Jean Georgess Orange Dust Recipes

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JEAN-GEORGES'S ORANGE DUST



Jean-Georges's Orange Dust image

Known as an excellent seasoning for sauteed, broiled, or roasted meats, the golden powder -- made by grinding navel-orange peels that have been baked until dry -- adds color and sweet piquancy to Jean-Georges's sauteed shrimp.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 to 3 tablespoons

Number Of Ingredients 3

2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil

Steps:

  • Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
  • Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
  • Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
  • Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
  • Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.

ORANGE DUST



Orange Dust image

This recipe is an accompaniment for [Shrimp with Orange Dust](/recipes/food/views/107193) . Active time: 15 min Start to finish: 45 min

Provided by Daniel Del Vecchio

Yield Makes about 1/4 cup

Number Of Ingredients 5

1/2 teaspoon grapeseed oil
2 navel oranges (preferably organic)
1/4 cup sugar
1 cup water
an electric coffee/spice grinder

Steps:

  • Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil.
  • Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet.
  • Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.

ORANGE MADELEINES



Orange Madeleines image

This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 36

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, plus more for pan
1 cup sifted all-purpose flour, plus more for pan
4 large eggs
1/4 teaspoon salt
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange-flower water
1 teaspoon grated orange zest

Steps:

  • Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
  • Melt butter and let cool.
  • Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
  • Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.

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