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Breakfast Recipes - Oranges in Honey
This unique salad and side dish is a gourmet delight. I have been a big fan of canola oil for more years then I care to remember, and back then it was because there is no distinctive flavor in canola oil; I use it for everything and anything (from salads, to cooking, or baking). The taste and flavor of the food comes through and doesn’t overpower the dish like many other oils. It only takes 1 1/2 tablespoons of canola oil each day to keep your heart and body in great shape, and possibly prevent cardiovascular disease. The sauce is absolutely delicious when served under Chocolate Sin Cake as well!
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Breakfast Recipes - Oranges in Honey
6 naval oranges
2 tablespoons honey, preferably Spanish
2 tablespoons orange liqueur
½ cup + 2 tablespoons freshly squeezed orange juice
fresh mint leaves, julienne
1 1/ 2 cups sugar
2 tablespoons canola oil
Step 1: Lightly grate the peel from two oranges and put aside.
Step 2: In a pan, bring to a boil the honey, sugar, canola oil, and orange juice.
Step 3: Boil slowly until the liquid is syrupy, about 10 minutes (230F on candy thermometer).
Step 4: Add the finely grated peel and turn off the heat.
Step 5: When cool, stir in the liqueur.
Step 6: Slice the orange segments from the 6 oranges and arrange in a large shallow bowl. You can also substitute 2 cans of mandarin oranges, drained.
Step 7: Pour the cooled syrup on the orange pieces and let sit at room temperature for 1 hour or more.
Step 8: Just before serving, garnish with fresh mint.
Sheilah Kaufman: Hi! I'm Sheilah Kaufman, cooking teacher, cookbook author, culinary lecturer, and food editor. Today, we're going to make orange juice in honey. When you use canola oil it doesn't have a distinctive flavor. So it takes on the flavor of whatever you're making. So it's not going to have a distinctive taste in your finished dish.
These are the ingredients you'll need: 6 naval oranges, 2 tablespoon honey, preferably Spanish, 2 tablespoon orange liqueur, half and 2 tablespoon freshly squeezed orange juice, fresh mint, julienne, one-and-a-half cup sugar, 2 tablespoon canola oil.
We're going to start by putting 2 tablespoons of honey in the pan, along with one-and-a-half cups of sugar, and then we're going to add 2 tablespoons of canola oil and a half cup of orange juice plus two extra tablespoons.
Now we're going to cook this until it becomes syrupy. Now on your stove and in your kitchen it might be eight minutes, it might be ten minutes, it's going to be different for everybody. So I have found one of the easiest things to have is a Candy thermometer and when this reaches 230 degrees, I know that it's done. Well, this has reached 230 degrees. So we're going to let it cool for a minute.
We're going to add the orange zest. It's cooled down, 2 tablespoons Grand Marnier or any orange liqueur that you'd like. It still hot. So we're going to pour this all over the orange juice and then we're going to put some of the julienne and mint. That's it! Enjoy! Thanks for cooking with me.