Blood Orange and Mint Lemonade

Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Blood Orange and Mint Lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade

I’ve been feeling a bit restless lately. I don’t know if its because we have been so busy every weekend for the last month or because I’ve been searching for a venue to host a dumpling making workshop but every place is so gosh darn expensive. Maybe it’s because the oolong cake that I’ve been recipe testing for the last month is not going great. I hate when a cake is not good and goes to waste! I don’t know… sometimes the whole internet and blogging thing gets a bit weird and I wonder if anyone is out there. Are you reading this? Do you care about lemonade? Do you wish I only made dumplings? I sort of wish I only made dumplings… I catch myself hitting a stride sometimes on Eat Cho Food, where the recipe developments are flowing smoothly. The blog posts seem to be writing themselves and sound less word vomit-y. The light in the apartment is shining just right. Then all of a sudden, things feel a bit sticky. Ok, now that I’m thinking about it, I think it’s the cake. That’s what’s putting me in this funk.

Sunny Cho: Snap out of it, CHO!

Angsty Cho: Ughhh, just let me wallow here and binge watch The Good Place for hours!

Sunny Cho: You’re going to get this cake right! Or maybe test hand pulled noodles next weekend. You love noodles!

Angsty Cho: Ooooh, I do love noodles…

Sorry, this got weird. Reuben has been gone literally all day skiing and I’ve been home alone with no one to talk to and just left to my thoughts.

I just need the Sun back! I’m a sun person (hi, Leos!), and feel so much more energized when the sun is shining and the air is warm. I don’t know how you’re feeling about this whole winter thing, but I certainly am feeling super antsy for the season to change. I had my one encounter with snow for the year a few weekends ago and I think that was enough. 7 feet of snow is enough. Did I also mention that it’s been raining like crazy? California has been in a drought for 3 years, but it’s definitely not a problem anymore! Ugh, there’s nothing I hate more than commuting to work in the rain. A wet steamy bus crammed full of people is like my own worst personal nightmare. The farmer’s market has been a little sad lately with all the rain too. Some of the stalls aren’t open and the produce has been pretty average. Correction, the product still looks great, but there just isn’t anything new or exciting to distract me from buying the cheese danish at the bread stall. Typically, I’m looking for lemon cucumbers, purple long beans, rainbow radishes, or some other goofy vegetable variety. Discovering all the new and unique produce out there is the funnest part of the Clement Street Farmer’s Market! To make up for the lack of excitement, I’ve just been buying blood oranges by the wheelbarrow-ful… I don’t actually have a wheelbarrow… yet. I’m thankful that during these colder and darker months we get the juiciest and brightest citrus fruit to cheer us up!

Lemonade might not seem like the most February appropriate recipe, but it’s almost March, which means it’s almost springtime! I’m going to blast our heat, not wear a sweater for once, and sip on this refreshing blood orange mint lemonade all while dreaming of sunnier days and bountiful produce! That will definitely get me out of this funk! Speaking of warmer days and bountiful markets, Reuben and I are going to Italy in less than 2 months! Wowza! Yet again, I have not planned anything and have left it up to Reuben to plan for the most part. BUT if you have any recommendations in Florence, Rome, or Bologna please let me know! What’s the best pizza? What’s the best gnocchi?! What’s the best to go pasta shop?! I hear to go pasta is thing and I CAN NOT WAIT. I love walking and eating so much.


Blood Orange Mint Lemonade

materials:

1/2 cup lemon juice

1/2 cup blood orange juice

1/2 cup chopped mint

1/3 cup white sugar

1/3 cup water - for simple syrup

4 cups water - for diluting

citrus slices - for garnish

additional mint - for garnish

steps:

  1. In a small sauce pan, bring mint, white sugar, and 1/3 cup water to a boil. Boil for 2 minutes. Remove simple syrup from heat and allow mint to steep for 30 minutes. Strain mint leaves from simple syrup and set aside.

  2. Cut lemons and blood oranges in half. Juice until you have 1/2 cup of lemon juice and 1/2 cup of blood orange juice. Set juice aside.

  3. Combine citrus juice, mint simple syrup, and 4 cups of water in a pitcher. Chill in the fridge for at least 1 hour. Pour over ice, garnish with a citrus slice and a sprig of mint and enjoy!

Mini Almond and Satsuma Orange Cake

Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // Eat Cho Food
Mini Almond and Satsuma Orange Cake // Eat Cho Food
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free

Happy Chinese New Year, friends! Gong Hay Fat Choy! We had the most wonderful CNY party this weekend and my body is still recovering from it. If you make almost 100 dumplings in one afternoon, you’ll discover a whole bunch of arm muscles you never knew existed. We had most of our friends over and they all fit! Most importantly, we had enough food and no one left hungry! There was a whole plate of noodles and maybe a few bits of roast pork left. I feel like that’s considered a success! I just love cooking for real life people so much. When I’m making food for the blog, Reuben and I will eat it as a meal if it’s savory and if it’s sweet one of us will bring it to our respective offices to share with our coworkers. I don’t really get to see people’s reactions from eating my food, unless it’s Reuben. There is just something so special when you feed people in your own home and see their eye light up and hear a bunch of loud mmmmmmmmmmmms or OMGGGGGs. It’s so rewarding and makes me so happy! I hope I can mentally and physically recover soon so we can do it all over again! Maybe that will be in 2021 lol.

The very next day I woke up with a slight exhaustion/ happiness hangover ( I was sadly too excited to eat all the food I made and only had maybe 2 drink the entire night), cleaned up the apartment and got it back to a respectable level to have a few more people over for an intimate Super Bowl party. Reuben helped too, don’t worry. I was mentally dreading having more people over after the party, but they brought a puppy over and I made mac and cheese… so it was all good! I not sure what we’re going to do tonight for actual Chinese New Year? I honestly still feel wiped out after this weekend, so maybe we will order in chinese food? That still counts!

In honor of Chinese New Year, I’m sharing this Mini Almond and Satsuma Orange Cake! During CNY a lot of the food we eat are meant to symbol something good for the new year! Noodles for long life and dumplings for fortune and wealth. I had satsuma oranges all over our food table at the party as decoration, but also because you’re supposed to have oranges as a symbol of good luck! I’ve shared a few savory recipes this month for CNY but every celebration needs a dessert! Cake! We always need cake! This cake is deliciously moist and dense from the almond flour. Bonus points too because it’s also gluten free. The orange flavor is super bright and present in both the cake and buttercream. I love how Mother Nature was kind enough to give us great citrus during the cold and gloomy months of winter. It’s like she knows we all need a little fruity and zesty pick me up to get through the polar vortex (it doesn’t snow here, but I sympathize with you if you’re freezing).

I hope you have the chance to whip up this cute little citrus cake! I also hope you all have a wonderful and fulfilling new year : ) eat some dumplings for me!


Mini Almond and Satsuma Orange Cake

makes a 2 layer 6” cake

cake materials:

4 eggs - yolks and whites separated
zest of 1 satsuma orange
1/2 cup sugar - divided
1 1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp almond extract

orange buttercream materials:

3/4 cup unsalted butter - softened
3 cups powdered sugar
pinch of salt
juice of 1 small satsuma orange

*double the buttercream ingredients if you wish to full coat the cake.

Steps:

  1. Preheat oven to 350 degrees. Grease and line the bottom of 2 6” cake pans with parchment paper rounds.

  2. In a medium bowl, whisk together egg yolks with orange zest and 1/4 cup sugar. In another bowl, whisk together almond flour, salt, and baking powder. Add to egg mixture and whisk to combine.

  3. In the bowl of your standmixer, fitted with the whisk attachment, whisk egg whites on low for about 30 second and then increase to medium speed. While the whisk is still running, slowly add in the remaining 1/4 cup of sugar and whisk until soft peaks form. Fold the egg whites into the egg and almond flour mixture until just combined.

  4. Pour batter in cake pans and bake for 23-25 minutes until done. Allow cake to cool in the pans for 10 minutes and then invert the cakes onto a wire rack to completely cool.

  5. In the bowl of your stand mixer, fitted with the paddle attachment, blend together softened butter, powdered sugar, salt, and orange juice until smooth. It might look curdled for a minute but just keep blending. Place a cake layer on a plate or cake stand. Add a plop of buttercream on top and smooth with an offset spatula. Add second layer and frost the top of the cake and the sides with a light layer of buttercream for a naked appearance. Decorate with additional buttercream or marzipan dyed to look like oranges. Cut and serve!