Ilas Orange Sticks Recipes

CHOCOLATE ORANGE STICKS

Steps:

• Boil water and sugar in a saucepan over medium heat.
• Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We're only concerned with the peel here.
• Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
• When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
• Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
• Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
• Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.

ORANGE STICKY BUNS

Steps:

• For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
• In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
• For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
• For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
• Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
• Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

CANDIED ORANGE STICKS

Steps:

• Scrub the oranges, then remove the peel in quarters. To do this, cut through the peel with a sharp knife, going right around the orange, starting and finishing at the stem end, then repeat at a right angle to the first cut. Remove the peel, with the attached pith, from the fruit. Weigh out 9 ounces of peel and cut it into slices measuring about 1/4 by 2 inches.
• Put the orange peel slices into a large pan and cover with 8 cups of cold water. Bring to a boil and simmer for 5 minutes. Drain and return to the pan with 4 cups of cold water. Bring to a boil and simmer, covered, for 45 minutes. Add the sugar and stir until dissolved (it won't take long). Simmer, covered, for 30 minutes. Remove from the heat and let stand for 24 hours.
• Bring the pan to a boil again. Add the corn syrup, if using, and boil gently, uncovered, for 30 minutes, or until all the liquid has evaporated and the orange sticks are coated with bubbling orange syrup. Remove from the heat and allow to cool. Using a pair of tongs (or your fingers), carefully remove the orange sticks and place on a wire rack with a tray underneath to catch the drips. Leave in a warm place for 24 hours, or place in a very low oven at approximately 140°F for 2 to 3 hours to dry.
• Break the chocolate into pieces, put into a heatproof bowl over a pan of simmering water, and leave until melted. Remove from the heat. Dip one half of each orange stick in the melted chocolate and place on a sheet of parchment or waxed paper to dry.
• Before dipping, the sticks will keep well for 3 to 4 months. Once they have their chocolate coating, they are best eaten within 3 weeks.

ILA'S CANDIED WALNUTS

Steps:

• Combine all ingredients in a skillet except walnuts. Simmer for 4 minutes or until mixture spins small thread from spoon.
• Remove from heat and stir in walnuts. Continue stirring until syrup forms a sugar coating over the walnuts. Gently separate nuts while cooling.