Orange Marmalade And Almond Crostate Recipes

ANNA'S ORANGE MARMALADE

Steps:

• Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
• Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

CREAM CHEESE CROSTATA WITH ORANGE MARMALADE

Steps:

• For crust:
• Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
• Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
• For filling:
• Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

ORANGE MARMALADE

Steps:

• Rinse oranges under hot water. Quarter oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
• Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until orange peels are translucent and tender, about 1 1/2 hours.
• Stir in sugar. Bring mixture to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Continue cooking, stirring often and skimming foam from surface with a slotted spoon, until mixture is set and registers 220 degrees on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; marmalade should wrinkle. If it doesn't, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
• Let cool, then transfer to an airtight container. (Alternatively, transfer marmalade to sterilized canning jars and process according to the jar manufacturer's instructions.)

ORANGE MARMALADE AND ALMOND CROSTATE

Steps:

• To make the crust, combine the flour, confectioners' sugar, almond meal, baking powder, leavening, and salt in the bowl of a food processor fitted with a metal blade and pulse to combine the ingredients. Add the butter and pulse until the crumbs are the consistency of fine wet meal. Whisk the cream, orange flower water, and egg yolk (reserve white for brushing tart later) together in a small bowl and add it to the bowl of the food processor. Pulse until the dough barely comes together. Dust a flat work surface with flour, turn the dough out onto it, and knead the dough for a few minutes until it comes together in a ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours and up to three days, or freeze it for up to two months. (Defrost the dough overnight in the refrigerator.)
• Adjust two oven racks so that one rack is in the top third of the oven and one in the bottom third and preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and knead the dough on the countertop to soften it, until it is the texture of Play-Doh. Cut one-third of the dough from the ball, wrap it in plastic wrap, and return it to the refrigerator. Dust the work surface again with flour and dust a rolling pin with flour. Roll the dough out to 1/4 inch thick. (Depending on the size of your countertop, you may have to roll the dough out in two batches. Cut the dough in half and refrigerate one half while you are rolling the other.) Cut the dough with a 3 1/4-inch round cookie cutter, making the cuts as close together as possible. Pull away the dough scraps from around the circles, bring the scraps together to form a ball, and reroll the dough to cut more circles. Discard the scraps left after rerolling the dough once. Use your fingers to carefully roll the edges of each round of dough toward the center to create a rim about 1/4 inch thick on each tart. (This is a single roll around; your fingers might feel too big to do this, but work slowly and with care and you will get a nice rim.) Transfer the finished tart shell to one of the prepared baking sheets and repeat with the remaining rounds of dough. Place the tart shells in the refrigerator while you prepare the filling.
• To prepare the filling, stir the almond meal, egg whites, confectioners' sugar, cardamom, cinnamon, and nutmeg together in a small bowl.
• Spoon 1 scant tablespoon of marmalade in the center of each tart shell and use a small offset spatula or the back of the spoon to spread the marmalade to the rim. Spoon 1 teaspoon of the almond filling into the center of each tart and spread it out slightly, leaving the marmalade visible around the edges of the tarts. (You may not use all of the almond filling.)
• Remove the dough you placed in the refrigerator and dust a flat work surface and rolling pin with flour, and roll the dough out until it is almost paper thin, about 1/16 inch thick. Use a 2 1/4-inch cookie cutter to cut out as many circles as you have tarts. Place one circle on top of each of the tarts. Brush each top circle lightly with the egg whites and scatter the almonds over the egg wash, dividing them evenly and pressing them down gently to adhere them to the tarts.
• Bake the crostate for 20 to 25 minutes, until they are golden brown, rotating the baking sheets both from front to back and from the upper to the lower racks halfway through baking time so the crostate brown evenly. Remove from the oven and set aside to cool before removing the crostate from the baking sheets. Resist the temptation to break off the pieces of jam that may have spilled out around the crust during baking. It is a pretty detail.
• Vin Santo Del Chianti Classico (Tuscany)

CREAM CHEESE CROSTATA WITH ORANGE MARMALADE

Steps:

• For crust:.
• Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
• Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
• For filling:.
• Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
• Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
• Can be made 1 day ahead; cover and chill.