how to supreme an orange | apt 2b baking co.

Supremed citrus fruit is a beautiful garnish for all sorts of citrusy dishes – sweet & savory- and will make your fruit salads look classy as hell. The video below illustrating how to supreme an orange is the first in a new video series that Pete and I are tackling together. It will be full of basic kitchen techniques, and little how-tos - like how to frost a cake, roll out pie crust, and make rough puff pastry. I am so excited to share it with you today! Knowing how to confidently supreme any sort of citrus fruit is such a great back pocket technique that will make you look and feel fancy in the kitchen.

A few of my favorite recipes in Sweeter off the Vine call for supremed citrus fruit (grapefruit jam and a citrusy cake) too. While I did my best to describe how to do it in words, I think a visual reference is the best way to show this sort of technique. Let me know what you think in the comments, and let me know what techniques you'd like to see in this series too.

SOME NEWSY ANNOUNCEMENTS

The winner of the Sweeter off the Vine Mega Giveaway has been notified, thanks to everyone for entering! The Tasting Rome Giveaway is still open, all you have to do is leave a comment to enter.

UPCOMING EVENTS

Keep an eye on the events tab for events all Spring and Summer long!

I have two events to celebrate Sweeter off the Vine in New York this week, and I would love to see you all there.

Wednesday, April 6, 6:30-8:30pm

West Elm Market Brooklyn, NY

New York friends, please join me at the launch party for Sweeter off the Vine! We'll have treats and snacks, and a glass of something bubbly, all donated by my friends at Fresh Direct. Come say hello, I'll also be giving out hugs and hi-fives! Books available for purchase. please rsvp.

Saturday, April 9, 1-3pm

Whisk Brooklyn, NY

Book Signing, plus treats!

And I couldn’t leave you all without a little recipe to use your new orange supremes, if you haven't eaten them already. This granita is super easy to throw together and so stunningly gorgeous. It is bitter and sweet, tart and cooling. Granitas are a wonderful, light dessert, and they look beautiful with some supreme citrus on top.

Blood Orange and Campari Granita

makes about 3 cups

The bitter, herbaceous notes of Campari play so nicely with sweet/tart blood oranges for a light and refreshing dessert that is super easy to make. Substitute Aperol for the Campari for a slightly sweeter treat.

2 cups water, divided

2/3 cup sugar

1 cup freshly squeezed blood orange juice

1/4 cup Campari

orange supremes to serve

Add one cup of the water and the sugar to a saucepan. Cook over medium high heat until the sugar is dissolved. Whisk in the remaining water, blood orange juice, and Campari. Transfer the mixture to a glass baking dish, cover with plastic wrap and freeze. Every 30 mins or so, scrape the surface of the mixture with a fork until it is completely frozen. Serve with supremes of citrus fruit on top.

orange blossom baklava | apt. 2b baking co.

I shared this recipe for baklava scented with the slightest bit of orange flower water (sometimes called orange blossom water) over on my Food52 column last week. I thought you all might like it too so I'm sharing it here. It's such a tasty recipe, and makes a ton of cookies that keep for a while. You can even freeze them!

My version of baklava is mostly traditional - packed full of buttery layers of phyllo pastry filled with walnuts and pistachios, but I added a few non-traditional extras to the syrup that is poured over the top. A split vanilla bean adds another layer of sweetness (and beautiful little seeds), and just a bit of orange flower water perfumes the cookies just slightly. If you are not a fan (or can’t find) the orange flower water a bit of cinnamon or cardamom is great in the syrup too.

For easy serving, transfer the individual pieces of baklava to cupcake liners or squares of parchment paper, then keep them in an airtight container at room temperature. Baklava can also be frozen, baked or unbaked. Just let it thaw in the refrigerator overnight before serving or baking.

Orange Blossom Scented Baklava

Makes one 9- by 13-inch pan, about 36 cookies

Syrup

1 cup sugar

1 cup mild honey

1 vanilla bean, split

1 cup water

1 tablespoon lemon juice

1 tablespoon orange blossom water

Baklava

8 ounces shelled pistachios, plus a few more to garnish

8 ounces walnuts

3 tablespoons sugar

2 teaspoons cinnamon

1/2 teaspoon cardamom

pinch salt

1 cup unsalted butter, melted

1 pound phyllo dough, thawed and at room temperature

To make the syrup: Bring the sugar, honey, vanilla bean, and water to a boil in a saucepan over medium heat. Stirring occasionally, boil the mixture until it reduces to a slightly syrupy consistency, about 5 minutes. Stir in the lemon juice and orange flower water and set the syrup aside to cool. Remove the vanilla bean pod when cool.

To make the baklava: Preheat oven to 350° F and butter a 9- by 13-inch baking pan. Trim the phyllo sheets so they will fit in the pan.

In a food processor, coarsely grind the pistachios and walnuts. Add the sugar, spices, and a pinch of salt and pulse to combine.

Line the pan with one sheet of phyllo dough and brush it with butter, repeat 5 more times. Sprinkle 1/3 of the nut mixture over the top. Top with 6 more sheets of buttered phyllo dough, followed by 1/3 of the nut mixture. Top with 8 sheets phyllo dough, buttering in between each layer. ((Your grand total of sheets: 6 + 6 + 6 + 8.) Brush the top of the phyllo with butter and trim any overhanging edges.

Use a sharp knife to cut 6 lengthwise strips through the top layer of the dough. Slice each strip diagonally into about 6 diamond shapes.

Bake the baklava until golden brown and crisp, 45 to 55 m inures. Remove the pan to a rack and carefully cut through the scored lines. Pour the cooled syrup over the hot baklava. Let sit for a few hours before digging in. Sprinkle with additional chopped pistachios. Store covered, at room temperature for up to one week.