Earlier we posted a Salade D’Orange receipt.
So, I wanted to actually try it out at home.
Things that happened during the trial:
I couldn’t find a way to pick up any Madeira Wine, so I looked online for a substitute. It said to use Balsamic Vinegar, a teaspoon of honey, and four whole cloves – reduce the vinegar and use that instead.
The receipt said to ‘add some Madeira Wine’ – but that wasn’t very specific. The site that said to substitute the reduced vinegar suggested drizzling. The problem with that was the thickened liquid would splash and color/flavor only parts of the orange.
I would suggest for the mixture to be thinned a bit and used as an overall glaze.
The flavor added by the reduced vinegar had a nice bite to it and added flavor for the salad.
I have a receipt for Shortbread that needed candied orange peel, so the peel that cut from the oranges for this dish were candied at the same time.
Ease= having to reduce the wine and removing all the skins to keep the ’rounds’ whole, not so fun
Taste= good! We liked the bite of the syrup, but again, we’d have liked it as an overall taste and not ‘bursts’ of flavor.