Citrus Fruit Candle Centerpiece Recipe For Zucchini

CANDIED ZUCCHINI

Steps:

• Peel and cut off ends of zucchini. Quarter length wise and remove seeds and soft centers with a spoon. Cut into half inch pieces.
• Combine 2 cups sugar, water and kool-ade in a medium pot. Cook over high heat until mixture comes to a boil and sugar disolves. Reduce heat to medium low and add zucchini.
• Simmer until zucchini is tender, 15-20 minutes.
• Set a strainer over a large bowl and drain zucchini. Allow to drain and cool for 30 minutes. Reserve liquid for making more candy later.
• Place zucchini pieces in a food dehydrator for about 8 hours or until mostly dry but still slightly sticky (Alternately you could place pieces on a cooling rack over a cookie sheet and put in the oven set to the lowest temperature with the door craked slightly).
• Roll pieces in granulated sugar and let cool completely.
• Store in an air tight container.

CITRUS FRUIT CANDLE CENTERPIECE

Steps:

• Slice the oranges, limes and lemons 1/8-inch thick.
• Put a wire rack on top of a cookie sheet and lay each piece of sliced fruit on the rack.
• Preheat oven to 250 degrees.
• When the oven is hot, place the rack of fruit in the oven and let "bake" for two hours (if your fruit is taking a long time to dry, turn the oven off and leave the fruit in overnight.
• When the fruit is dry and cool, hot-glue the citrus pieces to one another by overlapping them in line with the candle's base. Do not glue-gun the candle directly or the wax will melt.
• When the candles are completely decorated, and the glue is dry, stagger the candles in the middle of your Thanksgiving table and weave the berry branch throughout.

ZUCCHINI FRUIT COCKTAIL LOAF

Steps:

• In a large bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack.

CITRUS CANDLE HOLDERS

Steps:

• At least 1 hour or up to 2 days before using:Select firm colorful fruit. With a sharp knife, slice off top of fruit about one-fourth of the way down. Using a melon baller or teaspoon, remove the pulp leaving a 1/4 -inch shell do not cut through the rind. With knife, cut a scalloped or pointed design around the rim of the shell then cut a decorative design or filigree in the sides. Wrap each shell separately in a damp paper towel place in a plastic bag. Refrigerate until ready to use.Place a candle in each candle holder and group in clusters. Surround with greenery.

GOLDEN CITRUS ZUCCHINI DRESSING

Steps:

• Base recipe:
• Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste-some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
• Golden citrus zucchini dressing:
• Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.

CANDIED ZUCCHINI STRIPS

Steps:

• Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add zucchini. Reduce heat to medium. Simmer, with a round of parchment placed directly on the surface, until zucchini are translucent, 15 to 20 minutes. Let zucchini cool in syrup.
• Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 1 hour. Use immediately.

CANDIED CITRUS

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.