I recently attempted an olive oil polenta cake that was a major fail. I don’t know if the recipe was bad, if I missed a step, or if it was supposed to taste dry and bland. So, I won’t be making that again. What I will be making again is the syrup I drizzled on top. I wanted to eat this stuff with a spoon. It’s sweet and thick, and the bay leaf adds an herbal note that rounds it out and makes it interesting. Drizzle it on cakes, pancakes and waffles, ice cream, or anything you can think of. I bet it would be fantastic over some goat cheese too.
Bay Infused Blood Orange Syrup
Recipe by me
5 Blood oranges
1 large bay leaf or 2 small ones
1/2 cup of sugar
1/4 cup of honey
Segment the oranges, collecting as much of the juice as possible. Squeeze out the membranes to gather up more juice.
Bring 1 cup of water to a boil and dissolve the sugar in it. Add the honey, the orange segments and juice, and the bay leaf. Bring to a boil and simmer for about 5 minutes. Remove the bay leaf, and continue to simmer another 5-10 minutes, until it reaches desired consistency. Drizzle over anything you like. It will gel up a bit if it sits for too long, so to thin it out, just reheat with a couple drops of water.
Makes about 1 cup.