Sweet Orange Ginger Rolls

Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
Sweet Orange Ginger Rolls
Print Recipe
Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
    Servings
    12 Rolls
    Servings
    12 Rolls
    Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
    Sweet Orange Ginger Rolls
    Print Recipe
    Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
      Servings
      12 Rolls
      Servings
      12 Rolls
      Ingredients
      Rolls
      Filling
      Servings: Rolls
      Instructions
      Rolls
      1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
      2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
      3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
      4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
      5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
      Topping
      1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
      2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.

      Gingerbread Roll

      Gingerbread Roll
      Print Recipe
      Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
        Servings
        10 people
        Servings
        10 people
        Gingerbread Roll
        Print Recipe
        Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
          Servings
          10 people
          Servings
          10 people
          Ingredients
          Cake
          Filling
          Icing
          Servings: people
          Instructions
          Cake
          1. Preheat oven to 350℉. Spray a 15 1/2" x 10 1/2" x 1" baking sheet with non stick spray and line pan with parchment paper. Whisk together egg yolks, sugar and ginger until light and tripled in volume, approximately 5 minutes. Add butter, molasses, and vanilla, whisking to combine. Sift together flour, baking powder, baking soda, spices, and salt. Fold sifted ingredients into egg yolk mixture until just combined. Do not over mix.
          2. Using a separate clean bowl beat egg whites and cream of tartar until soft peaks form. Add 2 tbsp of sugar and continue to beat until egg whites are just stiff. Add approximately 1/3 of the egg whites to the egg yolk mixture and fold in gently. Fold in another 1/3 of egg whites until just combined. Repeat folding with the remaining 1/3 of egg whites. Pour batter into prepared pan, spreading gently but evenly. Bake in preheated oven on middle rack for approximate 13 minutes until a tooth pick comes out clean. Do not over bake.
          3. Spread out a clean kitchen towel and dust generously with icing sugar. Loosen edges of cake and carefully invert cake onto towel. Remove parchment paper and brush cake generously with brandy. Roll warm cake in the towel starting at the long end. Tuck in ends of towel and allow cake to cool in towel.
          Filling
          1. Whisk together heavy cream, sour cream, brown sugar and brandy until stiff. When cake has completely cooled, unroll and spread filling evenly over surface. Reroll cake without the towel and place on serving platter with seam side down. Cover and refrigerate while icing is prepared.
          Icing
          1. In a small sauce pan combine brown sugar, heavy cream, and vanilla. Heat over medium heat until sugar has dissolved and the mixture begins to simmer. Remove from heat and allow to chill completely in the refrigerator or freezer, stirring once or twice.
          2. While mixture is chilling, beat together butter, icing sugar, allspice and ginger until light and fluffy. Gradually add chilled cream mixture and continue to beat until combined and fluffy.
          3. Evenly spread icing onto cake and drizzle with caramel sauce. Chill cake for at least 2 hours. To serve, cut into thick slices on a slight angle and serve with extra caramel sauce.

          Lentil Cakes with Cucumber Raita


          Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
          Lentil Cakes with Cucumber Raita
          Print Recipe
          Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
            Servings Prep Time
            8 patties 25 minutes
            Cook Time Passive Time
            20 minutes 8 hours
            Servings Prep Time
            8 patties 25 minutes
            Cook Time Passive Time
            20 minutes 8 hours
            Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
            Lentil Cakes with Cucumber Raita
            Print Recipe
            Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
              Servings Prep Time
              8 patties 25 minutes
              Cook Time Passive Time
              20 minutes 8 hours
              Servings Prep Time
              8 patties 25 minutes
              Cook Time Passive Time
              20 minutes 8 hours
              Ingredients
              Cucumber Raita
              Lentil Cakes
              Servings: patties
              Instructions
              Lentil Cakes
              1. Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
              2. Heat a medium non stick skillet over medium heat. Add 2 tbsp olive oil. Form 1/3 cup of batter into an approximate 3" pattie that is 1/4-1/2" thick. Sauté for 4-5 minutes per side until golden and cooked through. Repeat with remaining oil and batter. Serve immediately with Cucumber Raita.
              Cucumber Raita
              1. Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.

              Crispy Chicken Fingers with Apricot Dipping Sauce


              Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
              Crispy Chicken Fingers with Apricot Dipping Sauce
              Print Recipe
              Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                20 minutes
                Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
                Crispy Chicken Fingers with Apricot Dipping Sauce
                Print Recipe
                Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Spice Rub
                  Chicken
                  Apricot Dipping Sauce
                  Servings: people
                  Instructions
                  Spice Rub
                  1. Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
                  Chicken
                  1. If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
                  2. Whisk together eggs and milk and set aside.
                  3. Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
                  4. Rub remaining spice rub onto chicken pieces, coating all sides.
                  5. Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
                  6. Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
                  7. In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
                  Dipping Sauce
                  1. Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
                  Recipe Notes

                  Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.