Turmeric Ginger Juice Shots

Turmeric Ginger Juice Shots – Candy Coated Culinista

Now that I have found the right way to consume turmeric I want it all the time.

Yield/Serving: makes 12 (2 once) bottles
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

From: Preservation Pantry – Modern Canning

Ingredients
• 4 cups orange juice (from 15 medium oranges)
• 1 cup fresh lemon juice (from about 6 medium lemons)
• 1” piece ginger, peeled, minced
• 1” piece turmeric, peeled, minced
• 1 tbsp local honey
• ¼ tsp cayenne pepper
• ¼ tsp ground black pepper

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Slice fruit in half and juice.
3. Mince ginger and turmeric.
4. Place juice, ginger, turmeric, honey, cayenne pepper and black pepper in a stainless steel saucepan.
5. Once boiling turn heat down to low and steep for 5 minutes.
6. Place contents into a blender and blend for 3 minutes until no peels or pulp can been seen.
7. Strain the contents of the blender through a sieve and pour into a heat resistant container to cool down.
8. At the filling station keeping the jars and juice hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
9. Wipe each rim and secure lids.
10. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.

Tips
• I have ginger and turmeric in my smoothies daily so I doubled the amount of it because I am used to these ingredients.
• Wear gloves when working with turmeric as it can stain counters, skin and clothes. I never need to do this of have an issue; but just take note.

Please Enjoy

My thoughts
Since I’m such a turmeric and ginger fan I doubled up on those two ingredients because I can tolerate them easily. This is a very spicy juice and the cayenne and black pepper adds a real extra unexpected but great kick. I enjoyed my shots straight or I put them in my daily smoothie to get those anti-inflammatory benefits. I wish I had doubled this recipe; but it just means I have to make this again soon.

Vanilla Bean Lemonade with Fruit Nectars

Vanilla Bean Lemonade with Fruit Nectars – Candy Coated Culinista

I never pass up a chance to have lemonade when I see it on the menu and now I can have this interesting lemonade at home.

Yield/Serving: 6 pints
Prep Time: 20 min.
Difficulty level is: Easy

Slightly altered from: Preservation Pantry – Modern Canning

Ingredients
Lemonade

• 7 cups fresh lemon juice (from about 35 medium lemons)
• 1 vanilla bean
• 2 tsp almond extract (option instead of vanilla)
• 1 ½ cups granulated sugar
Mango Nectar
• 1 mango, peeled and chopped
• 1 cup of water
Guava Nectar
• 3 Guava, peeled and chopped
• 1 cup of water

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Wash lemons under cold running water.
3. Roll lemons on the counter back and forth and pressing slightly.
4. Peel off rinds with a sharp knife.
5. Cut lemons in half and juice.
6. Cut vanilla bean in half from top to bottom and scrape the insides of the pod with a sharp knife saving the seeds.
7. Using a large stainless steel pot add lemon juice, 3 cups of water, sugar and vanilla bean pod and seeds.
8. Cook over medium heat until sugar has dissolved, stirring occasionally for about 5 minutes.
9. Pour liquid tough a fine meshed sieve into a heat resistant pitcher.
10. At the filling station keeping the jars and lemonade hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
11. Wipe each rim and secure lids.
12. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.
13. Remove jars and place on a tea towel and let rest for 24 hours, then check seal and label.
14. When serving lemonade add at a ratio of 1:1 or lemonade to water or sparkling water or sparkling wine.

Tips
• Use room temperature lemons to extract the most juice.
• If you don’t have a vanilla bean substitute with 2 tsp of vanilla extract.
• Save leftover lemons to stuff inside a chicken to roast.
• Use almond extract instead of vanilla
• Make fruit nectars to give some options like mango, guava, pineapple, peach watermelon or any seasonal fruits

Please Enjoy

My thoughts
Right now I am really into mango lemonade and watermelon lemonade. This will be a great base recipe to add my favourite fruits or even make this as a hard lemonade with vodka. I’m not fond of canning because there is just a lot of product and chances are I would be bored of the item no matter how long it was around the house. However; I wanted to give this a chance as I never tire of lemonade and I can change it up. I made some mango and guava nectar to give some options and I split the recipe and used almond extract as an option also. This is a recipe that you really can’t go wrong with and this is why I love it so much. I felt that the sugar level may have been too much; but it was the perfect amount as once you add the water the lemonade still is more sour than sweet. Canning really isn’t for everyone and I’m one of those people; if I can half batch or ¼ batch a recipe I will to make it work for me.

Tropical Fruit Cake

Tropical Fruit Cake – Candy Coated Culinista

A delightful summer cake recipe to wow guests and friends alike.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 50 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 1 Pineapple peeled, cored and cut into chunks along with some for garnish
• 2 large eggs
• 1 tsp vanilla extract
• ½ packed cup plus 1 tsp light brown sugar
• ½ cup granulated sugar
• 2/3 cup sunflower oil
• 1 ½ ripe bananas, peeled and mashed
• 1/3 cup shredded coconut
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp salt
Frosting
• ¼ large ripe mango, peeled and roughly chopped
• 4 ½ tbsp. unsalted butter, at room temperature
• 100g cream cheese, at room temperature
• 2/3 cup confectioners’ sugar, sifted
Topping
• ½ banana, cut into slices
• ½ large ripe mango, cut into long thin strips
• 55g pineapple flesh
• Scooped out seeds of 1 passionfruit
• 3 tbsp flaked coconut

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease springform pan with non-stick spray and line the pan with parchment paper.
3. Place pineapple in a food processor and pulse until fruit is crushed.
4. If starting with fresh pineapple place in a medium saucepan over medium heat, bring to a simmer, and cook for 4-5 minute; ensuring it doesn’t boil or too much liquid evaporates. Then transfer to large mixing bowl. (If using canned pineapple skip this step)
5. Using an electric mixing with the whisk attachment place eggs, vanilla extract, brown sugar and granulated sugar and mix.
6. Beat on medium-high speed for 3 minutes until creamy; then on medium speed pour in oil in a slow steady stream until combined.
7. Add to the bowl of cooled pineapple along with mashed bananas and finely coconut and combine.
8. Sift flour, baking soda, cinnamon, ginger, cardamom and salt together into the wet mix and using a spatula fold until combined.
9. Pour cake into pan and bake for 50 minutes or until a cake tester inserted comes out clean.
10. Remove from oven and let cool in pan on wire rack for about one hour then turn onto a serving platter, carefully remove the parchment paper and set aside to cool completely.
Frosting
11. Place mango into food processor and process until it becomes a puree. Pour into bowl and set aside.
12. Add butter and cream cheese to the food processor (no need to wash the bowl) and process until smooth.
13. Add confectioners’ sugar, pulse to combine, then add mango puree.
14. Pulse again until evenly mixed and scrape into a bowl.
15. Keep in the fridge covered for 2 hours as it need time to thicken before frosting the cake.
16. Spread thick layer of mango frosting over the top and sides.
17. Place fruit in a small bowl, mix gently and spoon onto top of cake in the center.
18. Pressing flaked coconut into the sides of cake and serve.

Tips
• Cream cheese frosting can be made a day ahead.
• Unfrosted cake will keep for about 3 days in an airtight container. One frosted best eaten the same day. Leftovers can be kept in the fridge for two day max and just bring cake back to room temperature before serving.

Please Enjoy

My thoughts
This is another amazing recipe from this book. I am not the biggest fan of Ottolenghi savoury cookbooks primarily because of how hard it is to source those weird ingredients and I have two on my shelf. I am so so happy I took the gamble and gave Sweet a shot. My only let down was the mango frosting; which split even though I followed the directions exactly. The frosting split the moment the mango puree hit it and it really bothered me. I decorated my cake with coconut chips to add a little more texture and effect and lessened the amount of sugar by half. (I only used ½ cup of granulated sugar and omitted the ½ cup light brown sugar). This cake was divine and reminded me of a spin on a Christmas fruitcake; but white instead of the usual brown and laden in liquor. The reviews were great everyone loved it and I was told this was one of the best cakes I’ve made (Thanks Sweet). I really enjoy these fruit based desserts rather than the cakes with all the thick frosting atop. Once I figure out the frosting situation or just omit the mango puree portion this will be in my top five recipes.

Grapefruit Tart

Grapefruit Tart – Candy Coated Culinista

Yield/Serving: 9” tart
Prep Time: 5 min.
Cook Time: 15 min.
Difficulty level is: Easy

Ingredients
Tart Shell

• 1 large egg, separated
• 1 tbsp milk
• 1 ¼ cup plus 2 tbsp all-purpose flour
• 4 tsp granulated sugar
• 1/8 tsp sea salt
• 1 stick cold unsalted butter, cut into cubes
Grapefruit Curd
• 9 large egg
• ½ cup granulated sugar
• 3 pink grapefruits, zested & juiced
• 2 sticks of butter, cut into pats, cold

Assembly
Curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and salt until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together resembling peas.
4. Pour mixture into a tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour lime curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.

Tips
• Half the curd recipe if desired or use curd for topping ice cream, berries & fruits, pancakes or parfaits.

Please Enjoy

My thoughts
My tarts are getting more and more rustic and I don’t know why; my tart crust isn’t like it used to be in the first tarts I ever made. I will dissect the tart shell and bake time and see if I can get my tarts back to what I remembered. Otherwise the tart was tart and burst of grapefruit in every bite. I enjoyed the pieces of grapefruit in the curd.

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