This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Fried Valencia Oranges
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- #6960
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 large seedless Valencia oranges
4 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon mace
1/4 teaspoon cinnamon
1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons brown sugar
1 cup oil for sauteing
1 raw egg
1/2 cup milk (scant)
Garnish
4 tablespoons mustard
4 tablespoons brown sugar
directions
Carefully peel the oranges and separate the sections. Sprinkle on mixed sugar, nutmeg, mace, and cinnamon.
Prepare a thick batter by uniting the flour, baking powder, salt, and brown sugar. Blend 2 Tbsp of oil, the egg, well beaten, and the milk. Thoroughly stir this liquid into the dry mixture. If the batter is thin, add a scant amount more of flour. If it is too thick to evenly coat the orange sections, then dilute with more milk. Chill batter for 1-1/2 hours.
Heat the remaining oil in a heavy skillet until hot, not smoking. Dip orange sections in batter to coat thoroughly. Drop into hot oil and fry until nicely browned.
Serve warm with mustard and brown sugar in separate spice dishes.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
July 25, 2011
I had to make some adjustments since I was using the mini oranges, but they were not very juicy...too old I guess, so this really worked well to make them tastey