Blood Orange Chia Pudding

I saw a photo of this chia pudding while scrolling through facebook? twitter? idk, some social media something and I wanted to make it asap. The pinky hue of blood oranges never fails to lure me in this time of year.  I know I am a little behind the times sharing a recipe for the ever ubiquitous chia pudding on this here dessert and baking blog, but rest assured I have been a private chia lover for awhile now. I think it started in my bakery days when I tried to pack up a healthy "lunch" to bring to work most days, that I ate at 10am - baker's lunch time. I'd make a batch of muesli packed with oats and chia seeds then I'd top it off with some nuts and fruit.

The tapioca fan in me LOVES chewy/crunchy chia seeds and I guess they have some health benefits too, but you are going to have to consult a non-dessert blogger for those. I'm just here to share this pink pud. I'm probably going to have to make some for real tapioca pudding too. Keep your eyes peeled. 

Hope you are having a restful start to the weekend!

Blood Orange Chia Pudding

from Bon Appetit

serves 2

1/2 cup plain yogurt or plant-based milk 

1/2 cup freshly squeezed blood orange juice (from about 2 oranges)

2 tablespoons honey, plus more to serve

1/4 teaspoon orange flower water (optional)

pinch salt

1/4 cup chia seeds

2 blood oranges, for serving

chopped pistachios, for serving

Whisk the yogurt, blood orange juice, orange flower water, salt, and honey in a bowl. Whisk in the chia seeds. Cover and chill overnight.

Supreme the oranges. See a handy how-to here.

Divide the pudding between two bowls, top with orange segments, chopped pistachios and additional honey if desired.

Orange Blossom Scented Baklava

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.