Orange And Buttermilk Parfait Recipes

CARAMELIZED ORANGE PARFAIT

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
• Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
• To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
• Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

ORANGE PARFAITS

Steps:

• In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin. Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange zest; process until blended., Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping., Place half of the oranges in eight parfait glasses. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges. Chill for 4 hours. Sprinkle with remaining crumbs.,

ORANGE AND BUTTERMILK PARFAIT

Steps:

• Line an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with plastic wrap, allowing a 5-inch overhang; set aside. Put 3 tablespoons water into a small bowl. Sprinkle with gelatin. Let soften 7 minutes.
• Heat 1/4 cup cream in a small saucepan over medium heat until warm to the touch. Pour into gelatin mixture, stirring until gelatin has dissolved. Let cool, stirring occasionally, 15 minutes.
• Bring sugar, corn syrup, and 2 tablespoons water to a boil in a saucepan over medium-high heat, stirring until sugar dissolves. Cook until syrup registers 238 degrees on a candy thermometer, about 7 minutes.
• Meanwhile, put egg whites and salt into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until stiff peaks form. Reduce to medium-low speed; add syrup in a steady stream. Raise to medium-high; beat until cool, thick, and glossy. Transfer to a bowl.
• Put remaining 3/4 cup cream, the buttermilk, orange zest and juice, orange-flower water, vanilla, and gelatin mixture into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer to a large bowl. Using a spatula, fold in egg whites in 2 batches. Transfer to prepared pan; smooth top. Refrigerate until set, at least 4 hours (up to overnight).
• To serve, lift out parfait by overhang; cut into slices, dipping a sharp knife into warm water and wiping it dry each time. Serve with candied kumquats. Garnish with orange blossoms if desired.

ORANGE BUTTERMILK CAKE

Steps:

• Beat butter at medium speed with an electric mixer until fluffy.
• Gradually add 2 cups sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine 3 3/4 cups flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
• Toss together fruit and remaning 1/4 cup flour; add nuts and orange rind. Stir fruit mixture into batter and pour into a greased and floured 10-inch tube pan.
• Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
• Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
• Pierce cake with a wooden pick and gently run a knife around edge of pan to loosen sides. Pour glaze over warm cake. Let cool in pan on a wire rack.
• Invert cake onto a serving plate.

ORANGE BUTTERMILK SALAD

Steps:

• Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
• Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.

LEMON-SODA BUTTERMILK PARFAIT

Steps:

• Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
• Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
• Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
• Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
• Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
• Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
• Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
• Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.

ORANGE-BLUEBERRY-YOGURT BREAKFAST PARFAITS

Steps:

• Mix yogurt and orange zest together in a bowl.
• Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.

ORANGE PARFAIT (A LA BRIDGET JONES) - NOT MARMALADE!

Steps:

• In a medium sauce pan, combine the pudding mix and orange juice.
• Cook over medium heat, stirring constantly until the mixture comes to a full boil.
• Remove from heat and place in the refrigerator until completely chilled.
• In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt.
• Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe #83770).
• Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full.
• Garnish with fresh berries and serve.

ORANGE BUTTERMILK GELATIN SALAD

Steps:

• In a saucepan, bring pineapple with juice to a boil. Stir in the gelatin until dissolved. Remove from the heat; stir in buttermilk. Cool to room temperature. Fold in whipped topping. Pour into an 11x7-in. dish or 2-qt. bowl. Chill for at least 4 hours.

ORANGE-BUTTERMILK SHAKES

Steps:

• In a shallow pan, combine orange juice, sugar and salt. Freeze, stirring occasionally with a fork, until frozen into a granita.
• Using a blender, purée the orange granita with the buttermilk. Serve immediately.