Burnt Orange Highball Recipes

BURNT ORANGES WITH ROSEMARY

Steps:

• Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
• On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
• To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

BURNT-ORANGE HIGHBALL

Steps:

• Fill a cocktail shaker with ice. Add Truvia, vodka, orange liqueur, and orange juice; shake to combine.
• Hold a lit match over an empty highball glass and squeeze the zest, skin side down, over the match. The oil from the zest should ignite and fall into glass. Wrap zest around a skewer or a toothpick; set aside.
• Fill glass with ice, strain cocktail into glass. Garnish with skewered zest.

DEAN SWIFTS BURNT ORANGES

Steps:

• 1. Zest all the oranges and add zest to the wine. Allow to steep. Preheat oven to 400 degrees.
• 2. Peel the oranges and remove any seeds. Put oranges in a pan that is both ovenproof and can be used on the stovetop.
• 3. Dot oranges with butter and sprinkle with half the sugar.
• 4. Bake at 400 degrees about 10 minutes to caramelize the sugar.
• 5. Mix orange juice and sugar and bring to a boil. Simmer to reduce to syrup. Add orange peel and wine and simmer again to a syrupy consistency.
• 6. Add warmed whiskey to orange slices and light. Pour orange syrup over the slices and simmer the whole dish on medium for 2 minutes.
• 7. Irish style is chilled with double cream.

BURNT ORANGE CARAMEL SAUCE

Steps:

• Have everything you need for the sauce at hand; it comes together so quickly it's best to give it your full attention.
• Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
• Juice the oranges and set aside.
• Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
• As the water and sugar melt, they will foam in large frothy bubbles.
• Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
• Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
• Remove the pan from the heat as soon as it appears dark gold.
• Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
• Add the butter to the pot and return to the heat.
• Add the whipping cream and stir until any remaining lumps dissolve.
• Strain to remove the zest.
• Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.