28 February 2009

Shallot Sugar Crisps & Tangerine Orange Zinger Ice Milk •

What a very challenging (at least for me) Joust this month over at The Left-Over Queen Forum. Angela of Spinach Tiger was the winner of last month’s Joust and so had the honor of choosing the ingredients for the games this month. Her pick: Satsuma (or any other orange citrus), Shallots, and Edible Flowers. Edible Flowers?! In February? In Wisconsin? Fat chance.

I checked three of the local grocery stores with no luck. I was in the tea aisle (yes, they have a whole aisle of teas, but no edible flowers in the produce section) when my eyes fell upon that lovely tea package ablaze with hibiscus flowers. I threw it in my cart, determined to use it in a recipe for the Joust. Day after day went by, and I was stumped. I thought of making a salad, then stir-fry. I finally decided I would go where I am sure not too many would venture - a dessert recipe. The verdict? There is a reason cookies usually do not have shallots in them. On the bright side, the ice milk was delicious!

Sugar Crisp Dough •

1 cup butter, softened
3/4 cup sugar
1/2 cup confectioners’ sugar
1 large egg
1 teaspoon vanilla
1 teaspoon orange extract
1/4 teaspoon ground cardamom
Contents of one Celestial Seasonings Tangerine Orange Zinger tea bag (crushed finely)
2-1/2 cups white unbleached flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt

Cream butter and sugars in a large mixing bowl. Beat in egg and extracts. Combine cardamom, tea bag contents, flour, cream of tartar, and salt. Add to creamed mixture and mix well. Refrigerate for one hour. Roll into 3/4 inch balls. Place balls 2 inches apart on a greased cookie sheet. Flatten with a glass dipped in sugar. Spread a scant 1/16th teaspoon of scallion topping on top of cookies. Sprinkle tops with a few grains of kosher salt. Bake at 350 degrees for 10 - 12 minutes or until lightly browned. Let stand on cookie sheets for a few minutes before moving to wire racks to cool completely.

Shallot Topping for Cookies •

2 tablespoons butter
1/3 cup finely minced shallots
7 teaspoons orange juice
1 teaspoon lemon juice
2 tablespoons brown sugar
1/4 teaspoon cardamom

Melt butter in a small saucepan. Add the rest of ingredients and mix well. Cook slowly over low heat until thick and carmelized.

Tangerine Orange Zinger Ice Milk •

2 cups whole milk
1 cup heavy cream
4 Celestial Seasonings Tangerine Orange Zinger tea bags
2/3 cup sugar
Juice of 2 oranges (1/2 cup)
1 teaspoon orange extract
1/4 teaspoon cardamom
1/2 tablespoon orange zest
1 Celestial Seasonings Tangerine Orange Zinger tea bag, opened

In a small saucepan, combine milk and heavy cream. Heat slowly over low heat until very hot. Add sugar and mix well. Drop in the 4 tea bags and let sit until cool. Pour into a pitcher and refrigerate overnight (leave in the tea bags). Pick out the tea bags and add the juice, extract, cardamom and orange zest. Add the contents of the opened tea bag. Refrigerate until very cold. Make the ice milk according to the instructions of your ice cream maker.


Grace said...

holy smokes, that's clever! i've often wished that i could think of other uses for bags of tea, and this sounds really enjoyable. i hope you win the joust--i'm so impressed!

JennDZ - The Leftover Queen said...

Great entry, Toontz! Love what you did with the ingredients!!! Best of luck!

kat said...

Ah, you went dessert! I so wanted to do as well but they shallots stumped me, way to go

Sophie said...

Very creative! I like the zesty and fresh flavors going on in both desserts :).

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jonathan said...

Orange and milk is a tempting combination. Thanks for the recipes, I love cooking and got many ideas from your blog. Great!