Orangezestsauce Recipes

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Steps:

• Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
• Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
• Remove sauce from heat and stir in orange peel and triple sec. Serve warm.

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.

Steps:

• Boil juice from orange with broth and rosemary . Boil till reduced to 1/3 cup.
• Pour over cooked chicken.

Steps:

• Peel the oranges then remove the pith and seeds. Cut into chunks.
• Peel the banana and cut into chunks.
• Place the fruit in a blender or food processor.
• Use a sharp nice and slit the vanilla bean pod down the side to open. Scrap the seeds out of the vanilla bean pod and add them to the fruit.
• Blend the mixture until smooth and no chunks remaining. Taste test and if you think the sauce could use a boost of sweetness, add a small amount of sugar, to taste. I added 1/2 tablespoon of local wildflower honey.
• Enjoy now or refrigerate until ready to eat.

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.

Steps:

• Combine in top of double boiler above ingredients.
• Heat thoroughly.
• When dissolved and smooth, serve hot.

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.

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.

Steps:

• Fill a tumbler with ice. Pour all ingredients but garnish into tumbler, and stir. Garnish with lime slice, if desired.

Steps:

• Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
• Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
• Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
• You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.

Steps:

• In a deep sauce pan, combine sugar, orange juice and orange zest.
• Bring to a boil over high heat; cook 5 minutes, stirring almost constantly, being careful not to burn the mixture.
• Momentarily remove the pan from the heat; add the whipping cream, stirring to mix well.
• Return the pan to the stove; bring to a boil, cooking for 2 minutes and stirring constantly.
• Remove from heat; add the extract. Stir to combine well.
• Cool and serve warm or cold over pound cake, ice cream, or whatever!

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:

• Stir cranberries, orange zest, sugar, and enough water to cover berries together in a saucepan. Bring mixture to a boil and cook until cranberries begin to burst, 5 to 10 minutes. Reduce heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour. Cool to room temperature and refrigerate until a gel consistency is reached, at least 1 hour.

Steps:

• Combine orange juice, zest & sugar in saucepan.
• Simmer for approx 15mins.
• You can continue reducing the sauce after this if you want to make it thicker.
• Stir in the butter, and leave for further 3mins.
• Ta dah! Your sauce is ready. Serve with your choice of dessert.

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.

Steps:

• Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
• Preheat the oven to 400 degrees.
• Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
• Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
• Place the chicken into a shallow serving bowl & cover to keep warm.
• Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
• Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.