Sherried Orange Walnuts Food

SHERRIED ORANGE WALNUTS

Steps:

• Line a baking sheet with aluminum foil or parchment paper.
• Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
• Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

SHERRIED WALNUTS

Steps:

• Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240°F., about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

CANDIED ORANGE WALNUTS

Steps:

• Bring sugar and orange juice to a rolling boil.
• Boil one minute.
• Add extract and walnuts.
• Stir well until evenly coated
• Pour walnuts onto wax paper.
• Let sit until dried.
• Store in airtight container.

SHERRIED WALNUT COOKIES

Steps:

• Preheat oven to 350.
• Cream butter and sugar till light and fluffy.
• Beat in egg yolks, one at a time.
• Mix in 1/2 cup of walnuts, rind, and anise extract.
• Add flour and sherry alternately, beginning and ending with flour.
• Spread the remaining walnuts on a plate.
• Drop 1-inch balls of dough into the nuts, roll, and place on ungreased cookie sheets.
• Bake for 20-25 minutes, or until lightly browned.
• For holiday cookies, press a sliver of candied cherry into the center of each cookie before baking.

SHERRIED ORANGE WALNUTS

Steps:

• Line a baking sheet with aluminum foil or parchment paper.
• Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
• Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

ORANGE-WALNUT CAKE

Steps:

• Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.