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Posts Tagged ‘orange’

Pumpkin Pie

Every year I tell myself, that this year I am going to make a Pumpkin Pie myself. But every year I resolve to to a store-bought pie which is pretty good and so quick and easy. But if you make the pie crust ahead-of-time and store it in the freezer then it’s really not too much trouble making the pie yourself, not to mention, how wonderful this Pumpkin pie taste. The filling has an added wonderful orange flavor which really compliments the pumpkin and it is light in texture. I was contemplating making my own pumpkin puree as well but was concerned with getting the correct water content in the puree and possibly ending up with a soggy pie crust, so I opted for the canned puree, which is just fine. Enjoy!

Pumpkin Pie (serves 8-10)

Ingredients:

For pie crust (makes two pie crusts)

350 grams all-purpose flour ( 12.3 oz or 2 1/2 cups)

1 teaspoon salt

1 tablespoon sugar

226 grams unsalted butter, cold and cut into 1/2 inch pieces (8 oz or 2 sticks)

1/4 to 1/2 cup ice water (60-120 ml)

For the filling

15 oz canned pumpkin puree (425 grams)

1/2 cup light brown sugar, lightly packed

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 teaspoon grated orange zest

3 large eggs, lightly beaten

1 cup heavy cream

1/2 cup whole milk

2 tablespoons dark rum

Directions:

For the pie crust: Cut up butter and place in refrigerator until ready to use. Place flour, salt and sugar in a food processor, process of combine. Add cold butter to flour and pulse until butter is the size of small peas. Add 1/4 – 1/2 cup ice water in a steady stream through feed tube, only until dough starts to clump together when pinched. Careful not to overmix. Turn dough onto countertop and quickly work it together into a ball. Divide into two equal portions and flatten each portion into a 5 inch (12 cm) disk. Wrap each disk in plastic wrap and refrigerate for 30-60 minutes. At this point you can also freeze dough for up to 1 month. Defrost dough in refrigerator overnight before using.

On a lightly floured surface, roll out dough to fit into a 9 inch (23 cm) pie dish. To prevent dough from sticking to countertop keep lifting and rotating dough. Roll dough onto rolling pin and lift dough into pie dish. Gently press dough into place, do not pull dough as this will cause shrinkage. Trim dough with a knife around the outer edge, fold excess dough inward to form an edge and crimp edge to create a scalloped look if desired. Chill dough before blind baking.

Preheat oven to 425 degrees F (218 degrees C). After dough has chilled, place pie dish onto a baking sheet. Using a fork prick holes in the bottom and sides of dough. Line pie with parchment paper and fill 3/4 full with pie weights or dried beans. Bake crust for 15 minutes. Remove parchment paper and weights and bake for another 5 minutes.

For the Filling: Reduce oven temperature to 350 degrees F (177 degrees C). In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk and rum,  making sure egg whites are broken up. Pour filling into pre-baked pie shell and cover pie edges with foil to prevent excessive browning. Bake for 55 – 65 minutes or until a knife inserted into center comes out clean. Place baked pie on a wire rack to cool. Serve at room temperature with a dollop of whipped cream. Store leftovers in refrigeator. Enjoy!

Source: Pie Crust – Joy of Baking. Pumpkin Filling – Barefoot Contessa, Foolproof

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Rhubarb Muffins with Orange Zest

Rhubarb Muffins with Orange Zest

It’s Rhubarb season! Well actually, the season is almost over and I have been wanting to bake something special with my wonderful tart Rhubarbs that I picked up at the store. This recipe has two of my favorite ingredients in it, marzipan and rhubarb, yum! It also has orange zest which can sometimes be a little potent. The recipe calls for 2 teaspoons of orange zest and I think maybe next time I make these scrumptious muffins I may scale it back to 1 1/2 teaspoon, allowing the Rhubarbs to shine a little more. If you are looking for some more Rhubarb recipes check out these posts: Rhubarb Granita, Rhubarb Koldskål and Rød Grød Med Fløde. Enjoy your Rhubarbs!

Rhubarb Muffins With Orange Zest (makes 12-14 muffins)

Ingredients:

125 grams butter (4.5 oz), at room temperature

175 grams sugar (6.2 oz)

150 grams all-purpose flour (5.3 oz)

2 teaspoons orange zest, organic

1 1/2 teaspoon baking powder

2 eggs

100 grams shredded marzipan (3.5 oz)

200 grams rhubarb (7.0 oz)

2 tablespoons sugar

Directions:

Preheat oven to 100 degrees C (390 degrees F). Cut rhubarbs into 1 cm slices (0.4 inch). Place into small oven-proof dish and sprinkle with 2 tablespoons sugar. Bake for 15-20 minutes, set aside.

Preheat oven to 175 degrees C (345 degrees F). Place muffin liners into muffin tin, set aside.

Beat together butter and sugar until smooth. Combine flour, orange zest and baking powder. Add flour mixture to butter and mix until combined. Add eggs and mix until smooth. Fold in marzipan and baked rhubarbs. Scoop batter into muffin liners and bake for 25-30 minutes or until golden. Allow to cool completely before enjoying.

Rhubarb Muffins with Orange Zest

Rhubarb Muffins with Orange Zest

Source: hendesverden.dk

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Florentine ew

I first made these Italian cookies for Christmas a couple of years ago and it was Love at first bite. Since then, they have become a “several times a year, kinda thing” at our house and they dissapear faster than any other cookie I make. They are nutty and crispy with a hint of orange, 2 cookies held together with a generous layer of chocolate. Orange and chocolate, does it get any better than that?

Almonds

Almonds

Danish Christmas Tradition: St. Lucia (Saint Lucy’s Day)

St. Lucia is believed to be a saint who suffered a martyr’s death around AD 310. The tradition of celebrating St. Lucia was imported from Sweden during WWII as a passive protest against the German occupation. St. Lucia is celebrated on December 13th and it is seen as a procession lead by one girl wearing a crown of candles on her head followed by other girls who hold a single candle in their hands. All the girls are dressed in white and they sing “Sankta Lucia” while walking slowly and carefully. The St. Lucia procession is performed in schools, hospitals and nursing homes where they bring great joy and excitement.

Bring to a rolling boil

Bring to a rolling boil

Florentine Cookies (makes 28 small sandwiched cookies)

Ingredients:

1 3/4 cups sliced blanched almonds (200 gram or 7 oz)

3 tbsp all-purpose flour

zest of 1 orange (about 2 tbsp)

1/4 tsp fine salt

3/4 cup sugar (155 gram or 5.4 oz)

2 tbsp heavy cream

2 tbsp light corn syrup

5 tbsp unsalted butter (70 gram or 2.5 oz)

1/2 tsp pure vanilla extract

6 oz semisweet chocolate (170 gram)

Directions:

Position a rack in the center of oven and preheat to 350 degrees F. Line baking sheets with parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the almonds, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in vanilla, then pour mixture into almond mixture and stir just until combined. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons  (for 3 inch cookies) or rounded tablespoons (for 6 inch cookies) of batter and roll into balls. Place on prepared baking sheets, leaving 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and even golden brown color, rotating pan halfway through baking time, about 8 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Chop semisweet chocolate and place in a medium heatproof bowl. Bring a saucepan filled with 1 inch water to a simmer and set bowl filled with chocolate over the saucepan, making sure bowl is not touching water. Stir chocolate occasionally until melted and smooth.

Drop a generous amount of melted chocolate (1/2 to 1 teaspoon) onto the flat side of a cookie and press together with a second cookie to form a sandwich. Return to rack and let chocolate set completely.

Glædelig Jul and Merry Christmas♥

Florentine Cookies

Florentine Cookies

Source: Food Network Kitchen

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Irish Soda Bread

Irish Soda Bread

Irish Soda Bread

Sometimes my local grocery store have samples of Irish Soda Bread and I may be making a couple of passes by the baked goods section for a taste. So I have been eyeballing this Irish Soda Bread recipe for quite some time and I finally decided “this is it, today is the day” to make THE BREAD. The bread is delicious and so easy to make. It does feel a little odd that the dough is so wet but it cooked up perfectly. To me this bread is a little more like a cake. It is slightly sweet with a hint of orange flavor. I couldn’t find currants so I used dried cherries instead and that worked out great. Try it, you’ll like it.

Irish Soda Bread

Irish Soda Bread

Irish Soda Bread

Ingredients:

4 cups all-purpose flour, plus extra for currants

4 tbsp sugar

1 tsp baking powder

1 1/2 tsp kosher salt

4 tbsp (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken

1 extra-large egg, lightly beaten

1 tsp grated orange zest

1 cup dried currants or dried cherries

Directions:

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electrical mixer fitted with the paddle attachment. Add the butter and mix on low-speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low-speed, slowly add the buttermilk mixture to the flour. Combine the currants (or cherries) with 1 tbsp flour and mix into the dough. The dough will be very wet.

Dump the dough onto a well-floured surface and knead it a few times into a loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake 45 to 55 minutes, or until a toothpick comes out clean. When you tap on the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Irish Soda Bread

Irish Soda Bread

Source: Barefoot Contessa at Home

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