Combine the mayonnaise and mustard in a large mixing
bowl, whisk until smooth. Carefully fold in the crab to avoid breaking up
the bigger pieces.
Add the Old Bay, parsley and panko; fold together and
check taste and consistency. If too firm add a couple teaspoons of mayo,
if too loose fold in a tablespoon of panko. Form into 4 large cakes (4oz.)
or 6 smaller ones (2-1/2oz. each).
Heat a sauté pan over medium-low heat, or better yet an
electric griddle set at 350 degrees. Melt some butter on the cooking
surface and brown the cakes on both sides.
Meanwhile, melt some butter in a small sauté pan over
low heat. Add the peas and a pinch of salt and pepper. Cook a couple of
minutes until tender; set aside. In a small mixing bowl, combine the
watercress and citrus segments with a few drops of olive oil and a pinch
of kosher salt.
Spoon some of the Sesame Ginger Aioli in the center of
a plate, place a crab cake on top and garnish with the English peas and
watercress salad.
Sesame Ginger
Aioli
1
Garlic clove,
peeled and chopped
1
Tbsp. Ginger, chopped
½
Tbsp. Dijon mustard
½
Tbsp. Sugar
½
Tbsp. Soy sauce
1
Tbsp. Rice wine vinegar
1
tsp Sesame oil
¾
cup Mayonnaise
Make a paste with the garlic, ginger, mustard, sugar,
soy and vinegar and sesame oil, fold into the mayonnaise.
4-6 servings
Recipe courtesy by Chef Alfred Mur,o Mountain Shadows Resort, Paradise Valley, Arizona
Pour 1 cup (250 ml) of the cream
into a medium heavy-bottom saucepan
and sprinkle the gelatin on top;
gently tap the gelatin to push it under the liquid. Allow to sit for 5 minutes.
Place the saucepan on a low heat and allow the cream to heat slowly, whisking
gently, for 4–5 minutes until the gelatin dissolves completely; do not allow
the cream to come to a boil.
Whisk in the sugar, remaining cream,
orange juice, and zest. Continue to cook over low heat until the sugar has
dissolved and the liquid is thoroughly warmed through. Stir in the whiskey and
vanilla and orange extracts. Remove from the heat.
Divide evenly between 6 glasses,
pudding bowls, or verrines and cover with plastic wrap; refrigerate overnight.
ORANGE
COMPOTE
2 medium to large oranges
3 teaspoons granulated brown sugar
or honey
¼ teaspoon vanilla extract
Cut away the peel, white pith, and
outer membrane from the oranges. Cut the fruit into small cubes for about 2
cups (500 ml) fruit. Place the fruit, brown sugar, and vanilla in a sauté pan
and heat at a low simmer for 5 minutes, stirring with a wooden spoon. Remove
from the heat, pour into a bowl, and allow to cool to room temperature. When
ready to serve, spoon a heaping tablespoon of orange compote on top of each
panna cotta. Top with lightly sweetened and whipped cream, if desired.
Photographs and recipe from Orange Appeal by Jamie Schler.
Photography by Ilva Beretta. Reprinted by permission of Gibbs Smith Publisher.
Syrup-soaked cakes, usually made with semolina and called tishpishti or namoura, are popular throughout the Middle East. With its stained-glass effect from the variegated colors of blood oranges, this upside-down cake, which gets its nubbly texture from sunny cornmeal, is drenched in a sophisticated ruby-red blood-orange syrup. Use fine-grind cornmeal or polenta; stone-ground meal doesn’t get tender enough in baking.
FOR THE CAKE 4 blood oranges ²⁄3 cup (145 g) packed light brown sugar 1 cup (125 g) unbleached all-purpose flour ²⁄3 cup (105 g) cornmeal (not stone-ground) 1 teaspoon baking powder ¾ teaspoon salt ²⁄3 cup (165 ml) extra-virgin olive oil, plus more for the pan ¾ cup (150 g) granulated sugar 3 eggs
FOR THE SYRUP ½ packet (¹⁄8 ounce/3.5 g) unflavored gelatin 3 tablespoons granulated sugar 2 tablespoons Cointreau 1 tablespoon fresh lemon juice
Preheat oven to 350°F (180°C). Using a Microplane grater, grate zest from 2 of the blood oranges and reserve. Juice the 2 oranges and reserve. Cut both ends off of each of the remaining 2 oranges, then cut each orange crosswise into rounds ⅛ to 1/16 inch (3 to 2 mm) thick. Cut all but one of the slices in half and discard any center pith.
Sprinkle brown sugar evenly over the bottom of a flameproof and ovenproof 10-inch (25-cm) skillet (a well-seasoned cast-iron skillet is perfect) and sprinkle with 2 tablespoons of the orange juice. Heat skillet over medium-low heat until most of the sugar is bubbling. Remove from the heat.
Starting at the outer edge of the pan, lay the halved orange slices in the melted sugar with the “scalloped” edge of each slice touching the edge of the pan. Fit as many orange slices as you can into the circle, pinching their corners as you set them into the hot sugar (use a knife point or tongs to adjust the fruit as needed). Some slices will have a “prettier” side; make sure those are placed face down in the sugar. Arrange the remaining halved orange slices in concentric circles toward the center, finishing with the reserved whole slice in the center.
In a medium bowl, sift together the flour, cornmeal, baking powder, and salt. In an electric mixer fitted with the paddle attachment, beat together the oil and granulated sugar on medium speed until thickened and golden. Add the eggs, one at a time, beating well after each addition until mixture is thick and creamy gold, 3 to 5 minutes total. Beat in the zest and 1 tablespoon of the juice. On low speed, add the flour mixture in three batches, beating after each addition just until blended.
Pour batter evenly over the orange slices and gently smooth the top. Bake the cake until golden brown, the top springs back to the touch, and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack for 5 minutes. Run a thin-bladed knife around the inside edge of the pan to loosen the cake sides. Invert a serving plate over the cake, invert the pan and plate together, and lift off the pan. If any fruit sticks to the pan, loosen it with a spatula and place it on the cake. While the cake is hot, use a fork or bamboo skewer to make holes in it without going all the way through.
While the cake is baking, make the soaking syrup. Fill a medium bowl one-third full with ice and a little water and nestle a smaller bowl, preferably metal, in the ice bath. Pour ¼ cup (60 ml) of the remaining orange juice into a small pot, sprinkle the gelatin on top, and let soften for 5 minutes. Stir granulated sugar, Cointreau, and lemon juice into the remaining orange juice, then stir the mixture into the softened gelatin. Bring to a simmer over medium heat and stir to dissolve sugar and gelatin, about 1 minute. Do not allow to boil. Pour syrup into the waiting bowl and stir from time to time until it thickens to the consistency of maple syrup, about 15 minutes. Spoon or brush some of the syrup over the cake. Allow it to soak in, then spoon or brush on more. Repeat until you have used all the syrup. Allow the cake to cool completely before slicing, then cut into wedges with a serrated offset knife to serve.
KITCHEN NOTE: To cut picture-perfect cake slices, use kitchen scissors to snip through the oranges first, then follow that line with your knife to cut the cake. I learned this trick from food stylist Karen Gillingham.
Place all of the above ingredients in mixing bowl. Mix just enough so dough comes together. Refrigerate for about a half hour or until dough is workable with fingers to press into tart shells. Pan spray or grease and flour (four 4 inch or two 8 inch ) tart shells. Press the tart dough into pans about ¼ inch thick on the bottom and press the sides a little thicker. You want to have a sturdy wall for your filling. Make sure you smooth creases in tart pans so the shell when cooked comes out easily. When you are done pressing the dough into all the tart pans refrigerate again until firm, 30 minutes should do it.
Before you place in the oven, cut out parchment paper or coffee filters, these will not burn in the oven, an inch bigger than your tart pans. Place on top of the pan and fill to the top with beans or pie weights.
Push the beans to the sides, so it helps the sides from caving in when baking. In a conventional oven, bake at 450 degrees for 15 minutes. In a convection oven, use same method but oven temperature should be 425 degrees. The sides of shell will get golden brown.
Take out the parchment paper and beans. Bake for another 5 minutes. Once shells are cool, fill with Bavarian cream and fruit.
Bavarian Cream and fruit topping
4 large egg yolks
½ cup granulated sugar
1 tablespoon unflavored gelatin
¼ cup cold water
1 cup milk
½ teaspoonpure vanilla extract
1 cupheavy cream
½ cupchocolate chips
3 cups fresh berries
In mixer, whip yolks and sugar and set aside.
In a bowl, mix gelatin and water together and set aside until the gelatin softens.
While you are waiting for the gelatin, in a pot, scald milk. Gradually pour the hot milk mixture into sugar and eggs while the mixer is whipping rapidly. Pour mixture back into pot and bring back to the scalding point, stirring constantly, DO NOT SIMMER OR BOIL, because this will curdle mixture.
Place softened gelatin into microwave for about three minutes. Mixture should come to boiling point. Add to the pastry cream mixture with ½ teaspoon real vanilla and let cool.
While the pastry cream is cooling, in mixing bowl whip 1 cup of heavy cream. Fold into the cooled, but not cold pastry cream. Set aside in refrigerator.
Putting the tart together:
Melt chocolate in microwave. Take tart shells and coat the insides with melted chocolate. This keeps your tart shell from getting soggy from the Bavarian cream. It should only take a couple of minutes to harden, if not just set them in the refrigerator for a couple of minutes. When chocolate is hardened fill with the Bavarian cream. Let set for another 30 minutes in the refrigerator. Place berries on top. Optional :To shine the berries up melt ½ cup apricot jelly (not preserves) with a little water and brush on top of the berries . Makes Four- 4 inch or Two-8 inch tarts.
Recipe courtesy of Cheri Hackett, pastry chef, Cappy’s Bakery, Camden, Maine
The headnote says, “Maple syrup and bourbon make for a great combination that’s not too sweet and naturally good.”
Ice
2 tablespoons maple syrup 1 part bourbon
3 parts seltzer
Peel of 1 orange
Black cherries
Fill a highball glass with ice. Pour maple syrup over ice. Add bourbon and seltzer, stirring to combine. Add orange peel and desired amount of cherries. makes 1 serving
1
tablespoon
Dijon mustard
¼
teaspoon kosher salt
4
cured black olives
(pitted)
¼ cup
honey goat cheese
Trim
the outer layer of the fennel bulb. Keeping the butt of the fennel attached to
the bulb, cut the fennel in quarters lengthwise and season lightly with salt.
In an 8 inch oven-proof sauté pan, add 2
tablespoons of the extra virgin olive oil, let it heat up and sauté the fennel.
Allowing each face of the bulb to caramelize. Once they are all nice and golden
brown add ¼ cup of water and continue cooking the fennel in the oven
until it is fork tender, 15-20 minutes in a preheated 350 degree oven.
While the fennel is in the oven make the
vinaigrette (this is an emulsified vinaigrette).
Place the juices in a blender with the Dijon mustard
and ¼ teaspoon of salt. Blend very slowly and with a very thin pour, adding the
remaining olive oil until the juices, mustard
and oil have emulsified. This takes
time and adding the oil too fast will not allow the liquids to
emulsify. So take your time.
Cut
the olives in 4 and reserve. The water cooking the fennel should be
almost evaporated at this point.
Remove the fennel and pat it
dry.
Assembly:
Place about 2 tablespoons of the vinaigrette on
the bottom and center of two plates.
Arrange the fennel on top. Crumble the goat
cheese and add more of the emulsion on top. Garnish with the cured olives and
serve. Serves 2.
Ingredients:
2 oz crumbled goat cheese
¼ cup nonfat, plain Greek yogurt
2 Tbsp fresh squeezed clementine or orange juice
12 mini phyllo shells
4 mint leaves, each cut into 3 pieces
4 large figs (about 2 ½ inches in diameter), each cut into 3 pieces
12 walnut halves
Directions:
1. In a mixing bowl, mix goat cheese, yogurt, and orange juice together.
2. Fill each phyllo shell with 1 Tbsp
of cheese mixture.
3. Top each with 1 piece of mint leaf,
a walnut half, and a fig piece.
4. Keep refrigerated until ready to
serve.
Basic Nutritional Values:
Calories 130
Calories from Fat 60
Total Fat 7.0 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Cholesterol 10 mg
Sodium 60 mg
Potassium 150 mg
Total Carbohydrate
14 g
Dietary Fiber 2 g
Sugars 8 g
Protein 4 g
Phosphorus 65 mg
Excerpted from Diabetes
Superfoods Cookbook and Meal Planner: Power-Packed Recipes and Meal Plans
Designed to Help You Lose Weight and Manage Your Blood Glucose (American
Diabetes Association, 2019, ISBN: 978-1-580-40679-6, $19.95)
1 ½ cups (12 ounces) cranberries, with half of the cranberries sliced into two
1 cup (3 ounces) pecans, chopped
Prepare a medium loaf pan by lining it with parchment paper, leaving a few inches overhang to use as handles to lift the bread out in the end. Set pan aside, and preheat the oven to 350 degrees. In a large bowl, sift together the flour, salt, baking powder, and baking soda. Add the milk, sugar, zest, orange and lemon juice, oil, and stir with a whisk. Add the eggs and mix until smooth. Then fold in the cranberries and pecans using a large spoon or rubber spatula. Pour the batter into the prepared loaf pan and bake about 40-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool, the remove from the loaf pan, slice and serve.
Recipe
and photo reprinted with permission from A
Baker’s Passport by Susie Norris Amazon/February
2019
3 ounces of Ahi grade #1 Tuna cut into small perfect dice
2 ounces Sweet Thai chili sauce
½ ounce Tuxedo sesame seeds
3 fried wontons (2-inch cylinder recommended)
1 ½ ounces Wakame seaweed
1 pinch of pickled ginger (finely chopped)
3 drops of wasabi mayo (1 ounce mayo mixed with 1 tsp. of wasabi powder/ whisk well until incorporated)
1 teaspoon of soy caviar
Toss Tuna, Thai Chili sauce, and Sesame Seeds, in a bowl and toss until evenly coated. Place wonton down and take ½ ounce of Wakame and place on each wonton. Then place 1 ounce of tuna mix on Wakame seaweed in a neat ball on top. Top with a small pinch of pickled ginger and 3 drops of wasabi aioli.
Garnish with soy caviar
Soy Sauce Caviar
¾ cup soy sauce
2 grams agar powder
At least 3 cups vegetable oil
In a tall container, pour the oil in and place it in your freezer for 30 minutes to an hour. When your oil is almost ready, combine the soy sauce and agar powder in a small saucepan. Bring to a boil, whisking continuously. Once boiling, turn the heat off on the saucepan and let sit for 2-3 minutes. Take the oil out of the freezer and drop the soy sauce-agar mixture into it one drop at a time. You can either use a plastic dropper to do this (easily purchased online) or a small spoon. Work rather quickly here as the longer the mixture sits, the more it will begin to solidify in your saucepan. Don’t worry if some of the first drops sit at the top. They will begin to sink as you add more. When you have created all of the desired beads, or when you have used all of the agar mixture, you are ready to collect your beads. Over a large bowl (do not just dump the oil down the sink!), pour the oil mixture out so that it is running through a fine-mesh strainer. The beads will be at the bottom of the container and collect in your strainer as you pour them out. Set the bowl of oil aside and rinse the soy sauce beads with cold water over your sink. Store the beads in the fridge until you are ready to use them or put them on your dish immediately. As for the oil, pour it into a sealable container and throw it away or reuse it as you see fit.
The headnote says, “This pizza is a bit of a showstopper, maybe a bit of a show off too. It’s just so pretty to see a sheet pan full of four different pizza choices. If you’re like me, you’ll want a square of all four choices. If you’ve got picky eaters in your group, you could top one quadrant of the pizza with just plain cheese.”
Serves 6
Olive oil cooking spray
2 tbsp (25 g) cornmeal
1½ cups (180 g) self-rising flour, plus more for working with the dough
1½ cups (375 g) plain Greek yogurt
1 (14-oz [400-g]) can petite diced tomatoes, drained
3 tbsp (75 g) tomato paste
3 tbsp (45 ml) olive oil, divided
1 tsp garlic powder
½ tsp crushed red pepper flakes, optional
1 tsp dried basil
½ tsp dried oregano
Pinch of sugar
Salt and pepper
3 cups (345 g) mozzarella cheese, shredded
4 oz (115 g) cremini or button mushrooms, thinly sliced
3 oz (90 g) prosciutto, thinly sliced
1 cup (170 g) marinated artichoke hearts, drained and thinly sliced
3 large Roma tomatoes, thinly sliced
10–12 small basil leaves
Preheat the oven to 425°F (220°C). Coat a sheet pan with cooking spray and the cornmeal.
For the dough, in a medium bowl, combine the flour and yogurt until a shaggy dough forms. Knead the dough in the bowl for a few turns, just until the dough forms a smooth ball. Turn out the dough onto the prepared baking sheet. Press the dough into the pan, sprinkling the top of the dough with a bit of flour as needed to prevent sticking, until the dough reaches the edges of the pan.
For the sauce, in a medium bowl, combine the diced tomatoes, tomato paste, 1 tablespoon (15 ml) olive oil, garlic powder, red pepper flakes, basil, oregano and sugar. Season to taste with salt and pepper. Spread the pizza with 1 cup (240 ml) of the sauce, leaving a 1-inch (2.5-cm) border all around. Spread the mozzarella cheese on the pizza.
For the assembly, in a small bowl toss the mushrooms with 1 tablespoon (15 ml) olive oil. Place the mushrooms on one-fourth of the pizza, creating a square area for each of the seasons. Place the prosciutto on one-fourth of the pizza, the artichokes on another one-fourth of the pizza and finally the tomatoes and basil on the remaining quadrant, tucking the basil underneath the sliced tomatoes. Drizzle the tomatoes and basil with the remaining 1 tablespoon (15 ml) of olive oil.
Bake the pizza for about 22 minutes, or until the cheese is melted and beginning to brown. Let the pizza cool for about 5 minutes before serving.
Recipes reprinted with permission from 2-Ingredient Miracle Dough Cookbook by Erin Renouf Mylroie. Page Street Publishing Co. 2019. Photo credit: Ken Goodman.
