Citrus Chiffon Cake with Glaze

IMG_3490Here we are in the middle of a beautiful spring.  The grass is rampant, the front field hosts a herd of deer in the evenings, and the outdoors beckons.  While walking today I heard the cries of eaglets, searched and found the large nest in the top of a nearby Douglas Fir.  On our daily hike with the dogs, we found tiny Fairyslippers in the dappled light.

We start to eat lighter foods, the grill gets cleaned up and ready for a season of easy, fresh eating.  So as we enter the season of great salads, and al fresco (in the fresh air) dining, it’s nice to know we can still enjoy baking that compliments these lighter meals.

Chiffon cake is so light, and the orange and lemon flavours in this recipe go well with the season.  Of course, they also go well with the deep dark days of winter that can use a little cheering up!  Keep it on file, and make it when you need a little something to brighten your day. Continue reading

Warmed Olives with Citrus & Fennel

IMG_3323_2 I’ve always had a thing for olives.  When I was about eight years old, I can remember wanting big dishes of them with my birthday dinner.  The freedom to eat as many as I wanted was so exciting for me.

The texture and flavour are so appealing.  A few olives with some dry salami and crusty bread is pretty much a perfect lunch for me.

Even though there are so many varieties of olives available, this recipe brings them to a whole new level.  Whether you’re trying an imported jar of huge green olives, or are wondering what you’ll ever do with that can of pitted black olives, this works well for all.   The olives are heated in olive oil with citrus peel, fennel seeds and a pinch of chilies.  They’re served warm and the flavoured oil is fabulous soaked into bread. Continue reading