Orange Spritz Food

ORANGE SPRITZ

Steps:

• Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
• Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
• Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

SPRITZ ORANGE CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
• Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

ORANGE SPRITZ COOKIES

Steps:

• In a mixing bowl, cream butter, cream cheese and brown sugar.
• Beat in orage peel and extract.
• Combine flour and salt.
• Gradually add to creamed mixture.
• Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets.
• Sprinkle them with colored sugar.
• Bake at 375º for 6-9 minutes or until lightly browned.
• Cool for 2 minutes.
• before removing to wire racks.

ORANGE JUICE SPRITZER

Steps:

• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

CAMPARI ORANGE SPRITZER

Steps:

• Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.

APEROL SPRITZ

Steps:

• Fill a white wine glass halfway with ice. Add the Aperol, prosecco and sparkling water, and stir twice with a spoon. Serve with an orange slice if desired.

ORANGE & CRANBERRY SPRITZ

Steps:

• Mix together orange juice and cranberry juice in a large jug. Slowly pour in the sparkling elderflower drink, as it will fizz up. Mix together and serve in tall glasses with ice.

BURNT ROSEMARY ORANGE SPRITZ

Steps:

• For the Ice Ring:.
• Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
• For the Simple Syrup:.
• In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
• For the Punch:.
• Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
• Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.

CHOCOLATE-DIPPED ORANGE SPRITZ

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and zest. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well., Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them)., Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely., Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.

BLOOD ORANGE CAMPARI SPRITZ

Steps:

• Pour Campari, vodka, and orange juice into a cocktail shaker with ice. Shake, then strain into a glass filled with ice. Add sparkling water and stir.

CRANBERRY-BLOOD ORANGE SPRITZ

Steps:

• Stir together sugar, cranberries, orange slices, and 1/2 cup water in a small saucepan. Cook over medium-high, stirring occasionally, until cranberries just start to burst, about 5 minutes. Remove from heat; let cool completely. Remove orange slices; discard. Refrigerate until cold, at least 1 hour and up to 1 week.
• In a pitcher, combine syrup, vodka, lime juice, and ginger beer. Serve over crushed ice, with mint and fresh orange slices.