Orenji Spring & Mother's Day Pricing Guide Now Available!

The orenji Spring 2008 and Mother's Day Pricing Guide is now available!

In the guide you will find a delicious selection of handcrafted chocolates, confections, cookies, brownies, shortbreads, and cupcakes, as well as our Sweet Fortune line of exotic chocolate "fortune cookies!"

To access the pricing guide, please click on the following link:

Orenji 2008 Spring and Mother's Day Pricing Guide

Or access the pricing guide in the "links" section of the blog, below and to the left!

We look forward to helping you celebrate Mother's Day with a special treat from orenji!

Sweet Fortune: Spring Flavor

Easter 2008 presented us with the perfect opportunity to expand our Sweet Fortune line of gourmet fortune cookie-shaped chocolates. Each chocolate is hand poured, hand filled with an exotic truffle filling, and subsequently assembled into a "cookie."

Our newest flavor in the line was a Bittersweet and white chocolate shell filled with a milk chocolate truffle infused with the flavors of vanilla and Earl Grey tea. Sweet FortuneSmooth and smokey, sweet and sharp, the truffle filling is unique and delicious-- the perfect complement to the smooth Belgian chocolate enrobing it!




As with all of our Sweet Fortune confections, the finished product is artfully presented in Chinese take-out containers-- in this case, pastel colored, for Easter-- and closed with fine satin ribbon.



We will highlight additional flavors, as our product line increases. Until then, we wish all our faithful readers and customers Sweet Fortune!

Easter Treats: Packaging

Easter 2008 presented some fun and creative opportunities to package our treats. In general, we like a simple, clean aesthetic in our packaging-- much like in our food!

We choose simple white boxes, which we tie with beautiful satin ribbon, and decorations of the season!

Simple, elegant, beautiful.

Thanks to all who made our Easter 2008 season so successful! We look forward to serving you again in the future!

Easter Treats: Chocolate Eggs

Here at orenji, we love chocolate. More than that, we love creating with chocolate... and Easter 2008 provided the perfect opportunity! In celebration of the festive spring holiday, we set out to create some delicious hand-poured chocolate truffle eggs. In the end, we were quite pleased with the results!

At the right, you see two of our varieties of eggs-- milk chocolate eggs filled with two peanut butter fillings. The first filling was smooth and deep in flavor, combining the finest Belgian milk chocolate with creamy organic peanut butter. The second filling, was denser in texture, and richer in peanut butter flavor. Taken together, the eggs were an explosion of flavor!

The bittersweet chocolate egg pictured contained a smooth and creamy chocolate-caramel truffle filling-- the finest Belgian milk chocolate combined with our own hand-crafted sea salt caramel! Deep and rich.

Our peanut butter eggs-- some in signature orange foil, were a very popular item!

Joining them in the selection pictured at left were bittersweet chocolate and cappuccino-truffle filled eggs. Dark, rich espresso joined smooth bittersweet Belgian chocolate to create a delicious truffle filling. Surrounded by bittersweet chocolate, and drizzled with fine white chocolate, these eggs were a coffee lover's dream!

Beautifully packaged in spring-colored "tulip" cups, these Easter treats made the perfect addition to any Easter basket!

The last of our varieties of hand-poured Easter eggs were filled with a toasted coconut and caramel filling. Chewy, and delightfully textured (thanks to the crunchy freshly toasted coconut), the filling was the perfect complement to the smooth Belgian chocolate enrobing it!

Just one more day of Easter coverage! Make sure you check back tomorrow...

Easter Treats: Gourmet Popcorn

We continue our review of treats made during the 2008 Easter season...

An orenji highlight of nearly every holiday season is our ever-popular line of gourmet popcorns!

For Easter, we prepared five types of gourmet popcorn:

peanut butter, salted peanut, & milk chocolate caramel corn (pictured)

“tropical fantasy” popcorn-- toasted coconut, macadamia nut, & milk chocolate caramel corn with white chocolate

“rocky road” popcorn— bittersweet chocolate, toasted almonds, miniature marshmallows, & white chocolate

“creamsicle” popcorn— orange scented white chocolate, milk chocolate, hand-candied orange peel, cashew pieces

“coffee-toffee” popcorn—espresso infused milk chocolate, hand-crafted English toffee chunks, salted cashews, white chocolate

Packaged by the half pound, with delicate satin ribbon, this popcorn is addictive... and the perfect snack!

Next post will focus on our hand-crafted chocolate eggs with truffle fillings... You don't want to miss that post!

Easter Treats: Brownie Eggs

Here at orenji, we are developing a reputation for our brownies... and we're okay with that-- At least it's a good reputation!

The brownies we prepared for Easter 2008 were a variation on our classic "blondie" family recipe. We took our traditional recipe-- rich in brown sugar caramel and vanilla flavors-- and packed it full of freshly toasted coconut, macadamia nuts, and milk chocolate chips.

But we didn't stop there!

Baked in egg-shapes, we then coated the brownies in the finest Belgian white chocolate-- velvety smooth and sweet. A sprinkling of toasted coconut, and a drizzle of fine Belgian milk chocolate completed these large and delicious brownies.

What else did we make for Easter 2008? You can be sure that you can read all about our creations on comparing apples and orenji! Be sure to come back and visit!

Easter Treats: Homemade Marshmallows

For Easter 2008 we decided to embark on a new adventure-- homemade scented marshmallows...

Light, creamy, sticky, and delicious, we were extremely pleased with the results. Our homemade marshmallows are scented with Tahitian vanilla, orange, or raspberry-- each as delicious as the last.

For Easter, we opted to coat the edges of the marshmallows in festive pastel sanding sugars... Of course, the marshmallow are also available in traditional white, or any color of your choosing!

Packaged in bags of four, or larger boxes, these marshmallows are a unique culinary treat-- markedly different from the bagged marshmallows one might purchase at their local grocery store. We would highly recommend trying orenji homemade marshmallows!

Come back and visit comparing apples and orenji tomorrow for more highlights of the Easter 2008 season! See you then...

Easter Treats: Egg-Shaped Krispy Pops

As with past holidays, here at orenji we are quickly becoming known for our decorative krispy cereal treats...

For Easter 2008 we opted to create egg-shaped krispy cereal treat "pops"-- egg-shaped confections on a bamboo skewer for easy eating. Simple, sweet, and delicious, these treats proved to be extremely popular!

Once the krispy treats are created-- buttery, crispy, marshmallow, vanilla, and candy-coated chocolate pieces in pretty pastel colors-- they are shaped into eggs... and then the real work begins!

Partially dipped in the highest quality Belgian white chocolate, and drizzled with milk chocolate, these confections are as beautiful as they are delicious!

Each krispy pop is packaged either individually or as a pair, and then finished with a beautiful pastel satin ribbon. These make perfect gifts for colleagues, friends, family... or yourself!

orenji krispy treat pops-- the perfect addition to any Easter basket!

More treats tomorrow... but what will they be? You'll have to check back to find out!

Easter Treats: Orange-Scented Shortbread

We created many special and delicious items for Easter 2008. Over the next two weeks we will review some of the highlights... some items you will have seen before. Others will be orenji firsts!

One of the new items that we created for the Easter season-- which proved quite popular with our customers-- were orange-scented shortbread cookies in the shape of tulips, lambs, bunnies, and eggs.

The shortbread was light, flaky, and fragile, delicately scented with the acidic high notes of orange juice, oil, and zest. To complement the sharp orange taste and crispy texture, the shortbreads were dipped in smooth and creamy Belgian white and milk chocolates. The contrast of the smooth chocolate and the flaky cookie was a match made in heaven.

Delightfully spring-like sugar pastel discs completed the decoration of these beautiful Easter cookies.

For our orange-scented tulips, the tips were dipped in pastel colored coarse sanding sugar, evocative of spring-colored tulips...

As with past holidays, we also received a number of orders for our almond and orange shortbread bars. Rich and buttery, flavored with almond paste and toasted almonds, and filled with a sinfully delicious apricot and orange liqueur filling, these shortbread bars are the perfect combination!

Moist and sweet, our apricot-almond shortbread bars are perfect for dessert, snacks, or afternoon tea!

Tomorrow, more Easter 2008 treats from orenji! Be sure to check back!

Traditional Easter Hot Cross Buns...

This year, we had the distinct pleasure of preparing eight dozen traditional Hot Cross Buns for our local church. Hot Cross Buns are traditionally eaten on Good Friday, with a representative icing cross piped across the top of each bun.

Deliciously soft and moist, our Hot Cross Buns were spiced with a traditional blend of cinnamon, nutmeg, cloves, and a touch of cardamom (an orenji twist!) and studded with black currants, black and golden raisins, and candied citrus peel.

Leavened with yeast, these delicious breakfast treats are dense and hearty, the sweet citrus-vanilla icing the perfect complement to the spicy undertones. Each bun was hand-shaped, hand cut, and hand-decorated!

Perfect with a cup of tea of coffee, the orenji Hot Cross Buns inspired the recipients to sing the popular children's song written for them:

Hot Cross Buns,
Hot Cross Buns,
one ha' penny,
two ha' penny,
Hot Cross Buns!

If you have no daughters,
give them to your sons,
one ha' penny,
two ha' penny,
Hot Cross Buns!

Tomorrow, more Easter treats. See you then!

Elegant Easter Entertaining... Desserts!

Our review of elegant Easter entertaining continues, focusing on dessert and after-dinner snacks.

Following plated dessert (detailed below), guests relaxed, enjoyed the beautiful California weather, as the event space was converted to a "martini lounge..." Festive Easter-inspired martinis were served, along with snack foods and miniature cakes (pictured right).

Cakes included hazelnut genoise with Frangelico, and French cashew-praline buttercream. These deliciously light, yet rich, cakes were decorated with caramelized sugar "glass."

Rich chocolate genoise with whipped milk chocolate ganache and fresh raspberries were decorated with hand-modeled bittersweet chocolate roses.

Chocolate carrot cakes, with candied carrot completed the selection of miniature cakes.

Also served was a refreshing selection of grilled vegetables and hummus, fresh cheeses, and freshly baked breads and toasted flatbreads.

Our plated dessert of the evening was a delicious combination of textures and flavors:

warm bittersweet chocolate carrot cake was topped with malt ice cream, and accompanied by
a smooth and creamy vanilla-saffron crème anglaise. Verjus poached white peaches and candied fennel and carrots added textural and acidic components, perfectly complementing the bitterness of the cake and sweetness of the ice cream.

Our guests enjoyed a relaxing evening, from hors d'eouvres to four plated courses, after dinner martinis, sweets, and snacks. All in all, a wonderful, successful event!

But what else did orenji get up to during Easter? The hand-made chocolates, sweets, and bread products will be reviewed in the coming days. Be sure to keep checking back!

Elegant Easter Entertaining...

After a brief hiatus (and a well-deserved vacation!), we have returned to the orenji kitchens (and the computer, as well), to detail our busy Easter season!

During the Easter season, we had the privilege and pleasure to provide some elegant dining experiences, like the one pictured here.

The tablescape was set with classic white linens, with centerpieces and place-settings adorned with fresh wheat grass, festive satin ribbons, and hand-modeled Easter chocolates. Butter roses and fresh lemon leaves completed the spring look of the table.

The menu served (pictured above) consisted of the following:

“deconstructed” edible flower salad
maché , shiso & champagne vinaigrette
toasted pistachios, sea salt, cracked Indian pepper
white stilton with dried apricots
roasted golden beets, hazelnut oil

Japanese “pickled” carrot
frizzled sugared leeks


trio of sorbets
lavender &vanilla bean
blood orange & juniper berry
pepito melon & rosemary
hibiscus flower soup


entrée
braised lamb breast, pan reduction

creamy polenta, mascarpone, sweet garlic, chives

fricassee of glazed root vegetables, beurre monté

Israeli pearl couscous “risotto,” pea shoots,
cranberry beans, chanterelle mushrooms

grilled asparagus, saffron oil, grapefruit, bacon

fresh fruit medley, balsamic-mint syrup


dessert
warm bittersweet chocolate carrot cake
Verjus poached white peaches
malt ice cream
vanilla-saffron crème anglaise
candied fennel, carrots

Other easy festive decorations included fresh tulips in bright spring colors with accompanying jelly beans!

Handmade goat cheese and cracked black pepper biscuits filled with smoked salmon and dill butter were the perfect hors d'eouvre.

Rye crisps with camembert, apricot roasted garlic marmalade, roasted apricots, and toasted black walnuts also got our guests' taste buds ready for the main event!

The deconstructed edible flower salad was beautifully composed, the fresh spring flavors of each component able to be enjoyed separately, or mixed together by the diner if desired.

In a future post we will highlight the dessert served at this elegant Easter dining event. Be sure to check back!