BLOOD ORANGE CURD
This cake isn't as creepy as it looks: The drips are blood orange curd. The killer idea comes from California-based baker Karl Fong, who won last season's Halloween Baking Championship with a bleeding zombie cake. Just make the recipe below and spoon it over a simple vanilla-frosted layer cake.
Provided by Food Network
Categories dessert
Time 20m
Yield 1 cup of blood orange curd
Number Of Ingredients 0
Steps:
- Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
- Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
- Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.
ORANGE CURD
Steps:
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
ORANGE CURD LAYER PUDDING
I found this in a excellent Cook Book. I have made it many times and have made changes. You will really like this recipe
Provided by bill mayes
Categories Dessert
Time 1h30m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- put juicesin saucepan.
- Add the booze.
- butter souffle glass dish.
- preheat oven to 350 degrees.
- Beat butter with sugar and maybe a little orange or lemon zest.
- Beat egg yokes 1 at a time.
- Sift flour and baking powder over wet mixture.
- Beat.
- Slowly add milk and OJ.
- beat 1/3 egg whites in to mixture and in another bowl beat till stiff
- Fold in stiff egg whites with a metal spoon.
- in a glass cooking dish pour in boiling water add dish with mixture into boiling water.
- cook at 350 for 1 to 1/2 hours.
- It will be golden when finished.
- let stand for 10 to 15 minutes.
- When serving make sure each serving you get the goodie at the bottom.
Nutrition Facts : Calories 274.5, Fat 12, SaturatedFat 6.5, Cholesterol 148.2, Sodium 185.9, Carbohydrate 36.4, Fiber 0.3, Sugar 28.6, Protein 6.2
ORANGE CURD
Use this orange curd to make Meringue Eggs.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
ORANGE TANGERINE PUDDING
Categories Dessert Quick & Easy Orange Tangerine Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.
- Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.
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- Combine sugar and eggs in a large metal bowl that will fit on top of the pan without touching the water. Whisk the sugar and eggs until smooth. Add orange juice and salt; whisk until smooth. Place the bowl over the simmering water and cook, whisking occasionally, until the mixture reaches at least 180°F on an instant-read thermometer and is thick enough so it holds the streaks created by whisking, 10 to 12 minutes.
- Remove the bowl from the heat and let cool, stirring occasionally, until the mixture is 140°F, 8 to 10 minutes.
- Gradually whisk in butter until smooth, then whisk in Grand Marnier (or triple sec) until combined, about 30 seconds more. Press a piece of plastic wrap against the surface of the curd to create an airtight seal and refrigerate until pudding-like, at least 4 hours and up to 1 week.
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