Recipes from Anne Marie’s Kitchen 

Polenta CakePreheat oven to 375 degrees Butter and flour a 10 inch round cake panIngredients:Sift together: 1 ½ cups all purpose flour¾ cup polenta, fine grind (I use Progresso instant)1 tsp baking powderPinch of salt¾ cups unsalted butter (1 ½ sticks)1 ¼ cups of sugar½ cup almond paste½ tsp almond extract½ tsp vanilla6 large eggs (separated)1 cup heavy creamCream the butter at medium speed of a mixer until light and fluffy. Add I cup of sugar and beat until pale. Add almond paste and beat again.Blend in vanilla and almond extract, and 6 eggs yolks one at a time.Add dry ingredients alternately with cream.In a clean bowl, whip the egg whites until opague then add ½ cup sugar and whip until soft peaks.Fold into batter thoroughly.Pour into pan and bake on middle shelfApprox. 50 minutes (do not open door for at least 45 min or it will fall)Let cool on a rack completely before removing from the pan.Lamb in PestoIngredients:Roast of lamb or Lamb chopsPesto:Basil fresh and lots of it-2 bundles from grocery or 8 cups of leaves½ to 1-cup extra virgin olive oil2 cups pine nuts8 cloves of garlicSea saltBlend all in food processor-start with ½ cup oil and add to desire moisture.For chops:Spread pesto on both sides of the chopLet marinade for at least 12 hoursIf using a roast:Butterfly lamb and pound out with mallet. Be sure to cover meat with plastic wrap or wax paper. Pound to ½ in thick.Spread 1-cup pesto all over lamb-add more if desired.Fold lamb in ½ or 1/3 and tie with butcher string—your butcher will give you some-he may even butterfly it for you.Let marinade for a day-if not, at least 12 hours.Roast on grill or in oven…in oven preheat to 425. For chops:Roast or grill for 12-15 minutes depending on thickness.For roast:Cook lamb roast for 15 minutes, turn oven down to 325 and cook for an hour or 15 minutes per pound. Test meat for desired temperature…160 rare, 180 medium. Let sit for 15 minutes before carving.Serve with roasted potatoes and colorful vegetables.