Wednesday, November 28, 2012
Orange Lanterns and Candied Orange-Chili Walnuts
In the beginning of October, I came across this photo circulating the Organic boards on Facebook and in Pintrest.
Here you can see the end product looks beautiful. I thought these would be perfect centerpieces for my November International Dinner on France.
But how do you get from step 1 to 3? What to do with all of the juice and pulp? I juiced my oranges using a glass juicer and then scraped the insides out smoothly, dumping the pith and pulp into a glass measuring cup.
Here is the aftermath. A delectable three course supper completely decimated. Notice the missing caps, but people didn't mind and rather enjoyed the brighter light.
The juice ended up being used to make the slightly spicy candied orange-chili walnuts.
The recipe: 2 oranges worth of juice, 1/4 cup of sugar, 2 tbls olive oil, 2 tsp red pepper flakes, 8 oz halved walnuts.
Set out a well oiled cookie sheet.
On high heat, cook the nuts in the mix until the liquid thickens and bubbles and darkens, using a lightly oiled silicon scraper to stir the nuts frequently. Scrape everything evenly onto the cookie sheet, keeping the nuts separated. Once cooled, use a metal spatula to remove the nuts and hard candied caramel. It will have the consistency of peanut brittle. You can store it in a zippered storage bag.