Posts Tagged ‘orange’

006I didn’t need any more. I have my gift baskets all ready for their bows. I really didn’t need anymore biscotti. But, like so many others, I needed something to redirect my thoughts from the insanity in Connecticut. Creativity can do that, whether it’s in the bright green hat I’m trying to knit with the stitches I must relearn, helping my Granddaughter build a styrofoam submarine for her school project, or bake another 96 biscotti. I kept very busy.

Orange Pomegranate Biscotti

2 Cup AP flour
1 Cup Sugar
2 Tbl Grated Orange Zest
1 teas or more Orange Extract
1 teas baking powder
1/2 teas salt
3 room temperature lg eggs
1/2 Cup Dried Cranberries/Pomegranate flavored
1/2 Cup Walnuts
1 Tbl Blood Orange Olive Oil (any good grade olive oil can be substituted)

Preheat oven to 350 degrees. Place sheet of parchment paper on a baking sheet, spray lightly with cooking spray.
Place dry ingredients in mixer bowl and mix on low speed. I used freshly grated orange peel that I dried last summer so the flavor was very rich. You may need to adjust the amount of orange extract based on the flavor imparted by your orange zest. Stir nuts and fruit into dry ingredients. In a separate bowl set over very hot water, beat eggs and oil until thick and fluffy. Slowly fold egg mixture into flour mixture until well incorporated. Dump onto readied baking sheet and with wet hands form into a long loaf, about 12 in long, 4 inches wide and 1 inch thick. Bake for 25 to 35 minutes. Reduce oven temp to 325. Remove loaf from pan and cool for 15 minutes. Carefully slice loaf into 3/4 inch pieces. Place on ungreased cookie sheed and bake another 10 minutes, turn and bake 10 minutes longer until lightly golden and crisp on each side.


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Grapefruit Blood Orange Marmalade

8 pink grapefruit

6   oranges

24 oz Martinelli’s Blood Orange Juice

2 -3 cups white sugar

3/4 cup Brown Sugar

1 large Granny Smith Apple (quarter, remove seed case, but do not peel)

With a vegetable peeler remove zest from fruit.  Place in food processor with chopping blade and chop medium course. Place in kettle with 1 cup white sugar and 12 oz blood orange juice.  Over high heat and stirring occasionally boil until reduced and thick.   Meanwhile remove bitter pith from fruit, discard.  Section fruit and  any juice into food processor.  This took several batches for me.  Add to pan.  Add another 12 oz blood orange juice and 1 more cup sugar.  Cook again until somewhat reduced.  Taste for desired sweetness.  I added another 1/2 cup sugar and 3/4 cup brown sugar.  The brown sugar adds an ambrosial sweetness I never expected, but love)  Add apple quarters with skin.  Cook stirring often until thick.  I mashed the apple with a potato masher when it was tender.  Remove apple peels.   Ladle into sterilized canning jars, and process in boiling water bath for 10 minutes.

Yield 8 pints.

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