Creamy Orange Liqueur Food

ORANGECELLO

Steps:

• Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.
• In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

ORANGE CREAM LIQUEUR DESSERT

Steps:

• Scoop vanilla ice cream into dessert cups. Top each cup with 1-ounce orange liqueur. Garnish with orange zest and slices of orange.

CRèME BRûLéE A L'ORANGE

Steps:

• Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier.
• Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.
• Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)

ORANGE LIQUEUR

Steps:

• Wash the oranges well with soap and water.
• Pare very thinly the bright-colored rind from the oranges (no white).
• Blot the peel on paper towels to remove any excess oil.
• Put the peel in a 4 cup screw-top jar.
• Add 2 cups vodka.
• Close jar.
• Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.
• Remove the peel and add the remaining vodka, along with the superfine sugar.
• Close the jar and store in a cool dark place at least 1 month to age.