Candied Orange Peel at Epi. This looks interesting.http://www.epicurious.com/recipes/recipe_views/photo/231866
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Looking to use some of my candied orange peel and found this "Soda Bread w/Dark Chocolate &
- Thread starter gayr
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Got figs?? These are yummy. Rec: Dried Fig, Orange, and Chocolate Bonbons
Dried Fig, Orange, and Chocolate Bonbons
Dried figs and chocolate are a heavenly combination. These little spheres of ground fig, chocolate, walnuts, and candied orange zest are dipped in melted chocolate. Use the best chocolate you can find for this recipe.
Makes about 20 pieces.
6 oz. moist dried Calimyrna or Black Mission figs, stems trimmed, cut up (about 1 cup packed)
1/2 cup broken walnuts
1/2 cup bittersweet chocolate chips or slab chocolate, chopped
4 oz candied orange peel, cut into 1/2-inch pieces (about 1/2 cup)
4 oz. Bittersweet slab chocolate, coarsely chopped
3 tbsp unsalted butter
Coarsely chop the figs in a food processor. Add the walnuts, chocolate chips, and the orange peel. Process until the mixture is chopped together and gummy enough to form a ball.
Keeping hands wet with water, squeeze the mixture, 1 tbsp at a time, into firm round balls. Place the balls on a parchment paper-lined tray or a cookie sheet. When the balls are formed, refrigerate until very cold, about 1 hour or more.
Combine the coarsely chopped chocolate and butter in a small saucepan and melt, stirring often, over low heat until smooth. Using tongs, dip each ball into the chocolate to coat about half of it; let the excess drip off. Place the chocolate-dipped fig balls on a wire rack set on a cookie sheet until the chocolate is set. (To set the chocolate quickly, refrigerate the balls.) When the chocolate is set, place the bonbons in pleated candy papers and store in the refrigerator until ready to serve. These keep for 2 weeks or more.
Notes: Sticky business - Make easy work of chopping dried figs by using the food processor, but to prevent sticking, first brush or spray the bowl and metal blade lightly with a thin film of flavorless vegetable oil. The same vegetable oil-coating trick works on a knife blade or scissors when cutting or snipping figs by hand.
Source: from a class I took with Marie Simmons last year. The recipe is in her cookbook called Fig Heaven.
Dried Fig, Orange, and Chocolate Bonbons
Dried figs and chocolate are a heavenly combination. These little spheres of ground fig, chocolate, walnuts, and candied orange zest are dipped in melted chocolate. Use the best chocolate you can find for this recipe.
Makes about 20 pieces.
6 oz. moist dried Calimyrna or Black Mission figs, stems trimmed, cut up (about 1 cup packed)
1/2 cup broken walnuts
1/2 cup bittersweet chocolate chips or slab chocolate, chopped
4 oz candied orange peel, cut into 1/2-inch pieces (about 1/2 cup)
4 oz. Bittersweet slab chocolate, coarsely chopped
3 tbsp unsalted butter
Coarsely chop the figs in a food processor. Add the walnuts, chocolate chips, and the orange peel. Process until the mixture is chopped together and gummy enough to form a ball.
Keeping hands wet with water, squeeze the mixture, 1 tbsp at a time, into firm round balls. Place the balls on a parchment paper-lined tray or a cookie sheet. When the balls are formed, refrigerate until very cold, about 1 hour or more.
Combine the coarsely chopped chocolate and butter in a small saucepan and melt, stirring often, over low heat until smooth. Using tongs, dip each ball into the chocolate to coat about half of it; let the excess drip off. Place the chocolate-dipped fig balls on a wire rack set on a cookie sheet until the chocolate is set. (To set the chocolate quickly, refrigerate the balls.) When the chocolate is set, place the bonbons in pleated candy papers and store in the refrigerator until ready to serve. These keep for 2 weeks or more.
Notes: Sticky business - Make easy work of chopping dried figs by using the food processor, but to prevent sticking, first brush or spray the bowl and metal blade lightly with a thin film of flavorless vegetable oil. The same vegetable oil-coating trick works on a knife blade or scissors when cutting or snipping figs by hand.
Source: from a class I took with Marie Simmons last year. The recipe is in her cookbook called Fig Heaven.
luisa_calif
Well-known member
I just made some triple orange scones....my own made up recipe...
Uses 1/2 cup candied orange peel, orange zest and freshly squeezed orange juice. Pretty darn good, but I'll make a few experimental changes next time. The recipe for chocolate/orange peel sounds very much like the proportions in a scone recipe.
Uses 1/2 cup candied orange peel, orange zest and freshly squeezed orange juice. Pretty darn good, but I'll make a few experimental changes next time. The recipe for chocolate/orange peel sounds very much like the proportions in a scone recipe.
agm_cape_cod
Well-known member
Here is a biscotti recipe I like that contains Candied Orange Peel
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
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