



As a special order, we were recently commissioned to create a festive assortment of handmade shortbreads, to be given as gifts. We ran to the orenji test kitchens to dream up new flavors of shortbread, and settled on five: some classic and some brand new!
We began with our classic Tahitian vanilla bean shortbread (decorated with pink sugar), and our now-classic Hawaiian lavender shortbread (with lavender sugar)-- now a holiday favorite, and one of out most-requested items. To these two delicious flavors we added three "new" flavors-- orange blossom and tangerine (with orange sugar), French Roast coffee (with white sugar), and Matcha green tea (with red sugar). Each of these flavors is robust, which is unexpected in such a a delicate cookie!
We recently had the pleasure of preparing a "dessert feast" for a local company, for their employee holiday party. We created a sizable buffet of whole and individual desserts, cookies, candies, and truffles. There was so much variety, it will probably take us a few posts to review it all... so, be sure to check back!
This post will focus on three of the whole desserts created. The first (pictured above and below) was a spiced and caramelized pear tart. The pears, slow roasted with vanilla and brown sugar, sat atop a creamy baked almond custard layer. A flaky buttery pastry crust provided the base of this delectable and festive dessert, with leaf cutouts and crunchy white sanding sugar finishing the top. This was one of the first desserts to be finished, and people were asking for more! It was so popular, we have added it to our 2009 Winter Holidays Pricing Guide, so that others can enjoy it as well!
Nothing says the winter holidays like gingerbread. Our gingerbread is quite traditional, although (of course) it contains on orenji twist of sorts. We start with both fresh and crystallized ginger, to which we add plump blueberries and a hint of balsamic syrup. Taken together, the brown sugar and molasses, coupled with the holiday spices, ginger, and blueberries create a deliciously moist and flavorful gingerbread. It's perfect on it's own, or with a traditional vanilla sauce. Either way, you can't stop at just one piece!
The last of three desserts reviewed today is a cheesecake. Here at orenji, we're known for our cheesecakes. Moist and creamy, dense and flavorful, orenji cheesecakes are like no other! This particular cheesecake is our "midnight cookies and cream" cheesecake-- a coffee flavored base packed full of chocolate cookie crumbs. A rich chocolate crust adds texture, and Kahlua-infused bittersweet ganache provides a burst of flavor! Despite being so rich, it's hard to stop eating this delectable dessert!
In 1985, at the age of 12, Jacob Palm, the owner of orenji and culinary artist behind our creations, made his first holiday cookies. Nearly twenty-five years later, we are still making cookies in the same manner— by hand, with trusted family recipes.
The history of orenji cookies began in upstate New York, with Jacob watching his mother, Linda—the first major influence on orenji holiday cookies-- bake holiday classic cookies, and gradually (to her delight!) replacing her as the holiday baker. It was in these early days that holiday cookies were mostly for friends and family, although sales began shortly thereafter.
Here at orenji, we love krispy rice cereal treats! We make them for every holiday, in a variety of festive shapes! For the winter holidays, we make snowflake-shaped treats, dipped in smooth and creamy Bittersweet chocolate and drizzled with white chocolate. The treats are decorated here with icy white and purple decorations, and tied with festive snowflake ribbon.
They are the perfect "winter wonderland" pops, easy to eat on their sturdy wooden sticks!