Tag Archives: orange

hands off my buns!

For a nod to the upcoming Easter holiday, I decided to whip up a batch of hot cross buns… these spicy orbs of golden delight take a bit of time to prepare, but the outcome is entirely worth the effort!
The standards for creating these little heartbreakers are flour, sugar, salt, some mixed spices [pumpkin pie spice works as well], yeast, butter, an egg, whole milk, water, raisins, currants, as well as lemon and orange zest!
Everything for the dough is combined in the mixer, minus the fruits and zests… After a good ten-twelve minutes of kneading in the mixer, the fruits and zests are added in until incorporated. Once combined, a layer of plastic wrap covers the dough and it’s off for a nap in a warm spot until the dough rises in volume…
The dough, once risen, is separated and rolled into mounds, then set aside to rise again. As soon as they have risen the second time, a cross is piped along the tops of each bun and it’s off to get baking!
As soon as the buns are golden, a quick brushing of a syrupy glaze is gently slathered over each to finish off these treasures!
Warm out of the oven with a spread of butter or preserves [or hell both] is the best way to enjoy… guaranteed these don’t make it until Sunday!

at a low simmer…
-R

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latke love…

So to join in on the holiday festivities of some friends, I decided to create a light meal of latkes and homemade applesauce.
The latkes were a combination of potatoes [grated in the food processor], salt, freshly ground pepper, eggs and flour. These needed to be seasoned appropriately to make sure they didn’t taste like cardboard. Everything was combined by hand and then spooned into a hot, non-stick pan with butter. Each latke was cooked until browned and then flipped until the other side was also browned. Total cooking time was roughly five minutes per side… Once browned, the latkes were placed into the oven on a low temp to keep warm.
For the applesauce, I used four Honeycrisp apples that I peeled and cored. Into a cast iron pot they went, along with four tablespoons of butter, 1/4 cup of brown sugar, a pinch of salt, some freshly squeezed lemon juice and orange juice, a secret spice [sorry can’t tell you that, but you can add some cinnamon] and a teaspoon of vanilla… The pot went into the oven covered for about an hour and a half until the apples were softened and could be easily mashed…
After everything was said and done, it was time to sit down and enjoy! This special meal was well received…

at a low simmer…
-R

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quite the cookie!

After a grueling day of shopping for Christmas presents and finishing decorating around the house, it was finally time to sit down, turn on the television and relax. Before doing that, I decided to make us some classic espresso coffees served with some beautiful, homemade Italian biscotti!
The biscotti were crunchy, nutty and a bit tart. Simply made, all that it took to make were pistachios, dried cranberries [or honestly any dried fruit you like], some lemon or orange zest, flour, salt, baking powder, sugar, butter, salt and eggs.
The most difficult part of baking these tasty little lovelies, wasn’t the cooling process, but the fact that these cookies were twice baked so it felt like the waiting game was just that…

at a low simmer…
-R

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long, exciting weekend ahead!

A fun-filled weekend starts now… started off with a campari and orange, and will finish off tonight with the same!
For dinner, I thought little pickens’ would be ideal… some veggies, sliced apples and pears, as well as lovely creamy cheese served with fig jam.
This is going to be a fantastic weekend!!

at a low simmer…
-R

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This ain’t no ‘little black dress’…

So a dry rubbed skirt steak, sautéed haricot vert with garlic and a refreshing orange/blood orange salad tossed in olive oil with scallions were for dinner tonight…
The dry rub was easy… salt, brown sugar, cayenne pepper and crushed red pepper that I grind down. Rubbed all over my lengthy, sexy skirt steak [yes I am a LOVER] and left to get it together for a loooongg time! After a while, the skirt steak had a date with a hot grill and a few minutes later… well need I say more!
The haricot vert were simply tossed with garlic and olive oil, after being steamed slightly in my french skillet. Perfect crunch and a buttery flavor, but NO butter added here!
As for the orange salad… sweet, ripe oranges, blood oranges, olive oil and some sliced scallions are all you need… ok perhaps a dash of salt to balance this bad boy out! Tossed everything in a bowl and let it meld together. It’s a winner, and so was dinner!

at a low simmer…
-R

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