baking « (y)our food choices™

We can get citrus year round today, but specialty citrus like blood oranges are still only available seasonally, and that’s a good thing. We like instant gratification just like the next person (one of us more than the other), but some things are better when we have to wait, and when that thing is almost over it’s nice to preserve some of it for a little longer.

Candied citrus is an easy way to make a good thing last another month or two. I read about the technique at epicurious.com and made up a batch. Slicing was a bit of a challenge since the fruit was a little soft. That didn’t matter much, the fruit topping produced an interesting rustic look for the banana bread, a slight adaption from something I found at 101cookbooks.com, thank you.

Fruity olive oil and dark chocolate play well with the ripe bananas and orange. Adding zest to the bread batter will enhance the bright orange flavor from the candied topping. I forgot the zest in the batched in the photos, but I included it in the recipe. No matter. Like everyone else, we have more than enough bananas in the freezer to whip up a batch of banana bread anytime we want, and a little more time to make another batch of blood orange candied citrus.

Candied citrus can be used in a variety of ways. When sliced properly, the beautiful rounds fit perfectly on top of muffins and cupcakes—either baked in or decorated with. Chopped candied citrus can be thrown into a variety of baked goods or desserts when a little citrus is needed. Candied citrus truly is a good thing for any baker, but hurry and get the end of season citrus now or you’ll just have to wait until next year. Enjoy!

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Orange Banana Bread

1 cup / 4.5 oz all-purpose flour
1 cup / 5 oz graham or whole wheat flour
1/3 cup / 2.35 oz light brown sugar/coconut sugar/muscovado sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 3.5 oz coarsely chopped bittersweet chocolate
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz mashed, ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk kefir or yogurt,
Zest of one orange
1 teaspoon vanilla extract

For the top:
canned orange slices

Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and top with candied orange slices.

Bake until golden brown, about 50-55 minutes..

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

Traditional Irish soda bread is pretty bland. A quick bread that’s good with a stew or smothered in butter and jam, but on it’s own isn’t very appealing. Adding dried cranberries and candied orange peel sweetens what otherwise would be tasteless. I’m using about a third graham flour with all purpose flour, and some added wheat germ for taste and health. Good Irish butter and a little whiskey are fun, optional ingredients that give these muffins a little more richness and Irish appeal. Enjoy these muffins as a brunch starter, in the afternoon with tea, or kept in the freezer to be removed the night before for a quick— on the go— breakfast.

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Irish Soda Bread Muffins

1 1/4 cups/ 6 ounces all-purpose flour
1 cup/ 3 ounces whole wheat flour, or graham flour (alternately, you can use all all-purpose flour)
2 tablespoons sugar
1 tablespoon wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dried cranberries
2 tablespoons butter, room temperature
2 tablespoons candied orange peel, chopped*
3/4 cup + 1 teaspoon buttermilk, yogurt, or kefir (or combination)
2 tablespoons + 1 teaspoon Irish Whiskey

Combine flour, sugar, baking powder, baking soda, salt, and orange peel or caraway seeds, if using, whisk together. Add dried cranberries and butter. Using your finger tips, rub together the butter and flour mixture until small crumbs form and cranberries are separated. Add the candied orange peel and stir to combine.

Mix together 3/4 cup buttermilk/yogurt/kefir and 2 tablespoons Irish Whiskey, stir well. Stir into dry ingredients only until moistened, being careful not to over mix. Spray a muffin tin with non-stick cooking spray or butter and flour the tin. Use an ice cream scoop to transfer the batter into the tin.

Mix 1 teaspoon Irish Whiskey with remaining buttermilk and brush the top of the unbaked muffins and sprinkle the top with sugar.

Bake at 350 degrees for about 15-20 minutes or until golden and bread sounds hollow when thumped on bottom. Cool muffins on wire rack. Muffins can be frozen and toasted.