Orange Apricot Spread Food

ORANGE APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• In a mixing bowl, beat together the butter, sugar, salt, 2 teaspoons of the orange extract, vanilla extract, orange zest, and baking powder until well combined and creamy.
• Next, add the eggs and beat them into the batter until well mixed.
• Now, add the flour and beat in until just combined. The dough will be sticky.
• Fold in the chopped apricots.
• Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
• Form log into a rectangle shape that is roughly 5" wide and 14" long.
• Bake for 25 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
• In the meantime, reduce the heat to 325°F.
• Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
• Place slices back onto baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
• Remove from oven. Carefully turn the cookies over and bake for another 12 minutes.
• Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
• Once completely cooled, whisk together the confectioner's sugar with the remaining teaspoon of orange extract and the milk. Whisk until smooth and drizzle over the biscotti. Let set to harden.
• Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

ORANGE-APRICOT SPREAD

Steps:

• Chop the dried apricots.
• Squeeze juice from one orange and peel and chop the other one.
• Blend chopped apricots, orange, juice, seeds from the vanilla bean and honey until smooth.
• Store in an airtight jar in the fridge.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

APRICOT ORANGE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

GRAPEFRUIT, ORANGE & APRICOT SALAD

Steps:

• Segment the grapefruits and oranges into a large bowl to catch the juices. Stir in the apricots and honey, and serve.

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

APRICOT SPREAD

Steps:

• Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
• Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
• Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
• Serve at room temperature or chilled.

PORK CHOPS IN ORANGE-APRICOT SAUCE

Steps:

• Wash pork chops and pat dry.
• Season with salt and pepper to taste.
• In a large skillet heat the olive oil and add pork chops.
• Brown well, turning once or twice.
• While meat is browning, mix together remaining ingredients.
• Transfer meat to the crockpot.
• Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
• Continue to stir until mixture is thoroughly blended.
• Pour mixture over meat, cover and cook on low for 6 hours.
• Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
• Serve on a bed of jasmine rice.

ORANGE-APRICOT FLAVORED BUTTER

Steps:

• Place all ingredients in a small bowl and mix to combine.
• Note: if you want a subtle orange flavor omit the zest.

APRICOT ORANGE MARMALADE

Steps:

• Coarsely grate and keep the zest.
• Separate the orange segments.
• Combine orange segments (minus membranes), zest, apricots and sugar.
• Bring to a boil over medium heat.
• When mixture begins to boil, start mashing.
• Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
• Hot pack and seal.
• Hot water bath 15 minutes.