GRATIN OF ORANGES
Simpler than it looks, really luscious, yet light. Do try to add at least one blood orange--not for taste, but for the beautiful color. By way of the LA Times.
Provided by Chef Kate
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath; following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel; repeat, working your way around the orange until you've cut away all the peel; trim any white pith.
- Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well).
- Repeat, using all of the oranges.
- In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk.
- Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk; the mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes.
- When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl.
- Cover with plastic wrap and refrigerate (the dish can be prepared to this point up to 8 hours in advance and refrigerated separately).
- When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks.
- Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish.
- Gently fold the egg mixture into the whipping cream.
- Sprinkle the oranges with the powdered sugar and stir to combine.
- Spoon the egg mixture over the oranges in a haphazard pattern (there won't be enough to completely cover the fruit, so don't worry).
- Sprinkle with the slivered almonds and place the baking dish under a cold broiler as close to the flame as possible.
- Turn on the broiler and heat just until the gratin puffs and browns, about 4 to 5 minutes.
- Alternatively, you can brown the top with a creme brulee torch. Serve immediately.
Nutrition Facts : Calories 149.6, Fat 5.1, SaturatedFat 1.6, Cholesterol 75.9, Sodium 5.7, Carbohydrate 24.6, Fiber 3.6, Sugar 17.9, Protein 3.1
GRATIN OF SUMMER BERRIES
A simple, sophisticated dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
- Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
- To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.
Nutrition Facts : Calories 356 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SOUTHERN YAMS WITH ORANGES
This is one of my favorite ways to make yams. prep time includes the baking of the potatoes and the time to cool them.
Provided by southern chef in lo
Categories Yam/Sweet Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Peel and slice the cooked potatoes very thin and place one layer in butter baking dish. top with a layer of orange slices, dot with butter, and sprinkle with sugar. Continue layering until you have 3 layers, ending with potatoes, butter, and then sugar.
- Mix the orange juice and lemon juice together; pour over and bake 1-1/2 hours.
Nutrition Facts : Calories 669.9, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 186.4, Carbohydrate 113.5, Fiber 12.2, Sugar 35.9, Protein 5.2
GRAPEFRUIT AND NAVEL ORANGE GRATIN
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I'm giving you a weight rather than a number. You may not use the whole amount but I'm sure you'll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy - though juicer -- as big navel oranges.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Set aside 200 grams oranges and 1 grapefruit. Slice the ends off the remaining oranges and grapefruit and remove the peel and white pith by slicing down the sides from top to bottom. Holding the fruit over a bowl, cut the sections from between the membranes that separate them.
- Place a strainer over a bowl and drain the fruit. Arrange the sectioned fruit in a lightly buttered baking dish or in 6 oven-proof crème brûlée dishes. Sprinkle the fruit lightly with cinnamon.
- Pour the strained juice from the fruit into a measuring cup. Squeeze the remaining grapefruit and enough of the remaining oranges to obtain 200 grams of juice (about 3/4 cup).
- Pour the juice into a medium saucepan and add half the sugar. Cut the vanilla bean in half lengthwise and using the tip of a knife, scrape the seeds into the juice. Add the vanilla bean pod to the juice. Bring to a simmer and immediately turn off the heat, cover the pan tightly with plastic wrap, and allow the vanilla bean to steep for 15 minutes. Remove the plastic wrap.
- Fill a bowl with ice and set another bowl in it. Place a strainer over the bowl. Beat the egg yolks with the remaining sugar in a small bowl and bring the juice back to a simmer. Remove from the heat and, making sure that the juice isn't boiling, whisk half of it into the egg yolks. Whisk the tempered egg yolks into the saucepan, scraping out every last bit from the bowl with a rubber spatula.
- Place the saucepan back over medium-low heat and heat, stirring constantly with a rubber spatula or a whisk. Do not allow the liquid to come to a boil. Insert a thermometer and when the mixture reaches 180 degrees Farenheit and coats the spatula like thick cream, remove from the heat and immediately strain into the bowl set in the ice. Whisk in the crème fraiche and stir over the ice until the mixture cools. At this point, if you are not serving the gratin right away, cover and refrigerate the custard sauce.
- Preheat the broiler and place the rack about 3 inches away from the heat. Spoon the custard over the fruit. Just before serving place under the broiler and, watching closely, heat until the cream is lightly browned, 3 to 5 minutes. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 29 grams
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GRATIN OF ORANGES RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8Estimated Reading Time 8 minsCategory DESSERTSTotal Time 40 mins
- Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath. Following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel. Repeat, working your way around the orange until you've cut away all the peel. Trim any white pith. Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well). Repeat, using all of the oranges.
- In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk. Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk. The mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes. When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl. Cover with plastic wrap and refrigerate. (The dish can be prepared to this point up to 8 hours in advance and refrigerated separately.)
- When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks. Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish. Gently fold the egg mixture into the whipping cream.
- Sprinkle the oranges with the powdered sugar and stir to combine. Spoon the egg mixture over the oranges in a haphazard pattern. There won't be enough to completely cover the fruit, so don't worry.
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