Candied Orange Zest Can Be Used For Garnishdecoration For Lady Food

CANDIED ORANGE ZEST

Steps:

• Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

CANDIED ORANGE ZEST (CAN BE USED FOR GARNISH/DECORATION FOR LADY

Steps:

• Cut the oranges into eight sections and remove the pulp from the peel.
• Using a sharp paring knife, cut away as much of the white pith as possible from the peel.
• Cut the remaining orange peel in half (or into strips).
• Place the orange zests and half of 1 of the lemons in a large saucepan. Add water to cover and bring to a boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half.
• Repeat step 4 two more times, each time covering the zests with fresh water and adding another lemon half.
• Combine the 3 cups water and the sguar in a saucepan and cook over medium heat until the sugar has dissolved.
• Add the zests and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes.
• Remove the pan from the heat and add the Grand Marnier. Leave the zests in the liquid, loosely covered, for at least 12 hours.
• Remove the zests from the liquid and set them on paper towels to drain. Roll them in the sugar, pressing sugar into the zests.
• Allow zests to dry slightly before serving.
• Store in an airtight container.

CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE

Steps:

• In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

SCRAMBLED EGGS AND ORANGE ZEST

Steps:

• Whisk all ingredients except butter together, then add the butter in small knobs at the end of whisking.
• Melt a knob of butter in a frying pan when it becomes a light brown colour add the egg mixture, cooking it at a high heat for the first few seconds while the curds firm.
• Then turn the heat down low and cook gently and very slowly, folding the egg mixture over until it starts to set but is still very slippery.
• Take off the heat and allow to set in the pan and serve while hot.
• Serve immediately with a sprig of parsley.
• Note ~ It will cook while left in the pan, so be ready to serve immediately, and serve with a sprig of parsley or chopped chives on top.

CANDIED ORANGE ZEST FOR ORANGE CHIFFON CAKE

Steps:

• Using a vegetable peeler, remove zest of orange in long strips; thinly slice lengthwise. In a small saucepan, combine sugar and water; bring to a boil over high. Add zest, and reduce heat to medium. Cook until zest is softened, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss zest with 2 tablespoons sugar. Store in an airtight container at room temperature up to 1 day.

CANDIED ORANGE ZEST

Steps:

• Using a vegetable peeler, remove orange zest in strips (leaving white pith behind); slice lengthwise into matchsticks. In a saucepan, bring 1/2 cup sugar and 1 cup water to a boil. Add zest; reduce heat to medium. Cook until zest is soft, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 day in an airtight container at room temperature.