North of us is another wonderful town with a great Cider Mill -- a favorite stop whenever we go to or from the city. Saturday, I ventured north to the Cider Mill for a . . .
cooking class! -- on cooking with herbs -- two passions of mine -- cooking and herbs! Not as an attendee but rather as the instructor!
My table for the class with both show and tells and tastings!
For show and tell -- favorite books on cooking with herbs, herbal sugars and salts and a bottle of my tarragon vinegar.
The tastings -- Louisburg's own Rabbit Creek Three Cheese bread mix to which I added dill and an orange rosemary pound cake.
1/2 c butter
1/2 c. sour cream
1 1/2 c. flour
1/4 t. baking powder
1/8 t. baking soda
1 cup sugar
1/2 t. vanilla
1 1/4 t. finely grated orange peel
1 t. rosemary, minced
Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30 minutes. Grease and lightly flour an 8 x 4 x 2 or 9 x 5 x 3 inch loaf pan (or a tube pan). Stir together flour, baking powder, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating about 10 minutes or till light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition. Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just till combined. Press batter into prepared pan, spreading evenly. Bake in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan; cool on rack.
I made a glaze with powdered sugar and fresh squeeze orange juice and drizzled over the top and then put branches of candied rosemary on top along with long thin strips of orange peel.