Orange And Fennel Fudge Food

ORANGE AND FENNEL FUDGE

Steps:

• This recipe originated on Giada Entertains. Episode: Football Picnic.
• Line an 8 x 8 inch glass baking dish with parchment paper. Butter the paper and set aside.
• In a medium saucepan, combine the chocolate chips, condensed milk, salt and butter. Place over medium low heat and cook, stirring constantly with a wooden spoon or rubber spatula until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the vanilla and orange zest. Pour into the prepared pan and sprinkle with the fennel seeds. Press gently to make them stick if need be. Place in the refrigerator and allow to cool completely before slicing into squares, about 2 hours.

CINNAMON-CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

ROAST SAUSAGE AND FENNEL WITH ORANGE

Steps:

• Place a rack in highest position in oven; preheat to 425°F. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 Tbsp. oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 Tbsp. oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25-30 minutes.
• Meanwhile, coarsely chop reserved fennel fronds (you want about 1/4 cup); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
• Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.
• Transfer sausages and fennel mixture to a platter. Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top. Season with sea salt and a bit more pepper; drizzle with oil.

ORANGE FLAVORED FUDGE

Steps:

• In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
• Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
• Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.

ORANGE CREAM FUDGE

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

ORANGE FANTASY FUDGE

Steps:

• Line a 9-in. square pan with foil; grease the foil with 1-1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes; stirring constantly., Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm., Using foil, lift fudge out of pan; carefully peel off foil. Cut fudge into 1-in. squares. Store in the refrigerator.

ORANGE FUDGE

Steps:

• Heat milk in double boiler.
• Caramelize 1 cup sugar in deep heavy saucepan.
• Stir in orange juice and hot milk.
• Stir in remaning sugar and orange rind.
• Cook, stirring often,to soft ball stage.
• Remove from heat and add margarine.
• When cool, beat until creamy and stir in nuts.
• Pour outon greased platter and cut into squares.

FENNEL, ORANGE JUICE AND PINE NUTS WITH FUSILLI

Steps:

• Heat water for cooking pasta in covered pot.
• Trim tops from the fennel, and cut thin slices off the root ends. Remove tough outer pieces. Wash, and cut into julienne strips.
• Heat oil in a nonstick pan until it is medium hot. Add the fennel, orange juice, lemon juice, pine nuts and currants, and cook until fennel is tender. Stir occasionally. If mixture becomes too dry, add the chicken stock.
• Cook the pasta according to package directions.
• Season the fennel mixture with salt and pepper. When pasta is cooked, drain it; then, stir it into the fennel mixture. Serve with bread.

CHOCOLATE ORANGE FUDGE

Steps:

• Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
• Set aside.
• Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
• Stir until smooth.
• Remove from heat and stir in pecans and grated orange peel.
• Spread in prepared dish and chill until firm.
• Carefully remove fudge from pan using the edges of the foil.
• Cut into squares.
• Store covered in refrigerator.