Posts Tagged ‘Orange’


Rhubarb Pie with Cardamom and Orange

April 29, 2015

The rhubarb in our garden is getting bigger every day, and I can’t wait until there’s enough of it to make some delicious summer desserts! Here’s one I made last year that I’m hoping to make again this summer.

This rhubarb pie recipe (from Bon Appetit Desserts) was supposed to have a lattice crust, but I decided to make it when I only had a single pie crust in my fridge, and I didn’t feel like making a second just for the lattice. :) So I used scraps from the single crust and cut out lots of dots to cover the surface with. I’m not sure if a true lattice would have prevented some of the bubbliness and drips around the edges, but the dots effect looked cool and it’s easy enough to use a cookie sheet underneath the pie plate to catch any drips. The filling certainly didn’t lose too much moisture from not being more covered!

I love fruit desserts that are on the tart(er) side, so rhubarb has always been one of my favorite “fruits” in dessert. We really enjoyed the subtle complexity that the cardamom and orange added to the flavor of the filling, without overwhelming the flavor of the rhubarb itself. Served with a scoop of vanilla ice cream, this makes the perfect early-summer dessert.

Rhubarb pie with cardamom and orange

See recipe


Citrus Tart

July 5, 2013

Our intern’s final day at work was last Friday, and when I asked her what her favorite dessert was, she said pie. But when I looked through my cookbooks, none of the pie recipes jumped out at me. I was hoping to find a recipe I could make without having to go to the grocery store again. But either I didn’t have the ingredients on hand, or the recipes were too involved, or they had ingredients that some of my coworkers are allergic to/don’t like. So I expanded my cookbook browsing to include tarts because tarts are kind of like pies, right? :)

I found this citrus tart in Gourmet Today and it looked fairly straightforward: blind-baked crust, custard filling. The amount of sugar called for (1½ cups) seemed pretty high, and when I looked up reviews on epicurious, many of the reviewers said it was too sweet as written and recommended cutting the sugar down. Since I don’t like desserts that are overly sweet, I reduced the sugar to ¾ cup, and I’m glad I did. The tart was still very sweet even with this amount. But it had very good flavor; the sweetness didn’t overpower the lemon and orange. It’s not going on my make-again-right-away list because lemon isn’t my favorite dessert flavor, but if someone requests a citrus dessert from me, this would be a tasty choice!

Citrus tart

See recipe


Cranberry-Orange Nut Bread

January 6, 2012

Quickbreads are awesomely delicious but so simple to make – they’re my go-to recipes when I have to bring a small snack or dessert to a luncheon or other casual function. So far I’ve never run into a recipe I thought was too “fussy”; normally you just mix the dry ingredients, mix the wet ingredients, mix them together, bake, and you’re done! For our Christmas party this year, in keeping with the season, I decided to try a new (to me) quickbread recipe from my ATK Family Baking Book: Cranberry-orange nut bread. It turned out wonderfully moist, and the tartness of the cranberries offsets the sweetness of the orange. And of course, I love the texture that nuts add to pretty much any food. (It’s a very good thing that I don’t have any allergies, haha!) This bread would make a great holiday hostess gift or an easier alternative to Christmas cookies. I will definitely be adding this recipe to my repertoire of regular quickbreads, especially around the holidays!

Cranberry-orange nut bread

See recipe


White Sangria

September 11, 2011

We had a small get-together to celebrate my friend’s birthday a few weeks ago, and rather than just bringing over a bottle of wine, I decided to make something festive! I’ve made Cook’s Illustrated red sangria many times before, but this was the first time I’ve tried the white version. It’s the same recipe as red sangria, flavored with oranges and lemons, but it calls for a lighter-bodied wine such as Pinot Grigio rather than Merlot. I used a locally produced semi-dry white wine – it seems upstate New York is more known for Rieslings and sweeter wines, but it’s best to use a slightly drier wine for sangria because the added sugar and the fruit contribute significant sweetness. The sangria was fruity and refreshing – perfect for the warm summer night!

White sangria

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Ambrosia Layer Cake

March 27, 2011

This afternoon was our church’s monthly potluck luncheon, and as I missed last month’s luncheon due to work, I wanted to make something extra-adventurous! The recipe for this cake in Gourmet Today caught my eye because I’ve always loved ambrosia fruit salad (traditionally made with mandarin oranges, pineapple, coconut flakes, and often marshmallows), and I was feeling ambitious enough to tackle a 4-layer cake. Because the cake and the filling can be made the day ahead, all I had to do this morning was make the frosting and perform the final assembly.

The frosting’s texture is very marshmallow-like, and the toasted coconut adds a nice crunch on the outside. The cake itself is light but not overly lean. The predominant flavor is orange in both the cake and custard filling, but if I make it again sometime I may experiment with adding pineapple somehow as well – perhaps by substituting pineapple juice for the orange juice in the filling. Overall it was a highly successful experiment: there were zero pieces left for us to take home at the end of the luncheon!

Ambrosia layer cake

See recipe