ORANGE BLOSSOM ALMOND PASTRIES
Posted for ZWT II - Africa/Middle East, from Bon Appetit's "Tastes of the World". Because of the crecent shape, these tender, filled pastries are called "gazelle horns" in Morocco. They have an almond paste center and are lightly scented with orange blossom water, an ingredient often used in Middle Eastern Cooking. Orange Blossom Water can be purchased at most liquor Stores or in the liquor department at most supermarkets. These can be made 1 day ahead.
Provided by Chabear01
Categories Dessert
Time 2h15m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- For Pastry:.
- Combine flour and salt in large bowl. Add butter and rub with figertips until mixture resembles coarse meal. Add enough ice water by tablespoonfuls just to bind dough, tossing mixture with fork. Divide dough into 2 pieces. Lightly dust dough with flour and flatten each piece into rectangle. Wrap in plastic and refrigerate at least 1 hour.
- Filling:.
- Finely grind almonds in processor. Add almond paste, butter, 2 tablespoons sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and refrigerate 1 hour.
- Position rack in center of oven and preheat to 400°F Roll out pastry rectangle on lightly floured surface to 13x15 inch rectangle. Trim to 12 inch square. Cut into sixteen 3 inch squares. Place 1 teaspoon filling 1/2 inch from 1 corner to 1 pastry square. Beginning at same corner, roll corner of dough tightly over filling and continue rolling as for jellyroll. Pinch ends firmly to seal in filling. Gently shape into crecent. Place crescent on large baking sheet. Repeat with remaining dough squares and filling. Roll, cut, fill and shape remaining pastry rectangle. Bake until golden brown, about 20 minutes. Cool slightly.
- While pastries are still warm, brush lightly with remaining 2 tablespoons orange blossom water. Turn pastries 1 at a time in powdered sugar to coat. Transfer to rack and cool completely.
- Store in airtight container at room temperature.
Nutrition Facts : Calories 147.9, Fat 10.4, SaturatedFat 4.9, Cholesterol 25.7, Sodium 22.8, Carbohydrate 12.2, Fiber 0.8, Sugar 5.2, Protein 2.2
ORANGE BLOSSOM TRIFLE
This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!
Provided by CHEFBETHPHX
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 5h25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
- Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
- To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g
ORANGE BLOSSOM SALAD
From Dorothy Anderson of Ottawa, Kansas, this lively salad is nice year-round-both for every day and entertaining. "It fits nicely into a 'hurry-up' meal," Dorothy notes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings (2 cups dressing).
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine orange segments, cauliflower, green pepper and spinach. Place dressing ingredients in a jar with a tight-fitting lid; shake until well mixed. Add desired amount of dressing to salad and toss. Refrigerate leftover dressing.
Nutrition Facts : Calories 62 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ORANGE BLOSSOMS
This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.
Provided by Nanita
Categories Dessert
Time 57m
Yield 60 mini cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
- Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
- Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
- Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
- Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
- When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8
ORANGE-BLOSSOM ORANGES
Categories Fruit Brunch Dessert Quick & Easy Low Sodium Orange Summer Chill Healthy Vegan Anise Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. (Can be prepared 1 day ahead.)
- Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3-inch-thick rounds. Set in bowls. Spoon syrup over. Top with mint.
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