Posts tagged citrus
Flouentines
The Great British Bake Off or GBBO has captivated me and millions like me. In an effort to increase my skills and just really try my hand at the technical challenges I gave Mary Berry's Florentines a go. I think I would have gotten a passing grade.

They are crunchy and the chocolate didn't dribble through to the front of the cookie. As for flavor when I make my next Flouentines, and I will, I'll use s different blend of fruit. The candied citrus peel was a bit overpowering. Otherwise they are a powerfully good cookie to share.

Florentines as found here. Yes, metric. I have a scale now and I use metric when a recipe is written that way, which is so much easier than converting things.

50g butter
50g turbinado sugar
50g corn syrup
50g white flour
25g glace cherries
50g candied peel
25g almonds
25g walnuts
200g good chocolate

Preheat the oven to 350 degrees. Line 3 sheets with parchment.

In a heavy bottomed sauce pan bring the butter, sugar, and syrup until the butter is melted. Chop the cherries, peel and nuts finely, by hand. I think there's a risk that a processor will over chop the ingredients. Add the flour and chopped items to the sugar mixture.

Make 18 cookies, putting 6 each on a cookie sheet. Leave plenty of room for them to spread. Bake 8-10 minutes, or until they are lightly golden. Allow to cool on the pan.

You will temper the chocolate. Chop the chocolate and put half into a heat proof bowl over a pot of simmer water. Stir the chocolate and heat until it reaches 127F degrees.

Remove the bowl from heat and add the remaining half of the chocolate and stir continuously until it has cooled to 79F degrees.

Spread the chocolate on the bottom of the cookie then run a fork through the chocolate in a zigzag pattern before it sets.

Store in an airtight container.

What TV show has inspired you to get into the kitchen and give it a go? 
Double Fresh Pumpkin Ginger Cake
Pumpkin Ginger Coffee Cake-1 of 2

It's not singularly fresh, but doubly, as in twice!

"What" you ask, "how can something be twice as fresh, I mean you don't get more fresh, you can get refreshed like with a shower or when hit the twirlly button on your browser or when you drink a bright, crisp, cool beverage on a hot day, but how do get double fresh?"

Or maybe I'm the only one who'd ask that but I'd like to think maybe just one other person would go down that path.

What I mean is to say I used fresh pumpkin AND fresh ginger in this cake that typically you'd find canned pumpkin and ground dry ginger. Surprise!

I also used the juice and zest of clementine's because pumpkin's best friend is orangey citrus.

Clementine zest-pumpkin's BFF.
 This make 2-9 inch rounds.

Pumpkin Ginger Cake

3 cups flour
2 tsp. baking powder
.5 tsp. baking soda
.5 tsp. kosher salt
1 tablespoon cinnamon
.25 tsp. cloves
.25 tsp. nutmeg
.5 cup butter
1.5 cup granulated sugar
1 egg
1 2 pound pie pumpkin, solids-cooked, no need to puree.
1 inch ginger, peeled and chop
zest of one clementine
.5 tsp. vanilla
juice of 2 clementine

Streusel Topping
.33 cup flour
.25 cup granulated sugar
.25 cup brown sugar
6 tablespoons butter
.5 tsp. cinnamon
.25 tsp. kosher salt

Glaze
juice of 1 more clementine
.5 tsp. vanilla
1 cups confectioners sugar

Preheat oven 350 degree. Spray 2-9 inch pans with cooking spray and line with parchment.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In a mixing bowl cream butter and sugar. Add egg. Scrape sides. Add the pumpkin, ginger, zest, and vanilla. Mix. Add flour mixture, stirring until just combined. Add the juice and stir one last time. Pour into prepared pans.

Streusel Topping:
Rub all the ingredients together by hand. Scatter over the top of the cake.

Bake 35-40 minutes until a tester comes out clean.

Cool.

Glaze: Combine all the ingredients. Cover the cooled cake liberally.