Orange Glass Cookies are paper thin tuile-like cookies that
can be made in circles on a silicone mat or simply into large
rectangle shapes and broken up as needed when cooled. If wanting
to shape them (small round tuiles shaped with a gentle arc or
large shapes with a crumbled look suitable for a backdrop for
sabayon and berries), allow to cool slightly then shape. Fresh
from the oven, they are too fragile and will not hold their
shape. If they become too hard while shaping, place back in
the oven for several seconds to again make pliable. These are
perfect when wanting to create layered desserts: simply bake
into equal sized rounds and let cool flat. Remove from sheet
and layer with whipped cream, curds, mousses, or other fillings
and serve immediately with desired sauce.
that are served with this dessert can be drizzled with a Muscat
de Beaumes de Venise (a personal favorite), or Essensia, an
Orange Muscat from Quady Winery in California (delicious), or
even something as unique as a sweet Banyuls. For a non-alcoholic
dessert (but equally resplendent) splash with a little flavored
simple syrup spiked with a freshly scraped vanilla bean, syrup
steeped with a cinnamon stick or maybe splash with some orange
the candied orange zest, use oranges with firm, thick skins.
the toasted poundcake, you can cut into thin slices and serve
"biscotti-style," cut into strips or sticks, or slice
the poundcake into long, thin pieces and cut out desired shapes.
best results with the pan toasting of the poundcake, use a well-seasoned
griddle or pan, lightly oiled.
here for assembly
are paper thin cookies that are best baked on a silicone sheet:
they spread and are thin and very fragile. Use only fresh, salted
butter (not margarine) for these.
1/2 oz. powdered sugar
oz. cake flour
1/4 oz. orange juice, fresh squeezed preferably
1/4 oz. melted salted butter, no substitutions
oven to 350°F. Place a silicone baking sheet on a cookie sheet
or a sheet pan.
and sift together the powdered sugar and cake flour. Add in the
orange juice, then the melted butter. Stir to smooth. Place 1/2
tsp. mounds onto silicone baking sheet and spread out with the
back of a teaspoon. Bake in oven for about 6 to 8 minutes, depending
on the size of the cookie and the spread diameter. Bake until
evenly browned. Let rest on sheet pan for a minute or two until
it sets up enough to shape. If very large cookies, crumble slightly
and use as a base for sabayon or zabaglione desserts and fresh
berries or lightly sweetened whipped cream and fruits. If small
place in a tuile former, over the rim of a wide-rimmed bowl, or
in the bottom of mini muffin cups to shape. These are also lovely
kept flat and used as a garnish as is or broken into little pieces.
See notes at left.
This is poundcake in the truest sense: eggs, butter, sugar and
flour. Milk is added to the measure of eggs to make equal 1/2
cup portions of the ingredients. See note below. The recipe produces
a fine textured cake suitable for toasting on an oiled griddle.
This is also great for trifle recipes or recipes wanting to soak
up liquid, or use for cake squares for chocolate fondue.
oz. unsalted butter, no substitutions
oz. cake flour
Preheat oven to 350°F. Grease and flour a loaf pan.
with a wooden spoon the softened butter until creamy. Add the
sugar and blend until very smooth. Add in the milk and beat until
incorporated, then the eggs one at a time, adding the next only
when the first is incorporated into the batter. Measure in the
flour and beat until smooth. Pour batter into a prepared pan and
level off. Pound once or twice on a counter to remove any air
bubbles. Bake in oven for about 35 to 40 minutes.
We started with cracking two large eggs into a half-cup measure
cup. We added 4 t milk to make the measure level. You may need
more or less milk depending on the size of the large eggs you
use, or none at all. Our tested large eggs required 4 t to make
a 1/2 cup measure level. Your goal is to have 1/2 cup of the liquid
and segment oranges into a bowl. Remove any seeds, and any peel,
pith or skin of the segments as you do so. Segment oranges over
a bowl to catch any juice that falls. Drizzle oranges to taste
with a Muscat de Beaumes de Venise (a personal favorite), or Essensia,
an Orange Muscat from Quady Winery in California, or even something
as unique as a sweet Banyuls. For a non-alcoholic dessert (but
equally resplendent) splash with a little flavored simple syrup
spiked with a freshly scraped vanilla bean, steep some simple
syrup with a cinnamon stick or maybe splash the segments with
some orange flower water. Toss to coat all oranges, and taste
to adjust any flavorings adding more liqueur, wine, syrup, a touch
of sugar or plain orange juice as needed. Let set in refrigerator
for about 30 minutes before serving.
candy can by used to garnish an unlimited amount of pastry and
desserts. Use Navel oranges as these oranges have thicker peels
and will give you thicker strands of zested orange rind.
three oranges and wash well; dry. Pour about one cup of granulated
sugar in a cake pan or pie tin and set aside. Using a zesting
tool, remove the orange part of the rind in long, thin strips
starting at the top of the orange and with even pressure continue
all the way to the bottom. Continue removing all the zest in strips.
Rinse well in cool water and set aside. Bring to boil one cup
of sugar and half cup of water and add in the orange zest. Reduce
heat until it is very gently boiling and continue to cook until
the orange zest starts to look translucent. Drain well in a fine
mesh sieve (don't rinse with water) and immediately transfer to
the dish with the sugar. Toss and separate each strand of zested
orange rind so that each strip is completely coated with sugar.
Add more sugar if necessary. Let set for a few minutes and continue
tossing. Let set another few minutes and toss again. Very gently
remove from the sugar as needed for garnish. Can be used immediately
or keep for up to a week in a tightly covered container.
Assembly of Dessert:
the marinated oranges and place in serving dishes. Top with the
orange glass. In the above picture, we created large pieces, then
let them cool and broke them up into pieces. Place desired amount
of orange zest on the top, and stick a piece of the toasted poundcake
with the dessert. This is great served with either a dessert wine
or coffee or tea. Have fun creating!