Dessert Thursday March 29, 2018

Candied Orange Slices

candied-orange-slices-image-768x1152

Today we are useing oranges fro a dessert!

  1. Ingredients

    • 4 small oranges I used tangelos
    • 4 cups water
    • 2 cups granulated sugar plus more for coating

    Instructions

    1. Fill a large bowl with ice water and set aside.

    2. Add the 4 cups water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 1 minutes. Transfer the orange slices to the bowl of ice water. Use a ladle to set aside 2 cups of the water used for boiling and discard the rest.

    3. In a large pot or skillet, add the 2 cups reserved water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

    4. Turn the heat to medium-low and arrange the orange slices in a single layer. Simmer for 45-60 minutes or until rinds are slightly translucent. Swirl the slices in the pan every 15 minutes to make sure they are evenly coated with the sugar water.

    5. Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.

    6. Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.

       

      From: https://www.bakedbyanintrovert.com/candied-orange-slices/

 

Fruit of the Week: Orange pt. 5

Preparation and Serving:
– Wash oranges under running water to remove dirt and any pesticide residues
– Remove peel after scoring superficially on the skin with your fingers or using a knife
– Remove rind and fibers and gently peel off membranes and seeds
– They can also be eaten by slicing the fruit horizontally into two halves and scooping out sections of the halves with a spoon
– Oranges can be eaten fresh, added to salads, used in desserts or jams, or processed for its juice or fragrant peel
– If using oranges for juice, bring them to room temperature beforehand
– Orange peel can be used as flavoring, garnish, to make orange zest
– Orange blossoms can be made into orange blossom water (often used in desserts), tea, honey
– Orange leaves can be boiled to make tea
– Orangewood can be used for seasoning grilled meat
– Marmalade is a spread that uses all parts of the orange

Honey Cinnamon Oranges

Honey Cinnamon Oranges
Makes 2-4 servings

Ingredients:
2 oranges (navals are good)
2 tablespoons honey
2 teaspoons ground cinnamon
fresh mint leaves, torn (optional for garnish)

Directions:
1. Peel the oranges and slice into 1/4-inch thick slices.
2. Place on a serving platter.
3. Mix honey and cinnamon in a small bowl.
4. Drizzle the honey mixture over oranges and garnish with mint leaves.
5. Enjoy!

Fruit of the Week: Orange pt. 4

Selection and Storage:
– Orange season is from October until February
– Buy oranges that are firm yet yield to gentle pressure, have a bright color, no wrinkles on the skin, feel heavy for their size, and have a sweet aroma
– Avoid any soft fruits with spots and mold
– Oranges can be kept at room temperature for a week or so or up to two weeks inside the fruit/vegetable compartment of the fridge
– Keep them loose and place in a cool area away from moisture as they tend to get mold infection early
– Store freshly squeezed orange juice inside the freezer to use later
– Store dried orange zest in a cool, dry place in an airtight glass container

Mandarin Orange Salad

Mandarin Orange Salad
Makes 6 servings

Ingredients:
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup vinegar
1/2 cup oil
1/2 head iceberg lettuce
1/2 head romaine lettuce
1/2 cup thinly sliced celery
2 green onions
1-1/4 cup mandarin orange
1/4 cup sliced almonds
6 teaspoons white sugar

Directions:
1. Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
2. Heat until sugar dissolves.
3. Cool.
4. Meanwhile cook almonds and 6 tsp sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds are coated.
5. Cool and break apart.
6. Break apart lettuces into bite size pieces.
7. Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
8. 5 minutes before serving toss with mandarin oranges, sugared almonds and cooled dressing.
9. If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.
10. Enjoy!

Fruit of the Week: Orange pt. 3

Health:
– Great source of vitamin C
– The white part of the rind is a source of pectin (great source of fiber) and has nearly the same amount of vitamin C as the flesh and other nutrients
– Orange peel is edible and has higher contents of vitamin C, more fibre, and contains citral (helps our body synthesize vitamin A)
– WARNING: It is recommended that you only eat the peel of organic oranges to avoid pesticides and herbicides

Cranberry Orange Cookies

Cranberry Orange Cookies
Makes 48 cookies

Ingredients:
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners’ sugar (aka icing sugar)

Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
3. Beat in the egg until well blended.
4. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
5. Combine the flour, baking soda and salt; stir into the orange mixture.
6. Mix in cranberries and if using, walnuts, until evenly distributed.
7. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
8. Cookies should be spaced at least 2 inches apart.
9. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden.
10. Remove from cookie sheets to cool on wire racks.
11. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth.
12. Spread over the tops of cooled cookies.
13. Let stand until set.
14. Enjoy!

Fruit of the Week: Orange pt. 2

– The orange is subdivided into four classes: common oranges, blood or pigmented oranges, navel oranges, and acidless oranges
– Other citrus species also known as oranges (but are actually not) are: the Bergamot orange, grown mainly in Italy for its peel, used to flavor Earl Grey tea and the Mandarin orange which is the ancestor of the common orange
– Originated in southern China, northeastern India, and perhaps southeastern Asia
– First cultivated in China around 2500 BC
– Citrus fruits were introduced to to Europe in Italy by the crusaders in the 11th century
– Spanish explorers introduced the orange to America in 1565 when Pedro Menéndez de Avilés founded St Augustine in Florida
– Brazil is the world’s leading orange producer, followed by the United States and China
– Orange peel can be processed to be used in animal food, perfume, aromatherapy oils, household cleaners, used as a slug repellant
– Orange blossoms are associated with good fortune
– The blossoms are often used in bridal bouquets or head wreaths and to make perfume
– Orangewood from orange trees can be made into cuticle pushers and tools for electronics

Wild Rice with Oranges (not recipe shown)

Wild Rice with Oranges
Makes 5 servings

Ingredients:
1 package (6 oz.) brown and wild rice mix
2 oranges, peeled, separated into segments, then halved
1/3 cup vegetable, chicken or beef broth
1/2 cup sliced red onion
1/2 cup each bite sized strips red and green bell peppers
1 tsp. freshly grated orange zest
1/4 tsp. dried sage
1/8 tsp. ground pepper

Directions:
1. Prepare rice mix according to package directions, cooking in unsalted water.
2. In a skillet heat a few Tbsp. of chicken broth.
3. Sauté onion in broth 3 minutes, add bell peppers and more broth if necessary, stir in orange zest, sage and pepper.
4. Sauté 3 to 4 minutes more or until vegetables are tender.
5. When rice is done, stir in orange half segments and vegetable mixture, heat through and serve.
6. Enjoy!

Fruit of the Week: Orange

– The orange is a citrus fruit
– There are both sweet and bitter oranges, we eat the sweet ones
– Is a hybrid, possibly between pomelo and mandarin
– Has been grown and harvested since ancient times
– As of 1987, orange trees were the most cultivated fruit tree in the world
– Orange trees are widely grown in tropical and subtropical climates
– In 2010, 68.3 million metric tons of oranges were grown worldwide
– As of 2012, sweet oranges accounted for approximately 70% of citrus production
– The orange tree is an evergreen, flowering tree, with an average height of 30 to 33 ft
– Oranges generally have ten segments (carpels) inside, and contains up to six seeds (or pips)and a porous white tissue – called pith or, more properly, mesocarp or albedo — lines its rind
– The rind of the ripe fruit can range from bright orange to yellow-orange, but often has green patches or, in warm areas, stays entirely green

Easy Orange Marmalade

Easy Orange Marmalade
Makes 1 jar

Ingredients:
1 medium navel orange (with the thinnest peel you can find)
2 tablespoons water
1/2 cup sugar (or 1/4 cup of sugar and a 1/4 cup of Splenda)

Directions:
1. Wash the orange thoroughly.
2. Cut off both ends of the orange.
3. Cut the orange in half, cut each half into about eight sections.
4. Place the orange sections in a food processor and pulse until the peel is in tiny pieces.
5. In a medium saucepan place the orange pieces, the water and the sugar and bring to a gentle boil.
6. Boil for 15 minutes, stirring frequently.
7. Let cool, then place in a glass jar with a tight fitting lid.
8. Refrigerate to store.
9. When it is cold it is ready to eat.
10. Enjoy on toast, muffins, bagels, etc.!