Orange Basil Bellini Recipes

BLOOD ORANGE BELLINI

Steps:

• Pour in Stirrings Blood Orange Mixer.
• Add in sparkling wine.
• Serve in a chilled champagne flute.

HONEY ORANGE BASIL CHICKEN

Steps:

• In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. Place chicken in the bag, seal, and marinate in the refrigerator overnight.
• Preheat the grill for medium heat.
• Lightly oil the grill grate. Place the chicken on the grill, and discard marinade. Cook chicken 15 minutes, turning once, or until juices run clear.

CLASSIC BELLINI COCKTAIL

Steps:

• Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

ORANGE CARDAMOM BELLINI

Steps:

• Place all syrup ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes until thickened and syrupy. Strain, and allow syrup to cool fully before use.
• Pour 1 to 2 tablespoons of orange-cardamom syrup into each empty Champagne flute.
• Fill each glass with chilled Prosecco and serve.

ORANGE AND BASIL BISCOTTI

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.

PLUM VANILLA BEAN BELLINI

Steps:

• Combine sugar, water and vanilla bean and seeds in a small saucepan and cook until the sugar is completely dissolved. Add the plums and cook until very soft. Transfer the mixture to a food processor and process until smooth.
• Spoon a tablespoon of the puree into each of 4 champagne flutes and fill to the top with Prosecco. Garnish each glass with a plum slice and a mint sprig.

ORANGE BLOSSOM BELLINIS

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.

ORANGE-BASIL BISCOTTI

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.

ORANGE BASIL BELLINI MOCKTAILS

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. Top with sparkling water.
• Garnish with a slice of orange and a basil leaf.