Mimosa Butter Cookies

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon salt
  • 1/4 cup orange juice
  • 1/4 cup champagne

Directions

  1. Preheat oven to 350°. In a large bowl, cream first four ingredients until light and fluffy. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
  2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment paper-lined baking sheets.
  3. Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.
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Brown Sugar Pineapple Chicken

Ingredients

  • 2 pounds chicken tenderloins or boneless skinless chicken breasts pounded thin
  • 1/4 cup olive oil
  • 2 teaspoons cornstarch
Chicken Marinade/Glaze:
  • 1 cup pineapple juice
  • 1/3 cup + 1 tablespoon packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sriracha/Asian hot red chili sauce optional
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon onion powder
Garnish:
  • green onions
  • orange zest

Hot Ginger Coffee

Ingredients

  • 6 tablespoons ground coffee (not instant)
  • 1 tablespoon grated orange zest
  • 1 tablespoon chopped crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups cold water
  • Whipped cream, cinnamon sticks and/or additional orange zest, optional

Directions

  1. Combine the coffee, orange zest, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer’s directions.
  2. Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.

The ultimate makeover: Carrot cake

Ingredients

For the cake
  • 1 medium orange
  • 140g raisin
  • 125ml rapeseed oil
  • 115g plain wholemeal flour
  • 1 tsp baking powder, plus a pinch
  • 1 tsp bicarbonate of soda
  • 1 rounded tsp ground cinnamon
  • 140g dark muscovado sugar
  • 280g finely grated carrot(about 375-400g carrots before peeling)
  • 2 eggs
  • 115g self-raising flour
For the frosting
  • 100g light soft cheese, straight from the fridge
  • 100g quark
  • 3 tbsp sifted icing sugar
  • ½ tsp finely grated orange zest
  • 1 ½ tsp lemon juice

Cranberry Balsamic Chicken

Ingredients

  • 1 tbsp. olive oil
  • 1 lb. skin-on, bone-in chicken thighs
  • 2 tbsp. butter
  • 1/2 c. fresh cranberries
  • 1/3 c. balsamic vinegar
  • 2 cloves garlic, minced
  • 6 sprigs rosemary
  • 2 tsp. thyme leaves
  • 1 tbsp. brown sugar
  • Zest of 1 orange

Directions

  1. Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up.
  2. Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes.
  3. Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more.
  4. Serve warm.

Sweet Italian Holiday Bread

Ingredients

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 2 tablespoons grated orange zest
  • 3 teaspoons baking powder
  • 3 large Nellie’s Free Range Eggs
  • 1/2 cup 2% milk
  • 1/2 cup olive oil
  • 1 large egg yolk
  • 1 tablespoon coarse sugar

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened.
  2. Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.