Orange Parfaits Food

CARAMELIZED ORANGE PARFAIT

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
• Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
• To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
• Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

ORANGE PARFAITS

Steps:

• In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin. Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange zest; process until blended., Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping., Place half of the oranges in eight parfait glasses. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges. Chill for 4 hours. Sprinkle with remaining crumbs.,

ORANGE-PINEAPPLE JELL-O PARFAITS

Steps:

• Prepare gelatin as directed on package; pour into 8-inch square dish. Refrigerate 3 hours or until firm.
• Cut gelatin into 36 cubes.
• Spoon 1/3 cup pineapple into each of 6 parfait glasses; top with 1 Tbsp. COOL WHIP and 6 gelatin cubes. Garnish with remaining COOL WHIP and orange zest.

ORANGE DREAM PARFAITS

Steps:

• In a small bowl, beat the cream cheese, sugar and vanilla until smooth; fold in marshmallows and half of the whipped cream. Set aside. In another bowl, fold remaining whipped cream into sherbet., Spoon 1/4 cupfuls of sherbet mixture into each plastic cup; top with 3 tablespoonfuls cream cheese mixture. Repeat layers. Cover and freeze for 3 hours or until firm. Remove from the freezer 15 minutes before serving.

ORANGE LEMON PARFAITS (LOW FAT, LOW SUGAR)

Steps:

• Sprinkle gelatin over orange juice in a heavy saucepan.
• Bring to a boil over medium high heat, stirring constantly.
• Remove from heat.
• Combine remaining ingredients in a blender. Add gelatin mixture and purée.
• Chill before serving in individual serving glasses.

FROZEN ORANGE AND AMARETTI PARFAITS WITH ESPRESSO GRANITA

Steps:

• Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at least 6 hours or overnight. Using fork, scrape granita into icy crystals, then toss to mix. Cover; keep frozen. Mix orange juice, liqueur, orange peel, and 1 tablespoon sugar in medium bowl until sugar dissolves. Transfer 2 tablespoons mixture to small bowl to use as sauce; chill.
• Mix ice cream into remaining orange mixture. Cover; freeze until firm, at least 6 hours.
• Coarsely crumble 1 to 1 1/2 cookies into each of 4 parfait glasses. Top each with 1/2 cup granita and another 1 to 1 1/2 crumbled cookies. Top each with scoop of ice cream. Drizzle 1 1/2 teaspoons orange sauce over ice cream. Garnish with orange slices, if desired. * Available at some supermarkets and at Italian markets.

CRANBERRY ORANGE PARFAIT

Steps:

• Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.

DEVIL'S FOOD-ORANGE CREME PARFAITS

Steps:

• Spoon gelatin into small bowl; flake with fork. Stir in 2 Tbsp. COOL WHIP; spoon into 2 dessert dishes.
• Chop 1 cookie; sprinkle over gelatin mixture. Top with remaining COOL WHIP.
• Cut remaining cookie in half; use to garnish parfaits.

EASY ORANGE PARFAITS

Steps:

• Prepare pudding mix, except use the 1 3/4 cs.
• orange juice instead of milk.
• Transfer pudding to a bowl, cover and chill thoroughly.
• Before serving, fold yogurt into pudding.
• Divide 1/3 of the mixture among 6 parfait glasses.
• Sprinkle with half the crushed cookies.
• Repeat layers.
• Top with remaining pudding mixture.
• Garnish with orange slices or wedges and mint.