Champagne Foam With Spiced Oranges Food

CHAMPAGNE ORANGES

Steps:

• Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves.
• Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl.
• Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours.
• Sprinkle with almonds before serving and add a sprig of mint.

CHAMPAGNE CITRUS CAKE GLAZE

Steps:

• In a large bowl, whisk together the confectioners' sugar, champagne and citrus zest until the mixture is smooth and without lumps.

CHAMPAGNE FOAM WITH SPICED ORANGES

Steps:

• Coat six 8oz disposable plastic containers (such as GladWare) with cooking spray. Cut the peel and white pith from oranges. Working over a bowl, cut the oranges between the membranes to release segments, allowing them and the excess juices to fall into the bowl. Set aside.
• Whisk sugar and gelatin in a medium bowl to blend. Add boiling water and whisk vigorously to until gelatin and sugar dissolve and mixture becomes very foamy, about 2 minutes. Strain the juices from bowl of orange segments into gelatin mixture and whisk to blend.
• Refrigerate gelatin mixture until lukewarm, stirring occasionally, about 25 minutes. Whisk in chilled Champagne. Divide the gelatin among the prepared containers. Cover each and refrigerate until gelatin sets, at least 2 hours and up to 1 day.
• Meanwhile stir marmalade, cinnamon and cloves in a small heavy saucepan over medium heat until the mixture simmers, about 5 minutes. Set aside and allow to cool completely. Stir in the orange segments.
• To serve Champagne foam, invert each onto a dessert plate and serve immediately. Spoon the spiced orange mixture alongside.
• *Note: I am not sure if these envelopes are .3 oz ones or not. It does not say in the recipe.

SPICED ORANGE WINE

Steps:

• Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
• Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve oranges for another use and divide zest between empty wine bottles.
• Fill bottles with orange wine and cool, uncorked, 1 hour.
• Cork bottles, then chill at least 4 hours.