Fennel Orange Bread Pudding With Fennel Orange Caramel And Fennel Pollen Recipes

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ORANGE AND FENNEL FUDGE



Orange and Fennel Fudge image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon unsalted butter, plus more for the baking dish
One 14-ounce can sweetened condensed milk
One 11.5-ounce bag bittersweet chocolate chips
1/4 teaspoon kosher salt
1 teaspoon orange zest
1 teaspoon pure vanilla extract
1 1/2 teaspoons fennel seeds, toasted

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



Orange-Braised Fennel image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
3 fennel bulbs, trimmed and each cut into 6 wedges
1/2 cup chicken stock
1/2 cup fresh orange juice
2 cloves garlic, chopped
Salt and freshly ground black pepper

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



Fennel Seed and Orange Peel Bread image

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

2 cups milk, scalded
⅓ cup honey
2 tablespoons maple syrup
1 ½ teaspoons salt
2 (.25 ounce) packages active dry yeast
½ cup warm water (100 degrees F (38 degrees C))
7 ½ cups unsifted white bread flour, divided
1 ½ teaspoons grated orange zest
1 ½ teaspoons crushed fennel seeds
¼ cup butter, melted and cooled to lukewarm
1 egg white, slightly beaten

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



Orange-Fennel Water image

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



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

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



Fennel and Orange Scones image

Provided by Valerie Bertinelli

Categories     dessert

Time 50m

Yield 24 scones

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
1 cup cake flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground fennel
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/4-inch pieces
1 1/4 cups cold heavy cream
1 tablespoon orange zest
1 large egg, separated
Creme fraiche, for serving
Strawberry jam, for serving

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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