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Posts Tagged ‘orange’

  1. Crab Cakes with Orange Aioli

    July 21, 2013 by Bake Up, Little Suzy

    The good news is my little show opens in less than two weeks and we’re right on track. The bad news is my little show opens in less than two weeks and I’m plagued with the world’s worst chest cough. For better or for worse, I’ll soon be standing in front of hundreds of people at the Illusion Theater in Minneapolis, and I’m hoping with all I’m worth that I won’t be up there honking like an agitated goose.

    Thank goodness for Air Supply’s Greatest Hits to ease my anxiety.

    Crab Cakes
    I’m comforted, too, by the memory of the last meal I prepared for Mom and Handsome Greg that I truly tasted—Crab Cakes with Orange Aioli—before cough drops became my primary source of sustenance and “mentholyptus” killed my taste buds. The crab cakes were exceptionally crabby—you could easily add more breadcrumbs and make more cakes. They were moist and flavorful with a crispy, golden crust, and the accompanying dip was a perfect balance of creamy mayo, pungent garlic, and bright, fresh orange zest.

    Continue reading for the Crab Cakes with Orange Aioli recipe

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  2. Sesame Chicken Salad

    November 14, 2012 by Bake Up, Little Suzy

    Just last week(ish), I shared with you all how my allergy to green peppers indirectly prevented me from ever tasting tomatillos. Today, my imaginary internet friends, I’m going to tell another terrible tale: The Most Lamentable Tragedy of Bake Up, Little Suzy’s Exclusion from the Whole of Asian Cuisine.

    (I know. The title needs work. It’s a little wordy.)

    Bell peppers are not my only edible allergens. I’m also allergic to ginger, coffee, curry, and horseradish. And that bizarre combination not only kept me from coffee house poetry slams in the 90’s, but also excludes me from enjoying the cuisine of Asia to this very day.

    I’ve long dreamed of preparing meals that feature the genuine flavors of China, India, Korea, Thailand—but I’ve never really tasted them, out of fear of, well, dying. So I’m attempting to learn about entirely unfamiliar flavors, in utterly inauthentic ways.

    I begin today with this fresh and crispy, savory and sweet, salty and crunchy salad. Now I’m assuming that normal people who don’t share my allergies will add ginger to the dressing or the marinade or both. But I found this salad delicious, satisfying, and not at all deadly without it.

    Continue reading for the Sesame Chicken Salad recipe.

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  3. Corn and Bacon Empanadas
     with Orange-Infused Honey Drizzle

    March 19, 2012 by Bake Up, Little Suzy

    Big news, imaginary internet people: I’m having the best week ever!

    After eight long months of unemployment, as of this morning I have a job.

    I’m the newest member of the marketing team at Free Spirit Publishing, and I couldn’t be happier about it. Everyone I’ve met there over the course of the three (count ‘em, three!) interviews feels like a friend already, and they (we!) do really important work – publishing books on positive youth development and resources for kids and teens.

    I start in two weeks, so I guess I’d better get used to waking up before Days of Our Lives.

    And there’s another reason I’m on cloud nine these days. I made an Argentinian-inspired dinner for Mom and Handsome Greg on Saturday night, and the corn empanadas with orange-infused honey were – gosh, can I even say it? – the best thing I’ve ever made.

    I don’t like to play favorites, and that’s a really big thing to say, but these empanadas with their sweet, sticky sauce deserve the accolades.

    The combination of flavors and textures – sweet, succulent corn, biting peppers and onions, salty bacon, gooey cheese, bright cilantro, crispy fried dough, and floral, citrusy honey – absolutely warrants my blatant abuse of tired adjectives.

    There was much more orange honey than needed for the 12 empanadas, and it’s been a treat finding other things (besides a spoon) off of which to lick it. For starters, Mom’s popovers:

    Continue reading for the recipe for Corn and Bacon Empanadas with Orange-Infused Honey Drizzle

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  4. Thanksgiving Recipes

    November 14, 2011 by Bake Up, Little Suzy

    Are you still looking for Thanksgiving recipes? You’ve got about a week before you need to shop. Snap to it.

    My Mom's Stuffing   My Mom's Mashed Potatoes   Glazed Carrots with Thyme and Cayenne

         


  5. Apple Cake

    August 28, 2011 by Bake Up, Little Suzy

    This cake broke my heart.

    It baked in the oven for a full hour and a half, filling my apartment with the enchanting, homey scent of apples and cinnamon and whiskers on kittens. With such a glorious aroma perfuming my home, I was convinced it would emerge from the oven absolutely perfect. When the timer finally rang, I was horrified to find, well, a mess.

    The cake batter bubbled over the sides of the pan and dripped in messy, brown glops down to the cookie sheet underneath (thank goodness for the cookie sheet!). The remaining edges were done when the timer rang, but the center was completely raw.

    Still, I have a really hard time calling this dessert a failure. The truth is it was delicious – sweet and moist, with crispy-chewy, golden brown edges. I made it for Handsome Greg’s birthday dinner, and we all loved it. Well, we loved the parts that were baked through. We ate the edges then put the center back in the oven to finish baking it through, about 40 minutes.

    And the failure? Is my fault. The original recipe from Smitten Kitchen is perfect. I wanted desperately to follow it as written, but I didn’t have a tube pan, so I used a 9 x 13. And that was my downfall. I read the many reviews that said, “Oh, I made this in a 9 x 13-inch pan, and it came out perfectly.” I’m convinced those bakers have not only raw, runny apple cake, but also pants on fire.

    Continue reading for the Apple Cake recipe

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  6. cranberry orange scones

    January 31, 2011 by Bake Up, Little Suzy

    Let’s see a show of hands: who here is having a craptastic week? (I’m operating under the assumption that anyone reads my blog.)

    Sometimes getting out of bed is a challenge, when you know you’re facing a putrid garbage fart of a day.

    Based on the weather alone, I’d say at least a few folks out there need a pick-me-up first thing.

    Starting off the work day with a cocktail is generally not advisable, so I suggest, as an alternative, a freshly-baked scone.

    The dough can be rolled, cut, and frozen in advance, then thawed and baked in about 20 minutes as needed.

    These cranberry orange reasons-to-live are not too sweet, and not too tart.

    They’re softer and fluffier than regular hard, dry, crumbly scones. Which is fine by me.

    If you’re truly inconsolable, and even warm, buttery baked goods can’t salvage the day, perhaps Professor Meowington can bring you a little comfort:

    Do you need a hug?

    Recipe below the fold

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  7. Jicama, Cucumber, and Orange Salad

    December 28, 2010 by Bake Up, Little Suzy

    I haven’t posted many salads from the galley kitchen yet, because most of the salads I eat are too boring to write about. I mean, no one needs a recipe to “chop iceberg lettuce and toss with bottled blue cheese dressing.”

    In its simplicity, this salad is just a step or two beyond the iceberg/bottled dressing that normally accompanies my solo dinners, and honestly, doesn’t really require a recipe at all. But it’s one of my favorites – sweet, cool, and crispy — and it’s the perfect salad next to a big bowl of spicy chili.

    I served this not-at-all-boring salad alongside a not-quite-perfect chili to my three fancy guesties — my lovely friends Alison and Aissa, and my Mom (who rules). Aissa is allergic to wheat gluten, so I served popcorn with the chili, instead of the usual cornbread. But don’t worry — I popped the corn in rendered duck fat and tossed it with truffle salt first.

    Recipe below the fold

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  8. orange cranberry sauce

    November 29, 2010 by Bake Up, Little Suzy

    This week I’m posting Thanksgiving recipes, most of them on loan from my mom, who rules.

    Along with my irrational childhood contempt for stuffing, I wasn’t really crazy about cranberry sauce as a kid, either. Granted, we used to eat the canned cranberry jelly thing, served in the shape of the can, but still.

    As I recall, I didn’t really care for any Thanksgiving food, other than mashed potatoes and gravy.

    My deep and passionate love of mashed potatoes has only grown over the years. But so has my appreciation, and yes, love for all the beautiful dishes served side by side with the gallant potatoes.

    Mom and I have been tweaking our cranberry sauce recipe for the past few years, and we’ve finally settled on a winner. The recipe below is perfect – it’s just sweet enough and just tart enough. The port makes it rich, and the orange keeps it from being too rich.

    Recipe below the fold

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