First posted in Feeding My Enthusiasms March 27, 2010:
Daring Bakers Orange Dessert Delight
Once upon a time in the Land of St. Honore' March came in like a lion, with rain and cold. It was a good time to gather in the living room as a family, basking in the glow of the television set. Maman put a frilly apron on over her sleek black outfit, then put the coffee pot on. As she set the dessert delight she had made onto pretty little plates and added the caramel orange sauce she thought back to the fun she had had creating these light and citrus-rich morsels.
Although she had cooked and baked for years she had never segmented oranges as this recipe required. As the juice dripped off her hands into the bowl, she cradled the peeled orange in one hand and sliced next to each membrane to release the segments. The remaining membranes reminded her of a fan somehow.
Oranges add such a bright look and flavor, so welcome in winter!She has also never made fresh marmalade, even though she loved it on toast. It was pretty easy to do and the taste so much fresher and lovely than the store bought kind. It was interesting that the whole orange was used and that the blanching removed a lot of the bitterness usually found when the pith is included in recipes. Here's the slices being blanched:
Soon she was layering the caramel covered orange segments,
a lovely whipped cream based band of white, and fresh marmalade on a sweet, crisp cookie.
Once chilled and put on the plate it looked like a dessert you would see at a fine restaurant. The sauce added just the right touch of extra elegance.
As her family gathered to watch the Academy Awards ceremony and to see if they had guessed correctly on Best Picture, she served them the Orange Tians and freshly brewed coffee. The perfect dessert for a festive evening!
The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
Thanks to Jennifer for choosing such a delightful, delectable dessert! It was fun to make and even more fun to eat!
Soon she was layering the caramel covered orange segments,
a lovely whipped cream based band of white, and fresh marmalade on a sweet, crisp cookie.
Once chilled and put on the plate it looked like a dessert you would see at a fine restaurant. The sauce added just the right touch of extra elegance.
As her family gathered to watch the Academy Awards ceremony and to see if they had guessed correctly on Best Picture, she served them the Orange Tians and freshly brewed coffee. The perfect dessert for a festive evening!
The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
Thanks to Jennifer for choosing such a delightful, delectable dessert! It was fun to make and even more fun to eat!
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