#Orange marzipan recipe

[simmeringstarfruit]

Homemade Marzipan with Honey and Orange

Homemade marzipan! This almond-based confectionary treat is gluten-free and can easily be made vegan. Marzipan can be sliced and eaten, baked into Christmas stollen, or pressed into molds to make fun shapes. It’s the perfect no-bake treat to share with family and friends for winter holidays, birthdays, Christmas, Easter, or New Year’s Eve. This no-bake dessert recipe for marzipan is simple make…

[fullcravings]

Vegan Chocolate Orange Battenberg Cake

[placeofwonder]

new year, let's go! not resolutions so much as lists.

general:

walk up all 7 of my town's hills

make progress on my big cross stitch of a lighthouse

write a few stories without trying to make them good

pasta quest (13)

books:

finish Howards End

Orlando

The Hidden Life of Trees

re-read the Inkworld trilogy and then read the new sequel

start the Rivers of London series over from the beginning

at least one David Almond novel

at least one Discworld novel

cooking:

asparagus and chilli linguine (from Cook As You Are)

soba noodles with lime, cardamom and avocado (from my recipe binder)

sweet potatoes with caramelised onions (from Small Victories)

dill-pickled cherry tomatoes (from Cook As You Are)

spam musubi (from this recipe maybe?)

halloumi and pomegranate salad (from Comfort & Spice)

watercress with smoked almond goat cheese scoops & grapes in red wine syrup (from Home Made Winter)

goat's cheese puffs with salsa (from Midnight Chicken)

chickpea soup with sweet potato and feta crackers (from Home Made Winter)

okonomiyaki (from my recipe binder)

bánh xèo (from this recipe maybe?)

beef burrito with harissa (from Cookery Course)

chicken rice (from The Year of Miracles)

grilled shrimp with feta and tomatoes (from Small Victories)

maple soy glazed salmon (from Flavour)

grilled chicken (from Small Victories)

miso chicken milanese with soba noodles (from Comfort)

ginger beer chicken (from Midnight Chicken)

chicken and leeks (from Small Victories)

roast chicken (from Midnight Chicken)

chicken stew with dumplings (from Heroes' Feast)

salami and fig pizza (from Cookery Course)

spicy pepperoni quiche (from How Baking Works)

caramelised onion pissaladière (from GBBO Everyday)

raspberry ginger cream pancakes (from Real Food Real Fast)

crêpes with roasted cherries (from Gatherings)

baking & drinks:

chocolate chip cookies (from Midnight Chicken)

marzipan, sour cherries and chocolate chip cookies (from The Year of Miracles)

rye and orange cookies (from Scandinavian Baking)

zimtsterne (from Heimwehküche Backen)

black sesame and matcha sandwich biscuits (from Flavour)

scones (from Comfort)

lemon & poppy seed muffins (from How Baking Works)

ginger & lemon muffins (from my recipe binder)

gingerbread muffins (from How Baking Works)

"black moss" cupcakes (from Exquisite Exandria)

coconut drizzle cake (from Studentenküche)

olive oil and orange cake (from Small Victories)

blackberry and marzipan apple pie (from Flavour)

maple apple puffs (GBBO Everyday)

franzbrötchen (from Heimwehküche Backen)

start working my way through Brilliant Bread (2 down, see here – next up: wholemeal bread)

poppy seed bread rolls (from Heimwehküche Backen)

crunchy bacon soda bread (from GBBO Everyday)

focaccia (from The Year of Miracles)

basil lemonade (from my recipe binder)

spiced hot chocolate (from Gatherings and/or Flavour)

white chocolate coffee (from Home Made Winter)

[sophia-sol]

one.

I made a baby quilt! entirely myself, from start to finish, and it's a whole-ass quilt and it looks so good and I'm SO proud of myself. the quilt is for the new baby in my house, belonging to two of my housemates, and I hope baby will get much love and warmth from it over the years.

two.

always so funny when an incident in your history was a deeply important growth and learning moment for you, and the other person doesn't remember it at all!

(the time when I was about 20 and my partner's parents invited us to go to a museum exhibit with them but I didn't think it sounded like an interesting exhibit, and my partner broke it down for me how SOMETIMES people ask you if you want to do a thing but there are UNSPOKEN MESSAGES in that ask, and the meaning of the request isn't actually found in the literal interpretation of the words. my autistic ass: 🤯 )

three.

last week my zoom theatre group did Glass Onion and I played peak asshole idiot Miles Bron and it was SO fun. one of the things I have learned from zeatre over the years is that I have so much fun playing characters who are out of touch and overconfident!

four.

I make a pie for Pi Day every year because it's a good excuse for pie, and hot damn, the pie I made this year was even better than I thought it would be, and I had high expectations!

the recipe: Bon Appetit's extremadura almond pie

The filling is like a custardy marzipan with a thin layer of like chewy meringuey caramelized sugar on the top, and it's amaaaaazing

The pie is excellent on its own, but with its richness and sweetness, I think it would pair very well with a tart fruit sauce like sour cherry, which would take it to the next level. It would also be great with orange zest in the filling.

I didn't put in the optional almond extract, and found that the almond flour gave it plenty of flavour on its own. I also used my own standard pie crust recipe.

Highly recommend this pie experience. Fair warning though. it WILL take longer to bake than it says it will.

five.

just getting emotional again about the TGCF line where Xie Lian says that until he met Hua Cheng he didn't know what a simple thing it is to be happy ���

[ainawgsd]

Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or glaze and often, but not necessarily, containing marzipan. It is a traditional German Christmas bread. During the Christmas season the cake-like loaves are called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ).

Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474. Early Stollen was different, with the ingredients being flour, oats and water. As a Christmas bread stollen was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil and water. 

The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. In the 15th century, in medieval Saxony (in central Germany, north of Bavaria and south of Brandenburg), the Prince Elector Ernst (1441–1486) and his brother Duke Albrecht (1443–1500) decided to remedy this by writing to the Pope in Rome. The Saxon bakers needed to use butter, as oil in Saxony was expensive, hard to come by, and had to be made from turnips.

Pope Nicholas V (1397–1455), in 1450 denied the first appeal. Five popes died before finally, in 1490, Pope Innocent VIII (1432–1492) sent a letter, known as the "Butter-Letter", to the Prince. This granted the use of butter (without having to pay a fine), but only for the Prince-Elector and his family and household.Others were also permitted to use butter, but on the condition of having to pay annually 1/20 of a gold Gulden to support the building of the Freiberg Minster. The ban on butter was removed when Saxony became Protestant.

Over the centuries, the bread changed from being a simple, fairly tasteless "bread" to a sweeter bread with richer ingredients, such as marzipan, although traditional Stollen is not as sweet, light and airy as the copies made around the world. Commercially made Stollen has become a popular Christmas food in Britain in recent decades, complementing traditional dishes such as mince pies and Christmas pudding. All the major supermarkets sell their own versions, and it is often baked by home bakers.

My family’s Christmas Stollen recipe. Original recipe from the Better Homes and Gardens Holiday Cookbook, Ninth Printing (1969); p. 72

1 package active dry yeast 1/4 Cup water 1/2 Cup butter or margarine 1 Cup milk, scalded 1/4 Cup sugar 1 teaspoon ground cardamom 4 1/2-5 Cups sifted flour 1 egg 1/4 Cup chopped blanched almonds 1 Cup raisins 1/2 Cup currants (or golden raisins if currants are unavailable) 1/4 Cup candied frut 2 Tablespoon grated orange peel 1 Tablespoon grated lemon peel

Glaze: 2 C. sifted confectioner's sugar 1/4 C. hot water 1 tsp. butter, melted 1 tsp. flavoring (orange, vanilla, etc; optional)

Mix all ingredients well and glaze bread while still warm.

Soften the yeast in 1/4 C. warm water.  Whisk the cardamom into the sugar.  Melt the butter in the hot milk and add the sugar/cardamom and salt (? somehow this didn't get transcribed in the ingredients list, maybe 1/4 tsp?).Cool to lukewarm.  Stir in 2 C. of the flour.  Add egg and beat well.  Stir in the yeast, fruits, peels, and nuts.  Add enough of the remaining flour to make a soft dough.  

Turn the dough out onto a lightly floured surface.  Cover and let rest for 10 minutes.  Knead the dough for 5-8 minutes, or until smooth and satiny.  

Place dough in a lightly greased bowl, turning once to grease the surface.  Cover and let rise until doubled (about 1 1/2 hours).  

Punch down and turn out onto a lightly floured surface and divide dough into 3 equal parts.  Cover and let rest for 10 minutes.  

Roll dough into 12x7 inch rectangles.  Fold the long side of the rectangle over to within 1 inch of the opposite side and seal the edges.   Repeat with the other two portions of dough.

Place rectangles on greased baking sheets.  Cover and let rise until almost doubled (about 30-45 minutes).

Bake for 20-25 minutes at 375* or until golden brown.  While still warm, brush bread with butter and dust with confectioner's sugar or glaze.

[mariacallous]

For Moroccan Jews, marzipan is central to celebratory occasions and Jewish holidays. Made from ground almonds and sugar, this sweet, sophisticated confection has a long and storied past. 

From their origins and domestic cultivation in Western China, almonds traversed the Silk Road to the Middle East. Almonds thrived in the temperate climate of the Levant, and soon enough they were crushed and mixed with honey. Marzipan even appears in the romantic folk tales of “One Thousand and One Nights;” in one instance, it’s described as an aphrodisiac.

The recipe traveled to Andalusia, the Muslim-ruled area of the Iberian Peninsula, where it acquired the name marzipan from the Latin term Martius Panis which literally means “March bread.” During the Golden Age of Spain, the cities of Toledo, Granada and Seville enjoyed a period of convivencia, a time of Christian, Muslim and Jewish coexistence and cultural exchanges of literature, philosophy and cuisine. With the expulsion of 1492, the Jews carried the recipe for marzipan to their new homes in North Africa and the Ottoman Empire. (Over the centuries, their Christian neighbors continued making marzipan and in Toledo, this treat is still made in the old Jewish areas and is protected by a designation of origin status.)

Almost simultaneous to its introduction in the Iberian Peninsula, the Turks introduced marzipan to Eastern Europe. It became a beloved specialty in Hungary and Italy, from where it traveled to become a festive treat that is enjoyed all over Europe. 

Marzipan comes in all shapes and sizes. In Northern Europe, it’s shaped into little pigs for Christmas and eggs for Easter. Sweden boasts the prettiest prinsesstårta (“princess cakes”), iced with pastel pink and pale green marzipan. In Italy, Greece and Malta, marzipan is artfully shaped into brightly colored, perfectly detailed miniature fruits and vegetables. 

Tiny marzipan fruits are also a traditional Passover treat for Iranian Jews. Syrian cuisine features “marcaben,” marzipan flavored with orange blossom water and shaped into delicate roses.

For Moroccan Jews, no celebration is complete without marzipan-stuffed dates, walnuts and prunes. They are always served at engagements, weddings and bris ceremonies, as well as on Jewish holidays (the gluten-free recipe lends itself perfectly to Passover).

These delectable treats are also served at Mimouna, the joyful celebration that marks the end of the Passover holiday. The doors of Moroccan Jewish homes are thrown wide open, and everyone is welcome to partake in the festivities. There are greetings of “tir’bah u’tissad,” a Judeo Arabic blessing that means “may you prosper and succeed.” The women are dressed in brightly colored caftans and the men wear white djellaba gowns and the red tarboosh hat. 

The tables are adorned with talismans of luck, fertility and prosperity: five coins in a bowl of flour, five fava beans laid out on flour, a fresh fish on a platter, a green tree branch or sheaf of wheat or barley, white milk in a pitcher, and five white eggs in a bowl of flour to symbolize purity.

At the center of the celebration is piping-hot mufleta, a pancake served straight out of the skillet with honey or homemade fruit preserves. But with their beautiful pastel colors and their pleasing, sugar-dusted symmetry, the marzipan-stuffed dried fruit and nuts symbolize sweetness and an abundance of overflowing blessings. 

In the past, making marzipan was a very time-consuming task. The almonds had to be prepared with boiling, removing the skins and grinding. Nowadays, almond flour is readily available. We hope you try your hand at making this delectable sweet.

Note: Store the stuffed dates in an airtight container for up to two months. You can replace the dates with prunes or walnuts.

[goinsidesicil]

Discover the Rich Flavors of Authentic Sicilian Products

Sicily, the largest island in the Mediterranean, boasts a rich cultural and culinary heritage that has been shaped by centuries of history and diverse influences. Authentic Sicilian Products The island's unique climate, fertile soil, and surrounding sea contribute to the distinct flavors of its products, making them a must-try for any food enthusiast. From aromatic olive oils to sweet pastries, authentic Sicilian products offer a taste of tradition and passion.

1. Extra Virgin Olive Oil: The Liquid Gold of Sicily

Sicilian extra virgin olive oil is renowned for its high quality and distinct flavor. The island's olive trees, nurtured by the Mediterranean sun and mineral-rich soil, produce olives with a robust and fruity taste. This olive oil is not just a cooking ingredient; it's a cornerstone of Sicilian cuisine. Its rich flavor profile enhances dishes like salads, pasta, and seafood, bringing a touch of Sicily to every meal.

2. Sicilian Wines: A Taste of the Terroir

Sicily is home to some of the most ancient vineyards in the world. The island's diverse landscape, ranging from coastal areas to volcanic soils near Mount Etna, allows for the cultivation of a wide variety of grapes. Sicilian wines, such as Nero d'Avola, Marsala, and the volcanic wines of Etna, are celebrated for their depth and complexity. Whether you prefer a bold red or a crisp white, Sicilian wines offer a unique tasting experience that reflects the island's rich terroir.

3. Traditional Pastries: Sweet Delights from the Island

No exploration of Sicilian products would be complete without indulging in the island's traditional pastries. Cannoli, perhaps the most famous of Sicilian desserts, are crispy pastry tubes filled with sweet ricotta cheese and often adorned with candied fruit or chocolate. Another beloved treat is the cassata, a sponge cake layered with ricotta, marzipan, and candied fruits, often beautifully decorated with vibrant colors. These sweet delicacies are a testament to Sicily's rich culinary traditions.

4. Sicilian Cheeses: A World of Flavors

Sicilian cheeses are as diverse as the island's landscapes. Pecorino Siciliano, made from sheep's milk, is a well-known variety, offering a sharp and tangy flavor that pairs perfectly with Sicilian wines. Ricotta salata, a salted and aged version of the fresh ricotta, is another staple in Sicilian cuisine, often grated over pasta dishes for an extra burst of flavor. The island's cheese-making traditions have been passed down through generations, preserving authentic methods and tastes.

5. Citrus Fruits: The Essence of Sicilian Sunshine

Sicily's citrus fruits, particularly its blood oranges and lemons, are famous worldwide. The island's warm climate and volcanic soil create the perfect environment for these fruits to thrive, resulting in intensely flavored and aromatic produce. Sicilian citrus is not only enjoyed fresh but also used to make marmalades, liqueurs like Limoncello, and as essential ingredients in local recipes, infusing dishes with a refreshing zest.

Experience Sicily with Authentic Products

For those who wish to experience the true essence of Sicily, exploring its authentic products is a must. From the robust flavors of its olive oil to the sweet indulgence of its pastries, Sicilian products offer a sensory journey through the island's rich cultural and culinary landscape.

To delve deeper into the world of Sicilian products and bring a piece of Sicily into your home, visit goinsidesicily.com. Authentic Sicilian Products Discover a curated selection of the island's finest offerings and experience the flavors that have made Sicily a beloved destination for food lovers around the globe.

[recipecollector-cor]

Colorful Fondant Fancies Recipe

Colorful Fondant Fancies Recipe These vibrant Fondant Fancies are a modern twist on a classic British treat, inspired by the beloved Mr. Kipling cakes. Featuring light almond sponge, a hint of orange syrup, and a smooth marzipan layer, these colorful squares are topped with soft fondant icing and decorated with sprinkles. Perfect for celebrations or afternoon tea, these fancies are as fun to…

[ainews]

Carrots may be a common ingredient in many recipes, but did you know that they can also be useful for ghostly encounters? These orange root vegetables have been lauded for their various health benefits, but their lobar shape could also come in handy when cooking up some ghostly delights.

According to popular belief, ghosts are beings that are often trapped in between worlds, unable to fully manifest in our physical realm. This is why they are often depicted as wispy and ethereal. However, it is said that certain foods, especially those with a lobar shape, can help anchor these spirits into our world, allowing for a more tangible interaction.

Carrots, in particular, are known for their distinct conical shape. This shape mimics the conical structure of our lungs, making it an ideal ingredient for recipes meant to attract ghosts. In some cultures, it is believed that ghosts are drawn to lobar-shaped foods, as these shapes remind them of their own existence before death.

In addition to their shape, carrots also have a strong connection to death and the afterlife in various cultures. In ancient Egypt, carrots were often placed in tombs and mummy caskets as a symbol of rebirth and immortality. In European folklore, some even believed that munching on carrots can help one see ghosts and other supernatural beings.

So, what are some ways you can incorporate carrots into your ghostly recipes? Here are a few ideas:

Ghostly Carrot Soup: Simply chop up some carrots and boil them in a pot with some broth and your favorite seasonings. Once the carrots are soft, blend them to your desired consistency. For an extra eerie touch, add a dollop of sour cream on top to create a ghostly face.

Haunted Carrot Cake: This classic dessert can be made even spookier with some carrot-shaped decorations on top. Use food coloring to turn the frosting into an eerie orange hue and create ghost-shaped carrots using fondant or marzipan.

Ghostly Roasted Carrots: Cut carrots into long strips and toss them in some olive oil, salt, and pepper. Roast them in the oven until they are tender and slightly charred. To add a ghostly touch, use a toothpick to create little faces on each carrot strip before cooking.

Remember, while carrots may be helpful in attracting ghosts, always approach supernatural beings with caution and respect. And don't be surprised if your ghostly recipes turn out to be a hit with both the living and the dead!

[sketchbookpoetry]

Recipe for Baked Apples with Marzipan and Orange Try these baked apples stuffed with marzipan this holiday season. They are delicious served with vanilla ice cream or vanilla sauce.

[bloggerihardlyknowher]

Recipe for Orange Almond Pound Cake This rich, buttery pound cake is taken to new heights with the addition of almond paste and orange juice. 1 teaspoon baking powder, 1/3 cup half-and-half, 1/3 cup orange juice, 1/2 teaspoon baking soda, 1 pound butter softened, 3 cups all-purpose flour sifted, 6 eggs, 3 cups white sugar, 1/3 cup milk, 3 ounces marzipan

[incorporealbagelbeing]

Omg hi!

Three ships: Heros of Olympus, Leo and Nico because we were robbed of their dynamic (up to interpretation how I ship them, romantic or platonic), also Percabeth from the Lightning Thief show, and probably 2 ocs (lore TBD)

First ship: ohhh fuck that's a long time ago and also such bad territory for me. Probably Blitzen and Hearthstone from the Magnus Chase series? I'm not reliving my Voltron or Supernatural stints and you can't make me <3

Last song: Dirty Little Secret by the All American Rejects

Last film: Glass Onion! Really loved it <3

Currently reading: if it counts if I just finished, both the House by the Cerulean Sea (again) and also Disability Studies in Art History from Antiquity to the Twenty First Century (2023)

Currently craving: I mean. Always a slushie. But also a really nice big dish of my crock pot stew recipe

Favorite color: dark green! Also very partial to pinks when it's the right time shade and color.

Relationship status: wouldn't you like to know weatherboy

Last thing googled: knight armor

Current obsessions: Desperado Podcast circa the last 4 years and going strong, occult ritual magical procedures (so I can think about their practice and write with them! I will not be doing the occult rituals), my own OCs, my friend's OCs, and the Lightning Thief show.

@fanatic564 @the-cosmic-alexolotl @thatsleepymermaid @organchordsandlightning @orange-marzipan @rosewinterborn @airshipvalentine @halfsentientgarbage @tobitheninjakitten

9 people you'd like to get to know better

Tag Game, thanks @mad-of-all-trades

Three Ships: Hannigram, Xehaqus, Eleine/Fretia

First Ship: IDK, 3x4 maybe? IYKYK

Last Song: Signal by Sylvan Esso

Last Film: I saw the first half hour of Oppenheimer before something came up, haven’t gotten back to it yet

Currently (Re)Reading: Tax forms and paperwork for my job :(

Currently Craving: Salmon Sashimi or Poke

Favorite Color: Blue or Purple

Relationship Status: No (as in I don’t want one)

Last thing Googled: The number of a local teriyaki joint that still does phone orders instead of just food apps

Current Obsessions: OC stuff mostly, not feeling very inspired for fandom stuff atm

Tagging: My last nine new followers. @royalberryriku @keybladeciel @night-o-sphere @haveievermentioned @puterboy1 @little-boats-on-a-lake @closet-trumpet-monkey @fskies32 and @ardenigh prove to me that you're not bots lol

[lookashiny]

[safehousebooze]

The great IMF bake off (day 5)

Ethan: Cherry pie, family recipe

Ilsa: Kardemummabullar (Kardamon buns), with a secret ingredient

Jane: Cheesecake with mandarine oranges, fluffy cloud of love!

Will: Just went and bought a cake, disqualified

Benji: Sachertorte with apricot filling, picked up the recipe on a vacation

Luther: Marzipan cake, show off

(I think Luther is a master baker, only using the finest ingredients and recipes while not liking overly sweet things himself 🧐)

Thank you @benthan-week-2022 this was so much fun!!

[othmeralia]

Liegnitzer Bomben in the Archives!

Postcard from Svante Arrhenius to Georg Bredig, January 1896

In 1896 Svante Arrhenius thanked Georg Bredig for sending him Liengnitzer Bomben. Liegnitzer Bomben, also known as Legnica bombs or legnickie bomby, are small cakes made out of gingerbread and filled with fruit and marzipan. They were made to be Christmas treats or souvenirs of visitors from other cities.

Von SKopp - Eigenes Werk, CC BY-SA 3.0

The bombs were first made by the Müller brothers in 1853, but there is a fable associated with the recipe. According to legend, the recipe was presented to a baker by a mountain spirit in a dream. The baker had dreamed of making a famous dessert for Legnica. The mountain spirit, Rübezahl, gave the recipe to the baker. As the baker read the recipe gnomes appeared and started baking the bombs. When the baker woke up the kitchen was filled with freshly baked bombs and the recipe was written down, signed by Liczyrzepa, the mountain spirit.

The recipe has been a coveted secret after World War II and was patented so that it could not be shared. It is kept at the Copper Museum in Legnica and until recently it was not public.

Below is the original recipe translated from Polish

Liegnitzer Bomben (Legnica bombs)

Cake:

500 g flour

400 g honey

250 g sugar

200 g apricot jam

150 g butter

125 g chopped almonds

50 g chopped lemon jelly in frosting

50 g chopped orange jelly in frosting

125 g raisins

2 tablespoons cocoa

1 teaspoon gingerbread spices

4 ml rum

4 eggs

1 packet baking powder

margarine for greasing

breadcrumbs for sprinkling

For the topping:

200 g of chocolate

Preparation:

Melt honey, fine sugar and butter while stirring, then leave to cool. Eggs with cocoa, almonds, gingerbread spice and rum. Mix it with baking powder, flour and add the cooled honey mixture to it, mix.

Mix the washed, dried raisins with finely chopped marzipan, orange jelly, lemon jelly and jam. Instead of apricot jam, you can also use 100 g of small, baked, candied pineapples for the filling.

Grease 12 bomb molds and sprinkle with breadcrumbs. Half-fill the dough, put the marzipan mass on it and cover with the rest of the dough. Bake in an oven preheated to 350 degrees for about 30 minutes. Melt the chocolate glaze and spread on the Legnica bombs.