.................. Cooking with Barry & Meta: Orange Marmalade

Showing posts with label Orange Marmalade. Show all posts

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches or served over rice

Barry received a couple of jars of mango-pepper jelly and this recipe from fraternity brother Greg Stuart . . . along with this recipe he printed from J.M. Hirsch, Associated Press. We served the chicken filling on toasted sourdough bread. In addition, we served the filling over rice the next day. Both were yummy.

Sandwich version

Chicken Mixture served over rice with sliced radishes and cilantro garnishes.

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches
Ingredients:
2 1/2 pound boneless, skinless chicken breasts
4 cups chicken broth
13 1/2-ounce jar mango-pepper jelly

1/2 cup orange marmalade
1/4 cup apple cider vinegar
1 teaspoon ground cumin
1 teaspoon sweet or smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sour cream
16-ounce package shredded cabbage coleslaw mix
2/3 cup mayonnaise
Hot sauce, to taste
12 dinner rolls or other small buns, split

In a large saucepan over medium-high, combine the chicken, broth, jelly, marmalade, vinegar, cumin, paprika, garlic powder, salt and pepper. Bring to a simmer, then cook, uncovered, for 45 minutes. Transfer the chicken to a cutting board. Continue cooking the sauce for another 10 minutes, or until considerably reduced and thickened.
Meanwhile, use 2 sets of tongs or 1 set and a fork to pull apart and shred the chicken breasts. Once the liquid has reduced, return the chicken to the saucepan and mix with the sauce. Simmer until heated through, then remove the pan from the heat.
Stir in the sour cream, then set aside.
In a medium bowl, mix together the coleslaw mix, mayonnaise and hot sauce.
Serve the chicken on the buns topped with coleslaw.

Easter Bunny Orange Creamsicle Rolls

Check out the Easter Bunny Rolls on Better Homes and Garden’s website. Check out their video for easy-to-follow video for shaping techniques. I did add a layer of softened cream cheese and dubbed them Easter Bunny Orange Creamsicle Rolls. So delicious! I’m make them again as just plain Orange Creamsicle Rolls.

I must admit that the photo above is from BH&G site. Mine were not quite this picture perfect but the taste compensated for the imperfections! BH&Gdescirbes these rolls as “adorable, bunny-shape rolls that are made from a sweet dough. They are shaped like cinnamon rolls but filled and glazed with orange marmalade."

Easter Bunny Orange Creamsicle Rolls Yield: 12 rolls

Adorable, bunny-shape rolls that are made from a sweet dough. They are shaped like cinnamon rolls but filled and glazed with orange marmalade.

3 1/2 – 4 cups all-purpose flour

 1 package active dry yeast (2 1/4 teaspoons)

 1 cup milk

1/3 cup granulated sugar

1/3 cup butter

3/4 teaspoon kosher salt

 2 eggs, lightly beaten

2/3 cup orange marmalade

 1 egg (for egg wash)

4 ounces softened cream cheese

 1 1/2 cups powdered sugar

 1/4 cup orange marmalade

Step 1 In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir together milk, granulated sugar, butter, and 3/4 teaspoon kosher salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as much of the remaining flour as you can.   

 Step 2 Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place 1 hour or until double.   

Step 3 Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Line two baking sheets with parchment paper.   

Step 4 On a lightly floured surface roll dough into an 18x12-inch rectangle. Spread the softened cream cheese, and then the 2/3 cup marmalade over dough, leaving a 4-inch border along one of the long sides. Starting from the filled long side, roll up rectangle*.(Don't pinch dough to seal seam.) Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets.   

Step 5 To shape: Gently uncurl the 4 inches of the roll without marmalade and cut in half lengthwise using kitchen scissors. Bend each strip and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits inside each ear. Cover rolls and let rise in a warm place about 30 minutes or until nearly double in size.   

Step 6 Preheat oven to 350°F. In a small bowl lightly beat remaining egg and 1 tablespoon water. Brush onto rolls. Bake rolls about 15 minutes or until light brown. For icing: Stir together powdered sugar, the 1/4 cup orange marmalade, and 2 tablespoons water to make drizzling consistency. Spoon icing over warm rolls. Let cool slightly before serving.   

*As you roll up the dough, some marmalade may get pushed to the border. The two rolls from the ends may not shape as nicely as the others.

Florentine Lace Cookies from "Cook’s Illustrated" magazine

After receiving a complimentary copy of "Cook’s Illustrated" magazine and an offer for a discounted subscription price, Barry urged me to send a check. I did.

When the November & December 2013 issue arrived, this recipe immediately caught my eye. I have made lace cookies before but never any that rivals this recipe! These cookies are outstanding . . . and the instructions and explanations are helpful.

I took photos as I went but there’s also a video on Cook’s Illustrated website.

We highly recommend this magazine, and these cookies! And, they will now be an annual additional to our holiday cookie trays.

Florentine Lace Cookies Recipe states a yield of 24 cookies; I followed exact instructions and my yield was 34 cookies

2  cups slivered almonds

¾ cup heavy cream

4  tablespoons unsalted butter, cut into 4 pieces

½ cup (3½ oz.) granulated sugar

¼ cup orange marmalade

3  tablespoons all-purpose flour

1  teaspoon vanilla extract

¼ teaspoon grated orange zest

¼ teaspoon salt

4  ounces bittersweet chocolate, chopped fine

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°. Line 2 baking sheets with parchment paper.

2. Process almonds in food processor until they resemble coarse sand, about 30 seconds.  

3. Bring cream, butter, and sugar to boil in medium saucepan over medium-high heat. Cook, stirring frequently, until mixture begins to thicken, 5 to 6 minutes.

4. Continue to cook, stirring constantly, until mixture begins to brown at edges and is thick enough to leave trail that doesn’t immediately fill in when spatula is scraped along pan bottom, 1 to 2 minutes longer (it’s OK if some darker speckles appear in mixture).

Hard to capture in a photo . . . but if you look carefully you
can see the trail where I ran the spoon across the bottom of the saucepan.

5. Remove pan from heat and stir in almonds, marmalade, flour, vanilla, orange zest, and salt until combined.  

The resulting mixture is thick and dough like.

6. Drop 6 level tablespoons dough at least 3½ inches apart on each prepared sheet. When cool enough to handle, use damp fingers to press each portion into 2 1/2-inch circle.  

7. Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway through baking. Transfer cookies, still on parchment, to wire racks and let cool. Let baking sheets cool for 10 minutes, line with fresh parchment, and repeat portioning and baking remaining dough.  

8. Microwave 3 ounces chocolate in bowl at 50 percent power, stirring frequently, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add remaining 1 ounce chocolate, and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting if necessary. Transfer chocolate to small zipper-lock bag and snip off corner, making hole no larger than 1/16 inch.  6. Transfer cooled cookies directly to wire racks. Pipe zigzag of chocolate over each cookie, distributing chocolate evenly among all cookies. Refrigerate until chocolate is set, about 30 minutes, before serving.

Chocolate is chopped.

Instead of melting 3 ounces of chocolate in the microwave, I melted in over boiling water (in a make-shift double boiler consisting of a saucepan topped with a stainless steel mixing bowl).

When the chocolate was almost 2/3 melted, I removed the bowl from the heat and added the remaining one ounce of chopped chocolate. This process is referred to as "tempering" and helps avoid the white bloom that sometimes appears after melted chocolate has cooled.

I set the chocolate back over the hot water just long enough to stir and let the rest of the chocolate melt (just a minute or two at the most).

So that I could easily fill the plastic bag, I positioned it in a drinking glass and turned down the edge.

Wax paper arranged underneath the cooling rack of cookies allows for easy clean up later.

"Cook's Illustrated"says these cookies can be stored at cool room temperature for up 4 days, but I put them in a covered container and kept them for at least a week (it was hard though as I wanted to immediately eat each and every one).

Recipe without photos . . .