A Taste of Summer's Bounty - Roasted Tomato and Orange Soup

From the kitchen of One Perfect Bite...There are certain food combinations that were made for each other. Peanut butter without jelly is a pretty shabby offering, and I can't bring myself to serve a plain old American grilled cheese without a side of tomato soup. Some things change with time, others don't. While the sandwich has stayed pretty much the same, the soup has had many incarnations. This is the latest. The local tomato crop has come in and the shelves of our farm stands and green markets are sagging under its weight. Never one to shy away from a bargain, I always end up with more tomatoes than can be eaten out of hand and I'm pressed as they ripen with that age old question, "What's a girl to do?" Soup is a simple solution to the overly exuberant abundance that comes with bargain hunting. Tonight's feature is a different take on tomato soup, but it's a great "go with" for summer meals. Roasted tomatoes form the base of the soup, but it is the addition of fresh orange zest and juice that sets this version apart from others you have tried. If you are looking for ways to use tomatoes and are at all adventurous, do give this recipe a try. The flavors play well off each other and produce a bright soup that I think you will enjoy. Here is how it is made.

A Personal Favorite - My Recipe Rotation - Swedish Limpa Bread

From the kitchen of One Perfect Bite...This is one of the first breads I learned to make, and I suspect the pleasant memories associated with those very early days in the kitchen explain why it holds a place in my permanent rotation. It has been my favorite bread for over 6 decades now, and while I try to replace it, I've never found an adequate substitute. When this bread was first featured on One Perfect Bite, I posted 2 recipes for it, one modern and one not so much. Although I appreciate the ease with which the no-knead version comes together, I am a traditionalist and use the original method when I make this bread for the Silver Fox and myself. I love the heady aroma of the orange and anise seeds as the bread bakes and I can't think of a bread in the world that makes a better open-faced sandwich. If you have never had Limpa bread, I urge you to give either version of this bread a try. Here is what I had to say about the bread back in 2008.

Cranberry Bread Pudding with Orange Hard Sauce - Away A While Recipe Favorites

Cranberry Bread Pudding with Orange Hard Sauce

From the kitchen of One Perfect Bite...I'm probably a member of the last generation raised in kitchens where nothing was wasted, including stale bread and leftover rice. Rice and bread puddings were fixtures of my childhood. Bread pudding, both sweet and savory, has a long history in the annals of cooking. It can be traced to peasant kitchens where frugal and often hungry cooks refused to discard stale bread. The earliest recipe for bread pudding can be traced to a book called "The Art of Cookery, Made Plain and Easy" by Hannah Glasse. It was published in 1747. Her recipe, save for instructions written in old English, is quite similar to those in use today. She adds butter, eggs and milk to stale bread and steams (boils) her pudding to completion. I prefer to bake mine.

I have a sentimental attachment to Cranberry Bread Pudding. It is, of course, delicious, but it's also one of the first recipes I entered into amateur recipe competition. It didn't embarrass me and it's stood the test of time. I make the pudding several times a year and it has become a fixture on my holiday dinner table. While the original recipe was made with croissants, and  I do, by the way, urge you to use them, other sweet breads can be used as a substitute. The pudding shown in today's post was made with a raisin sweet bread because that is what I had on hand. Pumpkin pie spice is used to keep the number of ingredients used in the recipe under control. That's important in competition recipes, but less so in the confines of your own kitchen. I'm inserting a list of spices within the recipe that can be used in case you don't keep pumpkin pie spice in your pantry. This pudding is packed with down-home flavor and it's a wonderful addition to the holiday dessert table. The hard sauce is to die for - really! You can find the recipe here.

                    

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                   One Year Ago Today:                                                      Two Years Ago Today:

                       Apple Oat Muffins                                           Pumpkin Sage and Sausage Rigatoni

                Three Years Ago Today:                                                  Four Years Ago Today: 

            Pumpkin Butterscotch Fudge                                                     Clam Fritters

Whole Wheat, Fig and Hazelnut Bread

From the kitchen of One Perfect Bite...At this time of year you can be sure of at least two things, the sun and any bread you chose to make will rise. While you can't control the sun, the bread is completely in your hands, and the heat of the summer kitchen will produce gorgeous high-rising loaves that you will be proud to serve. I've wanted to make this bread for a while now and the promise of a warm day and a block of time that would allow me to give it a try converged today. This is an interesting bread whose origins are unclear. A local bakery which makes a bread similar to this, insists it is Sicilian, but others attribute it to the tapas culture of Spain. This dry, firm bread has a near perfect crust and the mellowed tones of fennel and orange make it a wonderful base for sharp cheese and thinly sliced ham. It is also terrific with a simple schmear of cream cheese and plum jam. While the bread is not hard to make, it goes through 3 risings and that may impose problems for those of you working on tight kitchen schedules. This is a lovely bread that I hope you'll have time to try. Here is how it's made.

Slow Cooker - Asian-Inspired Orange Pork Stew

From the kitchen of One Perfect Bite...It's still quite warm here, but hot weather never stops the Silver Fox from his intended pursuits. He had planned a full day on the water and the thermostat was not about to slow him down. In order to make sure he didn't kill himself, I agreed to be his helmsman. While weather affects my appetite, it doesn't his, so I knew he'd be hungry when we came ashore. I also knew that I'd be in no mood to cook. I decided to pull out the slow cooker and see what I could come up with. This orange flavored stew was doable with the ingredients I had on hand, so I literally threw everything into the pot, said a hopeful prayer over the ingredients and followed him out the door. We came home to a lovely, ready to serve family meal that was devoured by the sailors sitting at my table. I think you'll love the ease with which this dish comes together. It is not an award winner, but it makes a wonderful busy day meal that you might want to try. Here is how it's made.

Spicy Orange Beef and Rice Bowls

From the kitchen of One Perfect Bite...One of these days, I'll return to my kitchen and do some real cooking, but these dog days of summer just aren't conducive to greatness.  Oregon summers are unusually pleasant and we generally miss the soaring heat and high humidity that plague the rest of the country. You'd think our cooler temperatures would keep me in the kitchen with a light heart and agile hands, but that doesn't seem to happen.  While I put in marathon sessions when local berries and vegetables come to market,  for most of the summer I'm a 30 minute meal kind of gal and try to keep our meals as simple as they possibly can be. These orange beef and rice bowls  are an example of the type of supper I like to serve at this time of year.  They are quick and easy to prepare and they fill, rather than stuff, the folks sitting at my table.  The recipe, developed by America's Test Kitchen, is self explanatory and hard to spoil, if you follow the directions they supply.  It's Chinese-ish and while it packs some heat, it is the kind of dish that will appeal to most eaters. It is also the kind of dish that can be made  in the bare bones kitchens of most summer rentals. So, if you are looking for quick and easy meals to see the summer out, I hope you will give his one a try . Here is how these rice bowls are made.

Spicy Orange Beef and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
1 teaspoon
1-1/2 pounds flatiron or sirloin steak
2 teaspoons grated orange zest
1/2 cup juice
1/4 cup packed dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
4 teaspoons vegetable oil

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork. Cover pan to keep warm.
2) Cut steak lengthwise into three long strips, then cut each strip crosswise into thin slices.
3) Whisk orange zest, orange juice, sugar, vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch in medium bowl.
4) Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak slices until browned, about one minute per side. Transfer to bowl and repeat with remaining oil and steak.
5) Add orange mixture to now empty skillet. Cook over medium heat, scraping up any browned bits, until sauce is thickened, 2 to 3 minutes. Stir in beef to coat with sauce. Sprinkle with scallions. Serve over rice. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tortellini with Spinach and Parmesan Cream Sauce

Two years Ago Today: Orange-Glazed Banana Nut Bread

Three Years Ago Today: Blueberry Corn Muffins

Orange Pecan Icebox Cookies

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...I have a special fondness for icebox cookies. I don't think they are the best of kind in the world of sweet treats, but as family size shrinks, they make it possible for a family of two to enjoy cookies as fresh as those enjoyed families of four or six or eight. They are also usually easy to prepare, and those of you who know me, know I never argue with easy. That being said, I suspect these fall into the realm of adult cookies. I can tell you that they did not impress my grandbabies who politely ate the three they were given, but despite their availability,  never ask for more. That rarely happens. Fortunately, my older cookie monsters loved them and that is why I'm passing these orange-flavored gems  on to you.  The recipe is easy, straightforward and feeds an army should you chose to make the cookies in a single  marathon baking session. However, if you freeze the dough, you can slice and bake the exact number of cookies you need for any occasion.  If you enjoy layered citrus flavor, I know you will enjoy these cookies. Here's how they are made.



Orange Pecan Icebox Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home Baking cookbook

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons orange juice
1 tablespoon grated orange peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup finely chopped pecans

Directions:
1) In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in  egg, orange juice, orange peel and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic wrap. Refrigerate for 3-4 hours or until firm.
2) Preheat oven to 350 degrees F. Unwrap rolls and cut into 1/4-in. slices. Place 2 inches apart on greased baking sheets. Bake for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 6 dozen.









One Year Ago Today: Peruvian Chicken with Green Sauce















Two Years Ago Today: Blueberry and Sour Cream Tart













Three Years Ago Today: Rice and Red Lentil Pilaf - Kichiri

Anise Butter Cutouts

My Thought for the Day can be found, here. If you like it, give us a thumbs up.

From the kitchen of One Perfect Bite...This lovely cookie is a riff on the bizcochitos that are served during Cinco de Mayo celebrations in the Southwestern United States. I have several recipes for cookies of this type. Authentic versions are made with lard and the cutters used to shape them are more elaborate than the 2-1/2 inch molds that I use. Fortunately, this cookie is about flavor rather than appearance, and I know those of you who enjoy barely sweet treats will love these anise flavored gems. They are perfect with afternoon coffee or tea and they transport reasonably well. That makes them a great candidate for bake sales or morning meetings. The recipe is straight forward and easy to follow, but be sure to work on a well-floured board in order to prevent the dough from sticking to the surface on which it is rolled. I hope you'll give this recipe a try. It makes a nice cookie. Here is how to make the anise butter cutouts.

Anise Butter Cutouts...from the kitchen of One Perfect Bite inspired by Taste of Home Baking cookbook

Ingredients:
1 cup butter, softened
3/4 cup + 2 tablespoons granulated sugar, divided use
1 egg
2 tablespoons thawed orange juice concentrate
2 teaspoons aniseed, crushed
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions:
1) Preheat oven to 350 degrees F.
2) In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed.
3) Combine flour, baking powder and salt. Gradually add to creamed mixture and mix well.
4) On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with a floured 2-1/2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.
5) Combine cinnamon and remaining sugar; sprinkle over cookies. Bake for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.










One Year Ago Today: Moroccan Spiced Carrots














Two Years Ago Today: Cream of Tomato Soup with Fresh Basil













Three Years Ago Today: Blueberry Glace Pie

Sweet Easter Pie

From the kitchen of One Perfect Bite...There are some foods and beverages that are acquired tastes. Martinis and haggis come to mind and I suspect the pie I'm featuring tonight might be on that list as well. Pastiera is a wheat and ricotta pie that is part of the Italian Easter tradition. It is made with grano cotto, a cooked wheat product that is sold in cans in older Italian markets. The goopy mass of cooked wheat is mixed with a bit of sugar, fresh ricotta cheese and orange water then poured into a pie shell for baking. Back in the day, the pie was an integral part of the Easter meal in Italian homes, though I'm sure there were some at the table who would have preferred a coconut lamb cake. I had a forkful of the pie when I was six years old, and despite my love of all things Italian, it never crossed my lips again. As I initially said, this is an acquired taste and I suspect some of you are wondering why I am even mentioning the pastiera tonight. As it happens, I have a friend who was passing through a bad stretch a few years ago. She had fond memories of the pastiera, so I took it upon myself to bake for her and lift her spirits with the Easter pie. I was unable to find grano cotto, so I used soaked barley instead. My first effort was an unmitigated failure, so I began to look for other ways to make the pie. I knew that wheat was used because it symbolizes resurrection, but symbolism aside, without the proper form of wheat, I had no chance of success. In the course of my search, I found recipes that used rice, rather than wheat to make the pie. Both Mary Ann Esposito and Giada De Laurentis used rice, but I decided to use Giada's recipe because it was easier and used phyllo sheets to make a leafy crust for a custard that was much like rice pudding. The finished pie was beautiful. If you'd like to see Giada make the pie, a video can be found here. I do have a caution to share with those of you who decide to make this pie. Taste the custard filling as you go along. Keep the vanilla bottle nearby and don't be afraid to use more sugar. I still make this pie for my friend who asks for it each year. Never doubt that memory trumps the palate. Now for those of you who are brave enough to try a real pastiera, I'd like to recommend the one that is made my friend Claudia, who has a recipe for the pie on her blog, Journey of An Italian Cook, which you can find here. The recipe below is the one I used to make my friend's Easter pie.

Sweet Easter Pie...from the kitchen of One Perfect Bite courtesy of Giada De Laurentis

Ingredients:
3/4 to 1 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

Directions:
1) Blend 3/4 to 1 cup  powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in rice and pine nuts. Set ricotta mixture aside.
2) Preheat oven to 375 degrees F.
3) Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over  bottom and up  sides of the dish, allowing  phyllo to hang over  sides. Brush the phyllo, including the drooping sides  with  melted butter. Top with a second sheet of phyllo dough, laying it in  opposite direction as the first phyllo sheet. Continue layering remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon  ricotta mixture into the dish. Fold  overhanging phyllo dough over  top of filling to enclose it completely. Brush completely with melted butter.
4) Bake  pie until phyllo is golden brown and the filling is set, about 35 minutes. Transfer pan to a rack and cool completely. Sift powdered sugar over the pie and serve. Yield: 8 servings.









One year Ago Today: Tom  Yum Goong - Hot and Sour Lemongrass  Soup













Two Years Ago Today: Spicy Peanut Noodles for Blog Insert













Three Years Ago Today: Ciambellone - Italian Easter Bread














Four Years Ago Today: Key Lime Sherbet

Spicy Orange Shrimp Stir-Fry

From the kitchen of One Perfect Bite...Even in retirement, there are days when the time between sunrise and sunset ticks away so quickly that I'm flummoxed when the dinner hour arrives. It happens more often than I'd like to admit, and it occurs with such regularity that I've countered with a recipe collection that has a handful of dishes that define quick and easy meals. Tonight's feature is one of them. While it will raise no flags, it is tasty and more than adequately solves the dinner dilemma on busy days. The dish is a stir-fry but I hesitate to call it Asian. The recipe for these Asian-ish shrimp comes from Cooking Light magazine and it is a riff on a spicy sweet and sour chicken. If you enjoy foods that pack some heat, I really think you'll enjoy these shrimp. Once you have the ingredients in place they'll cook in about 5 minutes. So, if you plan to serve the shrimp with rice, you'll want the rice ready to go before you start the stir-fry. The recipe is straightforward and easy to follow, but I have made one minor change to it. The original recipe used a tablespoon of cornstarch to coat the shrimp. I thought that amount created a sauce that was too gelatinous, so I cut the measurement back to 2 teaspoons. Once you add the sauce to the pan, you'll want to keep an eye on it, cooking it only until it thickens. The sauce can break when cooked too long. Adults will enjoy this dish, but I don't recommend it for children. If you're looking for a really fast recipe, I hope you'll keep this one in mind. Here's how the shrimp are made.

Spicy Orange Shrimp Stir-Fry...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
1-1/2 pounds peeled and deveined large shrimp
2 to 3 teaspoons cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Directions:
1) Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
2) Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
3) Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan and stir-fry until fragrant, about 15 seconds. Add shrimp mixture and stir-fry for 3 minutes. Add juice mixture and onions and cook, stirring frequently, until sauce thickens and shrimp are done, about 2 minutes longer. Serve immediately. Yield: 4 servings.

One Year Ago Today: James Beard's Smothered Pork Chops

Two Years Ago Today: Cranberry, Apple and Walnut Salad

Three Years Ago Today: Coconut Cloud Pudding

Citrus Salad with Poppy Seed Dressing

From the kitchen of One Perfect Bite...We had a really drab day today. The fog lingered until early afternoon and the sun never did poke through the clouds. I decided to create internal sunshine using some of our Christmas bounty. We receive fruit-of-the-month baskets throughout the year, and while I puzzle over what to do with all the pears and tropical fruit we receive, I never worry about the boxes of citrus. This recipe is one of many that I have for simple citrus salads, and while the limes may make it too tart for some, it has a lovely pucker quality that I know many of you will enjoy. If you are a trumpet player, the limes can be replaced with additional orange and grapefruit segments. This is the type of recipe whose ingredients need not be set in stone, so let common sense guide any additions or substitutions you make to it. It is, however, important not to stray too far from the recipe for the salad dressing. It is special, but it comes with a caution. Dress the salad just before it is served. It loses its visual appeal quickly and you don't want to serve your family a cold hot mess. The recipe was developed by Grace Parisi for Food and Wine magazine and the salad she created is delicious. Here is how it is made.

Citrus Salad with Creamy Poppy Seed Dressing...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
6 oranges
2 red grapefruits
2 limes
1 large shallot, very thinly sliced
1/2 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup crème fraîche or sour cream
2 tablespoons pure maple syrup
1 teaspoon poppy seeds
Salt

Directions:
1) Using a sharp knife, carefully peel oranges, red grapefruits and limes, removing all bitter white pith. Working over a small bowl to catch fruit juices, cut in between membranes to release sections. Cut lime and grapefruit sections into thirds and leave orange sections whole. Transfer all citrus to a serving bowl and add sliced shallot and chopped parsley. Reserve citrus juice for another use.
2) In another small bowl, whisk lemon zest with lemon juice, crème fraîche, maple syrup and poppy seeds. Season dressing lightly with salt. Pour the dressing over fruit, toss salad gently and serve right away. Yield: 6 servings.

Make Ahead The poppy seed dressing can be refrigerated overnight. Whisk gently before tossing with the citrus.

One Year Ago Today: Chicken Cutlets Pojarski

Two Years Ago Today: Chocolate Cheesecake Squares

Three Years Ago Today: Raspberry Streusel Muffins

Orange-Scented Buttermilk Cake

From the kitchen of One Perfect Bite...I must start by telling you that this cake is as delicious as it sounds, but then I quickly have to add that the devil is lurking in the details. I found the recipe in the December issue of Food and Wine magazine. It caught my eye, so I scanned the recipe, but as I read it I found a discrepancy in the amount of an ingredient that was to be used. I went to the online version of the recipe seeking clarification, but that just muddied the water. The problem centered on the amount of liquid to be used in preparation of the cake. Both versions of the recipe specified 1-1/4 cups of buttermilk, but the magazine version used just 3/4 cup of it. I decided to proceed using quantities based on standard cake formulations that I learned years ago for recipe competitions. A little food science never hurts, and if ever someone asks you to make a cake without a recipe it can be a life saver that's worth a buck or two. The trick lies in the weight of ingredients rather than their volume. When the weight of flour equals the weight of sugar, and the weight of the eggs equals the weight the fat, and the total weight of all liquid ingredients, including eggs, equals the weight of sugar, you'll have a cake, if you remember to add some baking powder, soda and salt. Based on that, I decided to use the magazine quantities and the recipe below reflects that choice. The original version of the recipe can be found here. I must warn you that this is not a pretty cake, but it is light and moist and delicious. It is important to line the pans you use to make the loaves. The large amount of sugar used in this recipe makes the cakes prone to sticking, but a parchment liner makes easy work of removal. I hope you'll give this recipe a try. This is a perfect dessert for a large group. Here is how the cakes are made.

Orange-Scented Buttermilk Cake...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
3-1/4 cups cake flour, sifted, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, softened
2 cups granulated sugar
1-1/2 teaspoons finely grated orange zest
4 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1-1/2 teaspoons pure vanilla extract
3/4 cup buttermilk, at room temperature
Confectioners’ sugar, for dusting

Directions:
1) Preheat oven to 350 degrees F. Generously coat three 8-by-4-inch loaf pans with butter. Line bottom of pans with parchment paper. Butter parchment paper and dust pans with flour. Arrange pans on a baking sheet.
2) In a medium bowl, whisk cake flour with baking powder, baking soda, salt and cinnamon.
3) In bowl of a stand mixer fitted with paddle attachment, beat butter with sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add eggs one at a time, beating well between additions and scraping down the sides of bowl. Beat in the sour cream and vanilla.
4) At low speed, beat in dry ingredients in 3 additions, alternating with buttermilk and beginning and ending with dry ingredients; gently fold just until blended.
Scrape batter into prepared pans and smooth tops; gently tap once to release any air. Bake loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.
5) Transfer the loaves to a rack for 20 minutes, then turn them out onto rack and set them right side up to cool. Dust with confectioners’ sugar, slice and serve. Yield: 3 loaves (21 slices).

One Year Ago Today: Pork and Fennel Meatballs

Two Years Ago Today: Lemon Pound Cake

Three Years Ago Today: Mexicalli Pizza

Orange Cinnamon Sweet Rolls

From the kitchen of One Perfect Bite...These sweet rolls are a wonderful addition to a holiday breakfast or brunch. The recipe, which comes from Gourmet magazine, has been around for a while, and a substantial number of people have actually made the rolls and reviewed the recipe. You can read their comments, here. The reviews are mixed, but there are more favorable than negative comments and these rolls are good enough to try, as long as you are aware of pitfalls that might be encountered when you actually go to make them. Some feel the rolls are heavy. In a perfect world, flour would be weighed and this complaint would disappear, but until that happens, I think it's fair to assume that dense breads are the result of too much flour being used to make them. Over the years, I have consistently used the fluff, spoon and level technique for all my baked goods, so I've pretty much overcome dense and heavy breads. I hasten to add I have other problems, but that one has been put to rest. The dough used to make these rolls is tacky but it is workable and it can be formed after it has risen. Many feel the rolls aren't sweet enough. I love barely sweet sweet things, but I make it a point to drizzle half the rolls with a glaze to please those who have a more demanding sweet tooth. Some also feel the rolls need more spice. I honestly think that more cinnamon and orange zest would be too much of a good thing and I would especially caution against the use of too much orange zest. I think a tablespoon is fine, but it is important to grate only the rind. The white pith is bitter and can spoil the rolls. I think these are glorious to look at and I love the navel that is cut into the formed rolls. I personally think these are delicious and I hope that those of you who try them will like them as much as I do. Here's how they are made.

Orange Cinnamon Sweet Rolls...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
3 tablespoons warm water + 2 teaspoons water at room temperature, divided use
1 (1/4-ounce) package or 2-1/4 teaspoons active dry yeast
1/2 cup + 1 teaspoon sugar, divided use
5 to 5-1/2 cups unbleached all-purpose flour
1 tablespoon finely grated fresh orange zest
2 teaspoons salt
1 teaspoon cinnamon
1 cup warm milk
1-1/2 teaspoons vanilla
3/4 stick (6 tablespoons) unsalted butter, melted and cooled until tepid, + butter for greasing bowl
4 large eggs at room temperature 30 minutes, or submerged in a bowl of warm water (105°F) 5 minutes, divided use

Directions:
1) Stir together warm water, yeast, and 1 teaspoon sugar in bowl of mixer fitted with paddle attachment. Let stand until foamy, about 5 minutes.
2) Meanwhile, whisk 4 cups flour with zest, salt, and cinnamon in a bowl.
3) Add milk, vanilla, butter, and remaining 1/2 cup sugar to yeast. Mix at medium speed until combined. Beat in 3 eggs, 1 at a time, then add flour mixture and mix until combined well.
4) Replace paddle attachment with dough hook attachment and mix at medium-low speed, adding more flour (1 to 1 1/2 cups), 1/4 cup at a time, until a smooth but slightly sticky dough forms, about 5 minutes. Transfer dough to a work surface and knead by hand until smooth and elastic (dough will remain slightly sticky), about 3 minutes. Form dough into a ball and transfer to a large buttered bowl, turning dough to coat with butter. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
5) Line a 17- by 14-inch baking sheet with parchment paper.
6) Turn dough onto work surface and knead several times to remove air. Cut dough into 12 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet. Cover loosely with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1-1/4 hours.
7) Put oven rack in middle position and preheat oven to 375 degrees F. Whisk together remaining egg with remaining 2 teaspoons water in a small bowl. Cut a 1-inch X (1/4 inch deep) in top of each roll with kitchen shears. Brush rolls lightly with egg wash and bake until golden and rolls sound hollow when tapped on bottom, 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes. Yield: 12 rolls.

Cooks' note:
Rolls can be baked 1 day ahead and cooled completely, then kept in sealed plastic bags or a large airtight container at room temperature. Reheat on a baking sheet in a 350 degree F oven 10 minutes.

One Year Ago Today: Old-World Christmas Cookie Collection

Two Years Ago Today: Apple Cake with Caramel Glaze

Three Years Ago Today: Poinsettia Champagne Cocktail