Caramel Clementines

IMG_0219 Caramel Clementines.jpg

 

Fresh orange slices bathed in a butterscotch caramel sauce — is simply divine, bright, and bold. Known as “aranci caramellizzati” in Italy, it was first introduced by food writer Elizabeth David in her 1954 work, Italian Food. who wrote appreciatively of caramelized Sicilian oranges. This stylish confection was popularized in the 1970s in a cooking course published as a monthly magazine by London’s Le Cordon Bleu. Exotic and sweetly astringent, they were a standby of posh dinner parties throughout the Commonwealth, the sort of dish that was not particularly difficult to make but still signaled a home cook’s understanding of elegance. Similar desserts were all the rage on London dessert carts during the ’80s. Today, there are a number of modern recipes for this dessert by British cooks such as Nigel Slater and Sophie Grigson. Even Nigella Lawson offers a similar recipe in Forever Summer and suggests serving the oranges with yogurt. If yogurt is not your style, this dessert is versatile enough that you can accompany caramelized fruit with a slice of pound cake or vanilla ice cream, if you desire. Also, think about serving it over meringues to make it an caramelized orange pavlovas.

Adapted from Matthew Card 
Milk Street Magazine, 2017

Serves 6

Ingredients:

4½ pounds of clementines or 8 navel or cara medium oranges
1 cup sugar
2 cinnamon sticks
2 tablespoons salted butter
3/4 cup fresh orange juice
A splash of triple sec or Grand Marnier
Pistachio nuts, for garnish (optional)

For serving:
Plain Greek Yogurt

Directions:

Carefully peel the clementines and slice crosswise, into thirds. If using oranges, cut the top and bottom ½ inch off of the oranges. Stand each orange on one of its flat ends and use a sharp knife to cut down and around the fruit, peeling away all the skin and pith. Thinly slice the oranges crosswise. Evenly shingle the sliced fruit in a 9 x 13-inch baking dish.

Combine the sugar, ¼ cup of the orange juice, and the cinnamon sticks in a medium saucepan. Bring to a boil over medium-high heat, 2 to 3 minutes,  and cook, swirling the pan occasionally, until the sugar begins to color around the edges, 3 to 5 minutes. Note that the bubbles should go from thin and frothy to thick and shiny. Reduce the heat to medium-low and cook, swirling the pan often, until the sugar is coppery-brown, 1 to 3 minutes.

Remove the pan from the heat, add the butter, and whisk until melted. Add a splash of the remaining orange juice  and whisk until smooth. Note that the mixture will steam and bubble vigorously, then add the remaining orange juice and triple sec and whisk until fully incorporated. If the caramel separates and sticks to the bottom of the pan, return it to the heat and simmer until the hardened caramel dissolves. Pour the caramel evenly over the oranges, cover with plastic wrap, and allow to stand for 25 minutes.

Using a slotted spoon, transfer the oranges to a serving platter or individual plates. Remove and discard the cinnamon sticks and whisk the caramel to recombine. Pour the caramel over the oranges. Cover with plastic wrap and allow the fruit to stand at room temperature.

To serve, spoon  a large dollop of yogurt into a bowl and top with the fruit and lightly drizzle with the caramel sauce. Garnish with a sprinkle of pistachio nuts.

Cook’s Notes: 

Don’t think about the caramel’s color for the first few minutes. The sugar mixture will melt, froth furiously as the heat increases (and moisture evaporates), and finally subside into larger, shinier bubbles before coloring. If the sugar browns too quickly, slide the pan off heat and whisk steadily to incorporate cooling air.

You can also use an assortment of citrus fruits instead of just oranges. The differences in size, acidity and sweetness make the dish all the more fascinating.

Also, to switch up the flavor, replace the cinnamon sticks with two star anise (our favorite) or six cardamom pods (lightly crushed). Use granulated white sugar, not a “natural” sugar, since the latter will make the color of the caramel hard to judge. Unsalted butter and a pinch of salt replaces salted butter. You also can serve the oranges with ice cream, pound cake or topped with a handful of toasted and chopped nuts.

The original recipe calls for the dessert to  be served cold, but we liked it more at room temperature, where the fruit seemed more flavorful.

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Getting Stocked Up: The Quarantine Kitchen Pantry

Hello There, Loyal Readers!

I hope all is well, where ever you all may be in the World as we are all dealing with the challenges of the COVID-19 Pandemic.

Real quick and to the point of this post.

I have received a number of inquiries from the loyal fans from my various social media platforms this week. The most asked question is: “What do I have in my pantry?”

Well, I love to cook. It is my passion, and since I have been teleworking for my 9 to 5 job it has been my saving grace is that I don’t have to commute and that I can stay home and have the time to prepare meals during the week as oppose to meal planning, prepping and cooking food during the weekend to be ready for the following week.

For most home cooks, it is fairly simple, we like to keep a pantry filled mostly with canned goods and pasta and jarred vegetables. sauces and oils.

But for some of you, who may have never had to rely on a stocked pantry or just getting reacquainted with your kitchen, and you may find yourself in need a little help…..please remain calm and relax—-most food bloggers, home cooks and chefs are providing you with very sound information and advice through their social media platforms to help you get through the days of the quarantine and providing you with healthy food choices and menus as you plan for your next meals in the coming days, weeks and perhaps months.

So today, I am providing a very basic pantry list.

 Please feel free to pick and choose from this that suits your tastes and meets your dietary needs. Take a minute to take inventory of what you already have in your spice racks, cabinets, refrigerator and freezer….and if any thing is past it’s expiration date, it is time to toss it our.

The Basic Pantry Essentials:

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Lemon Roasted Chicken with Artichoke Hearts

IMG_0443 Leon chicken skillet large

From the #Quaratine Kitchen.

This recipe is the freshest dish that you will experience during the Spring of 2020.

Using what I had in my pantry,my fridge and my freezer, this main dish came together pretty quickly. The caramelized lemons were the perfect compliment to the the chicken and artichoke hearts.  Feel free to used chicken drumsticks or a combination of chicken drumsticks and thighs. I am sure that this will  become a staple in your weekly menu rotation.

Full Disclosure: I posted this recipe in one the foodie fb groups that I belong to and it got over 200 likes and a few people tried out the recipe and it turned out quite well for them.

I hope this will work for you as well!

Enjoy!

SERVES 4

INGREDIENTS:
2 lemons
4 large chicken thighs, or 8 small chicken thighs, bone-in
Kosher salt, to taste
Freshly ground black pepper, taste
3 teaspoons olive oil, divided
3 sprigs fresh oregano
1 small onion, thinly sliced
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
One 8-oz jar of articchoke hearts, drained
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth

For Garnish:
Lemon Wedges
1/4 bunch fresh Italian parsley, finely chopped

DIRECTIONS:

Preheat oven to 350° F .

Very thinly slice 1 lemon; discard any seeds. Cut the remaining lemon into quarters to give 4 wedges.

Season chicken with salt and pepper.

Add 1 teaspoon of olive oil to a large cast iron skillet and heat over medium high heat. Add chicken, skin side down and cook, letting skin render and brown, and pouring off excess fat except for about 1 teaspoon to provide for a thin coating in pan, until chicken is cooked halfway through, about 8 to 15 minutes. Transfer the chicken to a plate and set aside.

Add oregano sprigs, garlic, and red pepper flakes and jarred artichokes. Cook the vegertables and herbs, stirring frequently, until fragrant, about 1 to 2 minutes. Add the wine and the chicken broth. Squeeze 1 lemon wedge over and season sauce with salt and pepper, if desired.

Scatter the onions and half of lemon slices over the of bottom of skillet. Add the chicken back to the skillet, skin side up. Scatter the remaining lemon slices over the chicken. Drizzle with 2 teaspoons oil. Place the skillet to the oven. Roast until chicken is cooked through, skin is crisp and golden brown, and lemon slices on bottom of skillet are caramelized and the artichoke hearts have softened, 15 to 20 minutes.

Serve topped with caramelized lemon slices and garnished with lemon wedges and chop parsley, if desired.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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