Homemade Staples: Honey Orange Sauce

Homemade Staples: Honey Orange Sauce

Green Door Hospitality

This is a really flavorful sauce that goes well with fish and chicken.  It can also become a tasty pairing with cut vegetables, crostini, or chips.  I used Triple Sec because that is what we had on hand.  Grand Marnier would also go well, and would add an even deeper flavor to the sauce.

Honey Orange Sauce — inspired by The Gourmet’s Guide to Cooking with Liquors and Spirits

• 1/2 cup sour cream
• 2 tsp triple sec liqueur
• 1 Tbs mayonnaise
• 1 1/2 – 2 tsp orange zest
• 2 Tbs orange juice
• 5-6 drops chili oil
• 1 tsp ground coriander
• 1-2  Tbs honey
• Kosher salt, to taste

Combine all the ingredients in a small bowl, seasoning with salt to taste, and stir.

Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Can be stored in an airtight container in the refrigerator for up to…

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English Muffins

Source: http://www.2stews.com/2010/12/english-muffins.html?m=1

Homemade English Muffins

2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm, but not hot water (about 105℉)
2 1/3 cups bread flour
2/3 cups unbleached all purpose flour
1 teaspoon salt
1/2 cup milk
1/2-3/4 cup warm, but not hot water (about 105℉.)
finely ground cornmeal

In a food processor bowl fitted with the steel blade (don’t use the dough attachment), pulse together the yeast, sugar and 1/2 cup of water. Cover and let sit for 5 minutes to proof. It should be frothy with bubbles on top. Add flour and salt and pulse a few times to just mix. Add 1/2 cup of the water and the milk through the feeder tube, while pulsing. The dough should be loose and sticky, so add more water if needed. Pulse until just blended. Don’t let the food processor motor labor or heat up. Let the dough rest for 5 minutes while covered. This allows the wet ingredients to combine with the flour. Pulse about 20 times to knead the dough.Again, don’t let the machine labor and heat up. Using a rubber spatula, turn the dough into a large, lightly oiled bowl. The dough should be soft, slightly loose and sticky. Cover with plastic wrap and a slightly damp kitchen towel. Set in a warm place and let double in size. (If you don’t have a warm place to let it rise, place a cup filled with water in a microwave and heat it about 3-4 minutes. Carefully take out the hot cup of water and put the covered bowl of dough in. Close the microwave door. This gives you a small, warm and moist place for the dough to rise. Just don’t forget it is in there and turn it on!!)This will take 1 1/2-2 hours, depending on how warm your room is. Lightly flour a pastry board or work surface; sprinkle with cornmeal. Turn the dough out onto this surface and sprinkle lightly with flour and cornmeal. Using a bench scraper, work flour underneath the dough. Pat the dough to a thickness of about 1-1 1/2 inches, making sure it is lightly covered with flour. You want the flour to stay on the surface and not get worked into the dough. Remember, loose and sticky dough helps form the nooks and crannies. Using the bench scraper, cut into 8-10 evenly sized pieces. Eight will make larger muffins and 10 pieces makes medium sized.Sprinkle cornmeal on a parchment lined cookie sheet. Take each piece of dough and fold the edges under to make a ball. They will be 3-4 inches round. Sprinkle with cornmeal.Let rest uncovered while you lightly grease a cast iron griddle or skillet and preheat it over medium high heat.Place the English muffins on the griddle or skillet and let cook until medium brown. Using a spatula, turn over and brown on the other side. If the muffins are on the larger side they will probably need more cooking in the oven. Just check the inside to make sure they are not still doughy. If they need more cooking, bake in a preheated oven at 375℉ for about 5-10 minutes.

Fork split and toast.
Serve warm with butter and jam and a nice cup of tea.

Canadian Thanksgiving Feast – The Recipes

This Amsterdam Life

So, I recently made a guest-chef appearance at The Kitchen in Amsterdam and I’m pleased to say it was a huge success. It was a sold-out event and quite honestly, it couldn’t have been a better group. Half Canadians and half expats worked together in a fantastic kitchen for 3 hours and produced a phenomenal meal.

Here are the recipes:

A Canadian Thanksgiving Feast

So, as you all know, cooking a big meal like a Thanksgiving dinner is quite a lot of work. The key to avoiding a full-blown meltdown in the kitchen is organisation. Before I cook any big meal, I write out a “game plan” a few days in advance (and a week in advance for Christmas). The “game plan” includes a shopping list (categorized by food type/group so you don’t do circles around the market or grocery store), a prep list for anything that can be made…

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Orange Sauce

Looks Deliciously Different

Orange Sauce

Source: This Amsterdam Life

Ingredients:

Orange juice- 1 cup
Orange zest- 1 tablespoon
Brown sugar- 3 tablespoons
Butter- 3 tablespoons
Salt- 1/4 teaspoon

Method:

Put together all the ingredients in a pan and bring to a boil. Simmer for 15 minutes or till the quantity is reduced to half. Sieve through a strainer and pour into the serving bowl.

Mareena's Recipe Collections

We were invited for dinner by one of our friends and I offered to make the dessert for the evening. I made Vanilla Panna Cotta and wanted to make some sauce to go along with it. Spotting the pile of oranges in my fruit basket, I didn’t think twice before deciding on Orange sauce. Orange sauce is a perfect accompaniment for pancakes, cakes, crepes, fish, duck…so on and so forth.

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