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Italian Ricotta Cheesecake
Dessert Italian

Italian Ricotta Cheesecake

3.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
  2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
  3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Sicilian Ricotta Cheesecake
Dessert Italian

Sicilian Ricotta Cheesecake

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  2. 2 Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  3. 3 Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

By Nicole

Olive Oil Orange Cornmeal Cake
Dessert Italian

Olive Oil Orange Cornmeal Cake

4.3

Prep
10 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
  3. 3 Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

By The Viking Bunny

Italian Cheesecake
Dessert Italian

Italian Cheesecake

4.1

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Orange Almond Biscotti
Dessert Italian

Orange Almond Biscotti

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
  3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Orange Pizzelle
Dessert Italian

Orange Pizzelle

4.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Sift flour and baking powder together in a small bowl.
  2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
  3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
  4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela

Schiacciata alla Fiorentina or Italian Easter Cake
Dessert Italian

Schiacciata alla Fiorentina or Italian Easter Cake

3.2

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat oven to 360 degrees F (180 degrees C).
  2. 2 Grease a 9x13-inch baking dish with butter.
  3. 3 Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
  4. 4 Pour batter into the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

By Candice

Cranberry-Orange Biscotti
Dessert Italian

Cranberry-Orange Biscotti

4.7

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
  4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
  5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

Italian Sausage Baby Back Ribs
Dinner Italian

Italian Sausage Baby Back Ribs

4.8

Prep
20 min
Cook
160 min
Total
240 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
  3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
  4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
  5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
  8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Italian Olive Oil Cake
Dessert Italian

Italian Olive Oil Cake

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
  3. 3 Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
  4. 4 Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
  5. 5 Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
  6. 6 Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
  7. 7 Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
  8. 8 Serve and enjoy!

By John Mitzewich

Chef John's Calabrian Chicken
Dinner Italian

Chef John's Calabrian Chicken

4.7

Prep
25 min
Cook
60 min
Total
330 min

Instructions

  1. 1 Lay a game hen breast-side down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat with remaining game hen.
  2. 2 Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
  3. 3 Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably 8 hours to overnight.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
  6. 6 Place game hens breast-side down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill for 5 more minutes to make crosshatch grill marks.
  7. 7 Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking for 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (71 degrees C), about 35 more minutes. Flip hens breast-side down, brush once more with marinade, and cook with the lid closed until marinade has glazed onto chicken, about 5 more minutes.
  8. 8 Transfer hens to a serving platter and let rest for about 5 minutes before serving.

By John Mitzewich

Sardinian Papassini Cookies
Dessert Italian

Sardinian Papassini Cookies

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Dilute thawed orange juice concentrate with water.
  3. 3 Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
  4. 4 Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
  5. 5 Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
  6. 6 Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.

By Jennifer Santana

Gingerbread Pizzelle
Dessert Italian

Gingerbread Pizzelle

2.0

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Preheat pizzelle baker according to manufacturer's instructions.
  2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
  3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
  4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Italian Fresh Purple Grape Cake
Dessert Italian

Italian Fresh Purple Grape Cake

4.3

Prep
25 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
  2. 2 Whisk sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until blended.
  3. 3 Sift 1 ½ cups flour, baking powder, and salt into a large bowl; toss in lemon zest and orange zest until evenly coated. Stir flour mixture into sugar mixture with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl; stir once more. Set batter aside to allow flour to absorb liquids, about 10 minutes.
  4. 4 Stir 7 to 8 ounces grapes into batter until incorporated; spoon batter into the prepared cake pan and smooth top with a spatula.
  5. 5 Bake in the preheated oven for 15 minutes. Sprinkle reserved grapes over top. Continue baking until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more. Cool on a wire rack for 10 minutes.
  6. 6 Run a knife along sides of the pan to loosen cake. Release and remove sides of springform pan, leaving cake on the pan base. Cool to room temperature. Cut into thin wedges to serve.

By MARBALET

Italian Easter Grain Pie
Dessert Italian

Italian Easter Grain Pie

5.0

Prep
20 min
Cook
85 min
Total
585 min

Instructions

  1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
  2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
  3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
  6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

By PAMSTER2

Cucidati II
Dessert Italian

Cucidati II

4.5

Prep
60 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Semolina Cake
Dessert Italian

Semolina Cake

3.8

Prep
30 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
  2. 2 Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
  3. 3 Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
  4. 4 Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
  5. 5 Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

By sapphireml

Panettone
Bread & Baking Italian

Panettone

4.9

Prep
20 min
Cook
40 min
Total
240 min

Instructions

  1. 1 To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled.
  2. 2 Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
  3. 3 Combine butter and remaining 3 ½ cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests.
  4. 4 Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
  5. 5 Brush inside of three 7 x 4-inch paper molds with melted butter. Turn dough out onto a lightly floured work surface and knead a few times to deflate.
  6. 6 Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared molds; place on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
  8. 8 Place baking sheet with loaves in bottom 1/3 of preheated oven. After 10 minutes, lower heat to 375 degrees F (190 degrees C). Continue to bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

By Stephanie

Sicilian Easter Pie
Dessert Italian

Sicilian Easter Pie

4.2

Prep
30 min
Cook
80 min
Total
470 min

Instructions

  1. 1 Bring 2 cups water to a boil in a saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Set aside off heat.
  2. 2 Meanwhile, place raisins in a small saucepan; cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Drain. Set aside.
  3. 3 Combine flour and ⅓ cup superfine sugar in the bowl of a food processor; add butter and pulse until mixture looks like cornmeal. Pulse in 1 egg yolk; pulse in ice water, 1 tablespoon at a time, until dough holds together when squeezed. Wrap dough in plastic wrap; refrigerate at least 2 hours.
  4. 4 Combine cooked rice, milk, orange zest, and 1 tablespoon white sugar in a medium saucepan over low heat, stirring frequently, until filling is thick and creamy. Remove from heat.
  5. 5 Whisk remaining 3 egg yolks and ⅓ cup white sugar together in a large bowl; gradually add hot rice mixture, 1 cup at a time, whisking constantly. Stir in raisins, ricotta cheese, orange flower water, vanilla, and cinnamon. Cool filling to room temperature.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Roll ¾ dough into an 11-inch circle; place into the bottom and up the sides of a 9-inch springform pan. Cover dough lightly with plastic wrap and refrigerate. Roll out remaining ¼ dough into a 10-inch circle. Cut into lattice strips. Set aside.
  8. 8 Beat 4 egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold ⅓ whites into rice filling to lighten, then quickly fold in remaining ⅔ whites until no streaks remain.
  9. 9 Pour filling into dough-lined pan. Start with the longest lattice dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Seal lattice strips to bottom of pastry edges.
  10. 10 Bake in the preheated oven until pastry is golden brown, about 1 hour. Cool about 4 hours. Refrigerate until ready to serve.

By LINDASLUSCIOUSPIES

Grandma Anna's Italian Pepper Cookies
Dessert Italian

Grandma Anna's Italian Pepper Cookies

Prep
25 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
  3. 3 Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
  4. 4 Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
  5. 5 Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  6. 6 Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
  7. 7 Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

By DaniDee

Chef John's Panettone
Bread & Baking Italian

Chef John's Panettone

4.7

Prep
45 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
  2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
  3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
  4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
  5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
  6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
  7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
  8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
  11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
  12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Orange Soy Sauce Reduction

Orange Soy Sauce Reduction

4.2

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Spiced Orange Cranberry Sauce
Caribbean

Spiced Orange Cranberry Sauce

4.8

Prep
Cook
Total

Instructions

  1. 1 Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

By Barbara Yoder

Orange Sponge Cake
Dessert

Orange Sponge Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  2. 2 Separate the eggs while cold, then bring to room temperature.
  3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim

Strawberry Cream Parfaits with Coconut Macaroons
Dessert

Strawberry Cream Parfaits with Coconut Macaroons

5.0

Prep
Cook
Total

Instructions

  1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

Tequila and Orange Cranberry Sauce

Tequila and Orange Cranberry Sauce

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring orange juice, tequila, and orange zest to a boil in a saucepan over medium heat. Add cranberries, sugar, and salt; simmer until a jam-like sauce forms, about 25 minutes.
  2. 2 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa