{"id":543,"date":"2022-03-20T20:03:52","date_gmt":"2022-03-20T20:03:52","guid":{"rendered":"https:\/\/demos.pixelgrade.com\/julia\/?p=543"},"modified":"2022-05-17T07:56:21","modified_gmt":"2022-05-17T07:56:21","slug":"blood-orange-chocolate-cupcakes","status":"publish","type":"post","link":"https:\/\/starter.pixelgrade.com\/julia-lt\/blood-orange-chocolate-cupcakes\/","title":{"rendered":"Blood Orange Chocolate Cupcakes"},"content":{"rendered":"\n

The French cook holds no brief against vanilla, and sometimes he flavors his rice pudding with it, but he so guides matters that the very sight or mention of rice pudding does not bring the thought of vanilla to the mind, for with him it may be flavored with pistache or rose or have a geranium leaf baked in it, giving a delightful, indescribable flavor. An ordinary bread pudding becomes veritably a queen of puddings<\/em> as, indeed, it is called, merely by having a layer of jam through its center and a simple icing spread over the top.<\/p>\n\n\n\n

T<\/span>ake a peep into the typical French cupboard. There you will find from twenty-five to thirty liquid seasonings such as anchovy extract, Tobasco sauce, meat extracts, mushroom catsup, tomato paste, chutney, various vinegars, Worcestershire and many other flavorings designed to give a tang and a zest even to the most unpromising dish, if used aright. There you will find, too, fifty or more dry seasonings, including 11anise, basil, saffron, savory, clove or garlic, cassia buds, bay leaf, ginger root, peppercorns, marjoram, mint, thyme, capers and so on.<\/p>\n\n\n\n

It is the French cook’s knowledge of the subtleties, the nuances of seasoning that stands him in good stead.<\/strong> The American woman who has essayed to use some spice or savory unfamiliar to her and has turned out a dish which her family has declared \u201ctasted like medicine\u201d is, naturally enough, discouraged from wandering after that particular strange god again.<\/p>\n\n\n\n

The truth is that she has overdone the seasoning. She doesn’t want to be parsimonious, which is just what the French cook is with his flavors, only he, more scientifically, calls it using good judgment. If he uses garlic in a salad, it doesn’t necessarily follow that the entire household must take on the atmosphere of an Italian barber shop, for he uses garlic or onion, not to give their flavor to a dish, but to bring out the flavors of the vegetables with which they are used.<\/em><\/p>\n\n\n\n

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I didn\u2019t have to stir it quite as often as I usually do when I make jam, and I think it was because the heat was coming at the peaches equally from all sides of the pot which helped cook everything at the same pace, and made my cooking job easier since I didn\u2019t have to hover around the pot.<\/p>\n\n\n

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Blood Orange Chocolate Cupcakes<\/h3>\n\n
Time<\/span>1<\/span> hr<\/span> 10<\/span> mins<\/span><\/span><\/div>
Course<\/span>Dessert<\/span><\/div>
Servings<\/span>3<\/span> people<\/span><\/span><\/div><\/div>\n\n\n\n\n
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Ingredients<\/h4>