Orange Cream Candied Pecans Food

ORANGE CREAMSICLE CANDIED PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
• Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
• Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
• Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

CANDIED PECANS

Steps:

• In a small bowl combine brown sugar and orange juice. Add pecans and stir to coat.
• Spread in an 8x8 sprayed or greased pan.
• Bake for 12 minutes at 350°F or until nuts are browned and syrup is bubbly, stirring once.
• Pour out on a greased baking sheet and separate nuts.
• Cool on a wire rack.

CHOCOLATE-ORANGE FRUITCAKE WITH PECANS

Steps:

• For cake:
• Position rack in bottom third of oven and preheat to 325°F. Generously butter and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.
• Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
• Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each.
• Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.
• For Glaze:
• Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
• Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.)

SOUFFLé OF PUFF PASTRY WITH ORANGE-SCENTED PASTRY CREAM, CANDIED PECANS, AND CARAMEL BUTTER SAUCE

Steps:

• Orange-Scented Pastry Cream
• 1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks.
• 2. Whisk the Pastry Cream until smooth. Gently fold in the orange zest and whipped cream. Transfer the cream to a pastry bag fitted with a medium, plain tip and refrigerate until ready to serve.
• Caramel Butter Sauce
• 1. In a small bowl, combine the cornstarch with 2 tablespoons (30 g/1 oz) of the water.
• 2. In a small saucepan, combine the brown sugar, vanilla bean pod and seeds, and remaining 2 cups (470 g/16.5 oz) water and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, for another minute. Remove the pan from the heat and whisk in the butter, salt, and rum. Keep the sauce warm until serving, or refrigerate it, covered, and rewarm before serving.
• Candied Pecans
• 1. Preheat the oven to 350°F (177°C). Place the pecans in a medium bowl and set aside.
• 2. In a small saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring, just until the sugar has dissolved. Pour the syrup over the pecans and toss until combined. Spread the coated pecans on a half-sheet pan and bake for about 8 minutes, tossing once during baking, until browned and fragrant.
• Puff Pastry Rounds
• 1. Preheat the oven to 400°F (204°C). Line a half-sheet pan with a silicone baking mat.
• 2. On a lightly floured work surface, roll the puff pastry out to a thickness of 1/2 inch. Using a 3-inch round pastry cutter, cut out 10 rounds from the dough. Arrange the rounds on the prepared sheet pan and top with another silicone baking mat and half-sheet pan; this will allow the rounds to rise evenly. Bake for 45 to 55 minutes, or until the rounds are browned and nicely puffed. Remove the top sheet pan and baking mat. Preheat the broiler and dust the rounds liberally with confectioners' sugar. Place the rounds under the broiler until they are caramelized. Assemble the desserts immediately.
• Assembly
• While the Puff Pastry Rounds are still hot from the oven, split them in half. Scoop out any undercooked dough from the center of each half and pipe a generous amount of cold Orange-Scented Pastry Cream on the bottom half of the puff. Replace the top of the puff. Place the dessert on a plate and spoon some Caramel Butter Sauce on top of the warm pastry. Garnish with some Candied Pecans.

ORANGE-SUGARED PECANS

Steps:

• In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

ORANGE AND CINNAMON CRUSTED PECANS

Steps:

• In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
• When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

WHITE CHOCOLATE, ROASTED PECANS & CANDIED ORANGE PEEL CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a bundt pan.
• In a large bowl beat butter and sugar until light and fluffy.
• Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
• In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
• Now in a small bowl add the sour cream and orange juice together.
• Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
• Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
• Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
• Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
• Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
• Sir until all chocolate is melted.
• Add the icing sugar and orange rind mix until smooth.
• Drizzle over cake.

ORANGE CREAM CANDIED PECANS

Steps:

• 1. Preheat oven to 300 degrees F.
• 2. Beat egg white & extracts until frothy and foamy. Beat in spices and sugar. Stir in pecans.
• 3. Spread mixture on a baking sheet. Sprinkle with salt. Bake 25-30 minutes. About halfway through baking time, stir with fork, and add more salt, to taste (the egg should be cooked enough to taste at this point, if you are careful not to burn yourself.) The nuts are done once they have developed a nice toasted flavor. Cool. They will have a crisp, delightful flavored coating.