- Hi, I'm Beryl,
and the theme for today's video is... oranges.
I was inspired
by my last citrus episode where we did lemons.
So, today another citrus, the orange.
We have five dishes from five countries,
so let's get started.
(register chiming)
(soft music)
- Hi, everyone. My name is Jen.
I live in New York City,
but my family is from Eskilstuna in Sweden.
The dish I wanna talk to you all about today is orange soup
or apelsinsoppa in Swedish.
It's basically orange juice cooked
with some spices and potato starch to thicken it.
It's usually served cold
with either ice cream or whipped cream.
I, I really like it because I'm vegan now,
and it's a traditional Swedish dessert that I can still eat
and still enjoy.
And I have a lot of good memories associated
with it with my family around Christmas time.
I'm not sure how common it is across Sweden now.
I feel like it was more common in, in previous decades.
I haven't really heard
any, anyone else's families talking about it.
We usually eat it for special occasions.
It might seem a little bit counterintuitive to
have a cold soup and ice cream during Christmas time,
but that's when the oranges are sweetest, and,
and Sweden I feel like we eat ice cream,
no matter what time of year it is.
I think everyone should try this
because it's a little bit different,
and maybe a little bit lighter than your typical,
like, big holiday meal or heavy dessert.
I think it's super delicious.
It feels warm even though it's cold.
And I think that's such a nice
just juxtaposition, and yeah, I
I hope everyone ventures out to make it, cuz it's,
it's not a very difficult thing to make, and I feel like it,
it feels a lot more fancy and dressed up than it really is.
And I'm just happy to get to share something
that has so many good memories for me with all of you.
(upbeat music)
- Orange soup, not something that I ever expected.
I, I kind of before I tried
I just wonder what's the difference between orange soup
and just having spiced orange juice in a bowl.
(upbeat music continues)
I mean, maybe there's not much of a difference,
but this tastes really good.
Homemade whipped cream just, just hits different.
You know? The consistency is very thin,
so it definitely feels like it could just be juice, but
I mean, I like it.
It's kind of, it's kind of funny, not in a "haha" way
but in a "huh!" kind of funny way.
Mmm, those slices of orange in the orange...
(laughs)
Look, when I asked for an orange episode,
this is what I was talking about.
Make me think differently about something even as basic
as orange juice.
I love it.
Even though for Jen, this is a winter dish.
I feel like it's a really great summer dish
because you have it cold, and it's fruity.
And, I mean, it's soup, but it also could just
be like nice cold spiced, orange juice.
(laughs)
Before we go to the next dish, I wanna talk about the artist
in today's episode, her name is Anissa Riviére.
She is also the artist for this month's art club.
She said that she's always been a bit of an indoor person,
and so she loves painting objects from inside the homes
that show that they're more than just a collection
of inanimate things.
I have two print options this month
that everybody will get one of.
They're also individually signed,
and she sealed them up very nicely.
The link to join my art club, which is through
Patreon is going to be in the description.
Okay, let's go on to the next orange dish.
Before the next dish,
thank you to Birch Living for sponsoring this video.
Birch is a premium mattress in a box company.
They make non-toxic mattresses,
right here in America that are crafted with organic
and natural materials that have been sustainably sourced.
I actually got a Birch Luxe mattress for my parents,
and so that's where I'm unboxing it.
Look at my mom.
Look that's me and my mom when I was a baby.
So cute.
(laughs)
The Birch Luxe mattress is great because it's specially
created with breathability, cooling, and support in mind.
So in the summers
it's a very, very lovely mattress to sleep on.
(surprised laughing)
Holy crap!
Oh my God!
I think that having an organic mattress is not
something that most of us really think about,
but Birch works with ethical partners that adhere
to strict social, environmental and economic standards.
If you're questioning getting a mattress
in a box, it really, really is comfortable.
My parents are definitely enjoying their new mattress.
But if you do buy a mattress from them,
and you don't like it,
you get a 100 night sleep trial.
And if you decide to return it,
Birch will come and remove the mattress for you.
If you order a mattress,
you will also get two of their eco pillows
which are made from recycled plastic bottles.
Honestly, they were so soft.
It was very surprising.
All pillows, I've decided, should now be made
with plastic bottles.
The mattress also comes with a 25 year warranty
because mattresses are made to have for a long time.
If you are in the market for a new mattress,
I would definitely recommend Birch.
You can click the link in my description
or go to BirchLiving.com/Beryl,
and that will give you $400 off your order,
plus those two free pillows.
I think it's time to get back to the oranges.
(happy upbeat music)
- Hi, Beryl.
My name is Irene. I'm first generation Greek American,
and I live in New York City.
The dessert that I wanted to share
with you is called portokalopita.
Portokalopita technically means orange pie.
However, it's more like an orange phyllo cake
because it is made with phyllo strips,
and you create a vanilla orange custard.
And then after that is baked,
it's also soaked in an orange syrup.
I love portokalopita because I love citrus,
and it's just a very unique dessert.
It is very orangy in flavor, but not overwhelming.
You'll find it a lot
when you visit people's homes in Greece.
It's a common treat
that you'll find that they will offer you.
Portokalopita hasn't been a dessert
that I've always gravitated towards.
I actually found this recipe that I shared
with you about a year ago.
It is the first Greek recipe that I think inspired me to
be more creative in making Greek food.
I think people should try portokalopita.
It's unlike a lot of citrus cakes that you might have.
It doesn't have flour, so you don't get a sponge cake.
You get more of a bouncy custard texture.
It's very unique.
- When Irene said custard,
I kind of had a small panic attack, cuz I was like
there's no way I'm gonna be able to make this cake.
I made this cake, you guys.
I, I'm pretty sure I, not only made it,
I think I...
made it well.
It smells so good,
and it looks so moist in the perfect way.
(plucky music)
Oh my God!
This is so good.
This is so different.
It tastes custard-y,
but I did not make a custard, that's for sure.
Wow, it is also, so orangy in the most beautiful way.
Having made another Greek dish using phyllo
which by the way, was absolutely amazing.
I'm gonna link it in the description.
I am sleeping on phyllo.
I have always kind of just felt like,
what do you do with phyllo?
I don't really know.
Cutting it up and putting it in a cake
like this, is...
totally an incredible thing. I, I like...
It's like spongy,
but it doesn't feel like a typical cake.
It has something more like an oomph to it.
Like a little more of a like, "Mmm!" Like a "Mmm!
(laughs)
It's a joyful cake.
That's what it is.
It makes me feel like I'm a baker.
It makes me feel like I can do anything.
I'm not trying to talk myself down,
but like, this was a very easy cake to make,
and I think it is just impressive.
You could make this for anyone,
and they'd be like, "Whoa, whoa! You made this cake?"
And you'd be like, "Yeah, I made this cake."
I did it.
And if you happen to have any extra phyllo in your freezer
because one time you bought it, and you were like,
"Oh, I'm definitely gonna do something with it,"
but then you didn't do anything with it,
and then the phyllo just sat
in your freezer forever and ever, and ever,
and you keep seeing it, and you feel like it's haunting you.
Now, you can do something with it.
(laughs)
(soft plucky music)
- My name is Abha,
and I live in Missouri in the United States.
Although, I am originally from Kathmandu, Nepal.
The dish that I have for you today, is this wonderful
salad like dish from the hilly areas of Nepal called
suntala sadheko.
You can make this dish with any sort of citrus fruit,
but the most common fruits used
in Nepal are mandarin oranges, sweet oranges, and pomelo.
I personally like it
with a mix of pomelo and mandarin oranges,
because that is how my mom used
to make it when we were young,
and I have amazing memories of just laying out
in the winter sun with my family and devouring this dish.
I think you have to try this dish
because it is like nothing you have ever tried before.
It is a blend
of all these wonderful spices that somehow work together.
It has creamy base because of the yogurt,
but it is also spicy.
It is sweet.
It is just a burst of these different flavors.
I hope you really enjoy this dish.
I feel like it is a little piece of my childhood,
and it's definitely something I miss a lot while I'm here.
- There is a lot happening in this dish,
and I am very excited to try it
because I think that this is going to
throw my taste buds for a loop.
All over the place.
(laughs)
I'm like trying to catch up with my mouth right now.
Sweet and spicy, and like tangy, and
(smacks lips)
cumin-y; sesame tahini, like.
Wow!
Never have I ever had anything like this.
This is super cool.
You get like this sweet burst
of the orange, initially, and the kind
of curd that it's covered in makes it kind of creamy, right?
But then all of those spices that I put in it were like,
"Hey, now we're coming in and we're taking over your mouth."
And so my mouth is like really savory,
but then it's still kind of tingling from the sweetness.
It's, if you like a sweet and savory combination,
have I got the dish for you.
I had a little bit of trouble
with the turmeric and the mustard seed oil.
The first time I heated the oil way too long and burnt it.
I mean, it was smoking like a chimney.
So, if you do wanna try this,
you don't need the mustard seed oil to be so, so hot.
I would say just like hot enough
that when you put the turmeric in
it just kind of goes like...
(purring)
Just like a little bit.
This show has just taught me so much about food.
And I always believed myself to be this kind
of like worldly eater,
and, but then like I eat something
like this, and I think I know nothing
about anything because this just like...
This is nothing like anything I've ever had.
And that's an awesome thing.
(happy upbeat music)
- Konnichiwa.
Hi, I'm Keke.
I'm from Japan, which is where I live.
Today, I want to share with you mikan daifuku,
which roughly translates to orange daifuku.
In other words, soft rice cake.
Mikan daifuku is a traditional Japanese sweet
which consists of a full orange covered
in layer of red bean paste and wrapped in mochi.
If you cut it into two,
it looks a bit like the cross section of a boiled egg,
but depending on how you look at it,
it can also look beautiful, like a flower.
I like mikan daifuku because that region
which I come from, Yamaguchi produces lots of oranges.
So, I've grown up eating it.
The flavor of mikan daifuku is interesting
because there's lots of things going on.
The orange is tangy, the red bean paste is sweet,
and the mochi adds many flavor.
Daifuku has a long history, dating back to Edo period
which is a period between 1603 and 1867.
- (Beryl laughs nervously)
- [Keke] A good memory I associate
with mikan daifuku is when some of my friends from Canada,
the Philippines, and the UK came over to my house.
I gave them some mikan daifuku to try,
and they really like it, which made me very happy.
I think everyone should try mikan daifuku
if they get the chance because it's delicious Japanese sweet
with many years of history and tradition.
(speaks in foreign language)
Bye.
- The video that I watched to learn
how to make this, made it seem like
this was going to be easy,
and it wasn't. You have to microwave the dough,
and when I microwaved it, it just like got really weird.
(Beryl laughs nervously)
Everything just feels like it's kind of falling off.
Like I, I also realized when I went to cut the orange
that I couldn't remember which way it was,
and of course, I cut it the wrong way.
So, you know, good, good for me.
(scoffs)
Let's give it a try anyway.
I feel like the flavors are actually kind of correct,
but I, I don't know if - Oh my God, this is so sad.
Okay, you know -
Come on, dessert, work with me.
I do feel like it's right, but also wrong.
Like it tastes right, but it's not supposed to be like this.
Oyayi.
Strawberries are definitely more simple to eat
with this because there are no seeds.
(upbeat music)
The orange and the red bean paste, though,
tastes really good.
(laughs)
Gotta just laugh. You know?
It's so juicy.
Ugh. And sticky.
It's like two things from foods that make it
terrible to eat on camera.
It's a dessert that I definitely love to eat.
Perhaps not one that I love to make
or at least not for my first time on camera.
(laughs)
(happy flute music)
- My name is Susana. I'm from Lisbon, Portugal,
and the orange dish I want to talk
about is an artisanal candy, called cocós de gato.
Cocós de gato is Portuguese for... cat poop.
Yes.
Cat poop.
But it's delicious, I promise.
I like cocós de gato because it's a cheap treat
disguised as a fancy delicatessen.
It uses only the part
of the orange that you will throw away.
It's only the peel
with the smallest amount of chocolate on the outside.
It's usually even cheap chocolate, like baking chocolate.
You can make it at home,
but most people buy it in old school mercearia.
Mercearia is a Portuguese word
for a small neighborhood grocery store.
I can only find them in Lisbon,
and in handful of shops that still sell very traditional,
and very old school Portuguese sweets.
My husband is from the north of Portugal,
and he never heard of cocós de gato before.
To me, cocós de gato really connects
to the Portuguese cooking culture
because we like to use every single parts of the food items.
We make a delicious soup with the fish bones.
We eat every single part
of the pork, and we also eat orange peels, apparently.
Cocós de gato reminds me a lot of my dad.
My father was born and grew up in the 50's,
and in that time Portugal was still living
through a dictatorship.
We had a dictatorship between 1933 and 1974.
So, sweets candy was not that abundant.
You couldn't really import
from any countries, and most people were fairly poor.
So, sweets and treats were not that common.
So cocós de gato was my father's favorite Christmas treat.
And growing up,
my father always bought it for our Christmas Eve.
I think everyone should try cocós de gato because:
(a) You can go to dinner parties,
and say, you have already tried cat poop,
and maybe start a conversation.
And also because it's one
of those flavor combinations that you try
and you think, "Whoa, what a great idea.
Why have I been throwing away orange peels,
when I can make this with them?"
(soft lilting guitar music)
(Beryl claps)
- I have to say, I love that the dish is called cat poop.
(laughs)
I'm not sure if it totally looks like it.
Although, it doesn't not look like it.
I love that we're using the rinds.
I think this is so interesting.
Here we go.
It feels like a fancy candy.
It doesn't feel so much like I'm eating
the rind of an orange.
It's just kind of like a orange-ish candy thing.
I mean, I know that's what it is,
but what I'm trying to say, is it doesn't feel
like I'm eating an orange peel.
I like it.
The texture is definitely like a little bit chewier,
not like a gum chewy, but just like,
bite down chewy.
You can taste the cinnamon, too.
Susana sent this footage where she went
to one of the traditional candy shops in Portugal,
and I think this is so cool.
I love when you guys send these little peeks
into your world outside of just my living room
and kitchen that shows these things in true context.
It's awesome.
So thank you, Susana.
I'm linking my lemon episode
which has some super cool dishes in there,
if you wanna keep going down that citrus train,
and over here are the shorts that I've been making
about food history and surprising food facts.
And we'll see you all in my next video.