On Mon, 13 Jun 2011 10:20:07 -0700 (PDT), Giusi
> wrote:

> On Jun 10, 1:36*am, sf > wrote:
> > This is very easy to put together. *
> >
> > `````````````````````````
> >
> > Orangeand Olive Oil Cake with Rosemary
>
>
> OK, decided to make this for my lunch party on Saturday. So
> Italiany! I am thinking a liquory glaze infused with rosemary and
> orange peel. Whatcha think?

I say go for it! Mine was nekkid, but your glaze would be icing on
the cake (so to speak). Do you plan to use Grand Marnier, Cointreau
or triple sec? When you decide, please post the technique for how you
infuse it. I'd be uncreative and just throw in some chop rosemary.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > ha scritto nel messaggio
>> OK, decided to make this for my lunch party on Saturday. So
>> Italiany! I am thinking a liquory glaze infused with rosemary and
>> orange peel. Whatcha think?
>
> I say go for it! Mine was nekkid, but your glaze would be icing on
> the cake (so to speak). Do you plan to use Grand Marnier, Cointreau
> or triple sec? When you decide, please post the technique for how you
> infuse it. I'd be uncreative and just throw in some chop rosemary.

I'll use something local. I'd make a syrup with the rosemary, ass butter
and liquor at the end. Drizzle into the cake. I just wanted a more done up
look for a party. I'm sure it's very good the way it is, but you know...

On Mon, 13 Jun 2011 23:10:16 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
> >> OK, decided to make this for my lunch party on Saturday. So
> >> Italiany! I am thinking a liquory glaze infused with rosemary and
> >> orange peel. Whatcha think?
> >
> > I say go for it! Mine was nekkid, but your glaze would be icing on
> > the cake (so to speak). Do you plan to use Grand Marnier, Cointreau
> > or triple sec? When you decide, please post the technique for how you
> > infuse it. I'd be uncreative and just throw in some chopped rosemary.
>
> I'll use something local. I'd make a syrup with the rosemary, ass butter
> and liquor at the end. Drizzle into the cake. I just wanted a more done up
> look for a party. I'm sure it's very good the way it is, but you know...
>
It's good the way it is. The reason I didn't glaze it is because my
last glaze was so transparent - it was just lemon juice and powdered
sugar. How do you get a citrusy flavor (or rosemary, in your case)
*and* a glaze that isn't semi-transparent? I understand how to make a
flavored sugar syrup, but don't know how to make a flavored, opaque
glaze. Is butter the key ingredient?

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > ha scritto nel messaggio
"Giusi" >
> wrote:

>> I'll use something local. I'd make a syrup with the rosemary, ass butter
>> and liquor at the end. Drizzle into the cake. I just wanted a more done
>> up
>> look for a party. I'm sure it's very good the way it is, but you know...
>>
> It's good the way it is. The reason I didn't glaze it is because my
> last glaze was so transparent - it was just lemon juice and powdered
> sugar. How do you get a citrusy flavor (or rosemary, in your case)
> *and* a glaze that isn't semi-transparent? I understand how to make a
> flavored sugar syrup, but don't know how to make a flavored, opaque
> glaze. Is butter the key ingredient?

I'm not looking for something opaque, but if I were I would look to my
mother's way. Confectioner's sugar, orange peel and prange juice. What I
want is something shiny and thinnish that I can prick the top of the cake
and let seep in, although not too much. I need to make it a day ahead
anyway, so I'll take advantage of that.