ORANGE AND FENNEL FUDGE
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line an 8-inch square glass baking dish with parchment paper. Butter the paper and set aside.
- In a medium saucepan over medium-low heat, combine the condensed milk, chocolate chips, butter and salt and cook, stirring constantly with a wooden spoon or rubber spatula, until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the orange zest and vanilla. Pour into the prepared baking dish and sprinkle with the fennel seeds. Press gently to make them stick if need be. Allow to chill completely in the refrigerator before slicing into squares, about 2 hours.
ORANGE-BRAISED FENNEL
Steps:
- Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.
FENNEL SEED AND ORANGE PEEL BREAD
My son and daughter, both professional chefs, love the taste of fennel. They always insist that I make my fennel seed and orange peel bread when they come to visit. A bread machine will make the kneading easier, but it is not necessary. I have never used the bread machine to mix this one, as it is big enough for two loaves, and thus won't fit in my small bread maker. Hand touched is always nicer anyway. The loaves can also be braided for a nice touch.
Provided by jroot
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h40m
Yield 24
Number Of Ingredients 11
Steps:
- Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
- Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
- Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
- Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.5 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.6 g, Sodium 171.3 mg, Sugar 5.9 g
ORANGE-FENNEL WATER
Provided by Food Network Kitchen
Categories beverage
Time 4h10m
Yield 2 quarts
Number Of Ingredients 0
Steps:
- Place 1 thinly sliced orange and the coarsely chopped stalks and fronds from 1 bulb fennel in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh fennel, fronds and orange slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
FENNEL AND ORANGE SCONES
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas.
- In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle.
- Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam.
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