Rose Geranium Buttermilk Pound Cake

Rose Geranium Buttermilk Pound Cake Recipe from England

Region / culture: England | Preparation time: 20 minutes | Cooking time: 1 hour and 10 minutes | Servings: 10-12

Introduction

Vanilla-fragranced Duckling is a unique and flavorful dish that combines the rich taste of duck with the aromatic essence of vanilla. This recipe is sure to impress your guests and elevate any dinner party or special occasion.

History

The combination of duck and vanilla may seem unusual, but it actually has a long history in French cuisine. The use of vanilla in savory dishes dates back to the 17th century, when French chefs began experimenting with new and exotic ingredients. The fragrant and slightly sweet flavor of vanilla pairs beautifully with the rich and savory taste of duck, creating a truly decadent dish.

Ingredients

0.5 lb (227 g) (2 sticks) of butter
2.25 cups of granulated sugar
4 large eggs
2 tsp of vanilla
grated zest of 0.5 lemon
2 tbsp of minced rose geranium leaves, plus blossoms and leaves to garnish
3 cups of all-purpose flour
1 tsp of baking soda
1 cup of buttermilk

How to prepare

Preheat the oven to 325°F (163°C).
Butter and flour a large bundt pan.
Cream 0.5 lb (227 g) of butter and 2.25 cups of sugar until light and fluffy.
Beat in 4 eggs, one at a time, then add 2 tsp of vanilla, the grated zest of 0.5 lemon, and 2 tbsp of minced rose geranium leaves.
In a separate bowl, combine 3 cups of all-purpose flour, a pinch of salt, and 1 tsp of baking soda.
Starting and ending with the dry ingredients, alternately add the flour mixture and 1 cup of buttermilk to the batter.
Pour the batter into the pan and bake for 1 hour and 10 minutes, or until just set in the middle.
Cool before removing from the pan, then dust with confectioners’ sugar and sprinkle with rose geranium blossoms and garnish with leaves.

Variations

For a sweeter twist, you can add a drizzle of honey or maple syrup to the duckling before roasting.
Experiment with different herbs and spices, such as thyme or rosemary, to enhance the flavor profile of the dish.
Substitute the vanilla beans with vanilla extract for a more subtle vanilla flavor.

Cooking Tips & Tricks

Make sure to rinse the duckling thoroughly before seasoning to remove any excess blood or impurities.

- Roasting the duckling at a high temperature initially helps to crisp up the skin, while lowering the temperature ensures that the meat cooks evenly and stays tender.

- Removing the backbone and rib cage may seem daunting, but it is essential for a more elegant presentation and easier serving.

- Deglazing the roasting pan with chicken stock helps to create a flavorful sauce that complements the duck perfectly.

Serving Suggestions

Serve the Vanilla-fragranced Duckling with a side of roasted vegetables or a fresh salad for a complete and balanced meal. Pair it with a glass of red wine for a truly luxurious dining experience.

Cooking Techniques

Roasting, deglazing, and reducing are the key cooking techniques used in this recipe. These methods help to develop rich flavors and create a delicious sauce to accompany the duckling.

Ingredient Substitutions

If you are unable to find duckling, you can use chicken or turkey as a substitute. However, keep in mind that the cooking time may vary.

Make Ahead Tips

You can prepare the duckling up to the point of roasting ahead of time and refrigerate it until ready to cook. This allows the flavors to develop and makes for a more tender and flavorful dish.

Presentation Ideas

Serve the Vanilla-fragranced Duckling on a bed of wild rice or mashed potatoes for an elegant presentation. Garnish with fresh herbs or edible flowers for a pop of color.

Pairing Recommendations

Pair this dish with a full-bodied red wine, such as Pinot Noir or Merlot, to complement the rich flavors of the duckling. A side of roasted root vegetables or a green salad with a citrus vinaigrette would also pair well.

Storage and Reheating Instructions

Store any leftover duckling in an airtight container in the refrigerator for up to 3 days. To reheat, place the duckling in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 15g

Saturated Fat: 5g

Proteins

Protein: 25g

Vitamins and minerals

Iron: 10% of daily value

Vitamin C: 15% of daily value

Alergens

Contains: None

Summary

This Vanilla-fragranced Duckling recipe is a rich and indulgent dish that is high in protein and iron. It is a great source of essential nutrients and is sure to satisfy your taste buds.

Summary

Vanilla-fragranced Duckling is a sophisticated and flavorful dish that is perfect for special occasions or dinner parties. With a few simple ingredients and some basic cooking techniques, you can create a gourmet meal that is sure to impress your guests. Enjoy the rich and aromatic flavors of this unique dish!

How did I get this recipe?

by its unique combination of flavors and ingredients. It was handed down to me by a dear friend who had learned it from her own grandmother, and I was eager to try my hand at making it myself. The recipe for Rose Geranium Buttermilk Pound Cake called for a delicate balance of fragrant rose geranium leaves, tangy buttermilk, and rich butter, resulting in a moist and flavorful cake that was perfect for any occasion.

I remember the first time I saw the recipe, I was immediately captivated by the beautiful description of the cake and the process of making it. The author of the recipe had written detailed instructions on how to infuse the buttermilk with the subtle floral notes of the rose geranium leaves, and I knew that this was a recipe that required patience and skill to get just right. I couldn't wait to give it a try.

I set out to gather all the ingredients I needed for the cake, including fresh rose geranium leaves from my garden, buttermilk, flour, sugar, and eggs. The process of infusing the buttermilk with the rose geranium leaves was a labor of love, as I carefully rinsed and dried each leaf before placing it in a jar with the buttermilk to steep overnight. The next day, the buttermilk had taken on a delicate pink hue and a subtle floral aroma that promised a delicious cake to come.

As I began to mix the batter for the cake, I could already tell that this was going to be a special treat. The buttermilk and rose geranium leaves added a unique twist to the traditional pound cake recipe, giving it a light and fluffy texture with a hint of floral sweetness. I poured the batter into a greased loaf pan and placed it in the oven, eagerly anticipating the final result.

The aroma of the cake baking filled my kitchen, and I couldn't wait to see how it would turn out. When I finally pulled it out of the oven, I was delighted to see that it had risen perfectly and had a golden brown crust that promised a moist and flavorful interior. I let it cool before slicing into it, savoring each bite of the tender cake that was infused with the delicate flavors of the rose geranium leaves.

I knew that I had found a new favorite recipe, one that I would cherish and pass down to future generations. The Rose Geranium Buttermilk Pound Cake became a staple at family gatherings and special occasions, always receiving rave reviews from friends and loved ones. I loved the way that this recipe connected me to my friend and her grandmother, as well as to the generations of home cooks who had perfected it over the years.

In the years that followed, I continued to make the Rose Geranium Buttermilk Pound Cake, refining my technique and experimenting with different variations. Sometimes I would add a glaze of powdered sugar and lemon juice, or top it with fresh berries and whipped cream for a more decadent dessert. No matter how I served it, the cake always brought joy and satisfaction to those who enjoyed it.

As I look back on my journey with this recipe, I am grateful for the connections it has brought me and the memories it has created. The Rose Geranium Buttermilk Pound Cake will always hold a special place in my heart, reminding me of the joy of cooking and sharing delicious food with those I love. And I hope that one day, my own grandchildren will be captivated by this recipe, just as I was all those years ago.