If you love all things orange
this {Pageturner Ecookbook} is for you
49 recipes
Almond sherry ice cream with honeyed figs
Apple betty
Apple orange cake
Apricot sorbet
Asparagus with orange and endive salad
Chocolate marquise with orange sauce
Chocolate orange cheese cake
Chocolate-orange sorbet
Citrus kosho - japanese citrus chili paste
Corned beef and carrots with marmalade-whiskey glaze
Cranberry eggnog cheesecake
Crêpes suzette
Double cranberry soda bread
Frozen orange soufflés
Fruit sorbet
Grand marnier orange mousse
Orange cake 1
Orange cake 2
Orange charlotte russe
Orange chiffon cake with orange fluff icing
Orange glazed ham
Orange mousse
Orange mousse cake with grand marnier
Orange mousse meringue pie
Orange mousse meringues
Orange parfait
Orange pound cake
Orange prune nut loaf
Orange raisin cake
Orange sherbet
Orange sherbet bombe
Orange soaked cake
Orange-cranberry topping
Orange-honey jello
Peach cobbler #1
Peanut butter coconut pudding
Poached pears with spiced caramel sauce
Pumpkin-orange pie
Rhubarb compote
Rhubarb tart with orange-ginger glaze
Souffléed crêpes with cointreau
Strawberry-orange sherbet
Tangerine jelly
Tangerine soufflés
Togarashi ichimi
Wine jelly
Winter citrus compote
Yogurt orange cake
Yuja tofu creme brulee
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Almond sherry ice cream with honeyed figs
Apple betty
Apple orange cake
Apricot sorbet
Asparagus with orange and endive salad
Chocolate marquise with orange sauce
Chocolate orange cheese cake
Chocolate-orange sorbet
Citrus kosho - japanese citrus chili paste
Corned beef and carrots with marmalade-whiskey glaze
Cranberry eggnog cheesecake
Crêpes suzette
Double cranberry soda bread
Frozen orange soufflés
Fruit sorbet
Grand marnier orange mousse
Orange cake 1
Orange cake 2
Orange charlotte russe
Orange chiffon cake with orange fluff icing
Orange glazed ham
Orange mousse
Orange mousse cake with grand marnier
Orange mousse meringue pie
Orange mousse meringues
Orange parfait
Orange pound cake
Orange prune nut loaf
Orange raisin cake
Orange sherbet
Orange sherbet bombe
Orange soaked cake
Orange-cranberry topping
Orange-honey jello
Peach cobbler #1
Peanut butter coconut pudding
Poached pears with spiced caramel sauce
Pumpkin-orange pie
Rhubarb compote
Rhubarb tart with orange-ginger glaze
Souffléed crêpes with cointreau
Strawberry-orange sherbet
Tangerine jelly
Tangerine soufflés
Togarashi ichimi
Wine jelly
Winter citrus compote
Yogurt orange cake
Yuja tofu creme brulee
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
The orange is a citrus fruit and is a hybrid of the pomelo and mandarin.
Oranges have been grown since ancient times and originated in Southeast Asia.
As of 2010, Brazil grows one third of all the world’s oranges.
California and Florida are large producers of oranges in the US.
Around 85% of all oranges produced are used for juice.
Marmalade is orange jam.
Oranges have a high amount of vitamin C.
Oranges are domesticated so you are unlikely to find them growing naturally in the wild.
Because oranges do not spoil easily and are full of vitamin C during the years of world exploration sailors planted orange and other citrus trees along trade routes to prevent scurvy which is a disease that develops from a deficiency of vitamin C.
It is believed that Christopher Columbus was the first to bring orange seeds to America during his second voyage to the region in 1493.
There are now over 600 varieties of oranges worldwide.
There are typically ten segments inside an orange.
Ideal conditions for growing oranges are in sub-tropical areas that have good amounts of sunshine yet moderate to warm temperatures (15.5°C - 29°C (60°F - 84 °F).
Orange peel can be used by gardeners to sprinkle over vegetables as a slug repellent.
The white orange blossom, is the state flower of Florida. It is highly fragrant and has long been used in weddings as cake decoration, in bridal bouquets and in head wreaths. The blossom essence is an important component in the making of perfume and the petals can also be made into "orange blossom/flower water".
Oranges have been grown since ancient times and originated in Southeast Asia.
As of 2010, Brazil grows one third of all the world’s oranges.
California and Florida are large producers of oranges in the US.
Around 85% of all oranges produced are used for juice.
Marmalade is orange jam.
Oranges have a high amount of vitamin C.
Oranges are domesticated so you are unlikely to find them growing naturally in the wild.
Because oranges do not spoil easily and are full of vitamin C during the years of world exploration sailors planted orange and other citrus trees along trade routes to prevent scurvy which is a disease that develops from a deficiency of vitamin C.
It is believed that Christopher Columbus was the first to bring orange seeds to America during his second voyage to the region in 1493.
There are now over 600 varieties of oranges worldwide.
There are typically ten segments inside an orange.
Ideal conditions for growing oranges are in sub-tropical areas that have good amounts of sunshine yet moderate to warm temperatures (15.5°C - 29°C (60°F - 84 °F).
Orange peel can be used by gardeners to sprinkle over vegetables as a slug repellent.
The white orange blossom, is the state flower of Florida. It is highly fragrant and has long been used in weddings as cake decoration, in bridal bouquets and in head wreaths. The blossom essence is an important component in the making of perfume and the petals can also be made into "orange blossom/flower water".
Almond sherry ice cream with honeyed figs 
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
For ice cream:
3 cups half and half
4-inch strip fresh lemon zest
4-inch strip fresh zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry*
For figs:
12 soft (moist) dried Calimyrna figs
1 cup Amontillado Sherry
1 cup fresh juice
6 tablespoons honey
candied zest
Make ice cream:
Bring half and half with lemon and zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
Whisk together yolks, sugar and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture.
Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon. Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming.
Chill until thoroughly cold, about 3 hours. Freeze in an ice cream maker. Transfer to an airtight container and freeze until firm.
Make figs:
Bring figs, Sherry, juice and honey, cover to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup. Cool figs in syrup.
Serve ice cream with honeyed figs and syrup and a few candied zest sprinkled over.
*Note: Amontillado is a mellow almond flavor sherry.
Apple betty
Serves: 8
Preparation time: 20 minutes
Cooking time:50 minutes
6 cups apples, peeled and sliced, (granny smith or McIntosh)
1 cup Graham cracker crumbs
3/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup juice
Topping:
1/2 cup Graham cracker crumbs
1/4 cup dark brown sugar
1 teaspoon cinnamon
4 teaspoon melted butter
1 teaspoon vanilla extract Preheat oven to 350 degrees.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.
Apple orange cake
Serves: 12
Preparation time: 20 minutes
Cooking time:50 minutes
Topping:
1/3 cup packed brown sugar
3 tablespoons chopped pecans
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
2 teaspoons butter
Cake:
2 cups chopped peeled apples
1/2 cup raisins
1 tablespoon sugar
1 teaspoon cinnamon
2/3 cup packed brown sugar
1/2 cup sugar
1/3 cup canola oil
3 eggs
1 tablespoon grated rind
2 teaspoons vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 cup light sour cream
1/3 cup juice Preheat oven to 350 degrees.
Butter a 10-inch springform pan.
Topping:
Mix together brown sugar, pecans, flour and cinnamon; blend in butter.
Cake:
Mix together apples, raisins, 1 tablespoon sugar and cinnamon. Beat together brown sugar, sugar and oil. Add eggs, one at a time, beating well after each. Beat in rind and vanilla. Mix together flour, baking powder and soda. Mix together sour cream and juice. Add flour mixture and sour cream mixture alternately to egg mixture, mixing just until blended. Stir in half of apple mixture.
Spread batter into pan.
Top with remaining apple mixture and sprinkle with Topping. Bake for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool on wire rack. Cake can be frozen.
Apricot sorbet
Serves: 6
Preparation time: 1 hour
8 apricots, pitted
1/2 cup sugar
1/2 cup water
1/4 cup juice
2 tablespoons lemon juice
mint sprigs as garnish In medium saucepan, combine apricots, sugar, water, and lemon juice over high heat. Bring to boil.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.
Asparagus with orange and endive salad
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large s, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon juice
1 tablespoon white sugar
salt and pepper to taste To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, s, and red onion.
Whisk together the raspberry vinegar, canola oil, juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Chocolate marquise with orange sauce
Serves: 10
Preparation time: 25 minutes
Cooking time:10 minutes
For the mousse:
4 ounces semi sweet chocolate
5 large egg yolks
1 1/2 cups confectioner's sugar
4 ounces unsalted butter, softened
1 1/4 cups cocoa powder
2 cups heavy cream
for the sauce:
1/2 cup juice
2 large eggs
1/3 cup sugar
2 cups milk
1 teaspoon grated rind For the mousse:
Melt chocolate in a double boiler.
Beat egg yolks with confectioners sugar until light an thick. Beat in the melted chocolate until mixture is smooth.
Gradually add the soft butter and sifted cocoa, beating until mixture is well blended. Whip the cream to a medium peak.
Fold in the chocolate mixture.
Spoon mousse in a decorative mold. Chill for 2 to 3 hours.
For the sauce:
Boil the juice and reduce to half. Beat the eggs with the sugar. Add the scalded milk and rind. Cook over low heat, stirring with a wooden spoon until thick. Do not boil. Add juice. Refrigerate. Unmold mousse. Serve with the sauce.
Chocolate orange cheese cake
Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour 10 minutes
3 cups plain yogurt
1/2 cup Graham cracker crumbs
1 cup sugar
3/4 cup sifted cocoa
1 tablespoon cornstarch
1 8-ounce package light cream cheese, softened
2 eggs
2 egg whites
1 tablespoon finely grated rind
2 cans (10-ounce each) mandarin segments, drained Line a large sieve with a double layer of cheesecloth; set sieve over bowl.
Pour yogurt into sieve; let drain in refrigerator 4 to 6 hours or until yogurt remaining in sieve measures 2 cups. Discard liquid in bowl.
Spray base and sides of 8-inch springform pan with nonstick baking spray.
Sprinkle cracker crumbs evenly over base of pan; set aside. Stir together sugar, cocoa and cornstarch.
Using electric mixer, beat cream cheese until smooth.
Beat in eggs and egg whites one at a time, beating well after each addition.
Slowly blend in cocoa mixture and rind until combined.
Whisk in yogurt until smooth.
Pour cheesecake mixture into prepared pan. Bake for about 1 hour and 10 minutes, until cheesecake is just set but centre still jiggles slightly. Turn oven off.
Run a sharp knife around edge of pan to loosen. Leave cheesecake in oven with door closed for 1 hour. Remove from oven. Place on wire rack; let cool completely. Refrigerate, covered, until chilled. Release sides of pan; place cheesecake on serving plate.
Chocolate-orange sorbet
Serves: 6
Preparation time: 2 hours
Cooking time:5 minutes
1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 cups water
2 ounces bittersweet chocolate, chopped
2/3 cup fresh juice
2 tablespoons light corn syrup
2 teaspoons grated zest Combine sugar and cocoa. Whisk in water. Bring to boil in a saucepan, whisking constantly for 3 to 4 minutes.
Reduce heat, and add remaining ingredients. Stir to melt chocolate. Refrigerate 1 hour or more.
Make sorbet in an ice cream maker.
Citrus kosho - japanese citrus chili paste
Serves: 8
Preparation time:20 minutes
1 lemon ( Meyer lemon if available)
1 lime
1 small grapefruit
1 small
2 stalks lemongrass
2 serrano or jalapeňo chilis
1 tablespoon fine grained salt
Zest the lemons, limes, along with the grapefruit and into a medium bowl. Remove the fibrous outer layers and tops and bottoms from the lemongrass, leaving the tender center of the stalk. Finely chop the center of the stalk and add to the bowl. Finely slice the chili, and add it, seeds and all, to the bowl.
Transfer the ingredients to a mortar, add the salt, and pound with a pestle until everything combines into a rough paste (alternatively, blend in a food processor or blender into a fine paste). Juice one half of a lemon and one half of a lime and add the juice to the paste and stir.
Place in a glass jar, cover, and let ferment a few days at room temperature. Store in refrigerator.
Will keep in the refrigerator for about a month.
Corned beef and carrots with marmalade-whiskey glaze
Serves: 6
Preparation time: 20 minutes
Cooking time:45 minutes
Nonstick vegetable oil spray
1 cup sweet marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 small carrots, peeled, halved lengthwise
Fresh parsley sprigs Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
Cranberry eggnog cheesecake
Serves: 12
Preparation time: 35 minutes
Cooking time:10 minutes
1 1/2 cups fine vanilla wafer crumbs
3/4 cup sugar
1/3 cup butter, melted
5 eggs
1/4 cup juice
1/4 cup dark rum
1 envelop unflavored gelatin
3 8-ounce packages cream cheese (light or regular)
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 cup cranberry sauce Combine crumbs and 1/4 cup sugar. Blend well with a fork. Stir in butter. Press evenly into bottom and partway up sides of a 9-inch springform pan. Refrigerate.
Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish.
Pour juice and rum into a heavy bottomed saucepan. Sprinkle gelatin over top. Let stand to soften, about 5 minutes.
Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 egg yolks.
Stir constantly over medium low heat until sugar dissolves and mixture thickens a little. Remove from heat. Beat cream cheese until smooth.
Beating at high speed, gradually add mixture, about ½ cup at a time, until smooth. Beat in vanilla and nutmeg. Beat remaining egg whites until they hold soft peaks.
Place egg whites on top of cheese mixture. Gently fold together, until no lumps of egg white remain.
Pour into chilled shell. Break up cranberry sauce. Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce.
Refrigerate until set, at least 4 hours. Cheesecake will keep well for 2 days.
Crêpes suzette
Serves: 8
Preparation time: 25 minutes
Cooking time:30 minutes
For the crêpes:
1 cup flour
1/4 vegetable oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter
For the sauce:
1/4 cup unsalted butter
1/3 cup sugar
1 tablespoon coarsely shredded peel
1/3 cup peel
1 cup juice
1/4 cup sections
For the butter:
1/2 cup Grand Marnier
1/2 cup unsalted butter
1/3 cup sugar
1/3 cup Grand Marnier
1/4 cup grated peel
1/4 cup brandy Crêpe batter:
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer. Melt the butter over low heat, and mix into the crêpe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly. Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Orange sauce:
In a medium skillet, melt 1/4 cup butter. Stir in cup sugar, shredded peel and juice; cook over low heat, stirring occasionally, until peel is translucent, about 10 minutes. Add s, and 1/4 cup Grand Marnier.
Orange butter:
In a small bowl, with an electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier and peel. Use to spread on crêpes - about 1 tablespoon for each crêpe.
To assemble:
Fold each crêpe in half, then in half again. Arrange in pattern in sauce in a baking dish or skillet. Cook over low heat until sauce is hot and crepes are heated through. To serve: Bring crêpes to table right in baking dish or skillet. Gently heat brandy in a small saucepan just until vapor rises. Ignite with match and pour flaming brandy over heated crêpes. Serve with sauce.
VARIATIONS:
CREPES CURACAO: Serve with cooked sliced peaches. Flame with curacao.
CREPES CAFOLA: Flavor batter with coffee extract and grated sweet chocolate. Flame with creme of cacao and Kahlua.
CREPES COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame with Kahlua.
CREPES HAWAIIAN: Serve with fresh sweet pineapple cubes.
Double cranberry soda bread
Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
1/4 cup fresh juice
1 teaspoon zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional) Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.
Frozen orange soufflés
Serves: 6
Preparation time: 20 minutes
3 medium s (tangelos or navels)
1 1/2 pints vanilla ice cream
6 ounces frozen concentrated juice
1/2 cup marmalade
Prepare the shells: Cut the s across in halves. Remove some of the pulp from the halves and cut a thin slice off the bottom to level shells. Fit the shells with a band of foil, doubled, to form a standing collar extending 1 1/2-inch above shells.
In a mixing bowl, combine the ice cream and juice concentrate. Soften and mix well to combine. Fill the prepared shells, level with the foil.
Freeze for 2 to 3 hours. Just before serving coat the top of each soufflé with marmalade. Remove the foil surrounding shells and serve.
Fruit sorbet
Serves: 8
Preparation time: 1 hour
Cooking time:10 minutes
2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, , peaches, pears, pineapple, raspberry, strawberries, tangerine)
In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.
Grand marnier orange mousse
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
3 tablespoons Grand Marnier
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.
Orange cake 1
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
6 ounces butter
6 ounces sugar
3 eggs
6 ounces all purpose flour
1 teaspoon baking powder
3 ounces concentrated juice
3 ounces water
ICING:
6 ounces icing sugar
3 ounces concentrated juice
3 ounces water Preheat oven to 350 degrees.
Butter and flour a 9-inch mold. Cream butter and sugar.
Whisk in the eggs one by one. While beating the cake batter, gradually add the flour mixed with the baking powder, alternating with the juice and water.
Bake for 35 to 40 minutes. Unmold on platter.
ICING:
Mix all ingredients in a saucepan.
Boil, and pour over hot cake.
Orange cake 2
Serves: 10
Preparation time: 20 minutes
Cooking time:35 minutes
2 cups flour, all purpose
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/2 cups sugar
3 eggs, beaten
1/2 cup juice Preheat oven to 350 degrees.
Grease two 8 inch round layer cake pans.
Line bottom with wax paper. Combine flour, baking powder, salt, and baking soda.
Cream shortening and sugar. Beat in eggs. Add dry ingredients alternating with juice to obtain a creamy texture batter.
Turn into prepared pans. Bake for 30 to 35 minutes or until center is set. Cool 5 minutes then remove from pans.
Orange charlotte russe
Serves: 12
Preparation time: 30 minutes
Cooking time:8 minutes
2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
2 cups juice
1 envelope unflavored gelatin
2 teaspoons rind
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups heavy cream
3 egg whites
1/2 cup sugar
12 lady fingers Dissolve the gelatin in some juice. Combine with cornstarch, sugar, egg yolks, juice, and rind.
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks.
Fold the cream and egg whites into the mix. Line the sides of an 8 inch spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with whipped cream and slices if desired.
Orange chiffon cake with orange fluff icing
Serves: 12
Preparation time: 35 minutes
Cooking time:1 hour
2 cups all cakeflour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup water
3/4 cup juice
1 teaspoon rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
ORANGE FLUFF ICING
1 cup sugar
1/2 cup egg whites
1 teaspoon grated rind
1/4 cup juice
1 teaspoon cornstarch Preheat oven to 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with fluff icing.
ORANGE FLUFF ICING
Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.
Orange glazed ham
Serves: 8
Preparation time:30 minutes
Cooking time:4 hours
Baste the ham every 30 minutes
Carrots and turnips may be cooked with the ham.
1 (8 to 10-pound) smoked ham, bone-in, skin on
Salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup sage oil or virgin olive oil
1/2 cup (1 stick) unsalted butter, cut in chunks
2 medium navel s, sliced thin, seeds removed
2 cups juice
1 cup light brown sugar, packed
1/2 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds peeled baby carrots Preheat the oven to 300 degrees F.
Preheat the oven to 300 degrees F.
Place the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season with salt and pepper.
Chop about 6 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Prepare the glaze while the ham cooks.
1. For the glaze: Place a saucepan over medium heat. Add cut up butter, s, juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
2. After the ham has been cooking for about 2 hours, pour the glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and return the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
3. Scatter the carrots and turnips of used around the ham and coat in the glaze. Place the ham back in the oven and cook for a final 30 minutes, until the vegetables are tender, the ham is dark and crispy, and is glistening with a sugary glaze.
4. Set the ham on a cutting board to rest before carving. Serve the carrots and glaze on the side.
Orange mousse
Serves: 8
Preparation time: 25 minutes
Cooking time:12 minutes
3/4 cup sugar
1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh juice
1/2 cup heavy cream
for garnish: sections and raspberries In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into juice. Combine juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with sections and raspberries.
Orange mousse cake with grand marnier
Serves: 10
Preparation time:75 minutes
Cooking time:10 minutes
1 recipe Grand Marnier mousse
1 recipe almond genoise cake
2 large seedless s
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup water
3 tablespoons Grand Marnier
1/4 cup apricot jam
1 ounce sweet chocolate Slice s thinly.
Boil water and sugar. Steep s in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced s on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.
Orange mousse meringue pie
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour 10 minutes
FOR MERINGUE SHELL:
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon white vinegar
1 cup sugar
1 tablespoon cornstarch
FOR ORANGE MOUSSE FILLING:
1 envelope unflavored gelatin
1 1/2 cups juice
3 egg yolks
2 tablespoons grated rind
1/2 cup sugar
3/4 cup chilled Cool whip or whipped cream MERINGUE SHELL:
In a mixing bowl, beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Whisk in cornstarch. Line baking sheet with parchment paper or greased foil; spread with meringue to make 9-inch circles, forming 1-inch high rounded rim. Bake in center of 250 degree oven for about one hour or until crisp. Turn oven off and let meringue dry one hour. Remove from oven and gently peel off paper. Place on serving plate.
ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup. of the juice. Set aside. In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. Add rind, remaining juice, and sugar. Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon. Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened. In a bowl, fold Cool whip or whipped cream into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.
Orange mousse meringues
Serves: 8
Preparation time: 40 minutes
Cooking time:3 hours
Meringue shell:
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon cornstarch
Orange mousse filling:
1 envelope unflavored gelatin
1 1/2 cups juice
3 egg yolks
2 teaspoons grated rind
1/2 cup granulated sugar
3/4 cup chilled evaporated milk FOR MERINGUE SHELL:
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Blend in cornstarch.
Line baking sheet with parchment paper. Spread with meringue to make 9-inch circles, forming 1-inch high rounded rim.
Bake in center of oven for about one hour or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove from oven and gently peel off paper. Place on serving plate.
FOR ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup of the juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind, remaining juice, and sugar.
Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon.
Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened.
In a bowl, beat evaporated milk for minute or until thick and foamy; fold into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.
Orange parfait
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
8 egg yolks
1 8-ounce can frozen juice
4 s
2 cups whipping cream
1/2 cup sugar Combine the first three ingredients in a large stainless bowl.
Whisk over a pan containing boiling water until the mixture triples in volume.
Transfer to an electric mixer and continue whipping until mixture in cool.
Whip the cream until firm. Add sugar gradually while mixing. Gently fold cream into mix and spoon into a decorative mold or individual dessert dishes.
Allow to freeze for at least an hour then unmold on plates or serving platter.
Orange pound cake
Serves: 12
Preparation time: 25 minutes
Cooking time:55 minutes
2 tablespoons grated peel
1 cup fresh juice
1 3/4 cups sugar
1 cup butter
3 cups cake flour
1 teaspoon baking powder
3/4 teaspoon vanilla
1/2 teaspoon baking soda
4 eggs
For the candied s:
2 cups water
3/4 cup sugar
2 large s (navel or tangelos) Preheat oven to 350 degrees.
Grease and flour a 10 inch Bundt pan or tube pan.
Grate 2 tablespoons of peel and combine with 1 cup fresh juice.
In an electric mixer, beat the sugar and butter until light and fluffy.
Add remaining ingredients at low speed including peel and juice.
Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10minutes.
Remove from pan. Cool completely on rack. Transfer to a serving tray.
Note:
This cake can also be baked in 2 8-inch by 4-inch loaf pans, or mini loaves cakes pans. Baking time will vary, about 35 to 40 minutes for mini loaves.
Candied s:
Combine water and sugar in a 4 quart saucepan.
Bring to a boil. Wash and slice s across into 1/4-inch slices.
Add to syrup, and boil or medium-high heat until syrup starts to thicken, about 15 minutes.
Cool syrup for 5 minutes, and carefully arrange slices on top of cake.
Pour syrup over. Keeps for 2 to 3 days, covered, or freeze for up to 1 month.
Orange prune nut loaf
Serves: 10
Preparation time: 40 minutes
Cooking time:45 minutes
1 medium , unpeeled
1/2 cup juice
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prunes, chopped
1 cup walnuts, chopped
1 egg
2 teaspoons butter, melted
1/2 teaspoon vanilla Preheat oven to 350 degrees.
Wash , and coarsely chop in a meat grinder or blender. Add to juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.
Orange raisin cake
Serves: 8
Preparation time: 25 minutes
Cooking time:50 minutes
1 large , unpeeled
3/4 cup boiling water
1 large egg
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
3/4 cup raisins
1/2 cup nuts, chopped (walnuts or pecans) Preheat oven to 350 degrees.
Cut into pieces. Remove seeds.
Put in blender with boiling water. Blend until smooth. Add egg and oil. Blend a few minutes more.
Combine remaining ingredients in a bowl and stir well.
Add liquid from blender to the dry ingredients. Stir until just blended.
Pour into greased 9-inch by 5-inch by 3-inch loaf pan or into 3 mini loaf pans. Bake about 50 minutes. Unmold on cake rack.
Orange sherbet
Serves: 6
Preparation time: 1 hour
1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated zest
1/2 cup juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white
Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved.
Stir in zest, juice, lemon juice and egg yolk. Set aside. In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form.
In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time.
Pour in an ice cream maker and process according to manufacturer's instructions.
Orange sherbet bombe
Serves: 8
Preparation time: 15 minutes
1 1/2 quarts sherbet
1 1/2 quarts vanilla ice cream
Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes.
Beat sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer.
Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream.
If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining.
Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets.
Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight.
To unmold: Dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.
Orange soaked cake
Serves: 10
Preparation time:20 minutes
Cooking time:50 minutes
For the cake:
1-1/2 tsp. baking powder
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
1 Tbs. vanilla extract
2 cups sugar
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
3/4 cup strained fresh juice
5 large eggs
For the syrup & glaze:
1 cup confectioners' sugar, divided
1/2 cup frozen juice concentrate, thawed
2 Tbs. dark rum
1 Tbs. unsalted butter, melted Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
Orange-cranberry topping
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
2 medium pears or apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
1/2 cup juice
1 teaspoon zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)
In a medium saucepan combine pears or apples, cranberries, juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.
Orange-honey jello
Serves: 4
Preparation time: 15 minutes
2 envelops unflavored gelatin
1/4 cup cold water
1/3 cup honey
2 cups fresh juice
Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over water bath until melted. Add juice. Pour in molds. Set in refrigerator for 1 to 2 hours. Serve cold.
Peach cobbler #1
Serves: 8
Preparation time: 15 minutes
Cooking time:50 minutes
8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons juice
1/2 teaspoon nutmeg
topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.
Peanut butter coconut pudding
Serves: 8
Preparation time: 25 minutes
Cooking time:1 hour
1/2 cup peanut butter
1/2 cup sugar
1/2 cup soft butter
1 egg
1 cup milk
1/3 cup molasses
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon each cinnamon, nutmeg, and cloves
grated rind of 1
3 1/2 ounces flaked coconut In a bowl, mix peanut butter, sugar and butter. Stir in egg. Add milk and molasses. Stir in remaining ingredients. Grease and flour a 1 1/2 quart steamed pudding mold or soufflé mold. Fill with pudding mixture and cover loosely with a piece of greased foil. Preheat oven to 350 degrees. Place a pan of water into the oven. Place pudding into water and bake for 1 hour. Cool in pan for 5 minutes. Tap to loosen and invert onto serving platter. Serve warm with vanilla ice cream, whipped cream, hard sauce or custard sauce.
Poached pears with spiced caramel sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
For poached pears:
4 juice s
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears
For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts Poach pears:
Remove zest of in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from s and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
Pumpkin-orange pie
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
CRUST:
1 1/3 cups graham crumbs
1/3 cup ground almonds, toasted
2 tablespoons sugar
1/4 teaspoon grated peel
1/3 cup butter, melted
Filling:
2 3-1/2-ounces vanilla instant pudding
1 cup evaporated milk
4 ounces cream cheese, softened
14 ounces pumpkin puree
1 tablespoon frozen juice concentrate
1/2 teaspoon vanilla
1/4 teaspoon grated peel
1/4 teaspoon cinnamon
Crust:
Preheat oven to 350 degrees. In small bowl, thoroughly combine the crust ingredients. Press mixture over bottom and side of 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
Filling:
In large mixer bowl, combine pudding mix with 1 cup evaporated milk. Beat until well blended, 1-2 minutes.
Beat in cream cheese until smooth. Gradually beat in remaining ingredients.
Pour in crust. Freeze until firm. Allow frozen pie to stand at room temperature 10 to 15 minutes before slicing.
Garnish with whipped if desired.
Rhubarb compote
Serves: 6
Preparation time: 15 minutes
Cooking time:15 minutes
1/2 cup sugar
1/2 cup fresh juice
6 strips peel
1 cinnamon stick
8 cups cut rhubarb In a heavy non reactive saucepan, combine all ingredients. Bring to boil.
Lower heat and simmer 15 minutes or until tender.
Remove from heat, discard cinnamon stick and peel.
Serve at room temperature or chilled.
Rhubarb tart with orange-ginger glaze
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 cup fresh juice
1/2 teaspoon grated ginger
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound red rhubarb stalks, unpeeled and thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated zest
Accompaniment: vanilla ice cream
Preheat oven to 400°F with rack in middle.
Stir together juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Souffléed crêpes with cointreau
Serves: 8
Preparation time: 1 hour
Cooking time:12 minutes
Crêpe batter
1 cup flour
2 eggs
1 egg yolk
2 cups milk
5 teaspoons butter, melted
grated zest of 1
Pastry cream
2 cups milk
6 egg yolks
1 cup white sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup Cointreau
2 eggs, separated
6 egg whites
1/4 teaspoon cream of tartar
confectioner's sugar for dusting Crêpe batter:
In a mixing bowl, whisk together the flour, eggs and milk until the batter is smooth. Stir in the cool melted butter and zest. Let the batter rest for 30 minutes.
Heat a 7-inch nonstick pan until a drop of water will sizzle on it. Then ladle in 2 ounces of the batter, tilting the pan to coat the bottom. Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip it with the spatula and cook the other side. Transfer to a plate and set aside. Continue cooking the other crêpes. Stack the crêpes as they are made.
Pastry cream:
In a heavy-bottomed saucepan, bring the milk to a boil. In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour, cornstarch and vanilla. Mix well. Pour the scalded milk over the egg yolk mixture, and whisk well to blend. Return the mixture to the saucepan. Bring to a boil, while whisking constantly. Reduce the heat and simmer 5 minutes, whisking to reach all parts of the pan.
Transfer the pastry cream to a mixing bowl. Mix in the vanilla extract and Cointreau. Cover with a film wrap to prevent a crust from forming. Let cool.
Preheat the oven to 350 degrees F. Beat the egg whites and the cream of tartar with an electric mixer until stiff peaks form.
Whisk 1/3 of the egg whites into the pastry cream mixture to loosen it; fold in the remaining egg whites.
Line 8 crêpes on a working surface. Divide and spoon the soufflé filling on one-half of the crêpes and fold the opposite side over.
Bake until the crêpes have risen and puffed, about 10 minutes. to serve, transfer the crêpes to individual hot plates. sift confectioner's sugar over each crêpe. Serve immediately.
Strawberry-orange sherbet
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
2 pints strawberries, cleaned and hulled
2 1/4 cups fresh juice
1 teaspoon unflavored gelatin powder
3/4 cup sugar
Puree 1/2 of the strawberries. Strain. Combine with juice. In a small bowl, mix gelatin with 2 tablespoons -strawberry juice. Stir to dissolve, and let soften for 5 minutes. Warm gelatin over low heat. Stir into -strawberry juice. Add sugar, and stir to dissolve.
Freeze in ice cream maker.
Slice remaining strawberries. Sprinkle with sugar if needed. Scoop sherbet into bowls. Top with strawberries.
Tangerine jelly
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
4 fresh tangerines or tangelos
30 pieces white sugar cubes
2 cups dry white wine
1 envelope unflavored gelatin Rub the tangerines all over with the sugar cubes, collecting as much skin oil on the cubes as possible. Pare some skin and cut into fine strips.
Peel remaining tangerines. Remove sections, discarding membranes and seeds.
Place sections in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool. Fill into glass cups. Chill to set. Arrange tangerine sections on top.
Serve with Lemon or lime mousse
Tangerine soufflés
Serves: 6
Preparation time: 40 minutes
Cooking time:12 minutes
2 cups freshly squeezed juice
1 1/2 cups sugar
3 tangerines, peeled, quartered and seeded
3 tablespoons Grand Marnier
unsalted butter, for ramekins
6 large egg whites
Orange Strawberry Sauce (recipe follows)
1 quart strawberries, cleaned, hulled and sliced
1/4 cup Grand Marnier 4 tablespoons sugar, plus more if necessary
3 tablespoons tangerine juice
In a medium saucepan, heat juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice.
In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly coarse. Add Grand Marnier, and process to combine. The purée should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the purée to the saucepan.
Preheat the oven to 400 degrees. Generously butter six 8 ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine purée until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
Transfer soufflé mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the soufflés until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with strawberry sauce.
ORANGE STRAWBERRY SAUCE
In a blender, purée strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
Togarashi ichimi
Serves: 10
Preparation time:10 minutes
Technically togarashi is a small, hot red Japanese chili available both fresh and dried, but its most popular use is as part of a traditional spice mix that commonly comprises seaweed, orange zest, ginger, sesame seeds, and chile powder. Though “spice mix” may call to mind Chinese five-spice or curry powder, togarashi, sometimes called ichimi, is often used as a finishing spice.
2 tablespoons ground red pepper, such as ichimi togarashi or cayenne pepper
1 tablespoon granulated dried peel
1 tablespoon white sesame seeds and/or black sesame seeds
1 teaspoon hemp seeds and/or poppyseeds
1 teaspoon ground sansho peppercorns or Sichuan peppercorns
1 teaspoon nori flakes (cut from about ½ sheet nori, or sold as anori)
¼ teaspoon ground ginger
Place all ingredients in a medium bowl, and whisk to combine.
Transfer the blend to an airtight container, and keep it in a cool, dry place.
Sprinkle a small amount on grilled meats, noodle soups, and more.
Wine jelly
Serves: 6
Preparation time: 15 minutes
Cooking time:none
2 envelopes unflavored gelatin
1 cup sugar
1/3 cup juice
3 tablespoons lemon juice
1/2 cup red wine
1/2 cup Madeira wine
Mix the gelatin and sugar together in small bowl. Stir in 1/2 cup cold water and let soften for 5 minutes. Pour 1 1/2 cups boiling water over and mix well to dissolve. Add juice, lemon juice and wines. Pour into a mold and chill until firm.
Winter citrus compote
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine
1 cup fresh juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless s
1 blood
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced
In a saucepan combine wine, juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.
Yogurt orange cake
Serves: 8
Preparation time:15 minutes
Cooking time:45 minutes
For the cake:
3/4 cup (150g) granulated sugar
Grated zest of 1
¾ cup (110g) whole plain yogurt, sour cream or Greek yogurt
2 large eggs, at room temperature
1 tsp. vanilla extract
1½ cups (180g) cake flour
2 tsp. baking powder
¼ tsp. fine sea salt
½ cup neutral oil, such as canola or grapeseed
For the soaking syrup:
2 Tbsp. Grand Marnier
2 Tbsp. juice
¼ cup (50g) superfine sugar
For the glaze:
¾ cup apricot jam or marmalade
2 tsp. rum or water
1. Make the cake
Step 1
Preheat the oven to 350°F. Butter and flour an 8½ x 4½-inch loaf pan.
Step 2
Combine the sugar and zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.
Step 3
Whisk the yogurt, eggs and oil together. Add the zesty sugar and vanilla and whisk to thoroughly combine. Add the flour, baking powder and. Whisk just to combine.
Step 4
Pour into the prepared pan and bake for 45 minutes, or until a knife inserted in the center comes out clean.
2. Make the soaking syrup
Step 5
Prepare the syrup by heating the Grand Marnier and juice in a microwave until warm, but not hot. Stir in the sugar to dissolve. Drizzle this over the cake while still warm.
3. Make the glaze
Step 6
To make the glaze, warm the jam with the rum over low heat. Strain. Brush onto the cake once it has cooled to room temperature.
Yuja tofu creme brulee
Serves: 6
Preparation time:15 minutes
Cooking time:12 minutes
1/2 cup granulated sugar
Zest of 1
1/2 cup yuzu juice
1/2 cup fresh juice
Pinch of salt
1 block semi-soft or firm tofu
For serving:
Orange segments
Asian pear, thinly sliced
Whipped cream (or coconut whip)
Lemon zest
Reserved citrus syrup Step 1
In a small bowl, combine the sugar and zest. Rub them together with your fingers until fragrant—this helps release the essential oils from the peel.
Step 2
Transfer the sugar and peel to a small saucepan. Add the yuzu juice, juice, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat.
Step 3
Slice the block of tofu in half horizontally. Use a round cutter or glass to cut out circular portions from the tofu (reserve the scraps for another use, like smoothies or scrambles).
Step 4
Place the tofu rounds into the simmering syrup. Let them gently simmer for 5–8 minutes, spooning the syrup over the tofu to infuse it with flavor. Remove from heat.
Step 5
Carefully remove the tofu and set it aside on a baking sheet. Strain the citrus syrup and reserve it for serving.
Step 6
Sprinkle about 1 teaspoon of sugar over each tofu round. Use a kitchen torch to caramelize the top until golden and crisp.
Step 7
Plate the brûléed tofu with segments, sliced Asian pear, a dollop of whipped cream, lemon zest, and a drizzle of the reserved syrup.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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