Orange Peel Wine Recipes

ORANGE PEEL WINE

Orange Peel Wine image

Provided by Food Network

Time P7DT5m

Yield about 3 cups/750 ml

Number Of Ingredients 4

Ingredients

1 bottle (750 ml) dry white wine
1 medium organic orange
1/3 cup/65g sugar
8 coriander seeds, optional

Steps:

Open the wine. Pour out 1/2 cup to enjoy while you carry on with the recipe. (This is not greed; a bit has to come out or the bottle with overflow when you add the other ingredients.)
Shave the zest from the orange with a vegetable peeler. Remove every trace of bitter white pith from the back with a sharp knife. Poke the orange zest into the bottle of wine. Funnel in the sugar. Drop in the coriander seeds, if using. Recork the bottle. Turn it upside down and right side up a few times until the sugar has dissolved. Refrigerate for 1 week, giving the wine a shake once a day.
Strain the wine into a carafe and serve well-chilled as an aperitif.

ORANGE PEEL CHICKEN

Orange Peel Chicken image

In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice...

Provided by Alex Guarnaschelli

Categories main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 large navel oranges, scrubbed clean, quartered, skin removed from flesh, about half of the pith removed (save the flesh for another use)
1 1/4 cups sugar
12 black peppercorns
4 whole cloves
1 large cinnamon stick
1/2 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 large cloves garlic, minced
6 tablespoons canola oil
8 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1 pound skinless chicken breast, cut into bite-size (about 1/2-inch) strips
3/4 cup snow peas, ends trimmed, then sliced
2 large cloves garlic, minced
4 scallions, chopped
4 to 5 dried chiles de arbol, stemmed, seeded, and chopped, optional
2 tablespoons freshly grated ginger with skin
Steamed white jasmine rice, for serving

Steps:

For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

ORANGE PEEL COOKIES

Orange Peel Cookies image

This recipe was handed down from my great grandmother. These cookies go great with tea.

Provided by Tina Brobst

Categories Orange Desserts

Yield 18

Number Of Ingredients 8

Ingredients

1 cup shortening
1 ½ cups white sugar
1 cup milk
1 teaspoon baking soda
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour
3 teaspoons baking powder
1 whole orange with peel - chopped, seeded and puree

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Combine the shortening and the sugar and mix until light. Stir in the vanilla, milk and ground orange. Add the flour, baking powder, and the baking soda. Mix until combined. Let dough sit for 15 minutes then drop teaspoon sized drops onto greased cookie sheets.
Bake at 400 degrees F (205 degrees C) for about 7 to 10 minutes or until done.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 38.8 g, Cholesterol 1.1 mg, Fat 11.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 157.5 mg, Sugar 17.4 g

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