On a whim, at this time six years ago, I decided that blogging about food might be fun. I'd been writing for magazines about various things, including food, for a long time; and a food blog just seemed like a good idea.
I so appreciate all of you who follow the blog here and on Twitter and Pinterest. If you enjoy Delightful Repast, I hope you'll share it with all your friends, relatives, coworkers, social media peeps and mere acquaintances!
And next week, the cake: Orange Vanilla Butter Cake (I love what orange and strawberry flavors do for each other). This one is the 6-inch version, which serves 6 to 8. Would you like this version or the 8-inch?
Fresh Strawberry Frosting
(Makes enough to fill and frost 8- or 9-inch 2-layer cake)
About 10 ounces (283 grams) fresh strawberries
1 stick (4 ounces/113 grams) unsalted butter, softened
1 pound (454 grams) powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 Wash, dry, stem and slice strawberries; you should have about 1 1/2 cups. In blender or food processor, puree sliced strawberries until smooth; you should have about 3/4 to 1 cup.
2 In small saucepan over medium heat, bring puree to a boil. Boil gently, stirring frequently, until puree is reduced to 1/3 cup, about 20 minutes. Remove from heat and cool completely.
Note: When you think it's about "there," scrape it into a stainless steel 1/3 cup measure or glass measuring cup. If there's more puree than that, return it to the pan and reduce further.
3 With electric mixer, beat butter until smooth and creamy. Add about half the powdered sugar, and beat until smooth. Add the strawberry puree, vanilla extract, salt and remaining powdered sugar. Beat until smooth and fluffy.