Bitter Orange Hot Sauce Recipes

Steps:

• Pour juices into 12 oz. bottle with sprinkle cap.
• Add halved habaneros.
• Close bottle. Shake.
• Store in fridge at least 24 hours before using.

Steps:

• In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

Steps:

• Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

Steps:

• Wash orange(s) and dry.
• Remove zest from orange with microplaner.
• Mix zest with other ingredients into a small saucepan. Heat till just comes to a boil. Turn heat down to a simmer and cook for 30 minutes. Stir after 15 minutes.
• Serve over wild duck, goose, pheasant or wild rice. Also very good for basting duck or goose.

Steps:

• Mix the cornstarch with 4 tbsp cold water. Put to the side.
• In a sauce pan, combine lemon juice, orange juice, 1 cup of water, and sugar. Stir over medium heat until the sugar dissolves, then increase heat and bring to a boil.
• Remove the pan from the heat and stir in the cornstarch and cold water that was set aside.
• Return the pan to heat and stir constantly until the sauce thickens.
• Once sauce has thickened, remove from heat and add butter. Stir until the butter is melted.
• Serve.

Steps:

• Melt margarine in large skillet. Add chicken and brown. Remove chicken from skillet.
• Add flour,sugar,salt,dry mustard,and cinnamon to skillet. Stir to make a smooth paste.
• Add juice and stir until it thickens.
• Add chicken.
• Cover and simmer for 30 minutes.
• Add rind or mandarins or ginger or all three.
• Simmer 5 minutes longer.
• Serve over rice or mashed potatoes. Plenty of gravy!

Steps:

• For the Gelato:.
• In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
• Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
• Remove from heat and dip pan briefly into an ice water bath to stop cooking.
• Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
• Whisk in cocoa and keep whisking till mixture is well combined.
• Keep warm while you prepare chocolate and custard base.
• Melt chocolate in a bowl over barely simmering water.
• In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
• Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
• Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
• Cook (do not boil) 4 minutes more, stirring frequently.
• Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
• For the sauce:.
• In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
• Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
• Remove from heat and allow to cool.
• While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
• Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
• Whisk in the preserves or marmalade until combined well.
• Remove from heat and stir in liqueur.
• Pool sauce on individual plates and place scoops of the gelato on the sauce.
• Garnish, if desired, with raspberries and mint sprigs.