Entries in Orange (3)
After spending the last two weeks developing and cooking savoury dishes, yesterday I heard the call of flour, butter, sugar, eggs and... olive oil?!?
I was going to make these because a) they look amazing and b) my friend Carlo keeps asking me to make them, but, seeing as I had no whipping cream in the house (a highly unusual occurrence) I had to work with what I had.
I used this recipe from the Food Network for the cake and I added one teaspoon of freshly crushed cardamom seeds. I filled mini Martha Stewart cupcake liners 3/4 full with cake batter and baked for 10 minutes at 350.
Now, many of you know I use Nanny Burke's Buttercream as my go to, but I felt like trying something different yesterday, and besides, who doesn't love Sweetapolita?!? (If you don't know Sweetapolita, go there, right now. She is amazing!!!) I used her recipe for Whipped Vanilla Bean Frosting and I added one teaspoon of Orange Blossom Water which I bought at the Mid-East Food Centre on the corner of North and Agricola. Oh my it was good.
My piping skills still need work, but I still thought these were cute, and far too tasty, not to share.
After shooting at Le French Fix last week, I got it in my head that I wanted to make French Macarons.
Well boy, did I. I attempted Macarons THREE times over Christmas - and my last batch STILL weren't quite right (although you'd never know by looking at the pictures in this post). You see, almost every one of my macarons were hollow inside BUT, I think I know how to next time fix the problem, which, let's get real, will probably be tomorrow.
I forget where I got the recipe for the curd, which sucks because I like to give credit where credit is due. I wrote it down in my recipe notebook ages ago. The original recipe calls for lemon, which is SO delicious, but I thought it would be fun to try it with the Christmas Clementines I just got. If anyone recognizes the recipe, let me know? Also, I found it so much easier to just throw everything in one pot, whisk it together and then cook it instead of lugging out (and cleaning) my KitchenAid Stand Mixer first.
Zest and Juice of 4 Clementines (or 3 lemons - you need 1/2 Cup juice)
1 Cup Sugar
5 Egg Yolks
1/8 tsp Kosher Salt
1/2 Cup Butter
Zest your Clementines right into the pot you're going to cook the curd in - add Juice, Sugar, Yolks and Kosher Salt - whisk to combine - add butter and cook over medium/low heat until thick - about 10 minutes - pour into jars and enjoy!
No recipe for Macarons...