ORANGE MASCARPONE FILLING
Use this to make our Orange-Walnut Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 twelve-inch log
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.
MASCARPONE
Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!
Provided by Mike Swieton
Time 4h15m
Yield 8
Number Of Ingredients 2
Steps:
- Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
- Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g
DARK CHOCOLATE AND ORANGE MASCARPONE TART
Steps:
- Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
- Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
- While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
- Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
- Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
- Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 44.7 g, Cholesterol 146.6 mg, Fat 39 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 21.7 g, Sodium 121.7 mg, Sugar 14.8 g
LACE COOKIES WITH ORANGE-MASCARPONE FILLING AND RASPBERRIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 24 to 30 cookies about 2 1/2 to 3 inches in diameter
Number Of Ingredients 14
Steps:
- For the Lace Cookies:
- Preheat oven to 350 degrees F.
- Line an 18 by 12-inch baking sheet with aluminum foil.
- Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
- Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand¿makes only 6 cookies at a time.
- Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
- For the Orange Mascarpone Filling:
- Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
- To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
- Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.
ORANGE-INFUSED MASCARPONE FRENCH TOAST
In my opinion, you can never have enough French Toast recipes at your disposal. This one is my adaptation of a recipe served at the Rock Center Cafe in New York. This French toast sandwich doesn't need syrup because a rich filling oozes out when you cut into the brioche.
Provided by Mirj2338
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
- Refrigerate until needed.
- Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
- Pour into a baking dish or pie plate.
- Melt a little butter in a large saute pan over medium-low heat.
- Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
- Let the infused mascarpone come to room temperature so it's easier to spread.
- Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
- Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
- Cook the French toast"sandwiches" until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
- To serve, place a French toast sandwich on each plate.
- Enjoy!
Nutrition Facts : Calories 405.8, Fat 11.1, SaturatedFat 4.2, Cholesterol 193.2, Sodium 515.7, Carbohydrate 62.6, Fiber 2, Sugar 20.5, Protein 14.7
ORANGE AND ALMOND CAKE WITH MASCARPONE CREAM (FLOURLESS)
Try this one when you are looking for something a bit unusual and out of the ordinary. A recipe by British chef Antony Worrall Thompson which I saw prepared on a BBC cooking program. I was intrigued by boiling then using the oranges whole, but admit that it makes for a well-flavored cake. I love the mascarpone cream as well because I cannot eat whipped cream but the mascarpone gives me very nearly the same mouth feel, and I find it delicious ! Preparation time includes the time to boil the oranges, but remember to PLAN in ADVANCE! As for the vanilla sugar, there are several recipes here on 'Zaar if you are unable to buy this at your local grocery.
Provided by FlemishMinx
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE CAKE:.
- Place the whole oranges in a pan and cover with cold water.
- Bring to the boil, then turn down the heat and simmer for two hours.
- Check periodically that they don't boil dry and add water if needed.
- Remove from the heat and allow to cool.
- Preheat the oven to 200°C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.
- Remove the oranges from the water; cut in half and remove any pips.
- In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.
- Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.
- To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.
- Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.
- Transfer batter to the springform pan and bake for 45 minutes.
- Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.
- FOR THE MASCARPONE CREAM:.
- Transfer the mascarpone to a bowl, and soften with a spatula until smooth.
- Add the vanilla sugar and incorporate completely.
- It is now ready to serve!
Nutrition Facts : Calories 319.5, Fat 16.5, SaturatedFat 2.1, Cholesterol 158.6, Sodium 75.6, Carbohydrate 36.4, Fiber 4.4, Sugar 30.8, Protein 10.6
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- In a food processor, pulse together the flour, salt, and sugar. Add the cold small cubes of butter over the dry ingredients and pulse until the mixture looks like coarse meal.
- In a small bowl, lightly beat the egg and 2 tablespoons water. Add the egg mixture to the processor in increments, pulsing as you go, until the dough sticks together. Turn the dough out onto a work surface or a piece of parchment paper. Lightly knead the dough to make sure everything is incorporated.Wrap the dough in plastic wrap and create a flattened disk. Refrigerate for a minimum of 30 minutes. Preheat the oven to 375°F (190°C).
- Take out the refrigerated dough and allow it to sit at room temperature for 15 minutes. Butter a 9-inch round tart pan. On a floured work surface, carefully roll the dough with a rolling pin in the shape of the tart pan until about 1/4 inch thick. Carefully transfer the crust to the buttered tart pan and gently press the dough against the bottom and sides of the pans, being careful not to stretch the dough at all. Trim any excess dough hanging over the edges and prick holes all over the surface of the dough with the tines of a fork, fit a piece of baking paper against the surface of the dough, and weight it with dried beans or baking weights. Bake for 20 minutes. Remove the baking weights or beans and baking paper and bake for another 10 minutes or until lightly browned. Let cool slightly.
- Meanwhile, put the mascarpone in a small bowl, along with the orange zest and the sugar. Mix until the cheese is smooth and all the ingredients are incorporated. Taste for sweetness and adjust accordingly. Put the cream in the pastry shell and smooth the top evenly. Place the fig slices on top of the cream and drizzle with honey, if the figs aren’t sweet enough for you.
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