CAMPARI & ORANGE GRANITA
Steps:
- First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
- Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.
ORANGE-CAMPARI GELATIN
Molded gelatin is elevated when you make it with orange juice, Campari,and Champagne, plus a splashof freshly squeezed lemonjuice.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Stir together orange juice, Campari, and sugar in a medium saucepan. Sprinkle with gelatin; let soften 1 minute.
- Cook gelatin mixture over medium-low heat, stirring gently, until sugar and gelatin are dissolved, about 2 minutes. Pour mixture through a fine sieve into a stainless-steel bowl. Stir in Champagne and lemon juice; let stand 5 minutes.
- Using a slotted spoon, skim foam from surface. Pour mixture into a 4 1/2-cup fluted gelatin mold. Refrigerate until firm, about 4 hours or overnight.
- To serve, carefully set mold in a bowl of hot water for 5 seconds. Invert gelatin onto a serving platter.
CREAMY ORANGE GELATIN
Steps:
- Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 102mg sodium, Carbohydrate 43g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
ORANGE GELATIN
Tired of the flat flavor of store bought orange gelatin? You can make your own with this simple recipe of gelatin, orange and lemon juice and zest and sugar.
Provided by Kim
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
- To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
- Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
- Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.
Nutrition Facts : Calories 141 calories, Carbohydrate 34.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 2.1 g, Sodium 4.4 mg, Sugar 31.6 g
ORANGE JELLY
Sam Bompas and Harry Parr call what they do "contemporary food design," among other things. Their projects include building painstakingly correct models of St. Paul's Cathedral in London and a Madrid airport terminal out of jelly. This recipe was used as part of the pair's first job in the United States. It was paired with Campari jelly, and the dessert they made for a 2009 dinner in New York tasted something like a Campari and soda in jelly form.
Provided by Florence Fabricant
Categories quick, dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Make simple syrup: Place sugar in a saucepan, add 1/2 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
- In a bowl, mix orange juice and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4-cup orange juice mixture over it to soften. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Let water simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of orange juice mixture. Stir in 1/2 cup water.
- Divide orange pieces among 4 4-ounce or 6 3-ounce metal or silicone molds. Pour orange juice mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto a flat surface, like a baking sheet, by first dipping molds in hot water for count of 20. Return to refrigerator for at least 1 hour before serving. Serve with Campari jellies.
CAMPARI ORANGE SPRITZER
Provided by Ina Garten
Time 10m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.
HONEY TANGERINE GELATIN
Chuck Hughes' gelatin dessert, made with freshly squeezed honey tangerine and garnished with whip cream and cookies, is a refreshingly rich dessert that will delight the whole family.
Provided by Chuck Hughes
Categories dessert
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.
- Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.
Nutrition Facts : Calories 216 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 50 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 50 grams
CAMPARI AND ORANGE
A tangy and sweet cocktail complements a savory vegetarian Italian dish such as Eggplant Parm Stacks.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker with ice. Pour Campari and orange juice over ice, cover, and shake vigorously for 10 seconds. Strain into a martini glass and garnish with an orange twist.
CAMPARI JELLY
Shimmering, brightly colored gelatin is the chosen medium of Sam Bompas and Harry Parr, who have built painstakingly correct models of London's St. Paul's Cathedral and Millennium Bridge, and a Madrid airport terminal complete with tiny airplane out of the stuff. The Campari jelly used here was part of the duo's first job in the United States, a dessert for a dinner in New York in 2009. This jelly was an outer layer, molded over a jelly made with orange juice, and the result was something like a Campari and soda, but in jelly form.
Provided by Florence Fabricant
Categories quick, dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Make simple syrup: Place sugar in a saucepan, add 2/3 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
- In a bowl, mix Campari and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4 cup Campari mixture over it to soften it. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of Campari mixture. Stir in sparkling water.
- If using candies, divide them among 4 4-ounce or 6 3-ounce metal or silicon molds. Strain Campari mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto dessert plates by first dipping molds in hot water for count of 20. Return plates to refrigerator for at least 1 hour before serving. Serve with orange jellies.
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- In a medium to large stainless steel saucepan, bring the orange juice to a simmer and skim - it's important to use a large enough saucepan here as the juice will froth and bubble up in the next step.
- Add the lemon juice, 90ml of the Campari and the sugar and stir until dissolved. Bring to a simmer and cook until the temperature reaches 105C, about five to 10 minutes. Remove from the heat and allow to stand for 10 minutes.
- Separate the gelatin leaves and soak in cold water for about five minutes. Once the leaves are softened, squeeze out any water in your hands and drop into the still-warm Campari mix with the remaining 90ml of Campari. Stir to dissolve.
- Line a shallow baking tin or ceramic dish with cling film (mine was about 18cm x 30cm internal size, but if your dish is a little smaller the jubes will just be a little thicker). Pour in the mix (try to keep the cling film smooth) and leave to set somewhere cool - no need to refrigerate. It will take a few hours.
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