April 5th, 2011 § § permalink
Serves 8
Ingredients
â…“ cup orange jam or marmalade
2 tablespoons Grand Marnier
1 cup egg whites
Crème Anglaise, to serve (recipe follows)
Directions
Preheat oven to 350ËšF. Prepare 6 ounce ramekins by buttering and sugaring the inside. Tap out excess sugar.
In a small bowl, whisk orange jam or marmalade and Grand Marnier together. In a large separate bowl, whisk egg whites until firm peaks. Fold in jam mixture. Pour into ramekins and bake until soufflés rise, about 10 to 15 minutes.
Recipe Property of Ger-Nis
Crème Anglaise
Makes 2 cups
Ingredients
6 egg yolks
1 cup heavy cream
1 cup milk
1 teaspoon vanilla extract
6 tablespoons sugar
¼ teaspoon salt
Directions
In a medium sized bowl, add egg yolks and set aside. In a medium sized saucepan over medium heat, add heavy cream, milk, sugar and vanilla extract together. Bring milk mixture to simmer and gradually whisk hot milk mixture into egg yolks. Return custard to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.
Recipe Property of Ger-Nis
November 3rd, 2010 § § permalink
Recipe adapted from the Cuisines of Spain by Teresa Barrenchea
Makes 25 fritters and 2 cups of marmalade
INGREDIENTS
2 tablespoons salted butter
6 tablespoons sweet white dessert wine
1⁄3 cup fresh orange juice (2 to 3 oranges)
1 teaspoon grated orange zest
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
Pinch of salt
2 cups all purpose flour, plus extra
¾ cup olive oil, plus extra for frying
Zest of 1 orange cut into long thin strips
1 teaspoon black sesame seeds
½ teaspoon anise seeds
Marmalade, recipe follows
PREPARATION
In a medium saucepan, melt the butter, take off heat add the wine, orange juice, zest, cinnamon, nutmeg and salt, stir well with a wooden spoon.
Heat a large pan with olive oil about an inch deep until just about smoking hot, 350°F-375°F.
Place the flour in a large mixing bowl and add the liquid mixture mix up quickly and vigorously until dough forms. On a lightly floured work surface knead dough briefly until soft and flexible. Shape into a ball and let rest for one hour.
On a lightly floured work surface roll the dough out very thin about ½-¼ inch rolling the dough to about the size of 20-inch square. Cut the dough into 4-inch squares, you will have 25 4-inch squares. Working from the corner of each square, roll up the square on the diagonal, creating a cylinder with a ½-inch hollow center, rub the corners together with a damp finger to get them to stick. Sprinkle with black sesame seeds and anise seeds before frying.
Working in batches, fry fritters turning as needed about 2-3 minutes until golden brown.
ORANGE MARMALADE
INGREDIENTS
2 oranges
1 tablespoon lemon zest
2 cups water
2 cups sugar
1 vanilla bean, split open
1 cinnamon stick
1 star anise
½ cup of honey
¼ cup heavy cream
PREPARATION
Slice the oranges (use a mandolin if needed) discard any seeds, cut the slices into little pieces and place a medium thick bottomed sauce pan, add the lemon zest, water and sugar and stir well, bring to a boil, add the vanilla bean, cinnamon stick and star anise, bring to a boil then reduce heat, reduce to low cook for about 1 hour on low or until all the fruit is broken apart. Discard the cinnamon stick, star anise and vanilla bean. Set aside to cool.
In a medium saucepan add 1 cup of the marmalade and ½ cup of honey, heat until just before boiling, take off heat add heavy cream and served drizzled over fritters.

October 11th, 2010 § § permalink
Makes 20 Bites
INGREDIENTS
Lime marmalade, recipe below
10 each prosciutto slices, sliced thin and cut in half
½ cup cilantro leaves
1 ripe honeydew melon, skin removed, sliced in 2 to 3†long slices
PREPARATION
To assemble, spread ½ teaspoon lime marmalade over the prosciutto and place a few cilantro leaves on top, followed by a slice of melon and then wrap the prosciutto around the melon.
Serve immediately.
Lime Marmalade
INGREDIENTS
2 limes
½ cup sugar
½ cup water
1 teaspoon salt
PREPARATION
Zest limes and set aside.
Remove and discard the white part (pith) of the lime and segment into supremes or just the lime “meatâ€.
In a heavy bottom saucepan, bring the lime zest, sugar, water, lime “meat,†and salt to a boil.
Let boil on a low rolling boil for about 20 minutes or until reduced by half.
Take off heat and allow to cool to room temperature (it will thicken as it cools).
