SODA BREAD WITH DARK CHOCOLATE AND CANDIED ORANGE PEEL
Categories Bread Chocolate Citrus Fruit Breakfast Brunch Bake Orange Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 large round loaf
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper; butter parchment. Whisk first 5 ingredients in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in chocolate and orange peel. Whisk buttermilk and egg in medium bowl to blend; add to dry ingredients. Stir just until incorporated.
- Turn dough out onto floured work surface and knead gently just until dough comes together, about 5 turns. Form dough into 6 1/2-inch-diameter round, about 2 to 2 1/2 inches high. Transfer to prepared baking sheet. Using sharp knife, cut 1-inch-deep, 3-inch-long slits in top of bread, forming sunburst pattern.
- Bake bread until well browned and very firm when pressed and tester inserted into center comes out clean, turning baking sheet halfway through baking, about 1 hour 10 minutes total. Transfer bread to rack and cool completely, at least 3 hours. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
ORANGE PEEL BREAD
Grandma-Ag's Orange Bread - This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable. I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas.
Provided by Bob
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 3h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 97.2 g, Cholesterol 50.3 mg, Fat 8.1 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 553.5 mg, Sugar 52.5 g
CHOCOLATE-DIPPED ORANGE PEEL
Provided by Julien Merceron
Categories Candy Chocolate Dessert Orange Edible Gift
Number Of Ingredients 7
Steps:
- Making the Candied Orange Peel
- Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
- Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
- The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
- Dipping
- Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)
CHOCOLATE-DIPPED CANDIED ORANGE PEEL
This is such an elegant confection! The contrast between the zippy orange peel and rich chocolate is so delicious. I tuck them into my gift baskets I put together during the holiday season.-Edna F. Lee, Greeley, Colorado
Provided by Taste of Home
Time 2h35m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
CHOCOLATE COVERED CANDIED ORANGE PEEL
Make and share this Chocolate Covered Candied Orange Peel recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h40m
Yield 3 cups, about
Number Of Ingredients 7
Steps:
- With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
- Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
- Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
- In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
- Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
- Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
- Cool on racks that have been coated with nonstick cooking spray.
- Store in a covered container in the refrigerator. Yield: about 3 cups.
DARK CHOCOLATE COVERED CANDIED ORANGE PEELS
You know how the "home made" version of something is always better? Imagine a home made "Terry's Chocolate Orange"!
Provided by Lottidawe
Categories Candy
Time P1DT6h
Yield 72 pieces
Number Of Ingredients 4
Steps:
- Cut oranges in half. Juice the halves.
- "Gut" the orange halves of all pulp & pith.
- Slice the halves into strips or triangles (I do triangles).
- Blanch orange peels so they will retain their colour.
- Candie the orange peels: aproximately 1/2 cup water & 1 cup sugar per 3 oranges; bring all 3 to a boil then immediately reduce heat to a simmer; simmer until all liquid has been absorbed by the oranges; STIR FREQUENTLY!
- Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet.
- Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet.
- COOL.
- Melt dark chocolate in a double-boiler and proceed to dip the candied orange peels in the chocolate and lay on waxed paper in a cool, dry place to set. A cold cellar is ideal. If you have a garage, there is good in colder climates.
- ***One of the best things about these candies is that you can spread out making them over a week or two! Refrigerate orange peels after each step in an airtight container.
- ***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.
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SODA BREAD WITH DARK CHOCOLATE AND CANDIED ORANGE PEEL
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- Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper; butter parchment. Whisk first 5 ingredients in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in chocolate and orange peel. Whisk buttermilk and egg in medium bowl to blend; add to dry ingredients. Stir just until incorporated.
- Turn dough out onto floured work surface and knead gently just until dough comes together, about 5 turns. Form dough into 6 1/2-inch-diameter round, about 2 to 2 1/2 inches high. Transfer to prepared baking sheet. Using sharp knife, cut 1-inch-deep, 3-inch-long slits in top of bread, forming sunburst pattern.
- Bake bread until well browned and very firm when pressed and tester inserted into center comes out clean, turning baking sheet halfway through baking, about 1 hour 10 minutes total. Transfer bread to rack and cool completely, at least 3 hours. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
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