October 20, 2012
This is a Wild Table guest post from my friend Deanna Morauski who will be featured on the Live Well Network this month.
(see show details below).
Find Balance, Feel Beautiful | Live Well Network
Who can possibly get enough lovely, holiday bread recipes? This comforting yet refreshing fancy orange bread recipe is one of the loveliest in all of the bread kingdom. She is a gorgeous gift and a stunning addition to any holiday spread. One can only hope for leftovers which can be stored in the freezer and reheated with a little butter so the joy of the holidays can be experienced again and again.
Grandma Leonia’s Orange Bread
3 cups flour
1 cup sugar
1 cup nonfat milk
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 medium sized oranges – peel only
To prepare orange peel:
Take the peeling from 2 medium sized oranges and cut into small pieces, add water and boil 20 min.
Drain and add more water and boil again for 20 minutes.
Drain, add 1 C sugar and only a little water and boil another 20 minutes.
Store candied orange peel in refrigerator, covered.
To make bread:
Combine flour, 1 C sugar, milk, eggs, baking powder, salt and candied orange peel.
Let stand in prepared bread pan for 20 minutes (floured).
Bake at 350F for 45 minutes.
Makes 2 loaves.
About Deanna Morauski:
You can see Deanna on Joey Fatone’s new show “My Family Recipe Rocks” on the Live Well Network ( http://livewellnetwork.com/ ) this month on October 27th. She will be making four scrumptious recipes throughout an entire episode filmed at her B&B, The Old Hen. The episode was deemed “One of the best episodes of the season” by the show’s producers. Follow along on with Deanna on her Facebook page facebook.com/theoldhen or on Twitter twitter.com/theoldhen for updates .
Deanna’s love for baking and cooking began as she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. She expresses her loves today creatively through speaking, writing for her foodie blog, television appearances as well as hosting guests, including celebrities, at her inn, The Old Hen Bed & Breakfast in Snoqualmie Valley, Washington.
Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. In 2010, Bobrow founded “Wild Table” for Wild River Review and serves as the master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey’s first licensed distillery since Prohibition.
Bobrow has published three books on mixology and written articles for Saveur magazine, Voda magazine, Whole Foods-Dark Rye, Distiller, Beverage Media, DrinkupNY and other periodicals. He writes the “On Whiskey” column for Okra Magazine at the Southern Food and Beverage Museum and has written restaurant reviews for New Jersey Monthly.
His first book Apothecary Cocktails, was published in September 2013; and immediately went into a second printing. In 2014, he published Whiskey Cocktails. He was born and raised in Morristown, NJ, on a Biodynamic farm.
Warren Bobrow in this Edition
COCKTAIL WHISPERER, Editor
Apothecary Cocktails: Mexican Sleep Cure
Billy Reid: Bourbon, Branch and a Splash of Southern Lore
Blue Hill/Stone Barns: Time Exists in Harmony with Nature
The Cocktail Whisperer asks Anthony Bourdain Four Questions about Scotch
The Five Questions: Andrew Bell, American Sommelier
The Five Questions Catherine Reynolds
The Five Questions: Lincoln Henderson (Master Distiller)
The Five Questions: Natalie West (Foppiano Wines)
The Five Questions: Randall Grahm
The Five Questions: Sustainable Sushi
A Glass of Bourbon, Branch, and History
Midnight in the Bronx: Visit to Hunt’s Point Wholesale Fish Exchange
A Modern Day Absinthe Alchemist
A Summer Cocktail Party for Artie Shaw
Tales of the Cocktail: New Orleans, Louisiana