Homemade Orange Wine

Orange wine

What is told in the ear of a man is often heard 100 miles away. ~Chinese Proverb

My mom always told us to mind our own business. It is a sign of respect to other people. But one Tuesday afternoon in the organic market in our area, I couldn't help myself eeves dropping two wine connoisseurs conversation. Their topic was how to make your own Home-made Orange Wine. I hope you like my Wordless Home-made Recipe this Wednesday.


This wine is just perfect for summer. The light and fruitful flavor of this wine will perfectly harmonize with the color and odor of the season.


Orange Wine

for every liter of white wine or rose wine you will need
2 organic oranges
20 cl of alcohol of at least 40% (I suggest you use Calvado, Armanac, Grand Marnier etc)
16 teaspoons of sugar

Cut the oranges in quarter. Mix the wine, alcohol and sugar together and let the oranges macerate for three weeks in this mixture. You need to put them in one big plastic container tighly covered like an empty water plastic container. Everyday you need to shake a little bit. After three weeks maceration, filter the wine twice to be sure that there is no more orange pulp left in the wine. Pour them on your wine bottles and put back the cork. Orange wines are served cold to accompany your white meat dishes, seafoods, or desserts. This wine is also best appreciated for the apperitif.

Drink moderately....

You can also try my other wine recipe:

Walnut wine

Homemade Ice-cream Cone

Home-made Ice-cream cone with Vanilla Almond Ice-Cream

"Ah, summer, what power you have to make us suffer and like it." ~Russel Baker

I kinda agree with him for summer is my favorite season. Now that mercury in Southern France is hitting 36 degrees Celsius outside, I feel like I'm reliving my best childhood memories all over again. Running half-naked outside, sleeping on the grass with the dragonflies and eating my favorite "dirty ice-cream". Well, too bad only in my dream now.

My Wednesday edition of Wordless Home-made recipe is my contribution to Mike's You Scream, I Scream, We all Scream for Frozen Desserts.

And by the way, a big big hug goes to the gorgeous and lovely Leslie of Hungryhousewife for awarding me with this Yum Yum Blog Award. I hope she forgives me for still not sending the email I promise her. :-)

Home-made Cones with Vanilla-Almond Ice-Cream Creme Chantilly and Caramel Syrup for the cones

adapted from original recipe of Sandra
90 g of butter
90 g of sugar
1 egg white
45 g of flour

Melt the butter. Incorporate gently the sugar and mix well. Fold in the egg white and whisk vigorously. Lastly add the flour and continue whisking. On the parchment paper put a laddle of this mixture and with the help of a spatula flatten it forming a circle with a thickness of about 1 cm. Be sure to put an ample space in between each cone you will make. Preheat the oven at 170°. Bake for about ten minutes , be attentive on the last part of the baking time to avoid burning them. Take them off from the oven. Wait for about a minute before forming your cone. Do not wait to long or you will not be able to shape it anymore.

Vanilla Almond Ice-Cream
adapted from original recipe
100g of sugar
80g of chopped almonds
100ml fresh cream
1 vanila bean pod
150 g of thick cream

In a casserole bring the fresh cream to a boil. Turn off the fire and infuse the vanilla pod that is cut into two for about ten minutes. In another casserole put the sugar and 3 tablespoons of water and start making a syrup. Once the sugar has melted and you have a beautiful consistency, fold in the chopped almonds. Pour the sugar-almond syrup on your vanilla fresh cream. Whisk the heavy cream and fold this into the mixture. Pour your mixture on your ice-cream container and refrigerate it for a minimum of four hours.

You scream, I scream, we all scream for ice-cream!

You can try my other Ice-cream recipes:

Mango Ice-cream with coffee macadamia nuts biscuits

Homemade Burger Buns

Home-made Burger buns

Yay, Its Wednesday again! Time for my Wordless Home-made Recipes although this time it won't be wordless.

Food sometimes intertwined with memories.

You open a box of chocolate it reminds you of your first kiss. You pour a glass of wine it recalls your first date. Savor your gelato and you’ll remember your last vacation to Italy. Food awakens our senses, comforts it, heals and nourishes it.

As my teeth greedily touch my burger last night, I couldn’t help but reminisce my first misfortunate encounter with this sandwich. You know, when we were kids my dad made a pact to bring each one of us every day of his payday to eat any food that we want. Let’s call this a father and daughter food tripping. His salary wasn’t enough to bring the three of us together so we really need to take turns. When it was my turn I thought so hard what I wanted and so I decided that day I wanted to have my favorite soft ice-cream. I don’t know what happened that day, but probably all my guardian angels were sleeping. That day there was a nationwide power interruption in Manila. We walked for hours desperately trying to find an ice-cream house that has generator. But it was in vain. Before the sunset, our feet and body ceded the crusade. I was crying on our way back home. My dad insisted that I choose another food that I would want to replace the ice-cream with. I was really stubborn on having ice-cream but as we passed by a small makeshift “cheapish” hamburger stall, my hungry stomach did not resist to its calling. It was so good from the first bite and the second one. And as I put the last bite of this burger the electricity went back.

Home-made Burger buns
for about 4 big buns or 8 mini-buns

350 g of flour (about 3 1/2 cup)
1 tablespoon of sugar
2 teasepoon of salt
5 cl of warm water
10 cl of milk
1 tablespoon of dry intstant yeast (about 10 g)
3 tablespoons of vegetable oil (I used colza oil)
some sesame seeds
1 egg for brushing the surface

Start by dissolving the yeast in the warm water. Let this mixture stand for about ten minutes. Then on your working table put your flour and make a small well put your milk, salt, sugar and add your dissolved yeast. Mix with your hands gently until its well mixed. Add your oil and continue working the dough. Knead the dough for about ten minutes until it becomes elastic and doesnt stick to your hand. Do not forget to put flower on your hands and on the table to help you kneading the dough. It is advisable to weigh your dough, in that case you will have even sizes for your buns. Cut the dough depending on the number of buns you want and size. Shape them like a buns by getting sides of the dough and tucking it under. Let this dough rise for about an hour and half. Cover them with a towel. Before baking brush them with egg white and sprinkle with sesame seeds on the top. Bake them at 200° celsius for about 15-20 minutes for the big ones and about ten minutes for the small one. Cool them in rack.


My other home-made recipes:

Home-made Apricot Cinnamon Jam
Home-Made Croissant
Home-made Yogurt
Home-made Walnut Wine