iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tomato-White Bean Soup with Pesto

Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped
4 celery stalks, chopped
2 medium carrots, chopped
3 cloves garlic, quartered
1/2 cup dry white wine or water
1 quart low-sodium vegetable stock
2 cups canned cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon kosher salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

Instructions:
In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.
Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

Ingredients:
1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed, 2 garlic cloves, 2 scallions, thinly sliced, white and green parts divided, 1 tablespoon soy sauce, 1/4 cup olive oil, 6 large skin-on, bone-in chicken thighs, Kosher salt, 1 1/2 cups 1/4" cubes rhubarb, 1 cup 1/4" cubes unpeeled seeded English hothouse cucumber, 1/2 cup coarsely chopped fresh cilantro, 1 tablespoon honey, 1 tablespoon vegetable oil, 1 teaspoon fresh lime juice, Freshly ground black pepper

Instructions:
Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
Serve chicken with rhubarb salsa alongside.
Matzo Brei

Ingredients:
2 sheets of matzo, 2 large eggs, salt, pepper, 2 tablespoons vegetable oil

Instructions:
Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.
Parsley, Kale, and Berry Smoothie

Ingredients:
1/2 cup (packed) flat-leaf parsley (leaves and stems)
4 kale leaves (center ribs removed)
1 cup frozen organic berries (such as strawberries or raspberries)
1 banana (cut into pieces)
1 teaspoon ground flaxseed

Instructions:
Purée 1/2 cup (packed) flat-leaf parsley (leaves and stems), 4 kale leaves (center ribs removed), 1 cup frozen organic berries (such as strawberries or raspberries), 1 banana (cut into pieces), 1 teaspoon ground flaxseed, and 1 cup water in a blender until smooth (add water if too thick).
White Bean and Tuna Salad with Radicchio

Ingredients:
1 medium head of radicchio, cored, leaves coarsely torn
6 tablespoons Parsley Vinaigrette, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
2 celery stalks, peeled, sliced thinly on an extreme diagonal
1 cup drained olive oil-packed tuna in a jar or good-quality canned tuna, broken into large pieces
Flat-leaf parsley sprigs (for garnish)

Instructions:
Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.
Persian Rice

Ingredients:
2 cups basmati rice, 3 teaspoons kosher salt, divided, Pinch of saffron threads, 2 cups plain whole-milk yogurt, 3 tablespoons unsalted butter

Instructions:
Place rice in a medium saucepan; add 2 teaspoons salt and cold water to cover by 2". Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes. Drain rice, reserving 3/4 cup cooking liquid.
Place saffron and 1/2 cup reserved cooking liquid in a small bowl; let saffron soften for 5 minutes. Place yogurt in a medium bowl and stir in remaining 1 teaspoon salt and saffron water. Add rice and stir to coat.
Melt butter in a large deep nonstick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in center. Poke 6-7 holes in rice with the end of a wooden spoon. Cover with foil, then a lid. Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir). Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20-25 minutes.
Remove lid and foil; invert a plate over skillet. Using oven mitts, carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in skillet.
Miso, Carrot, and Sesame Dressing

Ingredients:
1/2 cup white miso
6 tablespoons vegetable oil
1/4 cup (packed) finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Instructions:
Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Black Bean Tacos with Corn Salsa

Ingredients:
Olive oil cooking spray, 2 cloves garlic, 2 1/2 cups canned black beans, rinsed and drained, 1/4 cup rolled oats, 1/4 cup cornmeal, 1 tablespoon chili powder, 1 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, 8 small corn tortillas, 1 cup corn, thawed if frozen, 1 medium red bell pepper, chopped, 1 small green chile, diced, 2 scallions, chopped, Juice of 2 limes, 1/4 cup chopped fresh cilantro

Instructions:
Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.
Spring Vegetable and Goat Cheese Dip

Ingredients:
1 cup 3/4"-inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks (white and pale-green parts only)
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup grated mild white cheddar
Kosher salt and freshly ground black pepper
1 14-ounce can chopped artichoke hearts in water, drained
1/4 cup fresh (or frozen, thawed) peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
4 ounces crumbled fresh goat cheese
divided

Instructions:
Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.
Creamy Fettuccine with Peas and Basil

Ingredients:
3/4 cup oat milk, 1/2 cup cashew butter, at room temperature, 1 1/2 teaspoons kosher salt, divided, 1 tablespoon olive oil, 1 tablespoon chopped garlic, 1 1/2 cups frozen peas, 8 ounces whole-wheat fettuccine, 1/2 cup chopped fresh basil, 1/2 teaspoon freshly ground black pepper

Instructions:
In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.
Vanilla Cloverleaf Sweet Rolls

Ingredients:
Master Sweet Dough
1 vanilla bean, split lengthwise
1 tablespoon unsalted butter, melted
All-purpose flour (for dusting)
1 tablespoon (or more) whole milk
2 tablespoons (rounded) sugar
Strawberry Jam
A standard 12-cup muffin pan

Instructions:
Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.
Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.
Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.
Arrange a rack in middle of oven; preheat to 375°F. Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar.
Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack; let cool, 10-20 minutes. DO AHEAD: Let cool completely. Store airtight in freezer for up to 1 month. Let thaw at room temperature. Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes.
Serve sweet rolls warm or at room temperature with Strawberry Jam.
Ginger Spice Cake with Dried Cherries

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour plus more for pan
1 cup dried tart cherries (about 6 ounces), finely chopped
1/2 cup finely chopped crystallized ginger
1 tablespoon finely grated peeled ginger
1 tablespoon Dijon mustard
1 cup hot espresso or very strong coffee
1 tablespoon ground ginger
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 cup (packed) dark brown sugar
3 large eggs
1 cup mild-flavored (light) molasses
Luscious Chocolate Icing (optional)
A 6-8-cup Bundt pan

Instructions:
Preheat oven to 350°F. Butter Bundt pan. Dust pan with flour, tapping out excess. Combine cherries, crystallized ginger, grated ginger, and Dijon mustard in a medium bowl. Pour espresso over cherry mixture and set aside. Whisk 2 1/2 cups flour, ground ginger, baking soda, salt, allspice, cinnamon, and pepper in a large bowl.
Using an electric mixer on medium speed, beat 1/2 cup butter in a large bowl until light and fluffy, about 2 minutes. Add brown sugar and beat for 2 minutes. Beat in eggs one at a time, then beat in molasses.
Strain cherry mixture into a small bowl, reserving soaking liquid. Add dry ingredients to butter mixture in 3 additions, alternately with soaking liquid in 2 additions, beating to blend between additions. Fold in drained cherry mixture. Scrape batter into prepared pan.
Bake until top of cake springs back when lightly pressed in the middle, about 1 hour. Let cool in pan on a wire rack. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Remove cake from pan. Spoon Luscious Chocolate Icing over cake, if using, allowing it to drip down sides. Cut cake into wedges to serve.
Warm Bacon-Mushroom Vinaigrette

Ingredients:
4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Instructions:
Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.
Strawberry Jam

Ingredients:
1 pound fresh (or frozen, thawed) hulled, quartered strawberries
2/3 cup sugar
1 large Granny Smith apple, peeled, coarsely grated
1 tablespoon fresh lemon juice

Instructions:
Combine 1 pound fresh (or frozen, thawed) hulled, quartered strawberries and 2/3 cup sugar in a large heavy skillet. Stir in 1 peeled, coarsely grated large Granny Smith apple. Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves. Simmer until jam is thickened, 10-15 minutes. Stir in 1 tablespoon fresh lemon juice. Transfer to a bowl or jar; let cool. Cover and chill until set, about 2 hours. Keep chilled; serve within 2 weeks.
Potted Crab with Meyer Lemon

Ingredients:
1-2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)
2 tablespoons Sherry
1/2 cup (8 tablespoons) unsalted butter (preferably Kerrygold Pure Irish), room temperature
1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces lump crabmeat, picked over for shells
Buttered toast points

Instructions:
Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 tablespoon, about 3 minutes. Transfer to a mini-processor; let cool. Add butter, lemon zest, and harissa; purée until smooth. Transfer to a small bowl. Season to taste with salt and pepper. Gently fold crabmeat into butter (keep crab pieces intact). Pack crab butter into a crock, smoothing top with a butter knife. Cover and chill for at least 3 hours and up to 2 days.
Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.
Pan-Roasted Rib Eyes

Ingredients:
2 2-pound 1 1/2"-2"-thick bone-in rib eyes, frenched
Kosher salt and coarsely ground black pepper
10 sprigs thyme
5 sprigs rosemary
6 tablespoons (3/4 stick) unsalted butter, divided
2 tablespoons grapeseed oil, divided
Béarnaise Sauce

Instructions:
Preheat oven to 400°F. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Scatter thyme and rosemary sprigs evenly in bottom of a roasting pan; dot with 4 tablespoons butter.
Melt 1 tablespoon butter with 1 tablespoon oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2-3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Repeat with remaining 1 tablespoon butter, 1 tablespoon oil, and steak.
Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 125°F for medium-rare, about 20 minutes, or to desired doneness.
Transfer steaks to a cutting board. Drizzle 1 tablespoon herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates. Don't forget to set out the bones for those who like to gnaw on them. Serve with Béarnaise Sauce.
Sweet Pretzels

Ingredients:
Master Sweet Dough
All-purpose flour (for dusting)
1 large egg white
6 tablespoons pearl sugar
Ingredient info: Pearl sugar
a coarse sugar used for decorating baked goods
is available at specialty foods stores and kingarthurflour.com.

Instructions:
Line 2 large baking sheets with parchment. Punch down dough; divide into 12 equal pieces.
Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17"- long rope. Form rope into a U shape. Lift top of left end; fold over or under opposite side; press together gently about two-thirds down from the top of right side. Lift right end up, fold over, and press in or tuck under, forming a pretzel shape. Repeat with remaining dough. Divide pretzels between sheets, spacing about 2" apart. Loosely cover with plastic wrap or a kitchen towel. Let dough rise in a warm, draft-free area until slightly puffed but not doubled in size, 30-45 minutes.
Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 375°F. Beat egg white and 2 teaspoons warm water in a small bowl. Brush each pretzel all over with egg wash, then sprinkle each with 1/2 tablespoon pearl sugar.
Bake for 10 minutes; rotate baking sheets and continue baking until pretzels are golden, 6-8 minutes longer. Let pretzels cool on a wire rack.
Serve warm or at room temperature.
Spiced Carrots

Ingredients:
6 tablespoons vegetable oil
2 teaspoons ras-el-hanout (optional)
1 teaspoon curry powder
1 1/2 pounds large carrots, peeled, cut on a diagonal into 1/8" slices
Kosher salt and freshly ground black pepper
1/3 cup low-salt chicken broth
Ingredient info: Ras-el-hanout is available at specialty foods stores and online at kalustyans.com.

Instructions:
Heat oil in a large skillet over medium heat. Add ras-el-hanout, if using, and curry powder; reduce heat to medium-low and cook, stirring often, until fragrant, 2-3 minutes. Add carrots; cook, stirring often, until still slightly firm to the bite, 6-7 minutes. Season with salt and pepper. Add broth; simmer until all liquid is absorbed and carrots are tender, 6-7 minutes longer.
Spring Minestrone With Chicken Meatballs

Ingredients:
6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4" rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil

Instructions:
Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.
Marmalade Cake

Ingredients:
2 navel oranges, scrubbed
1 cup sugar
1 whole star anise
1/2 vanilla bean, split lengthwise
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup dried currants
1/2 cup Grand Marnier or other orange-flavored liqueur
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (packed) light brown sugar
1/2 cup fresh orange juice
3 tablespoons (heaping) orange marmalade
2 tablespoons finely grated orange zest
2 large eggs
1/4 cup whole milk or half-and-half
A 9"-diameter springform pan

Instructions:
Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.