melissa-dallas
Well-known member
Charlie-have you made Malgieri's Belgian Breakfast Bread (Cramique)? It is on my list to try
and was just curious if anyone else had made it.
and was just curious if anyone else had made it.
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Any fun ideas for a dessert featuring candied orange peel?
- Thread starter richard-in-cincy
- Start date
dianncy1964
Well-known member
Happily, I can attest to how very delish this cake is smileys/smile.gif the candied peels would be great
agm_cape_cod
Well-known member
REC: Candied Orange and Pecan Biscotti
I use my leftover candied orange peel (which I make using the recipe from Better Than Storebought) in this recipe. With biscotti I sometimes do the first bake and then freeze the loaf until I need it then I defrost and do the second bake.
Candied Orange Pecan Biscotti
Bittersweet chunks of candied orange peel and
toasted pecans lend a delicious dimension to
these biscotti.
1 cup Candied Orange Peel (recipe follows)
¾ cup pecans
½ cup butter
¾ cup sugar
2 eggs
2 Tablespoons orange liqueur or orange juice concentrate, thawed
Zest of 1 orange, minced finely
2 cups plus 2 Tablespoons all-purpose or unbleached flour
1 ½ teaspoon baking powder
¼ teaspoon salt
Prepare candied orange peel and set aside.
To prepare biscotti dough, place nuts in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes, or until golden brown.
Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, orange liqueur, and orange zest. In a bowl combine the flour, baking powder and salt and mix in just until blended. Fold in nuts and the Candied Orange Peel. Divide dough in half. Place on a greased and floured baking sheet and form into two logs about 112 inch thick, l 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 to 30 minutes or until set and lightly browned. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 3 ½ to 4 dozen.
Candied Orange Peel
3 oranges (use peel only)
½ cup water
½ cup sugar
To prepare Candied Orange Peel, peel oranges, scoring the peel into 5 or 6 sections to make them equal in size. Place the peel in a saucepan, cover with water and simmer 10 minutes. Drain and let cool. With a grapefruit knife, lift off most of the white pith. In a saucepan combine the water and sugar. Bring to a boil and cook until dissolved. Add peel and let simmer until liquid is absorbed, about 45 minutes to 1 hour. Lift peel out onto waxed paper to cool.
Makes about 1 cup candied peel.
From:Biscotti by Lou Seibert Pappas
I use my leftover candied orange peel (which I make using the recipe from Better Than Storebought) in this recipe. With biscotti I sometimes do the first bake and then freeze the loaf until I need it then I defrost and do the second bake.
Candied Orange Pecan Biscotti
Bittersweet chunks of candied orange peel and
toasted pecans lend a delicious dimension to
these biscotti.
1 cup Candied Orange Peel (recipe follows)
¾ cup pecans
½ cup butter
¾ cup sugar
2 eggs
2 Tablespoons orange liqueur or orange juice concentrate, thawed
Zest of 1 orange, minced finely
2 cups plus 2 Tablespoons all-purpose or unbleached flour
1 ½ teaspoon baking powder
¼ teaspoon salt
Prepare candied orange peel and set aside.
To prepare biscotti dough, place nuts in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes, or until golden brown.
Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, orange liqueur, and orange zest. In a bowl combine the flour, baking powder and salt and mix in just until blended. Fold in nuts and the Candied Orange Peel. Divide dough in half. Place on a greased and floured baking sheet and form into two logs about 112 inch thick, l 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 to 30 minutes or until set and lightly browned. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 3 ½ to 4 dozen.
Candied Orange Peel
3 oranges (use peel only)
½ cup water
½ cup sugar
To prepare Candied Orange Peel, peel oranges, scoring the peel into 5 or 6 sections to make them equal in size. Place the peel in a saucepan, cover with water and simmer 10 minutes. Drain and let cool. With a grapefruit knife, lift off most of the white pith. In a saucepan combine the water and sugar. Bring to a boil and cook until dissolved. Add peel and let simmer until liquid is absorbed, about 45 minutes to 1 hour. Lift peel out onto waxed paper to cool.
Makes about 1 cup candied peel.
From:Biscotti by Lou Seibert Pappas
Ricotta Cheesecake with Glazed Orange Peel. I'm sure candied peel will work.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=67544
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=67544
dianncy1964
Well-known member
I made Joe's recipe and its so great~ this is an awesome recipe / keeper for sure
remember Josh's Orange Swirl Cheesecake? you could use candied peel in the crust and in the topping
http://eat.at/swap/forum6/13_Creamy_Orange_Swirl_Cheesecake_posted_by_Josh
http://eat.at/swap/forum6/13_Creamy_Orange_Swirl_Cheesecake_posted_by_Josh