HONEY ORANGEADE
Steps:
- Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices.
- Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature.
HONEY-ORANGE SYRUP RECIPE - (4/5)
Provided by MJH
Number Of Ingredients 4
Steps:
- Wash an orange and zest completely. Juice the orange. In a small pot, whisk together honey and the freshly squeezed orange juice over medium heat. Continue stirring until mixture comes to a boil and the orange juice is completely incorporated. Remove from heat and stir in orange zest. Allow to cool slightly before serving. Sauce will thicken as it cools. Transfer to a jug for serving or a glass jar for storing.
HONEY SYRUP
This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.
Provided by Denise Fox
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 35.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 34.9 g
ORANGE HONEY SYRUP
Make and share this Orange Honey Syrup recipe from Food.com.
Provided by The Range Rover
Categories Oranges
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a small saucepan.
- Cook, uncovered, over a medium heat, stirring frequently,until butter is melted and the syrup is smooth.
Nutrition Facts : Calories 936.4, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 77, Carbohydrate 230.6, Fiber 0.8, Sugar 228.3, Protein 1.4
VANILLA ORANGE SYRUP
Provided by Geoffrey Zakarian
Time 50m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine the orange juice, honey, vanilla, ginger and salt in a pot and reduce over medium-high heat to 1/2 to 3/4 cup (depending on the desired consistency), 10 to 15 minutes. You will know the full thickness of the syrup when it cools, so it is best to set up an ice bath with a stainless bowl over it to cool the mixture when it is finished reducing.
ORANGE HONEY SYRUP
Categories Condiment/Spread Sauce Dessert Quick & Easy Low Sodium Orange Honey Gourmet
Number Of Ingredients 5
Steps:
- In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
- Makes about 1 1/3 cups
BAKLAVA - ORANGE/POMEGRANATE HONEY SYRUP
Don't let the complex instruction fool you... it IS simple, it's just hard to find detailed directions. It's really not a "science" like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: "ONLY butter!", "ONLY rosewater!", "ONLY walnuts/pistachios/etc.!" - Ummm... calm down. It's ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did...
Provided by BekaWild
Categories Breakfast
Time 2h
Yield 48 peices, 24 serving(s)
Number Of Ingredients 17
Steps:
- SYRUP: On Med-High heat add Sugar, 1/4 Cup of Water, Pomegranate syrup, orange juice, zest, and cinnamon stick in to a high sided sauce pan. Dissolve sugar and bring to light boil.
- Immediately add Honey and reduce to simmer (on low, or low-medium) for 10-20min. It will bubble up, but keep an eye on it. It should not get out of control if the fire isn't too high. Better a lower heat than a higher heat.
- Remove from heat, as in turn burner off and remove from burner too.
- Drip a few drops of syrup on counter/plate as it cooks and after it is removed from the heat. If it hardens when it cools (think REALLY sticky caramel), add reserved water until drops tests shows syrup can cool and be easily spread on the plate. Do NOT return to the heat before you add water!
- If the syrup then gets too watery, put it back and the stove until it's right!
- Strain into bowl - set aside to cool before pouring onto hot baklava.
- Note: By using honey you get the best flavor, but also the added benefit of stabilization - this syrup is hard to mess up unless you burn it! If you own a candy thermometer, try to keep it under the "thead" stage, or 230F - if you go over, thin it out with water AFTER you remove it from the heat.
- BUTTER: Clarify butter over low to med-low heat until all water has boiled away.
- Remove from heat and skim off milk solids. Set aside.
- You may "brown" butter slightly for added flavor (I do).
- Melt shortening if you run out of butter towards the end of the assembly process. The point is to dry the butter out (because it is 8% water), but shortening has far less to start - it won't kill anything to use butter flavored shorting either, it's a matter of opinion. Remember: Butter = better flavor. Shortening = better texture.
- FILLING: Pulse all Filling ingredients in food processor until largest pieces are no bigger than a pea - but not until all is powder.
- ASSEMBLY: Heat oven to 400°F.
- Prepare your pan (9x13 is great) with either parchment paper and/ butter or spray.
- Unwrap Phyllo and cut to the size of your pan (this makes it WAY easier!).
- Layer 10 sheets of Phyllo in this order: Butter, Phyllo, butter, Phyllo, butter, etc.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, then the last 8 layers of layers of Phyllo then remaining butter.
- I like to spoon on the butter first and then spread it with the brush, always working from the inside out. If a sheet breaks, just patch it up. If the Phyllo is too small, overlap another piece to form one layer - no stress!
- Cut baklava into pieces using a slim, sharp, smooth edged knife (e.g. boning or paring knife).
- In my 9"x13" I get 48 pieces by cutting the pan in 4 pieces lengthwise, then 6 pieces widthwise, then each square diagonally. Make sure to cut with a pulling motion in order to cut smoothly (no STABBING), this may mean stopping to turn the pan around.
- Bake in 400F degree oven for 15min, reduce heat to 300F and bake for another 40-55min, checking to make sure it only turns a pale brown.
- IMMEDIATELY after removing baklava from oven - while baklava is hot- ladle the syrup over the top. It will sputter but that is a good thing. Make sure to get in between all of the crevices and cuts.
- Let Baklava cool at least until room temperature before serving. Better yet, after it is room temperature (2-3 hours) cover it (yes, cover) and let it sit until you can't wait any longer (at least 8hrs)... serve!
- Store in air tight (yes, covered) container for up to 5 days. Some people think that covering it will make it go soggy. The truth is that air carries moisture and the longer something sits out in the air, the more moisture it attracts - especially SWEETS because sugar and honey absorbed tons of moisture. The less air is sees, the better - until service that is!
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