Orange Ice Cream
Orange Petits Fours with an Almond Pastry Cream and a Fresh Orange Glaze
Orange and Vanilla Mousse With Glazed Orange Peel
Glazed Orange Zest
Orange Pistachio Cake With Orange Cream Cheese Frosting
Orange-Butter Cookies
Enjoy your orange trees and these desserts!
Orange Ice Cream
Even easier: The base for this ice cream a warm orange custard is
equally delicious with the Apple-Raisin Crumble. Instead of turning it
into
ice cream, just spoon the warm custard over each serving.
4 large egg yolks
1/3 cup sugar
2 cups half and half
2 teaspoons (packed) finely grated orange peel
Whisk egg yolks and sugar in medium bowl until blended. Bring half and
half
and orange peel to simmer in heavy medium saucepan. Gradually whisk into
yolk mixture; return to same pan and stir over medium-low heat until
custard
thickens slightly and temperature registers 180°F, about 4 minutes (do not
boil). Refrigerate custard until cold, about 4 hours. (Can be prepared 1
day
ahead. Cover and keep chilled.)
Process custard in ice cream maker according to manufacturer's
instructions.
Transfer ice cream to container; cover and freeze until firm, about 4
hours.
(Can be made 1 week ahead. Keep frozen.)
Makes about 2 1/3 cups.
Bon Appétit
Orange Petits Fours with an Almond Pastry Cream and a Fresh Orange Glaze
Recipe Summary
Prep Time: 45 minutes
Cook Time: 2 hours 55 minutes
Yield: about 32 petits fours
For the Cake:
1 tablespoon plus 1 1/2 sticks butter, at room temperature
3 1/2 cups sugar
2 large oranges
3 large eggs, at room temperature
2 3/4 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups milk
1 teaspoon vanilla
To Assemble:
1 cup Almond Pastry Cream, cold, recipe follows
4 cups confectioners' sugar
1/2 cup fresh orange juice
1/2 cup sliced almonds, toasted and crushed
Preheat the oven to 350 degrees F. Line a half sheet pan with parchment
paper. Butter the entire pan with 1 tablespoon of the butter. Using an
electric mixer, fitted with a paddle attachment, cream the remaining 1 1/2
sticks of butter and 2 1/2 cups sugar together. Zest the oranges over the
bowl and mix thoroughly, reserving the oranges. Add the eggs 1 at a time,
and mix well. Sift the flour, salt and baking powder. Add the flour
alternately with the milk. Mix well. Add the vanilla. Pour into the
prepared
pan. Place in the oven on the middle rack. Bake until the top is golden
and
the cake springs back, about 25 minutes. Remove from the oven and cool for
5
minutes in the pan. Place a piece of parchment paper over the rack and
carefully invert the cake onto a wire rack. Allow the cake to cool
completely.
For the orange syrup: In a saucepan, combine the juice of the oranges
(about
1/2 cup) and the remaining 1 cup of sugar. Bring to a boil and cook for 2
minutes. Remove from the heat and cool completely. Brush the top of the
cake
with the orange syrup. Let the cake sit for 10 minutes. To assemble, cut
the
cake in half, crosswise. Spread the almond cream, evenly, over one cake.
Place the other cake on top of the pastry cream and slightly press the
layers together. Wrap in plastic wrap and refrigerate until the filling
has
set, about 2 hours. Using a serrated knife, trim of the edges of the cake
and cut the cake into an even rectangle. Cut into individual cakes, 1 1/2
by
2 inches. Place the individual cakes on 2 wire racks, over a half sheet
pan
lined with parchment paper, about 2 inches apart from each other. In a
mixing bowl, combine the powdered sugar, orange juice and some of the
milk.
Whisk until smooth. Pour the frosting over each cake letting the excess
drip
down the sides of the cake. Using a knife, spread the frosting evenly over
the sides of the cakes. Sprinkle the top of each cake with the crushed
almonds. Place the cakes back in the refrigerator and allow the frosting
to
set,
Almond Pastry Cream
Recipe Summary
Yield: about 1 cup
1 tablespoon almond paste
1 1/4 cups half-and-half
1/2 cup sugar
Pinch salt
2 egg yolks
2 tablespoons cornstarch
1 tablespoon butter
In a nonreactive saucepan, combine the almond paste, 1 cup half-and-half
and
sugar. Whisk to dissolve. Place over medium heat and bring to a simmer. In
a
small bowl, combine the egg yolks, cornstarch and remaining 1/4 cup
half-and-half. Whisk well. Remove the milk from the heat and add some of
the
hot liquid to the egg mixture and mix well. Add the egg mixture back to
the
simmering milk and place over the heat. Bring to a boil, and cook for 2 to
3
minutes, whisking constantly. Remove from the heat and stir in the butter.
Pour into a bowl and place a piece of plastic wrap directly on top of the
pastry cream. Cool completely. Can be used either at room temperature or
chilled.
Orange and Vanilla Mousse With Glazed Orange Peel
(6 servings)
Though labor intensive, this layered parfait makes quite an impression.
Glistening strips of glazed orange peel make the perfect accent as a
garnish.
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice (from about 2 oranges)
3/4 cup sugar
2 large eggs
2 large egg yolks
6 tablespoons unsalted butter, melted
1 tablespoon grated orange zest
1 cup cold heavy (whipping) cream
1 teaspoon vanilla extract
Glazed Orange Zest for garnish (recipe follows)
In a small bowl, combine the cornstarch and orange juice, stirring until
the
cornstarch dissolves. Set aside.
In a large saucepan over medium-low heat, whisk the sugar, eggs and egg
yolks until blended. Whisking constantly, slowly add the cornstarch
mixture,
whisking until completely combined. Slowly whisk in the melted butter
until
completely incorporated. Continue to cook, stirring constantly, just until
the mixture is hot and the sugar dissolves, about 4 minutes. Then increase
the heat to medium-high and, stirring constantly, bring the mixture to a
boil. Cook just until the mixture boils, thickens and looks opaque, about
5
minutes. Just before the mixture boils it should look foamy on top.
Immediately strain the sauce into a medium bowl, discarding any solids.
Add
the grated zest and stir to combine. Cover the bowl with plastic wrap,
pressing so the surface adheres to the sauce. Using the tip of a knife,
poke
a few holes in the plastic wrap to allow the steam to escape. Refrigerate
until cool, at least 2 hours and up to overnight. The sauce should thicken
as it cools.
To serve, have ready 6 stemmed glasses.
In a large bowl with an electric mixer on medium speed, beat the cream and
vanilla just until the cream begins to thicken. Mixing constantly, slowly
add half of the chilled orange sauce; beat just until soft peaks form.
Place a small spoonful of the remaining reserved orange sauce in the
bottom
of each glass. Divide two-thirds of the whipped orange cream among the
glasses. Then spoon the remaining orange sauce over the cream in the
glasses. Using a knife, gently swirl the sauce lightly into the whipped
orange cream. Spoon the remaining orange cream into each glass, dividing
it
evenly. Top each glass with Glazed Orange Zest. Serve cold.
Glazed Orange Zest
(6 servings)
This simple recipe makes something snazzy out of something that is
normally
cast aside. The sweet-[censored] orange strips are a lovely counterpoint to many
desserts, whether an orange mousse, a plain cheesecake or virtually
anything
chocolate.
1 orange, washed
1/3 cup water
1/4 cup sugar
1 tablespoon cider vinegar
Using a vegetable peeler, remove the zest from the orange in long strips.
If
necessary, using a knife, scrape off any white pith that remains on the
zest. Cut the zest into matchstick-size strips, place in a small saucepan
and add just enough water to cover. Bring the water to a boil and
immediately drain the zest and rinse with cold water. Set aside.
Return the same saucepan to medium-high heat and bring the 1/3 cup water
to
a simmer with the sugar and vinegar, stirring frequently. Add the blanched
zest, reduce the heat to medium and simmer for 10 minutes. Using a slotted
spoon, transfer the strips to a plate; set aside to cool. (May cover and
refrigerate for up to 1 week.)
Orange Pistachio Cake With Orange Cream Cheese Frosting
(9 servings)
With its rich, nutty flavor and thick mantle of frosting, this cake is
irresistible. And since it's not a layer cake, there is no potential for
lopsidedness.
For the cake:
Butter for the pan
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup canola or corn oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup (about 3 ounces) finely ground unsalted pistachio nuts
1 tablespoon grated orange zest
1/2 cup sour cream
For the frosting:
6 ounces soft cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 teaspoons grated orange zest
21/2 cups confectioners' sugar
1/4 cup (about 1 ounce) coarsely chopped unsalted pistachio nuts
(optional)
For the cake: Preheat the oven to 350 degrees. Butter a 8-by-8-by-2-inch
pan. Line the bottom of the pan with parchment or wax paper cut to fit and
butter the paper.
In a medium bowl, combine the flour, baking powder, baking soda and salt.
Set aside.
In a large bowl, with an electric mixer on medium speed, beat the eggs and
granulated sugar until the mixture is fluffy, thick and lightened in
color,
about 2 minutes. Reduce the speed to low and gradually add the oil, then
the
vanilla and almond extracts and mix until thoroughly combined. Add the
finely ground pistachios and orange zest and mix until combined. With the
mixer still on low speed, gradually add the flour mixture and mix just
until
incorporated. Add the sour cream and mix just until no white streaks
remain.
Scrape the batter into the prepared pan.
Bake the cake for about 45 minutes, until the top feels firm when touched
lightly and a toothpick inserted in the center of the cake comes out
clean.
Transfer the pan to a wire rack to cool for 10 minutes. To unmold the
cake,
use a small, sharp knife to loosen the sides from the pan if necessary.
Invert the cake onto a wire rack and remove and discard the paper. Invert
the cake again onto a wire rack so it is right side up. Set aside to cool
completely.
For the frosting: In a large bowl with an electric mixer on medium speed,
beat the cream cheese, butter, vanilla and zest until the cream cheese and
butter are thoroughly blended and the mixture is smooth. Reduce the speed
to
low and gradually add the confectioners' sugar. Continue beating until the
sugar is incorporated and the frosting is smooth. Using a rubber spatula
or
a knife, spread a thick layer of frosting evenly over the top of the cake.
Spread the remaining frosting over the sides. If desired, sprinkle chopped
pistachios over the cake. Serve at room temperature. (May cover and
refrigerate for up to 3 days.)
Orange-Butter Cookies
(Makes about 32 cookies)
Many pastry chefs sneak a pinch of grated orange zest into their chocolate
chip cookie dough. The citrus brightens the flavor of the cookie, whether
it
comes from a basic butter or a dense oatmeal dough. However, these buttery
cookies taste just fine even without the chocolate.
To bring out the most butter flavor in these cookies, bake them just until
the edges begin to turn golden.
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/4 teaspoon salt
2/3 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon grated orange zest
2 cups all-purpose flour
About 1/2 cup (about 3 ounces) semisweet chocolate chips, preferably
miniature (optional)
Preheat the oven to 350 degrees. Line 2 baking sheets with aluminum foil
or
parchment paper.
In a large bowl, with an electric mixer on medium speed, beat the butter,
salt and sugar until smooth. Add the egg yolks, vanilla and almond
extracts
and orange zest and mix until incorporated. Reduce the speed to low and
gradually add the flour, mixing just until thoroughly incorporated. Using
a
wooden spoon, stir in the chocolate chips.
Roll a scant tablespoon of dough between the palms of your hands, shape it
into a ball and place on the prepared baking sheet. Repeat with the
remaining dough, spacing them about 2 inches apart. Using the bottom of a
glass dipped in water, flatten each ball into a circle. The flattened
cookies should be about 1 inch apart.
Bake the cookies until the edges are lightly golden but not browned, 15 to
18 minutes. Reverse the baking sheets after 10 minutes, from front to back
and top to bottom, to ensure that the cookies bake evenly. Transfer the
sheets to a wire rack to cool for about 2 minutes, then transfer the
cookies
to a wire rack to cool completely.
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