stems, skins & stalks: fruit (printer friendly page)

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FRUIT

ORANGE PEELS

Candied Orange Peels not only acquire a bright shade of orange, but also a brilliant shine and a slightly curly nature, making them a lovely sight when boxed. The flavor is floral brimming with sweetness. Garnish your ice cream with candied orange peels or chop them up finely and mix them into your favorite cookie dough.

Level 1
Candied Orange Peels
Yields 35-45 peels

Peels of 2-3 oranges (tangerine, grapefruit or lemon peels work as well)
Equal parts sugar and water (approx. 1 cup each)

Cookware needed:

Bowl ice water
Wax paper or fine wire rack

Using scissors, julienne orange peels. Soak strips in cold water for about ½ hour, until they begin to curl. Drain and set aside.
Bring sugar and water to a boil. Reduce heat, stirring constantly with a wooden spoon until thoroughly dissolved. Reduce heat, adding citrus peels. Cook on low until peels appear translucent. Remove peels and cool on wax paper or on a fine wire rack. When thoroughly cooled and dry, store in an airtight container.

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Cooking Tip: Cooking peels slowly minimizes the peels from losing too much of their natural
color.
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Good Hostess Tip: Citrus peels can be stored up to 48 hours in a re-sealable plastic bag.
After a few days of orange eating, you’ll have enough to make a gorgeous hostess gift.
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Canning Tip: Continue reducing the syrup once the peels have been removed, until half
the original volume remains. Strain through a fine sieve or cheesecloth. Place peels in a
sterilized canning jar, pour liquid over peels and you have now “canned” your peels without
refrigeration. For an added kick, try adding a teaspoon of orange liqueur.
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ORANGE ZEST

Orange zest in cookie dough or icing is imparts a lovely citrus quality everyone will notice.

Level 2
Florida Sunshine Sugar Cookies
Yields 4 dozen cookies

3/4 cup butter
1 cup sugar
2 eggs
1 ½ tsp. vanilla or orange extract
1/2 tsp. orange zest
2 tsp. baking powder
2 1/2 cups flour
½ tsp. salt

Cookware required: cookie cutter forms and rolling pin

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Decoration Tips: cinnamon sugar, unsweetened coconut flakes (chopped, toasted nuts
such as almonds or pine nuts)
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Pre-heat oven to 375 degrees F.

In a large bowl, using a hand held mixer, cream together butter and sugar. Beat in eggs and vanilla; blend in the zest.

In a separate bowl, mix together baking power and flour. Add to batter mixture in small batches, mixing thoroughly after each addition, until thoroughly mixed.

Split dough in half, placing each on a sheet of wax paper. Roll into two separate packets; chill in fridge for 2 hours or overnight.

Take dough out of refrigerator and let sit at room temperature for approximately 10 minutes to soften. On a floured surface, roll out dough with a lightly floured rolling pin to 1/2" thickness. Press cookie cutter forms into dough, cutting out forms. Arrange on a greased cookie sheet, and bake 8-10 minutes or until lightly browned.

Cool on a rack. Store in an airtight container.