Soda Bread With Dark Chocolate And Candied Orange Peel Recipes

DARK CHOCOLATE COVERED CANDIED ORANGE PEELS

Steps:

• Cut oranges in half. Juice the halves.
• "Gut" the orange halves of all pulp & pith.
• Slice the halves into strips or triangles (I do triangles).
• Blanch orange peels so they will retain their colour.
• Candie the orange peels: aproximately 1/2 cup water & 1 cup sugar per 3 oranges; bring all 3 to a boil then immediately reduce heat to a simmer; simmer until all liquid has been absorbed by the oranges; STIR FREQUENTLY!
• Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet.
• Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet.
• COOL.
• Melt dark chocolate in a double-boiler and proceed to dip the candied orange peels in the chocolate and lay on waxed paper in a cool, dry place to set. A cold cellar is ideal. If you have a garage, there is good in colder climates.
• ***One of the best things about these candies is that you can spread out making them over a week or two! Refrigerate orange peels after each step in an airtight container.
• ***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.

DELUXE IRISH SODA BREAD

Steps:

• 1. First, set your raisins to soak. If you do not want raisins and orange peel, or just want plain raisins, just skip this step. In a Ziploc baggie, put the raisins and rum to soak. Set aside. Dice up the orange peel and set aside (or zest some orange peel if you don't have candied).
• 2. Preheat the oven to 375. I use 2 pie tins lined with parchment for the loaves. (I have tried freeform but it spreads a little too much for my taste).
• 3. I like to pulse my oats in the food processor about 6-8 times. So do that next. To the same bowl, add the other dry ingredients (not the fruit). Pulse a couple of times to blend.
• 4. Dice your cube of butter and add to the dry ingredients. Pulse about 6-8 times until it is small bits in the flour mixture. If you do not use a food processor, use a pastry cutter to cut the butter into the dry ingredients. Pour all this into a large mixing bowl.
• 5. Now you can add your raisins, rum and all, and the candied orange peel. Mix in thoroughly to the dry ingredients.
• 6. Pour the buttermilk in and mix either with a danish whisk or a wooden spoon. Mix it until it is a whole cohesive mass. Like biscuits and scones, you do not want to over mix. If it looks too dry, drizzle in more buttermilk until it comes together. Put some flour onto a counter or cutting board. Flip the dough out onto the floured surface. Knead a few times, just 3 or 4 turns, adding fingers full of flour as needed if it is too sticky. It should be tacky, but not too goopy. Only knead enough to bring it together and give it shape.
• 7. Here is where I cut the dough in half to make 2 smaller loaves and I will tell you why. I have made this many times and it says it makes 1 loaf. But what happens is the outsides get very done and the middle is still doughy. I end up cutting out the middle and end up with an Irish donut! So now I cut the dough in half and shape each into a nice round. Place each round into the parchment-lined pie pan. Cut a large cross on top, about 1/2 inch deep or so. I sometimes sprinkle a little flour or sugar over the top. Place both pans onto a cookie sheet and put them in the preheated oven.
• 8. Set the time for 30 minutes. Check the loaves. Make sure s straw or thin whatever inserted in comes out clean. It will probably have to go back in for another 5-8 minutes or even more, depending on your oven. I always use an instant-read thermometer and bake it until it is approx. 180 degrees. Usually, that means putting it back in the oven a couple of times.
• 9. It should have some browning on top and not look wet in the cross part. Let cool in pans for 5 minutes, then set on wire racks. It tastes even better the next day.