Caramel Orange Fool Recipes

CHEF JOHN'S FRESH BERRY FOOL

Steps:

• Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
• Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
• Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

CREAMY ORANGE CARAMELS

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

CARAMEL ORANGES

Steps:

• In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.

CARAMEL ORANGE FOOL

Steps:

• To make the pudding, place the cream and sugar in a medium saucepan over medium heat just until the sugar dissolves. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
• Stir the gelatin into the warm cream until melted. Let cool slightly. Stir in the buttermilk and salt. Refrigerate until just set (the mixture should be niether liquid nor firm), about 2 hours.
• Meanwhile, to make the caramel, place the sugar in a medium saucepana nd stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the cream. Return the pan to the heat and stir until all of the caramel is dissolved. Place in a bowl and let cool completely.
• Use a paring knife to remove all peel and pith from the oranges. Working over a bowl to collect any orange juice, cut out the orange sections from between the membranes. Stirs the juice into the caramel.
• To assemble, whisk the pudding. Spoon about 1/4 cup of pudding into 6 large wineglasses. Top each with a scant 2 tablespoons of caramel sauce and a few orange slices, making sure both show around the edge of the glass. Repeat the layers. Top with the remaining pudding drizzle with a little caramel sauce. Refrigerate for several hours before serving.

CHOCOLATE CARAMEL ORANGE TART

Steps:

• Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
• Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.
• Set a double burner over medium heat and warm the cream
• Stir in the chopped caramel.
• Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.
• Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
• Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.
• Slice oranges into thin rounds.
• Make a simple syrup by cooking water together with sugar in a wide pot.
• Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
• Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
• Once dry, arrange the slices over the set ganache in a pretty pattern.

ORANGES WITH CARAMEL SAUCE

Steps:

• Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
• Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
• Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.

ORANGE FOOLS

Steps:

• With a vegetable peeler remove 2 strips zest from orange (each about 3 by 1/2 inch) and mince.
• Squeeze enough juice from orange to measure 1/2 cup and in a small heavy saucepan simmer orange juice until reduced to 1/4 cup.
• Remove pan from heat and add sugar and butter to orange juice, whisking until butter is melted. Whisk in egg until combined well and cook mixture over moderately low heat, whisking, until thick enough to hold marks of whisk and first bubble appears on surface, 3 to 5 minutes.
• Remove pan from heat and add zest to orange curd, whisking. Pour orange curd into a bowl set in a larger bowl of ice and cold water and stir until cold.
• In another bowl beat cream until it just holds stiff peaks and fold into orange curd gently but thoroughly.
• Spoon orange fool into 2 chilled goblets.

ORANGES IN CARAMEL SYRUP

Steps:

• Lightly oil a baking sheet.
• In a small saucepan, bring ½ cup of the sugar and 3 tbsp of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, about 5-6 minutes; immediately pour the caramel onto the oiled baking sheet and tilt the sheet to spread the caramel as thin as possible (use a pot-holder or towel as the baking sheet will be hot from the caramel); cool completely; break up the caramel into pieces; in a food processor, pulse the caramel pieces until chopped into pieces the size of chocolate chips; do not overprocess; the caramel chips can be stored in an airtight container for up to 1 week; if they stick together, give the airtight container a bang on the kitchen counter, and that should loosen things up.
• Using a small, sharp knife, peel the oranges, removing all the bitter, white pith; working over a heatproof bowl, cut between the membranes to release the orange sections; measure out ½ cup of the orange juice.
• In a small saucepan, bring the remaining 2/3 cup sugar and ¼ cup of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, anywhere from 5-7 minutes; remove the caramel from heat and add the reserved orange juice - avoid spatters- stir and cook over low heat until smooth; let cool slightly; pour the sauce over the oranges, cover and refrigerate for at least 2 hours, or overnight, stirring occasionally.
• To serve: Arrange the orange slices in dessert bowls; spoon some of the juices into each bowl and sprinkle with caramel chips; garnish with mint sprigs.

ORANGE CARAMELS

Steps:

• Butter an 8" square pan and set aside Combine first 4 ingredients in a heavy 4qt saucepan.
• Cook on medium heat, stirring constantly, to 248F (firm ball).
• Stir in cream and butter.
• This will lower the temperature.
• Continue cooking and stirring constantly to 245F.
• Remove from heat.
• Pour into prepared pan.
• Allow to stand at room temperature overnight.
• If you wish to add nuts, you can stir them in right before pouring or spread them in the pan before you pour in the caramel.
• These are good with cashews.
• They're also great rolled in toasted coconut.

CARAMEL-ORANGE BûCHE DE NOëL

Steps:

• For buttercream:
• Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)
• For cake:
• Preheat oven to 300°F. Butter 11x17-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture.
• Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool.
• Slide cake on parchment onto work surface. Loosen cake from parchment using knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet.
• Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
• Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.)
• Arrange pine twigs on cake and on platter. Garnish with cranberries.
• For Cranberries:
• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

CARAMEL & ORANGE MOUSSES

Steps:

• Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.
• Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.
• Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.
• A couple of hrs before serving, make the caramel oranges. Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden. Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.