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Eat Well & Prosper FOOD • WINE & DINE


With Executive Chef Ron Skaar ~ ronskaar@comcast.net


CLOVERDALE, CA. ~ There are several view- points regarding the history of Valentines Day. One story, has a third century physician and gastrono- mist named Valentine who made medi- cine more


palatable, by mixing them with herbs, spices, honey, orange water and wine. He apparently fell in love with one of his royal patients after having converted to be a Christian priest. He was executed on February 14th after sending a note to the girl signed “from your Valentine”. Others believe the holi-


day stems from the Roman festival of Lupercalia which fell on February 15th. The Roman god of fertility, named Faunus, was celebrated this day to insure pregnancy and easy births. One of the cus- toms was for young ladies to write love letters, which would be drawn by single men. These men subsequently courted these ladies with gifts including the new orange fruit brought from the east to the empire. The orange blossoms abil- ity to bear flowers and pro- duce fruit has also represented fertility since ancient times. Through the centuries, brides


He has the right to criticize who has the heart to help.


Abraham Lincoln Oblio & Domino 2013 Love is a smoke made with the fume of sighs. ~William Shakespeare


have always worn some kind of headdress during the mar- riage ceremony. Orange blos- soms were originally worn in ancient China where they were emblems


of


purity, chastity and innocence. In around


2113 BC, oranges were offered as a rare gift to Chinese emperor


Tayun. During


the crusades oranges were brought


from the east and spread


throughout Europe. Louis XIV ordered orange trees planted at Versailles where


on


special occasions the blos- soms were used to dec- orate the Hall of Mirrors. A century later, at the marriage of


President John Quincy Adam’s middle son, the bride “looked very hansom in white satin,


orange blossoms and pearls”. Bouquets and tiaras made with fragrant orange blossoms were a favorite of brides dur- ing the Victorian era. After Queen Victoria wore orange blossoms at her 1840 wedding


it became de rigueur for all brides to wear them, if they could afford it. The influence became so indoctrinated into the culture that the phrase “to gather orange blossoms” took the meaning “to seek a wife”! The orange was intro-


duced to the new world by early Spanish explorers. They started


cultivation, in South


America, on an island off the Sao Paulo coast. Introduced in America thru traders in New Orleans and then on to Florida. The Franciscan monks were the first to bring the orange seed to present day California. Today Brazil, Florida and California com- bine to produce most of the worlds orange crop.


During the 1940’s the USDA along with the Florida Citrus Commission developed frozen


orange juice concentrate. This product was shipped


provide


to war torn Europe to need-


ed nutrients to mothers and children. Besides being a rich source of vitamin C, the fruit also contains folic acid, B6,


vitamin flavonoids, pectin and


dietary fiber. Oranges contain a significant amount of miner- als plus antioxidants to help control high blood pressure, heart


disease, constipation and stomach ulcer!


UPBEAT TIMES • February 2013 • 5 Glazed Orange


Pound Cake (serves 8)


8 oz. unsalted butter, softened 1 ¼ cups granulated sugar 4 naval oranges 3 large eggs 2 cups unbleached all-purpose flour 1 tsp. pure vanilla extract 1 ½ tsp. baking powder + ¾ tsp. salt 1 ¼ cups powdered sugar


Heat oven to 350 degrees, butter a 9x5-inch loaf pan, line the bottom with parchment paper and then butter the paper. Finely grate 2 Tbs. zest from oranges and squeeze them to yield 1 cup juice. Set aside ¼ cup juice. Whisk flour, bak- ing powder and ½ tsp. salt. In large bowl using electric mixer, beat butter and sugar at medium speed until fluffy. Add eggs one at a time until incorporated, scraping down sides of bowl. Add vanilla, orange zest and on low speed alternately add flour plus ¾ cup orange juice in 3 additions. Scrape batter into the prepared pan and tap pan on counter to pop any air bubbles. Bake for 1¼ hour(check w/toothpick inserted in middle). Let cool for 10 minutes, run knife along the sides and invert on rack, remove parchment and invert again. Whisk the reserved ¼ cup orange juice with the powdered sugar and a pinch of salt, until smooth. Set warm cake on parchment, with toothpick poke holes across top of cake ¾’ers of the way down. Repeatedly brush the glaze over the top and sides of cake until gone. Let cool before slicing and serving.


Tammie & Kevin Maudlin of Sonoma County!


LET’S MEET FOR LUNCH!


mmm… Delicious on a cold winter’s day!


Just a sampling of the many exciting selections at the SRJC Culinary Café! Our menu changes weekly!


Come enjoy fresh pastries baked by our students or lunch in our Café.


BAKERY: WED-FRI 7:30AM - 2PM CAFÉ: WED-FRI 11:30AM - 2PM RESERVATIONS: 707.522.2796


Culinary Arts


Santa Rosa Junior College Culinary Arts Department 1670 Mendocino Avenue Santa Rosa, California


http://www.santarosa.edu/instruction/culinary-arts/cafe_&_bakery/ UPBEAT TIMES • February 2013• 5


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