These Candied Orange Slices with Brie were served at a recent theater evening. It was a food challenge as various guests required… Tree and Peanut Free, Vegan, Dairy and Gluten Free items. The ‘Wedding Cake’ a dark rich fruit cake, the bread, roasted tomato dip and candied orange slices were ‘free-of’. The wheat items were only nut free and the brie was neither vegan nor dairy free, but it was gluten free.
Candied Orange Slices Recipe
- Line two cookie sheets with parchment paper. Heat oven to 225 F.
- Wash and dry about 4 whole seedless oranges.
Using a serrated edge knife, slice one end off each orange and discard. Continue slicing the orange into thin orange rounds.
- Prepare sugar mixture – 1 cup sugar, 1/2 teaspoon salt, blended together.
- Dip the rind of each orange slice into the sugar mixture and one side of the slice.
- Place the orange slices onto the lined cookie sheet, sugar side up.
- Make sure the orange slices do not touch each other.
- Place in the oven and let dry for about 4 to 6 hours.
The aroma fills your home with the delicious scent of oranges. When crispy, let the slices cool and then store in a zip lock bag until use.
The theatre evening… at Lynde House Museum was a World Premiere Performance of THE ROUND TABLE, an original theatre production written by Jeremy Jagusch and performed by The Live History Show Performers, including Jasmine Bowen, Performer-Founder; Joshua Kitz, Show Designer-Performer; Ian Gillies, Performer; and Jeremy Jagusch, Play-write and Sarah Kern, Performer.
Shown in the above photograph are Ian Gillies and Jasmine Bowen seated at the dining room table as they entertained guests in the Lynde House dining room. Guests were also treated to portions of the play in the parlor. The show was a huge success, with a few additional show times being added in order to accommodate requests. Everyone thoroughly enjoyed it and those who missed it are asking for an encore…
THE ROUND TABLE an immersive play took part in the dining room of Lynde House with guests seated around the table with the performers. Each guest was given an historic persona representative of the history of the venue. A rehearsal dinner with a twist… Guests were served period inspired foods, among which were the above mentioned foods devoid of nuts, peanuts, dairy, gluten and were also vegan.
A novel presentation of the foods was devised, (not shown) where the foods safe for those diets were all placed on glass serving dishes. Guests were then able to pick and choose what they were able to eat. Although the wheat scones and cupcakes (also nut free) were enjoyed by those who could, let me tell you everyone enjoyed the alternative foods just as much!