STEEMIT IRONCHEF #13 - ORANGE ARRAY

Finally we've got some fruit for this week's Steemit IronChef competition! Thanks for the palate cleanser, @progressivechef!

For my dish featuring refreshing oranges, I made an array of orange treats, sweetened with orange juice and honey. That's right, no processed sugar (or flours for that matter) can be found in this dish!

Orange and lemon curd squares, orange bars with a cashew-coconut crust, and orange dark chocolate fudge are flanked by dark chocolate-dipped honey candied orange peel. There's a little of everything in this dish, and the bright citrusy oranges complement the dark chocolate and nutty flavors quite well.

Orange and lemon bars

Cashew- coconut crust

1/2 c cashew flour
1/4 c coconut flour
1/8 t salt
2 T coconut oil
1 T honey
1 egg yolk
1/4 t vanilla

Steps

Combine all crust ingredients and press into round baking pan greased with coconut oil
Bake at 350F for about 10 minutes, not allowing it to brown.

Orange and lemon filling

1/4 c freshly squeezed orange juice
1 T freshly squeezed lemon juice
1 t orange zest
2 T honey
3 eggs
1 t coconut flour
1 1/2 t arrowroot powder

Steps

Whisk all filling ingredients together until smooth
Pour onto cooled crust and bake at 350F for about 20 minutes until just set.

Orange & Lemon Curd

Ingredients

3 eggs
1/4 c honey
1/4 c freshly squeezed orange juice
1/4 c freshly squeezed lemon juice
6 T coconut oil

Steps

Whisk all ingredients together over medium heat in a saucepan.
Bring to a light simmer and continue to whisk until thickened
Allow to cool in refrigerator until set.
In this case, I put some curd into the freezer so that I could create the curd cube, but it is just fine in the fridge if you are not looking to make a specific shape from it.

Honey-candied orange peel

Simmer slices of orange peel in a 1:1 mixture of honey and water for about an hour, until the peel is translucent.
Allow to cool on parchment paper.
Dip into melted dark chocolate and refrigerate to set.
Reserve the honey liquid for the fudge.