1/2 tsp baking soda Confectioners sugar for dusting
Instructions
Preheat oven to 350 deg F. Lightly butter an 8-inch square baking pan and line bottom with wax paper, then lightly butter paper.
Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy, about 2 minutes. Add eggs one at a time, beating until just incorporated. Whisk in sour cream and orange juice, then add remaining ingredients (except confectioners sugar), whisking until just combined.
Transfer batter to baking pan and bake in middle of oven until golden and a wooden pick inserted in center comes out clean, about 30-40 mins.
Cool cake in pan on rack for 10 mins, then turn out onto rack. Discard paper and cool. Dust with confectioners sugar.
Quick Notes
Orange glaze: 1/8th cup orange juice and 1/2 cup sugar dissolved over low heat. Make holes all around in the ready cake with a tooth-pick and drizzle the glaze over it.
To make the paneer:
½ gallon whole milk
454 ml of buttermilk (2%)
Heat milk until boil over point. Lower the heat, to the hot milk add buttermilk little by little and keep stirring well, while on stove. Stir until the green water separates out and leaves the cheese. Turn off and leave on stove-top for 5-10 mins. Strain the water, by pressing the pannier as much as possible, put into cheese cloth and hang for a minimum of 5 hours (or overnight).
For syrup:
6 cups water
Sugar 11/2 cups, white sugar and 3/4th cup light brown sugar
Instructions
Take panneer, and blend really well, until the crumbly cheese becomes a fine, sticky dough. While blending add 1 tbsp suji. Make 22-23 balls. Into each ball in the middle, add a pinch of sugar, and roll into a ball on flat surface (not between hands). Meanwhile start heating the syrup, until it comes to a boil, at this point, add the balls. Keep 15 mins at high heat on boil, and then turn down heat for the next 15 mins, still on boil but not vigorously. Add cardamom or rosewater.
2 pounds Mozzarella cheese cut int 1/4 inch slices
1/4 cup chopped fresh Basil
1/4 cup chopped Italian Parsley
1/2 cup Nicosia Olives
1/2 cup ‘our’ favorite Vinegrette
Freshly ground black Pepper
Instructions
On a large serving platter alternate overlapping slices of tomato and Mozzarella cheese.Sprinkle basil, parsley, black olives over allDrizzle vinegrette over salad and grind black pepper over it.
Serve at room temperature.
Vinegrette
1 tbs Dijon style mustards
4 tbs red wine vinegar
1 tbs sugar
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
Measure mustard in bowl.
Whisk in vinegar, sugar, salt, pepper
Continue to whisk to mixture while slowly dribbling in olive oil until mixture thickens
Cover until ready to use
Variations
Can put on lightly baked baguette bread spread with pesto sauce.
