Amaretto Pound Cake With Glaze
- 1 cup butter, room temperature
- ½ cup sour cream
- 2 cups sugar
- ¼ cup amaretto liqueur
- 1½ teaspoons vanilla extract
- 1½ teaspoons almond extract
- 2½ cups all-purpose flour
- 6 large eggs, room temperature
- 1/3 cup sugar
- ¼ cup butter
- 2 tablespoons amaretto liqueur
- 1 teaspoon almond extract
- 1 tablespoon water
- Powdered sugar
- Fresh whipped cream
- Amaretto-soaked cherries
Heat oven to 325 F. Coat a nonstick Bundt pan with cooking spray and set aside.
In a large bowl, cream together the butter, sour cream and sugar. Add the amaretto, vanilla extract and almond extract. Mix to combine. Mix in the flour. Beat in the eggs, one at a time, until ingredients are fully combined.
Pour batter into prepared Bundt pan. Bake for 60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
During the last five minutes of baking, make the glaze. In a small saucepan over medium heat, whisk together the sugar, butter, amaretto, almond extract and water. Bring to a slow boil. Reduce heat and simmer for three minutes.
When cake is done baking, remove from the oven. Use a skewer to poke holes all over the cake while it is still in the pan. Use a butter knife to loosen the cake around its edges in the pan, including the center hole. Carefully pour half of the hot glaze over the cake, allowing it to seep into the cake.
Loosen the edges and center of the cake again with a butter knife. Flip cake over onto serving platter. Drizzle with remaining glaze.
Dust the top of the cake with powdered sugar before serving. Serve with whipped cream and cherries.
Beans and Greens
- Two 14.5-ounce cans cannellini beans, drained and rinsed
- 4 cups kale or escarole, rinsed and chopped
- 14.5-ounce can chicken broth
- 3 garlic cloves, minced
- 1 onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup freshly grated Parmigiano-Reggiano
- Crushed red pepper flakes, to taste
- Freshly squeezed lemon juice
- Olive oil
Heat olive oil in a large pot over medium-high heat. Sauté onion for 5 minutes. Add garlic and red pepper flakes. Sauté for one minute. Add chicken broth, beans, greens, salt and pepper. Cook until greens are wilted, about 10 minutes, stirring often. If you like it soupier, add water.
Serve with cheese and a squeeze of lemon juice on top. Season with more red pepper flakes, if desired.
Roasted Tuscan Pork Loin
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, peeled and smashed
- 3 sprigs fresh rosemary
- 8 fresh sage leaves
- 2 1/2 pounds boneless pork loin
- 1 cup dry white wine
- 1 onion, sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
- 1 tablespoon cornstarch
Heat oven to 325 F.
Salt and pepper all sides of the pork loin.
In a large Dutch oven, heat olive oil over medium-high heat. Add garlic, rosemary and sage. Sauté about 3 minutes. Add pork loin and brown on all sides. Add onion and wine. Cook for 2 minutes.
Cover Dutch oven with lid and place in the lower portion of the oven. Roast for 1 hour. Halfway through roasting time, turn over the loin. Add water if needed.
Remove loin from the pot. Cover to keep it hot.
When the liquid in the Dutch oven has cooled, add milk and cornstarch. Cook, whisking constantly to prevent curdling, about 3 minutes. Thinly slice pork loin and serve with sauce.
Parmesan Polenta With Roasted Veggies
- 1 large eggplant, cut into 1-inch cubes
- 1 pint cherry tomatoes
- 3 zucchini, cut into 1-inch chunks
- ½ red onion, sliced
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 teaspoons chopped fresh thyme
- 1 tablespoon balsamic vinegar
- 1 cup coarse polenta
- ½ cup freshly grated Parmigiano-Reggiano
- 4 tablespoons salted butter
- Kosher salt
- Coarse ground black pepper
Heat oven to 425 F.
Combine eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large, rimmed baking sheet. Roast 25 minutes, turning once halfway through. Remove pan from the oven and stir in the garlic, chili flakes, thyme and balsamic vinegar.
Meanwhile, bring 4 cups of water to a boil in a large pot. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking. Turn the heat to a low simmer. Cover. Continue to cook the polenta for 25 to 30 minutes. Stir occasionally to prevent sticking to the bottom of the pot. When done, remove from heat. Stir in the cheese, butter, and additional salt and pepper to taste.
Serve hot polenta in bowls with roasted vegetables and their juices over the top. Sprinkle with additional cheese.