ORANGE-POPPY SEED DRESSING
A versatile salad dressing that has the perfect balance of sweet and sour. Store any extra dressing in a sealed jar in the fridge for a week.
Provided by A Day In the Kitchen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine orange juice, oil, honey, vinegar, and salt in a measuring cup or bowl. Whisk together until blended. Add poppy seeds and whisk to combine.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 6 g, Fat 7.2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 20.2 mg, Sugar 5.7 g
ORANGE AND POPPY SEED STOLLEN
This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.
Provided by nigel slater
Categories HarperCollins Christmas Christmas Eve Dried Fruit Citrus Poppy Bread Bake Breakfast Brunch Dessert Holiday 2018
Yield Makes one large stollen / 8 servings
Number Of Ingredients 25
Steps:
- Make filling:
- Put the sultanas into a mixing bowl. Chop the candied citrus peel into small dice and add to the sultanas. Finely grate the zest from the orange and add to the bowl. Squeeze in the juice of the orange, pour in the rum or brandy and vanilla, then toss together and leave for an hour.
- Make dough:
- Melt the butter in a small pan, then leave to cool down. Put the flour into a large mixing bowl. No need to sieve it. If using fresh yeast, warm the milk to body temperature (it should feel comfortable rather than cold or scalding when you insert your finger), then crumble in the yeast and stir to dissolve. Add the sugar and salt to the flour and mix well. Beat the egg. Stir in the egg and the warm milk and butter. (If you are using dried yeast, add the yeast straight to the flour, then stir in the other ingredients followed by the warm milk, egg and butter.)
- Mix thoroughly-the dough should be soft, shiny and rather sticky. In all honesty it may be very sticky. Turn out on to a generously floured board and knead for a good eight minutes. As you knead, the dough will become less and less sticky and more like a bread dough-though it will be heavier because of the butter and egg. When the dough is soft, elastic and no longer sticking to the board, scoop it up and put it into a floured bowl. Set aside, covered with a clean tea towel, somewhere warm and draught-free for a good hour or until it is well risen. (It won't be quite twice the size of the original dough but well on the way.) Alternatively, mix and knead using a food mixer fitted with a dough hook until the dough comes cleanly away from the sides of the bowl.
- Assemble:
- Break the cardamom pods open and remove their seeds. Crush the seeds to a coarse powder using a pestle and mortar or a spice mill, then mix in a small bowl with the poppy seeds, cinnamon and almonds. Dust the work surface in the flour and tip your risen dough onto it. Knead the spice and seed mixture and the soaked fruits, leaving behind most of the liquid, into the dough.
- Roll into a long loaf about 22cmx16cm and flatten it slightly: Roll the marzipan into a cylinder nearly the length of the dough, then place it in the centre. Brush the edges with a little beaten egg and press together. Turn the dough over and place it on a lined baking sheet, cover with a towel and return it to a warm place to prove for a further hour and a half.
- Heat the oven to 350°F/180°C/Gas 4. Place the loaf in the hot oven and bake for about thirty-five to forty minutes, until pale gold. Melt the butter for the glaze and brush over the loaf. Cool on a wire rack, then dust generously with icing sugar.
- To Keep
- When the loaf is thoroughly cool, wrap loosely in waxed paper or clingfilm and keep in a cookie tin.
ORANGE POPPY SEED SPIRALS
These decorative spiral cookies are an easily made-ahead dessert that is sure to please any crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 2
Steps:
- Bring dough to room temperature. Place between two 12-by-14-inch pieces of parchment; roll out to an 8-by-12-inch rectangle. Transfer to a baking sheet; chill 30 minutes.
- Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over 2 more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours.
- Heat oven to 350 degrees. Line 2 baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart.
- Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
ORANGE POPPY SEED WAFERS
Provided by Food Network
Categories dessert
Time 1h37m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350 degrees F.
- Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
- Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
- Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
- Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.
GARLIC POPPY SEED SPIRALS
This is a fast and easy way to jazz up Crescent Rolls
Provided by Lynda Sweezey
Categories Other Side Dishes
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a small bowl,combine the butter,garlic powder,onion,and poppy seeds;set aside.
- 2. Remove crescent dough from tube;do not unroll. Cut dough into 10 slices;dip one side in butter mixture. Place buttered side up in a ungreased 9" round baking pan. Brush with remaining butter mixture.
- 3. Bake at 350 for 14-16 minutes or until golden brown. Serve warm
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GLAZED ORANGE POPPY SEED BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (4)Category BarsCuisine AmericanTotal Time 4 hrs 10 mins
- Melt the butter and white chocolate together in a medium saucepan over medium heat, stirring constantly for about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
- Whisk the granulated sugar into the cooled butter mixture. Whisk in the orange juice and zest, then the eggs. Whisk until the batter is completely smooth, then whisk in the vanilla. In a separate medium bowl, whisk the flour, baking powder, salt, and poppy seeds together. Gently fold the dry ingredients into the wet ingredients.
- Pour batter into the prepared baking pan and bake for 35-40 minutes or until the bars are lightly browned around the sides and on top. If you find they are browning too quickly on top, loosely cover the bars with aluminum foil. A toothpick inserted into the center of the bars should come out with very few moist crumbs when the bars are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the bars to cool completely in the pan set on a wire rack.
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- In the bowl of a stand mixer, combine water and 1 tsp of sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 10 minutes.
- Using the flat beater, stir in the milk, 2 tsp of sugar, 1/4 cup melted butter, salt, egg yolks and 1 egg whites; stir until blended.
- Change stand mixer attachment to a dough hook. Add remaining flour mixture. Using low speed, beat just until dough comes together and forms a ball, about 5 minutes. If dough is too sticky, gradually beat in additional flour until dough comes together and forms a ball. Using greased hands, shape dough into a ball. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 45 minutes.
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