May 8, 2012
I've been in the mood to experiment in the kitchen lately. Mostly so I can get my mind off the anxiety surrounding all of the house hunting we've been doing. I'm itching to pack our things and get a move on, especially now that the weather is warm, but I can't do that until we find the perfect place.
Right now, we're waiting to hear back on an offer we made just this morning. The problem is that the market is crazy competitive right now, especially in our price range, so it's really hard to get a lock on anything good. We know ours is not the only offer on this home, so we have to hold our breath and wait. Unfortunately, no matter how much I prepare myself, I can't hide from the fact that I want this house, and that I'll be bummed if our offer isn't accepted.
Honestly, I was prepared for the stress involved with this process, but I wasn't anticipating how attached I'd become to certain homes that we've seen. Some homes seem perfect on paper, but fail to capture me for whatever reason. And then there are others I love almost immediately, despite their flaws.
No matter what happens, we'll be okay. As I said before, I'm trying to take my days one moment at a time, to enjoy my present situation, and to keep my creativity flowing.
So, taking this conversation back to the here and now, I decided to experiment with making my own orangettes last week. I first heard about Orangettes a couple years ago from Molly Wizenberg's aptly named blog, and put them on my abstract mental to-do list.
As I said, it's been a couple years since then, but I finally got around it it. I probably would've made these much sooner if we were the type of people to regularly stock our kitchen with oranges, but we aren't. We've always had lemons and limes on hand, but oranges rarely make an appearance. I'm not sure why that is, either. I only occasionally buy them for the zest, which I scrape off and freeze for later use.
Anyway, I decided to make a special effort this time, and bought a few oranges specifically for this recipe. We already had tons of chocolate (thanks to Trader Joe's dark chocolate pound plus bars), and plenty of sugar, so once I had the oranges, I got straight to work on the orangettes.
It's a week later now, and I'm almost completely out of my new favorite snack! Looks like we'll be adding oranges to our grocery list from now on.
3 cups sugar
3 cups water
Your favorite bar of dark chocolate (we like Trader Joe's)
Wash and scrub your oranges. Slice off the top (navel) and the bottom. Using your knife, gently slice the peel away from the orange in long, flat strips, leaving as much of the pith on the fruit as you can. Once you have cut all of peels, slice them into thin strips and set aside.
Heat up 1 quart of water in a saucepan until boiling. Add the sliced orange peels to the boiling water, and let cook for 10 minutes. Remove peels, rinse, and drain.
In another saucepan, pour in the sugar and the water, and bring to a simmer. Add the peels, and let cook for 30-45 minutes, checking frequently until the liquid is syrupy, and the peels are soft and translucent. Remove the peels from the syrup and place them on a wire rack to cool and dry off a bit.
At this point you can roll the peel in sugar and serve as is, or you can continue forth to make orangettes:
Chop up your chocolate and melt it over a double broiler. Prepare two or three sheets of wax paper. Once the chocolate has melted, turn off the heat, and dip the orange slices into the chocolate. You can either dip the whole slice, or only one of the tips. Either way, remove immediately and place on the wax paper to set. Serve as soon as the chocolate has hardened, or store in the refrigerator in an airtight container.
Adapted from this recipe.