. Butter and flour a bundt pan. Place the butter and sugar in the bowl of an electric mixer. Cream them together at medium speed, then slowly add the eggs, marmalade, extracts, sour cream and milk. Add the flour, salt and baking powder and beat on low speed until just combined stopping occasionally to scrape the bowl. Add the chocolate chips.
Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched in the center, approximately 1 hour 20 minutes. Cool the cake upright on a cooling rack for about 10 minutes. Tap the sides and invert the cake onto the cooling rack. If you plan to freeze your dessert, cool completely and wrap well. When you are ready to serve remove the cake from the freezer and let sit on the counter to bring to room temperature. Follow the below instructions for glazing.
In a small pan, blend together the glaze ingredients and heat over medium heat to a simmer until the sugar is melted. Use a pastry brush to brush the surface of the warm cake with the glaze. Allow the glazed cake to cool completely before serving, approximately 1 to 2 hours.
Makes 12 large or 16 smaller servings
Yea, oh happy smelling home!