Saturday, December 29, 2007

Orange Sugar Cookies with Chocolate Fondue (About 1 1/2 hours)

One of the cookies that I've made for the past 3 Annual H Christmas Parties is the Orange Sugar Cookie. The recipe actually calls for lemon zest and lemon juice but I thought that the orange flavor would be awesome with the dark chocolate fondue that I serve at the party. I also made marshmallows and cut up fruit for dipping in the chocolate. Here are the sugar cookie and chocolate fondue recipes:

Orange Sugar Cookies
Adapted from Martha Stewart Christmas

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated orange zest, plus 1 tablespoon fresh orange juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Granulated sugar

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
2. Put sugars and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the orange juice. Reduce speed; gradually add flour mixture, and mix until just combined.
3. Scoop dough using a scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with wet fingers. Sprinkle tops with granulated sugar
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Chocolate Fondue
From Epicurious
1 cup premium cocoa powder (Valrohna or Scharffen Berger), sifted
1 1/4 cups spring water
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces (premium) semi-sweet chocolate, chopped

Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

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