We have chosen to eat by the Kosher way as outlined in Leviticus. There are many benefits to doing so, though for us just being obedient to God's Word and His Ways is enough. When you eat Kosher there are two main rules that I have kept in the forefront of meal planning...first, did God make it or is it processed? Two, do not mix meat and dairy in the same meal.
My husband chose steak for our Passover meal (rubbed down with crushed red pepper, garlic powder and onion powder, then grilled). So, we are having meat, that means no dairy. For the sides I chose oven steamed broccoli and baby carrots with fresh lemon, and our other side I made oven roasted red potatoes (cubed and coated with a bit of red crushed pepper, olive oil and about six minced cloves of garlic). Then...there was the problem of dessert. What to do, what to do?
Since we had meat, I could not use dairy. This sounds easy, right? Not exactly because for Passover, we may have no leaven (baking soda, baking powder, yeast, etc.) in our homes or our diets for one week. This means no cake, no quick breads, no brownies, etc. So, I after doing some searching, I found this recipe for Caramelized Oranges. While it was not chocolate or a decadent pastry as I would prefer, it was better than I expected it to be and it fit within our Kosher and Passover guidelines very nicely!
As far as reviews go, one of my sons liked it and would like me to try candied oranges at some point. My other son took one bite and did not finish it (they are like night and day). My husband loved it and took the rest to work the next day. I enjoyed it as it was something different. I had never tried melting sugar before and while I know I can improve, I don't think I did a horrible job on my first try. I enjoy stretching my cooking abilities and learning new techniques!
I do apologize as this is not my picture, but will link directly to the recipe. I was so busy with preparations there was not time to take pictures of my own confection. Also, just a side note. I did not have ginger in my home nor time to run and get any, so I substituted ground cinnamon instead. This actually worked nicely to tie in the flavor of the Charoset from the Seder Plate.
If you decide to try this, let me know what you think!
- 10 to 12 medium oranges or blood oranges
- 1-1/2 cups sugar
- 1 cup freshly brewed hot tea
- 2 tablespoons finely snipped crystallized ginger
- 1/2 teaspoon vanilla
- 1 recipe Meringue Cookies (see recipe in recipe center) (optional)
Directions1. Finely shred 1 teaspoon orange peel; set aside. Remove and discard peel and white membrane from oranges. Place in bowl; set aside.
2. In large heavy skillet heat 1-1/2 cups granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat evenly. Do not stir. Once sugar starts to melt, reduce heat to medium-low; cook 5 to 6 minutes or until sugar is melted and turns golden brown, stirring with wooden spoon. Do not overcook. Remove from heat.
3. Very slowly and carefully stir the hot tea into the caramelized sugar. If necessary, return to heat. Cook until all hard sugar particles dissolve. Cool. Stir in shredded orange peel, crystallized ginger, and vanilla. Spoon mixture over oranges in bowl. Toss to coat. Cover; chill at least 4 hours or up to 24 hours. Spoon mixture over oranges again before serving.
4. Slice each orange crosswise, then reassemble in dessert dishes. Divide syrup among dishes. Serve with Meringue Cookies, if desired. Makes 10 to 12 servings.