Creamsicle Pudding

HAPPY BIRTHDAY RUSTY!

Creamsicle Pudding 17

I adapted this recipe from Food52 when I had three oranges and two lemons and I didn’t know what to do with them (other than simply eat them, but that’s not very exciting).

Creamsicle Pudding 1

Start by zesting and juicing your 3 oranges and 2 lemons.

Creamsicle Pudding 3

You should end up with just over 1 cup juice (like a cup plus a couple tablespoons, which is good).

Creamsicle Pudding 4

Set a medium-sized pot on the stove with a couple inches of water in it and set it to simmer.

Creamsicle Pudding 5

Then grab a metal or heatproof glass bowl and crack in 6 large eggs plus 2 egg yolks. Give those a thorough beating-up. They probably deserve it, the jerks.

Creamsicle Pudding 6

Whisk in 1 1/2 cups sugar.

Creamsicle Pudding 7

Then toss in your zest and your juice.

Creamsicle Pudding 8

What a lovely colour.

Creamsicle Pudding 9

Set that on top of the simmering water and make sure the water doesn’t touch the bottom of the bowl. Stir pretty much constantly. If you leave egg yolks and granulated sugar alone for more than a minute they get a bit grainy and we don’t want that. Keep stirring!

Creamsicle Pudding 10

After about 10 or so minutes, the foam will disappear and you’ll have this lovely thick stuff that leaves a trace when you move the whisk. If you test this with a thermometer it should read around 180°F.

Creamsicle Pudding 11

Remove the bowl from the heat and let it cool a bit, stirring occasionally to release more heat. You want it somewhere around 140°F before you put your butter in. My butter was actually frozen so I started adding it in at around the 150°F mark.

Creamsicle Pudding 12

Tip all your lovely citrusy goo into a blender (you can use an immersion blender if you have a deep enough bowl) and add in 2 cups of unsalted butter, a few cubes at a time, mixing thoroughly between each addition, until your concoction is pale and very thick. I may have overfilled my blender here. Oops. All the more reason to make sure the lid stays on.

Creamsicle Pudding 13

The finished product is more or less a curd, so you can use it to fill tarts, spread it on scones or toast (I have some panettone that is simply itching to be slathered), or eat it as a pudding. I’m also tempted to whip up some cream and fold them together to make a frozen fool (though the weather outside is too cold to make me crave cold treats). Just keep it covered and in the fridge if you don’t eat it all right away.

Creamsicle Pudding 16

Advertisements

St. Clement’s Cake

St. Clements Cake 25

I made this Jamie Oliver recipe for Mrs. Nice’s birthday cake and it was a real hit. If you’re not super into the huge layer cakes with tons of icing then I think this will be right up your alley. It’s a nice moist cake as well so it keeps for quite a few days if you wrap it up well.

St (1)

Measurements for this recipe are mostly in metric, so if you have a scale handy I would recommend using it. Start by greasing a springform cake pan with butter, and then line the bottom with a circle of parchment paper. Preheat your oven to 350°F.

St. Clements Cake 1

Next, grab yourself a large orange and take all the zest off. Juice it as well while you’re at it. Set that aside for a bit.

St. Clements Cake 3

In the bowl of your mixer, beat together 125g softened butter with 125g sugar until it’s soft and fluffy and amazing.

St. Clements Cake 4

Next, crack in 4 large eggs, one at a time, beating between each addition until everything is foamy and smooth.

St. Clements Cake 5

Tip in *most* of your orange zest. Keep some aside for the syrup and topping.

St

Next, fold in 100g self-rising flour (see here for a DIY substitute) and 200g ground almonds.

St. Clements Cake 7

Smooth that loveliness into your cake pan and bake for about 30 minutes, until fully risen and lightly golden.

St. Clements Cake 8

Let that cool in the pan for a few minutes and make some syrup.

St. Clements Cake 10

In a small saucepan, tip in 100g sugar and the juice from that orange you smooshed earlier. Add in a pinch of the remaining zest as well for extra flavour if you like. Stir over medium heat until the sugar is totally dissolved.

St. Clements Cake 9

Next, take a skewer and poke a ton of holes all over your still-hot cake. Go all the way to the bottom.

St. Clements Cake 12

Drizzle the syrup all over the top of the cake and leave it for a few minutes to soak in before popping off the edges of the pan.

St. Clements Cake 13

Let the cake cool completely.

St. Clements Cake 14

St. Clements Cake 15

Now I want you to zest and juice 1 lemon. Add a pinch of the lemon zest to your remaining orange zest, but stir the rest of it into 225g icing sugar.

St. Clements Cake 17

Drizzle in your lemon juice, stirring the whole time, until you have a glaze that is a nice consistency for pouring.

St. Clements Cake 19

Pour your glaze slowly over the entire cooled cake, allowing it to drip off the sides. It’s best to put a sheet of waxed paper under your rack BEFORE you do this.

St. Clements Cake 22

Sprinkle that remaining zest on top and leave it to harden a bit. Once it’s set you can transfer it to a plate for serving.

St. Clements Cake 26

Enjoy!

St. Clements Cake 27

Cardamom Orange Date Squares

Cardamom Orange Date Squares 25I know we’ve already done some truly decadent date squares at Ali Does It, but I wanted to do another one to emphasize how truly great dates are. They’re so underrated. And in date squares? My, my, my. Date squares always seem like some kind of old people food when you’re just looking at them, but then you bite into that crumbly, sticky, gooey-ness and you remember that they’re just pretty much amazeballs, regardless of how old you are. Cardamom Orange Date Squares 23

I was making these for that shindig business that’s coming along and I sent the Pie out to buy dates – I wanted the ones in a block, not the ones I would have to pit and chop up. Because I’m lazy. And the Pie, knowing my penchant for doubling and tripling every recipe, picked up the biggest block of dates he could find. IT’S A KILOGRAM. A whole kilogram of dates. So here’s what I came up with in order to deal with a KILOGRAM of dates.

Cardamom Orange Date Squares 2

Start with your kilogram of dates. Unwrap them from the triple-wrapped wrapping craziness. I guess they’re pretty sticky if you let ’em.

Cardamom Orange Date Squares 3

Then slice your block up a bit.

Cardamom Orange Date Squares 5

Chuck that in a pot with 3 cups water. Bring that to a boil and then simmer it for like 10 minutes.

Cardamom Orange Date Squares 7

It’s gonna be all squidgy and icky and gross. Take that off the heat and let it cool slightly. Zest and juice 2 oranges.

Cardamom Orange Date Squares 9

Tip the juice, as well as 2 teaspoons ground cardamom and 4 teaspoons vanilla, into your date goo. Give it a stir.

Cardamom Orange Date Squares 10

If you want, shove it in a food processor. I like my dates to be smooth but I’ll leave that up to you.

Cardamom Orange Date Squares 11

And buzz it until it’s all super sludge.

Cardamom Orange Date Squares 12

Now preheat the oven to 350°F and butter and line some baking dishes with parchment paper.

While that’s heating up, whisk together 3 cups flour, 3 cups oats, 2 cups brown sugar1 teaspoon baking powder, and that orange zest you have on hand.

Cardamom Orange Date Squares 14

Cube up 2 cups room temperature butter and dump that in the flour. Mix it in with your hands until it’s all crumbly and you want to eat it.

Cardamom Orange Date Squares 16

Scoop half that mixture into the bottoms of the dishes and press it down.

Cardamom Orange Date Squares 17

Scoop the date mix into the dishes as well and smooth it over.

Cardamom Orange Date Squares 18

Add the rest of the oat mixture to the top and press it down slightly.

Cardamom Orange Date Squares 19

Shove those into the oven for 45 minutes, until everything is golden brown.

Cardamom Orange Date Squares 20Let those cool slightly in the dish, on a rack, and then lift them out to cool completely on the rack before cutting into eatable-sized squares. I won’t judge you on the size of said squares. Whatever works for you! Cardamom Orange Date Squares 24

Carbonated Coffee for Summer

Coffee Soda 6

When I saw this coffee soda on Man Made DIY a few weeks back I thought, ew, weird. But then I thought, welp, better try it. And so here we are. This is an interesting twist on iced coffee if you’re tired of the latte version.

Coffee Soda Pre 1

Man Made has a whole system for making special double-strong cold brewed coffee.

Coffee Soda Pre 2

But I wasn’t so picky, opting instead for just brewing my favourite espresso double strength and letting it cool before straining and chilling.

Coffee Soda Pre 3

The process is pretty simple: you have your chilled super-strong coffee, a large glass, some of your favourite fizzy water, an orange, and a vegetable peeler. And some ice, but that stayed in the freezer while I took this photo.

Coffee Soda 1

Fill your glass about half full with your cold coffee and plop in some ice cubes. You can sweeten the coffee if you wish (I keep a small jar of simple syrup in the fridge for this very purpose). Use the vegetable peeler to scrape up a good-sized chunk of orange peel.

Coffee Soda 2

Top the glass off with soda water. Squeeze the peel over the beverage to get the orange oils in there.

Coffee Soda 4

Then rub the oily peel around the edge of the glass before plopping it right into the coffee.

Coffee Soda 5

And that’s it. It’s definitely different, but I think I like it. Give it a try and tell me what you think!

Coffee Soda 9

Bees plus Booze: Making Krupnikas

Krupnikas 50

This recipe popped up on Global Table back in January 2012 and I have been positively itching to make it ever since. The problem is that in order to make lovely, lovely liqueurs, you need grain alcohol. And there are very few provinces in Canada where you can legally purchase such things. Fortunately one of my lovely friends picked some Everclear up for me when he was in Michigan and brought it across the border for me for my birthday.  And this lovely warming sipper will make a fantastic gift. Did I mention it makes your house smell lovely as you’re making it, and also that it’s ridiculously easy? LOVELY.

Krupnikas 51

First, though, you have to do your due diligence regarding what you’re going to put your finished concoction in. I searched high and low, in second-hand stores and restaurant supply stores, to find appropriate bottles for a reasonable price. Finally I found these 200mL flasks at Terra20 (sorry non-Ottawans, it’s a local store, but they do have online shopping). Now, you can put your bottles through a run in the dishwasher if you like, but I don’t trust my dishwasher fully because I have never cleaned it. I am my father’s daughter and as such he has taught me to properly sterilize things you’re going to put booze in. So first you wash them thoroughly in detergent and hot water.

Krupnikas 1

Let them drip dry.

Krupnikas 2

Then grab some Star-San if you can get it from a local home-brew place.

Krupnikas 3

Follow the instructions carefully, and wear gloves! Let your bottles air dry while you prepare your ingredients.

Krupnikas 4

I love that this recipe uses whole spices.

Krupnikas 19

In fact, it uses WHOLE turmeric, which was tricky for me to find after trolling through several health food stores. But it was super cheap. When the cashier asked me how much I wanted to order, I said, “Oh, 200g or so,” not knowing how much that would be. It was a lot. And it cost me about $4. I only need one of those weird little ginger-like knobs.

Krupnikas 6

You’ll need about 1 1/2lbs of honey (organic and local if possible, naturally). This works out to about 550mL liquid honey.

Krupnikas 10

Peel 1 orange.

Krupnikas 11

Krupnikas 29

And peel half a lemon.

Krupnikas 12

Grab 3 or 4 cinnamon sticks.

Krupnikas 9

And 5 allspice berries.

Krupnikas 13

And a nutmeg. (A nutmeg? A meg nut? I dunno.)

Krupnikas 14

And 8 cloves.

Krupnikas 15

And 10 cardamom pods.

Krupnikas 16

And 1 teaspoon fennel seeds.

Krupnikas 17

And 1 1/2 teaspoons black pepper.

Krupnikas 18

You will also need 1 vanilla bean, sliced and scraped. Except for some reason I totally forgot to include that in the recipe. It’s still amazing, but I bet a vanilla bean would make it even more amazing.

Grab yourself a 3″ knob of ginger, and slice that into four pieces.

Krupnikas 7

And grab a 2-3″ knob of turmeric, and slice THAT into four pieces.

Krupnikas 8

Look at that gorgeous orange. The turmeric will give a nice sort of earthy base to the booze, while at the same time keeping that lovely yellow tint you expect of something made with honey.

Krupnikas 27

Crack all the spices to let the flavour out. I used a nutcracker on the nutmeg.

Krupnikas 22

And my pestle for the rest.

Krupnikas 23

Gather your spices and plop them in a cup for now. Not shown of course is the vanilla bean I forgot.

Krupnikas 32

In a large saucepan, dump in your honey and 1L water and bring that to a simmer.

Krupnikas 30

Skim any foam off the top with a slotted spoon.

Krupnikas 38

Dump all your spices in and let that become an amazing concoction.

Krupnikas 39

Simmer that sucker, stirring occasionally, for about 35 minutes. At this point the young man who was fixing my ceiling crept up behind me and asked me what I was making that smelled so good. As he was about 16 years old I did not offer him any of it. I’m not sure if he was sad or not. But I’m sure the craftsmanship on my ceiling would have suffered.

Krupnikas 41

Remove the pot from the heat and pour in 750mL grain alcohol. Watch out, as it will fizz up and the fumes will likely make you cough a bit. While it still smells good I don’t recommend you go around huffing grain alcohol fumes. That might be bad.

Krupnikas 42

Strain out the spices and use them for something else, like a syrup or ice cream base.

Krupnikas 43

I plopped them into some applesauce I was making. It made the applesauce taste like CANDY.

Krupnikas 46

Line up your bottles ready for filling. I put them all in a dish and wedged them with a dish towel to keep them steady while I filled them.

Krupnikas 40

I filled all 8 200mL bottles exactly, just like I’d planned.

Krupnikas 47

Seal the bottles and let them cool. The mixture will be cloudy at first.

Krupnikas 52

But still gloriously cheerfully yellow.

Krupnikas 49

The cloudiness is a sediment that will settle over the next couple of days. You can drink this stuff right away and it will be unbelievably good, but the longer you let it sit the mellower and more amazing it will get. Try to wait at least two weeks.

Krupnikas 53

Even after just 24 hours most of the sediment has settled. You can stir the sediment back in if you like, or filter it out and serve it on cake or whatever.

Krupnikas 55

My true sadness is that I was hoping for a little extra krupnikas to try myself, but I didn’t get any. I am going to give all of this away. So I hope that my friends share.

Citrus Chipotle Cranberry Sauce? Believe it.

Chipotle Cranberry Sauce 27

I made a fancy cranberry sauce for Christmas last year but for some reason I didn’t blog it. This year for Thanksgiving (13 October in Canada) I wanted something a little spicier (but not much spicier) than the traditional sauce, so I thought that this would be a good bloggable opportunity, and I modified this recipe I found on Epicurious (originally of Bon Appétit) to do it. The result is a delightfully rich cranberry sauce with a hint of savoury and garlic and a smoky after taste. It’s truly amazeballs (yes, that is the technical term).

Chipotle Cranberry Sauce 1

Start with 2 dried chipotle chillies. Super dried. Gross.

Chipotle Cranberry Sauce 2

Plop those in a medium saucepan filled with water and bring it to a boil. Reduce to a simmer and let those chillies soak up the hot water for an hour to an hour and a half, depending on how dried out they are. You want to be able to mince them in the end. Your house will smell like chipotle for like forever, just a warning. But that’s not necessarily a bad thing.

Chipotle Cranberry Sauce 12

Grab yourself an orange and a lemon and zest them.

Chipotle Cranberry Sauce 5

I used a small rasp to get most of the zest but I used one of the fancy kinds for cocktails to get a bit of rind for colour.

Chipotle Cranberry Sauce 7

Juice the lemon while you’re at it and save the juice. Eat the orange because it’s good for you. DO IT.

Chipotle Cranberry Sauce 9

When the chillies are soft, drain them and then plop them in another pot with 24oz fresh cranberries (that’s two of the standard bags you get at the grocery store), the lemon and orange zest and lemon juice, 3/4 cup dried diced apricots (optional but worth it), and about 2 cups sugar. I actually saved a splash of the chipotle water and added it in as well, probably about 2-3 tablespoons.

Chipotle Cranberry Sauce 10

Heat that over medium, stirring, until the sugar is all dissolved.

Chipotle Cranberry Sauce 14

Now, you’re supposed to keep the chillies in there until the end and then take them out, stem and deseed them, and then plop them back in. But my chillies were so soft they started falling apart almost immediately.

Chipotle Cranberry Sauce 15

So I took out the bits of chipotle earlier, minced them (which was easier than I thought it would be, considering how hard they used to be), and added them back in. A few stray seeds made it in as well but there’s no harm in that.

Chipotle Cranberry Sauce 19

Chipotle Cranberry Sauce 20

Keep cooking the berries, stirring occasionally now, until they start to softly POP open (it’s a delightful noise, I promise). Stir in 2 teaspoons minced garlic, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground cumin.

Chipotle Cranberry Sauce 21

Keep stirring that until the sauce starts to thicken a bit and you can tell that the flavours have all gotten to know each other. Then you can remove it from the heat and let it cool.

Chipotle Cranberry Sauce 22

Chill the cranberry sauce for up to one week before it’s needed. It also freezes fantastically.

Chipotle Cranberry Sauce 26

I actually hope this lasts until Thanksgiving Monday. The Pie and I keep scooping out bites of it with a spoon.

Chipotle Cranberry Sauce 24

Orange and Caramel Bananas: In the Woods

 

Happy Labour Day!Orange Caramel Bananas in the woods 8

I halved the recipe for this dessert from The Camping Cookbook, and it was so good I think I need to make it again from home. Like, all the time.  At this point we were sick of the rain and the damp and had pretty much determined that this would be our last camp meal, so I really hoped it didn’t disappoint. And it didn’t. This is good. And it was easy enough to construct in the dark, in the rain, under a flapping tarpaulin.

Orange Caramel Bananas in the woods 1

Start by zesting and juicing one orange. Tip the juice and zest into a saucepan.

Orange Caramel Bananas in the woods 2

Thickly slice up 2 large bananas and set those aside for a moment as well.

Orange Caramel Bananas in the woods 4

Add 1/4 cup granulated sugar and 1 teaspoon vanilla to the orange juice in the pan and cook over medium heat, stirring often, until it starts to caramelize.

Orange Caramel Bananas in the woods 3

Orange Caramel Bananas in the woods 5

Tip in the banana slices and shake the pan to coat them in the glaze.

Orange Caramel Bananas in the woods 6

Add in 1 tablespoon butter and cook that, stirring, for 3 minutes, until everything is thick and glossy.

Orange Caramel Bananas in the woods 7

Rather than add extra dishes to our soggy lot we ate this straight from the pan, piping hot. Worth it.

Orange Caramel Bananas in the woods 11