ORANGES IN LIME SYRUP
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring the water, sugar, and fennel seeds to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to about 1/2 cup, about 25 minutes.
- Using a sharp paring knife, peel the oranges, removing as much of the bitter white pith as possible. Slice oranges crosswise into rounds 1/4- to-1/2-inch-thick, and place in a large bowl.
- Strain the syrup over the orange slices. Stir in lime juice, and zest. Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes and up to overnight. Serve orange slices drizzled with syrup.
FRUIT SALAD WITH ORANGE-VANILLA SYRUP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
- Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.
ORANGE SLICES IN LIME SYRUP
Citrusy and sweet, orange slices in lime syrup is a simple dessert with a lot of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Using a sharp paring knife, peel oranges following the curve of the fruit, and remove as much bitter white pith as possible. Slice oranges into 1/2-inch-thick rounds; place in a large bowl.
- In a medium saucepan, bring 1 cup water, sugar, wine, and anise seeds, if using, to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to 1/2 cup, about 25 minutes.
- Strain the syrup; stir in lime juice and zest. Pour over oranges.
- Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 170 g, Protein 1 g
ORANGE VINAIGRETTE
Provided by Bobby Flay
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
- In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.
LEMON-LIME SYRUP
Steps:
- Combine all ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and let cool. Strain into a clean container, cover and refrigerate. Can keep in refrigerator for two weeks.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 50 grams
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