• Ingredients: 26

Curried orange pita crisps with the zest of 1 navel orange removed with a vegetable peeler, olive oil, curry powder, four 6-inch pita loaves, coarse salt for sprinkling the pita crisps.

Ingredients

  • the zest of 1 navel orange removed with a vegetable peeler
  • 1/2 cup olive oil
  • 1-1/2 tsps. curry powder
  • four 6-inch pita loaves
  • coarse salt for sprinkling the pita crisps

For the brownie layer

  • 8 oz. fine-quality bittersweet chocolate, chopped
  • 1 1/2 sticks unsalted butter, cut into pcs.
  • 2 tablespoons instant espresso powder dissolved in 1 tbsp.  boiling water
  • 1 1/2 cups sugar
  • 2 tsps. vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 cup walnuts, chopped

For the cream cheese frosting

For the glaze

  • 6 oz. fine-quality bittersweet chocolate
  • 2 tbsps. unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons instant espresso powder dissolved in 1 tbsp.  boiling water

Raspberry 2 12-ounce bags frozen unsweetened raspberries, thawed 1/2 cup sugar 1/4 cup raspberry jam

To Decorate

  • 8 yards colorfast silk ribbons

For assembly

Directions

  1. Step 1 In a blender blend the zest with the oil and curry powder until the mixture is smooth and transfer the orange curry oil to a bowl.

    For this step you will need

  2. Step 2 Split the pita loaves, brush the rough sides with the orange curry oil, and cut the pita halves into 1/4-inch-wide strips.

    For this step you will need

  3. Step 3 Divide the pita strips between 2 baking sheets, sprinkle them with the salt, and bake them in a preheated 350°F.

    For this step you will need

  4. Step 4 oven, turning them occasionally, for 10 to 12 minutes, or until they are golden. The pita crisps keep in an airtight container for 5 days.