Moroccan Orange Blossom Ice Cream Caramel Walnuts Recipes

MOROCCAN ORANGE BLOSSOM ICE CREAM +CARAMEL WALNUTS

MOROCCAN ORANGE BLOSSOM ICE CREAM +CARAMEL WALNUTS image

Categories Dairy Dessert No-Cook Quick & Easy

Yield 8

Number Of Ingredients 14

Ingredients

1 pint of half-and-half
3/4 cup of sugar (for ice cream custard)
1/3 cup of sugar (separately measured for the
caramelized walnuts)
3 Tablespoon of Honey
8 egg yolks
1/2 cinnamon Stick
2 Tablespoon of Orange Blossom Water
4 oz. (or a hand full) of almonds, blanched and
"freshly" roasted
3 oz of walnuts
12 Medjoul dates, pitted
1 teaspoon cinnamon
1 teaspoon Rosewater

Steps:

To make the Ice Cream Custard: Pour the half and half into a saucepan. Add the orange blossom water, honey and cinnamon stick. Bring to a simmer (over moderately low heat), stirring it every once in a while until bubbles appear at the pan's edge. Make sure to remove any skin that develops on top. Discard the cinnamon stick. Stir in the almond mixture into the half and half. Keep stirring until it is well incorporated. (Tip: if needed, strain mixture to make sure there are no lumps) In a separate bowl, whisk together the egg yolks and sugar with a hand mixer. (Tip: Place a kitchen towel on top of work surface to prevent bowl from moving while you whisk). Keep whisking mixture until it develops a pale yellow color. While whisking continuously, gradually add the hot half and half mixture to the egg yolk mixture to form a custard. Return the mixture to the same saucepan. Cook over medium-low heat, stirring with a wooden spoon until the custard thickens sufficiently to leave a path when you draw your finger across the back of the spoon, about 5 minutes. (Tip: do not allow custard to boil). Strain the mixture into a clean container (that has a lid). Cover with plastic wrap, pressing down against surface to keep a skin from forming. Place lid on top and refrigerate until chilled, at least 2 hours. Remove from the refrigerator and pour into the bowl of your ice cream machine. Freeze according to manufacturer's instructions. Add caramelized walnuts (chilled) just before freezing is finished. Transfer into an airtight container and chill in freezer until ready to serve. Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest of the almond mixture.

MOROCCAN SPICED ORANGES

Moroccan Spiced Oranges image

Make and share this Moroccan Spiced Oranges recipe from Food.com.

Provided by Charmie777

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)
1/4 cup slivered almonds
2 1/2 tablespoons chopped pitted dates (about 4)
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon

Steps:

Combine first 6 ingredients in a medium bowl, tossing to combine.
Cover and chill 20 minutes.
Garnish with cinnamon if desired.
Serve over ice cream for dessert.

ORANGE BLOSSOM CREAM

Orange Blossom Cream image

Provided by Alice Medrich

Categories Sauce Milk/Cream Mixer Dessert Quick & Easy Low Cal Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1 cup chilled heavy whipping cream
1 1/2 tablespoons sugar
1 teaspoon finely grated orange peel
3/4 teaspoon orange-flower water
Ingredient info: Orange-flower water can be found in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.

Steps:

Using electric mixer, beat all ingredients in medium bowl until peaks form. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before serving.

MOROCCAN ORANGE BLOSSOM TEA RECIPE

Moroccan Orange Blossom Tea Recipe image

If you're fortunate enough to be able to get fresh orange blossoms, try this fragrant Moroccan tea, as posted, which combines orange blossoms with spearmint. If however orange trees do not grow in your area you could substitute 1/4 - 1/2 teaspoon of orange extract for the leaves. I wanted to post this recipe with the authenticity of the method used in Morocco but with the substitution for those unable to acquire orange blossoms. The original version of this recipe was found at 'about.com'. Prep time is the time boiling the water. Cook time is the steeping time. Posted for ZWT 2010

Provided by CarrolJ

Categories Beverages

Time 10m

Yield 1/2 liter, 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon green tea leaves
10 oranges, blossoms (fresh & washed)
10 spearmint, leaves (fresh & washed)
1/2 liter about 2 cups boiling water
1/4 cup sugar

Steps:

Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.

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