Orange Drop Doughnuts

Orange drop doughnuts

Courtney has made these doughnuts several times and made them again this snowy morning.  They are easy, tasty and there’s nothing better than a hot doughnut.

Sophie the orange zester
Oranges have been good so far this year. We have been buying them by the case at Costco.
Orange sugar
Finishing them off

Orange Drop Doughnuts – Cook’s Country

Orange-sugar coating

  • 1/2 cup sugar
  • 1 teaspoon grated orange zest

Doughnuts

  • About 2 quarts vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup sugar
  • 1 tablespoon grated orange zest
  • 1/2 cup orange juice
  • 2 tablespoons unsalted butter, melted

For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended).

For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.

Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 to 350 degrees, until doughnuts are crisp and deeply browned on all side, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.

Seared Scallops with Spicy Clementine Dipping Sauce

Mary Cavanaugh

We usually do this as an appetizer

Serves 20 (adjust accordingly)

  • 4 cups fresh squeezed clementine juice (just use orange juice – not one will know)
  • 2 t. ancho chili powder
  • Finely grated zest and juice of one lime
  • 6 T. butter, cut into 8 pieces

Scallops:

  • ½ cupt EVOlive Oil
  • 40 large sea scallops, patted dry
  • Salt/fresh ground pepper

Sauce: bring clementine juice, chile powder and lime zest and juice to boil.  Reduce and simmer 1 hour.  Should be thick and syrupy.

Remove from heat and whisk in butter, one piece at a time until incorporated.

In large skillet, over high heat, heat 2 T. olive oil until smoking.  Season scallops with salt and pepper.  Cook 1-2 minutes per side.

Serve with warm sauce.

Orange – Almond Lace Cookies

Bon Appetit – December 1999

Makes about 24

  • ¾ cup unsalted butter
  • 1 ½ cup finely chopped almonds
  • ¾ cup sugar
  • 1 T all purpose flour
  • 2 t grated orange peel
  • ½ t salt
  • 1 large egg, beaten to blend

Preheat oven to 325.  Line large baking sheet with parchment paper.  Stir ¾ cup butter in heavy medium saucepan over medium-low heat until melted.  Remove from heat.  Stir in nuts, sugar, flour, orange peel and salt; then stir in egg.  Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).

Bake cookies until lacy and golden brown, about 15 minutes.  Gently slide parchment paper with cookies onto rack; cool completely.  Transfer cookies to paper towels.  Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.