SC - New World Feast/Recipes

[Ann Sasahara]

Thankyou, thankyou, thankyou . . . that is most definitely the recipe I
remembered doing.

I might add that after the massive amount of fiddly work, the resulting orange
balls (whilst delicious) are somewhat of an anti-climax.  This recipe had taken
3 of us an entire day to make and when served to about 100 people, it took about
5 minutes to consume!

I would most definitely like the candied peel recipe, though

Thanks again Mel,

Lorix


"HICKS, MELISSA" wrote:

> Lorix,
>
> > The recipe basically consisted of taking the
> > flesh of LOTS of oranges with an equal weight
> > of sugar, combining and then rolling into
> > little balls and baking.
> >
> Ok, Fettiplace has the following (it also has a recipe for candied orange
> peel (do you want that one too?).  Please advise if this is not the recipe
> you wanted.
>
> Regards
> Meliora.
>
> To Make Cakes of Orenges
>
> Take some oringes & take out the meat of them, then pick them cleane from
> the white skins, & stamp them in a stone morter, very fine, then take away
> the iuice that is too much, & wey to a pound of the orenges a pound of the
> finest white sugar beaten very fine, & put it to your orenges, beating them
> all together a good while till they bee throughlie mingled, then take it
> out, & lay them upon plates, of what fashion you best like, but they must be
> very thin, then set them to drying, & when they bee half dry, turne them,
> they wilbee soone dry.
>
> Spurling's directions seem to be (I have occasionally paraphrased here):
>
> Peel the fruit carefully, removing all of the white pith, and discard the
> peel (or use in another recipe).  Remove the pips, reduce the orange flesh
> to a paste in a stone mortar or electric mixer, and strain off any surplus
> juice.  Weigh this paste and pound it again with an equal weight of white
> sugar.  Pour the mixture onto a large flat plate and set in a warm place,
> turning it as soon as the top has dried out, so as to harden off the
> underside.
>
> Spurling adds that these taste especially delicious if you dry them off in a
> slow oven till they begin to brown and caramelize, when they can be rolled
> by hand into little balls or drops with a dark, burnt-orange taste to serve
> after dinner with coffee.
>
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