Caramelized Honey and Tangerine Frozen Yogurt

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tangerinefroyo20.jpg

Happy Friday from me and all of my citrus! I’ve mentioned it a few times on my Instagram, but we have a lemon tree at our new house! What is cuter than a little backyard tree brimming with bright yellow lemons? Absolutely nothing, which is basically why we bought this house. That and my big kitchen island. Anyway, when we moved in about 3 weeks ago, a billion lemons were fruiting on the tree, but we weren’t sure how long they’d been there since the house had been vacant and the tree had been a bit neglected. The juice of the lemons is sweet and floral and wonderful, but the zest tastes like soap. So this week, we picked all of the best lemons from the branches and then pruned them all back so that come spring, we will have cute little lemon tree blossoms, hopefully followed by fresh fruit. I can’t wait!

That all being said, I currently have four bowls of lemons sitting on my counter and I’m working on trying to figure out what to do with all them before they get soft. It’s a very serious task. And on top of all of that, my cousin came to visit last week and brought me bags of tangerines and sour oranges so I’m currently swimming in citrus AND I LOVE IT!

Last week we made grapefruit bundt cakes, this week we have tangerine fro-yo, and I’m working on a fun, boozy sour orange recipe. You’re going to be getting a whole bunch of citrus recipes whether you like it or not. ;) but I hope you like it! This tangerine frozen yogurt is so good and so simple. I took a bunch of my beautiful, vibrant tangerines and turned them into tangerine jam. (This recipe makes more tangerine jam than you need for the frozen yogurt, but I highly, highly, highly recommend baking some sourdough and slathering your warm bread with butter and tangerine jam.) The jam is then swirled into whipped heavy cream and greek yogurt and caramelized honey is folded in. The whole thing takes an overnight freeze and then we cut to you, sitting on a porch in the sun, eating frozen yogurt. What could be better?

In practical notes, you can 100% make this recipe with any citrus fruit, or honestly, any fruit you want. If you decide to use another non-citrus fruit, here are some very technical instructions- pop about 12 oz of fruit in a pot with some sugar (about 1/2 of the fruit weight) and a little lemon juice. Simmer until fruit is broken down and slightly thickened and then cool.

frozen yogurt, citrus, tangerines, honey, ice cream, oranges, winter, dessert, summer
ice cream, frozen yogurt
Yield: makes 1 quart of frozen yogurt
Author: Anna Ramiz
Caramelized Honey and Tangerine Frozen Yogurt

Caramelized Honey and Tangerine Frozen Yogurt

Prep time: 20 MinCook time: 1 H & 30 MInactive time: 12 HourTotal time: 13 H & 50 M
This frozen yogurt is made without an ice cream maker and is swirled with buttery caramelized honey and homemade tangerine jam.

Ingredients

for the tangerine jam
  • 2.5 lbs (about 10 oz) tangerines
  • 1 lb (454 g) granulated sugar
  • Juice of one lemon
for the frozen yogurt
  • 12 oz tangerine jam, recipe included
  • 1 cup (227 g) heavy cream
  • 1 1/2 cups (340 g) whole milk greek yogurt
  • 3/4 cup (255 g) honey
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt

Instructions

to make the tangerine jam
  1. Wash the tangerines and place them (whole) into a large pot. Fill the pot with enough water to submerge the tangerines. Bring to a boil, then reduce heat to a simmer.
  2. Cook tangerines for 15-20 minutes, until the peels have softened. Drain and cool slightly.
  3. Quarter the tangerines and remove as many seeds as possible, then return the quartered tangerines to the pot. Add sugar and lemon juice and bring to a simmer over medium heat.
  4. Cook the jam for about 1 hour, stirring regularly, until the jam has thickened and the peels are very soft. Let cool.
  5. Transfer jam to a food processor and pulse until peels are broken down and the jam resembles orange marmalade in consistency. Divide between two jars, seal, and refrigerate until you are ready to use.
to make the frozen yogurt
  1. Line a 9x5” loaf pan with plastic wrap. Set aside.
  2. In a large skillet set over medium heat, cook the honey until bubbly, loosened, and very fragrant (about 5 minutes). Stir in the butter and salt, and then remove from heat to cool while you prepare the yogurt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form. Add the yogurt and continue to whip until the mixture is homogenous and medium peaks form.
  4. Use a rubber spatula to gently fold the tangerine jam and 1/2 cup of the caramelized honey into the yogurt. Pour the mixture into the prepared pan, smooth the top with an offset spatula, and then press plastic wrap directly to the top of the yogurt. Wrap tightly and freeze for at least 8 hours, preferably overnight.
  5. When you are ready to serve, add a dollop of tangerine jam in the bottom of a bowl. Top with frozen yogurt and drizzle with remaining caramelized honey.

Notes:

  1. You can make this jam with oranges, mandarins, or other citrus fruits. Tangerine skins are very thin and soft so they cook down easily in this jam so keep that in mind when substituting other fruits. Thicker-skinned citrus may need to be peeled.
  2. You can substitute the whole-milk greek yogurt with whole milk regular yogurt or labneh. Just make sure it's full-fat or whole-milk or your frozen yogurt will be icy.

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Grapefruit Poppy Seed Cake with Bay Leaf Glaze: Bundt-Muffins and a Loaf!

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grapefruitbundts4.jpg

I don’t know about you, but it has a been a week over here! Last week, I went to plug my external hard drive into my computer and it started making a very suspect clicking noise. It refused to show up on my computer and when I tell you that my heart dropped into my stomach, I am not exaggerating. I spent the next few hours unsuccessfully trying to get my computer to read my hard drive, followed by a few days of anxious hand-wringing and lots of tears. Friends, it’s gone. My pictures from the last three years. All of the typed copies of my recipes. Invoices and business information. It’s all gone. (I’m still planning on sending my hard drive away to a magical technologically-advanced person in hopes that they can recover all of my data, but that’s a pricey expense, so at least for now, it’s all gone.) It’s been a lot to wrap my head around and part of me feels a little like I’m starting over completely, which is a very scary thing. I’m very thankful that I run this here blog, where all of my recipes are saved on the internet. I’m also thankful that I have a plethora of notebooks full of scribbled recipes. I’m extra thankful that I’d already uploaded a bunch of images for the freelance projects I was working on and that I use a design website for a lot of my invoicing. All of that being said, losing all that you’ve created over the past three years is very emotionally-taxing and calls for cake.

So I’ve been trying to focus on things I can control, prying my eyes away from my computer and getting back to baking new things. These cute little bundt-muffins have been the perfect distraction this week. I set out to make little bundt cakes, but slightly over-filled my molds. When I took the cakes out of the oven, they had risen into perfect little muffin tops that I couldn’t bear to get rid of, so here we have bundt-muffins—the newest breakfast cake you didn’t know you needed. This cake recipe is also the most versatile I’ve ever made. In addition to 12 little bundt-muffins, it makes an entire loaf cake. Or you can make a bunch of bundt-muffins and no loaf cake. Or you can make two loaf cakes! Or you can make just plain muffins, no bundt. Or you can even try baking it in a 9x13 pan! SO MANY OPTIONS. Whatever combination brings you the most joy, I’m here for it.

A few practical notes: You can sub the grapefruit for any citrus you have on hand and the bay leaves for another hearty herb or flower. While I love the grapefruit-bay leaf flavor combo, a lemon rosemary pairing would be delightful, as would an orange-bay leaf or lime-coconut duo. As always with my recipes, I encourage you to play around a bit.

grapefruit, loaf cake, bundt, citrus, cake, baking
cakes and pies
Yield: Makes 12 miniature bundt-muffins + 1 loaf
Author: Anna Ramiz
Grapefruit and Poppy Seed Baby Bundt-Muffins (+ Loaf) with Bay Leaf Glaze

Grapefruit and Poppy Seed Baby Bundt-Muffins (+ Loaf) with Bay Leaf Glaze

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

for the cake
  • 1 cup +2 tbsp (250 g) buttermilk
  • 1/2 cup (130 g) whole-milk greek yogurt
  • 1 1/2 tsp baking soda
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 1/3 cup (280 g) granulated sugar
  • 3 eggs, at room temperature
  • Juice of 1/2 of a large grapefruit
  • Zest of a whole large grapefruit
  • 1 tsp vanilla extract
  • 3 2/3 cup + 1 tbsp (460 g) all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp poppy seeds
for the glaze
  • 1/2 cup heavy cream
  • 2 bay leaves (dried)
  • 1 1/2 cups (180 g) powdered sugar
  • Pinch of salt

Instructions

  1. Preheat the oven to 400° F. Grease 12 miniature bundt pans with butter and dust with flour. Grease a loaf pan and line with parchment paper.
  2. In a large measuring cup, stir together buttermilk and yogurt. Add baking soda and set aside while you prepare the rest of the batter. (The mixture will get foamy, it’s just the acid reacting with the baking soda.)
  3. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Beat for 1-2 minutes, until light and fluffy. Add the grapefruit zest and vanilla and mix again to combine. Scrape down the sides of the bowl.
  5. With the mixer on low speed, add the eggs, one at a time, scraping down the sides of the bowl as needed, followed by the grapefruit juice.
  6. Alternate adding the dry ingredients and buttermilk in 3:2 increments- 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry. Scrape down the sides of the bowl and fold batter a few times with a rubber spatula to ensure that the mixture is combined and homogenous.
  7. Place just under 1/2 of the batter into a piping bag and pipe into the prepared bundt pans, filling 2/3 full. Bake for 15 minutes, until golden brown, and then cool for 5 minutes in the pan before turning out onto a cooling rack.
  8. While the miniature bundts are baking, pour the remaining batter into the loaf pan and smooth with an offset spatula.
  9. Turn the oven temperature down to 350°F and bake the loaf for 45-50 minutes until golden brown and a knife or toothpick inserted in the center comes out clean. Let cool in pan for 20-30 minutes before inverting onto a cooling rack.
to make the glaze
  1. Combine heavy cream and bay leaves in a small saucepan. Turn heat to medium low and bring cream to a simmer. When hot and just starting to bubble, remove the cream from the stove and cover. Let steep for 30 minutes, then strain out bay leaves.
  2. Place powdered sugar and a pinch of salt in a medium bowl. Whisk in 6-8 tablespoons of the steeped cream, adding more by the tablespoon to reach your desired consistency. Drizzle over muffins and loaf immediately.

Notes:

You can sub the grapefruit for any citrus you have on hand and the bay leaves for another hearty herb or flower. While I love the grapefruit-bay leaf flavor combo, a lemon rosemary pairing would be delightful, as would an orange-bay leaf or lime-coconut duo. As always with my recipes, I encourage you to play around a bit.


https://www.gatheredatmytable.com/main/2021/1/28/grapefruit-poppy-seed-cake-with-bay-leaf-glaze-bundt-muffins-and-a-loaf
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Caramelized Tomato and Mozzarella Bread

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tomatobread17.jpg

this recipe is sponsored by Pomi USA

Happy New Year everyone! I’ve been a little quiet on here for the past month because I needed a little break after 12 new Christmas recipes. We also bought a house, which turned out to be quite the endeavor! But my kitchen is unpacked and I’m back and ready to go, friends! I’m kicking off 2021 with this savory caramelized tomato and mozzarella pull-apart bread because it’s the comfort food we all need.

For my job as a recipe developer, I get to work with a lot of different brands and Pomi is one of my favorites. Most of my weeknight dinners hinge on canned tomatoes and I love that Pomi tomatoes are high-quality Italian tomatoes that won't break the bank. They are also so versatile and can make everything from classic marinara sauces to tikka masala. And of course, bread.

This pull-apart bread tastes like a hot pocket and I’m not mad about it. Canned tomatoes get roasted low and slow in the oven with a couple cloves of garlic before being stirred into an herbed butter to create a tomato butter that you could honestly just swipe onto crackers and it would be excellent. But we’re taking it a step further and stuffing dollops of tomato butter and slices of mozzarella cheese into a light, fluffy buttermilk dough, folding them like little pizza tacos and tucking them into a loaf. The whole thing is proofed, dusted with parmesan cheese, and baked. It’s a little pizza bread work of art.

tomatobread20.jpg
tomatoes, italian, bread recipes, pull-apart bread, cheesy bread, mozzarella cheese
breads
italian
Yield: makes one 9” loaf pan
Author: Anna Ramiz
Caramelized Tomato and Mozzarella Pull-Apart Bread

Caramelized Tomato and Mozzarella Pull-Apart Bread

Prep time: 1 HourCook time: 50 MinInactive time: 2 HourTotal time: 3 H & 50 M

Ingredients

for the buttermilk dough
  • 2 tsp active dry yeast
  • 1 tsp granulated sugar
  • 3/4 cup (180 ml) buttermilk
  • 4 tbsp (56 g) unsalted butter, softened
  • 1 egg, at room temperature
  • 2 1/3 cup (300 g) all purpose flour
  • 1 tsp kosher salt
for the caramelized tomatoes
  • 1 (14-oz) can Pomi Chopped Tomatoes
  • 4 cloves garlic, in paper
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
for the tomato butter
  • 4 tbsp unsalted butter, softened
  • Caramelized tomatoes and roasted garlic, recipe below
  • 2 tbsp fresh basil
  • 1 tbsp fresh parsley
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp grated parmesan cheese
  • 5 oz low-moisture mozzarella cheese, sliced
  • Beaten egg, for egg wash
  • 2 tbsp grated parmesan cheese, for sprinkling

Instructions

to make the caramelized tomatoes
  1. Preheat oven to 300° F and line a rimmed sheet pan with parchment paper.
  2. In a small bowl, toss garlic cloves with olive oil and pour out onto prepared pan.
  3. Pour chopped tomatoes on the pan with the garlic, sprinkle everything with salt and pepper and give it a quick stir.
  4. Roast for 45-50 minutes, stirring every 15 minutes or so, until tomatoes are a deep red color and almost all of the liquid has evaporated.
  5. Let cool completely.
to make the tomato butter
  1. Into a medium bowl, squeeze the roasted garlic cloves from above out of their skins. Add salt, fresh basil and parsley, and parmesan cheese. Mash together with a fork.
  2. Add the softened butter and the caramelized tomatoes and stir well, until combined and homogenous.
to make the buttermilk dough and tomato bread
  1. Heat buttermilk in the microwave until warm to the touch. Pour into the bowl of a stand mixer fitted with a dough hook attachment and add the yeast. Let rest for 5 minutes, while you prepare the rest of the ingredients, until yeast is foamy.
  2. In a small bowl, whisk together flour, sugar, and kosher salt. Set aside.
  3. When yeast is ready, add the egg to the buttermilk and yeast mixture and whisk briefly to combine.
  4. Add the dry ingredients to the mixer and mix on medium speed for 2-3 minutes, until a shaggy dough forms.
  5. Decrease mixer speed to low and gradually add softened butter, one tablespoon at a time. When all of the butter has been added increase speed to medium-high and knead for 5-6 minutes until dough is smooth and elastic. Scrape down the sides of the dough and gently shape into a round. Place dough in a lightly-oiled bowl, cover, and let proof at room temperature for 1 1/2 hours, until doubled in size.
  6. When dough has completed its first proof, turn it out onto a lightly-floured work surface. Divide the dough into 12 equal pieces and roll each piece into a ball. Let rest, covered with a towel, for 15 minutes.
  7. Working with one bowl at a time, roll or press each ball into a 4-5” round. Fill the center of each round with a tablespoon of tomato butter and a slice of mozzarella cheese. Fold the dough circle upwards into a half-moon shape, so that each circle looks like a little filled taco.
  8. Place each filled dough-taco, open side up, in a row in a lightly-oiled loaf pan. Cover the loaf pan with a towel or plastic wrap and let proof at room temperature again for 30-40 minutes, until swollen and dough has risen to the height of the pan.
  9. Brush the top of the loaf with beaten egg and sprinkle with parmesan cheese. Bake at 350° F for 40-45 minutes, until deeply golden brown.
  10. Let cool for 5-10 minutes in pan before removing from pan and serving.

Recommended Products:

Pomi Chopped Tomatoes


https://www.gatheredatmytable.com/main/2021/1/19/caramelized-tomato-and-mozzarella-bread
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