Orange you glad?

Citrus always seems abundant in the grocery store, and, with its bright colors and its bright taste, does its part to bring sunshine to winter days. Just the other day I saw a recipe for a flourless chocolate-orange cake, and as I find the combination of chocolate and orange among my favorites, had to try it. To be honest, once I made it, I was not happy with the texture of the cake, despite following the recipe religiously. However, there’s a solution for the next time.

From the get-go, I’ve had a Flourless Chocolate Cake recipe on my website. Taking the new-found recipe’s method for introducing orange to the flavor profile, I’m sticking with my tried and true, just adding the orange component. The Flourless Chocolate Cake recipe calls for 3/4 cup sugar. To add orange flavor in the cake, start the whole process by adding the zest of a medium-sized orange to the sugar, then use your fingers or a fork to thoroughly incorporate the zest into the sugar. You’ll immediately be hit with the intensity of the aroma, as the sugar pulls the essential oils from the zest. Do this, and when you add the sugar to the recipe, you’ll be adding the orange.

Candied orange peel is a great way to have orange handy, especially if you’re using some orange slices in a salad and don’t want to waste the peel. I cut the peel into strips, but you can prepare it to your preference. Taking the time to remove or minimize the amount of pith is a personal preference.

• Put the pieces of orange peel in a sauce pan, and add enough water to cover.
• Bring the pot to a boil, then reduce to simmer for 10 minutes.
• Empty the contents into a strainer, then rinse the peel in cold water.
• Repeat this process 2-3 more times. This will take the bitterness out of the peel.
• Then, fill the pan with equal amounts (by volume) of water and sugar, making sure you have enough water to cover the peel.
• Heat the water/sugar mixture, gently stirring, until the sugar has dissolved.
• Add the orange peel, then bring it to a boil.
• Once boiling, immediately reduce the heat to a simmer, and allow the misture to simmer until the peel is starting to look translucent.
• Remove from the heat and allow to cool completely.
• Spread the peel pieces out on a cooling rack or a pan prepared with parchment.
• Let the peel dry completely. This will take a while, but you can hasten the process by putting it in your oven with the door closed and the light on. Leave it overnight if you have to; the degree of firmness is yours to control.

Besides making a tasty snack (and it doesn’t take but one or two small pieces to satisfy the craving), Just think of the ways you’d like to add some orange to whatever it is you’re making. Oh, and be sure to save the syrup; you can further reduce it and make it thicker for use on your pancakes or French toast or ice cream or a sweetener for your tea or … get the point?

For more touches of orange, try these.

Enjoy, folks. Oranges are there for the taking and using.