www.delish.com
Bittersweet-Chocolate Bark
In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.
navel oranges, sugar, corn syrup, chocolate, pistachios
www.allrecipes.com
Pluma Moos
Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
peaches, pears, cherries, prunes, raisins, mandarin orange, cinnamon
cooking.nytimes.com
Spicy Ginger and Lemon Chicken Recipe
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
olive oil, chicken, salt, chile, cumin, thyme leaves, cayenne pepper, flour, vegetable, ginger, cloves, apple cider
