CAFé L'ORANGE
Why pay a lot for flavored coffees when you can make your own. Great for holiday gifts or a chilly evening at home. Adapted from a recipe website.
Provided by lauralie41
Categories Beverages
Time 5m
Yield 2 mugs
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients until well blended.
- To hot water in a mug, add 1 or 2 teaspoons of mix and stir.
- Store mix in air tight container,.
Nutrition Facts : Calories 458.2, Fat 0.2, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 112.3, Fiber 0.3, Sugar 99.9, Protein 3.5
COFFEE L'ORANGE
This is a delicious orange chocolate flavored coffee, which I top with either Reddi Wip or Cool Whip Whipped Topping, and a light sprinkle of either ground cinnamon or nutmeg. (Note: Actual "Cooking Method" to make this drink should read, Coffee Maker.)
Provided by Cindi M Bauer
Categories Other Drinks
Number Of Ingredients 8
Steps:
- 1. Place the coffee grounds inside paper filled (brewing) basket.
- 2. Sprinkle the orange zest over the coffee grounds.
- 3. Adjust brewing basket to fit inside the coffee maker.
- 4. Add the chocolate syrup to the empty coffee pot of the coffee maker.
- 5. Pour the cold water inside the coffee maker, and start brewing the coffee.
- 6. When brewing is completed, add the orange extract to the coffee pot. Stir the chocolate/coffee mixture, until it's well blended. (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)
- 7. Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.
- 8. Sprinkle the cinnamon on top of the Reddi Wip or Cool Whip. And enjoy your coffee.
DUCK A L'ORANGE
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
Categories Citrus Duck Herb Roast Orange White Wine Gourmet
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Roast duck:
- Put oven rack in middle position and preheat oven to 475°F.
- Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
- Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
- Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
- Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
- Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
- Make sauce:
- While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
- Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
- Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
- Available at D'Artagnan (800-327-8246).
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