Breakfast Recipes – Oranges in Honey

    Published: 06-16-2009
    Views: 12,728
    Chef Sheilah Kaufman demonstrates how to make a orange and honey salad.

    Sheilah Kaufman: Hi! I'm Sheilah Kaufman, cooking teacher, cookbook author, culinary lecturer, and food editor. Today, we're going to make orange juice in honey. When you use canola oil it doesn't have a distinctive flavor. So it takes on the flavor of whatever you're making. So it's not going to have a distinctive taste in your finished dish.

    These are the ingredients you'll need: 6 naval oranges, 2 tablespoon honey, preferably Spanish, 2 tablespoon orange liqueur, half and 2 tablespoon freshly squeezed orange juice, fresh mint, julienne, one-and-a-half cup sugar, 2 tablespoon canola oil.

    We're going to start by putting 2 tablespoons of honey in the pan, along with one-and-a-half cups of sugar, and then we're going to add 2 tablespoons of canola oil and a half cup of orange juice plus two extra tablespoons.

    Now we're going to cook this until it becomes syrupy. Now on your stove and in your kitchen it might be eight minutes, it might be ten minutes, it's going to be different for everybody. So I have found one of the easiest things to have is a Candy thermometer and when this reaches 230 degrees, I know that it's done. Well, this has reached 230 degrees. So we're going to let it cool for a minute.

    We're going to add the orange zest. It's cooled down, 2 tablespoons Grand Marnier or any orange liqueur that you'd like. It still hot. So we're going to pour this all over the orange juice and then we're going to put some of the julienne and mint. That's it! Enjoy! Thanks for cooking with me.