FRENCH ORANGE TART
Steps:
- Gather the ingredients.
- In a small bowl, mix the flour, sugar, and salt.
- Using a pastry cutter , large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
- Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
- Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
- Preheat an oven to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan.
- Line the dough with pie weights or dried beans and bake it for 15 minutes.
- Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
- Gather the ingredients.
- In a double boiler or a medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
- In a separate pan set over the double boiler, whisk together the eggs, egg yolks , and sugar.
- Stir the orange juice into the mixture and cook, constantly stirring for 3 minutes.
- Add the orange zest and butter-crème fraiche mixture to the eggs and cook, constantly stirring for 3 minutes.
- Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes until it turns golden brown and the filling is set.
- Allow the tart to cool in the pan on a wire rack for 15 minutes.
- Serve at room temperature, or chill in the refrigerator before serving.
Nutrition Facts : Calories 332 kcal, Carbohydrate 30 g, Cholesterol 161 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 147 mg, Sugar 18 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
ORANGE BLOSSOM TRIFLE
This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!
Provided by CHEFBETHPHX
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 5h25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
- Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
- To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g
ORANGE BLOSSOM CAKE
What could better represent our area than a recipe calling for oranges fresh off the tree? Since we planted and maintained a grove of 250 orange trees for almost 20 years, this recipe became a family favorite. Our grown children have said this cake brings back wonderful childhood memories.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce and orange zest. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in dates and nuts. , Pour into a greased 9-in. springform pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine glaze ingredients; bring to a boil. Pour over cake. Cool completely in pan.
Nutrition Facts : Calories 425 calories, Fat 15g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 298mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 3g fiber), Protein 7g protein.
ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE
Provided by Jeanne Thiel Kelley
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For crust:
- Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
- For filling:
- Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
- Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
- For sauce:
- Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
- Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.
ORANGE BLOSSOM TART
Thin slices of glazed orange arranged in a flowerlike pattern add a glistening top layer to this beautiful tart. From Bon Appetit, April 1994.
Provided by swissms
Categories Tarts
Time 7h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Crust:.
- Butter 11-inch diameter tart pan with removable bottom.
- Finely grind nuts with flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal.
- Add water and vanilla; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; freeze until firm, about 15 minutes.
- Roll out dough on floured surfact to 14-inch round. Transfer to prepared pan. Press dough gently into pan. Trim dough, leaving 1/2-inch overhange. Fold in overhange, forming double-thick sides.
- Freeze until firm, about 20 minutes. (Can be prepared 1 month ahead. Wrap tightly; keep frozen).
- Oranges:.
- Using serrated knife, cut ends from oranges. Slice oranges into 1/8-inch thick rounds.
- Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves.
- Place oranges in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge oranges in syrup, about 8 minutes longer. Cool 1 hour.
- Line baking sheet with waxed paper. Using slotted spoon, transfer orange slices to prepared sheet, arranging in single layer.
- Boil syrup in skillet until reduced to 1 cup, about 3 minutes.
- Cover oranges and syrup separately; chill until cold, at least 3 hours and up to 3 days.
- Position rack in lowest third of oven and preheat to 400°F.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes.
- Reduce oven temperature to 350°F Remove beans and foil; continue baking until brown, piercing with toothpick if crust bubles, about 20 minutes. Cool.
- Filling:.
- Place 1/4 cup milk in heavy small saucepan. Sprinkle gelatin evenly over and let stand 10 minutes to soften. Stir over low heat until gelatin dissolves; set aside.
- Whisk sugar, eggs, yolk and flour in medium bowl until blended.
- Bring 1 1/4 cups milk to boil in heavy medium saucepan over medium-high heat. Gradually whisk hot milk into egg mixture.
- Return mixture to same saucepan; stir until mixture boils and thickens, about 6 minutes. Remove from heat.
- Add orange zest, vanilla and gelatin mixture; stir until blended. Chill until cool but not set, stirring occasionally, about 20 minutes.
- Spoon filling into crust, spreading evenly. Cover and chill until filling is cold and set, at least 3 hours or overnight.
- Cut orange slices in half; pat dry with paper towels. Arrange orange slices in overlapping circles on filling. If orange syrup is very thick, warm briefly over low heat. Brush oranges iwth enough syrup to glaze.
Nutrition Facts : Calories 405.4, Fat 13.6, SaturatedFat 6.2, Cholesterol 77.3, Sodium 130.7, Carbohydrate 67.8, Fiber 2.1, Sugar 51.2, Protein 5.4
ORANGE BLOSSOM ALMOND PASTRIES
Posted for ZWT II - Africa/Middle East, from Bon Appetit's "Tastes of the World". Because of the crecent shape, these tender, filled pastries are called "gazelle horns" in Morocco. They have an almond paste center and are lightly scented with orange blossom water, an ingredient often used in Middle Eastern Cooking. Orange Blossom Water can be purchased at most liquor Stores or in the liquor department at most supermarkets. These can be made 1 day ahead.
Provided by Chabear01
Categories Dessert
Time 2h15m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- For Pastry:.
- Combine flour and salt in large bowl. Add butter and rub with figertips until mixture resembles coarse meal. Add enough ice water by tablespoonfuls just to bind dough, tossing mixture with fork. Divide dough into 2 pieces. Lightly dust dough with flour and flatten each piece into rectangle. Wrap in plastic and refrigerate at least 1 hour.
- Filling:.
- Finely grind almonds in processor. Add almond paste, butter, 2 tablespoons sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and refrigerate 1 hour.
- Position rack in center of oven and preheat to 400°F Roll out pastry rectangle on lightly floured surface to 13x15 inch rectangle. Trim to 12 inch square. Cut into sixteen 3 inch squares. Place 1 teaspoon filling 1/2 inch from 1 corner to 1 pastry square. Beginning at same corner, roll corner of dough tightly over filling and continue rolling as for jellyroll. Pinch ends firmly to seal in filling. Gently shape into crecent. Place crescent on large baking sheet. Repeat with remaining dough squares and filling. Roll, cut, fill and shape remaining pastry rectangle. Bake until golden brown, about 20 minutes. Cool slightly.
- While pastries are still warm, brush lightly with remaining 2 tablespoons orange blossom water. Turn pastries 1 at a time in powdered sugar to coat. Transfer to rack and cool completely.
- Store in airtight container at room temperature.
Nutrition Facts : Calories 147.9, Fat 10.4, SaturatedFat 4.9, Cholesterol 25.7, Sodium 22.8, Carbohydrate 12.2, Fiber 0.8, Sugar 5.2, Protein 2.2
ORANGE BLOSSOM MINT REFRESHER
I came up with this recipe because I'm not a fan of regular iced tea. This tea has the perfect combination of freshness and sweetness; the orange blossom water gives it a distinctive flavor. People always request the recipe. -Juliana Gauss, Centennial, Colorado
Provided by Taste of Home
Time 6h10m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Place water and mint in a 6-qt. slow cooker. Cover and cook on high for 6 hours or until heated through. Strain tea; discard mint., Whisk in sugar until dissolved. Cut orange crosswise in half; squeeze juice from orange. Stir in juice and orange blossom water. Transfer to a pitcher. Refrigerate until cold, 4-6 hours. Serve over ice with orange slices and additional mint if desired.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
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