Hip, Chocolate Volcanoes, A to Z, National Geographic Photo,

Now isn't that interesting, having been to the doctor, been told to go see the orthopaedic surgeon, I went to exercises on Friday and mostly had no problems and then I spent the whole of Saturday hardly using my cane at all. It seems highly possible to me that the surgeon will say still too early, unless the pain comes back to what it was. I think the inflammation has finally subsided so that my hip is getting back to what it was before my fall. Fingers crossed anyway. I do take anti-inflammatories so this may have done the trick.

Saturday dinner I tried another "packet" recipe. My peers will be ashamed of me, however, in Zehrs, our local grocery store, I came across Chocolate Volcanoes in a box and couldn't resist trying them which we finally did last night. They were very good. We had one problem, you know that cream I froze? Well I added a dollop on each cake but despite being told that they would, they didn't defrost. Odd because they defrosted on the mincemeat pie a week ago. Anyway, I guess I should have taken them out of the freezer in advance. This store does a Decadent Chocolate cookie too which is to die for. They really get their chocolate right. This is a dessert I will be keeping on hand for the future, mind you the calorie count is pretty high, 390 for one cake.

Oh, by the way, if you didn't catch it anywhere, this year's A to Z Challenge sign up starts on January 25th. I am still dithering. It's fun but it's also a lot of work. Not, for me, so much the writing as the visiting which is essential during this period. It is a great way to meet new blogging friends and to discover new and interesting blogs, but it does take up a lot of time.

I had an email from the National Geographic today showing some of their prize winning photographs. Their photographers are brilliant, but this picture particularly caught my attention.

The photo is by Stephen Wilkes and he took a series of photographs at different times during the day and then "stitched" them together to make Day to Night - Serengeti. I now have this as my wallpaper.

To be honest, I cannot imagine making these, but I couldn't resist sharing the recipe, they sound so delicious. They would be so impressive at a dinner party


Blood Orange Soufflés

Pastry chef Jen Yee of NYC's Lafayette Grand Cafe and Bakery uses blood oranges at the height of their season to make her tangy warm souffles in orange cups.

SERVINGS: 8

INGREDIENTS
8 medium blood oranges
1/4 cup granulated sugar
3 large eggs, separated
1 tablespoon cornstarch
1 tablespoon blood orange marmalade
Confectioners’ sugar, for dusting


HOW TO MAKE THIS RECIPE
Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut a very thin slice off the bottom of each orange so it stands upright; be careful not to pierce the pith. Slice 1 inch off the tops to expose the fruit. Using a superfine citrus zester, such as a Microplane, grate 1/2 teaspoon of zest from the tops and reserve; discard the remaining tops.

Using a sharp paring knife or grapefruit spoon, scoop out the fruit into a medium bowl. Hollow out the oranges, being careful not to pierce through the skin and collecting all the juice in the bowl. Arrange the orange shells on the prepared baking sheet.

Squeeze the juice from the fruit and strain into a bowl. Transfer 1/2 cup of the juice to a medium saucepan; reserve the rest for another use. Add 2 tablespoons of the granulated sugar to the saucepan and bring to a simmer over moderate heat; cook until the sugar is dissolved.
Meanwhile, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth. Whisking constantly, slowly drizzle in the hot orange juice. Add the mixture to the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute. Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade. Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.

In a medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form. Fold the whites into the cooled orange mixture until well blended. Spoon the filling into the orange shells, leaving 1/4 inch at the top. Run the tip of a sharp paring knife just around the inner rim of the oranges to help the soufflés rise evenly.
Bake for 12 to 13 minutes, until the soufflés are risen and golden on top. Transfer to serving plates, dust 
with confectioners’ sugar and serve immediately.


MAKE AHEAD

The souffles can be prepared through Step 6 and kept at room temperature for 1 hour before baking.

Have a great day