Honey Orange Syrup Recipe 4

Steps:

• Wash an orange and zest completely. Juice the orange. In a small pot, whisk together honey and the freshly squeezed orange juice over medium heat. Continue stirring until mixture comes to a boil and the orange juice is completely incorporated. Remove from heat and stir in orange zest. Allow to cool slightly before serving. Sauce will thicken as it cools. Transfer to a jug for serving or a glass jar for storing.

Steps:

• Combine all the ingredients in a small saucepan.
• Cook, uncovered, over a medium heat, stirring frequently,until butter is melted and the syrup is smooth.

Steps:

• Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
• Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
• Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
• Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
• Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

Steps:

• For the honey syrup: Combine the honey, granulated sugar, lemon juice, salt, sliced ginger, anise and 3/4 cup water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
• Meanwhile, for the baklava: Preheat the oven to 325 degrees F. Brush 1 tablespoon of the clarified butter evenly all over a 9-by-9-inch baking pan.
• Melt the 2 tablespoons unsalted butter in a small saute pan over medium heat. Once melted, add the panko and granulated sugar. Toast, stirring often, for a few minutes until slightly golden. Remove from the heat and transfer to a small bowl.
• Add the dates, raisins, brown sugar, orange blossom water, cinnamon, ground ginger and salt to a food processor and pulse until the dried fruit is finely chopped. Add the almonds and process again until just combined. Transfer to a clean work surface and roll into eight thin 10-inch-long logs.
• Lay one sheet of phyllo onto a clean surface and lightly brush with some of the remaining melted clarified butter. Lay a second sheet of phyllo directly on top of the first, brush with more clarified butter and sprinkle with about 1 tablespoon of the panko mixture. Fold the phyllo sheets in half crosswise; place one of the date logs at the short end of the sheets and begin to roll the dough over the date log, continuing until the entire phyllo sheet has been rolled. You will end up with a phyllo cigar.
• Transfer the cigar to the prepared baking pan and lay horizontally. Brush the top lengthwise with some of the remaining melted clarified butter and repeat the process with the remaining phyllo and date logs. You will need 8 cigars to fill the pan. Brush the baklava with some of the remaining clarified butter once again. Using a sharp knife, slice vertically down in three equal sections, creating twenty-four 3-inch pieces. Bake until the baklava are golden brown, about 1 hour 30 minutes. Baste the baklava with the remaining clarified butter at 30 and 45 minutes into the baking time. Rotate the pan 180 degrees halfway through the baking.
• Strain the solids from the honey syrup and discard. Pour the syrup over the hot baklava immediately after removing from the oven and allow to cool at room temperature for 30 minutes to soak up all the syrup.

Steps:

• Sift the flour into a large bowl and stir in the sugar, half of the cinnamon, and salt. Mix together and then add the oil. Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not need all of the water).
• Turn the dough out onto a floured surface and knead until the dough is smooth and bounces back when poked with a finger, about 5 minutes.
• Divide the dough into 8 pieces and roll out into 1/4-inch thick disks. Let rest while you make the orange honey syrup.
• Melt the butter in a skillet over medium-high heat. Add the oranges with the syrup and toss to coat with the butter. When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon. Pour the honey over the oranges and heat just until the honey starts to foam, about 3 minutes.
• Heat 2 inches of oil in a large cast iron skillet to 350 degrees F. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side. Transfer to a paper towel to drain.
• Cut the fry bread in quarters and arrange on a platter. Pour the orange mixture over the top and garnish with a generous amount of powdered sugar.

Steps:

• Combine the orange juice, honey, vanilla, ginger and salt in a pot and reduce over medium-high heat to 1/2 to 3/4 cup (depending on the desired consistency), 10 to 15 minutes. You will know the full thickness of the syrup when it cools, so it is best to set up an ice bath with a stainless bowl over it to cool the mixture when it is finished reducing.

Steps:

• In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
• Makes about 1 1/3 cups

Steps:

• Preheat oven to 350 degrees F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round foil pan of the same size available in the supermarket bake aisle).
• In a medium sized bowl, using a wire whisk, beat the sugars, oil, and eggs. Beat very well until the mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn Batter into prepared cake pan.
• Bake for 35 to 40 minutes or until top is light brown and set. (Cool at least twenty minutes before adding Syrup). Meanwhile prepare Soaking syrup.
• Soaking Syrup:.
• In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes yrupy. Cool well.
• Pour Syrup over cooled cake, poling holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2 to 4 hours to absorb syrup. You might prefer to refrigerate the cake so that while it is absorbing liquid, it is also firming. Also, The chilled cake offsets it innate sweetness and makes it easier to cut. Serve it on muffin liners, Splayed out as pastry or confection cups, or on pastry doilies.

Steps:

• SYRUP: On Med-High heat add Sugar, 1/4 Cup of Water, Pomegranate syrup, orange juice, zest, and cinnamon stick in to a high sided sauce pan. Dissolve sugar and bring to light boil.
• Immediately add Honey and reduce to simmer (on low, or low-medium) for 10-20min. It will bubble up, but keep an eye on it. It should not get out of control if the fire isn't too high. Better a lower heat than a higher heat.
• Remove from heat, as in turn burner off and remove from burner too.
• Drip a few drops of syrup on counter/plate as it cooks and after it is removed from the heat. If it hardens when it cools (think REALLY sticky caramel), add reserved water until drops tests shows syrup can cool and be easily spread on the plate. Do NOT return to the heat before you add water!
• If the syrup then gets too watery, put it back and the stove until it's right!
• Strain into bowl - set aside to cool before pouring onto hot baklava.
• Note: By using honey you get the best flavor, but also the added benefit of stabilization - this syrup is hard to mess up unless you burn it! If you own a candy thermometer, try to keep it under the "thead" stage, or 230F - if you go over, thin it out with water AFTER you remove it from the heat.
• BUTTER: Clarify butter over low to med-low heat until all water has boiled away.
• Remove from heat and skim off milk solids. Set aside.
• You may "brown" butter slightly for added flavor (I do).
• Melt shortening if you run out of butter towards the end of the assembly process. The point is to dry the butter out (because it is 8% water), but shortening has far less to start - it won't kill anything to use butter flavored shorting either, it's a matter of opinion. Remember: Butter = better flavor. Shortening = better texture.
• FILLING: Pulse all Filling ingredients in food processor until largest pieces are no bigger than a pea - but not until all is powder.
• ASSEMBLY: Heat oven to 400°F.
• Prepare your pan (9x13 is great) with either parchment paper and/ butter or spray.
• Unwrap Phyllo and cut to the size of your pan (this makes it WAY easier!).
• Layer 10 sheets of Phyllo in this order: Butter, Phyllo, butter, Phyllo, butter, etc.
• Add 1/3 of nuts, another 6 layers of Phyllo then butter.
• Add 1/3 of nuts, another 6 layers of Phyllo then butter.
• Add 1/3 of nuts, then the last 8 layers of layers of Phyllo then remaining butter.
• I like to spoon on the butter first and then spread it with the brush, always working from the inside out. If a sheet breaks, just patch it up. If the Phyllo is too small, overlap another piece to form one layer - no stress!
• Cut baklava into pieces using a slim, sharp, smooth edged knife (e.g. boning or paring knife).
• In my 9"x13" I get 48 pieces by cutting the pan in 4 pieces lengthwise, then 6 pieces widthwise, then each square diagonally. Make sure to cut with a pulling motion in order to cut smoothly (no STABBING), this may mean stopping to turn the pan around.
• Bake in 400F degree oven for 15min, reduce heat to 300F and bake for another 40-55min, checking to make sure it only turns a pale brown.
• IMMEDIATELY after removing baklava from oven - while baklava is hot- ladle the syrup over the top. It will sputter but that is a good thing. Make sure to get in between all of the crevices and cuts.
• Let Baklava cool at least until room temperature before serving. Better yet, after it is room temperature (2-3 hours) cover it (yes, cover) and let it sit until you can't wait any longer (at least 8hrs)... serve!
• Store in air tight (yes, covered) container for up to 5 days. Some people think that covering it will make it go soggy. The truth is that air carries moisture and the longer something sits out in the air, the more moisture it attracts - especially SWEETS because sugar and honey absorbed tons of moisture. The less air is sees, the better - until service that is!

Steps:

• In a small saucepan mix all ingredients.
• Cook on low heat until thickened and bubbly, approx 2 - 3 minutes.

Steps:

• In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
• Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.

Steps:

• Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
• While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
• Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
• Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.

Steps:

• In a saucepan, combine sugar, corn syrup and cream.
• Bring to a boil over med heat; boil 5 mins or until slightly thickened, stirring occasionally.
• Stir in vanilla.

Steps:

• Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
• Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
• Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.