Orange Shallot Poppy Seed Butter

April 9th, 2012 § 0 comments § permalink

Makes 2 cups butter

Ingredients

1½ sticks butter
1 medium shallot, chopped fine
1 tablespoon orange zest
12 tablespoons orange juice
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

Heat all the ingredients in a small sauce pan and stir. Refrigerate until the mixture hardens.
In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Orange Halva Ice Cream with Ros Al Hanout Brown Sugar Sauce

March 13th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
Zest of 2 oranges
¼ cup fresh orange juice
½ cup sugar
4 egg yolks
1½ cup tahini
Cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, orange zest, orange juice and sugar and bring to a boil, reduce heat and let simmer for about 5 minutes allowing zest to infuse. Bring the heat to medium again, whisk in sugar and egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in tahini and heavy cream until combined. Chill the mixture for a few hours in the refrigerator and often follow the instructions for your ice cream maker.

Orange Date Chmpagne Cocktail

December 15th, 2011 § 0 comments § permalink

Don’t worry I would never leave you without options for drinking your dates! This one is not the prettiest drink but is quite deliciously sweet and special! First make some date & honey puree, chopped dates boiled with some honey and pureed into a puree. Place about 1 ounce of date puree in a high ball glass filled with ice, and 2 ounces of high end orange liquor, add about 2 ounces of gin stir and fill the glass with champagne. Garnish with a zest of an orange!

Citrus Chili Atlantic Mackerel Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 1 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped super fine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and garnish with avocado and citrus segments and drizzle ceviche juice over the top.

Frozen Beet Orange Sherbet Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 6 sandwiches

Ingredients

2 medium red beets, trimmed peeled and sliced
1 navel orange
¼ cup sugar
¼ cup fresh tarragon leaves
Orange sherbet (recipe follows)

Directions

In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently. Cook beets for about 3-5 minutes until tender but still firm. Take off heat and strain. Place beet slices on a lined baking sheet and freeze. Place a few spoons of the orange sherbet on the beet sliced and gently push down forming an ice cream sandwich shape, cover with the reaming frozen beet slices and refreeze. Make sure to thaw a few minutes prior to serving.

Orange Sherbet

Makes 4 cups

Ingredients

1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk

Directions

In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.

Carrot Orange Mint Sodas

May 23rd, 2011 § 0 comments § permalink

Makes 4 sodas


Ingredients


¼ cup mint leaves, chopped fine
2 cups orange juice
¼ cup honey (optional)
4-6 carrots (medium sized)
Ice
Seltzer water


Directions


Mix together chopped basil leaves, orange juice and honey and set aside. Juice the carrots and mix juice together with the orange and basil mixture. Dived the mixed juice between four classes and fill glasses with ice, place a bit of the seltzer water on to fill and serve, garnish with a basil leaf.

Spring Vegetable Salad

May 17th, 2011 § 0 comments § permalink

Serves 4

Ingredients

2 pounds beets
1 fresh bay leaf
4 spears asparagus, cut into 1-inch spears
1 orange, segmented, juices reserved
1 small red onion, half moons
1 pound thick-cut bacon, cut into ¼ inch lardon (optional)
8 ounces baby arugula
½ teaspoon spring garlic, minced
2 tablespoons extra virgin olive oil
2 sprigs thyme

Directions

In a stock pot, place beets, bay leaf and one sprig thyme. Cover with water by at least 1 inch. Bring to a simmer and cook until tender and the beets can slide easily off a knife. Once finished, cool just enough to touch and peel skins off. Cut into ½ inch cubes.

Fill a sauté pan with water, about halfway, bring water up to a simmer, season with a pinch of salt and add the asparagus. Blanch for about one minute, until tender, but with a little “snap” left in the center. Remove asparagus and place into an ice bath (shock).

To make the vinaigrette, take a small bowl, add garlic, reserved orange juice, extra virgin olive oil and 1 sprig of thyme (leaves only). Season to taste and whisk together.

In a medium salad bowl, toss together beets, onions, and asparagus with some of the vinaigrette. Add in baby arugula and the orange segments. Toss together gently, season to taste with salt and pepper and serve.

If using bacon, you can do this step instead of blanching. Bring a sauté pan up to a medium heat and add the bacon. Render bacon until crispy. Remove bacon and reserve. Using only some of the bacon fat left in the pan, add the asparagus and roast until tender.

Recipe Property of Brendan McDermott

Whole Roasted Striped Bass with Lemon & Herbs

May 17th, 2011 § 0 comments § permalink

Serves 4

Ingredients

3 pound striped bass, with head, scaled and gutted
4 tablespoons olive oil
½ fresh thyme, chopped
2 fresh bay leaves
1 lemon or orange, sliced and cut in half
Salt and pepper

Directions

Place sheet pan in oven and preheat to 500°F.

Score the skin of the fish with 2 big X’s on each side of the fish. Rub down both sides of the fish with half of the olive oil and season with salt and pepper. Stuff the fish with thyme, bay leaf and citrus slices. Once oven has reached its desired temperature, add the other 2 tablespoons of olive oil onto the sheet pan. Place fish on pan and roast for 18-20 minutes or until done. The meat of the fish should easily flake away from the bone with a fork.

Note: If you have a cast iron griddle; heat that on the stove and place that onto the sheet pan in the heated oven. Add the olive oil and fish onto the griddle for an evenly roasted fish.

Recipe Property of Brendan McDermott

Fresh Lime Orange Juice

May 5th, 2011 § 0 comments § permalink

Makes 1 juice glass cup

Fresh and zesty, this simple small juice glass is a perfectly way to start your morning!

Ingredients

2 Valencia juice oranges
1 lime

Directions

Juice oranges and lime and combine in glass and mix!

Tarragon Beet Salad

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

1 cup mixed baby lettuces
2 medium beets, cooked, trimmed and sliced
1 red grapefruit, peeled, pitted and segmented
1 navel or cara orange, peeled, pitted and segmented
1 small shallot, chopped fine
¼ cup champagne vinegar
¼ cup fresh tarragon, chopped
1 tablespoon fresh mint, chopped
3 tablespoons almond oil
Juice of 1 medium orange
Pinch of sugar, salt and fresh cracked pepper
1 teaspoon orange zest

DIRECTIONS

On a flat large serving dish, spread the greens out all around the plate. Next place the beets down and then the citrus, arranging them evenly over the plate. In a medium mixing bowl, whisk together the shallot, vinegar, herbs, oil, orange juice, sugar, salt and pepper and the orange zest, until the mixture is emulsified well. Drizzle the dressing over the plate of beets and citrus and serve.

Fresh Fruit with Coconut & Herbal Honey

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

½ cup fresh strawberries, sliced
½ cup fresh blackberries
1 red grapefruit, pitted and segmented
1 orange, pitted and segmented
½ cup toasted coconut, shavings
Herbal infused honey (recipe follows)

DIRECTIONS

Place all the fruit in a mixing bowl, and gently toss together with coconut shavings. Place in two serving bowls. Drizzle herbal infused honey on fresh fruit.

Herbal Infused Honey

INGREDIENTS

¼ cup honey
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon lemon thyme, chopped

DIRECTIONS

In a saucepan on medium low, add honey and warm. Add mint, basil, and lemon thyme. Reduce temperature and allow honey to infuse for about 4-5 minutes on a low simmer. Take out herbs and discard them.

Oranges in Marsala Wine

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 cup fresh orange juice, from preparing oranges
½ cup Marsala wine
4 tablespoons sugar
Zest from 1 orange
8 seedless oranges, sectioned

DIRECTIONS

Combine orange juice, Marsala, sugar, orange zest and in a saucepan and simmer 10 minutes over medium heat. Cool and combine with orange sections, chill until ready to serve.

© Recipe Property of Peter Berley

Tarta de Naranja (Orange Tart)

November 22nd, 2010 § 0 comments § permalink

Makes 15 Tarts

This sweet, simple tart highlights the region’s most prized fruit- oranges! Just a taste of these delicate tarts will make you feel like a Valencian!

INGREDIENTS

1 package frozen puff pastry
½ cup water
1 cup light brown sugar
6 large Valencia oranges, sliced round with rinds removed
1 vanilla bean, split open
2 tablespoons honey
2 tablespoons heavy cream
2 tablespoons orange marmalade
Flake sea salt

PREPARATION

Pre-heat oven to 375° F.

Place puff pastry on a greased baking sheet, and poke holes throughout to aerate. In a medium sauce pan, add water and sugar, and stir. Add oranges and vanilla bean, and bring to a boil. Turn heat down to simmer. Simmer for about 10-15 minutes or until liquid reduces by about one third. In another sauce pan, mix honey, cream, and marmalade. Heat enough to warm, and mix until smooth. Strain the oranges from sugar syrup. (An aside: reserve liquid for another purpose, for example, a sweetener for tea!) Arrange oranges on the puff pastry all over. Glaze the pastry with the honey crème marmalade mixture. Sprinkle with a little bit of flake sea salt. Place in the oven, and bake for about 15 minutes or until golden brown.

Cut into 3 4-inch squares, and serve.

Grilled Lamb Chops with Orange Mint Pomegranate Salsa

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

8 small lamb chops
Salt/pepper
¼ cup orange juice
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tiny pinch of red chili flakes
2 medium oranges, segmented and chopped coarsely
½ cup pomegranate seeds
¼ cup fresh mint, chopped fine
Couple of pinches of salt & pepper

PREPARATION

Prepare grill and place salt and pepper on lamb chops, let set while grill heats up. In a medium mixing bowl whisk together orange juice, lemon juice, lemon juice, vinegar, mustard, honey, chili flakes and oil. Season with salt and pepper. Mix in oranges, pomegranates and mint and mix well, let stand for 20 minutes room temparature before serving. Grill lamb chops on each side for a few minutes until desired texture, medium rare is more preferred. Serve with the salsa spooned on top of the grilled lamb chops.

Excellent accompanied by herbed bulgar pilaf.

Beef Carpaccio With Kalamata Olives, Oranges, Oregano & Rocolla

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

1 ½ pounds beef tenderloin, trimmed and sliced paper thin
2 tablespoons coarse sea salt
1 tablespoon cracked black pepper
1 cup fresh rocolla or arugula leaves
½ cup kalamata olive, pitted and halved
½ cup orange segments, chopped into chucks
¼ cup fresh oregano, chopped, stems removed
¼ cup olive oil
2 tablespoons red wine vinegar
3 tablespoon shaved parmasan

PREPARATION

On a large platter arrange tenderloin slices to cover the platter.  Sprinkle with salt & pepper.  Place rocolla leaves over the top.  Sprinkle olives, oranges, and oregano over the top.  Drizzle olive oil and red wine vinegar and sprinkle a little more salt and pepper over the top.  Place shaved parmesan on top.

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