Showing posts with label preserved oranges. Show all posts

Sustenance on a Cloudy Day: Fennel & Tomato Soup with Preserved Orange Arancini

With daylight savings fresh upon us, it takes some time getting used to the darkness that greets me in the morning. The soft snickering of birds reminds me that dawn is on the rise, along with the subtle, faint glow of a darkened sky. Every day I hope for sunshine, warmth and beauty, and being in the south, I'm usually blessed with such. But prior to the blossoming of spring, Atlanta has its fair share of cloudy days, that can escalate into stormy weather. Today began as one such cloudy day, with a spot of rain mid-morning. I can always rely on a warm bowl of soup and a hearty piece of bread {or in this case, a satisfying arancini} to brighten even the darkest day. As I prepare my cloudy day sustenance, the thick expanse of clouds has given way just enough to allow a bit of sunshine into my afternoon. My hearty soup will taste just as delicious, if not more so with a glint of the sun's rays.

Fennel and Tomato Soup with Preserved Orange Arancini

To make the soup:

3 Tablespoons Extra Virgin olive oil

1 cup chopped yellow onion

1 cup thinly sliced fresh fennel, cores removed

1 Tablespoon minced fresh garlic

1 Tablespoon chopped Italian flatleaf parsley

1 teaspoon salt

1/4 teaspoon fresh cracked black pepper

3 cups Bella Cucina Passata al Pomodoro tomato sauce

2 slices Bella Cucina Farmhouse Oranges, finley chopped

4 cups chicken stock

ground black pepper, to taste

2 Tablespoons Bella Cucina Tangerine oil

1 teaspoon Bella Cucina Wild Oregano & Sage Savory Salt

In a large heavy-bottomed pot heat the olive oil over medium heat. Add the onion, fennel, garlic , parsley, salt and pepper. Cook until the onions are soft, stirring constantly for about 5 to 10 minutes so the onions do not brown. Add the passata, minced oranges and stock. Cover and simmer for 40 to 45 minutes. Garnish with Tangerine oil and a sprinkling of the oregano and sage savory salt

For the Arancini:

½ cup arborio or canaroli rice for risotto

2 Tablespoons unsalted butter

2 cups chicken stock

¼ cup white wine

1 shallot, minced

2 garlic cloves, minced

1/2 teaspoons salt

1/4 teaspoon pepper

1/2 cup grated Parmesean cheese

1 Tablespoon Bella Cucina Fresh Basil Pesto

1 slice Bella Cucina Farmhouse Oranges, minced

1 ½ cup panko bread crumbs

kosher salt, to taste

ground black pepper, to taste

2 quart canola oil

Heat broth on a low simmer until ready to use.

In a medium- size saucepan, melt the butter over medium heat. Add the shallots, garlic, salt and pepper and saute until translucent and soft. Add the rice and stir until the rice begins to look translucent. Add the wine and reduce by half, stirring occassionally to make sure all of the rice is evenly coated and does not burn on the bottom. Stir in the oranges. Turn heat to medium high. Stirring continuously, add the warm broth in 1/4 cup increments. As the liquid evaporates add more broth, stirring constantly, until the rice is creamy and the texture is al dente. This will take about 20 minutes.

Add ¼ cup of the Parmesan cheese and mix just until blended. Remove the rice mixture from the heat and spread evenly on a butter sheet pan and set aside to cool.

Put cooled risotto into a large bowl and stir in the pesto. Form the risotto into evenly shaped balls, about 2 inches in diameter. Up until this step this recipe can be made a day ahead.

In a wide, deep pot with a heavy bottom that can hold at least 4 qts of liquid,

heat the oil to 325 degrees.

Take care with heating the oil as fat expands when heated and adding ingredients to the pan.

In a medium bowl, combine the bread crumbs, 1/4 cup of Parmesean cheese, and 1 teaspoon salt and mix well. Dip the arancini rice balls in the bread crumb mixture until well-coated. Let the arancini sit for about 10 minutes to let the breadcrumbs adhere to the rice well.

Fry the arancini in batches for about 5 minutes, or until golden brown on the outside and warm inside. Drain on paper towels and serve along side the soup.

1. Fennel and Tomato Soup {photo via Food52}

Preserved Orange Almond Cake

Orange Almond Cake

¼ cup toasted almonds

1 cup sugar

6 oz. almond paste

2 orange slices plus 3 Tbs. syrup

1 cup butter, room temperature

5 eggs

1 ½ tsp. vanilla

¾ cup flour

2 tsp. baking powder

¼ tsp. salt

6 orange slices

chestnut honey

In food processor, mix almonds, sugar, almond paste, kumquats, syrup, until finely ground. Add butter, vanilla until incorporated. Add eggs until batter is smooth. Add flour, baking powder, and salt. Mix until just combined .

Pour into buttered and floured springform pan. Place orange slices on top of butter.

Bake at 325 degrees for one hour or until toothpick is dry when inserted.

Powdered sugar/chestnut honey

Orange + Vanilla Upside Down Cake

http://www.examiner.com/images/blog/EXID38884/images/bc_orange_cake.jpg

Easter brunch is a family tradition that often begs for new and exciting additions. A classic upside down cake becomes a new hit with the addition of Farmhouse Oranges from Atlanta's very own Bella Cucina inspired by Tami Hardeman's gorgeous blood orange upside down cake

These delightful oranges are sliced and preserved in an orange-flowered-flavored simple syrup. There is just enough in the piccolo size for this cake plus extra for garnishing your mimosas.

Orange and Vanilla Upside Down Cake

Topping:

2 tbsp granulated sugar
2 tbsp melted butter
most of one piccolo sized jar of Bella Cucina Farmhouse Oranges (reserve syrup)

Ingredients:

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp pure vanilla extract
2 large eggs
1/2 cup orange juice

Glaze (optional):

reserved syrup from Farmhouse Oranges
1/2 tsp pure vanilla extract
1/4 cup powdered sugar, sifted

Directions:

Preheat oven to 375 degrees
Make topping in 9 inch cake pan. Brush 2 tbsp melted butter around sides and bottom of pan then sprinkle 2 tbsp granulated sugar evenly on bottom of pan.
Artfully arrange Farmhouse Oranges on bottom of pan keeping in mind that the cake will be turned upside down when you are finished.
In a large bowl sift together flour, baking powder and salt.
In a separate bowl with a handheld or electric mixer cream stick of butter with granulated and brown sugars. When light and fluffy, add vanilla. Add eggs, one at a time, and whisk until golden and an even consistency.
Gradually stir in flour mixture (preferably by hand). Be careful not to over mix. Mix just until all ingredients are blended together.
Spread cake batter evenly over arranged oranges being careful not to disturb them.
Bake at 375 degrees for 35 to 40 minutes. Cake will be golden brown and a toothpick inserted into the center will come out clean.
Immediately run a clean knife around edge of cake and grab desired cake plate. Put plate on top of pan and invert cake onto it.

Glaze (optional):

Mix together ingredients for glaze, adding more orange juice if you don't have enough syrup left.
Pour onto cake or serve on the side

Don't forget to use your extra orange slices to garnish your mimosas!

Cranberry Relish

1 jar cranberry conserve
2-3 slices chopped preserved orange
1/2 cup fresh pomegranate seeds

Combine and serve with Bella Cucina Dipping Crackers.

Cranberry Preserved Orange Almond Muffins

½ cup butter, softened

1 cup sugar

½ cup brown sugar

2 tbsp. Almond paste

2 whole eggs

1 tsp. Pure vanilla

½ tsp. Lemon juice

½ cup buttermilk

1 tsp. Baking powder

pinch baking soda

pinch kosher salt

2 cups flour, all-purpose unbleached

1 cup Preserved oranges and kumquats, seeds removed and chopped coarsely

1 cup Cranberry Conserve

In food processor, break up sugars and almond paste until finely ground. In mixer, cream butter with sugar and almond paste mixture until light in color and texture. Add eggs one at a time until blended. Add vanilla and lemon juice, mixing just until blended. Sift dry ingredients. With mixer on low speed, alternately add dry ingredients and buttermilk in two parts just until incorporated. Do not overmix. Fold in oranges and kumquats, then cranberries . Spoon in muffin cups or greased muffin tin. Bake in a preheated 350 (degree) oven until done (about 20-30 minutes) or until a toothpick comes clean when pierced in the center of the muffin.

Makes 10-12 Muffins

Roasted Carrot + Apple Risotto with Fried Sage Leaves

Roasted Carrot + Apple Risotto

with Fried Sage leaves

1 bunch carrots {about 8 carrots}

1 apple

2 Slices Preserved Oranges

1 Tablespoon olive oil

1 teaspoon salt

1/8 teaspoon pepper

4 cups vegetable broth

2 Tablespoons unsalted butter

1 Tbsp. extra virgin olive oil

1 cup yellow onion, chopped

1 tbsp. garlic, chopped

1 Tbsp. fresh sage, chopped

1/4 cup white wine

1-1/2 cups Canaroli or arborio risotto rice

1/2 cup Parmesan cheese

1 Tablespoon Tangerine Oil

Preheat oven to 350 degrees. Peel and cut the carrots into rounds. Peel, core and cut the apple into small cubes. Toss the carrots and apples with olive oil, salt and pepper and roast until soft, about 20 -30 minutes. Remove from oven and cool to the touch. Puree half of the carrots and apple with ½ cup of warm broth in a blender until pureed. Set aside until ready to use.

To fry the sage leaves, heat 2Tablespoons butter over medium heat. When the butter is melted, add the sage leaves and cook just until slightly crisp {the butter will just start to foam.} Remove the pan from the heat immediately {so it doesn’t burn- butter will turn brown very quickly!} With slotted spoon, remove the leaves onto a plate lined with paper towels.

Heat broth on low simmer until warm. In a medium saucepan, add the melted sage butter {from the fried sage leaves} and oil over med. high heat. Add the onions, garlic and sage and sautee until soft, about 5-7 minutes. Add the rice and stir for a minute until well coated. Add the white wine and reduce the liquid by half. Stirring continuously, add the broth in 1 cup increments as the liquid evaporates. Within 20 – 25 minutes, or when rice is al dente but not quicked cooked and creamy in texture, add the carrot puree. Continue cooking for a few minutes or until risotto is cooked and ready to stir. Fold in the sliced cooked carrots and the Parmesan cheese. Serve at once with fried sage leaves and more grated cheese.

Citrus Sangria Cooler

Nothing says summertime like a cool tall glass of citrus sangria.

{Citrus Sangria Cooler}

750 ml. bottle red wine

{sangiovese, merlot, pinot noir}

½ cup cane sugar

1 lime, cut into slices

1 lemon, cut into slices

6 slices Preserved Oranges, chopped

2 Tablespoons syrup from oranges

6 sprigs fresh mint

In large pitcher add all ingredients and stir well. Let sit for 1-2 hours

or overnight in the refrigerator. Serve in tall glass over crushed ice muddled with a sprig of fresh mint. To store, remove mint from pitcher, covered, and keep refrigerated for 2-3 days.

Buona Festa!

Chocolate Walnut Tarts with Preserved Oranges

I hate to admit, I am not a big fan of chocolate {I'm ducking now......}. And like most everything, there is always an exception. I like this recipe because it is so light and laced with one of my favorite condiments, preserved oranges in orange flower water.
Mascarpone cream is, indeed, the icing on the cake!

This recipe is from my cookbook/travel journal, La Bella Vita

Chocolate Orange Walnut Tarts

For Tart Dough:

1 3/4 cups flour
3/4 cup powdered sugar
pinch kosher salt
12 tbsp. Butter, cut into cubes (butter should be cold)

In food processor, blend all ingredients until dough comes together. Remove from
Bowl and knead just until dough is smooth. Let rest 10 minutes covered in plastic wrap.
Press into 9 inch tart pan with removeable bottom. Chill for 30 minutes. Prick base of
Tart shell and line with parchment and pie weights. Bake in a preheated 350 (degree) oven until lightly golden (about 7-10 minutes). Let cool, removing parchement and pie weights.

For Tart Filling:

4 oz. Dolci Nocciola chocolate hazelnut sauce
5 tbsp. Butter, cut into pieces
1 tbsp. Mediterranean Tangerine Oil
2 whole eggs
2 tbsp. Syrup from Preserved oranges
1 tbsp. Instant espresso
1/4 cup toasted walnut pieces
¼ cup Preserved Orange pieces, coarsely chopped

In medium stainless bowl, melt chocolate in bain marie (over simmering boiling water)
Until melted. Remove from heat and whisk in butter until melted. Whisk in eggs,syrup,
And Espresso until blended. Fold in walnuts and oranges. Pour mixture into pre-baked tart shell and bake in preheated 350 (degree) oven until center comes clean when pierced
With toothpick (about 25-35 minutes).

Serve with Mascarpone whipped cream flavored with Preserved Orange syrup.

PHOTO CREDIT: THANKS TO EDIE KIRKMAN

Buon Appetito

Buon appetito!
copyright 2009 Alisa Barry

Preserved Orange Carrots

When it's rainy and cold outside, heartwarming is what you want. This is a simple side dish that goes perfectly well with roasted pork tenderloin or a crispy-skinned roasted chicken. The orange flower water simple syrup in the preserved oranges give this dish its aromatic and floral flavor. The syrup coats the carrots while cooking for a sweet, caramelized flavor and texture.

l sometimes add some spice, cinnamon or clove, for a warmer more herbal flavor. A great side dish for chicken + chickpea tagine with couscous.

PRESERVED ORANGE CARROTS

1 Bunch carrots, stem on
1/4 cup water
2 Tablespoons butter
3 slices of preserved oranges + 1 Tablespoon syrup from the jar
salt and pepper
chopped Italian parsely or leaves

Cut the tops from the carrots, leaving about 1 inch of green stems. Wash and Peel the carrots. Dry them well.
In a large saute' pan, heat 1/4 cup water over medium heat until simmering. Add the carrots, cover and cook until the water is mostly absored and the carrots are cooked but not yet completely soft- about 3 to 5 minutes. Add the butter, oranges and syrup and continue to cook until the carrots are well coated and caramelized. Add the parsley. Serve warm or at room temperature.

Buon appetito!
copyright 2009 Alisa Barry

The Local Farmstand

My next best favorite place to shop after the neighborhood organic farmer's market is The Local Farmstand.
It is a quaint little corner store nestled in front of my favorite upscale food store, Star Provisions. I had already bought fresh Georgia shrimp earlier in the day, so when I spotted the stone ground grits, the southern dish of shrimp and grits came to mind.

The grits are locally milled by Riverview Farms and have such a colorful mix of coarse, stone-ground blue and white corn. Grits are a staple in the Southern food pyramid.
Of course, not being a Southern girl, I had to put my Mediterrean twist on the dish.

I laced the grits with a handful of Italian Polenta and cooked them in half water and milk, for a richer, denser texture. A few tablespoons of my seasonally inspired Vidalia Onion Pesto added easy and instant flavor to the dish without a chop or a dice!

As the grits were happily slow cooking on the stovetop, I had to think of some sort of sauce or marinade for the shrimp.
I had ancho chili peppers in the pantry, and I thought they would be a perfect condiment for a sweet and hot sauce for the dish.

A bit of roasted ancho cili and Preserved Oranges {scented with orange flower water} makes a smokey, slightly spicy and sweet, floral marinade for the shrimp.

I had so much fun making this dish, stretching my flavor ideas and my usual techniques of cooking. I hope you will enjoy it too!

ROASTED ANCHO CHILI ORANGE SHRIMP WITH VIDALIA ONION GRITS

For the Marinade and Sauce:
1 Ancho Chili
3 Slices Preserved Oranges plus 3 Tablespoons syrup
Zest and juice of one lime
1 clove garlic
2 Tablespoons Cilantro
1 Cup water
Salt & Pepper to taste
2 pounds fresh, shelled shrimp, talls on. Reserved the shrimp shells.

Remove the seed from the chili pepper. Sear over high heat on a grill pan, burner or saute pan for a few minutes on each side.
Break chili up into pieces and add to blender with the rest of the ingredients. Process until mixture has a texture of a thick, smooth paste. Toss half of the mixture with the shrimp. Refrigerate until ready to use. Set aside the remaining marinade.

To make the shrimp shell sauce {which will be added to the reserved marinade for a sauce}, heat a saute pan over high heat. Add a Tablespoon of oil and saute the shells until pink and well cooked. Add 1 cup of water, bay leaf, a few peppercorns and a few sprigs of celery or Italian parsley leaves. Bring water to a gentle boil, turn down heat to low and simmer for 30 minutes. Strain off liquid and add to remaining marinade. Reserve until ready to use.

To make the polenta grits:
1 cup polenta
1 cup grits
2 cups milk
2 cups water
2 Tablespoons butter
2 Tablespoons Vidalia Onion Pesto
1 cup cheese of your choice- I like freshly grated Parmesan or a toma from our local dairy, Sweet Grass Dairy

Heat water and milk with butter just until boiling. Add the polenta, grits and vidalia onion. Simmer over low heat, covered, for about an hour, or until creamy and thick. Stir occassionally to avoid sticking on bottom of pan. Add cheese and blend. Serve immediately.

For the Shrimp:

Heat a saute pan over medium high heat with 2 Tablespoons oil. Add the shrimp and saute just until both side are pink. Add the sauce and simmer just until sauce is warmed and shrimp are cooked.
Serve over steaming hot grits. Top with a few fresh cilantro leaves and a wedge of lime.

Oops! I forgot to take pictures of the rest.....too busy enjoying the meal, I guess!