Fresh Oranges With Orange Zabaglione Recipes

SICILIAN WHOLE ORANGE CAKE

Steps:

• Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
• In a food processor, process the whole orange until it is almost pureed.
• Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
• Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
• Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
• Spoon and brush over the top of the cake and allow to cool completely before cutting.

FRESH ORANGES WITH ORANGE ZABAGLIONE

Steps:

• Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione.
• For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored.
• Set pan over simmering water.
• Gradually add orange juice and liqueur, beating constantly until thick.
• Spoon over orange slices in individual serving dishes.
• Sprinkle with toasted almonds and serve.

CHAMPAGNE ZABAGLIONE WITH FRESH FRUIT COMPOTE

Steps:

• For zabaglione:
• Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.
• Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen texture before serving.)
• For fruit compote:
• Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.)
• Using tip of vegetable peeler, cut out eyes from pineapple; discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges.
• Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately.

ORANGE ZABAGLIONE

Steps:

• Whisk the egg yolks, egg, sugar, orange juice and sherry in the top of a double boiler until light and creamy. Place over simmering water. Cook for 10 minutes or until thickened, whisking constantly. The mixture will foam up before thickening.
• Pour into 6 glasses and serve immediately or place the top of the double boiler over a bowl of cool water and whisk until cool. Fold in the whipped cream and chill until ready to serve.

CHEF JOHN'S ZABAGLIONE

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.