Orange Walnut Bark Recipes

ORANGE-WALNUT BUCHE DE NOEL

Steps:

• Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
• In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch.
• Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
• Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.

CRANBERRY-ORANGE BARK

Steps:

• Line a baking sheet with a silicone baking mat. Finely chop the chocolate and place two thirds of it in a bowl that fits over a double boiler.
• Heat about an inch of water in the bottom of the double boiler over high heat just until it boils. Turn the heat off, and place the bowl containing the chocolate on top. Stir frequently, and once the temperature reaches 110 degrees, remove the bowl from the heat.
• Slowly begin to add the remaining third of the chocolate to the bowl of melted chocolate, stirring constantly, until the temperature of the white chocolate reaches 83 degrees.
• Place the bowl back on the double boiler (with no flame underneath) for about 5 seconds at a time, stirring slowly, until the temperature rises to between 85 and 87 degrees F. Your chocolate should now be tempered.
• Pour the chocolate onto the prepared silicone baking mat, and use an offset spatula to spread it in an even layer approximately 1/4 inch thick, leaving a 1/2-inch border at the edges of the mat.
• Sprinkle the dried cranberries over the chocolate. Rub the orange zest between two sheets of paper towel to dry and separate the bits of zest, then sprinkle over the chocolate.
• Set aside to firm in a cool room for a few hours or refrigerate for about 30 minutes.
• Break the bark using a rolling pin or lift the fold the edges of the baking mat over on itself to break up the chocolate.
• Place approximately 4.5 ounces of the cranberry-orange bark into 4 treat bags and tie with festive ribbon.

CRANBERRY WALNUT BARK

Steps:

• Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave).
• Add cranberries, walnuts and pretzel pieces.
• Drop by teaspoons onto wax paper.
• Store in a covered air tight container once hardened.

MORE THE MERRIER ORANGE, FIG & WALNUT BARS

Steps:

• In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

ORANGE WALNUT BARK

Steps:

• Before starting prepare a cookie sheet or silpat sheet with a very light coating of vegetable oil cooking spray.
• Set up a double boiler with hot water just barely at a simmer. Place the top half of the boiler on top and add two thirds of the chocolate chips.
• Stirring regularly, melt the chips for a minute or two until the chocolate is smooth. Don't let the chocolate get too hot or it will need to be tempered again.
• Once the chocolate is smooth and glossy, add the remaining third of the chips and stir for 20 seconds.
• Add in the walnut pieces and orange peel. Stir just until mixed.
• Pour out the chocolate onto the prepared sheet and allow it to fully cool. The thickness is a matter of personal preference.
• Break the bark into pieces and enjoy.

WALNUT-ORANGE TART

Steps:

• Combine first 3 ingredients in processor. Using on/off turns, process until mixture resembles coarse meal. Add water 1 tablespoon at a time, processing until moist clumps form Gather into ball. Flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled. Let soften slightly before pressing out.)
• Preheat oven to 350°F. Lightly butter 9-inch-diameter tart pan with removable bottom. Press dough into bottom and up sides of prepared pan. Pierce crust several times with fork. Freeze crust 15 minutes.
• Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
• Combine cream and sugar in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Whisk in liqueur, orange peel, vanilla and salt. Remove from heat. Place crust in pan on baking sheet. Sprinkle nuts on crust. Ladle cream mixture over. Bake tart until mixture bubbles and top is light brown, about 35 minutes. Transfer tart to rack and cool completely.

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.