Earlier this year I was lucky enough to be selected among a small group of bloggers to tour the Food52 test kitchen. If you’re unfamiliar with Food52, it’s dedicated to all things food: recipes, articles, member forums, contests and various other resources for home cooks. I was honored to meet and connect with the founders, Amanda Hesser and Merrill Stubbs, and learn about their day to day operations. And today I am excited to share with you my first article for this amazing website!
I’ve contributed an article to Food52′s Small Batch column with step by step instructions on how to make one of my favorite holiday treats- candied orange peel. You may remember when I shared a similar recipe last year for spiced candied orange peel. This version is stripped down to the basics. If you’re looking for a simple homemade holiday gift to share with friends and families, this tutorial is just for you.
Tools I Used
(Links go to my Amazon affiliate store)
All-Clad Stainless 2-Quart Saucepan
OXO Good Grips 9-Inch Locking Tongs with Nylon Heads
Focus Foodservice 13 by 18 Inch Aluminum Half Sheet Pan
Parchment Paper Sheets – 12 × 16½
12 Inch x 17 Inch Wire Cooling Rack
Other Orange Recipes
Savory Simple – Orange Cardamom Cinnamon Buns
Savory Simple – Pumpkin Spiced Cupcakes with Orange Curd
Savory Simple – Orange Meringue Tarts with Grand Marnier
Domestic Fits – Braised Chipotle Orange Oxtails
Garlic Girl – Arugula and Orange Salad
Noble Pig – Orange Creamsicle Poke Cake