Olive Oil Cake with Orange Coulis and Pistachio Chantilly

Just one of our breathtaking Colorado sunrises...

My husband is now nearing the end of week 2 after his hernia surgery recovery...feels like 2 months! (just saying).  He will be the first to admit (and already has) that men are big babies!  

Surgeon says he cannot pick up anything heavier than a gallon of milk for 6 weeks!...6 weeks!  I have come to appreciate all he does around here..snow shoveling...trash dumpster hauler...vacuumer...but, he still makes my coffee every morning, so I still love him for that!

Given my husband's current condition (or lack thereof), it was us girls that took on the Christmas tree this year.  Well, in all honesty, it was just my two girls taking on the challenge, heaving it into the house and getting it perfectly adjusted into the stand...I just stood around giving directions and irritating them by taking photos of their monumental accomplishment!

If you remember about two years ago, I tried a new Orange Olive Oil Cake recipe that was truly out of this world.  Well, just when I thought that recipe couldn't get any better...I took it to a whole new level with these accoutrements.

Between the Orange Coulis, Pistachio Whipped Cream and Crumble, this dessert will be worthy of any holiday table for the upcoming entertaining or family dinner season these next few weeks.

Orange Coulis

1 cup sugar
1 cup freshly squeezed orange juice (about 3 oranges)
1 Tbl. orange liqueur (like Grand Marnier)
3 Tbls. freshly squeezed lemon juice

Combine 1 cup sugar and remaining ingredients in a small saucepan over medium-high heat.  Bring to a boil.  Cook until reduced to about 1 cup (about 15 minutes).  Cool.  Serve over cake.

Pistachio Chantilly Cream

1 cup heavy cream
2 Tbls. powder sugar
seeds of 1/2 vanilla bean (seeds scraped out - discard skin)
1 tsp. pistachio liqueur (or 1/4 tsp. pistachio extract)

Secret Ingredient:  CHILLED (FROZEN) STAINLESS STEEL BOWL

In a large chilled bowl add all ingredients and whip in a stand up mixer or electric hand mixer, until stiff peaks form.  Reserve and chill until ready to use.

Pistachio Crumble

1 stick butter, chilled and cut into pieces
1/2 cup brown sugar
1 cup flour
1/2 cup pistachios, chopped

Preheat oven to 325 degrees.  In a bowl, use a hand blender to mix butter and sugar until light and fluffy.  Mix in flour and then stir or knead in the pistachio nuts.  Gather the dough into a ball and flatten to a 1/2 inch disk.  Wrap with plastic wrap and refrigerate 1 hour.  Once chilled, remove and bread or cut into small pieces and bake for 15-20 minutes or until lightly golden brown.  Cool completely and break into large crumbles.

One Year Ago: Holly Jolly Bark
Two Years Ago: Christmas Muffins
Three Years Ago: Topsy-Turvy Apple Pie