CARAMEL-CITRUS SOUP
The caramel's sweetness is perfectly balanced by tart citrus in this dessert soup.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 10
Steps:
- Using a paring knife, remove the peel from both the navel and blood oranges, lime, and both grapefruits. Section the fruit over a medium bowl, catching the juices. Place the sections in the bowl, and cover. Transfer to the refrigerator.
- Combine the sugar and 1/2 cup water in a medium saucepan over medium heat. Cook sugar until caramelized and amber in color. Slowly whisk in the orange juice. Increase heat to medium high; add the cinnamon stick and star anise. Continue cooking until the liquid has reduced by half, 20 to 25 minutes.
- Remove the pan from the heat, and pour the liquid through a fine sieve set over a heatproof bowl. Discard the solids, and add the lemon juice. Let the caramel-citrus broth cool completely. Cover, and transfer broth to refrigerator to chill.
- When ready to serve, divide the reserved fruit segments and the juice among 6 soup plates, and top each serving with 1/3 cup chilled caramel-citrus broth. Serve.
CITRUS-SAVORY CARAMEL SAUCE
Provided by Food Network
Yield 1 to 1-1/2 cups
Number Of Ingredients 5
Steps:
- Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve
CITRUS GINGER-CARROT SOUP
The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.-Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes., Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly. , In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro.
Nutrition Facts : Calories 117 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 546mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
CARAMEL CITRUS TIRAMISU
Tiramisu is Italian for "pick-me-up" and that's exactly what this popular dessert does. With its new caramel and citrus twist. It's sure to perk up your Holiday dinner or dessert buffet with the festive look and flavour of luscious Mascarpone cheese and real cream. For the adveturous - use blood oranges and/or mix 1/4 cup orange liqueur or brandy with juice to moisten ladyfingers - so delicious!!
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn). Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended. Let cool.
- Grate tangerines to make 1 1/2 teaspoons zest; set aside. Squeeze juice from 3 tangerines; reserve. Cut peel and white pith from remaining tangerines. Holding tangerine over a bowl, cut segments from between membranes. Strain juice from segments and add to reserved juice, Set segments and juice aside.
- Stir 1 cup of the caramel sauce and tangerine and lemon zest into Mascarpone cheese. In a chilled bowl, whip remaining cream to soft peaks. Beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
- Layer half of the lady fingers in a dish. Drizzle with half of the reserved juice. Spread with half of the Mascarpone mixture; top with one-third of whipped cream. Repeat layers ending with whipped cream. Cover and refrigerate for at least 4 hours or for up to 1 day. Cover and refrigerate remaining caramel sauce and tangerine segments separately.
- Just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce. Garnish with fresh mint.
Nutrition Facts : Calories 425.4, Fat 22.1, SaturatedFat 12.9, Cholesterol 203.2, Sodium 76.7, Carbohydrate 53, Fiber 1.4, Sugar 36.4, Protein 5.7
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