Fennel Orange Brittle Recipes

ORANGE-BRAISED FENNEL

Orange-Braised Fennel image

Serve this dish alongside our Roasted Wild Striped Bass.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 6

Ingredients

2 bulbs fennel, trimmed (1 1/2 pounds)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
Coarse salt and freshly ground pepper
1/2 cup dry white wine

Steps:

With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

ORANGE-BRAISED FENNEL

Orange-Braised Fennel image

Provided by Sunny Anderson

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
3 fennel bulbs, trimmed and each cut into 6 wedges
1/2 cup chicken stock
1/2 cup fresh orange juice
2 cloves garlic, chopped
Salt and freshly ground black pepper

Steps:

Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

FENNEL SEED AND ORANGE PEEL BREAD

Fennel Seed and Orange Peel Bread image

My son and daughter, both professional chefs, love the taste of fennel. They always insist that I make my fennel seed and orange peel bread when they come to visit. A bread machine will make the kneading easier, but it is not necessary. I have never used the bread machine to mix this one, as it is big enough for two loaves, and thus won't fit in my small bread maker. Hand touched is always nicer anyway. The loaves can also be braided for a nice touch.

Provided by jroot

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h40m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups milk, scalded
⅓ cup honey
2 tablespoons maple syrup
1 ½ teaspoons salt
2 (.25 ounce) packages active dry yeast
½ cup warm water (100 degrees F (38 degrees C))
7 ½ cups unsifted white bread flour, divided
1 ½ teaspoons grated orange zest
1 ½ teaspoons crushed fennel seeds
¼ cup butter, melted and cooled to lukewarm
1 egg white, slightly beaten

Steps:

Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.5 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.6 g, Sodium 171.3 mg, Sugar 5.9 g

ORANGE FENNEL SALAD

Orange Fennel Salad image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

FENNEL ORANGE BRITTLE

Fennel Orange Brittle image

Categories Candy Citrus Dessert Quick & Easy Orange Fennel Summer Vegan Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 3

Ingredients

2/3 cup sugar
1 1/2 tablespoons fennel seeds, toasted
1 teaspoon finely grated fresh orange zest

Steps:

Line a large baking sheet with a sheet of foil, then lightly oil foil. Cook sugar in a dry 12-inch nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in fennel seeds and zest, then quickly pour onto baking sheet, spreading with back of spoon before syrup hardens.
Cool on baking sheet 5 minutes, then break into pieces and pulse in a food processor until finely ground.

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