Winter Scent of Orange

Bread Cakes Hannukah30 December 200811 August 2017 Baroness Tapuzina

I love the smell of oranges. They smell so fresh, sweet and crisp; they remind me of sunshine and happiness. Something that is a bit lacking here right now. For the past several years, I have made a panettone for Hannukah, but this year I decided I wanted to make something that would feature my favourite winter fruit, the orange. We are surrounded by so many orange trees, the smell is intoxicating and I guess I have been hypnotized by their fragrance. I had some low fat ricotta cheese begging me to do something with it, so I decided to make a yeast coffee cake with the rest of the candied orange I made the week before. I kept the sugar syrup that I used to candied the orange rind and used some of it to glaze the coffee cake with before and after it was baked. The sugar syrup had a lovely bitter orange flavour that helped cut the sweetness of the syrup. This is a very light and moist cake full of the orange flavour I was craving.

Mr. Baroness Tapuzina and I would like to wish you all a happy and much more peaceful 2009 than we are experiencing here now. We are safely away from the fighting and intend to stay that way.

Orange-Glazed Coffee Cake

Ingredients

For the dough:

1 package active dry yeast or 25 g 1 ounce fresh yeast
1/4 cup warm water
1/2 cup warm milk
1/2 cup fresh orange juice
1/2 cup granulated sugar
1/2 cup ricotta cheese
1 tablespoon grated orange zest
½ cup chopped candied orange rind
1/2 teaspoon salt
1 large egg lightly beaten
4 cups all-purpose flour

For the glaze:

Sugar syrup from candied orange or an egg wash

Instructions

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, candied orange rind, salt and egg into the yeast mixture.
Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, tuning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1-1/2 hours.
Grease a 22cm (9 inch) springform pan. Punch down the dough. turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20-inch-long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.
Preheat oven to 200C (400F) brush the dough with sugar syrup or with an egg wash. Bake until the top of cake is dark golden brown. 20 to 25 minutes. Turn the cake out onto a wire rack to cool slightly.
Brush some more of the orange sugar syrup over the warm cake. Serve warm or a room temperature.

Italian Soufganyiot – Frittole

Hannukah Italian24 December 200811 August 2017 Baroness Tapuzina

Chag Hannukah Sameach everyone! Happy Hannukah.

We were invited to a lovely Hannukah party at a friend’s house. So, I decided to make an Italian fritter that is usually made for Carnevale, but is quite fitting for our oily festival. Every region in Italy has their own fritter recipe: mine is from the imaginary province of Italy where we live in central Israel.

Our landlord recently surprised us one Friday morning by planting three lovely citrus trees: a clementine, a lemon, and an orange tree. He also brought us a large box of clementines and oranges to eat.

So, I decided to make some candied orange peel with some of the oranges and they were a perfect addition to the Hannukah fritters. These are lightly candied because I do not like to make them with a lot of sugar.

These fritters are also not too sweet because I cut the sugar in half. So, if you have a sweet tooth, you can make them with 1/2 cup of sugar. I also think the dusting of sugar is not necessary because the sweetness of the apples and the candied orange is enough.

Because they are not fried for very long, the apples remain crunchy enough to still taste fresh. Mr. BT thinks that next time we should also add some fresh or candied ginger to the batter in order to give it a real kick.

Frittole di Mela, Uvetta, Scorza D'arancia Candita E Pistacchio

(Apple, Raisin, Candied Orange Rind and Pistachio Fritters) Adapted from a recipe from Kyle Phillips of ItalianFoodAbout.Com

Ingredients

No yeast method:

2 1/4 cups unbleached all purpose flour plus 2 more tablespoons
1/4 cup sugar plus more for dusting (if you want)
3/4 cup whole milk may need to add a little more
2 eggs
1/2 cup raisins muscatel if possible
1/2 cup chopped pistachios or whole pine nuts
1/2 cup candied orange rind minced
2 large granny smith apples
Brandy
2 teaspoons baking powder
Zest and juice of one small lemon
Oil for frying

Yeast method:

20 g fresh yeast or 1 sachet instant dried yeast
1 cup plus 1 tablespoon warm milk
2 cups flour
Pinch salt
1/4 cup sugar plus more for dusting (if you want)
1/2 cup raisins muscatel if possible
1/2 chopped pistachios or whole pine nuts
1/2 cup candied orange rind minced
2 granny smith apples
Brandy
Zest and juice of one small lemon
Oil for frying

Instructions

No yeast method:

Put the raisins in a small bowl and soak in brandy for one hour, until plump.
Grate the zest of the lemon. Peel, core and cut the apples into a medium dice. Set aside and sprinkle the juice of the lemon you just zested on the apples.
Mix the eggs, sugar and lemon zest in a large bowl. Add the flour, baking powder and milk. Then fold in the pistachio nuts, apples and candied orange. Drain the raisins well and dust them with the 2 tablespoons of flour, shaking them in a strainer to remove the excess flour. Fold them into the flour mixture.
Heat the oil on medium-high heat and when it is hot, drop the batter a tablespoon at a time into the hot oil. Fry on both sides until golden brown. Drain them on absorbent paper and dust optionally with sugar.
Serve immediately. These do not keep well.

Yeast method:

Put the raisins in a small bowl and soak in brandy for one hour, until plump.
In another bowl, mix together yeast and warm milk. Add flour, salt, sugar, apples, pistachios, candied peel and raisins to the batter. Whisk together well to make a thick batter. Cover and leave in a warm place for 2-3 hours, or until volume has doubled.
Heat the oil on medium-high heat and when it is hot, drop the batter a tablespoon at a time into the hot oil. Fry on both sides until golden brown. Drain them on absorbent paper and dust optionally with sugar.

Italian Hannukah

Hannukah Italian8 December 2007 Baroness Tapuzina

The first night of Hannukah we were invited to a friend’s house to celebrate with their family. We had a nice meal of mushroom soup, potato latkes, butternut squash and curry latkes, salad, homemade Merlot wine and peapod wine. It was a delicious dinner.

I volunteered to bring dessert and instead of bringing soufganyiot, I decided to make an Italian holiday dessert, Panettone in honor of my Italian ancestry. A couple of years ago, I found an interesting take on this sweet bread which is usually made with raisins and candied fruit. The one I made is called Cranberry Pistachio Panettone. It is an eggy, buttery sweet bread, but not too sweet. I like it better than the panettone I used to buy in Milano and Lugano. It is really easy to make, just a little time consuming because of the rising time, but well worth the wait. You can freeze it, just make sure you wrap it well.

I baked it in a tall, narrow cooking pot that I use to cook pasta or asparagus. If you can find a paper panettone form, then use that. I could find one in any of the baking shops. You can also be decadent and make this with dried tart cherries instead of cranberries.