Tag Archives: orange

Cranberry Orange Hot Cross Buns

20 Apr

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Happy Easter to all of you – I hope that yall are having a beautiful day! Hot cross buns are traditional to eat on Good Friday, so I’d made a batch to munch on during Holy Week. I’ve made a similar version before but they were pretty plain without any dried fruit. So naturally I wanted to jazz them up this time with the cranberry and orange flavor combo which is one of my favorites! Especially since I don’t like raisins, which is the usual dried fruit that’s added. Sorry to all you raisin lovers out there, but you can sub any kind of dried fruit that your heart desires.

So whether you make these for the holidays or just because, I hope you enjoy! And because I’m reminiscing about spending last Easter in Rome, “Buona Pasqua” to you all!

Cranberry Orange Hot Cross Buns

Ingredients:
1 cup milk
1 package (1/4 oz) active dry yeast (also equals 2 1/4 tsp)
1/2 tsp granulated white sugar
3 1/2 cups all-purpose flour
1/4 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp salt
5 Tbsp unsalted butter, melted
1 large egg, lightly beaten
Zest of 1 orange
1/2 cup dried cranberries
Plus 1 egg and 1 Tbsp milk or water for an egg wash before baking

Glaze:
1/2 cup powdered sugar
1 Tbsp milk
A few drops of orange extract (optional)

Yield: 1 dozen

Directions:
To make the buns: In a small saucepan or in the microwave, heat the milk until lukewarm (about 100 degrees F). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

Meanwhile in the bowl of your electric mixer, with the paddle attachment, combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened. Add the melted butter, egg, and orange zest and beat until incorporated. With the mixer on medium low speed, with the dough hook, gradually add the cranberries and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap  and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 – 2 hours).

When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a lined baking sheet. (lined with parchment paper or a silicone baking mat) Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Cover the buns with a tea towel or lightly spray a piece of plastic wrap with a nonstick cooking spray and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes).

Preheat oven to 400 degrees F. Brush the tops of the buns with an egg wash (one beaten egg mixed with 1 Tablespoon milk or water) and brush the tops of the buns with the wash. Place the baking sheet in the preheated oven and bake for about15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing.

To make the glaze: Combine the powdered sugar, milk, and orange extract if using and mix until smooth. Add a little extra powdered sugar if it’s too runny, till you get the consistency you want. Place the glaze in a paper cone or small plastic bag. Cut the end of the cone or bag and pipe a cross on the top of each bun.

Source: Slightly adapted from Joy of Baking

Cranberry Orange Pecan Bread

5 Dec

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I hope that all of you had a blessed Thanksgiving last week!

Here’s a recipe that’ll make you some fast friends if you bake some and share. The bright citrus mixed with tart cranberries and some home picked pecans are the epitome of holiday flavors and will make your house smell great!

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Cranberry Orange Pecan Bread

Ingredients:
1/2 cup pecans, chopped coarse
1 Tbsp grated zest (from 1 large orange)
1/3 cup freshly squeezed orange juice
2/3 cup buttermilk
6 Tbsp unsalted butter, melted and cooled slightly
1 large egg, beaten lightly
2 cups all-purpose flour
1 cup granulated sugar
1 tsp table salt
1 tsp baking powder
1/4 tsp baking soda
1 1/2 cups cranberries (6 ounces), chopped coarse

Yield: 1 loaf

Directions:
Preheat the oven to 375 degrees F.  Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.

In a small bowl, stir together orange juice, zest, buttermilk, butter, and egg; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Stir liquid ingredients into the dry until just moistened. Gently stir in cranberries and pecans. Do not overmix.

Pour the batter into prepared loaf pan and smooth surface with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 degrees; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool completely before serving, at least 1 hour.

Source: Sweet Pea’s Kitchen, originally from Baking Illustrated

Homemade Orange Chicken

14 Jul

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I’ve been trying out some Asian infused recipes this past week and the first thing on my docket was homemade orange chicken! This is one of my absolute go-to entree when eating Chinese food (like most people, I think!) and I thought it would be a good meal to try and attempt at home. I had no idea how this was going to turn out, but you guys, it’s amazing!!

I must warn you, it’s a little time consuming, especially if you’re making it for the first time and are constantly double checking the recipe so you don’t mess up. (that was totally me) But the end result is worth the effort and tastes just like restaurant quality. Actually…I’d argue that it’s better, because it’s super fresh and you know exactly what’s going into it, which is always a plus. I kept it simple and paired the chicken with some white rice and steamed broccoli.

By the way, don’t be surprised if you’re tempted to drizzle a few extra spoonfuls of orange sauce onto your meal. This is totally normal and definitely encouraged – the sauce is beyond delicious and was probably my favorite part of the meal. So get a little courage and spare time and treat yourself and others to an impressive homemade version of a take out favorite!

Homemade Orange Chicken

Ingredients:
For the marinade and sauce:
3/4 cup chicken broth
1 cup freshly squeezed orange juice (about 3 oranges)
Zest of 2 oranges
6 Tbsp white vinegar
1/4 cup soy sauce
1/2 cup brown sugar (any kind – I used dark brown)
3 cloves garlic, minced
1 Tbsp fresh ginger, grated (plus more minced, if wanted)
1/4 tsp cayenne pepper
1 1/2 lbs boneless chicken breasts, cut into bite-sized pieces
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water

For the coating and frying:
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
1/4 tsp cayenne pepper
3 cups oil (I used vegetable oil, but can use canola, peanut, etc.)

Yield: 4 servings

Directions:
To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a large saucepan; whisk to blend well. Measure out about 1/3 cup of the mixture and transfer it to a large zipper lock plastic bag or a dish. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Or if using a dish, evenly coat the chicken with the marinade. Refrigerate and let it marinate for 30 to 60 minutes. Place the saucepan with the remaining sauce mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and set aside.

To prepare the coating, place the egg whites in a pie plate or shallow bowl and whisk until frothy. In a second plate or bowl, combine the cornstarch, baking soda, and cayenne pepper; whisk to blend. Drain the chicken from the marinade in a colander or large strainer and pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a Dutch oven or straight-sided sauté pan until the oil reaches 350 degrees F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel lined plate. Return the oil to 350 degrees F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice and add some vegetables, if desired. Enjoy!

Source: Slightly adapted from Annie’s Eats

Mango Margarita

30 Apr

This fruity drink would be mighty tasty for any upcoming Cinco de Mayo celebrations! The fresh mango is absolutely delicious and the drink is so refreshing. Which is nice because in our home, we try to just use our fans versus the A/C for as long as possible. This is starting to get hard, given that we live in Texas and I’ve had the oven on most of the day! I know we’ll give in soon enough, but in the meantime, we’ll keep enjoying some more cool drinks to ease the heat.

Mango Margarita

Ingredients:
3 oz tequila
1 1/2 oz triple sec
2 oz orange juice
1/2 oz simple syrup (equal parts water & sugar mixed together)
2 to 2 1/2 cups crushed ice
4 oz fresh or frozen chopped mango
Salt or sugar, for rimming (optional)

Yield: 2-3 servings

Directions:
Combine the mango, tequila, triple sec, orange juice, and simple syrup in a blender. Add in 2 cups of ice an blend until smooth. If desired, add additional ice to achieve a thicker consistency. Serve in chilled glasses rimmed with salt or sugar (optional). Sip and enjoy!

Source: Annie’s Eats

Bourbon Orange Coriander Barbeque Sauce

25 Apr

I waited almost a year after bookmarking this recipe to actually try it. I knew it sounded delicious and would go great with countless things, but it was put on the back burner for whatever reason. Big mistake.

The sauce comes from Joy the Baker, one of my favorite food bloggers who never disappoints with her recipes. (no pressure, Joy) Her wit and humor are so endearing and she has fun podcasts that I listen to while working in the kitchen which always make me laugh. So Joy, if you’re reading this, lets be friends. Ok? Ok.

Anyways, the flavors in this sauce compliment each other fabulously, especially the bourbon and orange. The sauteed garlic and onions add a nice depth and richness and then the coriander tops it off perfectly. I used it for the brisket tacos, leftover brisket sandwiches, and as the sauce on a brisket pizza. You could use it to coat some chicken, glaze a meatloaf, or just dip some french fries in it. No matter what you do with it, I encourage you to simply make this sauce a part of your life. No regrets, I promise. 🙂

Bourbon Orange Coriander Barbeque Sauce

Ingredients:
3 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup bourbon
1/2 cup orange juice
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
1/4 cup molasses
2 Tbsp Worcestershire sauce
1/2 tsp orange zest
3/4 tsp ground coriander
1 tsp coarse ground black pepper
1/2 tsp salt

Yield: About 2 1/2 cups

Directions:
Heat olive oil over medium heat in a medium saucepan. Add onions and saute until translucent and slightly browned, 3 to 5 minutes. Add garlic and saute for 1 minute more. Lower heat to low and add bourbon.  Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats. Add the remaining ingredients. Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened. (If you don’t want any chunks in the sauce, feel free to blend it till smooth)

Sauce can be stored in an airtight container in the refrigerator for up to a week.

Source: Joy the Baker