Citrus Cocada

This is the last of my Mexican recipes (at least for now). Liam and Moss from Osoyoos made these and, believe me, they are fabulous. They are similar to a macaroon but even better.

 

  • 4 egg whites
  • 1 vanilla bean, seeds only
  • 1/4 tsp. cream of tartar
  • pinch of salt
  • 1  1/3 cup sugar

Mix the first 4 ingredients with a whisk to form soft peaks. Begin adding the sugar 2 tbsp. at a time until stiff peaks have formed.

  • 14 oz. shredded coconut
  • 1/2 cup finely chopped pistachios
  • 2 tbsp. lime zest
  • 2 tbsp. orange zest

Combine the remaining 4 ingredients. In 3 batches, gently fold coconut mixture into egg whites.

Preheat oven to 325 degrees. On a parchment lined sheet pan using a tsp. form small cookies 1 inch apart. Bake for 15 minutes and then cool on a rack.

Maple Cranberry Sauce

I have always made my own cranberry sauce and this one is another version. The ginger, orange and maple syrup brings it up another level. It is easy and everyone will enjoy it. Serve with turkey or ham. Yummy.

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup fresh orange juice
  • 12 oz. fresh cranberries, rinsed
  • 1/2 cup pure maple syrup
  • 1 tbsp. grated orange rind
  • 4 tbsp. crystalized ginger, diced
  • 1/2 cup diced pecans
  • 2 tbsp. Grand Marnier liqueur

In a large saucepan, combine the sugar with the water and orange juice. Simmer over medium heat for about 5 minutes. Add the berries and cook until they start to pop open. Now stir in the maple syrup, orange rind and ginger. Simmer for a further 5 minutes. Add the pecans, stir in and remove from heat. Stir in the Grand Marnier.

Cool until warm, ladle in sterilzed jars, cap and now cool completely.

Store until ready to serve. The sauce will thicken on its own while chilling.

You will never buy another can of cranberry sauce again. Promise…..

Orange Tarragon Butter

This flavoured butter is so versatile…is also delicious with grilled fish, chicken or steamed vegetables BUT is especially wonderful with lobster.

  • 1/3 cup softened butter
  • 1 clove grated garlic
  • 1 tsp fresh tarragon and 1 tsp fresh parsley
  • 1/2 tsp. grated orange zest
  • light pinch of salt

Mash these all together. Cover and refrigerate up to 3 days or freeze up to 2 months.  When ready to serve, melt over low heat and serve with that wonderful lobster you saved for. YUMMY!

Kitchen Sink Cookies

These are the best! Tied with my chocolate chip cookies…honest. I would not tell you they were great if they weren’t.

  • 1 cup butter
  • 1 cup brown sugar (packed)
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • 2 tsp baking soda
  • pinch of salt
  • 1 c up good quality white chocolate chips
  • 1 cup good quality milk chocolate chips
  • 1/2 cup golden raisins
  • 2 cups chopped pecans
  • 1 cup rolled oats (not instant)
  • 1/2 cup granola mix
  • 1 tsp. grated orange zest

WHEW!

Preheat oven to 375 degrees. Blend the first three ingredients until creamy, and then add the eggs and vanilla. Note:  This is the only liquid required so don’t think I have made an error here.

Sift the flour, baking powder, baking soda and salt and add to the egg mixture, a little at a time, mixing well.

With the machine on low, pulse it, yes I said pulse it, when adding the remaining ingredients. Do this all at once and it is easier to mix together.

When well mixed, use a 1 inch scoop or shape by hand into golf ball size cookies and bake on a parchment lined cookie sheet for approximately 10-14 minutes. Watch so they don’t burn, should be a lovely golden colour.

You can fill the cookie jar, then put the remaining cookies in a covered container and freeze. You will be the hero when you fill the jar up again after everyone complains the jar is empty.

 

 

Cranberry Apple Bread

Now is the season for cranberries, why not make a few of these  up and freeze them?  Apples…cranberries….winter. Good match.

To make one loaf:

 

  • 2 cups peeled and chopped apples (Granny Smith)
  • grated zest of 1 large orange
  • 3/4 cup white sugar
  • 2 tbsp. Crisco Oil
  • 1 egg
  • 1  1/2 cups flour
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 cup fresh (or frozen) cranberries, chopped
  • 1/2 cup chopped pecans

Preheat oven tp 350 degrees.  Lightly grease a 9 x 5 inch loaf pan.

Stir together the apples, sugar and oil.  Add the egg and mix well.  Sift together the dry ingredients, including the orange zest..

Now stir the dry ingredients into the wet, mixing only until moist.  Stir in the cranberries and pecans.  Spoon batter into pan.

Bake 35-40 minutes until a toothpick inserted in the center of the loaf comes out clean.

To keep, wrap in plastic wrap and then tin foil.  Freeze. Done!

This recipe is in my cookbook ” The B & B Cookbook“. Check it out.