Best Jean Georgess Orange Dust Recipes

Jean-Georges's Orange Dust image

Provided by Martha Stewart

Yield Makes 2 to 3 tablespoons

Number Of Ingredients 3

2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil

Steps:

Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.

Orange Madeleines image

Provided by Martha Stewart

Yield Makes 36

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, plus more for pan
1 cup sifted all-purpose flour, plus more for pan
4 large eggs
1/4 teaspoon salt
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange-flower water
1 teaspoon grated orange zest

Steps:

Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
Melt butter and let cool.
Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.