Dark Chocolate & Orange Panna Cotta

I was given some kumquats from my parents who grow them so I had been on the look out for some new recipes to try. This one caught my which ended up being a triple feature because I got to make marmalade (Click HERE for the recipe) and candied kumquats (Click HERE for the recipe).
It also happened that I ran out of whipping cream which made me made that I didn’t check before I left for the store. I had found an easy substitute recipe online and I have to say I was impressed with how it turned out. I found that I had to melt the butter first to make sure it blended in with the milk.

1/3 cup butter

3/4 cup milk

Mix with an electric mixer until desired consistency.

It did have a little yellow tint to it from the butter, but I didn’t mind. If I was making this for a dinner party I probably would have ran up to the store, but the substitute whipping cream worked for me.
I had also gotten a new brand of chocolate to try. Hubby is on a chocolate tasting kick lately (I’m not complaining) so we have been trying out all the different % and brands. We both love this one:

Dark Chocolate & Orange Panna Cotta

(Adapted from Passionate about baking)

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Dark Chocolate Orange Cream

300ml low fat cream

125gm dark chocolate, chopped

Zest of 1 orange

Orange Marmalade Panna Cotta

300ml low fat cream

125 ml whole milk

2 tsp gelatin

2 tbsp bitter orange marmalade

1/2 cup sugar {use slightly less first, then adjust if required since the marmalade will also add to the sweetness}

Dark Chocolate Orange Cream

Place the chocolate in a large bowl.

Bring the milk to a simmering boil in a small pan and pour over the chocolate.

Add the zest of 1 orange and stir until the chocolate has melted and is satiny smooth.

Place 6 wine glasses at a slant in a loaf pan, and pour the chocolate mixture into them.

Leave these to set in the fridge for 2-3 hours till they hold shape.

Orange Marmalade Panna Cotta

Sprinkle the gelatin over 25ml or about 1/4 cup of milk and place the bowl over hot water for gelatin to melt.

Bring the cream, sugar & remaining milk to a simmering boil over low heat, simmer for 5 minutes.

Take cream mixture off heat, whisk in the gelatin and bitter orange marmalade. Whisk well so that the gelatin is mixed uniformly. Adjust sugar if required.

Cool to room temperature and then pour over the set dark chocolate orange mousse.

Chill until set for at least 4 hours, or overnight.

Kumquat Marmalade

I LOVE this recipe, it’s so easy! You’ll have to taste as you go, make sure you don’t dump the sugar in all at once or you can end up with a super sweet marmalade.

Kumquat Marmalade

(Adapted from Recipe Girl)

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1 pound kumquats (more or less)

1 medium orange, peeled- white pith removed, and chopped

1 1/2 cups granulated white sugar (more or less)

1/2 medium (2 Tablespoons) lemon, squeezed

Rinse kumquats and remove any stems. Slice the ends off of each kumquat & discard.

Cut each kumquat in half and carefully cut out white pith and seeds; discard.

Chop halved kumquats & pulp coarsely; place into a food processor along with the chopped orange. Pulse until kumquats are chopped more finely and somewhat liquefied.

Measure the mixture at this point and pour it into a bowl. Add equal amounts of sugar to the kumquat mixture (ie. 2 cups of kumquat mixture will need 2 cups of sugar). Mix in sugar and add 2 Tablespoons lemon juice.

Microwave on high (uncovered) for 6 minutes, giving the mixture a chance to boil.

Stir, and continue to microwave in 2 minute bursts (stirring after each burst) for a total of 10 minutes.

Remove from microwave, stir and let cool at room temperature. The marmalade will thicken as it cools.

Keep marmalade in an airtight container; refrigerate for up to 2 months. Freeze for up to 6 months.

Candied Kumquats

This week I’ll have a couple recipes that all go together to make one dish so here we go with the first one, the garnish!

Candied Kumquats

(Adapted from Baking Obsession)

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2 cups granulated sugar

2 cups water

1 lb kumquats, sliced and seeded

In a large saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the sliced kumquats, reduce the heat, and simmer the fruits, stirring occasionally, until translucent, about 30 minutes.

With a slotted spoon, transfer the candied slices into a lidded bowl. Return the syrup to the high heat and boil until reduced to about 1 ¼ cups. Pour the reduced syrup over the candied kumquats. Cool. Cover and keep refrigerated until needed. Can be kept over a week in the refrigerator.

Roasted Asparagus

We love asparagus, but there’s only so many times you can have them boiled with a balsamic reduction so I’m always on the look out for other options. This recipe is super easy and you can’t go wrong with the flavors of rosemary and lemon.

Roasted Asparagus

(Adapted from she wears many hats)

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1 bundle/bunch of asparagus

1 lemon

handful of rosemary sprigs

2-tablespoons olive oil

salt and pepper to taste

Preheat oven to 400°F.

Thinly slice half of lemon.

Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.

Toss all with olive oil, as well as salt and pepper.

Squeeze juice from remaining half of lemon.

Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.

Serve warm.

Cracker Barrel Old Country Store Biscuits

I love working with dough and for those of you who haven’t made home made bread, this is an easy biscuit recipe you can start with to get the hang of it. The key is not to overwork the dough. I loved how flakey these came out and they only made 6 which was perfect for us.

Cracker Barrel Old Country Store Biscuits

(Adapted from food.com)

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2 1/4 cups Bisquick

2/3 cup buttermilk

1 teaspoon sugar

1 tablespoon butter, melted

melted butter, for brushing

Preheat oven to 450.

Mix the Bisquick, buttermilk and sugar together in a bowl.

 

 

Add the melted butter into the batter.

 

Stir until a soft dough forms.

Turn out onto a well floured work surface.

Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.

Roll 1/2 thick, or thicker if you prefer towering biscuits.

 

Place close together on an ungreased baking sheet.

 

Brush tops with melted butter.

 

 

Bake for 8 to 10 minutes; I usually find 8 minutes is enough.

When you remove the biscuits from the oven, brush the tops with melted butter again.