ORANGE-PECAN BAKLAVA
Steps:
- Preheat the oven to 325 degrees F.
- Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
- Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
- Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
- Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
- Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
- As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
- Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
- Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
- Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
LITTLE CARROT CAKES WITH ORANGE & HONEY SYRUP
Bake these gorgeous carrot cupcakes made with a delicious orange and honey icing for an afternoon treat. Edible flowers make a lovely finishing touch
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 356 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
FRY BREAD WITH CARAMELIZED ORANGES AND HONEY 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.
BAKLAVA - ORANGE/POMEGRANATE HONEY SYRUP
Don't let the complex instruction fool you... it IS simple, it's just hard to find detailed directions. It's really not a "science" like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: "ONLY butter!", "ONLY rosewater!", "ONLY walnuts/pistachios/etc.!" - Ummm... calm down. It's ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did...
Provided by BekaWild
Categories Breakfast
Time 2h
Yield 48 peices, 24 serving(s)
Number Of Ingredients 17
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!
ORANGE HONEY SYRUP
Categories Condiment/Spread Sauce Dessert Quick & Easy Low Sodium Orange Honey Gourmet
Number Of Ingredients 5
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
ORANGE HONEY SYRUP
Make and share this Orange Honey Syrup recipe from Food.com.
Provided by The Range Rover
Categories Oranges
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 936.4, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 77, Carbohydrate 230.6, Fiber 0.8, Sugar 228.3, Protein 1.4
More about "orange honey syrup food"
MOROCCAN-STYLE PANCAKES WITH ORANGE HONEY SYRUP RECIPE
From today.com
5/5 (1)Category Breakfast,BrunchCuisine Middle EasternTotal Time 45 mins
- Combine semolina, all-purpose flour, yeast, baking powder, salt, sugar and warm water in a blender and puree until smooth and evenly combined (about 1 minute).
FOR THE ORANGE AND HONEY SYRUP - THE FEEDFEED
From thefeedfeed.com
4/5 (54)Servings 8-10
- Preheat the oven to 350˚F and prepare a bundt pan by coating pan with butter and dusting with flour, tapping out any excess. Alternatively, spray the entire pan generously with nonstick baking spray.
- In a large bowl, sift together the flour, baking soda, salt and baking powder, then whisk to combine. In a separate medium sized bowl add sugar and orange zest. Using clean hands, rub the zest into the sugar to release the oils and flavor. Once the zest has been incorporated, whisk in the eggs, olive oil, greek yogurt, orange juice and vanilla extract.
- Fold the wet ingredients into the dry ingredients; stop mixing when the last streaks of flour remain. Do not overmix. Pour batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester inserted in the center comes out clean.
- While the cake bakes, make the honey syrup by combining honey, sugar, blood orange juice and salt in a small saucepan. Bring to a boil over medium heat, then reduce heat to a simmer and cook until thickened and sugar has dissolved, about 5 minutes.
TRADITIONAL GREEK ORANGE CAKE WITH SYRUP (PORTOKALOPITA ...
From mygreekdish.com
4.7/5 (602)Total Time 1 hr 10 minsCategory DessertCalories 644 per serving
- Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C/200F, until dry; repeat with the rest.
- To prepare this Greek orange cake, start first by preparing the syrup. Pour into a pot the water, the sugar, the orange zest and a cinammon stick and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Set aside to cool.
- In the meantime prepare the mixture for the orange cake. Pour the vegetable oil into a large bowl, add the sugar and the eggs and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and whisk lightly.
- using your hands. Add them gradually into the mixture while whisking so they don’t stick to each other.
BLOOD ORANGE AND GINGER-HONEY MARGARITA RECIPE - HOME ...
From homecookingmemories.com
Category CocktailsEstimated Reading Time 6 mins
- Combine all the ingredients in a small saucepan and stir together until honey is dissolved into the water. Bring to simmer over medium heat. Simmer for about 1 hour, stirring occasionally. Remove from heat. Allow syrup to cool until room temperature. Remove and strain out ginger pieces. Store syrup in the refrigerator in a mason jar with lid or another air-tight glass storage container.
- In a cocktail shaker add one scoop of ice, simple syrup, tequila, blood orange juice and the lime juice and shake well to combine. Place salt on a shallow plate. Rub the top edge of a margarita glass with a lime wedge. Dip that edge of the glass into the salt. Fill glass with ice. Repeat with remaining glass. Pour and divide cocktail over the ice in the glasses and garnish with a blood orange slice.
ORANGE HONEY SYRUP - VNIFOOD
From vnifood.com
Ratings 1Category DESSERTServings 3Calories 181 per serving
ORANGE SIMPLE SYRUP RECIPE (BOIL OR NO-BOIL)
From thespruceeats.com
Ratings 43Calories 55 per servingCategory Dessert, Condiment, Cocktail, Beverage
SEMOLINA CAKE WITH ORANGE HONEY SYRUP RECIPE - NEW IDEA FOOD
From newideafood.com.au
BEES KNEES COCKTAIL RECIPE WITH HONEY & CITRUS - PLATINGS ...
From platingsandpairings.com
4.5/5 (11)Total Time 15 minsCategory CocktailCalories 272 per serving
- Combine water and honey in a small saucepan. Heat over medium, stirring often, until the mixture is smooth. Remove from heat and cool to room temperature.
- Combine 2 ounces of the honey simple syrup, gin, lemon juice and orange juice in a cocktail shaker filled with ice and shake vigorously for 30 seconds.
BLOOD ORANGE SYRUP RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Orange RecipesCalories 27 per servingTotal Time 15 mins
- Using a small knife, cut a thin slice off top and bottom of one of the oranges. Stand fruit upright. Slice skin and any white pith away from flesh. Hold fruit over a bowl; cut next to the membranes to remove fruit segments. Squeeze membranes to collect juices. Repeat with a second orange. Juice the remaining orange. Reserve segments and juice separately.
- In a small saucepan whisk together the orange juice, honey, and cornstarch. Bring to boiling over medium heat. Reduce heat and simmer 1 minutes. Let cool slightly.
GREEK ORANGE HONEY CAKE (VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (16)Calories 352 per servingCategory Dessert
- Grease a 9 x 13 baking pan with butter and dust with flour (shake the pan a little to get an even coating of flour).
- Make the cake batter. Place all the cake ingredients (except the shaved almonds) in a large mixing bowl. Mix with a wooden spoon or a whisk to combine.
PISTACHIO BAKLAVA WITH HONEY ORANGE SYRUP - WENT HERE 8 THIS
From wenthere8this.com
5/5 (33)Total Time 1 hr 20 minsCategory DessertCalories 313 per serving
- Thaw the phyllo dough according to the instructions to the package. Preheat the oven to 325F degrees.
- Use a food processor to grind the pistachios. Add the ground cardamon and mix together. Set aside.
- Keep the phyllo dough covered with a damp (not wet) towel while working with it to prevent it from drying out. If it dries out too much it will be crumbly and difficult to work with.
ORANGE SLICES WITH CITRUS SYRUP RECIPE | HEART FOODS IN ...
From kfoods.com
- Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2-inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside.
- In a small saucepan over medium-high heat, combine the strips of zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately plunge the zest into a bowl of cold water. Set aside.
- To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer, uncovered, until the mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3 to 5 minutes.
GREEK ORANGE AND HONEY SYRUP CAKE WITH YOGHURT AND ...
From deliaonline.com
Cuisine GeneralServings 12
HONEY ORANGE BOURBON COCKTAIL WITH ROSEMARY SIMPLE SYRUP ...
From the-daily-crust.com
Estimated Reading Time 2 mins
HONEY SYRUP {GREAT FOR COCKTAILS!} | WILLAMETTE TRANSPLANT
From willamettetransplant.com
Cuisine AmericanTotal Time 8 minsCategory CondimentsCalories 64 per serving
BLOOD ORANGE CAKE WITH HONEY SYRUP | SEASONAL MUSE
From seasonalmuse.com
Servings 10Estimated Reading Time 4 minsCategory CakeTotal Time 1 hr 10 mins
FESTIVE SPICY ORANGE CAKE INFUSED WITH HONEY & GIN SYRUP
From thetaste.ie
Estimated Reading Time 2 mins
DOUGHNUTS WITH ORANGE HONEY SYRUP - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Middle EasternCategory DessertServings 6Total Time 50 mins
ROAST SWEET POTATOES WITH ORANGE AND HONEY SYRUP - FOOD24
From food24.com
Cuisine AccompanimentCategory AccompanimentServings 6Total Time 50 mins
BUCKWHEAT CRêPES WITH ORANGE HONEY SYRUP | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory BreakfastServings 10Total Time 50 mins
ORANGE-HONEY SYRUP RECIPE - MRBREAKFAST.COM
From mrbreakfast.com
5/5 (1)
ORANGE ALMOND WAFFLES WITH CRANBERRY SYRUP - MAKING THYME ...
From makingthymeforhealth.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
POACHED PEARS IN HONEY, GINGER, ORANGE ZEST AND CINNAMON SYRUP
From plattershare.com
Estimated Reading Time 3 mins
ORANGE SYRUP - BUBBLE TEA WAREHOUSE
From bubbleteawarehouse.com
Offer Count 2Availability In stockPrice Range $19.80 - $112.20
ORANGE HONEY SYRUP IS SO DELICIOUS | RECIPE | ORANGE SYRUP ...
From pinterest.ca
HONEY ORANGE SYRUP SODA : 6 STEPS - INSTRUCTABLES
From instructables.com
HOW TO MAKE ORANGE SYRUP RECIPES
From tfrecipes.com
BAKLAVA ORANGE POMEGRANATE HONEY SYRUP
From tfrecipes.com
FLORIDA ORANGE BLOSSOM HONEY SIMPLE SYRUP RECIPE - FOOD NEWS
From foodnewsnews.com
PISTACHIO BAKLAVA CAKE WITH ORANGE-HONEY SYRUP | RECIPE
From barthbakery.com
LITTLE CARROT CAKES WITH ORANGE & HONEY SYRUP RECIPE ...
From foodnewsnews.com
HONEY ROASTED SWEET POTATOES | BIBBYSKITCHEN RECIPES ...
From pinterest.ca
RECIPE - ORANGE-HONEY-YOGURT PANNA COTTAS WITH ORANGE ...
From lcbo.com
CORNMEAL-PANCAKES-WITH-ORANGE-HONEY-SYRUP - JIGSAW PUZZLE ...
MELOMAKARONA COOKIES WITH HONEY ORANGE CINNAMON SYRUP ...
From more.ctv.ca
CHILLED ORANGE-HONEY SYRUP (RECIPE FOLLOWS) ARCHIVES ...
From foodschmooze.org
JELLY, HONEY, MOLASSES & SYRUP-LIMIT 1 – TELLURIDE FOOD PANTRY
From telluridefoodpantry.org
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON ...
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love