ORANGE BASIL BELLINI
Steps:
- In a small saucepan over medium-high heat, add the water and sugar and bring to a boil, stirring to dissolve the sugar. Remove from the heat, add the basil, and let cool. Strain out the basil and refrigerate until ready to use. Syrup will last up to 2 weeks in a sealed container in the refrigerator.
- Slice 1/4-inch thick slice from the center of the orange. Slice that into quarters and set aside for garnish. Squeeze the juice from the 2 remaining halves into a bowl.
- Pour 1 tablespoon orange juice and 1 tablespoon basil simple syrup into a champagne flute. For a mocktail, top with sparkling water. For a cocktail, add about 1/2 cup prosecco per glass and a splash of sparkling water. Garnish with a slice of orange and a basil leaf.
SPICY ORANGE-MINT MOCKTAIL
The orange-mint mocktail with the hint of spiciness of jalapeno is the perfect drink to have with your dinner!
Provided by Priyanka Shah
Categories Drinks Recipes Mocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Peel oranges, removing threads and seeds. Cut roughly into cubes.
- Transfer oranges into a blender with water, 3 mint leaves, lemon juice, black salt, and powdered sugar. Blend until smooth.
- Strain into a large glass over ice. Add jalapeno. Taste and adjust salt and sugar as needed. Stir continuously, 10 to 15 times. Add remaining mint leaves as garnish.
Nutrition Facts : Calories 184 calories, Carbohydrate 52.3 g, Fat 0.8 g, Fiber 13.5 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 304.5 mg, Sugar 32 g
ORANGE AND BASIL BISCOTTI
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds.
- Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds.
- Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.
- Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.
- Reduce the oven to 300 degrees F.
- Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.
- The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.
ORANGE BLOSSOM BELLINIS
A citrus burst in a cocktail glass. Your guests will love these delicate tipples with prosecco or champagne fizz
Provided by Sarah Cook
Categories Drink, Dinner
Time 5m
Number Of Ingredients 4
Steps:
- Mix together orange juice and orange blossom water, then divide between 6 cocktail glasses. Top up with champagne or prosecco and serve with nibbles like olives and salted almonds.
Nutrition Facts : Calories 106 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein
ORANGE-BASIL BISCOTTI
Make and share this Orange-Basil Biscotti recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 52m
Yield 46 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325.
- Grease and lightly flour a baking sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add the egg and orange juice, and beat the mixture until a dough begins to form.
- Add the butter, beating until it is just incorporated, and fold in the pine nuts, basil leaves, and orange zest.
- Turn the dough out onto a lightly floured surface, kneading it several times, then let it rest, covered with a kitchen towel, for 5 minutes.
- Divide the dough in half and, with floured hands and working quickly on the prepared baking sheet, form each piece of dough into a log 12 inches long by 2 inches wide. Arrange the logs at least 3 inches apart on the middle rack of the oven for 20 to 25 minutes, or until set and pale golden.
- Remove them from the oven and let cool on the baking sheet for 10 minutes. On a cutting board, cut the logs crosswise into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet, and bake them 10 to 12 minutes longer.
- Remove the baking sheet from the oven, turn the biscotti over, and bake them a final 10 to 12 minutes. Cool completely and store in an airtight container.
Nutrition Facts : Calories 75.1, Fat 3.7, SaturatedFat 1.4, Cholesterol 9.9, Sodium 50.6, Carbohydrate 9.7, Fiber 0.3, Sugar 4.6, Protein 1.1
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