Chilled Oranges in Orange Flower-Caramel Syrup

8 good eating oranges, preferably organic or unsprayed, or more clementines/tangerines
2 teaspoons orange flower water
1 cup sugar

Zest 2 of the oranges, using a zester or microplane to make fine shreds.

Use a sharp knife to remove the skin and all of the white membrane from the oranges.  Cut the oranges crosswise into 1/4-inch slices, removing any seeds.  If using clementines or small tangerines, just remove as much white membrane as possible without trying to remove the skin.

Arrange orange pieces in a shallow serving dish, sprinkle with zest and orange flower water, and set aside.

To make the caramel, spread the sugar in a dry skillet or medium or large saucepan.  Set the pan over medium-high heat and heat, without stirring, until the sugar begins to melt into a clear syrup around the edges.  Turn the heat down to medium and continue melting the sugar without stirring - shake the pan to redistribute it - for as long as the syrup remains clear.  When the syrup begins to color, stir with a silicone spatula or wooden spoon, mixing and spreading the syrup and sugar together, until all the sugar is melted and beginning to color evenly.  If some of the syrup starts to color too quickly before the rest, turn the heat down or take the pan off the heat for a few minutes,and continue to stir.  When the syrup is reddish-amber, or the color of medium-dark honey, remove from heat.

Immediately pour the hot caramel over the orange slices.  The oranges may be kept, covered in the refrigerator, for up to 2 days.  If you serve the oranges after a brief chilling, some of the caramel will have hardened into a thin, brittle layer on top of the oranges.  Lengthier chilling will melt the caramel completely.

Serves 8.

From Pure Dessert by Alice Medrich, with very minor changes

Note: This is delicious served with Labneh Tart.

Homemade Labneh

2 cups plain whole-milk yogurt  

Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters).  Spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl.  Lightly cover strainer with plastic wrap.  Refrigerate 12-24 hours.  After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into extra-stiff labneh.

Remove strainer from bowl; discard whey. Spoon labneh into a bowl and store in refrigerator for up to 1 week.

Makes 1 1/4 cups.

From Cooking Light

Labneh (Lebni) Tart

For the crust:

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup granulated sugar

3/4 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup (4.5 ounces) all-purpose flour

For the filling:

3 large eggs

1/4 cup (plus optional 2 tablespoons) sugar

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1 1/2 cups (12 ounces) labneh (yogurt cheese) (Note: if making labneh from recipe at link, increase amount of yogurt to 3 cups and let stand for 12 hours for standard labneh)
1 egg yolk, lightly beaten with a pinch of salt

9 1/2-inch fluted tart pan with a removable bottom

To make the crust, position a rack in the lower third of the oven and heat the oven to 350 F.

In a medium bowl, combine the butter with the sugar, vanilla, and salt.  Add the flour and mix just util well-blended.  If the dough seems too soft and gooey, let it stand for a few minutes to firm up.

Press the dough evenly over the bottom and up the sides of the tart pan to make a thin, very even, layer.  This takes a little patience, as there is just enough dough; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan.  Place the pan on a cookie sheet.

Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough has puffed up from the bottom of the pan.  If it has, lift and gently slam the cookie sheet down to settle the dough, or press the dough down with the back of a fork and prick it a few times with the tines.

Meanwhile, make the filling.  Somewhat surprisingly, the order in which the ingredients are mixed makes a big difference in the smoothness of the tart, so proceed without deviation.  In a medium bowl, whisk the eggs with the sugar, salt, and vanilla.  Whisk in the yogurt cheese.

When the crust is ready, remove it from the oven and turn the temperature down to 300 F.  Brush the bottom of the crust with a thin layer of the beaten egg yolk to moisture-proof it.  Return the crust to the oven for 1 minute to set the yolk.

Pour the filling into the hot crust and spread it evenly.  Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like very soft Jell-O in the center, around 15 to 20 minutes.  Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.  Cool the tart completely on a rack.  Refrigerate if not serving within 3 hours.

Serves 8.

From Pure Dessert by Alice Medrich

Note: This is delicious served with Chilled Oranges in Orange Flower-Caramel Syrup.

Brussels Sprouts Hash

1 pound (454 grams) Brussels sprouts, trimmed
3 tablespoons canola oil
1 tablespoon split urad dal
1 tablespoon split chana dal
1 1/2 teaspoons mustard seeds
1 teaspoon chili flakes
1 tablespoon minced shallot
1 tablespoon peeled minced fresh ginger
1 tablespoon minced green chilies
Leaves from 2 sprigs fresh curry leaves
Kosher salt
5 tablespoons water

Thinly slice the Brussels sprouts, using a mandoline or knife; you should have about 8 cups.

Place a large saute pan over low heat and add the oil and dals.  Heat until the dals just begin to color and smell toasty, 2 to 3 minutes.  Add the mustard seeds, increase the heat to medium, and cook until the seeds pop, 1 to 2 minutes.  Add the chili flakes and cook for 30 seconds.

Add the shallot, ginger, chilies, and curry leaves.  Season with salt and cook until the shallots are fragrant, 2 to 3 minutes.  Add the water and simmer until the liquid is almost completely gone and the lentils soften slightly (they should still be a little crunchy but not hard), 8 to 10 minutes.

Add the Brussels sprouts to the pan, increase the heat to high, and stir-fry until the sprouts are slightly tender but with some crunch, about 2 minutes.

Season with salt to taste and serve.

Serves 4 to 6.

From Flavorwalla by Floyd Cardoz

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Apple Cider Caramel Sauce

1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream

Cook cider in a 3-quart saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.  Stir in remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Boil, stirring constantly, 2 minutes.  Remove from heat and cool completely.  Refrigerate up to 1 week.  To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.

Makes 1 1/4 cups.

From Southern Living

Sticky Fruity Upside-Down Cake

Topping:
1 apple or firm pear, peeled, cored, and sliced
1/3 cup dried blueberries, currants, cranberries, or raisins
1/2 cup packed light brown sugar
3 tablespoons unsalted butter, plus extra for greasing the pan

Cake:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 large egg or equivalent egg substitute

1 tablespoon apple or pear jam preserves (optional)

1/2 cup well-shaken buttermilk

Heat the oven to 400° F.

To make the topping, grease a 9-inch round cake pan well with butter.  Lay the fruit slices across the bottom and sprinkle evenly with the dried fruit.  In a small saucepan over medium heat, melt the brown sugar and butter together until the mixture is foaming and the sugar has dissolved.  Pour the sugar-butter mixture over the fruit.  Bake in the oven for 20 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, and salt, and set aside.  In a larger bowl, beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg, and preserves if using, and beat well.

At low speed, mix in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing until just combined.  When fruit is baked, remove from oven and spoon batter into the baking pan, spreading it evenly across the fruit and smoothing the top.  

Bake until cake is golden and a wooden pick inserted in the center comes out clean, 20 to 24 minutes.  Cool in pan 5 minutes.  Invert a flat platter over the baking pan and, holding them together, invert quickly and carefully.  Lift off the baking dish.  

Serves 4 to 8 people.

Assembled by me from various recipes.