This recipe for Orangette Tea Sandwiches is from the Foodista Best of Food Blogs Cookbook
C&B&R Featured Cooks Chris & Karen, the peche
The last recipe we tried from Foodista Best of Food Blogs Cookbook was a real treat from Brittan Heller at The Suitcase Chef. The recipe title Orangette Tea Sandwiches doesn’t do this justice. Let’s try this instead: Sweet/Tart Citrus Curd + Nutella Dessert Panini That Will Blow Your Mind. This was such a special pairing. We would never have known about Korea’s hallabong fruit without this recipe (or how to substitute tangerine and orange juice for it). Nor would we have thought of doing a sweet dessert panini. Brilliant.
Featured Recipe: Orangette Tea Sandwiches
Brittan Heller writes:
Today I brought home a new fruit. New fruit days are exciting! Romanized it is called a hallabong. It was softball sized and orange like a Halloween pumpkin. Unlike other citrus fruits I’ve found, it had a characteristic bump at the top, very thick skin, and no seeds. The taste was a pleasing combination of mild grapefruit and tangerine. It looked like it would smell wonderful, but my hallabong had no scent. However, what it lacked in odor it made up for in beauty.
Hallabong fruits are very expensive in Korea. Typically, a flat of eight or so perfect fruits will be sold for roughly $20. The fruit is given as a present for Lunar New Year, Chusok (Korean Thanksgiving), or one’s birthday. Mine had made their way from the flat into the grocer’s case because they were slightly imperfect (thus making them perfectly affordable). The word hallabong describes the region where these fruit come from in Korea. Hallasan is a mountain on Jeju Island, a southern honeymooners’ paradise where tangerines, green tea and hallabongs are cultivated. The bump at the top is supposed to resemble this mountain. The hallabong originated as a hybrid fruit in Japan. There it is called a dekopon and generically known as shiranui. Dekopon describes both the bump on the top (deko-) and one of the two citrus fruits that were crossed to create it: a kiyomi, a satsuma hybrid; and the pon-kan, a tangerine with orange-sized fruit. Basically, in family reunion language, it’s a tangerine twice removed.
We enjoyed the hallabongs for breakfast with plain yogurt. They needed nothing else. However, if you’re feeling creative, try these orange curd paninis they taste like orangettes (candied orange peel dipped in chocolate)!
Orangette Tea Sandwiches
Featured Recipe From: Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices
Yield: Serves 4
- ½ to ¾ cup fresh hallabong juice (use a mixture of fresh tangerine and fresh orange juice if unavailable)
- Grated zest of 1 orange
- 1 tablespoon lemon juice
- ¼ cup sugar
- 1 large egg
- 2 large egg yolks
- Pinch of salt
- 4 tablespoons (½ stick) unsalted butter, cut into chunks and softened, plus 1 tablespoon for cooking the sandwiches
- ¼ cup Nutella
- 4 slices soft white sandwich bread
First make the hallabong curd. Reduce the hallabong juice to ¼ cup in a medium saucepan over medium heat, 3 to 5 minutes. Pour it into a measuring cup to cool and add the orange zest and lemon juice.
In a medium bowl, whisk together the sugar, egg, egg yolks, and salt. When the hallabong reduction has cooled to room temperature, whisk it into the egg mixture in a steady stream.
Return the egg mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like thickness. It's done when you are able to lift the whisk from the pan and the curd holds its shape when it falls back into the saucepan. This should take 6 to 8 minutes, and the curd should reach 180°F.
Remove from the heat. For a smooth curd, press it through a strainer, or skip this step and leave the zest in for a stronger flavor. Stir in 4 tablespoons butter until well combined.
Store the hallabong curd in the refrigerator until cool. Place a sheet of plastic wrap over the top so it doesn't get a weird rubbery skin.
Next, make a panino with the Nutella and hallabong curd: Spread about 1 tablespoon Nutella and 1 tablespoon hallabong curd on a slice of bread. More can be added to your taste preferences. Top with the other slice of bread.
Make your panini in a Foreman Grill or a sandwich press for the greatest ease and crunch. Alternatively, place the remaining tablespoon of butter in a skillet over medium heat and swirl to coat the pan. When the butter ceases foaming, place your sandwich in the skillet. Weigh down the sandwich with a heavy small pan, if you wish, to make it more panino-like. Flip the sandwich when the bottom is golden brown. Remove from the heat when the bottom is crunchy and golden brown.
Cut into quarters and serve while warm. Enjoy for teatime or as a rich breakfast. A vanilla tea like Mariage Freres Bourbon Vanilla or a good Earl Grey goes wonderfully with the citrus and chocolate notes.
Brittan Heller, The Suitcase Chef
© 2010 Foodista
From Foodista Best of Food Blogs Cookbook, edited by Sheri L. Wetherell, Barnaby Dorfman, and Colin M. Saunders (Andrews McMeel Publishing)