Part 9 (1/2)

Orangecello Limoncello, a richly lemon-scented liqueur produced mainly in southern Italy, is traditionally served chilled as an after-dinner digestif. It is fairly easy to make at home and can be made with a variety of lemons to produce slightly different results. I thought it would be fun to try to make this traditional drink with oranges instead, and the results are out of sight.

8 navel oranges1 bottle (750 ml) Everclear or other neutral high-proof alcohol2 cups sugar6 cups water 1. Remove the orange zest with a Microplane zester or a vegetable peeler, being careful to avoid any white pith. Set the oranges aside for another use. Remove the orange zest with a Microplane zester or a vegetable peeler, being careful to avoid any white pith. Set the oranges aside for another use.

2. Put the zest and the alcohol in a gla.s.s jar, and cover it with a tight-fitting lid. Set it aside in a cool, dark place for 4 days, until the zest has turned pale and the alcohol has an orange color. Put the zest and the alcohol in a gla.s.s jar, and cover it with a tight-fitting lid. Set it aside in a cool, dark place for 4 days, until the zest has turned pale and the alcohol has an orange color.

3. Strain the alcohol through a fine-mesh sieve into a clean bowl. Discard the solids. Strain the alcohol through a fine-mesh sieve into a clean bowl. Discard the solids.

4. Combine the sugar and the water in a medium saucepan, and stir over medium heat until the sugar dissolves and the syrup is clear. Do not allow it to boil. Remove from the heat and let cool. Combine the sugar and the water in a medium saucepan, and stir over medium heat until the sugar dissolves and the syrup is clear. Do not allow it to boil. Remove from the heat and let cool.

5. Once the syrup is cool, add it to the strained alcohol, and stir to combine. Pour the orange-infused liqueur into clean bottles, and seal them with corks or screw tops. Set aside for 2 weeks at cool room temperature to allow the liqueur to mellow. Once the syrup is cool, add it to the strained alcohol, and stir to combine. Pour the orange-infused liqueur into clean bottles, and seal them with corks or screw tops. Set aside for 2 weeks at cool room temperature to allow the liqueur to mellow.

6. Chill before serving. Chill before serving.

10 cups

Satsuma Vinaigrette Satsumas, like tangerines, are part of the mandarin orange family. Small and sweet, they are prized for their flavor. In southeastern Louisiana, citrus groves flourish with specialties such as satsumas, sweet navel oranges, Meyer lemons, and tangerines. Citrus vinaigrettes are versatile-they can be used not only on salads but also drizzled over sauteed fish or grilled chicken. This recipe can be adapted to use any variety of mandarin.

4 satsumas1 tablespoon white wine vinegar2 teaspoons freshly squeezed lemon juice1 teaspoons finely chopped shallot2/3 cup canola oilSalt and freshly ground black pepper, to taste 1. Using a Microplane zester, grate 1 teaspoon zest from one of the satsumas. Then cut away all the peel from the satsumas, leaving them free of any white pith. Working over a bowl, segment the satsumas by slicing along the membranes on both sides of each segment. Use the edge of the knife to help release the segments into the bowl. Squeeze the membranes over a separate nonreactive bowl to release any remaining juices; you should have cup.

2. Add the vinegar, lemon juice, shallot, and satsuma zest to the bowl containing the juice. While whisking, add the oil in a slow, steady stream until the dressing is emulsified. Season with salt and pepper to taste. Stir in the satsuma segments. Add the vinegar, lemon juice, shallot, and satsuma zest to the bowl containing the juice. While whisking, add the oil in a slow, steady stream until the dressing is emulsified. Season with salt and pepper to taste. Stir in the satsuma segments.

1 cups

Orange Curd Five simple farm-fresh ingredients-a luscious indulgence. We love this with the Rosemary b.u.t.termilk Scones on chapter ”Milk, Eggs, and Cheese”.

1 cups freshly squeezed orange juice6 large egg yolks6 tablespoons sugar2 teaspoons finely grated orange zest4 tablespoons ( stick) cold unsalted b.u.t.ter, cut into 8 pieces 1. Pour the orange juice into a small saucepan, and cook over medium-high heat until reduced to cup. (Have a liquid measure nearby so that you can check the volume as necessary.) Set the reduction aside to cool slightly. Pour the orange juice into a small saucepan, and cook over medium-high heat until reduced to cup. (Have a liquid measure nearby so that you can check the volume as necessary.) Set the reduction aside to cool slightly.

2. Fill a small pot one-third of the way with water, and bring it to a boil. Fill a small pot one-third of the way with water, and bring it to a boil.

3. In a medium metal bowl, whisk together the egg yolks, sugar, and orange zest. While whisking, slowly add the reduced orange juice until completely incorporated. Set the bowl over the pot of boiling water, and reduce the heat to medium-low. Whisk constantly for 6 to 7 minutes, or until the curd thickens and holds its shape when stirred. (You can also do this in a double boiler.) Remove the bowl from the heat and gradually stir in the b.u.t.ter. In a medium metal bowl, whisk together the egg yolks, sugar, and orange zest. While whisking, slowly add the reduced orange juice until completely incorporated. Set the bowl over the pot of boiling water, and reduce the heat to medium-low. Whisk constantly for 6 to 7 minutes, or until the curd thickens and holds its shape when stirred. (You can also do this in a double boiler.) Remove the bowl from the heat and gradually stir in the b.u.t.ter.

4. Set a metal bowl into a larger bowl of ice water, and strain the curd through a fine-mesh sieve into the smaller bowl. Stir the curd occasionally until it is cool, about 5 minutes. Transfer the curd to a small container, cover with plastic wrap, and refrigerate until well chilled. Use within 1 week. Set a metal bowl into a larger bowl of ice water, and strain the curd through a fine-mesh sieve into the smaller bowl. Stir the curd occasionally until it is cool, about 5 minutes. Transfer the curd to a small container, cover with plastic wrap, and refrigerate until well chilled. Use within 1 week.

2 cups

Orange Cranberry Sauce Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.

1 bag (12 ounces) cranberriesGrated zest and juice of 2 oranges cup ruby port cup sugar, or more to taste teaspoon ground cinnamon teaspoon ground cardamom1 cup toasted pecans or walnuts 1. Combine the cranberries, orange zest and juice, port, sugar, cinnamon, and cardamom in a small saucepan, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries are tender and the sauce has thickened, about 10 minutes. Combine the cranberries, orange zest and juice, port, sugar, cinnamon, and cardamom in a small saucepan, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries are tender and the sauce has thickened, about 10 minutes.

2. Taste, and add more sugar if desired. Stir in the nuts and set aside to cool. Serve at room temperature. (The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to serve.) Taste, and add more sugar if desired. Stir in the nuts and set aside to cool. Serve at room temperature. (The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to serve.) 2 cups

Emeril's Whole Roasted Duck with Candied k.u.mquats This basic, foolproof method for a crisp and flavorful farm-raised domestic duck is the perfect way to showcase the uniquely delicious flavor of k.u.mquats. By piercing the skin and poaching the duck first, much of the excess fat is removed, affording a crispy skin and a juicy roasted duck. The remaining poaching liquid is rich and flavorful and can be frozen for later use in soups, stews, and sauces. Feel free to make the simple k.u.mquat sauce to serve alongside roasted pork, too.

4 to 5 quarts duck stock, chicken stock, or waterTwo 5-pound ducks, innards, wing tips, and extra fat removed1 pound k.u.mquats, sliced inch thick1 cups water1 cups sugar1 cinnamon stick (3 inches long) teaspoon whole allspice berries vanilla bean, seeds sc.r.a.ped out and reserved1 teaspoon kosher salt teaspoon freshly ground black pepper 1. Bring the stock to a simmer in a large stockpot. Bring the stock to a simmer in a large stockpot.

2. While the stock is heating, use the tip of a small sharp knife to pierce the ducks' skin in a number of places without piercing the meat. While the stock is heating, use the tip of a small sharp knife to pierce the ducks' skin in a number of places without piercing the meat.

3. Carefully lower the ducks into the simmering broth, fully submerging them. Place a heatproof plate or a small pot on top of the ducks to keep them submerged, and simmer for 45 minutes. Carefully lower the ducks into the simmering broth, fully submerging them. Place a heatproof plate or a small pot on top of the ducks to keep them submerged, and simmer for 45 minutes.

4. While the ducks are poaching, place the k.u.mquats in a 1-quart saucepan and add enough water to cover them. Bring to a medium simmer and cook for about 5 minutes. Drain, and discard the cooking liquid. Set the k.u.mquats aside. While the ducks are poaching, place the k.u.mquats in a 1-quart saucepan and add enough water to cover them. Bring to a medium simmer and cook for about 5 minutes. Drain, and discard the cooking liquid. Set the k.u.mquats aside.

5. In the same saucepan, combine the 1 cups water with the sugar, cinnamon stick, and allspice berries, and bring to a boil. Reduce the heat to a simmer, and add the vanilla pod and the sc.r.a.ped seeds. Simmer for about 5 minutes. Then add the k.u.mquats and cook until they are tender and slightly translucent, about 8 minutes. Remove the pan from the heat, and transfer the sauce to a heatproof, nonreactive bowl. The sauce may be served warm or at room temperature. In the same saucepan, combine the 1 cups water with the sugar, cinnamon stick, and allspice berries, and bring to a boil. Reduce the heat to a simmer, and add the vanilla pod and the sc.r.a.ped seeds. Simmer for about 5 minutes. Then add the k.u.mquats and cook until they are tender and slightly translucent, about 8 minutes. Remove the pan from the heat, and transfer the sauce to a heatproof, nonreactive bowl. The sauce may be served warm or at room temperature.

6. Preheat the oven to 500F. Preheat the oven to 500F.

7. Carefully remove the ducks from the poaching liquid and transfer them to a rack set in a shallow roasting pan. Using paper towels, pat the ducks dry. Season them with the salt and pepper. Place the pan in the oven and roast the ducks for 30 minutes. Carefully remove the ducks from the poaching liquid and transfer them to a rack set in a shallow roasting pan. Using paper towels, pat the ducks dry. Season them with the salt and pepper. Place the pan in the oven and roast the ducks for 30 minutes.

8. Remove the ducks from the oven and let them rest for 15 minutes before serving. Pa.s.s the k.u.mquat sauce at the table. Remove the ducks from the oven and let them rest for 15 minutes before serving. Pa.s.s the k.u.mquat sauce at the table.

4 to 6 servings

Meyer Lemon Pudding Cakes Meyer lemons, with their slight orange hue, originally hailed from China, where lemons were crossed with mandarin oranges. Meyer lemons have become a favorite of chefs because of their sweet, almost floral, flavor and deep aroma. They are a great alternative to lemons, even though they are considerably less acidic. These little pudding cakes really let their flavor s.h.i.+ne.

2 tablespoons plus 1 teaspoons unsalted b.u.t.ter, at room temperature1 cup sugar3 teaspoons finely grated Meyer lemon zest3 large eggs, separated, at room temperature cup all-purpose flour cup Meyer lemon juice1 cup b.u.t.termilkConfectioners' sugar, for garnish 1. Preheat the oven to 350F. Preheat the oven to 350F.

2. Using the 1 teaspoons b.u.t.ter, b.u.t.ter six -cup ramekins. Place the ramekins in a large baking dish or roasting pan, and set it aside. Using the 1 teaspoons b.u.t.ter, b.u.t.ter six -cup ramekins. Place the ramekins in a large baking dish or roasting pan, and set it aside.

3. In a mixing bowl, cream together the sugar, remaining 2 tablespoons b.u.t.ter, and lemon zest. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour. Gradually add the lemon juice (don't worry if the mixture looks curdled or appears to be separating). Stir in the b.u.t.termilk. In a mixing bowl, cream together the sugar, remaining 2 tablespoons b.u.t.ter, and lemon zest. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour. Gradually add the lemon juice (don't worry if the mixture looks curdled or appears to be separating). Stir in the b.u.t.termilk.

4. In a separate bowl, beat the egg whites until they just hold stiff peaks. Gently fold the egg whites into the yolk mixture in three additions. (Tip: Fold gently with a large whisk to initiate blending, then proceed with a large rubber spatula.) Do not overmix; the mixture will appear thin. In a separate bowl, beat the egg whites until they just hold stiff peaks. Gently fold the egg whites into the yolk mixture in three additions. (Tip: Fold gently with a large whisk to initiate blending, then proceed with a large rubber spatula.) Do not overmix; the mixture will appear thin.

5. Divide the batter evenly among the prepared ramekins, and add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake until the pudding cakes are golden brown on top, puffed, and lightly firm to the touch, 35 to 40 minutes. (If the cakes begin to brown too much before they are done, cover loosely with a piece of aluminum foil.) Remove the baking dish from the oven and transfer the ramekins to a wire rack to cool slightly. Divide the batter evenly among the prepared ramekins, and add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake until the pudding cakes are golden brown on top, puffed, and lightly firm to the touch, 35 to 40 minutes. (If the cakes begin to brown too much before they are done, cover loosely with a piece of aluminum foil.) Remove the baking dish from the oven and transfer the ramekins to a wire rack to cool slightly.

6. When the cakes have cooled a bit, dust them lightly with confectioners' sugar. Serve warm. When the cakes have cooled a bit, dust them lightly with confectioners' sugar. Serve warm.

6 servings