Orange Blossom Oranges Recipes

ORANGE BLOSSOM

Steps:

• Add the gin, sweet vermouth and orange juice into a shaker with ice and shake until well-chilled.
• Strain into a chilled cocktail glass.
• Garnish with an orange wedge.

ORANGE BLOSSOM TRIFLE

Steps:

• Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
• Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
• To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

ORANGE BLOSSOMS

Steps:

• Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
• Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
• Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
• Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
• Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
• Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
• When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

ORANGE BLOSSOM

Steps:

• Crush the slices of orange in the bottom of a highball glass, mixing them with the almond syrup.
• Fill the glass with crushed ice and pour the gin. Stir.
• Complete with the grapefruit juice and Angostura.
• Garnish with slices of orange. Serve with a straw.

ORANGE-BLOSSOM ORANGES

Steps:

• Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. (Can be prepared 1 day ahead.)
• Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3-inch-thick rounds. Set in bowls. Spoon syrup over. Top with mint.

ORANGE BLOSSOM SALAD

Steps:

• In a large salad bowl, combine orange segments, cauliflower, green pepper and spinach. Place dressing ingredients in a jar with a tight-fitting lid; shake until well mixed. Add desired amount of dressing to salad and toss. Refrigerate leftover dressing.

ORANGE BLOSSOM CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce and orange zest. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in dates and nuts. , Pour into a greased 9-in. springform pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine glaze ingredients; bring to a boil. Pour over cake. Cool completely in pan.