Homemade Orange Marmalade
Orange marmalade is kind of a random thing for me to make. The reason I made this recipe in the first place is because I needed some marmalade for this week’s TWD recipe (check tomorrow to see how I used it!). I didn’t really want to buy a jar of marmalade, and I had a ton of oranges, so I gave it a try.
Searching for marmalade recipes was scary at first- they all looked difficult and took anywhere from 12-24 hours to make. I finally found an easier version on RecipeZaar, and switched it up to suit my tastes.
Easy Orange Marmalade
(makes one small jar, depending on how large the orange is)
One medium navel orange
1/2 cup sugar
2 tablespoons water
1. Wash the orange thoroughly! Cut off the ends of the orange.
2. Zest the orange. After the zest is collected, peel or cut off the orange skin. Separate the orange into halves and remove any visible seeds.
3. Place orange into a food processor and process until you have a relatively fine pulp.
4. In a medium saucepan, combine zest, orange pulp, sugar and water. Bring to a boil. Reduce heat and simmer about 5 minutes, or until mixture becomes thick and sticks to your whisk/spoon.
5. Pour into small jar or resealable container. Refrigerate to store.
You Want Pies With That? Rosemary Apple Crumb Pie
Pies? And herbs? Really?
Yes, really! This month’s You Want Pies With That? challenge, chosen by Elizabeth, was this:
“After playing with a few ideas, I’ve decided on “Herbs and Spices” as the theme. I think there’s a lot of possibilities there. Obviously a lot of spices go well with pies (cinnamon, nutmeg, ginger etc) but there’s lots of room for creativity: orange-cardamom, chocolate-cayenne, pink peppercorn-grapefruit, etc. And I’m also excited to see what people do with herbs. Pairings like blueberries and fresh mint or strawberries and basil could be delicious, and herbs like lavender and lemon verbena are getting more popular. There are also lots of opportunities for savory pies and tarts with this theme. “
So I came up with Rosemary Apple Crumb Pie, which consists of:
-a sweet tart crust (Dorie’s recipe)
-apple rosemary filling
-sweet crumb topping
I wasn’t expecting it to be that tasty, but it really was good! The rosemary was just subtle enough that it didn’t overpower the apple. I think it would be a great ending to a fall gathering.
Recipe to come!
Playing Around: Blueberry Peach Treats
Today, while I was working on my entry for this month’s You Want Pies with That?, I decided to throw together another little creation- Mini Blueberry Peach Pie and Blueberry Peach Crumble. I was feeling summery, and these little treats really did the trick!
To make the pie, I used up some leftover tart dough (a la Dorie) that I had in the freezer. I molded it into one of my mini-springform pans, added the filling and covered it all with crumb topping. I baked the pie at 350 for 30-40 minutes.
I had some leftover filling and topping, so I threw it in together in some ramekins to make a crumble. I also baked those at 350, for about 25 minutes. The result was super tasty – the blueberries melt into a sweet syrup and the peaches give a freshness to each bite. Everything came together with pantry items- if you don’t have them all, this is an easy recipe to mix and match!
Blueberry Peach Pie Filling
(mine made enough for one mini pie and 2 small crumbles, about 2 cups)
1 can sliced peaches, drained
1 container fresh blueberries
1/3 cup sugar
1-2 tbs fresh lemon juice
1-2 tbs flour
1/2 tsp cinnamon
In a small bowl, mix peaches,blueberries and lemon juice. In another small bowl, mix sugar, flour and cinnamon. Add dry ingredients to fruit and mix well to cover. Use as a pie filling or for other baked desserts.
Crumb Topping
(this will cover one regular 9” pie or crumble)
1/2 cup very cold butter, cut into chunks
3/4 cup flour
1/2 cup granulated sugar
Combine all ingredients in food processor. Pulse until crumbly. Use to top pies, fruit, coffee cakes, or other baked desserts.
Amazing Glazed Salmon: This Glaze is like Candy.
I think most of us would agree that glazes are delicious. Who can argue with adding a little sugar to a savory item? But people, this glaze is outstanding. We used it on some salmon fillets – first I sauteed them on one side with a little olive oil, salt and pepper, then flipped them over, put on the glaze, and finished them in a 400 degree oven. I’m serious when I say this: after a little bit of cooling, this glaze became like candy! I plan to try it on chicken, roasted potatoes, other vegetables, pork, nuts and anything else I can think about. Also, added bonus: it’s made with pantry staples!
Brown Sugar and Mustard Glaze
-adapted from Everyday with Rachael Ray
(covers 4-6 salmon fillets)
1/3 cup brown sugar
1 1/2 tbs honey dijon mustard
juice of 1/2 lemon
Mix, put on just about anything, and throw it in the oven!
Tuesdays with Dorie: Vanilla Almond Cup Custard
This week’s TWD is filled with controversy- who knew so many people disliked eggy custards? It’s a phenomenon I’ve yet to understand, because I enjoyed this week’s TWD.
The chosen recipe was Lemon Cup Custard, and the chooser was Miss Bridget from The Way the Cookie Crumbles. I say, kudos, Bridget, for trying something a little different!
I decided to forgo the lemon and make the vanilla/almond version of Dorie’s cup custard. It turned out just the way a custard should be.. a little eggy, not too sweet, and firmer than pudding. I liked the pretty little wrinkles in the top of mine, and I thought it tasted like a less-sweet version of a creme brulee base. And that’s okay with me, since I love creme brulee! This recipe is lower in calories and sugar than most of the recipes we make, so I’ve decided to embrace it.
And to sum up this post, here’s a picture that says it all…
*Find the recipe here, thanks to the lovely and talented Bridget!
**Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
Saturday Fun: Julie’s Baby Shower
As you know, I love to cook and entertain for people. Yesterday, Tammi and I threw a baby shower for our lovely friend Julie, who is expecting a baby boy (Hank!). Julie had already had two big baby showers, so we decided to do something a little different from basic blue and do a green and orange theme. Everything turned out great! We’re so excited for Julie and were happy to plan the shower. Check out the pictures and recipes below!
Grilled Chicken Wraps with Roasted Tomatoes and Goat Cheese
Cucumber Sandwiches
A Trio of Dips: Cucumber Yogurt Dip, Avocado Tomatillo Dip and Curry Chutney Dip
Crudites and Fresh Melon
Coconut Cupcakes with Pineapple Cream Cheese Frosting (Julie’s favorite.. she’s been a very helpful cupcake tester.)
These wraps are great for a light lunchtime party. They get a little bite from the goat cheese, sweetness from the roasted tomatoes and crunch from the lettuce. Grilled Chicken Wraps with Roasted Tomatoes and Goat Cheese
(recipe adapted from InStyle Parties)
3 large plum tomatoes, sliced
2 tbs olive oil
salt and pepper
3/4 cup (about 5-6 oz) goat cheese, softened
2 boneless, skinless chicken breasts (about 3/4 lb)
2 cups shredded romaine lettuce
4 8-10” flour tortillas
1. Heat oven to 325 degrees. Line sheet pan with foil. Line pan with tomato slices in a single layer, drizzle with 1 tbs olive oil, salt and pepper. Bake until shriveled slightly, 30-45 minutes.
2. While tomatoes are roasting, heat other 1 tbs olive oil in a medium skillet. Saute chicken for 8-10 minutes until cooked, turning once. Let rest until cooled, cut into thin slices.
3. To assemble, heat each tortilla in the microwave for 10 seconds to soften. Spread with goat cheese, top with lettuce, tomato and chicken. Roll tightly, wrap in plastic wrap and chill. When ready to serve, remove plastic, cut into 1” slices and serve.
The cucumber sandwiches were a favorite! They’re perfect shower/tea party food, but would also be great as a passed appetizer. The thin cucumber gives just enough crunch.. it’s the perfect light bite. Open-Face Cucumber Sandwiches
(adapted from Gourmet Girl)
makes 30-40 sandwiches
1 loaf white sandwich bread
1/2 cup cream cheese (4 oz)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped fresh Dill, plus more for garnishing
1 seedless cucumber, sliced thinly
1. To prepare bread, roll each slice to flatten slightly, then use a round cutter to cut bread into small circles (I got two circles from each piece). Cover with a damp paper towel to keep from drying out.
2. Mix cream cheese, garlic powder, salt, pepper and 1 tablespoon dill in a small bowl. Spread lightly on bread, top with cucumbers and garnish with fresh dill sprigs. Cover with a damp paper towel until ready to serve.
(left to right: Cucumber Yogurt Dip, Avocado Tomatillo Dip, Curry Chutney Dip)all recipes adapted from In Style Parties
These dips are a great departure from the norm, giving variety but not overwhelming guests with too many new tastes. The avocado tomatillo dip is a light alternative to guacamole- almost a green salsa/guac hybrid. The curry chutney dip is flavorful, but not spicy, and the cucumber dip is cool and refreshing.
Cucumber Yogurt Dip
(makes about 2 cups)
16oz plain yogurt (2 small containers)
1 seedless cucumber, peeled and grated
1 clove garlic, minced or grated
1 tbs fresh lemon juice
1 tbs fresh minced dill
salt to taste
Thicken yogurt by placing it in a sieve lined with cheese cloth or a coffee filter overnight in the refrigerator (this drains the extra liquid in the yogurt, you could use greek yogurt to skip this step). Mix all ingredients and chill before serving.
Avocado Tomatillo Dip
(makes about 2 cups)
1/2 lb fresh tomatillos (about 5-6), husked, washed and chopped
1/4 cup chopped cilantro
2 cloves garlic, chopped
1 jalepeno, seeded and chopped
1 ripe avocado, pitted, peeled and mashed
1/3 cup sour cream
1 tbs fresh lime juice
salt
Blend first 4 ingredients in a coarse puree. Mix with avocado, sour cream and lime juice. Season with salt and serve. (Can be made a day ahead and chilled.)
Curry Chutney Dip
(makes about 2 cups)
16oz plain yogurt (2 small containers)
1/3 cup mayonnaise
1/4 cup mango chutney (I used Major Grey’s)
1 tbs minced cilantro
1 scallion, chopped
1 tsp fresh lime juice
1 tbs olive oil
1 clove garlic, minced or grated
1 tbs curry powder
Thicken yogurt by placing it in a sieve lined with cheese cloth or a coffee filter overnight in the refrigerator (this drains the extra liquid in the yogurt, you could use greek yogurt to skip this step). Mix yogurt with next 5 ingredients. Heat oil in a small skillet, add garlic and saute 1 minute. Add curry powder and cook until fragrant, about 30 seconds. Remove from heat and cool. Stir into dip, chill and serve.
And in honor of Baby Hank, we rounded out the menu with some Hank’s Orange Cream Soda. We had a great afternoon. To see the Mod Mommy cake and cupcakes, head over to Tickled Pink!
I know, I said I was done talking about cupcakes, but..
I can’t help it.
I need your opinions, so I’m sending you straight to Tickled Pink. Please help me choose a logo, or give me ideas on a logo that you’d like to see. Thank you, you’re wonderful!
Tickled Pink has its own blog!
Tickled Pink Cupcakery now has its own official blog!
Cold Stone Creamery Cupcakes: Hit or Miss?
If you’ve been living under a rock (or don’t spend all day on the internet), you may not have heard of Cold Stone Creamery’s newest gimmick: ice cream cupcakes. I saw them all over the blogs, and I have to admit, I was intrigued. They’ve got three flavors: Sweet Cream, Cake Batter Delux and Double Chocolate Devotion.
I’m a cake batter fan, so I gave the Cake Batter Delux a try. My thoughts: Not Impressed.
First of all, I don’t like cold chocolate shells in desserts. My first instinct was to remove the shell completely. I gave it a try, but then followed my instincts. It didn’t really mesh with the other flavors. The red velvet cake was too cold to taste and seemed like an after-thought. The pink marshmallow icing was very sweet. In fact, it overpowered most of the cake batter flavor that I was looking for. I found myself jealous of my friend Julie’s creation and wished I would have gone with my old favorite.
Even though I’m not a fan, I have to give Cold Stone credit for great marketing. Who am I to judge- I’m jumping on the cupcake bandwagon, too! The advertising and word-of-mouth in the blog world got me into that store to spend my 2.50, so kudos!
What do you think about the Cold Stone cupcakes? Have you tried one? Do you think they’ll last?
Tuesdays with Dorie: Chocolate Armagnac Cake, but not really.
This week’s TWD was chosen by LyB at And then I do the Dishes. This is the infamous Chocolate Armagnac Cake that got Dorie fired for being too creative. In the spirit of Dorie’s creativity, I really messed around with this recipe.. but it’s so good!
My cake should really be called a Chocolate Cherry Kirsch Cake. Here are my changes:
-Semi-sweet chocolate instead of bittersweet chocolate
-Ground almonds instead of walnuts/pecans
-Kirsch and dried cherries instead of Armagnac and prunes
-I made a 1/2 recipe, which made one mini cake and three cupcakes
This cake truly lends itself to creativity. I promise, ladies, I didn’t change it because of the prunes! I just had some dried cherries on hand and thought this might be a tasty rendition. I hope Dorie would be proud. 🙂
And here it is in cupcake form.. of course!
*Find the recipe here.
**Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
