Orangeblossomyogurtdressingwithfruit Recipes

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

Steps:

• In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.

Steps:

• Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

Steps:

• Peel and chop apple, slice each date into 3 or 4 slivers, wash and halve grapes and wash berries.
• Arrange fruit on a plate or in a bowl.
• Top with sliced almonds and finely chopped pistachios.
• Mix Balkan yogurt with unpasteurized honey and orange blossom water.
• Drizzle dressing over fruit.
• Enjoy!

Steps:

• Grate rind of the oranges and juice. Peel and grate ginger. Crush (garlic press)/finely mince garlic.
• Combine orange rind, orange juice, ginger, garlic, soy sauce, honey (or splenda) and salt and pepper in a screw top jar.
• Secure lid and shake until well combines.
• Recommended for noodle salad, rice salad or asian style coleslaw.
• Store dressing in jar for upe to 7 days in the fridge.

Steps:

• Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. (Can be prepared 1 day ahead.)
• Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3-inch-thick rounds. Set in bowls. Spoon syrup over. Top with mint.

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, zest and the celery mixture. , Spoon into a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through.

Steps:

• Pour 1 tablespoon orange juice, 1 tablespoon Grand Marnier, and 1 tablespoon vodka into each of 10 Champagne flutes. For each drink, stir in 1/4 teaspoon orange flower water and fill with 1/2 cup Champagne. Garnish drinks with orange strips, if desired.
• A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.