Candied Orange Peel

So, I'm usually WAY too busy to attempt the Martha Stewart-ish kind of holiday razzle-dazzle this time of year. However, there was no way I was going to allow another Christmas to pass without tucking a new skill or recipe under my belt. And THIS was my year...
Well, I humbly stuck my toe into the kiddie pool of: CANDIED FRUITS - those glistening, succulent, sugar coated fruit gems we pay $$ for at the local designer Farmer's Market.
My husband requested a fruit cake, (not one of my favorites) so I decided it was the perfect opportunity to experiment with at least one personal contribution - Candied Orange Peel.
I've never attempted this before, so I went to a trusted source, Epicurious. Boy, I'm glad I did. :)
Yes, I tweaked it...you know me ~

Simple Candied Orange Peel makes approx. 4-5 ounces
3 large oranges, 1/4 inch of the top and bottom cut off
*(original recipe called for only 2 oranges, but 3 worked perfectly!)*
4 cups white sugar, divided
2 cups water
1 cup of Grand Marnier Liqueur
*(original recipe calls for only 3 cups of water)*

Slice 1/4 inch off the the tops and bottoms of each orange.



Score peel on each orange into 4 vertical segments. Remove each segment (INCLUDING the white pith) in 1 complete piece.



Cut segments into 1/4-inch wide strips.



Cook in large pot of boiling water for 15 minutes; drain, rinse and drain again.



In a saucepan over medium heat, bring the sugar, water and Grand Marnier to a boil. Stir to dissolve sugar.



Add peel, and return to a boil. Reduce heat. Simmer until peel is very soft, about 45 minutes. Drain.
Toss peel in 1 cup of sugar on a rimmed baking sheet, separating strips.



Lift peel from sugar and transfer to a sheet of foil. Let stand until coating is dry, 1-2 days. *TWEAK ALERT* (to speed things up, I used a fruit dehydrator for 1 1/2 hours. It worked perfectly!)



You'll notice that nowhere in this recipe does it mention the need to remove the "pith" of the orange. At first I was skeptical, understandably, but trust me - it isn't absolutely necessary. Yes, on the first day the peels will have a slightly bitter bite - but on day two it's virtually gone.

So after the fruit cake is made...I will take the left over candied peels and dip them half way into dark chocolate. THEN...remember the leftover Grand Marnier/Orange simple syrup I simmered the peels in for 45 minutes? It's coming with me to a Holiday Party tomorrow night, as it will help to make the perfect margarita! (wink!)

Have a beautiful Christmas and Holiday Season...I look forward to sharing with you in 2011!!

Oh, and thanks for the QUICKIE (wink!), I'll see ya next week!

Thanksgiving Recipes

I want to share a couple of family's favorite recipes...my way of sending a big hug to everyone!
There's nothing like a great apple pie and some homemade cranberry sauce to say a warm , "Welcome home!"
I hope you will enjoy these dishes as much as my family does.....

With so many apple pie recipes out there, I have to say this one is definitely my favorite! This apple pie won't disappoint...

Orchard Fresh Apple Pie Serves 8
Pie Crust:
2 cups flour
2 Tablespoons sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1/3 cup shortening
1/3 cup very cold unsalted butter, cubed
2 teaspoon cider vinegar
1 Tablespoon canola oil
5 Tablespoons heavy cream
1 egg, beaten with 1 teaspoon water
Sugar for sprinkling

Filling:
6 cups cooking apples, pared, cored, thinly sliced
1 cup sugar
4 Tablespoons cornstarch
1 teaspoon ground cinnamon
Freshly ground nutmeg to taste
1 1/2 Tablespoons butter, cubed

First, the crust:
Mix together in a large bowl all dry ingredients for crust. Cut in shortening and butter until mixture is well blended, but still has very small chunks of butter. Mix together in a small bowl, the vinegar, oil and cream. Slowly add this to the flour mixture and stir together well. Pour this onto counter and further blend together with palms of your hands. Then form dough into two disks. Wrap in plastic wrap and refrigerate for one hour. Roll out one disk into a 10" round. Place in a 9" pie plate.
Now, the rest:
Mix together in a large bowl the first 5 ingredients for the filling. Place filling in pie plate. Dot with butter. Roll out remaining disk to a 10-inch round and cover filling. Trim excess and seal edges of pie. Make slits in top of crust or cut a 1-inch round in center for ventilation. Brush some of the egg mixture on top crust and sprinkle with sugar. Bake on center rack in a 400 degrees preheated oven for 20 minutes, then reduce heat to 375 degrees and bake for another 40 minutes or until juices are bubbling inside and pie crust is golden brown. Cover edges with foil if necessary, to prevent burning.
Sooooo Good!!

Next...my cranberry sauce, which by-the-way is great any time of the year! We've enjoyed it on chicken and pork dishes throughout the year.....

Killer Cranberry Sauce
1 cup sugar
1 navel orange
1 tsp. freshly grated ginger
1/4 cup golden raisins
3 cups fresh cranberries - basically 1 bag
1 TBL. chopped pecans
Splenda or sugar to top off sweetness
a small dash of cinnamon and nutmeg

Grate your orange and add the zest to the sauce pan. Now add the juice from this orange to the pan as well. Grate enough fresh ginger to make roughly a teaspoon and add it to the pan.
Now, add your sugar and begin simmering over medium heat until the sugar dissolves.
Yes..you can add a tad more orange juice if the mixture looks extremely dry.
Now add your cranberries and cook only until they begin to pop! If you cook them too long, your cranberry sauce will be too seedy. Set aside and allow to cool before returning to the refridgerator. This sauce tastes best when it's made the night before your planned dinner.
ENJOY!!