Orange Black Sesame Tuilles Recipes

ORANGE BLACK SESAME TUILLES SMOOTHIE MARTINI

Orange Black Sesame Tuilles Smoothie Martini image

Provided by Food Network

Number Of Ingredients 6

Ingredients

2 bananas
1 pint strawberries
2 cups vanilla yogurt
1/2 cup orange juice
1/4 cup pineapple juice
Whipped cream for garnish

Steps:

In a blender combine sliced bananas, sliced strawberries, yogurt and juices. Pour into martini glasses and top with whipped cream and Orange Sesame-Seed Tuilles for garnish.

CRISPY SESAME TUILES

Crispy Sesame Tuiles image

Tuiles are a cookie usually served with tea. This recipe is from Kyotofu, a New York dessert bar. From Food and Wine magazine, March 2008. These can be made ahead and kept in an airtight container at room temperature for up to 3 days.

Provided by mary winecoff

Categories Dessert

Time 2h50m

Yield 32 tuiles, 10 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup sesame seeds
1 1/4 cups sugar
1/2 cup all-purpose flour
4 tablespoons japanese sesame paste or 4 tablespoons tahini, at room temperature
1/2 cup fresh orange juice
2 teaspoons fresh lemon juice
black sesame seed, for sprinkling

Steps:

In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a spatula, transfer the ruiles to a rack to cool completely.

Nutrition Facts : Calories 187.2, Fat 5.5, SaturatedFat 0.8, Sodium 1.4, Carbohydrate 33.7, Fiber 1.5, Sugar 26.1, Protein 2.6

BLACK SESAME LACE COOKIES

Black Sesame Lace Cookies image

Provided by Joanne Chang

Categories Cookies Mixer Citrus Fruit Dessert Bake Orange Chill Seed Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24 cookies

Number Of Ingredients 6

Ingredients

7 tablespoons (7/8 stick/100 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
7 tablespoons (100 grams) packed light brown sugar
1/2 cup (70 grams) unbleached all-purpose flour
1/3 cup (80 grams) fresh orange juice (about 1 1/2 oranges)
3 tablespoons black sesame seeds

Steps:

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.
The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.

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