January 19, 2014
Make Candied Orange in advance of making your Pâté!
To make the Candied Orange, grate 2 large thick-skinned oranges using a regular kitchen grater (orange zest should be in thin strips, not too fine though - kind of marmalade-like consistency). In a small saucepan, bring 1 cup of water to a boil. Add the orange zest, and boil about 3 minutes 3 Minutes. Drain and repeat the boiling process three times, changing the water each time. Drain. In the same saucepan, dissolve 1/2 cup sugar in 1/2 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes 8 Minutes. This recipe makes about 1 cup, you need about ½ cup for the Chocolate Pâté recipe, or more according to your taste buds. Keep the rest for the next time you make this Pâté - yes it IS that good!
Heat chocolate and butter slowly together in a double-boiler (en Francais - au bain Marie), add egg yolks, mix in candied orange, walnuts or praline. If you don't have a double-boiler then place a metal bowl overtop of a large saucepan half-filled with boiling water.
Place your Pâté in the freezer for a minimum of 4 hours. Take out prior to serving to allow for easy slicing. Tip: Heat your knife in hot water prior to slicing (dry it of course), it will glide through your Pâté! Your love will love this for sure...what's not to love?
This is such a simple dessert to make and it is sure to impress! Serve with orange slices and savour every bite! If you do not eat it all, you can freeze it and it keeps really well.
* In French cookery praline is a powder or paste made of caramelized almonds and/or hazelnuts. Bon Appetit!
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)