Blood Orange Liqueur Food

BLOOD-ORANGE LIQUEUR

Steps:

• In a medium saucepan, combine the sugar and 3/4 cup water. Simmer until the sugar dissolves.
• In a large, sterilized container, combine the sugar mixture, grappa and orange. Cover and allow to sit in a cool, dark place for 1 month. Strain into sterilized bottles and seal with sterilized corks or caps.

BLOOD ORANGE LIQUEUR

Steps:

• Make simple syrup by heating 2 1/2 cups water and 3 cups sugar in a saucepan over medium heat until it comes to a boil. Lower heat and simmer 5 minutes. Let cool before using. Any extra will keep in the refrigerator for a month or so, and is good for sweetening iced tea, etc.
• Wash, dry and peel the zest from the oranges and lemons, being careful not to take any of the pith. Place in a large glass jar.
• Remove pith from two of the oranges. Cut up the fruit and add to the jar. (You will not use the remaining oranges in this recipe).
• Stir to smash the fruit a bit, add the vodka, ginger and lemon and seal the jar.
• Place in a cool, dry spot, away from sunlight for two weeks, swirling it about occasionally.
• Stir in the simple syrup, reseal, and again set aside for two weeks, swirling occasionally.
• Strain the liqueur.
• Filter it through a double layer of cheesecloth into a pitcher.
• Filter a final time through 2 new layers of cheesecloth into the final bottle.

BLOOD ORANGE CHOCOLATE MARTINI

Steps:

• Combine the creme de cacao, blood orange liqueur, vodka and blood orange juice in a shaker with ice and shake vigorously until chilled. Strain into a coupe glass and garnish with an orange peel.

BLOOD ORANGE COSMOS

Steps:

• Combine the vodka, orange liqueur, blood orange juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake for a full 30 seconds. Pour into chilled martini glasses, rub the rim of each glass with a blood orange peel and add as a garnish. Serve immediately.

ORANGE LIQUEUR CAKE

Steps:

• Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
• Set aside.
• Combine remaining ingredients except Glaze in a large mixing bowl.
• Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
• medium speed.
• Pour into prepared pan.
• Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
• center comes out clean.
• Cool in pan 10 minutes; remove and let cool.
• completely on wire rack.
• Using a wooden pick, pierce cake at 1-inch intervals.
• Spoon Glaze over cake.
• Glaze: Melt butter in heavy saucepan.
• Stir in orange juice and sugar.
• Bring to a boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in orange peel and liqueur.
• Makes 1 1/4 cups.