ORANGE LIQUEUR RASPBERRIES
Steps:
- Pour the raspberries in a bowl and add the sugar and orange flavored liqueur. Stir lightly. Gently mash half the raspberries with a fork. Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy.
- To serve, fill the bottom half of a stem glass with the raspberries and spoon a dollop of creme fraiche on top, and place a Cinnamon Elephant Ears cookie on top of the creme fraiche.
- Preheat the oven to 450 degrees.
- Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
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.
BRANDIED ORANGES
Make and share this Brandied Oranges recipe from Food.com.
Provided by Jen T
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel oranges leaving no white pith.
- Slice crosswise into thin slices, or cut into segments and place in a serving bowl.
- Stir sugar and water together over a low heat until disolved and then boil for 2mins.
- Cool, add Brandy and Grand Marnier or Contreau.
- Pour over prepared oranges.
- Serve at room temperature with whipped cream and/or ice cream.
- Can be made ahead, (I have done this 2 - 4 days ahead) and stored in fridge. Bring to room temp to serve or if preferred serve chilled.
Nutrition Facts : Calories 302.9, Fat 0.2, Sodium 1.8, Carbohydrate 70.5, Fiber 4.2, Sugar 66.2, Protein 1.6
ORANGE LIQUEUR
I've been researching liqueur recipes to make as hostess gifts for Rosh Hashana. This one is delicious, great drizzled on some vanilla ice cream.
Provided by Mirj2338
Categories Beverages
Time P30D
Yield 1 quart
Number Of Ingredients 3
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.
BLOOD ORANGE LIQUEUR
From "Luscious Liqueurs" by AJ Rathbun as adapted by the Chicago Tribune. I've guessed on the quantity and prep times, as there are no blood oranges in my market just right now.
Provided by duonyte
Categories Easy
Time P28DT20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Make simple syrup by heating 2 1/2 cups water and 3 cups sugar in a saucepan over medium heat until it comes to a boil. Lower heat and simmer 5 minutes. Let cool before using. Any extra will keep in the refrigerator for a month or so, and is good for sweetening iced tea, etc.
- Wash, dry and peel the zest from the oranges and lemons, being careful not to take any of the pith. Place in a large glass jar.
- Remove pith from two of the oranges. Cut up the fruit and add to the jar. (You will not use the remaining oranges in this recipe).
- Stir to smash the fruit a bit, add the vodka, ginger and lemon and seal the jar.
- Place in a cool, dry spot, away from sunlight for two weeks, swirling it about occasionally.
- Stir in the simple syrup, reseal, and again set aside for two weeks, swirling occasionally.
- Strain the liqueur.
- Filter it through a double layer of cheesecloth into a pitcher.
- Filter a final time through 2 new layers of cheesecloth into the final bottle.
Nutrition Facts : Calories 1290.6, Fat 0.8, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 67, Fiber 14.2, Sugar 50.4, Protein 5.6
LIQUEUR ORANGES
Make and share this Liqueur Oranges recipe from Food.com.
Provided by JustJanS
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a zester, remove the rind of 2 oranges.
- (if you don't have a zester, use a vegetable peeler, then cut into fine strips).
- Place these in a saucepan and cover with cold water.
- Bring to the boil, and cook until slightly softened.
- Drain the peel, and return to the saucepan with the sugar, vanilla bean, and 125ml water.
- Simmer very gently until the strips become transparent.
- Peel all the oranges removing ALL the pith, then carefully segment.
- Place the oranges in a bowl.
- Remove the vanilla bean from the syrup (which will be rather thick).
- Add the liqueur and brandy then stir and pour this over the orange pieces.
- Cover and chill well.
- This looks good served in glasses with an extra thick cream.
Nutrition Facts : Calories 204.5, Fat 0.2, Sodium 0.1, Carbohydrate 48.1, Fiber 4.7, Sugar 43.4, Protein 1.9
More about "oranges in orange liqueur food"
ORANGES IN LIQUEUR | EVERYDAY COOKS
From everydaycooks.co.uk
Reviews 2Servings 6Cuisine BritishCategory Dessert
PRESERVED ORANGES IN BRANDY RECIPE - PRESERVE & PICKLE
From preserveandpickle.com
THE BEST ORANGE LIQUEUR | FOOD FOR NET
From foodfornet.com
67 SWEET AND SAVORY ORANGE RECIPES - EPICURIOUS.COM
From epicurious.com
QUICK GUIDE TO ORANGE LIQUEUR – A COUPLE COOKS
From acouplecooks.com
BRANDIED ORANGES - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
5/5 (59)Total Time 2 hrs 30 minsCategory DessertCalories 322 per serving
- The syrup is made first. Place the sugar and water into a medium sized saucepan and stir over a low heat until the sugar is dissolved. Bring to a boil, and, without stirring, boil uncovered for 2 minutes.
- To segment the orange you need a very sharp knife.Trim both ends off the orange to create a flat, stable surface.Stand the orange on one end. Remove the orange peel and white pith by starting at the top and moving your knife downward along the contour of the orange. Remove just enough to show the orange flesh.To cut the oranges into segments, carefully slide your knife as close as possible to the membrane. When the blade reaches the centre of the orange remove the knife, cut along the membrane on the other side and remove the segment. Do this over the bowl in which you’re placing the segments, so that none of the precious juice is lost. Squeeze the remaining portion of the orange over the same bowl to remove the remaining juice.
WANT A BETTER FRUIT SALAD? SOAK IT IN ORANGE LIQUEUR | FLIPBOARD
From flipboard.com
ORANGE LIQUEUR RECIPES - BBC FOOD
From bbc.co.uk
FIRST FLIGHT TO EXPORT CHONGQING NAVEL ORANGES DEPARTED
From ichongqing.info
THE 9 BEST ORANGE LIQUEURS OF 2022 - LIQUOR.COM
From liquor.com
HOMEMADE ORANGE LIQUEUR AN ESSENTIAL FOR YOUR BAR
From msn.com
A BEGINNER'S GUIDE TO ORANGE LIQUEURS - THE DAILY MEAL
From thedailymeal.com
WANT A BETTER FRUIT SALAD? SOAK IT IN ORANGE LIQUEUR | SALON.COM
From salon.com
WHAT IS ORANGE WINE? PLUS, WHY IT'S TRENDING | POPSUGAR FOOD
From popsugar.com
WHAT IS ORANGE LIQUEUR? - THE SPRUCE EATS
From thespruceeats.com
25 BEST ORANGE LIQUEUR BRANDS IN 2022 (POPULAR & UNKNOWN)
From cofes.com
HOMEMADE TRIPLE SEC ORANGE LIQUEUR RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE 8 BEST ORANGE LIQUEURS FOR YOUR BAR CART - DELISH
From delish.com
TRIPLE SEC, COINTREAU, AND GRAND MARNIER: HERE'S WHAT MAKES …
From marthastewart.com
THE AGE-OLD FOOD FIGHT THAT BEATS AN ITALIAN TOWN TO A PULP
From nytimes.com
WHAT IS ORANGE LIQUEUR? - KITSUNERESTAURANT.COM
From kitsunerestaurant.com
GOOD WINES AT THE LCBO TO BRING TO A PARTY | THE STAR
From thestar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love