Dessert Risotto With Dried Fruit And Nuts

Dessert Risotto With Dried Fruit And Nuts

By Le Creuset  Makes 8 servings

Ingredients
½ cup sliced natural almonds
4 to 5 cups apple cider
1 cinnamon stick
6 whole cloves
½-inch slice fresh gingerroot
1 small orange, peel and juice
½ tsp salt
2 tablespoon butter
1 cup Arborio rice
½ cup white wine
¾ cup finely diced dried fruits such as apricots, plums, cranberries, cherries and raisins
½ cup plain nonfat Greek yogurt

Directions:

Place almonds in Saucier Pan. Cook, tossing occasionally over medium-low heat until lightly toasted 6 to 8 minutes. Pour almonds onto a plate to cool; set aside.

Peel three thin strips from outside of orange. Juice orange; set aside.

Add cider, cinnamon, cloves, ginger, orange peel and salt to Saucier. Cover and heat to boil over medium-high heat, about 2 minutes. Remove from heat and pour into large heat-safe measuring cup.

Melt 2 tablespoons of butter in Saucier over medium heat. Add rice to butter; cook and stir about 1 minute until rice is opaque.

 Add wine and orange juice; reduce until almost dry, stirring occasionally, about 3 minutes. 

Add spiced cider in ½-cup additions (leaving cinnamon, cloves, ginger root and orange peel in cup), stirring constantly until rice is tender and sauce is creamy; approximately 20 minutes. 

Remove from heat and stir in dried fruit and yogurt. Spoon into individual serving bowls/ramekins. Top with toasted almonds; enjoy immediately.

Salmon On Fennel Salad With Citrus Dressing.

        

                  Salmon on Fennel Salad with Citrus Dressing                              
This zesty salad complements salmon’s richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Serves 8 as a starter or 4 as a main course.
Ingredients:
Salmon

½ lime

½ lemon

½ orange

4 skinless salmon fillets, each about 6 to 7 oz (175 to 200 g)

1 tbsp (15 mL) butter, melted

Salad
1 ½ tsp (7 mL) granulated sugar
1 small clove garlic, minced
¼ tsp (1 mL) salt
Several grindings of black peppercorns
¼ cup (50 mL) olive oil
2 oranges
1 large bulb fresh fennel
4 cups (1 L) baby salad greens or romaine
½ cup (125 mL) slivered almonds, toasted

Directions:

Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.

To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done. Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.

To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside. Cut rind off oranges; section. Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandoline or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L). Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.)

.Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.  Serves 4 as main course, 8 as starter

Cherries Jubilee

  

Cherries Jubilee Flambe 

Cherries Jubilee, a sauce made from sugared, butter-sauteed cherries flambéed with either kirsch or brandy, then poured over ice cream, was named in honor of Queen Victoria’s Diamond Jubilee in 1897.    

(Johnny Miller / The New York Times)

Cherries Jubilee

Although this classic recipe was named in honor of Queen Victoria’s Diamond Jubilee in 1897, the method of sauteing cherries with butter, sugar and a splash of Cognac or kirsch probably predates those festivities. Flambéing the mixture helps cook off some of the alcohol and singes the cherries, adding a gentle caramelized note. But you can skip that step and just add an extra 2 minutes to the simmering in Step 5 after adding the Cognac. Serve this warm over ice cream, pound cake or both.

Makes   2 to 4 servings

Ingredients:

1 small orange

4 cardamom pods

2 tablespoons unsalted butter

1 to 2 tablespoons granulated sugar, to taste

8 ounces fresh sweet cherries, pitted (about 1¾ cups)2 tablespoons Cognac or brandy

Salt

Ice cream or pound cake, for serving

The Cognac or brandy in Cherries Jubilee is set on fire to cook off some of the alcohol and singe the cherries for a gentle caramelized note.

Directions:
Finely grate about ¼ teaspoon zest from the orange, then halve the fruit and squeeze out 2 tablespoons juice. Place the cardamom pods on a cutting board and use the side of a chef’s knife to lightly press on them, bruising them.

In a medium skillet over medium heat, combine butter, sugar, cardamom seeds and pods, and orange juice. Gently stir the mixture until the sugar dissolves, 2 to 3 minutes.

Add the cherries and orange zest to the saucepan. Cook cherries until they become tender and release their juices, 2 to 5 minutes. Turn off the heat and leave the pan on the stove.

Pour Cognac or brandy into a big metal ladle capable of holding 2 tablespoons of liquid, or a small saucepan. With a stick lighter or long match, carefully warm the brandy by gliding the flame directly over the liquid (stand back as you do this). When the brandy is warm enough, it will ignite with blue flames. Immediately pour the flaming brandy over the cherries and allow flames to burn off, about 30 seconds to 1 minute.

After the flames have died, turn the burner to medium heat and reduce the sauce until it begins to thicken, 1 to 2 minutes. Add a tiny pinch of salt to taste and spoon warm cherries over ice cream or cake.

Roasted Orange, Maple, And Fennel Seed Glazed Parsnips And Carrots

Roasted Orange, Maple, And Fennel 

Seed Glazed Parsnips And Carrots

 Pro tip:  Adding a glaze at the final roasting time is the best way to ensure perfectly tender veggies and a gloriously glossy finish, (without burning the glaze).  You can us maple syrup, honey or agave.

Ingredients:

500 grams Parsnips or one pound

1 kg carrots or two pounds

1 1/2 tablespoon olive oil

2 tablespoon maple syrup

1 orange, scrubbed and zested, then juiced of 1/2 of the orange

1 1/2 teaspoons fennel seed

Directions:

Preheat oven to 180 C or  350 F.

Cut the parsnips and carrots into planks of like size and arrange on a baking sheet.  Toss in the oil and season, then roast for 30 minutes or until just tender.

Meanwhile, in a large bowl mix together the remaining ingredients.  When the vegetables are ready to toss through the glaze and cook for a further 10-15 minutes, until glossy and slightly burnished.    

Serves 6 to 8

Leftovers?  Try using with making  "Roasted Vegetables & Taleggio Focaccia Pugilese".  Recipe follows tomorrow.

Fried Halloumi, Warm Olives and Honey

 

Fried Halloumi, Warm Olives & Honey

It’s likely you’ve forgotten, whether by design or by chance, to bring measuring utensils on your camping trip. If you don’t have any such thing with you, generously coat the bottom of your frying pan with oil—it will probably be close enough to the indicated measure. If purchasing olives from an olive bar, the medium-size clear tubs usually hold 2 cups (500 mL).  

Ingredients:

¼ cup (60 mL) olive oil
1 pkg (250 mL) halloumi cheese, cut into generous 1 inch (2.5 cm) chunks
Juice of 1 small orange
2 cups (500 mL) mixed olives
Honey for drizzling
Coarsely ground black pepper
1 to 2 red finger chilies, thinly sliced
Directions:
Prepare coals to medium. Set a medium cast-iron pan over the grill, and heat oil. Add cheese and fry until golden all over, 15 to 30 seconds per side. Remove cheese to a board or bowl and set aside.

Squeeze orange juice into pan and immediately add olives. Loosely cover pan with foil or another pan and cook until olives are warmedthrough, about 3 minutes. Remove cover, stir in cheese; remove from heat.

Drizzle with a modest amount of honey (you can always add more later if you wish) and season generously with pepper. Sprinkle withsliced chilies and serve in the pan while still warm.
Serves 4

Coriander Almond-Crusted Halibut With Orange, Artichoke & Olive Salad

Coriander-Almond-Crusted Halibut  

With Orange, Artichoke & Olive Salad

This dish gives a slight nod to the exotic flavors of Morocco—oranges, olives and spices. Together, the halibut and salad taste magnificent and look beautiful on the plate.
Ingredients:
1 tbsp (15 mL) coriander seeds
½ tsp (2 mL) fennel seeds
¼ cup (60 mL) raw (untoasted) almond slivers
1 tbsp (15 mL) fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar (170 mL) artichoke quarters, drained
¼ cup (60 mL) pitted Kalamata olives, coarsely chopped
1/4 cup (60 mL) olive oil, divided
Salt
4 pieces (each 5 oz/150 g) halibut fillet, skinless
Pepper
Directions:
In an electric coffee grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over-grind or they will become a paste). Place crumbs on a plate.

Preheat oven to 350°F (180°C).

In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp (30 mL) oil. Season with salt to taste and set aside.

In a large nonstick skillet, heat remaining 2 tbsp (30 mL) oil over medium-high heat. Season halibut with salt and pepper and gently press each piece (flesh side) into crumbs to coat well. Place crumb-side down in oil and cook until golden and the almonds are toasted, about 2 minutes. Turn over and brown the second side for 1 minute. Place seared fish in preheated oven (on a baking sheet, or still in pan if it is ovenproof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.

Divide the orange salad between 4 plates and top each with a piece of halibut.    Serves 4

Cinnamon Citrus Warmer

Cinnamon Citrus Warmer

Fresh citrus and cinnamon combined with coffee make for a unique adult drink that is fit for any Thermos or serving pot. Save the cinnamon sticks to use as garnish when serving. This drink will ease you into its citrusy flavour, then warm you up inside so you can enjoy the cold weather.

Ingredients:

1 orange
1 lemon
3 cinnamon sticks
6 whole cloves
3 cups (750 mL) brewed coffee
1/3 cup (80 mL) packed light brown sugar (see TIP)
3 tbsp (45 mL) brandy, optional

Directions:

Using a rasp or fine grater, remove rind from orange and lemon. Measure 1 tsp (5 mL) orange rind and ½ tsp (2 mL) lemon rind into a saucepan. Squeeze orange and lemon and measure 3 tbsp (45 mL) orange juice and 1 tbsp (15 mL) lemon juice into saucepan. Add cinnamon and cloves.

Pour coffee into saucepan and stir in sugar. Place over medium heat, stirring occasionally for about 5 minutes or until sugar is dissolved and coffee mixture is steaming. Pour through strainer into an insulated container or teapot and stir in brandy to serve.

Serves 4 to 6

TIP You can add more sugar to taste as well as brandy if desired.

Poppy Seed Roll

Poppy Seed Roll   (Polish Makowiec)

This traditional Polish holiday bread has a beautiful filling of poppy seeds, citrus peel and almonds. The poppy seeds must be ground first so you’ll need a spice grinder or an old fashioned meat grinder. And be sure to toast the almonds first. - Jenny Jones
Prep Time: 40 minutes   Cook Time: 35 minutes  

Total Time: 2 hours, 45 minutes

Ingredients:
Dough:
1 1/2 cups bread (or all purpose) flour
1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
1/4 cup sugar
1/2 teaspoon salt
2/3 cup milk (I use 1% or 2% low fat milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
2 Tablespoons vegetable oil
1 egg
about 3/4 cup extra flour
Filling:
1 cup poppy seeds
1/3 cup boiling water
1/4 cup ground toasted almonds (20 count)
1/2 cup sugar
1/2 teaspoon vanilla
zest of 1/2 a lemon & 1/2 an orange

Directions:
Grind poppy seeds (see note below).
Place in a small bowl, stir in boiling water & let stand uncovered.
Grind almonds and set aside.
Place flour, yeast, sugar, & salt in large mixing bowl.
Stir in milk followed by oil & egg.
Beat on high for 2 minutes. Stir in extra flour until dough forms a mass.
Place dough on floured board and knead 100 turns (about 2 minutes). Cover & let rest 10 minutes.
Meantime, add ground almonds, sugar, vanilla & zests to poppy seeds.
Roll dough into a 10 x 12 shape. Spread filling almost to edges, roll starting at 10-inch end and place on parchment-lined baking sheet, seam side down. Pinch and tuck ends under.
Cover with a towel and rise in a warm spot for 1 1/2 hours or until double in size.
Preheat oven to 350° F and bake for 35 minutes.
Cool for 10 minutes & drizzle with glaze (1 cup powdered sugar + about 2 Tbsp. milk, added slowly)
(Another option): Before baking, you can brush with eggwash and sprinkle with poppy seeds.  

Note: If using a spice grinder (mine is a Cuisinart Spice & Nut Grinder) grind seeds slowly, 2 Tbsp. at a time, until they feel moist – about 10 seconds per each portion. Scoop out any that stick to the bottom of the grinder as you go. Once they are all ground, I use the same grinder to grind the almonds.

Orange Cranberry Cookies

Orange Cranberry Cookies

Ingredients                                      
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)
Frosting:
1/2 teaspoon grated orange zest
3 tablespoons orange juice

1 1/2 cups confectioners' sugar

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended.

 Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. 

Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. 

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

3 Fruit Marmalade

3 Fruit Marmalade

A terrific spread if Seville oranges are out of season or not available. Do not use Seville oranges in this recipe, they are too bitter for this marmalade.

Ingredients:

1 large grapefruit
1 large sweet orange
1 large lemon
6 cups (1.5 L) water
About 2½ to 3 pounds (1.25 to 1.5 kg) sugar (about 6 cups/1.5 L) 

Directions:

1 Cut top and base of grapefruit, orange and lemon. Use a sharp knife to cut peel and pith away from fruit in sections. Place peel in cold water to cover and bring to boil. Boil 10 minutes, drain, cover with fresh water and boil another 10 minutes. Repeat 1 more time. Drain and cool. Scrape out as much of the bitter white squishy pith as you can with the side of a teaspoon or the edge of a paring knife. Cut grapefruit, orange and lemon peel into thin strips. Reserve. Discard pith.

2 Cut all fruit from the outer membranes (the thin skin that protects the fruit) over a bowl, making sure any white pith is removed from sections and catching any juice in the bowl. Squeeze membranes to get out all the juice. Place membranes in a cheesecloth bag. Place flesh, seeds, cheesecloth bag and collected juice with 6 cups (1.5 L) water in pot. Bring to boil, reduce heat and simmer for 20 minutes until fruit has completely fallen apart and liquid is flavourful. Discard cheesecloth bag. Strain, reserving liquid.

3 Combine liquid and reserved peel. Measure the amount of mixture in cups. It should measure about 6 cups (1.5 L). Add an equal amount of sugar, less ½ cup (125 mL). Place in the largest stock pot you have. Mixture will bubble way up. Bring to a boil and boil briskly for 15 to 25 minutes. After 15 minutes of cooking, or when foam begins to subside somewhat, begin testing, and test every 2 minutes until the set is correct (see below). Skim of any froth. Leave to sit for 20 minutes, then ladle into jars.

Makes about 4 jars, 8 oz (250 g) each

HOW TO MAKE MARMALADE

Use fruit as soon as possible after buying. Rinse the oranges well, because the peel is sometimes treated with a wax coating. The peel must be tenderized by long slow cooking and to extract all the pectin from the pith and seeds. 

I find it easier to slowly simmer the whole oranges until they are soft, then cut up the peel. 

Simmer whole oranges in water for about 2 hours, or until very soft. Squeeze a piece of peel between your fingers and thumb. It should be squishy. Cut the orange in half. Scrape out the pulp and seeds. Place pulp and seeds in cheesecloth and return to the orange water in the pot. Simmer together for 10 more minutes, squeezing the cheesecloth occasionally in the pot to extract any further pectin. 

Meanwhile slice the peel into thin or thick slices, dice it or even purée it in the food processor and add as much back into the liquid for the texture you prefer in the finished product, along with granulated sugar. You will need about 3 to 4 lbs (1.5 to 2 kg) sugar for 3 lbs (1.5 kg) oranges. One way to figure out the sugar quantity is to measure the liquid and peel in measuring cups (together) then add an equal amount of sugar. As I like my marmalade tart I usually add a ½ cup (125 mL) less. Once the sugar has been added, the peel will not tenderize anymore so make sure it is tender to begin with.

THE SET

Fast boiling is the secret to good fl avour and a quick set. If the marmalade sets quickly, it will retain the bright colour and the fresh flavour. It takes about 15 to 25 minutes to set depending on your pot size and the size of the oranges.

THE TEST

Have several saucers sitting in the refrigerator. Spoon marmalade on to a saucer, let it cool a few minutes. Push it with your finger and the side should crinkle. Alternatively a sugar thermometer should read 220°F (105°C). When you test the marmalade to see if it has set, take the pan o ff the heat to stop further boiling. Marmalade that boils past the setting point cannot be resurrected.

THE FINISH

Don’t spoon the marmalade into jars straight away unless you want all the fruit to sit at the top. Let it sit for 20 minutes. Sterilize the jars by placing them in a 225°F (110°C) oven for 15 minutes. Place the sealing lids in a bowl and pour boiling water over them. 

If you reuse jars, seal them with melted para ffin wax unless you have new sealing lids. I refrigerate the finished jam as I do not use a hot water bath after making it. It stays fine for up to one year. Add Scotch to the marmalade after ladling into the jars if you wish. 

Marmalade has a myriad of uses. It can glaze ham or chicken, flavour poached fruit, flavour cakes, or make a sauce for duck. My favourite treat is to stir it into oatmeal in the morning.

Spinach, Jicama, Red Onion And Orange Salad With Pomegranate Vinaigrette And Candied Pecans

SPINACH, JICAMA, RED ONION AND ORANGE SALAD WITH POMEGRANATE VINAIGRETTE AND CANDIED PECANS

Ingredients:

Vinaigrette:
2 cups pomegranate juice 
2/3 cup extra-virgin olive oil 
2 T. honey
1 T. balsamic vinegar
1 T. white wine vinegar 
2 tsp. Dijon mustard 
Salt and pepper to taste
Pecans:
1/4 cup golden brown sugar
1 T. olive oil
1 T. balsamic vinegar
1 cup lightly toasted pecan halves
Salad:

Serves 8.

16 oz. spinach leaves
1 cup julienned jicama
1 red onion, sliced and soaked in vinegar water for 1 hour, drained
4 navel oranges, peeled and segments removed or use 2 cans mandarin oranges 
1/4 cup pomegranate seeds

*

Directions:

1. For vinaigrette, bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/3 cup—or use 1/3 cup pomegranate molasses. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper and salt. Dressing keeps 3 days.

2. For Pecans, line a baking sheet with parchment paper. Stir sugar, oil and vinegar in a heavy medium saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are warmed through and syrup coats nuts evenly, about 3 minutes. Turn nuts out onto parchment and using a fork, separate nuts and cool completely. (These store for 2 days in an airtight container.)

3. For Salad, when ready to serve toss spinach with jicama, drained red onion, oranges and enough of the vinaigrette to coat well. Plate the salad and top with pomegranate seeds and pecans.

Citrus Avocado Salmon Ceviche

Citrus Avocado Salmon Cerviche

Ingredients:
175g (6oz) skinless salmon fillet
1/2 ripe avocado, diced
1/2 green onion, finely chopped
1 large orange
1/2 lemon
1/2 lime
2 tbsp mayo
1/4 tsp salt (Himalayan salt)
1/8 tsp cayenne pepper

*

Directions:
Cut the salmon into 1/2" cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and send to the refrigerator for 45 minutes to 1 hour.

When the salmon is done curing, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. 

Let those pieces of orange flesh (also known as supremes) fall right into the bowl.

Add the diced avocado and chopped green onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well (hold on to that marinade, you'll be using it in a sec). Mix delicately until just combined and set aside.

To the citrus marinade, add the mayo and cayenne pepper and mix with a whisk until well combined and slightly frothy.

Place a 3" cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon. 

Remove the cutter and repeat with remaining salmon mixture on a second plate. Garnish with a handful of micro-greens and top with a few tablespoons of the citrus vinaigrette. Serve immediately.

Citrus Pesto

Citrus Pesto

I am offering a pesto which goes great on spaghetti when you serve fish. Basically, pesto is a combination of vegetables, or fruit zest and juices, ground with olive oil, pine nuts, and seasonings. Pesto is an easy alternative to marinara sauce and is so tasty. This is enough sauce for 1 lb. spaghetti. It will keep in the refrigerator sealed in a jar for a few days.

***

Ingredients:
1 bunch fresh basil, about 3 cups leaves

1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt


1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

***

Place the first seven ingredients in a food processor and slowly add the olive oil as the pesto is processing. When the pesto is completed, stir in the Parmesan cheese. Store any leftovers in a sealed jar in the refrigerator.