Candied Orange Zest

Candied Orange Zest

from recipetips.com

Ingredients

• 2 oranges
• 1/3 cup water
• 1/3 cup sugar
• additional sugar for dredging zest strips

Directions

• Wash oranges thoroughly.  Carefully trim zest (orange outer layer of peel) in wide strips using a small knife or vegetable peeler.  If zest strips have any pith (the bitter white layer of the peel) on them, carefully cut or scrape the pith off with a small knife. Cut zest strips lengthwise into thin julienne (long) strips.
• Place zest strips in a small sauce pan and cover with cold water. Cook over medium heat until water comes to a simmer.  Simmer for 6 minutes.
• Drain strips and then return to the sauce pan and add 1/3 cup of water and 1/3 cup of sugar. Bring the mixture to a simmer and cook over low heat for approximately 10 to 15 minutes, until strips turn translucent and the sugar and water begin to thicken.
• Remove from the heat, and using a fork, take the strips from the sauce pan and place on a sheet of wax paper.  Separate and spread out the strips on the wax paper and allow to cool slightly. Then roll the strips in sugar until well coated and allow to cool completely before storing in an airtight container.

 I remembered doing this in School but couldn't remember exactly how to do it. Luckily I found this recipe! I like to use this as a garnish on the Island Pork Tenderloin or just eat it as candy!

Cooked Apples & Pears

When I was planning the menu for our Graduation Party I was trying to think of different flavors that would play off each other. The sweetness of these apples and pears is so good for any topping but paired with the spicy, savory flavor of the Island Pork Tenderloin it is fantastic.

Cooked Apples & Pears   

2 apples (cored, pealed, and diced)

2 pears (cored, pealed, and diced)

1/4 c sugar

2 tsp cinnamon

Add all the ingredients to the pan and let cook to your liking. The apples and pears will produce their own juices but if you would like it more syrupy then add a little water.

Strawberry Poppyseed Salad

By far this is my favorite Summer salad. Sometimes I will add other berries to it and it reminds me of the Nuts about Berries salad from Zupas Cafe.

Strawberry Poppyseed Salad

5oz Romain or mixed greens

5oz fresh Spinach

1pt. Strawberries,sliced

optional: Diced fresh pineapple, blueberries, or raspberries. (not in picture)

Wash and combine greens, strawberries and nuts. Coat with poppyseed dressing. Toss gently

Poppy Seed Dressing:

1/4c Sugar

1t. dry mustard

2 green onions, chopped

1 1/2 T poppy seeds

1 tsp. Salt

1/3 c. Vinegar

1 c. Salad Oil

Combine sugar, salt, mustard, vinegar, and onion in blender. Slowly add oil. Once combined stir in Poppy seeds. Refrigerate until ready.

Caramelized Pecans or Almonds:

1/2c. sugar

1/2c. nuts

Combine in saucepan. Slowly cook until all sugar has melted onto nuts and they are browned. Put on wax paper to cool. When cooled break up and sprinkle desired amount on salad. I did this salad for the Graduation party on individual plates and added Pineapple and blueberries to it. It's delicious!