Champagne Oranges Food
CHAMPAGNE ORANGES
A super elegant dessert that's super easy! Serve this the next time you entertain royalty. Prep time includes chill time.
Provided by Mirj2338
Categories Dessert
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and orange marmalade in a small saucepan; cook over medium heat until sugar dissolves.
- Cool slightly.
- Combine sugar mixture, champagne, and orange sections, stirring gently.
- Cover and refrigerate 8 hours.
- To serve, spoon orange sections into individual compotes or dishes, and sprinkle with almonds.
Nutrition Facts : Calories 193.4, Fat 2.9, SaturatedFat 0.2, Sodium 11.9, Carbohydrate 36.6, Fiber 3.2, Sugar 29.7, Protein 2.2
CHAMPAGNE ORANGES
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h15m
Yield 10 to 12 servings
Number Of Ingredients 6
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.
BLOOD ORANGE CHAMPAGNE COCKTAIL
Provided by Amelia Saltsman
Categories Champagne Liqueur Alcoholic Christmas Cocktail Party Wedding New Year's Eve Cocktail Orange Sparkling Wine Bon Appétit Drink
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
MANDARIN ORANGE CHAMPAGNE COCKTAIL
Steps:
- Place the Mandarin oranges, vodka, sparkling wine and lemon sorbet in a blender and puree. Divide among champagne glasses and serve with a mint leaf.
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- Best 100 Percent Chardonnay Bottle: Ruinart Blanc De Blancs. A Champagne made from 100 percent chardonnay is called a “Blanc de Blanc,” meaning white from white.
- Best 100 Percent Pinot Noir Bottle: André Clouet Silver Brut. A Champagne fermented entirely from pinot noir or petit meunier is referred to as a “Blanc de Noir,” or “white from dark.”
- Best Under $50 Alternative: Bellavista Alma Cuvee Brut. Franciacorta is a sparkling wine from Lombardy, Italy. In 1967, Franciacorta became the first region in Italy to specify that their wines must be produced with the méthode champenoise.
- Best for Mimosas: Francois Montand Brut de Blanc. If you’re throwing orange juice into the mix, it’s not the time to spend an arm and a leg on a complex bottle of beautifully made wine.
- Best Affordable American Alternative: Gruet Brut. This lovely sparkler may come from New Mexico, but it’s made with French sensibilities. The Gruet family started out making wine in the Champagne region of France but grew frustrated by the limited land availability and astronomical prices.
- Best Alternative From France: Philippe Foreau Domaine du Clos Naudin Vouvray Brut. Want a bottle from France without the hefty price tag? There’s plenty of exciting stuff happening outside of Champagne.
- Best Grower Champagne: Bérêche et Fils Brut Réserve Champagne. Grower champagnes have become exceedingly trendy in the past few years, and with good reason.
- Best Rosé Champagne: Pierre Moncuit Grand Cru Cuvee Brut Rose. This pale pink example comes from Pierre Moncuit. Don’t be deceived by its delicate appearance!
- Best Biodynamic: Meinklang Frizzante Rosé "Prosa" The biodynamic wine label extends beyond winemaking practices. To obtain this certification, winemakers must use natural farming techniques and harvest according to the astrological calendar.
- Best Canned Sparkling Wine: Two Shepherds 'Natty Pets' Picpoul 2020. Not ready to open a whole bottle? The Two Shepherds "Natty Pets" sparkling Picpoul comes in 375-milliliter cans.
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- Jacques Lassaigne Les Vignes de Montgueux Brut Blanc de Blancs, France. This organic offering from Jacques Lassaigne is made purely of Chardonnay grapes that give it creaminess and body.
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- Champagne Dom Perignon Oenotheque 1996. This is the pinnacle of Champagne. The grapes were harvested in one of the best years of the past few decades, and then aged for 15 years, giving it unparalleled richness and complexity.
- Bruno Paillard Première Cuvée Brut Rosé. The Paillard Rosé is predominantly a Pinot Noir sparkling wine with a touch of Chardonnay and still Pinot Noir added in.
- Taittinger Nocturne Sec. In today's market, most Champagne is dry, since modern producers add a minimal amount of sugar to balance acidity, but it used to be that there was actually quite a bit of sweetness in Champagne.
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- Sparkling Wine Gruet Blanc de Noirs. This is arguably the world's best value in sparkling wine. Former Champagne producer Gilbert Gruet planted the grapes in New Mexico in vineyards located 4,300 feet above sea level (some of the highest in America), giving this Pinot Noir the lengthy maturation it needs to be world-class.
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Reviews 16Category SpreadsCuisine AmericanTotal Time 53 mins
- Add granulated sugar to a food processor. Using a vegetable peeler, remove peel from the oranges and also place in the food processor. You want to grab all of the orange zest but you can leave the white pith attached to the orange.
- Pulse until the orange peel is chopped into small bits and mixed in evenly with the sugar. It should be an orange-hued, slightly moist mixture.
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- Pour mixture into a saucepan set over low to low-medium heat. Stirring or whisking often, let curd heat until thickened and reaches 170°F. You'll want the curd to coat the back of a wooden spoon. Keep a close eye on the curd as it heats as you don't want to overcook it.
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Servings 10
- Using a small sharp knife, peel the oranges, removing all of the bitter white pith. Working over a large glass dish, cut between the membranes to release the orange sections. Arrange them in the dish and add any accumulated orange juice.
- In a medium saucepan, combine the sugar, honey and 2 cups of water and bring to a boil over high heat, stirring until the sugar is dissolved. Pour the hot syrup over the oranges and let cool. Refrigerate until chilled, about 3 hours.
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