ORANGE SAUCE
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
- Serve with Dark Chocolate Terrine.
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
SPICY ORANGE ZEST BEEF
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
SWEET-AND-SOUR ORANGE SAUCE
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 19m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g
ORANGE SAUCE FOR ANGEL FOOD CAKE
This sauce is a tasty way to end a summer meal-without turning on the oven.-Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-3/4 cups sauce.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.
Nutrition Facts :
ORANGE ZEST SAUCE
I have some recipes for sauces my girlfriend gave me about 25 years ago. They are delicious on chicken and they are so fast to make. I had asked her at the time for some sauces for chicken and she gave me a bunch of them. I haven't made them in a bit but I remember them being delicious. Just putting them here so I don't lose them. Great as a dipping or drizzled over or even basting ...your choice
Provided by FrenchBunny
Categories Sauces
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Boil juice from orange with broth and rosemary . Boil till reduced to 1/3 cup.
- Pour over cooked chicken.
Nutrition Facts : Calories 40.8, Fat 0.4, SaturatedFat 0.1, Sodium 186.7, Carbohydrate 8, Fiber 1.6, Sugar 6.3, Protein 1.9
ORANGE AND CHOCOLATE ZEPPOLE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
- For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
- For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.
ORANGE CUSTARD SAUCE
Make and share this Orange Custard Sauce recipe from Food.com.
Provided by byZula
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a heavy saucepan, combine the granulated sugar, flour, and salt.
- Add orange zest, lemon and orange juices, and egg yolks. Blend well.
- Cook over low heat, stirring, until thickened and smooth.
- Stir in butter and cool.
- Whip the cream and fold into the cooled orange mixture.
Nutrition Facts : Calories 990.3, Fat 52.3, SaturatedFat 30.9, Cholesterol 451.3, Sodium 148.4, Carbohydrate 126.5, Fiber 0.7, Sugar 105.7, Protein 8.6
CRANBERRY SAUCE WITH ORANGE ZEST
As I browsed the Internet looking for an ideal recipe for my homemade cranberry sauce, it dawned on me that none of the recipes I found really tickled my fancy. I decided to make my own and the outcome of this recipe turned out to be nothing short of a miracle.
Provided by Craig Richman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Combine orange juice, white sugar, brown sugar, cinnamon, and allspice berries in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Add cranberries and cook, stirring occasionally, until cranberries start to pop, about 10 minutes. Mix in orange zest and keep simmering, stirring occasionally, about 10 minutes more. Remove from heat and allow to cool and thicken.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 17.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 15.1 g
ORANGE ZEST AND HONEY POT STICKER DIPPING SAUCE
This goes great with my Sesame Tofu Pot Sticker recipe. or any Potsticker recipe you might have. Sweet and tangy and all around a dipping sauce that will be good for almost any Asian dish your putting together. This one is my twist off of a Food Network Recipe. ENJOY from Chef Travis W Holland
Provided by Chef Travis W Holla
Categories Sauces
Time 10m
Yield 1 sauce, 1 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together tamari, honey, ginger, garlic, orange zest, sesame oil and red pepper flakes in a small bowl. Cover; chill. Then stir in sesame seeds and green onions. Best Served Chilled.
- "This is my twist off a Food Network Recipe".
- By: Chef Travis W. Holland.
Nutrition Facts : Calories 563.4, Fat 28.6, SaturatedFat 4.1, Sodium 4028.2, Carbohydrate 76.2, Fiber 1.7, Sugar 70.5, Protein 8.6
HOMEMADE CRANBERRY SAUCE - WITH ORANGE & LEMON ZEST
This is not like the traditional "open the can, slip out the solid cylindrical figure" type of cranberry sauce. Instead, this cranberry sauce is full of bright, fresh flavor...more like a gelatin salad! The fresh cranberries make this sauce a beautiful red color. You'll be proud to add this easy-to-make, shimmering dish to your holiday table.
Provided by Clever Cooking
Categories Sauces
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Put washed cranberries into pan with water.
- Add orange and lemon zest.
- Simmer 10 minutes until berries soften.
- Sweeten to taste with sugar.
- Add gelatin to the orange and lemon juice. Mix together and add to the cranberries.
- Pour cranberry sauce into a bowl and chill completely before serving. Watch the video here: https://www.youtube.com/watch?v=2WRdEnbdSEs.
- Optional: Have a molded salad bowl? Spray with cooking spray, then pour the cranberry sauce into the bowl to chill and set. Invert the bowl on a plate to serve.
Nutrition Facts : Calories 164.6, Fat 0.2, Sodium 9, Carbohydrate 40.8, Fiber 5, Sugar 32.5, Protein 2.8
CHICKEN BREAST IN ORANGE SAUCE FOR 2
Make and share this Chicken Breast in Orange Sauce for 2 recipe from Food.com.
Provided by SusieQusie
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place chicken breast halves in a 1 quart baking dish.
- In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
- Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
- Remove chicken to serving dish, cover and keep warm.
- Pour pan juices into a small saucepan.
- In a small bowl, blend cornstarch & water till smooth.
- Add to juices in saucepan and cook over low heat until it starts to thicken.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 202.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 92.4, Carbohydrate 17.5, Fiber 0.3, Sugar 12, Protein 26.7
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