Authentic Rainforest Cafe Orange Wasabi Marmalade Sauce Food

CHOCOLATE MUD CAKE WITH ORANGE MARMALADE AND CHOCOLATE-ORANGE BUTTERCREAM

Steps:

• For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
• The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
• For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
• Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
• Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
• Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
• For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
• To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.

AUTHENTIC RAINFOREST CAFE ORANGE WASABI MARMALADE SAUCE

Steps:

• Mix and Chill.

CRUNCHY COCONUT SHRIMP WITH SWEET ORANGE MARMALADE SAUCE

Steps:

• DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
• SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.
• In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
• Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
• Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
• NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.

COCONUT SHRIMP WITH ORANGE MARMALADE SAUCE

Steps:

• Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.
• Pour coconut milk into a second bowl.
• Combine the shredded wheat and shredded coconut in third bowl.
• Lay out cooling racks and place waxed paper underneath them to catch drippings.
• Working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
• Melt enough Crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer).
• Fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350 (365 for electric fryer) before frying each batch.
• As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
• Serve hot or warm with orange marmalade sauce.
• Orange Marmalade Sauce:.
• Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.

RAINFOREST CAFE SAFARI SAUCE

Steps:

• Spoon the mango chutney into a bowl, cutting up any larger chunks of fruit.
• With a whisk, blend in the mayonnaise.Add the mustard, honey, curry powder, and Tabasco sauce, blending to thoroughly combine.
• Scoop into 8 oz. jars and seal with lids. Store the sauce in the refrigerator for up to 4 weeks.
• Enjoy!

PORK TENDERLOIN WITH MARMALADE SAUCE

Steps:

• Preheat oven to 400 degrees.
• In small bowl combine mustard, garlic, rosemary and pepper.
• Completely cover each tenderloin with mixture.
• Form roast of uniform thickness and tie with string.
• Bake for 50-60 minutes .
• Combine marmalade, stock, ginger and soy sauce in small saucepan.
• Heat to boiling.
• Mix cornstarch with water to form thick paste and add it to the sauce.
• Stir until sauce thickens.
• Slice the pork and serve with the sauce.