Recipes by Gertrude Treadaway
PHOTO BY KATIE WILCOX
Amaretto Pound Cake with Glaze
1 cup butter, room temperature (two sticks)
½ cup sour cream
2 cups sugar
¼ cup Amaretto Liqueur, such as Disaronno
1 ½ tsp vanilla extract
1 ½ tsp almond extract
2 ½ cups all-purpose flour
6 large eggs, room temperature
Amaretto Glaze
1/3 cup sugar
¼ cup butter (half a stick)
2 tablespoons Amaretto Liqueur
1 teaspoon almond extract
1 tablespoon water
Instructions
Preheat oven to 325 degrees. Coat a nonstick bundt pan with cooking spray; set aside.
In a large bowl, cream together the butter, sour cream, and sugar. Add in the amaretto, vanilla extract, almond extract and mix to combine. Pour in the flour and mix to combine. Beat in the eggs, one at a time, until mixture is fully combined.
Pour batter into prepared bundt cake pan and bake for 60 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
During the last 5 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 cooking, remove from oven and 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 it's 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 using 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 fresh whipped cream and amaretto-soaked cherries.
Beans & Greens
Two 14.5 ounce cans cannellini beans, drained and rinsed
4 cups greens, rinsed and chopped. Use either kale or escarole
One 14.5 ounce can chicken broth
3 garlic cloves, minced
1 onion, diced
1 teaspoon salt
½ teaspoon black pepper
½ c freshly grated parmigiano reggiano cheese
Crushed red pepper flakes to taste
Freshly squeezed lemon juice
Olive oil
Heat olive oil in large pot over medium-high heat and saute onion 5 minutes. Add garlic and red pepper flakes and saute one minute. Add chicken broth, beans, greens, salt and pepper and cook until greens are wilted about 10 minutes, stirring often. (If you like it soupier, add water). Serve with parmesan 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 tbs corn starch
Pre-heat oven to 325°F.
Salt and pepper all sides of pork loin.
In a large dutch oven, heat olive oil over medium-high heat. Add garlic, rosemary and sage and saute about 3 minutes. Add pork loin and brown on all sides. Add onion and wine and cook for 2 minutes.
Cover tightly with lid and place in lower portion of the oven.
Roast 1 hour.
Half-way through roasting time turn the loin over. Add water if needed.
Remove loin from pot and cover to keep hot.
When sauce in the dutch oven has cooled, add milk and cornstarch and 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, whole
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 cheese
4 tablespoons salted butter
Kosher salt
Coarse ground black pepper
Preheat the oven to 425 degrees.
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 the 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 at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 – 30 minutes. Stir occasionally to prevent sticking to the bottom of the pot. When it’s done remove from heat and stir in the cheese, butter and additional salt and pepper to taste if needed.
Serve hot polenta in bowls with roasted vegetables and their juices over the top. Sprinkle with additional cheese.