Breakfast, Sweet

Marmalade Muffins

00000img_00000_burst20200419140353816_cover

I love orange marmalade.  It is my favorite thing to slather on crunchy toast or a warm scone.  Two years ago, when we visited London, I brought back several jars of marmalade.  Now with the last jar, I thought I would try something different.  So, I decided to use it as a sweetener in my morning oatmeal muffins.   If you enjoy the sweet, bitter taste of orange marmalade, you will most certainly enjoy these.  Oh, did I mention that these are gluten-free too?!

Ingredients:

2 cups of quick-cooking oats

1 cup of almond flour

2 tsp of baking powder

2 eggs

1/2 cup orange marmalade for the batter, another 1/4 cup for the top of the muffins

1/2 cup yogurt

1/2 cup almond milk

1/2 tsp vanilla extract

00100dportrait_00100_burst20200419140325404_cover

Method:

Preheat oven to 350F

In a small bowl, heat the marmalade till it is runny, about 30-45seconds.  You will 1/2 cup fo the marmalade in the batter and reserve the rest to spoon on top of the muffin

img_20200419_124259

In another larger bowl, mix together all the dry ingredients.

img_20200419_125014

In a large measuring cup, mix in yogurt, milk, vanilla, marmalade and 2 eggs.  Whisk together till everything is fully incorporated.

Mix in the wet and dry ingredients, fold to incorporate.

img_20200419_125702

Divide the batter into a lined muffin tin, you will have enough batter to make 12 muffins.  I use a 2-inch ice cream scoop to divide the batter evenly.

img_20200419_130435

Use the remaining 1/4 cup “runny” marmalade (warm in the microwave if it has cooled down) and spoon (about a 1tsp) on to each muffin.

Bake for 20 minutes.

00100dportrait_00100_burst20200419132949760_cover

Cool and store in an air-tight container, in the fridge, for up to a week.  Warm in the microwave before eating.  Enjoy your morning!

00100dportrait_00100_burst20200419140427977_cover00100dportrait_00100_burst20200419140325404_cover00100dportrait_00100_burst20200419140412871_cover

 

Sweet, Treats

Orange, Cinnamon & Vanilla Bean Pudding

IMG_20190303_161518

This is a flavorful way to jazz up boxed pudding mix.  The finished product can be enjoyed on its own or used to fill cakes, top fruit or layer in a trifle.

Ingredients:

  • 2 cups milk
  • 1 box of Godiva white chocolate vanilla bean pudding mix (good stuff, yum !)
  • peel of 1 orange
  • zest of 1 orange
  • 2 cinnamon sticks
  • 1 tsp of ground cinnamon
  • candied oranges or other dried fruit and nuts for garnish.

Method:

  • Add peel of 1 orange, 2 cinnamon sticks to 2 cups of milk and gently simmer for 15-20 mins.

 

 

  • Cool the flavored milk completely.
  • Strain the milk to remove peel and sticks.

IMG_20190303_124957

  • Mix in the pudding mixture, whisking vigorously to avoid lumps.

IMG_20190303_125058

  • Once the pudding starts to thicken, stir in orange zest and ground cinnamon (Use a spoon/spatula for this step–the zest will wrap into the wires of the whisk).

IMG_20190303_125445

IMG_20190303_125700

  • Serve chilled with candied oranges and golden raisins.  Nuts would taste really good too.

IMG_20190303_161546

Cake, Sweet

Chocolate Orange Charlotte

IMG_2063

IMG_2062

This is a special farewell and birthday cake all rolled into one.  The post-doc in our lab is leaving after 6 years and another labmate was celebrating the big 3-0 birthday, so the cake had to be special.  Chocolate and Orange pair wonderfully; infact, it is my mother’s favorite and incorporated it into her birthday cake last year.  The recipe requires several ingredients,  but I used store-bought short-cuts to help me.   I hope this cake stuns your table as much it did mine !

Ingredients:

Store chocolate cake mix (and eggs and oil, all the things that you will need to make the batter)

Orange marmalade

Chocolate mousse mix and milk to make the mousse

IMG_2038

2 dozen soft lady fingers ( you will not need all of them, but having extras is good)

Cannoli Filling (refer to either Chocolate Cannoli Cupcakes or Cannoli Cup recipes I have)

Method:

Bake the cake according to the package directions.  I used some of the batter to make 6 cupcakes  and saved the rest of the batter to make 2, 9″ rounds.  Allow to cool completely.  The cake layers can be made upto three days in advance.  Make sure to wrap and store the layers in a cool dry and dark place.

Heat an entire jar of orange marmalade in a saucepan.  Once the jam thins, strain through a sieve to separate the rinds from the jelly.  Save the jelly.  I put the rinds in my morning oatmeal.

Make the chocolate mouse according to package directions.

Level off both cake layers and place one layer of the cake on the bottom of a springform pan.

Line the edges of the pan with lady fingers

Brush the surface of the cake with the orange jelly and also the surface of the lady fingers which are exposed (i.e facing the inside of the cake)

Fill with mousse and top with the second cake layer.

Pour the remaining orange jelly on the top layer and let it seep into the cake.

Add the cannoli filling on the top.

Decorate the top with mini chocolate chips and pistachios.

Chill the cake for 30 mins and then remove the springform ring.

Wrap the cake with a piece of ribbon and secure with a toothpick.

Serve chilled !

IMG_2060

Cake, Sweet

Almond Pistachio Cake with orange chocolate ganache and orange cream cheese frosting

This is a very special cake.  Not for the flavors, not for its looks, but for whom it was made.  My mother is visiting from India and my Dad drove in from MI, and, for the first time in decades, we celebrated my Mommy’s birthday with this cake.  I make cakes for pretty much everyone who is near and dear to me, but to make a cake for my mother…….well it has by far been the greatest joy of my life thusfar !

Classics, Dinner

Duck a L’Orange

http://www.epicurious.com/recipes/food/views/duck-a-lorange-233535

Asian, Fish & Seafood, Lent, Quick Dinner

Sweet Sticky Swai !

image

I love cooking fish.  It is quick and easy and healthy.  Of late, I have become a huge fan of Swai.  The fillets tend to be a little larger than tilapia, with the same mild flavor.  Here is an Asian twist on your regular old fish fillet.

Ingredients:

image

 

2Tbsp of cornstarch

3 Tbsp of honey and soy sauce

Zest of half an orange

1Tbsp of sambal

1tsp of ground ginger

1tsp of white pepper

Sesame seeds for garnish

Method:

Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.

image

Mix the rest of the ingredients in a bowl, thoroughly.

Arrange the fillets in a skillet, snugly.  You want it to be cozy with the sauce.

image image

Pour the sauce over the fillets

Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.

Sprinkle with sesame seeds and serve hot with veggies of your choice.

image

 

Cake, Dessert, Sweet

Almond Saffron Cake

OLYMPUS DIGITAL CAMERA

Rich and exotic, this cake is bound to be a hit.  I like to pair it with Earl Grey Tea or a nice cold glass of Chardonnay !

Ingredients:

  • 1/3 cup milk
  • 1 (.01-ounce) jar saffron threads (a generous 1/2 teaspoon)
  • Grated zest of 1 orange (about 2 teaspoons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)
  • 1 cup powdered sugar, plus more for topping, if desired
  • 5 large eggs
  • 1 (8-ounce) container sour cream
  • Juice of 1 orange (about 1/3 cup, optional)

Method:

Preheat oven to 350°. Lightly grease and flour 2 (8-inch) round cake pans. Heat milk in a small saucepan over medium heat. Add saffron and zest. Bring just to a simmer; remove from heat, and set aside.

Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.

Beat together butter and almond paste at medium speed in the bowl of an electric mixer fitted with a paddle attachment about 3 minutes or until creamy. Gradually add powdered sugar, and beat until fluffy, scraping down sides.

OLYMPUS DIGITAL CAMERA

Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture and beating at medium speed just until blended after each addition. Add reserved milk mixture; beat just until blended. Do not overmix.

OLYMPUS DIGITAL CAMERA

Shake pans gently, or use a spatula to smooth tops. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and serve warm, dusted with more powdered sugar or drizzled with orange juice combined with 2 to 3 tablespoons powdered sugar, if desired.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Fish & Seafood, Quick Dinner

Sweet and Spicy Citrus Tilapia

OLYMPUS DIGITAL CAMERA

Yes, I admit it, I am hooked on to pinterest.  So when I came across a new tilapia recipe I just had to make it.  It is different, fresh and yummy !

Ingredients:

4 (6-ounce) tilapia fillets

Cooking spray

1/2 cup fresh orange juice (about 1 orange)

3 tablespoons fresh lime juice

1 tablespoon brown sugar

1 tablespoon extra-virgin olive oil

2 teaspoons lower-sodium soy sauce

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

2 garlic cloves, crushed

1/2 teaspoon paprika

OLYMPUS DIGITAL CAMERA

Method:

1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

2. Preheat broiler.

3. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

 

Asian, Quick Dinner, Sides

Super Speedy Stirfry

You have frozen vegetables.  The boring microwave kind that taste more like water filled sponges than anything.  So this is what you do.  With a few ingredients that are either sitting on your pantry shelf or a few bucks at the store, you can get this lovely healthy asian style veggie stirfry.  This is how it goes….

Ingredients

Your choice of frozen veggies-I had carrots, peas, broccoli, waterchestnuts and sugar snap peas.

1/4 cup orange marmalade

1/4 cup soy sauce

1/2 Tbsp red pepper flakes

1tsp of ground ginger

Adjust salt and pepper at the very end

Garnish with chopped scallions and sesame seeds

Method:

Microwave all the vegetables and warm them through.  Set them aside in a pot.

In the mean time mix all the ingredients together in a bowl and microwave it for 5mins till the jam becomes runny.

Stir in the sauce into the vegetables and simmer for a few minutes till all the vegetables and sauce has combined properly.

Garnish and serve warm with rice or noodles or just as is.