Apples to Oranges

I got two large bags of apples and oranges today. What can I do with those? Apples are easy! Pie, apple sauce, baked apples, apple tart, tart tatin, dried apples. Those are just from the top of my head, but THE ORANGES?!?

After searching the internet, I decided Des Oranges Givrées, Orange Marmalade, and Candied Orange Zest were good places to start. 

Des Oranges Givrées (Frozen Oranges)

I used the recipe from this YouTube video bycommentfais ton. 

I doubled the recipe to make 4. Well, because I told you I had an entire sack of oranges to use up! I recommend you watch the video even if you don't understand French to see the technique.

This is an easy, light and refreshing dessert, but it takes time. It's also budget friendly and is guaranteed to impress! 

Des Oranges Givrées
Makes 4 servings

You will need: 
5 oranges, 4 need to be pretty! 
200 mL water (a little more than 3/4 c.)
130 g sugar* (a little more than 1/2 c.)
2 egg whites**

Step one: Wash all your oranges. Cut the tops off of the 4 best looking oranges with a serrated knife. Save those tops! With a small spoon remove the pulp and juice from the oranges and place into a bowl. (I used a serrated grapefruit spoon to make it easier.) Be careful not to damage the exterior. A little pulp may remain inside the skin, but that's OK. If your oranges do not sit properly, you can carefully cut off part of the bottom. Be careful not to make a hole or your filling will leak out later. Place your oranges and tops in fridge for later. 














Step Two: Remove the zest from the 5th orange with a vegetable peeler if you want big pieces that can easily be removed, or use a zester if you want to leave it in the final product. Basically, the zest is only being used to give your syrup a more pronounced flavor. 

Place the water, orange zest, and sugar in sauce pan on medium heat. Stir until sugar is dissolved. Bring just to a boil and remove from heat. Allow to cool completely. About 15 to 20 minutes. 

Step Three: Meanwhile, we need to strain the orange pulp/juice. Using a sieve or a chinois, strain the mixture into a bowl. Use the back of a wooden spoon to press all of the juice out of the pulp. Let the pulp continue to drain while you wait for the syrup to cool. The pulp you discard should be rather dry.
After the sugar syrup has cooled, remove the zest, and whisk in your orange juice. Place this mixture in a flat container and place in your freezer for 30 minutes to an hour and a half.  You don't want it completely frozen into a block, but icy like a slushy.

Step Four: When your orange mixture is ready. Whip your egg whites to stiff peaks. Careful! Don't over whip it. Gently fold egg whites into orange mixture. Start with a little to lighten up the mixture. (Think of it as the sacrifice... lol.) Do not over mix. Work QUICKLY.

In the video, he suggests wetting the outside of the orange (with a little water) to give it a more frosty appearance. Fill the oranges with the mixture, and return immediately to the freezer for a minimum of 4 hours. Before serving. Place the orange tops on little mountain of filling you've created.

You will have some left over filling. This can be served on the side. 

Bon Appetit! 

This one looks a little sad and deflated doesn't it? 

I also made apple sauce and orange marmalade! I will post those recipes later.

*I found this a little sweet. I think next time I will back off on the sugar a bit. You might taste your oranges to see how sweet they are first.

**These egg whites are not cooked. Do not consume if you are pregnant, have a compromised immune system, are very young or old. blah, blah, blah you know the risks I hope. If not read this: http://empoweredsustenance.com/raw-eggs-safe/ or this http://www.cdc.gov/features/salmonellaeggs/ or look up information for yourself. :) 

If you are really too scared to try it, I've seen recipes that substitute whipped cream or whipped creme fraiche. I've never tried those recipes, but with all that fat how can it be bad? 

Quick Dessert

Tonight's Dessert was a simple one.

Step 1) Make a berry salad. Rinse some berries. Chop them up. Toss together in a bowl. Heck, be fancy: throw in some mandarin oranges (drained please) and a few chopped mint leaves...

Step 2) Stir together

• 1/2 c. sour cream
• 3 tbsp brown sugar
• 1 tbsp brandy (or for those who don't partake... 1 tsp vanilla)

Step 3) Next, whip a cup of heavy cream to stiff peaks. Then, fold in the sour cream mixture... (um, yes, of course you can cheat, get the real whipped cream in a can and squirt it out.. but do adjust the amount of brown sugar..... ) 

Step 4) Spoon some berry salad into a bowl and top with whipped cream mixture:

Voilà dessert!

Experiment #33113B.....Blueberry and Meyer Lemon Dessert

Ok, this dessert was truly born from experimentation and necessity. I had a pint of blueberries and two Meyer lemons. I had found a forgotten package of croissant dough, and I needed to use them lest they expire.  

First, I cooked the blueberries with a bit of sugar, the zest and the juice from the lemons. It looked a little thin, so I threw in some cooked apple and some corn starch to thicken it. 

At first, I thought I would make cute little individual pies… but then, I got lazy. There, I said it. I didn’t want to stand there all day pinching closed little pockets of dough that may defy me in the oven and burst open…. 

Then I thought, this yummy fruit concoction I made would be delish on a slice of cheesecake. Then I thought about the “sopapilla cheesecake” a co-worker’s wife used to bring to us. 

Oh, boy, I have an idea. I brushed the bottom of an 8”x8” dish with butter then sprinkled on some cinnamon

sugar. Then, I lined the bottom of the pan with croissant dough. 

I mixed together: 1 (8 oz) brick of cream cheese, ½ c. sugar, 1 egg and a ¼ tsp. of lemon extract (I would have used zest, but it was all in my blueberry mixture).  I spread this mixture onto the croissant dough. I topped that with my cooled fruit mixture. 

I added another layer of croissant dough, brushed on more melted butter, and sprinkled with more cinnamon sugar. (My cinnamon is light because my husband doesn’t care for copious amounts like I do.) I popped it into a 375°F oven for about 30 min. oh, wow. I’m a genius! ;)  

When you first take it out of the oven, it will be puffed up a little. It will deflate as it's cooled. People asked for the recipe, so I thought I better write it down!

Blueberry & Meyer Lemon Cream Cheese Pie

You will need:

Croissant dough (homemade or one store-bought refrigerated tube)
3 to 4 tbsp. melted butter
4 tbsp. cinnamon sugar
Fruit Filling (recipe below)
Cream cheese filling (recipe below)

Butter an 8x8 baking dish. Sprinkle in about 1 tbsp. cinnamon sugar. Place one layer of croissant dough on the bottom. Spread in cream cheese filling. Spread on fruit filling. Top with remaining croissant dough. Brush with remaining melted butter. Top with remaining cinnamon sugar. Place in a 375°F oven for 20-35 min. or until golden brown.  Cool completely and store in the refrigerator.

For the fruit filling:
1 pint blueberries
1 Fuji apple, peeled and finely diced
The zest and juice of 2 Meyer lemons
½ to 1 c. sugar (more or less depending on the tartness of your fruit)
3 tablespoons cornstarch
3 tablespoons water

Place blueberries, apple, lemon zest, lemon juice, and sugar in a saucepan over medium heat. Stir to dissolve sugar as it heats. Once your fruit is cooked, make a slurry of the cornstarch and water and add to the fruit. Simmer to thickened (at least one minute). Remove from heat and let cool.

For the cream cheese filling:

8 oz. cream cheese
½ c. sugar
1 egg
¼ tsp. lemon extract

Using a mixer, cream together cream cheese and sugar. Add in egg and extract. Beat to creamy consistency. If you have more lemon, add in some zest. 

The Evolution of Banana Pudding

Banana Pudding

Mom’s banana pudding recipe is one she learned from her grandmother. I’m starting to think that Granny Koonce didn’t really have a recipe, because my aunt’s copy was slightly different than mom’s. Either way, it will turn out, and you will layer this delicious, smooth and velvety pudding with bananas and vanilla wafers.  It’s gone through some updates through the years. But we do not add whipped topping, and you will not use pudding from a box or you will get chased out of town….

Aunt Tutu’s recipe:

Granny Koonce's Banana Pudding 2 eggs 3/4 cup sugar 3 Tbs. flour 1 1/2 cup milk Mix flour and sugar together and set aside. Whisk eggs in a saucepan, add milk and slowly add sugar - flour mixture. Continue to stir over low heat with the wire whisk. After it thickens, add 2-Tbs. margarine and 1 tsp. vanilla. Layer with sliced bananas and vanilla wafers. Serve warm or chilled. Double or triple recipe as needed. (Trust me, it will be needed.)

Mommy’s Recipe:

Granny Koonce's Banana Pudding Mix 1 egg and ½ c. sugar in a sauce pan. Sift together ¼ c. sugar, 2 tablespoons flour, ¼ tsp. salt. Add to egg mixture. Stir in 2 cups milk. Cook over low heat until boiling or desired thickness. Stir constantly. Remove from heat add 1 tbsp. butter and 1 tsp. vanilla.

Why the change between butter and margarine, one egg or two? Why is there is a difference in the amount of milk or flour? My guess, that’s what was in the house the day each girl was taught to make it. I really don’t know.
Basically, you are going to need: eggs, butter, flour, sugar, milk and vanilla. I don’t recommend using margarine, ever! Use the best vanilla you can get. Add another egg if you want a richer pudding. Use whole milk, or replace part of your milk with half and half or cream for a richer texture. Mom has been known to use canned milk, and it turns out just fine.

OK, I know it says stir constantly, but don’t freak out yet! Like I said over the years, it’s gone through some updates.  Mom now makes hers in the microwave and it turns out great. I usually use the same procedure as making pastry cream. I get to use the stove and it doesn’t take as much time stirring.

Microwave Pudding Procedure: In a microwave safe bowl combine: 2 eggs ¾ c. sugar 2 tbsp. flour ¼ tsp. salt 2 c. milk Place in microwave and zap for 2 min. Stir. Microwave in one minute intervals stirring each time until it reaches desired consistency. Remove from microwave. Stir in 1 tbsp. butter and 1 tsp. vanilla.

Pastry Chef procedure: In a heavy sauce pan, heat 1 ½ cups milk and ½ cup half and half to boiling. If you have a vanilla bean, scrape the seeds out and place seeds and bean in the pan with the milk. Place a mixing bowl on a towel and just before your milk is boiling, whisk together 2 eggs, 2 tbsp. flour, ¼ tsp. salt, and ¾ c. sugar. When milk is boiling. Temper eggs (while stirring quickly, add hot milk to egg mixture). Return mixture to sauce pan over high heat and stir until it thickens. Remove from heat, pass mixture through a strainer (in case you have any cooked egg bits).  Add a tablespoon of unsalted butter. Add vanilla extract or vanilla bean paste if you did not use a vanilla bean.

Ok now that you have your pudding. Put down a layer of vanilla wafers and sliced banana. Top with pudding, repeat layering until you have no more pudding. Top all this with another layer of vanilla wafers. Sure, you can dig in now, but it will be much better later when it’s cold and the cookies have softened. Store in the refrigerator. J

Not My Mama's Banana Pudding!

OK, browsing the web tonight, I found a Pinterest photo with some banana pudding raving that it was the best stuff ever!

I click the link... {had to sounds so yummy} I find a recipe that boasts it's better than my mom's:

Momma Didn’t Make It Like This! 

... Hmmm... Highly suspect, as my mom's stuff is pretty good... This recipe was a derivative of a Paula Deen recipe called Not Yo' Mama's Banana Pudding.

No kidding it's not my mom's... she doesn't use cool whip or instant pudding. Ewww.... I'm sure the addition of all the other sugary and fatty ingredients does make it yummy, but my mom's banana pudding would whip your mom's banana pudding BLINDFOLDED and CHUCK NORRIS STYLE.

I will make it my business to post Mom's recipe {Actually passed down from her grandmother} this weekend. That blogger claimed she was spoiled. That she only eats this banana pudding now... I don't think she knows spoiled. I'm spoiled. We asked for pudding and mom went in the kitchen and got out eggs, milk, sugar and vanilla.... No instant powder! eek!

I'm the spoiled one!

*disclaimer: I think I may be the only one in the family that hates "whipped topping". It just never made it onto the banana pudding. It freaks me out to think about it.

Toasted Marshmallow Cake - Easy!

So, I found this recipe online tonight, and I just happened to have the ingredients. So why not try it?

1 package Jet-Puff toasted-coconut marshmallows cut in half.

1 box of your favorite chocolate cake mix prepared per package directions. 

Spread marshmallows, cut side down, on the bottom of a non-stick-sprayed (9x13 inch) glass baking dish. Pour batter over the marshmallows and bake per the package directions. The marshmallows will come to the top forming a glaze or frosting!

Original Recipe Found Here!

Yes, I admit for some reason or another there was a cake mix in my pantry. It probably stumbled into the house by accident. I probably got it for next to nothing or free with the purchase of something else. I don’t really remember!

Anyway, long story short. This recipe is easy. However, the glaze I was promised did not appear on my cake. I would have tried to turn it out but it proved impossible.

I thought, “oh well, I will just ice it…” The problem is, I haven’t made a box cake in I don’t know how long. It is much lighter in texture than most cakes I like to deal with. The result was cakeicide… I killed it. It tore up. It’s really ugly, but it tastes pretty good.

 

No, I didn't take a picture of the crime scene. It’s better left forgotten!

You might want to try it. You may have better luck than I did… Then, you can tell me what the heck I did wrong! 

New Desserts....

So apparently, I haven't been making fancy enough desserts at work....

I asked: "What do you want me to make?"

Pseudochef's answer "I don't know... something 'fancy'."

"OK... such as...?" 

He shrugs. "Something I can't get anywhere else. I can get brownies and cake at Walmart"

Black Cocoa Brownie

I flinch because my stuff doesn't really taste like it came from Walmart or a Sysco freezer truck. I know exactly what goes into it. I use the best stuff I can get my hands on (AKA the best stuff I can talk the powers that be into buying). 

That kind of hurt. I mean, I'm not a pastry diva. I know there are others out there who make better, nicer looking stuff... but my stuff wouldn't be found on the shelf of a Megamart!

I've made tartelette de fruits, several varieties of very lovely cheesecakes, and creme brulee. Just to name some things from the top of my head, but none of this is good enough. 

Fruity Cake

So I pose the question again:

"What do you want me to make?"

Pseudochef's answer "I don't know... something 'fancy'.... something French!"

Hmm... well ok... that clears it up!  Then, he decides he's going to "show me" how to make something fancy.... Dear LORD in heaven, Help me! (No, I am not using my Lord's name in vain... that was an honest prayer/cry for help)

He proceeds his lesson, I ask him "What are you making?" and he says "Mango Custard."

I must tell you there were no mangoes in the building. While he's "teaching" me, I go about my business and manage to make my Creme Brulee and 2 cakes.... He starts out with 10 "Mango Custards".... Then he places them in a  bain marie.... a very full one.... On top of the stove and starts to boil the hell out of it.... I go to clean up my station, and he's started to make meringue.... 10 egg whites, 4,5,6? cups of sugar? We don't know cuz Pseudo doesn't measure.... (Another prayer....)  I look in my mixer and see nice grainy egg whites that have been beat to hell......

"Do you know what's wrong with my meringue? Can you fix it?" Pseudo asks....

"I thought you were supposed to be teaching me?"

I decide it's time to call it quits. I'm going home before I stick someone with my chef knife.... I finish cleaning my station and his mess.... oh, and now there's only 3 "Mango Custards" boiling away on the stove....