Flan De Naranja

I love a rich Brazilian flan with an almost burnt caramel sauce. I grew up eating coconut flan that my grandmother’s Chinese cook used to make for dessert for special occasions and many a Shabbat dinner. So, when I decided to make it during the time Mr BT and I were courting, I was deflated when he told me that he loathes custard of any kind! I said, “but you haven’t had my flan. Maybe I can change your mind?” “All right, I will give it a try” he said. Well, I am happy to say that I did convert him that night, and I was not afraid to go ahead and make a light and creamy orange flan for the pre-Yom Kippur meal.

This flan is dairy free, but still has the same creaminess that one expects without the need for a caramel sauce. It is pure orange goodness. This dessert will be a perfect ending to your Sukkot meal.

Orange Flan

Flan De Naranja

Serving Size: 4

(Orange Flan) From Casa Moro by Sam & Sam Clark

6 large egg yolks

60g (1/3 cup) caster sugar

300ml (1-1/4 cups) freshly squeezed orange juice, not strained

Preheat the oven to 120C (250F).

Whisk the egg yolks with the sugar until thick, light and fluffy. Gradually add the orange juice, while whisking, making sure that you whisk the sides and bottom of the bowl. Pour the mixture into four glass or ceramic ramekins and place them in a deep pan. Place the pan in the oven and pour cold water up to the level of the top of the orange/egg mixture, about half way up the ramekin. Bake for 1-1/2 to 2 hours. The flan should be wiggly and will be creamy and orangey. Refrigerate for at least 2-4 hours before serving.

http://www.baronesstapuzina.com/2010/09/19/flan-de-naranja/

 

Dinner Under the Stars

The beginning of last week we were invited to a friend’s house for dinner. We had delicious dinner in their lovely Sukkah. I forgot to bring my camera, but will update this post when my friend sends me the pictures we took using her camera.

Our friend Miriam makes delicious wines using grapes, other fruits and herbs. We had the honor of having her cabernet sauvignon, strawberry and summer wines, which is made from pea pods. Yes folks, you read it correctly, pea pods. It was delicious and tasted quite fruity; very difficult to describe without sounding a bit pretentious. The strawberry wine was a little fizzy and tasted as if you were biting into a giant, luscious and ripe strawberry. Yum.

We closed the meal with delicious lemon cakes that her daughter made and the Kritika Patouthia biscuits and mango-nectarine sorbet that my husband and I made.

Kritika Patouthia are Greek biscuits from the island of Crete. They are filled with ground almonds, ground walnuts, sesame seeds and honey and are typically rolled in icing (powdered) sugar. I decided that they were sweet enough and omitted the icing sugar. These cookies are delicious and went well with the last of the summer mango-nectarine sorbet. I came up with this recipe when I didn’t have enough mangoes to make sorbet. The nectarines work quite well with the mango and do not get lost with the strong mango flavour.

Kritika Patouthia

Yield: 5 to 6 dozen

Dough:

1/2 cup olive oil

4 tablespoons water

4 tablespoons orange juice

Juice of one lemon

6 tablespoons white sugar

4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

Filling:

1 cup ground walnuts

1 cup ground almonds

1 cup sesame seeds

1 cup honey

Confectioners' sugar

Orange flower water or orange juice for sprinkling

Mix together olive oil, water, orange juice, lemon juice and sugar. Set aside. In a large bowl sift together flour, baking soda and salt. Add olive oil mixture to flour mixture.

On a floured surface, work and knead to a smooth dough. Cover dough (you can place the empty bowl over it) and let dough rest for an hour.

While dough is resting, make filling.

To Make Filling:

Combine ground walnuts, ground almonds, sesame seeds and honey together in a bowl. Mix until well coated.

Preheat oven to 350F (180C).

Sesame Almond Walnut Filling

Roll out dough to about 1/4 inch thickness. Cut into 3 inch squares. Place 1 heaping teaspoon of filling in center of each square.

fold up

Moisten edges with orange flower water or orange juice and cover the filling by folding in the four corners and pressing them firmly together in the center.

Bake for about 25 minutes. While cookies are still warm, sprinkle lightly with orange flower water or orange juice and dip in a bowl of confectioners' sugar.

http://www.baronesstapuzina.com/2007/10/06/dinner-under-the-stars/

Mango and Nectarine

Mango and Nectarine Sorbet

Serving Size: 8

3 medium size mangoes, cut into chunks

3 large nectarines, peeled and cut into chunks

Juice of one medium size lemon

1/2 cup simple syrup or to taste

ying and yang

Place the mango and nectarine chunks in a food processor and process until the mixture is a puree. Add the simple syrup and lemon; mix for one to two minutes. Put in an ice cream maker, following manufacturer's instructions.

Take the sorbet out of the freezer 15 minutes prior to serving.

http://www.baronesstapuzina.com/2007/10/06/dinner-under-the-stars/

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