Ok, so thoughts on the weeks reading. Hehehehe. Ok. Lets get this out of the way first. Kai sleeps in the nude! I'll admit, I totally had a bit of a giggle fit when I read that. And I must say. That scene that ended in Kai & Anna making out was fantastic as well! This section of reading was absolutely amazing! I loved how Kai actually opened up to Anna about some things. And I loved that Kai was being truthful with Anna about everything about being a Nephilim. And man, who wouldnt wanna drive across the country with a hottie like Kai?!?!?!?! Mmmmmm. I'm really happy Anna got to meet her dad finally. He seemed like a decent guy for a Duke to me. And he did seem to be forthcoming with all the information Anna wanted. So right now I dont have that bad of an opinion about him.
Now to some Pear or Citrus Recipes!!!:
So I found all of these at the website: http://www.marthastewart.com
Tangerine Cake With Citrus Glaze
Photo: Romulo Yanes
Everyday Food, December 2011
- Prep Time 30 minutes
- Total Time 1 hour 25 minutes, plus cooling
- Yield Serves 12
For the Cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 cups granulated sugar
- 6 large eggs
- 2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 3/4 cup low-fat plain yogurt
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 1/2 cups confectioners' sugar
- 3 tablespoons tangerine juice (from 2 tangerines)
- Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
- Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.
The Juicy Details: Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.
Citrus and Caramel Mousse Parfaits
Martha Stewart Living, April 2008
- Yield Serves 6
- 3 oranges, preferably Cara
- 2 blood oranges
- 1 red or pink grapefruit
- 2 tangerines
- 1 Meyer lemon
For the Hazelnut Lace Cookies
- 2 tablespoons plus 1 1/2 teaspoons packed light-brown sugar
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- Pinch of salt
- 1/4 cup cake flour (not self-rising)
- 1 ounce hazelnuts (about 1/4 cup) toasted, skins rubbed off with a damp cloth, and finely ground, or 2 tablespoons hazelnut flour
For the Mousse
- 1/4 cup plus 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 1/2 tablespoons unsalted butter, room temperature, cut into small pieces
- 1 3/4 cups heavy cream
- 1/2 cup creme fraiche
- Pinch of salt
- Make the cookies: Preheat oven to 350 degrees. Heat sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring until butter has melted and sugar has dissolved. Stir in flour and ground hazelnuts. Drop teaspoons of batter, spaced 2 inches apart, onto a baking sheet lined with a nonstick baking mat. Bake until golden, 10 to 12 minutes. Let cool. (Cookies can be stored in an airtight container for up to 2 days.)
- Make the mousse: Place 2 tablespoons cold water in a bowl, and sprinkle with gelatin. Let stand for 5 minutes.
- Bring sugar, corn syrup, and remaining 1/4 cup water to a boil in a saucepan over medium heat, stirring to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling gently once mixture begins to color, until dark amber, 12 to 13 minutes.
- Remove from heat. Carefully add butter, a few pieces at a time, whisking after each addition until butter melts (caramel will bubble). Add 1/4 cup each cream and creme fraiche. Add salt, and whisk until smooth. Transfer to a bowl. Add gelatin mixture, and stir until combined. Let cool completely, stirring occasionally.
- In a bowl, whisk remaining 1 1/2 cups cream and 1/4 cup creme fraiche until stiff peaks form. Gently fold into caramel. Cover mousse, and refrigerate for 10 minutes (or overnight).
- Assemble parfaits: Cut peel and pith from citrus. Slice fruit along membranes to release segments.
- Layer segments and mousse in 6 serving glasses, beginning and ending with segments. Refrigerate, covered, until mousse is set, at least 1 hour (or overnight). Serve with lace cookies.
This dessert may be assembled up to a day before serving. Try any combination of citrus in these parfaits, preferably a mix of vibrant hues.