FRESH FRUIT WITH BALSAMIC VINAIGRETTE
"This colorful fruit platter always looks beautiful on our Christmas dinner table," writes Mari Day of Suamico, Wisconsin. "The light dressing is a nice complement to the fun assortment of winter fruits-it really lets their natural goodness come through."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK
I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in!
Provided by JustJanS
Categories Whole Duck
Time 1h25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190c.
- Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes.
- Reserve 1/4 of the glaze.
- Sit the duck on a rack over a baking dish, baste and place in oven.
- Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
- A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
- Place on a serving platter brush with reserved glaze and serve.
- Pass any remaining reserved glaze to be spooned over carved duck.
Nutrition Facts : Calories 4269.4, Fat 394, SaturatedFat 132.2, Cholesterol 760, Sodium 761, Carbohydrate 55.2, Fiber 0.7, Sugar 49.3, Protein 116.4
ORANGE, HONEY, SOY MARINADE
Another favorite from Jackie Olden (my mom's favorite). This marinade is listed for spareribs, but we use it on other cuts of meat, chicken, pork and beef steak cuts.
Provided by BakinBaby
Categories Pork
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.
- Marinate ribs (or other meat) 1-2 hours.
- Use remaining liquid as a basting sauce during cooking.
- Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.
- This makes enough marinde for 6-8 pork chops.
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
SALMON STEAK WITH ORANGE-BALSAMIC GLAZE
Provided by Jennifer Iserloh
Categories Citrus Fish Fruit Herb Marinate Low Cal Backyard BBQ Dinner Orange Seafood Salmon Summer Healthy Self Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
HONEY, SOY AND ORANGE MARINADE
A good marinade for chicken or pork. NOTE: White cider vinegar or rice vinegar can be substituted for the wine vinegar.
Provided by Outta Here
Categories Asian
Time 10m
Yield 1 1/2 cups, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl, whisk to emulsify.
- Use to marinade your favorite cuts of chicken or pork.
ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE
Great whole duck recipe for the holidays using Maple Leaf Farms Duck. Garnish this beautiful bird with fresh herbs.
Provided by DiscoverDuck
Categories Whole Duck
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Remove (thawed) duck from bag and rinse under cold water.
- Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
- Roast duck, breast side up, for 20 minutes. Remove duck from oven.
- Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
- While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
- When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.
HONEY-ORANGE BAKED HAM
Make this honey-baked ham the centerpiece of your holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Rinse ham with cool water; dry with paper towels. Let stand, uncovered, at room temperature 1 hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard; set aside.
- Preheat oven to 300 degrees, with rack in lower third. Fit a roasting pan with a rack, and place ham, with the thicker rind on top, on rack. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven, and cook 1 hour.
- Remove pan from oven, and let ham cool slightly. Increase oven temperature to 350 degrees. Trim fat all over the ham to a layer of about 1/4 inch (it does not need to be perfectly even; the bottom will have less fat and more skin). Turn ham, bottom side down. Score fat on top of ham in a diamond pattern, each 1 to 2 inches, cutting about 1/4 to 1/2 inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom by about 1/4 inch.
- Return ham to oven, and cook 1 hour more, basting often with remaining marinade (do not baste with pan juices). If necessary, add water to pan to keep juices from burning. Remove from oven; transfer ham to a serving platter; discard orange, onion, and rosemary. Let stand 30 minutes before carving ham.
- Meanwhile, make gravy: Strain liquid from roasting pan into a liquid measuring cup or bowl, and skim off fat from surface with a large spoon. Place roasting pan over medium-high heat. Add cider vinegar, and simmer until most of the liquid has evaporated. Return defatted juices to pan along with 2 cups stock. Bring to a boil, and let simmer.
- In a small bowl, whisk together remaining 1 1/2 cups stock and the flour; whisk into sauce. Continue simmering until liquid is reduced by half and slightly thickened. Season with salt and pepper. Serve hot with ham.
BALSAMIC VINEGAR STEAK MARINADE
Make and share this Balsamic Vinegar Steak Marinade recipe from Food.com.
Provided by Tonkcats
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
- Marinade for 1/2 to 1 hour.
- Remove and pat dry.
- Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.
ORANGE BALSAMIC GLAZE
Categories Condiment/Spread Fruit Juice Citrus Christmas Quick & Easy Orange Winter Simmer Gourmet
Yield Makes about 2 1/4 cups
Number Of Ingredients 9
Steps:
- Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.
ORANGE HONEY MARINADE
Make and share this Orange Honey Marinade recipe from Food.com.
Provided by Dine Dish
Categories Oranges
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients in a bowl.
- Use to marinate chicken breasts or pork tenderloin in the refrigerator overnight.
- Brush with marinade while cooking.
BALSAMIC ORANGE SALMON
Preparing fish is not very difficult to fix and should not be only reserved for guests. This salmon recipe is so simple and has such a wonderful outcome that you will be wanting to serve it all the time. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the zest, vinegar, honey and salt. Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking. Place in a Ziploc® Zip 'n Steam™ Bag, with thicker portions toward outer edges of bag. Seal bag. , Microwave on high for 3-1/2 minutes or until salmon flakes easily with a fork. If needed, microwave at 30-second intervals until salmon tests done. Let stand for 1 minute before handling. , Meanwhile, for dipping sauce, combine the orange juice, balsamic vinegar,honey and salt. Carefully open bag. Use spatula to remove salmon from bag. Garnish with green onions and orange slices if desired. Serve with dipping sauce.
Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 454mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ORANGE, ONION, AND BALSAMIC SAUCE
Provided by Wesley Maloney
Categories Sauce Onion Simmer Gourmet New Hampshire
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.
ORANGE-HONEY MARINADE FOR SALMON
Having just started to eat salmon, I've scoured the web, cookbooks, magazines and friends recipe boxes for marinade recipes. This one is THE one that we like the very best. I found it somewhere on the web(not sure where) and tweaked it just a tad to suit our tastes.
Provided by mickie49
Categories < 15 Mins
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first eight ingredients in a glass dish.
- I lightly slash the tops of the filets to allow the marinade to penetrate the fish better. Add salmon, turn to coat. Cover and refrigerate 1 hour.
- Drain salmon, reserving marinade.
- Grill for 5 minutes, brush with marinade, turn and grill other side for 5 more minutes. Continue until salmon flakes easily when tested with fork.
- Can also be done under the broiler.
Nutrition Facts : Calories 694.9, Fat 45.9, SaturatedFat 6.5, Cholesterol 133.7, Sodium 3117.9, Carbohydrate 19, Fiber 1, Sugar 13.7, Protein 51.2
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5/5 (2)Calories 226 per servingServings 4
- Combine 1 tablespoon olive oil, rind, and juice in a large zip-top plastic bag. Add lamb to bag; turn to coat well. Let stand at room temperature for 10 minutes. Remove lamb from bag; sprinkle evenly with salt and pepper.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until desired degree of doneness.
- Place vinegar in a small skillet over medium-high heat; bring to a boil. Cook 3 minutes or until vinegar is syrupy. Drizzle vinegar and remaining 1 teaspoon oil over lamb.
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From cookswellwithothers.com
Cuisine AmericanCategory Main CourseServings 4Calories 164 per serving
- Set a small saucepan over high heat and add the orange juice, balsamic vinegar, honey, and fresh rosemary. Bring this to a boil and reduce the heat to medium low and simmer for 20 minutes, stirring a few times.Note: When bringing this to a boil, watch very carefully as it could bubble over. If it starts bubbling toward the top just remove from heat for a few seconds.
- Once the sauce has simmered for 20 minutes it should have a thick, glaze-like consistency. Remove it from the heat and stir in the butter until it melts.
- Brush the chicken with olive oil and sprinkle with kosher salt, pepper, and crushed red pepper flakes.
- Preheat the grill to medium high heat. Grill the chicken 4 to 6 minutes per side. Brush both sides with some of the glaze during the last few minutes of grilling.
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