Candied Orange Peel

Candied Orange Peel

I adore candied citrus peel. You won’t offend me if you’re not a fan (yet). You probably only know those chewy, tooth sticking, flavorless, processed nuggets that come in a grocery store tub. That’s what I thought candied peel was all about, too – until I made my own. Then, ooohhhh, I fell in love. Hand-crafted candied peel is pliant and juicy with the perfect balance between bitter peel and sweet syrup. Making your own takes a bit more work than opening a tub, but it’s the difference between a frozen beef patty and aged ribeye steak. I always make more peel than what’s needed for a recipe. That way, I can toss the remaining peel in sugar for a sweet snack.


Candied Orange Peel

  • Servings: 2 cups peel
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Ingredients

  • Peel from 3 oranges
  • 18 oz. water
  • 6 oz. corn syrup
  • 20 oz. sugar

Directions

  1. Place peels in a pot of cold water, bring to boil, and drain. Repeat this two more times.
  2. Combine 18 oz. water, corn syrup, and sugar in a pot. Bring to boil. Add drained peels, reduce to simmer and poach for 1 hour. Cool peels in syrup. Store in syrup in refrigerator.
  3. To roll in sugar, dry peels on a cooling rack overnight. Cut into strips 2” long by 1/2” wide and toss in additional sugar. Store at room temperature.

candied-peel

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Candied Orange and Anise Biscotti

Candied Orange and Anise Biscotti

Our search for Clarity occasionally demands us to set aside to-do lists in favor of prayer books. It inters us within a temple of quiet solitude, away from the dazzle of worldliness, insisting on reflection. Our weaving of elaborate plans is replaced by solemn contemplation. When I ache with this azan in my ear, I bow at my kitchen’s altar for answers often found within the merging of butter, sugar and flour.

Candied Orange and Anise Biscotti

Flavored with candied orange and anise, these cookies are a nod to the French sweet bread, gibassier

Ingredients


– 3/4 cup sugar
– 8 oz. (2 sticks) unsalted butter, softened
– 2 teaspoons orange flower water
– 3 eggs
– 2 1/2 cups all-purpose flour
– ½ cup almond flour
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1/3 cup candied orange peel, finely chopped
– 1 teaspoon anise seeds, toasted and slightly crushed

Directions

  1. Preheat oven to 350°F. Line a sheet pan with parchment and spray with cooking spray.
  2. In a stand mixer, beat sugar and butter until pale and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add extract and beat well.
  3. Add flour, almond flour, baking powder and salt and mix until blended. Add candied orange peel and anise and mix until just combined.
  4. Shape dough into two rolls the length of the sheet pan. Flatten each to 3” wide. Bake 20-25 minutes until set and barely beginning to brown. Cool 10 minutes. Cut rolls ½” thick across into 18 biscotti each. 5. Arrange biscotti on their sides on sheet pan and bake 8-10 minutes. Turn cookies over and bake an additional 5 minutes. Bake cookies until dry and crispy, but not brown. I enjoy these treats dipped in a cappuccino or glass of milk.

Le Gibassier Part 2

Gibassier_compressed

I couldn’t resist.  I had to make them for myself.  The “active” time on the recipe is minimal, but the time needed for rising, resting and proofing made this an all-day affair. Most recipes I found on the internet are some version of the gibassier by Ciril Hitz, with each cook adding her own alternations.  For this initial attempt, I decided on Anne’s recipe at Dinner Plate.  Her goal was to duplicate the gibassier from Pearl Bakery, which was the location of my revelation, so I thought it was a good place to begin.  Rather than reprint it here, you can find her recipe by visiting her site.  This recipe is similar to the others with a few modifications including adding an egg to the pre-ferment, replacing some olive oil with more butter, decreasing the anise seed but adding more candied orange peel and increasing the yeast.

I’m no better than the rest of the chefs out there as I couldn’t leave her version alone either.  I used the candied orange recipe at Chocolate and Zucchini rather than the version at Dinner Plate.  I prefer Clotilde’s version which includes some of the pulp on the final product.  For flour, I substituted higher-gluten bread flour for APF, as was recommended in many of the other recipes.  Also, I wanted pronounced anise flavor, so I increased the anise seed back to the original amount (1.5 t.), toasted the seeds and slightly crushed them.

I must admit that this initial batch turned out pretty damn good.   On the next go, there are two definite changes I’m making.  First, at 100 grams, the finished pastries are just too damn big.  Next time, I’m trying something in the 70-80 gram range.  Second, using the superfine sugar as a coating meant they finished gibassier didn’t have the same sugary, finger-licking crust as Pearl Bakery.  I adore the sandy sugar texture on my teeth as I bite into the bread – and I miss it.   Next time, it’s standard granulated sugar.

Other things I will try on subsequent rounds:

  • Activating the yeast before adding it to the pre-ferment and dough. No one recommends doing this, but this was standard operating procedure in culinary school.
  • Using the olive oil to butter ratio found on other sites. While butter is always best (mmm…butter!), it seems olive oil is the more traditional route.
  • Trying APF flour rather than Bread flour to compare the final texture, although I was very happy with my version. 

The majority of the batch went in the freezer  and out of my immediate reach – my jeans couldn’t take a 100 gram gibassier a day for the next 12 days.  I’m parsing them out – enjoying one half every morning with my coffee.  At this rate, the batch will almost last a month…if my willpower holds steady.