Showing posts with label glazes. Show all posts
Showing posts with label glazes. Show all posts
I got a request earlier this week for Orange Muffins and what could I do? I just had to bake some.
Not sure if they will please the person who asked for them. All I can tell you for sure is that WE love these!
I do have anothe orange muffin recipe which we also like which uses a whole orange ground up, but this recipe here today is a bit simpler, but still very orangy.
With plenty of fresh orange juice and finely grated orange zest in the batter . . .
You can add dried fruit, or nuts, or even poppy seeds if you wish.
I had some dried currants I wanted to use up and so today I used them. Mmmm . . . perfect.
They also have a lovely but optional orange icing glaze that you dip the tops of the muffins into while still warm.
They also have a lovely but optional orange icing glaze that you dip the tops of the muffins into while still warm.
That has orange juice and zest in it also.
Buttery, moist and stogged full of orange from the outside in. These are winners all round!
280g plain flour (2 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 large free range egg, beaten
100g sugar (1/2 cup)
2 tsp finely grated orange zest
150ml fresh orange juice (5 fluid ounces)
60ml water (2 fluid ounces)
85g raisins, sultanas, chopped dates or prunes, dried currants (1/2 cup) optional
Note - You can also replace the fruit with 1 to 2 TBS of poppy seeds.
If you are looking for a lovely orange muffin, look no further. These fit the bill all round! They make a great weekend breakfast treat, or for your elevensies! Bon Appetit!
*Orange Muffins*
Makes 11 medium muffins
Fresh orange flavours, filled with optional fruit and glazed with an optional glaze. These are winners!
90ml vegetable oil (3 fluid ounces)
60g plain yogurt (1/4 cup)
Optional glaze:
60g icing sugar (scant half cup)
2 tsp orange juice
1/4 tsp finely grated orange zest
Preheat the oven to 190*C/3758f/ gas mark 5. Butter a non-stick muffin tin really well, or line with muffin papers. Set aside.
Whisk
the flour, baking powder, soda and salt together in a bowl. If you are
using any dried fruit, stir it in now. Beat together the egg, sugar,
orange zest, orange juice, water, oil and yogurt. Add all at once to the
dry ingredients. Stir lightly just to combine. No dry flour should be
visible. Spoon into the prepared muffin tins.
Bake for 20 minutes until well risen and the tops spring back when lightly touched.
Whisk
together all of the glaze ingredients. Tip the tops of the warm muffins
into the glaze and place onto a rack to set the glaze. Delicious warm
or cold!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Growing up in Canada New Years always meant my mother would be cooking a Ham. We had turkey for Thanksgiving and Christmas and we had Ham for Easter and New Years. I don't know if there is a religious reason for this, or if it is just a family tradition, but it is something I still do. Ham for New Years.
My mother never did anything fancy with it. It would be boiled and then roasted. She usually had a bone in ham, but you never see those over here.
It would be served cold with mustard. We would have mashed potatoes and green beans with it and a special dessert. If we were really lucky it would be a Lemon Meringue Pie.
I don't ever remember her glazing it. Not ever. I do remember seeing photographs of glazed hams in the magazines . . . the fat glistening and cut into diamonds and crusted on the edges with a sweet sugary crust . . . each diamond studded with a clove or a cherry.
They looked so very pretty, and tantalizingly delicious.
This year I bought a boneless cooked ham. Over here uncooked ham is called Gammon and you have to boil it before you can eat it.
However once it is cooked and called a ham it is always edible right out of the pack. I like to heat it through though and glaze it. It just makes something quite simple that little bit more special.
This glaze was absolutely brilliant. Nice and spiced with ginger, both from the gingerale and from the ginger jam, a tiny bit spicy from the Dijon mustard and tabasco, sweet also from the ginger jam and some brown sugar and a smidgen tart from the addition of apple cider vinegar.
Those ingredients get heated together until the ginger jam melts and then all whisked together. I cut diamonds in the ham so that some of the mixture would go down into the ham.
I rolled it in it all over and then I baked it in a moderate oven, basting it every ten to fifteen minutes with the glaze.
Now here is where it gets really special. I crushed gingersnaps for even more ginger flavours and sprinkled them over the top of the ham and basted it again.
Baked for a short time longer it forms a nice gingery crust. I probably basted it two more times before it was done.
The end result was a lovely flavoured ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham.
All in all this was a real winner! We loved it. Oh, I do love it when an experiment or an idea turns out to be every bit as delicious as I had envisioned it to be! I hope you will give it a go!
*Gingersnap Glazed Ham*
Serves 4 to 6 with leftovers
This
is delicious. Simple to make. The oven does all the work. The
leftovers are delicious sliced and served cold with cheese and pickle.
60ml apple cider vinegar (1/4 cup)
1/2 (454g)jar of ginger preserves (about 1/2 cup)
I really do hope you will try this out. I can promise you, you won't be sorry. If you cannot find the ginger jam, use some orange marmalade with a tsp of ginger powder added. It will be every bit as good. Happy New Year!!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Here we are with day three of the Marmalade challenge and another delicious recipe to share with you in honor of National Marmalade Week. Orange, Fennel & Black Pepper Chops! I was sent some delicious Marmalades to cook with earlier this month from the people at Mackays, in honor of National Marmalade Week (February 28th to March 6th) and asked would I like to try to create some new recipes using it. I have risen to the challenge and this is the third recipe I created using their lovely marmalades. For this one I used their Orange and Lemon with Ginger Marmalade, but I think any flavour would work well.
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