Orange Blossoms Food

ORANGE BLOSSOMS

Steps:

• Make the box of cake mix as directed. Pour into mini-muffin pans.
• Bake at 350°F for about 10 minutes.
• Mix the juices and powdered sugar. Remove the muffins from the tins and drop in the juice mixture (icing). Let them dry or cool on a wire rack. They are really good warm as well.

PINEAPPLE-ORANGE BLOSSOMS

Steps:

• Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
• Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.
• In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
• Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.
• Cool in pan on wire rack 5 minutes. Run knife around edges of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.

ORANGE BLOSSOMS

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.

HOW TO MAKE ORANGE BLOSSOM WATER

Steps:

• First, prepare all the ingredients. Ideally, distilled water is best, but as this is more difficult to obtain, you can use mineral water or make distilled water from tap water. Additionally, the orange blossom flowers should be dry, so if you pick them from your own tree, you'll need to leave them in the sun for several weeks until they dry out completely.If you like orange blossom water, you can try making rose water too.
• If you want to make a larger amount of orange blossom water, double the quantities of ingredients. However, always keep the proportions the same, so for every half a liter of mineral water, you'll need 50 grams (1.7 ounces) of dried orange blossom flowers.
• To make orange blossom water, place the flowers in a bowl and cover them with the water. Stir them a little and cover the bowl with plastic wrap or cling film so that the water is permeated with the floral aroma from the flowers. You should leave it for a day in a cool, dark place.
• After 24 hours, strain the water using a cloth strainer or place gauze or a cotton cloth in a sieve. Leave it to stand for 30 minutes to an hour and pour it into glass jars or bottles. It is advisable to keep orange blossom water in pre-sterilised dark glass containers to prevent light from entering so it keeps better. Close the jar or bottle and store it in the refrigerator.
• Preparing orange blossom water is very simple and will give a unique flavor to your desserts. With cosmetics, you can use this water as a facial toner, as the blossom contains moisturizing properties for the skin.

ORANGE BLOSSOM BAKLAVA

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa powder and orange zest and put to one side.
• Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares. Place the cake tin on top and trim the pastry with a sharp knife so that it is the same size as the base of the tin.
• Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square. Put the nuts on top and press down again to create an even layer.
• Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down. If there's any butter left over, just pour it on top.
• With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes.
• To make the syrup, mix together the sugar, honey, orange blossom water and orange juice in a small pan. Add the crushed cardamom pods and let them infuse for a couple of minutes, then remove. Bring to the boil, then reduce to a simmer for 10 minutes. Once the baklava is out of the oven, pour the syrup all over and leave to cool completely before serving.

ORANGE BLOSSOM CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with cases (or grease some individual cake moulds). Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. Spoon into the cases (or fill cake moulds three-quarters full), and bake for 18-22 mins until golden and risen - a skewer poked in should come out clean (check cake moulds after 15 mins).
• Drizzle with remaining orange blossom water while warm, then cool. Dust with icing sugar to serve.

ORANGE BLOSSOM GREENS

Steps:

• Cook beans in a large pan of boiling water for 4-5min, until just tender, adding the peas for the final few min. Drain well and set aside.
• Heat a large frying pan over medium heat, and toast the hazelnuts, shaking pan occasionally, until golden brown. Tip on to a chopping board and when cool enough to handle, roughly chop.
• Add dressing ingredients to the frying pan with some seasoning and heat gently to melt the butter, whisking to combine.
• Add drained beans and peas to the frying pan, stirring to coat. Season and stir though most of the hazelnuts. Transfer to a serving dish and scatter over remaining hazelnuts. Serve.

ORANGE BLOSSOM

Steps:

• Crush the slices of orange in the bottom of a highball glass, mixing them with the almond syrup.
• Fill the glass with crushed ice and pour the gin. Stir.
• Complete with the grapefruit juice and Angostura.
• Garnish with slices of orange. Serve with a straw.

SPICED ORANGE BLOSSOM TEA CAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat a grill to 350 degrees F. (See Cook's Note)
• Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
• Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.

ORANGE BLOSSOM CREAM

Steps:

• Using electric mixer, beat all ingredients in medium bowl until peaks form. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before serving.