Posts Tagged ‘ Orange ’

Orange Blossom infused Milans and Mallows

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I was going to do the option of picking just one recipe for this month DB challenge, as I almost didn’t  have enough patience to bake in the extreme heat of this summer.

I did first the Mallows, but then the thin chocolate coating didn’t quite survive the sun, it made my photographs so awful that I had to make the second challenge just to have  little bit decent pictures.

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The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She choose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

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Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

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Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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Barley Orange Mint Lace Cookies

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*Another picture for CLICK

 

As I mentioned on my previous post before, I have been around the blogosphere for quite sometimes, but I feel food-theme  is slightly different than any other blog themes. So let me lay out some things that makes me love food-bloging

Food-bloging lets you “move” beyond posting,reading and commenting. At first I made the blog as a recipes documentary, then I join the Daring Bakers  and KBB, I ‘ve been challenged to new baking methods and techniques , I never thought  I would even come near them.

Inside the Food -bloggers community all kind stuffs are created  from recipes showcases, monthly events, alliances (I know I put only a link to each subject but there are quite a few of links to name if you look out there) to a medium to look for a “parent” (how cool is that?). These things allow you to  be easily exposed to the  foodies world.

I started Flickr-ing long before I even start blogging, but I made my new account  just to compliment my food blog and also to join this and that. Now besides Flickr, twitter is  “THE” new rage… becoming a foodie tweep keeps you  almost 24×7 “in-touch” with FOOD!!!

And after all those if you are still hungry, then just sit back and have some cookies 🙂

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Barley Orange Mint Lace Cookies

Ingredients

  • 1/2 cup sugar
  • 1/2 cup barley flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 175 gr unsalted butter, melted
  • 1/4 cup milk
  • 2 tbsp maple syrup
  • 1 tbsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp  peppermint extract
  • 1/2 tbsp dried mint leaves

Directions

  1. Preheat oven to 180’C
  2. Combine in a large bowl the sugar, barley flour, all-purpose flour and baking powder. Add the melted butter, milk, maple syrup, orange zest, mint leaves, vanilla and peppermint extract.
  3. Let it rest for about 10 minutes
  4. Drop heaping tbsp of the batter onto prepared silpats form round 1 inch in diameter with 3inches space apart.
  5. Bake for about 10 minutes or until the edges are brown
  6. Remove the cookies from from the silpat to cooling racks, let it cool completely.
  7. Dip half part of the cookies into Chocolate Coating (optional), chill until the chocolate set.

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Chocolate Coating

Ingredients

  • 250 gr bitter-sweet chocolate, chopped
  • 50 gr butter

Directions

Melt chocolate and butter in a heatproof bowl placed over (but not touching) simmering water.

Fresh Ginger Cake with Simmered Oranges

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The mean influenza virus is invading my house, so I need to make some kind of home remedy…

I’m thinking of citrus and ginger… normally I would just boil some water with honey, lemon and crushed fresh ginger, but this time I ‘d like to fancy it up a little.

I made then Dave’s Ginger Cake with Nancy Wall Hopkins’s (Deputy food editor of Better Homes and Gardens) Simmered Oranges, with two “superb” recipes , I believe they have added some extra strength to my immune system 😉

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*This picture is my entry for CLICK: March 2009. (Wood)

Fresh Ginger Cake Recipe adapted from here

** I substitute molasses with honey and I didn’t have ground cloves, so instead I skipped it on the cake and added whole cloves in the simmered oranges

Simmered Oranges

Ingredients

  • 4 oranges, sliced crosswise about 1/4 inch thick, seeds discarded
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/4 cup lemon juice

Directions

  1. Boil water and juices, stir to dissolve sugar
  2. Reduce heat, simmer, uncovered, 10 mins or until syrupy
  3. Add orange slices(and cloves), return to boiling, reduce heat
  4. Simmer, uncovered for 3 mins or until oranges are tender, turning occasionally
  5. Transfer to serving bowl. Cool

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Orange Nectarine Mousse Cake

I think this is the creme de la creme *literally*  of all the cakes that  I’ve baked… Creamy but light, sweet and sour at the same time, cold served makes it perfect for the summer. Triple layers of indulgents.

Recipe adapted from here

Ingredients

Cake

  • 1/2 cup sifted cake flour
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons (1/4 stick) unsalted butter, melted

Nectarine Mousse

  • 1/4 cup fresh orange juice
  • 1 package unflavored gelatin
  • 2 1/2 pounds large ripe Nectarines, peeled, pitted, chopped
  • 1/2 cup sugar
  • 1 cup chilled whipping cream

Frosting

  • 1 cup chilled whipping cream
  • 1 tablespoon powdered sugar
  • 1 ripe Necctarine, peeled, pitted, sliced

Directions

For cake:
Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.

Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.

For Mousse:
Pour orange juice into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.

Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

For Frosting:
Whip cream until soft peaks form. Add sugar and orange juice and beat until firm peaks form.

Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture.

Viennese Bread

 

When I red my second challenge  for DB’s, I was a bit disappointed as I was hopping to make something “pretty”, but the feeling was about to be changed 😉 . This challenge was another technique to learn, and talking about the flavors… citrus and cardamom  are great combination, with a hint of cinnamon and grape, plus apple bites.. I was drooling even before I made the bread 😉

Kelly & Ben, our hosts included the challenge with a video  for guidance,  I watched it and it seemed too easy to follow, as I started to work on my dough then  I  realized that it was NOT EASY AT ALL! It’s summer here in the desert, no air-co, everything became quickly warm, anyhow, the show still went on.

To make a long story short, my conclusion is: to be able to eat half of the bread by my self was worth the hard work to make it. 🙂

I made two kind of breads, one with apple and “selfmade” green grape jam, and the other one is fresh strawberry with chocolate.

Ingredients

 

For the dough (Detrempe) 

  • 1 ounce fresh yeast or 1 tablespoon active dry yeast
  • 1/2 cup whole milk
  • 1/3 cup sugar
  • Zest of 1 orange, finely grated
  • 3/4 teaspoon ground cardamom
  • 1-1/2 teaspoons vanilla extract
  • 1/2 vanilla bean, split and scraped
  • 2 large eggs, chilled
  • 1/4 cup fresh orange juice
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon salt

For the butter block (Beurrage)

  • 1/2 pound (2 sticks) cold unsalted butter
  • 1/4 cup all-purpose flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients

 

  • 4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/2 vanilla bean, split and scraped
  • 1/4 cup fresh lemon juice
  • 4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 – 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

BRAIDING
Makes enough for 2 large braids

Ingredients 
1 recipe  Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.    Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.    Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.    Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.