WARM FRUIT COMPOTE OF CHERRIES, ORANGE AND CRANBERRIES OVER VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies.
- Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump.
ORANGE CRUNCH CREAMS WITH WARM CHERRIES
A mix of mascarpone, cream and crème fraîche seems indulgent, but together they give a fresh and balanced creamy flavour
Provided by James Martin
Categories Dessert, Lunch
Time 2h20m
Number Of Ingredients 11
Steps:
- Line a 20 x 30cm baking tray (or similar) with greaseproof paper. In a large mixing bowl, beat together the zest, mascarpone, crème fraîche, cream, sugar and vanilla seeds until smooth and thick. Tip into the tray, smooth with a palette knife, then chill for 2 hrs until firm. Can be made up to a day ahead.
- Meanwhile, put the biscuits into a food bag and bash to crumbs with a rolling pin. When the orange cream mix is firm, tip half of the biscuits onto a tray or board. Flip the baking tray over onto the crumbs. Lift the tin and paper off, then sprinkle with the rest of the crumbs. Using a medium straight-sided cutter or ring (about 7cm across), cut out individual portions - dip the cutter into hot water and dry off before you make each cut into the mix. Lift straight onto serving plates if you have room in the fridge to store them, or transfer onto a flat baking sheet lined with greaseproof paper. Return to the fridge until ready to serve - can be done up to 4 hrs ahead. You will have some mix left when you've cut out all 8 portions, but don't throw it away - keep to serve with fruit or stir in any leftover crumbs and freeze in a tub for a quick, creamy, crunchy ice cream.
- When you're ready for dessert, put the cherries, butter, sugar and kirsch or cassis, if using, into a saucepan over a medium heat. Toss until the sugar starts to caramelise and the juice comes out from the cherries to make a syrupy sauce. Spoon the warm cherries over the cold creams and serve straight away.
Nutrition Facts : Calories 736 calories, Fat 55 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
ORANGE CRUSH! FRESH SQUEEZED ORANGE AND VODKA COCKTAIL
It's vitamin C with a smile! This beverage is yummy any time of year! It's the perfect drink on a hot summer day, BBQ cookout, as well as Sunday football and/or your next New Year's party. Whatever the occasion, this drink is a fresh beverage crowd pleaser. Without a doubt, my press juicer gets a workout when friends and family come over. Just give it a try!
Provided by Coastal Roots
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a pint glass with ice cubes. Pour orange-flavored vodka, triple sec, and orange juice over ice; top with lemon-lime soda. Mix well and garnish with orange slice.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 34.7 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 27.3 g
ORANGE CREAM CRUNCH
Two layers of crushed chocolate cookies encase a filling of cream cheese, whipped topping and orange juice in these dreamy dessert parfaits.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup of the wafer crumbs evenly into 6 (8-oz.) parfait glasses; set aside.
- Sprinkle gelatine over juice in blender container; let stand 1 min. Add orange zest and milk; cover. Blend on low speed 2 min. or until gelatine is completely dissolved. Add cream cheese, sugar and vanilla; cover. Blend on high speed until well blended. Add 1 cup of the whipped topping; cover and pulse just until blended.
- Pour evenly over crumbs in parfait glasses; top with the remaining wafer crumbs. Refrigerate 2 hours or until firm. Serve topped with remaining 1/2 cup whipped topping. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 30 g, Protein 6 g
CRUNCHY ORANGE FRENCH TOAST
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
- Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
- Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
- While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
- Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
- Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
- When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.
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