Caramel Orange Spritzer Food

ORANGE JUICE SPRITZER

Steps:

• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

ORANGE SPRITZ COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange zest and extract. Combine flour and salt; gradually add to creamed mixture., Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

ORANGE-SICLE SPRITZER

Steps:

• Place 2 (1/4-cup) scoops of vanilla ice cream in each of 4 serving glasses. Equally top each glass with orange soda. Dip orange slices in sugar and place on rim of glass for garnish.

ORANGE CARAMEL SAUCE

Steps:

• Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
• Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

CAMPARI ORANGE SPRITZER

Steps:

• Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.

ORANGE-CARDAMOM SPRITZER

Steps:

• For the cardamom simple syrup:
• In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Stir until sugar is dissolved, then remove from heat. Let syrup cool to room temperature, then strain.
• For the cocktail:
• Fill each glass with 1 teaspoon cardamom syrup, and add a dash of bitters. Top up with prosecco and serve garnished with an orange twist.

CARAMELIZED ORANGES

Steps:

• Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
• (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
• Continue to boil.
• Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
• Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
• Return pan to the heat and continue stirring to dissolve the caramel in the water.
• Set aside to cool.
• Peel all the oranges, setting the peel of one aside.
• (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
• Chill well.
• Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
• Refresh in cold water and drain.
• Sprinkle half the cooked zest over the oranges in the bowl and stir.
• Serve each chilled orange with the sauce and garnish with additional zest.
• Serves 6.