Skip to main content

Chocolate-Covered Candied Orange Peel

I decided to use the peels of my treasure trove of oranges to make candied orange peels. I first boiled the peels in water. I then drained and reboiled in sugar water.
Once I strained the sugar water, I prepared the orange peels. Not only did boiling them make them easier to cut into thin strips, it also simplified stripping the inner rind. I rolled them in some sugar along with cinnamon and nutmeg.
A day later, I went the extra mile and dipped them in chocolate. I used my cold plate trick to temper the chocolate, although with limited success. But no matter, the peels still taste great, particularly for a non-obvious food. For good measure, I stuffed some dates with pecans and dipped them, too. Wow, are they tasty.

Comments

Popular posts from this blog

Serious Spices

During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.

Brooklyn: Ganso

When I hit the ground in Brooklyn, I was in the mood for something fast and fun. I decided to try this small, hip ramen shop. I ordered the traditional miso ramen. I enjoyed the slightly salty broth and the firm, toothy noodles. The egg and pork belly provided a nice spot of protein. It was a satisfying meal for a cold winter evening.

Tucker: Monterrey

This restaurant, part of a regional chain, has been in the neighborhood for untold ages. Its feel is cozy and welcoming. The staff is very nice. I ordered an interesting dish, pork and cheese on a sizzling platter. The cheese makes this a very different dish from fajitas. The cheese browns and crisps up, putting a real spin on the pork. The browned cheese complements the sweetness of the pork to make a very umami dish.