Sterling's Birthday Cake and Pie (Yes, he got both!)

Sterling's 27th birthday was last week on Wednesday, May 25th.  Despite our preferences, the national government still required that he go to work that day--lame!  They must have just forgot that Sterling has been working hard and needed to stay home with his wife on his birthday.  I'll make sure they remember next year!

When Sterling got home, we had a little birthday dinner.  I surprised him with  green Thai curry, rice, mangoes and apple pie for dessert (per request).  Now, I can't say that I would have normally paired curry with apple pie, but it kind of worked...  To celebrate, later than evening, we returned the shirt I got him.  I still haven't mastered the "shopping for your husband" thing, but I am going to keep trying...  I had fun watching him try on saucy workout shirts at Sports Authority.

On that Saturday we had a few friends over to eat some more.  This was my first real attempt of a "fancy" birthday cake.  Now, we really don't put saffron in everything.  I promise!  But!  I just HAD to try it in homemade buttercream frosting.  With a little cinnamon.  The frosting also had a bit more salt in it than your typical frosting, but it gave it this sort of sweet/salty vibe.  Dark chocolate cake covered in butter--that's what we ate.  With a slice of apple pie, ice cream, and Sachi's incredible sponge-type cake with mango cream inside.  Nate, Sachi, and Jared:  thanks for celebrating with us.  It is always a joy!

Making Tarts=Us Pretending to be Fancy

Orange and Rosemary Tart

Orange and Rosemary Tart (from The Illustrated Kitchen Bible)

For the pastry

 1 1/3 cup all-purpose flour

6 tbsp cold butter, diced

1 tbsp confectioner's sugar

1 tbsp chopped rosemary

1 large egg

For the filling

2 cups fresh orange juice (take the time--it'll make a difference!)

2 sprigs rosemary

scant 1 cup sugar

1/2 cup heavy cream

grated zest of 2 oranges

1.  Preheat the oven to 350 degrees.  Pulse the flour, butter, confectioner's sugar, and rosemary in a food processor until it resembles coarse bread crumbs.  Mix the egg and 2 tbsp water.  Add to the bowl and pulse until the dough comes together, adding more water if needed.  Gather into a thick disk.  Wrap in plastic wrap and refrigerate for 30 minutes.

2.  Roll out the dough on a lightly floured work surface into a round about 1/8 inch thick.  Line and 8 inch tart pan with the dough.  Refrigerate for 30 minutes. 

3.  Line the dough with wax paper and fill with beans.  Bake at 400 degrees for 10 minutes.  Remove th paper and beans and bake for 10 minutes more, until the crust is golden.  Remove from the oven.  Reduce the oven temperature to 325 degrees. 

4.  Meanwhile, make the filling.  Bring the orange juice and rosemary to a boil in a saucepan.  Reduce the heat to medium and simmer about 20 minutes, until reduced to 1 cup.  Strain into a bowl, discarding the rosemary, and let cool.  

5.  Add the sugar, eggs, cream, and orange zest and whisk until combined.  Pour into the pastry shell.  Bake for 35 minutes, or just until the filling is set.  Let cool, remove the sides of the pan, and serve.