Orange Marmalade

My greatest challenge yet!  We had so many oranges and tangerines left over from Chinese New Year that I needed to find a recipe that was both entirely citrus and useful.  After a bit of Googling, I stumbled on this recipe that is based upon Ina Garten's homemade Orange Marmalade.  It seemed like a lot of work (2 day process!!), but I was on vacation; so why not?

Homemade Orange Marmalade
makes about 8 cups

Ingredients

• 4 seedless oranges
• 1 lemon
• 1 tangerine
• 1 teaspoon vanilla extract
• 7 cups water
• 6 cups granulated sugar

Directions

  Wash your fruits and cut the oranges, lemon, and tangerine in halves.

 Slice each half into thin slices and add them to a large stainless steel pot.

Add the water to your pot and bring the mixture to a boil, stirring often.  Remove from the heat and stir in the sugar until it dissolves.  Add the vanilla extract and stir.  Cover and allow to stand at room temperature overnight. 

The next day, bring the mixture to a boil again.  Reduce the heat to low and simmer uncovered for 2 hours.  Turn the heat to medium and boil gently for another hour, stirring often.  Cook the marmalade until it reaches 220 degrees on a candy thermometer.  I didn't have a candy thermometer; so I followed the directions for double-checking the marmalade: 

"Place a small amount on a plate and refrigerate until it is cool.  If it is firm (neither too runny or too hard) it is done.  It will be a golden orange color.  If the marmalade is runny, continue cooking it.  If it is too hard, add more water."

 Store in jars and keep up to one year.

Chocolate Chip Pancakes

The sudden craving for chocolate chip pancakes led me to Joy the Baker.  Her description and photos of her pancakes were just too good to pass up!  The results were not as sweet as I expected, but that could have been because I used bittersweet chocolate chips-- mmmm.  They were still good though, especially with loads of syrup.  I halved Joy's recipe and achieved success; however, I was surprised at the 15 pancakes that resulted in the batter.  Over the top for just one person?  Maybe if that person wasn't me.

Chocolate Chip Pancakes
makes about fifteen 2.5-inch pancakes

Ingredients

• 1 egg
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (Don't have buttermilk?  Possible substitutions listed below.)
• 2 tablespoons butter, melted and cooled
• 1/4 teaspoon vanilla
• 1/2 cup chocolate chips, semisweet or bittersweet
• 1/4 teaspoon cinnamon
• cooking oil
• maple syrup (optional)
• confectioners sugar (optional)

Directions

1. In a large mixing bowl, beat egg.  Add the buttermilk, melted butter, and vanilla.  Mix well before adding flour, sugar, baking powder, baking soda, and salt.  Whisk the mixture together and fold in the chocolate chips with a spatula.  Let the batter set for at least 10 minutes.
2. In a skillet set over medium-high heat, add 2 teaspoons of oil and allow it to heat. 
3. Using a small ladle, pour about 2-3 tablespoons of the batter into the skillet; my skillet fit 3 pancakes for each batch.  Cook the first side until bubbles form and pop; then, using a spatula, flip the pancakes over to cook for another minute.  Repeat until all the batter is gone.  Serve with maple syrup or confectioners sugar. 

Buttermilk Substitutions (also attributed to Joy the Baker)

1. MILK AND CREAM OF TARTAR: Whisk 1 cup of milk with 1 3/4 teaspoon cream of tartar.  To avoid lumps, mix the cream of tartar with 2 tablespoons of milk first; then, add the rest of the cup of milk.
2. MILK AND LEMON JUICE:  In a 1-cup measuring cup, add 1 tablespoon of fresh lemon juice.  Top the juice with milk.  Stir and let sit for 2 minutes. 

Fruit Salad

My sister bought one of those lovely Edible Arrangements for me for Valentine's Day.  Of course, I ate everything covered in chocolate first; then, I didn't know what to do with the rest of the fruit.  I decided to make enough fruit salad for two lunches, and then saved the rest for a snack.  The fruit was so ripe and delicious...Thanks, Sister! :)




Fruit Salad

Ingredients

• 3 slices of cantaloupe (cut into inch-long cubes)
• 1/2 cup pineapple chunks
• 4 large strawberries, hulled and sliced
• 1/4 cup grapes
• 1/4 cup pecans, roughly chopped
• 1 tablespoon sugar
• 1 tablespoon cold water
• 1/4 Craisins

Directions

1. In a small bowl, combine the water, sugar, and Craisins and let sit for 5 minutes.
2. In a medium bowl, combine cantaloupe, pineapple, grapes, strawberries, and pecans.  Add the Craisin mixture.  Toss and put in the fridge before serving.

Chocolate-Dipped Sugar Hearts

I borrowed this idea from Martha Stewart (view here), but the actual cookie recipe was from my Good House Keeping Bake Sale Cookbook.  Now I want to buy cookie cutters for every holiday and occasion...


Shaped Sugar Cookies
makes about 26 cookies

Ingredients
For the cookies:

• 1/2 cup (1 stick) butter, softened
• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract

For the chocolate:

• 4 oz. semisweet or bittersweet chocolate, roughly chopped
• 2 teaspoons vegetable oil

Directions

1. In a large bowl, whisk together flour, baking powder, and salt.  In a separate mixing bowl, use an electric mixer to beat butter and sugar until creamy.  Add eggs and vanilla until combined.  Gradually add flour mixture until blended.
2. Divide dough into 4 equal pieces; flatten each into a round disk.  Wrap each disk in plastic wrap and refrigerate for at least 5 hours (or overnight).
3. Preheat oven to 350 degrees F.  
4. On lightly floured surface, use a floured rolling pin (or just your hands) to roll/flatten dough to about 1/4 inch thickness.  With floured cookie cutters (mine were 2 inches long), cut dough into as many cookies as possible.  Combine trimmings if desired.
5. Bake for 10-12 minutes.  Transfer to wire racks to cool completely.  Repeat with remaining disks.
6. When cookies are cool, prepare chocolate.  In a glass, heat-proof bowl set over boiled water that is now simmering, melt the chocolate, stirring occasionally.  Add the oil and stir.  Turn the flame off after 1-2 minutes of stirring the chocolate.  Dip half or one-third of each cookie into the chocolate mixture.
7. Transfer cookies to a cooling rack to dry.  If serving sooner rather than later, place cookies on a piece of parchment paper in the freezer for 10 minutes before serving.

Banana-Craisin Bread Pudding

 

I love bread pudding, but I rarely have it.  I was excited to try Martha Stewart's recipe for bread pudding that included bananas and raisins.  This dessert was not overwhelmingly sweet...to sweeten it up, you can try using light brown sugar instead of the granulated.  Of course, I used Craisins instead of raisins because I have a bottomless bag of them from BJ's.  Loved it!

Banana-Craisin Bread Pudding
Adapted from Martha Stewart's Banana-Raisin Bread Pudding

Ingredients

• 1 egg
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• 1/4 cup granulated sugar, plus 1 tablespoon
• 1 1/4 cups 2% milk
• 8 slices of sandwich bread, cut into 1-inch chunks
• 1 large banana, peeled and cut into 1/4-inch slices
• 1/4 cup Craisins
• 1/4 teaspoon cinnamon
• hot water
• vanilla ice cream (optional)

Directions

1. Preheat oven to 350 degrees F.  Spray three ramekins with baking spray; set aside.
2. In a large bowl, whisk together the egg, vanilla, salt, and sugar until combined; whisk in milk.  Add bread, banana slices, and raisins.  Toss gently to combine.  Set aside for 10 minutes to let bread absorb the liquid.  Stir occasionally.  
3. Transfer mixture to prepared ramekins.  Sprinkle a mixture of 1 tablespoon sugar and 1/4 teaspoon cinnamon on top of the three mixtures.  Place ramekins on a shallow baking pan.  Add hot water to the bottom of the pan to help the process.  >>
4. Bake until a toothpick inserted in the center of each comes out clean, about 40-45 minutes.  Let cool 10 minutes before serving.  Serve with vanilla ice cream if desired.  >>

Oven-Roasted Potato Wedges

Oven-Roasted Potato Wedges
makes 4 servings

Ingredients

• 3 red bliss potatoes
• 3 tablespoons EVOO
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon chili powder
• salt and pepper
• grated Parmesan cheese (optional)

Directions

1. Preheat oven to 400 degrees F.
2. Wash and cut the potatoes into 1/2-inch wide wedges. 
3. In a medium bowl, combine paprika, garlic powder, onion powder, and chili powder with a wooden spoon. Add olive oil until combined.
4. Toss potato wedges in mixture until each piece is coated lightly with spices.  Place wedges in a shallow baking pan lined with foil.  Sprinkle with salt and pepper.  Bake for 20 minutes; then rotate the wedges and bake for another 20-25 minutes.  When potatoes are cooked, sprinkle salt.  Transfer to platter and sprinkle with Parmesan cheese if desired.  

Banana Pecan French Toast

Banana Pecan French Toast
makes 2 servings
Adapted from Martha Stewart's Banana Nut French Toast

Ingredients

• 4 slices of sandwich bread
• 1/2 cup pecans
• 2 bananas
• 1/2 cup brown sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• pinch of ground nutmeg
• pinch of salt
• 2 tablespoons vegetable oil
• confectioners sugar (optional)
• maple syrup (optional)

Directions

1.  Preheat the oven to 350 degrees F.  Toast the pecans on a baking sheet for 4 minutes.  Set aside to cool and shut off the oven.

2.  Whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt in a medium bowl.

3.  Peel the bananas and cut into 1/4-inch rounds.  Add them to a separate bowl.  Chop the cooled pecans and add to the bowl along with the brown sugar.  Use a spoon to combine.

4.  In a shallow dish, add two slices of bread side by side and top each slice with 1/4 of the banana mixture each.  Then, add another slice of bread to each.  Pour the egg mixture on top of the bread and soak for 6 minutes.  Carefully flip the sandwiches to soak the other side for 6 minutes.  

5.  Use a small saucepan at medium-low heat to caramelize the rest of the banana mixture.  After 3 minutes, add 1 tablespoon of butter.  Stir the mixture once butter is melted.  Keep to a simmer or low heat to keep warm.

6.  In a large skillet over medium heat, add the oil and other tablespoon of butter.  Once the butter is melted, add the sandwiches side by side and cook for 4-5 minutes.  Carefully flip and cook the other side for 4-5 minutes.  Serve with the warm banana mixture.  You may opt to also use maple syrup or confectioners sugar.

Grilled Caesar Salad

After making my slow-cooked baby back ribs, I knew that I needed a light accompaniment.  After seeing the Neely's make this salad on their show, I was both intrigued about grilling the lettuce and excited about testing their theories out.  I used a Cuisinart Griddler at medium heat to grill my romaine, and I loved both the taste and simplicity of this recipe!

Grilled Caesar Salad
Adapted from the Neely's Grilled Caesar Salad recipe (Food Network)

Ingredients

• 3 garlic cloves
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 3/4 cup EVOO, plus 3 more tablespoons for grilling
• 1/2 cup grated Parmesan, plus extra FRESHLY grated Parmesan for serving
• 3 heads of romaine lettuce hearts, sliced lengthwise in 1/2
• salt and pepper

Directions

1. Preheat grill to medium heat.
2. In a blender, combine the garlic, lemon juice, and mustard.  Add 3/4 cup EVOO and pulse.  Add 1/2 Parmesan and pulse.
3. Drizzle the romaine with the extra EVOO and season with salt and pepper.  Grill for 2 minutes on both sides.  
4. Remove lettuce to a cutting board and cut into 2-inch wide strips.  Place in a bowl and drizzle with the blended dressing.  Add extra Parmesan; toss to coat and serve warm.

Suggestion:  Try this with my Slow Cooked Baby Back Pork Ribs.