(December 2, 2016 at 11:31 pm)Astreja Wrote:(December 2, 2016 at 11:29 pm)Shell B Wrote: I cooked professionally for a decade, though I can't say I spend much time pondering oranges.
There's actually method to My madness. There's one particular cake I make that requires a substantial amount of orange peel (some for the cake and some for the icing), and I discovered that really bumpy oranges are much easier to grate than smooth ones.
You're the one I'm looking for. I'm not a real foodie but I cook a little and enjoy good food when I can get it. We've had an avalanche of figs this season and I made two big batches of chutney for the first time. I gave the first one away. Too much sugar. Second batch I used twice the orange peel, extra jalopeno and much less than twice the sugar. Yum.
More to the point I need help. I'm going to need to come up with a recipe for a Tapas themed Christmas party dinner. And I never make desserts - because I can't really be eating so much sweets and keep my weight in check. I have mastered the removing of orange rind without any pith. So how hard is that orange cake to make and who would I have to kill to get the recipe?
