Champagne Oranges Recipes
CHAMPAGNE ORANGES
A super elegant dessert that's super easy! Serve this the next time you entertain royalty. Prep time includes chill time.
Provided by Mirj2338
Categories Dessert
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and orange marmalade in a small saucepan; cook over medium heat until sugar dissolves.
- Cool slightly.
- Combine sugar mixture, champagne, and orange sections, stirring gently.
- Cover and refrigerate 8 hours.
- To serve, spoon orange sections into individual compotes or dishes, and sprinkle with almonds.
Nutrition Facts : Calories 193.4, Fat 2.9, SaturatedFat 0.2, Sodium 11.9, Carbohydrate 36.6, Fiber 3.2, Sugar 29.7, Protein 2.2
CHAMPAGNE VSOP
Steps:
- Drop one sugar cube in each Champagne flute. Pour 1 tablespoon brandy over each sugar cube, then top off with the chilled Champagne. Rub the orange zest along the rim of each flute, then drop a piece of zest into each cocktail. Serve immediately.
BLOOD ORANGE CHAMPAGNE COCKTAIL
Provided by Amelia Saltsman
Categories Champagne Liqueur Alcoholic Christmas Cocktail Party Wedding New Year's Eve Cocktail Orange Sparkling Wine Bon Appétit Drink
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
CHAMPAGNE FOAM WITH SPICED ORANGES
"Whisking the sugar, boiling water and gelatin vigorously with a wire whisk creates the foam for this sophisticated dessert. Allow the gelatin mixture to cool before adding the chilled Champagne in order to preserve the precious tiny bubbles it adds." From Shape magazine, provides half your daily vitamin C.
Provided by Lissa_L
Categories Gelatin
Time 2h51m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat six 8oz disposable plastic containers (such as GladWare) with cooking spray. Cut the peel and white pith from oranges. Working over a bowl, cut the oranges between the membranes to release segments, allowing them and the excess juices to fall into the bowl. Set aside.
- Whisk sugar and gelatin in a medium bowl to blend. Add boiling water and whisk vigorously to until gelatin and sugar dissolve and mixture becomes very foamy, about 2 minutes. Strain the juices from bowl of orange segments into gelatin mixture and whisk to blend.
- Refrigerate gelatin mixture until lukewarm, stirring occasionally, about 25 minutes. Whisk in chilled Champagne. Divide the gelatin among the prepared containers. Cover each and refrigerate until gelatin sets, at least 2 hours and up to 1 day.
- Meanwhile stir marmalade, cinnamon and cloves in a small heavy saucepan over medium heat until the mixture simmers, about 5 minutes. Set aside and allow to cool completely. Stir in the orange segments.
- To serve Champagne foam, invert each onto a dessert plate and serve immediately. Spoon the spiced orange mixture alongside.
- *Note: I am not sure if these envelopes are .3 oz ones or not. It does not say in the recipe.
Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 25.9, Carbohydrate 35.9, Fiber 1.9, Sugar 31.2, Protein 3.4
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- Using a small sharp knife, peel the oranges, removing all of the bitter white pith. Working over a large glass dish, cut between the membranes to release the orange sections. Arrange them in the dish and add any accumulated orange juice.
- In a medium saucepan, combine the sugar, honey and 2 cups of water and bring to a boil over high heat, stirring until the sugar is dissolved. Pour the hot syrup over the oranges and let cool. Refrigerate until chilled, about 3 hours.
- Spoon the oranges and syrup into 10 shallow soup plates. Pour 2 tablespoons of the Champagne into each bowl, garnish with mint leaves and serve.
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