Orange Beer Spice Cake

I got this from Food and Drink Magazine, Holiday 2021.  I did use a regular pilsner beer instead of a stout and I thought it was still quite good.  

 SPICE CAKE

1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided
2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) salt
3/4 cup (175 mL) packed light brown sugar
3 large eggs
1 cup (250 mL) stout
1 cup (250 mL) molasses
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) chopped mixed candied peel
1/4 cup (60 mL) chopped crystallized ginger 
2 cups (500 mL) full-fat Greek yogurt for serving

ORANGE PEEL GARNISH
2 large navel oranges, about 1 1/2 lbs (680 g)
Water as needed
3/4 cup (175 mL) granulated sugar

1. Preheat oven to 350°F (177°C) and place rack in middle of oven.

2. For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour.

3. Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside.

4. In a stand mixer fitted with a paddle attachment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined.

5. Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand.

6. Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes.

7. Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack.

8. While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside.

9. Juice oranges, strain and set aside.

10. Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process.

11. Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to saucepan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake.

12. Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

Serves 8 to 10

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Chocolate Chunk and Orange Cookies

We all know that orange and chocolate go together, why have I never put that together in a cookie before?

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

1/2 cup turbinado sugar

1 egg, room temperature

1 tsp pure Vanilla Extract

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine salt

170 g good quality chocolate preferably dark, roughly chopped

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until smooth, about 2 minutes. Add egg, followed by vanilla extract. Beat until combined.

2. Sift in flour, baking powder, baking soda and salt. Add orange zest. Mix on low speed until the dough comes together. Fold in chocolate until evenly distributed.

3. Shape dough into a ball and wrap in plastic wrap. Chill for a minimum of 2 hours or, for best results, overnight.

4. When ready to bake, preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

5. Divide dough into 16 rounds and transfer to prepared baking sheets. Press to flatten and top with pinch flaked salt.

6. Bake in the top and bottom thirds of the oven, switching sheets halfway through until edges are golden brown, about 10 minutes. Remove from oven and let cool slightly before serving.

Makes 16 large cookies

Chocolate Orange Cheesecake Swirl Brownies

Chocolate, orange and cream cheese make a wonderful trio.  This is simple to make and delicious!  From the Milk Calendar 2014.

Cheesecake
250 g cream cheese, softened
1/2 cup granulated sugar
2 tbsp all purpose flour
1 egg
2 tbsp grated orange zest (from 2 to 3 oranges)
1/3 cup orange juice
1 tsp vanilla extract

Brownie Batter
1 cup milk
3/4 cup butter, cut into cubes
1 - 2/3 cups granulated sugar
1 cup unsweetened cocoa powder
2 eggs
1/4 cup orange juice
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp salt

• Preheat oven to 350F.  Line a 13x9 inch metal baking pan with foil, leaving 2 inches overhang at each end; lightly butter foil.
• Cheesecake:  In a large bowl, using an electric mixer, beat cram cheese and sugar until smooth.  Beat in flour until blended, then beat in egg, orange zest, orange juice and vanilla.  Set aside.
• Brownie Batter: In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 min until milk is warm and butter is melted.  Alternatively, heat in a glass measuring cup in microwave on Medium power for 3 to 4 minutes.  Remove from heat.
• In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended.  Whisk in eggs, orange juice and vanilla.   Sprinkle flour and salt over top; whisk until blended.
• Spread about 2/3 of brownie batter into prepared pan; smooth top.  Pour cheesecake batter evenly over top.  Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.
• Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in centre.  Let cool completely in pan on rack.  Using foil overhang as handles, transfer to cutting board and cut into squares.

Chocolate and Orange Trifle

This is based on a recipe from Food and Drink 2000.  A delicious and elegant dessert.

1 chocolate cake
2 oranges
1/2 cup Grand Marnier
1 1/2 cups whipping cream
8 oz white chocolate

1. Slice cake 3/4 inch thick.  Line a bowl (glass preferably) with the cake.  Peel oranges and remove pith.  Place orange sections over cake.  Pour Grand Marnier over cake and oranges.  Cover and leave to soak for 1 hour.
2. Bring cream to boil.  Remove from heat and stir in chocolate until melted.  Transfer to a bowl and leave to set in refrigerator for 3 hours or until it holds its shape.  Remove from refrigerator and whisk until thick and the whisk holds a soft peak.  Spoon onto oranges, completely covering them.  

Roasted Chicken with Green Olives, Orange and Lemon

A wonderful Mediterranean flavour to this recipe.  From Food and Drink 2001

One 2.5 kg chicken
2 tbsp butter, melted
3 oranges
1 lemon
1 head garlic
5 sprigs thyme
5 sprigs rosemary
2 tsp herbes de provence
Salt and freshly ground pepper
1/2 cup dry vermouth
18 large pitted green olives, washed
2 tsp cornstarch

1. Preheat oven to 425F.  Wash and dry the chicken, brush with butter and season.  Cut one orange and lemon in half.  Squeeze and reserve juice and halves.  Break garlic into individual cloves.  Place inside chicken with thyme, rosemary and one orange and lemon half.  Tie the legs and tail together and tuck neck flap under the wings.  Sprinkle with herbes de Provence and season.
2. Place chicken on its side in roasting pan, using remaining orange and lemon halves to support it.  Pour juice over chicken, add 1 cup water to pan and roast 20 minutes.  Turn chicken on to other side and roast another 20 minutes.  Turn on to its back, baste and add more water to pan if necessary.  There should always be some liquid at bottom of pan.  Reduce oven temperature to 350F and continue to roast for one to one and a half hours, basting occasionally, until instant read thermometer reads 180F when inserted to thigh.
3. Remove chicken from pan, place breast side down on warmed serving dish.  Cover loosely with foil and place in warm place for 15 minutes.  Skim liquid in roasting pan to remove fat.  Strain into saucepan and add the juice of the two remaining oranges, and vermouth.  Cut olives in half and add to the saucepan.  Bring to boil.  Mix cornstarch with 1 tbsp cold water and whisk into sauce.  Simmer for 5 minutes.
4. Carve chicken and serve with sauce.

Orange and Almond Cake

A wonderful cake made without flour!  This has great flavour and isn't too sweet.

2 large navel oranges, unpeeled (I used 4 clementines)
3 eggs, separated
1 1/2 cups ground almonds
1 1/4 cups granulated sugar

GARNISH
3 tbsp icing sugar
Orange slices

1. Simmer oranges in water to cover for 1 1/2 hours.  Drain, cool and chop up.  Puree in food processor. (I used a blender and it was fine)
2. Preheat oven to 375F.  Butter and flour an 8 or 9 inch springform.  Line base with parchment paper.
3. Beat egg yolks, then add to oranges in processor together with almonds and 1 cup sugar.  Pulse until well mixed (once again, I just used a blender).
4. Whisk egg whites until frothy.  Keep beating while adding remaining sugar.  When thick and glossy, stir into orange mixture.  Spoon into springform. Bake for 1 hour or until a cake tester comes out clean.
5. Cool in pan, and turn out.  Sprinkle with icing sugar and serve with orange slices.

Serves 10

Cranberry 3.1416

If you use frozen cranberries, let them stand for 30 minutes at room temperature to thaw.

1 lb fresh or frozen cranberries, 4 cups
1 1/2 cups sugar
2 tbsp all purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/4 cup chopped walnuts
1 small orange, peeled, sectioned, and chopped
1 recipe Pastry for double crust pie
2 tbsp butter
sugar
vanilla ice cream

• In a large mixing bowl combine cranberries, the 1 1/2 cups sugar, flour, cinnamon, and salt.  Stir in walnuts, and orange.
• On a lightly floured surface slightly flatten one ball of pastry dough from centre ot edge, forming a 12 inch circle.  Wrap pastry around rolling pin; unroll onto a 9 inch pie plate.  Ease pastry onto the pie plate, being careful not to stretch it.  Loosely cover and set remaining dough aside.
• Fill the unbaked pastry shell with cranberry mixture.  Dot with butter.  Trim bottom pastry even with pie plate.
• For top pastry, roll out remaining dough; cut shapes or slits in crust, reserving cutouts for decoration, if desired.  Place over cranberry mixture.  Trim top crust 1/2 inch beyond edge of pastry; fold top pastry edge under bottom pastry edge.  Seal and flute edge.  Brush with water.  If desired, decorate with pastry cutouts.  Sprinkle with additional sugar.
• Cover edge of crust with foil.  Place pie on a baking sheet.  Bake in a 375 oven for 25 minutes.  Remove foil.  Bake for 30 to 35 minutes more or till top is golden and fruit is tender.  Serve warm or cool with ice cream, if desired.  

Pastry for Double Crust Pie:

In a large mixing bowl stir together 2 cups all purpose flour and 1/2 tsp salt.  Using a pastry blender, cut in 2/3 cup shortening till pieces are the size of small peas.  Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat with 5 to 6 more tbsp water, 1 tbsp at a time, till all is moistened.  Divide dough in half.  Form each half into a ball.

Orange White Chocolate Cake with Strawberries

If serving children I don't do the Macerated Strawberries but just slice some up and put on the top.  This is my absolute favourite strawberry shortcake!

½ cup butter, softened

1 cup granulated sugar

2 eggs

1 tbsp grated orange rind

½ tsp vanilla

1 ½ cups all purpose flour

1 ½ tsp baking powder

¼ tsp each baking soda and salt

2/3 cup orange juice

4 oz semisweet chocolate, chopped

1 cup whipping cream

Macerated Strawberries

2 cups sliced strawberries

2 tbsp granulated sugar

2 tbsp orange liqueur

Orange-White Chocolate Curd:

1 tsp unflavoured gelatin

2 eggs

2 egg yolks

1/3 cup granulated sugar

1 tbsp grated orange rind

1/3 cup orange juice

2 tbsp lemon juice

3 oz white chocolate, chopped

• In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time.  Beat in orange rind and vanilla.  In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with juice, making 3 additions of flour mixture and 2 of juice.  Spread in parchment paper-lined 8 inch square metal cake pan.  Bake in centre of 350F oven until cake tester comes clean, 30 to 35 minutes.  Let cool in pan on rack for 10 minutes; turn out, peel off paper and let cool.  Using serrated knife, cut cake in half horizontally.
• In heat proof bowl over saucepan of hot not boiling wate4r, melt chocolate; spread over cut side of cake bottom.
• Macerated Strawberries:  In bowl, combine strawberries, sugar and liqueur; let stand for 30 minutes.
• Orange White Chocolate Curd:  Meanwhile, in small microwaveable bowl or saucepan, sprinkle gelatin over 1 tbsp cold water; let stand for 5 minutes.  Microwave at high for 10 seconds, or warm over low heat until dissolved, 1 minute.
• Meanwhile, in bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, orange rind, and orange and lemon juices; cook, whisking, until mixture mounds on spoon, about 6 minutes.  Remove from heat.  Whisk in white chocolate until melted.  Whisk in gelatin mixture; refrigerate, whisking occasionally, until consistency of pudding, 15 to 20 minutes.  Spread over chocolate on cake; refrigerate until firm, about 30 minutes.
• Top with remaining half of cake.  Whip cream.  Top each serving with whipping cream and macerated strawberries

Chicken or Veal in Phyllo with Orange Ginger Sauce

A very elegant dinner!

6 boneless chicken breasts or 6 scallops of veal

1/2 cup belted butter

1/4 tsp cinnamon

1 tbsp grated ginger

1 pkg Phyllo pastry

1/4 cup sliced toasted almonds

Orange Ginger Sauce

Trim chicken or veal and rub ginger into the surface of the meat.  Stir cinnamon into melted butter.

Prepare phyllo.  Four sheets will wrap two pieces of meat.  Lay one sheet on work surface and brush with cinnamon butter.  Lay second sheet on top and brush again.  Repeat with 3rd and 4th sheets, brushing with cinnamon butter.  Cut phyllo lengthwise into oblongs, approximately 5 inches across.  Discard the piece left over.

Place piece of meat at top of oblong and fold a corner of the phyllo to make a triangle.  Continue folding triangle until you come to the end of pastry.  Trim off excess. 

Brush outside with butter and place on buttered baking sheet.  Repeat with the rest of the meat.  Bake for 25 to 30 minutes in a preheated 375 oven until lightly browned.  Remove from oven and sprinkle, evenly, with toasted almonds.

To serve, ladle equal amounts of Orange-Ginger Sauce on plates and place one phyllo package in the centre.  Garnish plate with bundles of julienned vegetables and sauteed cherry tomatoes.

Orange Ginger Sauce

Rind of one orange, cut into julienne strips or use a zester

1 cup chicken stock

1 cup orange juice

1 tbsp honey

Salt and Pepper to taste

1 tbsp grated ginger

1/4 cup 35% cream

Blanch orange strips or zest in boiling water for 1 minute.  Drain and briefly run under cold water.  Set aside.  In saucepan, heat chicken stock and boil until reduced by half.  Add orange juice and bring to boil.  Add honey, salt, pepper, ginger and cream and bring to a boil.  Reduce until sauce coats a spoon lightly.  Taste and adjust seasoning, adding a little lemon juice if too sweet.  Add orange zest and heat through. 

Chocolate Covered Marble Cheesecake

This is the reason I exercise - I like all the wrong food!  Delicious cheesecake - and what is life with out love, chocolate and cheesecake!  This came out of a cookbook Chocolate - Better Homes and Gardens.  My kitchen floor got an unexpected wash as I dropped the bowl I had melted the chocolate and shortening in - broke the bowl of course - and sprayed chocolate all over the kitchen.  Good thing the kids were downstairs at the time and didn't hear me cursing like a sailor!  So word to the wise - hold onto that bowl!  BTW I now have a very clean kitchen floor!

1 1/2 cups finely crushed vanilla wafers (about 33 cookies)
1/3 cup butter melted
2 squares semisweet chocolate
2 8 oz pkgs cream cheese, softened
1 cup cream style cottage cheese, drained
1/4 cup milk
1 tsp finely shredded orange peel
1 tsp vanilla
1 cup sugar
2 tbsp all purpose flour
1/8 tsp salt
2 eggs
1 egg yolk
4 squares semi sweet chocolate
4 tsp shortening
halved orange slices or mandarin oranges (optional)
Finely shredded orange peel (optional)

For the crust, combine the crushed wafers and melted butter.  Stir till well combined.  Press crumb mixture onto the bottom and 1 3/4 inches up the sides of an 8 inch springform pan.

For the filling, melt the 2 squares semisweet chocolate; cool. In a large mixer bowl beat together cream cheese, cottage cheese, milk, 1 tsp orange peel, and vanilla till well combined.  Stir together the 1 cup sugar, flour, and salt; gradually beat into cheese mixture.  Add the 2 eggs and egg yolk all at once; beat on low speed of electric mixer just till combined.  Do not overbeat.  Transfer half of the cheese mixture (about 2 cups) to another bowl.  To the remaining mixture, stir in the melted chocolate till well combined. Spoon filling into the prepared crust, alternating light and dark mixtures.  Using a narrow spatula, swirl gently through the filling to marble.  Bake in a 450 oven for 10 minutes.  Reduce heat to 300p bake about 40 minutes more or till a knife inserted near centre comes out almost clean.  Cool on a wire rack.  While cheesecake is cooling melt together the 4 squares semisweet chocolate and shortening. (watch out here).  Spread over warm cheesecake.  Chill 4 to 5 hours.  Before serving, use a knife or a narrow metal spatula to carefully loosen sides of cheesecake from springform pan.  Remove the sides of the springform pan.  Garnish cheesecake with a ring of halved orange slices or mandarin oranges and finely shredded orange peel if desired.  Makes 12 servings.