Posts Tagged ‘orange’

  • 12 – 16 chicken drumsticks
  • 1 cup orange marmalade
  • 1/4 cup soy sauce
  • 2 Tbsp apple cider vinegar
  • 1/4 cup balsamic vinegar
  • pepper to taste

Combine everything except the balsamic vinegar in a container with a lid or resealable zip top bag resting in a bowl or casserole dish.  Marinade overnight in the refrigerator, turning to coat a few times.

Pre-heat the oven to 350ºF.

Line a roasting pan with foil.  Pluck the chicken drumsticks from the marinade and place in a single layer in the lined pan.  Roast for 1 hour.

While the chicken is in the oven, strain the marinade into a small pot.  Add the balsamic vinegar and bring to a simmer.  Reduce to a thick syrupy glaze.  Remove the chicken roasting pan from the oven and brush the glaze over the chicken.  Return the pan to the oven for another 20 minutes or until done.

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Spicy Beef

  • Marinate beef slices in soy sauce
  • spring onions
  • 2 grated carrots
  • soy sauce and orange ginger marmalade
  • (optional) orange segments

Mixed Vegetables

  • cauliflower florets
  • broccoli florets
  • red bell pepper (or green)
  • celery
  • soy sauce to taste

Make rice.

Steam and fry the vegetables in the wok first.  Remove and keep warm.

Then heat the oil and flavorings for the beef: ginger, garlic, orange rinds, and chili pods.  Stir-fry the meat, add the onion and carrot for the last minute.

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  • 3 butterflied chicken breasts
  • soy sauce
  • orange marmalade
  • honey

Mix the marinade in a bag, use equal parts soy to marmalade and about 3 tablespoons of honey.

Marinade the chicken in a bag in a spill proof container in the fridge for 24 hours.

Drain the chicken and BBQ over medium hot coals until done.

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Saveur.com has a recipe for Alfajores, a light butter cookie sandwiched with dulce de leche.  I took this recipe and added my own flavours for the holiday season:  orange zest and cardamom.

The cookies are very delicate and crumbly.  They need the sticky layer of dulce de leche just to keep from falling apart.  I’m sure a vanilla icing would also work well to glue these soft cookies together.  Use what you like.

Adapted from Saveur.com

1 2/3 cups cornstarch tapioca powder
1 1/4 cups flour  & 1/2 cup for rolling
1 tsp. baking powder
2/3 cup sugar
10 tbsp. unsalted butter, softened
1 tbsp. cognac or brandy  3/4 tsp ground cardamom & 1/4 tsp cinnamon
1/2 tsp. lemon zest  zest of 1 large orange
4 egg yolks
Canned dulce de leche, for filling cookies (or use a vanilla or cream cheese frosting)

Heat oven to 350°. In a bowl, sift together cornstarch, flour, and baking powder; set aside. In a mixer fitted with a paddle, beat together sugar and butter until fluffy. Add cognac and zest; beat. Add yolks one at a time; beat. Add dry ingredients; mix. Transfer dough to a floured surface, knead briefly; divide into 3 pieces. Working with 1 dough piece at a time, roll dough to 1/4″ thickness. Using a 2 1/2″ round cookie cutter, cut out cookies; transfer to parchment paper—lined baking sheets, spaced 1″ apart. Roll the scraps and repeat.

Bake until golden, 12–15 minutes. Let cool. Flip half the cookies over; top each with 1 heaping tsp. dulce de leche. Top with remaining cookies.

MAKES 16 cookie sandwiches


Save those egg whites and make a healthy omelette for yourself!

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There’s nothing like making waffles with my little boy.  He wants to crack the eggs, mix the batter, and eat his creation.  I jazzed mine up with blueberry cream cheese and topped it with some fruit salad (mango, orange, papaya).

A good start to the weekend!

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Here is another recipe I dreamt up to enter into the weekly Food52 contest.  This week it’s all about olives and citrus, I jotted down the first combination that popped in my head, and here it is…

Serves 4
  • 1 cup green olives, drained
  • 1 orange
  • 1 lime
  • 1 lemon
  • 2 Roma tomatoes, seeded
  • 1/4 cup red onion, diced
  • 1 tablespoon good olive oil
  • pinch sea salt
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, finely minced
  • 2 tablespoons parsley, minced
  • italian bread slices, toasted
  • shredded pecorino romano cheese

Finely dice the olives and tomatoes. Place these in a bowl along with the garlic and onion. Sprinkle with balsamic vinegar and sea salt.   Zest the half the orange, half the lemon and half the lime. Add the juice of the orange to the mixture.

Mince some parsley and mix into the bruchetta. Reserve some for garnish.

Let the bruchetta marinate in the fridge until ready to serve. To serve, top toasted bread slices with some bruchetta, pecorino and parsley.

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Rewind 15 years… I’m in high school.  It’s harvest time in Alberta.

Scanning the edge of a hill within the quarter-section of land under hasted machines, I spot my father.  Rather, I spot his tractor.  Surely he has also caught the pickup truck waiting with a snack at the other end of the field.  Dust from the dry earth and fine pieces of barley stalks swirl around my father as he makes his way from the parked machine to his delivery girl.

“Hi Dad!  I made some cookies for you!”  Along with a thermos of coffee, I had escaped the house once more with a bag of freshly made oatmeal cookies.  “Those look great!” Dad always smiled.  With thunder lurking on the horizon, he left again to finish his work.

January, 2011 on the eve of Dad’s flight home from Austin to Edmonton, I had an urge to bake cookies for the voyage home.  As if some piece of me would travel along with him, keeping him safe.  I made oatmeal cookies, the same recipe as I did in highschool, only with my new flare.  Cranberries and orange zest were abundant so they became the highlight to these bundles of sweet delight.

Cranberry Orange Oatmeal Cookies

  • 1/2 cup butter (1 stick) at room temperature
  • 1/2 cup margarine
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup boiling water
  •  2 cups rolled oats
  • 1 cup dried cranberries
  • zest of 1 orange

Beat the butter, margarine and sugar.  Then add the vanilla, salt, orange zest, cranberries and half the flour.  Mix until well combined.  Dissolve the baking soda into the boiling water and add to the mixing bowl, followed promptly by the remaining flour and oats.  Mix until blended.

Drop by tablespoonful on to your cookie sheet of choice.  Bake at 350ºF (175ºC) for 10-14 minutes.  Let the cookies cool on the sheet for a couple of minutes before removing to a rack to finish cooling.  Store in an air-tight container for up to 3 days (if they last that long!)

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Weapon of Choice

What is your weapon of choice for zesting?

Currently I have three options, none of which I really like. 

Box graters tend to make quick work of a lime however most of the precious zest is stuck to the spurs.  Carrot (veggie) peelers can be too dull and are awkward to handle.  I tend to get too much of the bitter layer when using this method.  Small sharp knives are inherently dangerous since they are sharp as heck if you have a good quality one.  If you have decent knife skills, this is a good way to slice off the thin layer of zest of lemons and oranges.  I have yet to zest a lime with a knife.

Where’s the handy zester tool?  Good question!  Maybe Santa will read this and I’ll get one for Christmas…

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