I’m sharing with you today a special recipe I enjoyed eating growing up. My grandfather created this recipe, but my fondest memories of it were from my great grandmother, she would bring a pink pastry box to our house every time she came to visit; it was filled with fried creams. The only time I make these is Christmas time, so I figured this was the perfect time and place to share these with you. My mom is very old school and won’t let me give out the original recipe, so I have to respect her wishes; but she never said I couldn’t create a new one for you!
Fried Orange Creams with Nutella Ganache
1 qt. milk, whole
1 qt. ½ & ½
1 ½ cups granulated sugar
1 vanilla bean, split in half and seeds scraped out
1 cinnamon stick
Rind of one small orange
1 ½ cups semolina flour
1 ½ tbsp. cornstarch
Breadcrumbs, plain
2 large eggs, beaten
Canola or vegetable oil for frying
1) Remove rind from orange, I like a vegetable peeler, you just want the very outside, none of the white.
2) In a medium saucepan combine milk, 1/2 and 1/2, vanilla bean seeds and pod, cinnamon stick, and rind from the orange. Heat on medium heat until boiling; turn off heat, cover and let sit for 20 minutes or so.
3) Strain milk mixture through a strainer and into a large stockpot; add the sugar and bring milk mixture up to a boil on medium high heat. Add semolina flour and cornstarch, whisk until well combined and no lumps. Bring to a boil and whisk constantly for 5 minutes. Make sure and turn down your heat a bit, milk scorches easily.
4) Pour into a greased 13” x 9” baking pan. Let cool on counter for 20 minutes or so, then cover with plastic wrap and refrigerate overnight.
5) Pat off any condensation with a paper towel, then cut into 2” squares or diamonds and roll in beaten egg and breadcrumbs.
6) Heat canola oil in a deep skillet on medium high heat, drop in fried creams carefully, don’t overcrowd pan and cook for 2-3 minutes till browned, flipping once. Let cool for a few minutes prior to serving or I promise you will burn your tongue. The outside is crispy and the inside is warm and creamy.
Nutella Ganache:
1/2 cup nutella
¼ cup heavy cream
Combine two in a small saucepan, heat on low, till melted, whisking to combine the two. If not smooth enough, add a little more cream.
If you really want some drama in your life, pour a tablespoon of Grand Marnier or other alcohol on top of the fried creams and light them on fire! That was the way they were served in the restaurant.
5) Pat off any condensation with a paper towel, then cut into 2” squares or diamonds and roll in beaten egg and breadcrumbs.
6) Heat canola oil in a deep skillet on medium high heat, drop in fried creams carefully, don’t overcrowd pan and cook for 2-3 minutes till browned, flipping once. Let cool for a few minutes prior to serving or I promise you will burn your tongue. The outside is crispy and the inside is warm and creamy.
Nutella Ganache:
1/2 cup nutella
¼ cup heavy cream
Combine two in a small saucepan, heat on low, till melted, whisking to combine the two. If not smooth enough, add a little more cream.
If you really want some drama in your life, pour a tablespoon of Grand Marnier or other alcohol on top of the fried creams and light them on fire! That was the way they were served in the restaurant.
Time to get the Christmas going around here. Checking one thing off the list stockings are hung with great care.
Gifts are being wrapped, cards are being written. Starting to feel a whole lot like Christmas around here.
Best way to spread holiday cheer is baking lots of cookies to share! Here is a recipe you may want to try Cranberry Pecan Cookies with Orange Glaze. I'm starting full swing cookie production today so I hope to give you some cookie updates soon.
Take a break when you need one; no one will take care of you except you. I received an early Christmas present and I couldn't be more overjoyed! I was sure I was on the Naughty List, but maybe I'm on the Nice list after all.
I'm hoping to be back soon, but I plan to fully enjoy the holidays with my family and friends.
Happy Holidays Everyone,
Gina
