First, let's get organized:
(B) Dirty salad spinner from salads from the day before.
(C) Clean slicer, from weeks ago when we made jerky but it's a real hassle to fit the thing back in our over-stuffed kitchen hutch.
(D) Clean dehydrator trays. See "C" above.
(E) Dried rosemary from three years ago. This is a clue.
(F) Token bottle of booze.
|(Not an Instagram. Just poor photography and amateur Photoshop skills.)|
|Field Mortar and Pestle.|
And we add the eggs, one at a time, beating well after each addition. We also add all the Grand Marnier from the rosemary bowl. The batter seems a little wet, but generally, baking is something you can wing. Adding that much extra moisture won't affect the final texture of the cake. This is another clue.
This is another clue.
And while it baked, I simmered some white sugar with a 1/4 cup of water, a few tablespoons of orange zest and yes, a good glug of Grand Marnier. This delicious dual-textured syrup will be drizzled on the pound cake while it's still hot. I'm certain the candied bits of orange zest will not threaten your fillings. Certain. Clue clue clue.
Behold! My beautiful loaf of Orange Rosemary Pound Cake, fresh out of the pan:
[Sigh.] You may as well know the truth.
|I think I'll enter this in Food and Wine's Best Food Photo contest. Oh, wait...|
1) When they cookbooks instruct you to replace dried herbs once a year, they actually mean once a year.
2) Use fresh rosemary or no rosemary at all in baked goods.
3) Baking = Chemistry. (I actually did fail Chemistry.)
3) Strain drizzling syrup of orange zest.
4) COTTAGE CHEESE LUMPS DO NOT BAKE OUT.