BEER-ORANGE CARAMEL SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Bring the beer, cardamom and orange zest to a gentle boil in a saucepan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, 10 to 12 minutes. To test for doneness, drop a bit of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, keep cooking.
- Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat and stir in the vanilla and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then transfer to a small jar. Refrigerate for up to 2 weeks.
ORANGE CARAMEL ICE CREAM SAUCE
We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.
Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
BURNT ORANGE CARAMEL SAUCE
Make and share this Burnt Orange Caramel Sauce recipe from Food.com.
Provided by Elly in Canada
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 6
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.
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
ORANGES WITH CARAMEL SAUCE
Fans of caramel apples might want to try this orange dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
- Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
- Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.
ORANGE-CARAMEL SAUCE
Make and share this Orange-Caramel Sauce recipe from Food.com.
Provided by Barb G.
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a 12-inch frying pan or 5-6-quart pan, mix sugar and orange juice, cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes: DO NOT SCORCH.
- Remove pan from heat and add 1 cup whipping cream (mixture will bubble): Return pan to medium heat and stir until caramel is smooth; increase heat and BOIL vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; Sauce thickens when cool.
- Serve Warm or cool; If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in microwave at half power (50%) until warm.
Nutrition Facts : Calories 842.6, Fat 58.9, SaturatedFat 36.6, Cholesterol 217.4, Sodium 61.1, Carbohydrate 79.7, Fiber 0.2, Sugar 73.7, Protein 3.8
CARAMEL-ORANGE SAUCE
Make and share this Caramel-Orange Sauce recipe from Food.com.
Provided by SassiFras
Categories Low Protein
Time 30m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
- Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
- Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm before using.
- Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.
Nutrition Facts : Calories 569.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 76.4, Carbohydrate 129.2, Fiber 5.1, Sugar 119.8, Protein 2.2
ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE
Categories Cake Liqueur Cheese Citrus Dairy Egg Dessert Bake Easter Thanksgiving Mother's Day Cream Cheese Orange Vanilla Fall Spring Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
- Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- Serve with Caramel-Orange Sauce.
SCALLOPS WITH CARAMEL-ORANGE SAUCE
This recipe is so much more than the sum of its parts! Truly awesome! From "Around My French Table" by Dorie Greenspan I have made this recipe using large shrimp, as scallops are hard to come by here. This serves 4 as an appetizer, 2 as a main.
Provided by evelynathens
Categories European
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color (you can put a drop of sugar on a white plate to test the color), about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half - you should have about 1/3 cup. Pull the pan from the heat and set it aside. (You can make the sauce up to 2 days ahead and keep it covered in the refrigerator.).
- Pat the scallops dry between two paper towels. Slice or pull off the little muscle attached to the sides of the scallops. Have a warm serving platter and a small strainer at the ready.
- Put the saucepan with the caramel sauce over very low heat so that it can warm while you cook the scallops.
- Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center - nick one to test. Transfer the scallops to the serving platter.
- Check that the caramel sauce is hot - give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper, then pour through the strainer into a sauceboat or pitcher. Drizzle some of the sauce over the scallops and pass the rest at the table.
- Note: For even better flavour in the sauce (imo), use the juice of a Seville Orange if you can access.
Nutrition Facts : Calories 354, Fat 10.3, SaturatedFat 4.4, Cholesterol 69.8, Sodium 945.6, Carbohydrate 25.8, Fiber 0.1, Sugar 16.8, Protein 27.8
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