Sticky Orange Glaze
by Erin Fletter
Photo by Bukhta Yurii/Shutterstock.com
prep time
5 minutes
cook time
makes
4-6 servings
Fun-Da-Mentals Kitchen Skills
- drizzle :
to trickle a thin stream of a liquid ingredient, like icing or sauce, over food.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Small mixing bowl
- Dry measuring cups
- Measuring spoons
scale
1X
2X
3X
4X
5X
6X
7X
Ingredients
Sticky Orange Glaze
- 1/4 C powdered sugar
- 3 tsp mandarin juice from 1 can of mandarin oranges (or 1 fresh mandarin/tangerine)
- 1/4 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**
- 1 pinch salt
Food Allergen Substitutions
Sticky Orange Glaze
- Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor.
Instructions
Sticky Orange Glaze
1.
measure + whisk + drizzle
Measure and whisk together in a small bowl 1/4 cup powdered sugar, 3 teaspoons mandarin juice, 1/4 teaspoon vanilla extract, and 1 pinch of salt. Drizzle over baked Wee Rhubarb Cream Cheese “Bridie” Hand Pies (see recipe) or another pastry and enjoy!
Photo by Elena Nasledova/Shutterstock.com
Hi! I'm a Mandarin Orange!
"I'm a popular fruit snack for children and adults! I'm smaller and generally sweeter than a navel orange. It is super easy to peel me and pop an orange section into your mouth!"
History & Etymology
- A mandarin orange (or mandarin) is a type of citrus fruit. The wild mandarin originated in South China and Southeast Asia. Sweeter domesticated mandarins have been cultivated for at least 4,000 years.
- China produces the most mandarins worldwide. In the United States, California grows the most mandarins commercially, followed by Florida.
- Citrus fruits related to mandarin oranges are clementines, tangerines, and satsumas. Clementines are hybrids of mandarins and sweet oranges (which are hybrids of mandarins and pomelos). Tangerines and satsumas are considered types of mandarin oranges or separate but related species. They appear to be hybrids of mandarins and pomelos, with both having more mandarin influence than pomelo.
- The name "mandarin" comes from the late 18th-century French "mandarine." Its use for the citrus fruit may be related to the color of the robes worn by Chinese officials, who were called "mandarins" by Europeans in the 16th century.
Anatomy
- The mandarin orange species (Citrus reticulata) is from the Rutaceae or citrus family. The wild mandarin is one of the original ancestral citrus classifications (taxa).
- The mandarin orange tree is an evergreen and grows from 10 to 25 feet tall. Its tree trunk and major branches have thorns. Its leaves are 2 to 4 inches long, green, glossy, and oval-shaped, with pointed tips at each end, resembling a lance head. Its fruit is small and rounded, about 1 1/2 to 3 inches in diameter.
- A mandarin's thin skin may be orange, yellow-orange, or red-orange and is easy to peel. The whitish, spongy inner layer of the rind is referred to as the pith (technically the mesocarp). The inside flesh is made up of juicy, orange segments.
How to Pick, Buy & Use
- Mandarin oranges that are ready to eat are slightly firm and heavy for their size, which indicates juiciness. The skin should be shiny, smooth, and somewhat loose with tiny dimpling. They should be bright orange without any green.
- Storing mandarins in the refrigerator helps them to last longer. If they are eaten within a few days, you can store them at room temperature.
- Mandarin oranges are a great snack for kids because they are small, easy to peel, and usually seedless.
- Fresh or canned mandarin oranges are often added to salads, including fruit salads like ambrosia, as well as green salads with nuts and a vinaigrette dressing. They are also added to desserts, like cakes and parfaits. Their juice is added to salad dressings, glazes, marinades, and beverages.
Nutrition
- Mandarin oranges contain 85 percent water. They are a rich source of vitamin C, providing nearly 30 percent of the daily value, and a good source of vitamin A. They also have a moderate amount of potassium and calcium.
- Mandarins contain beta-carotene and beta-cryptoxanthin, which are plant pigments and antioxidants that may help reduce the risk of developing certain types of cancer. These two pigments are converted into vitamin A in the body, which is essential for a healthy immune system and good vision.
- Vitamin C is also essential for the immune system and beneficial for maintaining healthy skin and promoting wound healing. Calcium helps maintain bone health, and potassium plays a crucial role in cell function and heart health.
History and Use of Glazes in Baking and Cooking!
Photo by asife/Shutterstock.com
- A dessert glaze is a liquid, like milk or beaten egg, that gives baked foods a smooth and shiny finish.
- Glazes used in baking may have originated in medieval Britain, and an Elizabethan glaze has been mentioned in records of that time. It was made of lightly beaten egg white and sugar used on pastries.
- A simple doughnut glaze is usually made of water or milk and powdered sugar. For a cinnamon roll glaze, use powdered sugar, milk, butter, and vanilla. A glaze for a fruit pie or tart is typically glassine, meaning it is glossy and transparent, and jams or jellies that complement the fruit are used to accomplish that.
- Some cakes are covered with a "mirror" glaze, which may be made of unflavored gelatin, water, granulated sugar, sweetened condensed milk or cream, fruit purée or chocolate (milk, dark, or white), and food coloring.
- Glazes used in cooking include demi-glace (half-glaze), which originated in France, a rich, glossy brown sauce served with meat. It is made with beef stock which has been reduced (partly evaporated) to which wine is added.
- Another example of a savory glaze is the type used on ham. Ham glazes are made with a sweet component for caramelization, like brown sugar, honey, or maple syrup. They also include a tangy element such as mustard, vinegar, orange juice, or pineapple juice. Finally, various spices are added, like cinnamon, cloves, garlic, ginger, and rosemary.
The Yolk's On You
"Knock, knock!"
"Who's there?"
"Orange!"
"Orange who?"
"Orange you going to answer the door?"
THYME for a Laugh
Why did the orange stop at the top of the hill?
Because it ran out of juice!
Lettuce Joke Around
Why do oranges wear suntan lotion?
Because they peel.
