Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling

I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather and sunshine. I had a miserable week. And I haven’t baked anything since. These cupcakes I made just before. I was recently interviewed by The Globe & Mail regarding homemade cheeses and, after a photo session, had a whole batch of fresh ricotta left on hands. Always happy to experiment, I put the cheese into a good use.

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Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

I spotted this idea in Bon Appétit a couple of years ago and fell instantly in love. I’ve been making the marmalade regularly since then, as often as I lay my hands on organic blood oranges.

Adapted from Bon Appétit.

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Blood Orange Cornmeal Upside Down Cake

It happened so that I have never eaten or made an upside down cake that was a disappointment. They always turn out moist, caramely, and with a perfect crumb. Different fruits for a topping allow innumerable  variations of already lovely idea.

Blood oranges are great here since their skin is thinner and white bitter pith is less pronounced, so the cake gets just a hint of bitterness which is quite charming.

I wish you all wonderful holidays!!!

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