Chipotle Orange Baklava Recipes

CHIPOTLE-ORANGE BAKLAVA

Steps:

• Preheat oven to 350°. In a food processor, combine the first 5 ingredients; pulse until walnuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter., Cut into 36 triangles. Bake until golden brown, 35-40 minutes., Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally., Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.

CHOCOLATE BAKLAVA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
• Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
• Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.
• Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
• Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
• Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

ORANGE-PECAN BAKLAVA

Steps:

• Preheat the oven to 325 degrees F.
• Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
• Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
• Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
• Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
• Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
• As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
• Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
• Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
• Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

ORANGE-CHIPOTLE CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

CHIPOTLE ORANGE CHICKEN

Steps:

• Rinse chicken and pat dry with a paper towel.
• Place chicken in an 8 x 12 inch Pyrex baking dish.
• In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle.
• Rub mixture onto chicken.
• Pour orange juice over chicken.
• Marinate chicken in the refrigerator, time permitting for up to 3 hours.
• Bake at 350°F for 1.5 to 2 hours.
• Serve.

CHOCOLATE BAKLAVA

Steps:

• Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. , Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.

CHIPOTLE-ORANGE SHRIMP

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

WINTER SALSA WITH CHIPOTLE AND ORANGE

Steps:

• In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
• Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
• Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.