Tuesday, May 1, 2012

May recipes

May Recipes


 

How To Make Seville Orange Marmalade


Seville Orange Marmalade Recipe. If you like marmalade then you'll adore our tangy, chunky Mediterranean version of this classic condiment.This preserve will taste better than any of the supermarket alternatives.
Its distinctive citrus taste means that it also works well as a filling in cakes and even as a glaze for meats, especially ham.





Ingredients:
  • 5 Seville oranges
  • 1 large lemon
  • 4 2/3 pt water
  • 4 1/3 lb sugar
  • 1 chopping board
  • 1 knife
  • 1 juicer
  • 1 muslin cloth and string
  • 1 large pot
  • 1 wooden spoon
  • 1 sterilized jar


Directions:

Using a large knife, roughly slice off the lemon peel and reserve it. Cut the lemon in half and juice both of the halves.

Roughly slice off the peel of one orange, reserve it and cut the orange in half. Repeat exactly the same process with all of the Seville oranges. Don't peel them too close to the flesh as we need the pith later to thicken the marmalade. When all the oranges have been peeled and sliced, juice them, reserving the juiced halves for a future step. Then, along with the lemon juice, pour the juices into a large bowl.

Place the muslin cloth onto the chopping board, and put all the juiced halves of the lemon and oranges in the centre along with all the pith and pips, but not the peel. Close the muslin into a bag, take a length of string and tie it tightly around the neck. Place the bag into the large bowl of juice and finally, add the water.

Using a large knife slice the orange peel into thin strips and cut across into 2.2cm slices. Place the peel into the large bowl along with the rest of the ingredients.

Place the large bowl in the fridge overnight to marinate.

Transfer the muslin bag into a large pot, followed by the liquid and bring to the boil. Once boiling, simmer for two hours until the peel is soft.

Shake off any excess liquid, remove the muslin bag from the pan and place it in a bowl. It's very important that you allow it to cool before proceeding to the next step. When the mixture has cooled, add the sugar and stir until dissolved.


Hold the muslin bag over the pan and squeeze out all the juice. Pour in any left over juice from the bowl. Bring it to a rapid boil for 15 minutes.


Take off the heat and allow it to settle for 20 minutes and cool down. Store in a sterilised jar in the fridge. It will keep for up to 2-4 weeks. Jars of marmalade with handmade labels and ribbons also make delightful gifts.




Pastel Petites Fours

Dainty and sophisticated, these cakes are a real showstopper --
especially for a special occasion like a
Mother's Day Tea Party


And since they're made from store-bought pound cake, they're surprisingly easy to prepare. You can decorate the tops with sprinkles, colored sugar, or candy flowers.


Ingredients:
  • 1 (16-ounce) pound cake
  • 9 cups powdered sugar
  • 1/2 cup light corn syrup
  • 1/2 to 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Liquid food coloring
  • Decorations, such as sprinkles,colored sugar, and candy flowers

Instructions:

Cut the entire cake into 1-inch-thick slices. Then use 1-inch-wide cookie cutters or a knife to cut round, square, and diamond shapes from each slice. Place the cake pieces on a wire rack set on a waxed paper-lined cookie sheet.


Pastel Petits FoursIn a large saucepan over medium heat, mix together the powdered sugar, corn syrup, 1/2 cup water, and vanilla and almond extracts until the mixture is smooth and creamy, about 5 minutes. Remove the saucepan from the heat and let it cool for about 5 minutes. As the icing cools, it may start to stiffen; if so, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Stir food coloring, a drop at a time, into each bowl until the icing is the desired shade.

Working with one piece of cake at a time, spoon on the icing to cover it completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store them in an airtight container for up to three days. Makes about 30 cakes.



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Queen for a Day Cupcakes

This Mother's Day give the moms in your life the royal treatment by serving up these tiny sweets.

Ingredients:
  • Pink-frosted mini cupcakes
  • Water
  • White frosting
  • Sparkling sugar
  • Sugar pearls
  • Red decorator gel
Instructions:


To make the crown, place a wrapped mini yellow Laffy Taffy in a cup of warm water for 2 to 3 minutes to soften it. Unwrap it, then flatten it with a rolling pin until it's 1-1/4 by 3-3/4 inches. Use a knife to straighten the strip's edges.

Queen for a Day Cupcake Step 2
With the tip of a teaspoon, cut five arches along one edge, as shown. Join the ends to form a crown and seal the seam with a few drops of water. Let it sit for about 10 minutes to harden slightly.


Dip the bottom of the crown into white frosting, then into sparkling sugar, and press it into place on a pink-frosted mini cupcake. Apply a small dab of white frosting with a toothpick to each crown point, then press on a sugar pearl. Add red decorator gel jewels around the middle of the crown for a final flourish.





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Gumdrop Garden Cake


It looks like a flower garden, but every single part of this Gumdrop Garden cake is edible and completely delicious. Follow these simple directions, then dig in.



 Ingredients:
  • Pound cake or other loaf-shaped cake
  • Chocolate frosting
  • Ladyfingers
  • Chocolate wafer cookies
  • Sugar
  • Gumdrops
  • Green toothpicks




 Instructions:


Gumdrop Garden Step 3 Ice the top and sides of the pound cake with chocolate frosting. Then trim the top of each ladyfinger into a point to resemble a fence picket. Gently press the pickets against the frosted sides of the loaf cake.



Seal a handful of chocolate wafer cookies in a plastic bag and crush them with a rolling pin. Sprinkle the crumb "soil" on top of the loaf cake.


Gumdrop Garden Step 4Plant a row of tulips: Sprinkle sugar onto a waxed-paper-covered surface. Using a rolling pin, flatten gumdrops to a 1/4-inch thickness. With kitchen scissors, cut notches in the tops of the flattened gumdrops to create tulip shapes. Insert a toothpick stem into the base of each blossom.

 Make a pair of leaves for each tulip by trimming flattened green gumdrops into teardrop shapes. Spear the base of each leaf with the toothpick stem and push it halfway up the stem. Now plant the tulips in the cake.

For a fun finishing touch, sprinkle coconut tinted with green food coloring around the garden to resemble grass.


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