Gratin Of Oranges Food

GRAPEFRUIT AND NAVEL ORANGE GRATIN

Steps:

• Set aside 200 grams oranges and 1 grapefruit. Slice the ends off the remaining oranges and grapefruit and remove the peel and white pith by slicing down the sides from top to bottom. Holding the fruit over a bowl, cut the sections from between the membranes that separate them.
• Place a strainer over a bowl and drain the fruit. Arrange the sectioned fruit in a lightly buttered baking dish or in 6 oven-proof crème brûlée dishes. Sprinkle the fruit lightly with cinnamon.
• Pour the strained juice from the fruit into a measuring cup. Squeeze the remaining grapefruit and enough of the remaining oranges to obtain 200 grams of juice (about 3/4 cup).
• Pour the juice into a medium saucepan and add half the sugar. Cut the vanilla bean in half lengthwise and using the tip of a knife, scrape the seeds into the juice. Add the vanilla bean pod to the juice. Bring to a simmer and immediately turn off the heat, cover the pan tightly with plastic wrap, and allow the vanilla bean to steep for 15 minutes. Remove the plastic wrap.
• Fill a bowl with ice and set another bowl in it. Place a strainer over the bowl. Beat the egg yolks with the remaining sugar in a small bowl and bring the juice back to a simmer. Remove from the heat and, making sure that the juice isn't boiling, whisk half of it into the egg yolks. Whisk the tempered egg yolks into the saucepan, scraping out every last bit from the bowl with a rubber spatula.
• Place the saucepan back over medium-low heat and heat, stirring constantly with a rubber spatula or a whisk. Do not allow the liquid to come to a boil. Insert a thermometer and when the mixture reaches 180 degrees Farenheit and coats the spatula like thick cream, remove from the heat and immediately strain into the bowl set in the ice. Whisk in the crème fraiche and stir over the ice until the mixture cools. At this point, if you are not serving the gratin right away, cover and refrigerate the custard sauce.
• Preheat the broiler and place the rack about 3 inches away from the heat. Spoon the custard over the fruit. Just before serving place under the broiler and, watching closely, heat until the cream is lightly browned, 3 to 5 minutes. Remove from the heat and serve.

GRATIN OF ORANGES

Steps:

• Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath; following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel; repeat, working your way around the orange until you've cut away all the peel; trim any white pith.
• Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well).
• Repeat, using all of the oranges.
• In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk.
• Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk; the mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes.
• When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl.
• Cover with plastic wrap and refrigerate (the dish can be prepared to this point up to 8 hours in advance and refrigerated separately).
• When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks.
• Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish.
• Gently fold the egg mixture into the whipping cream.
• Sprinkle the oranges with the powdered sugar and stir to combine.
• Spoon the egg mixture over the oranges in a haphazard pattern (there won't be enough to completely cover the fruit, so don't worry).
• Sprinkle with the slivered almonds and place the baking dish under a cold broiler as close to the flame as possible.
• Turn on the broiler and heat just until the gratin puffs and browns, about 4 to 5 minutes.
• Alternatively, you can brown the top with a creme brulee torch. Serve immediately.

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

GRATIN OF SUMMER BERRIES

Steps:

• Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
• Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
• To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.