Orange Brandy Recipes
CREAMY ORANGE CHICKEN
Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!
Provided by Cobalt springfield MA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
- Stir in chives, season to taste with salt and pepper.
Nutrition Facts : Calories 727.5 calories, Carbohydrate 43.3 g, Cholesterol 142.4 mg, Fat 44.8 g, Fiber 1.3 g, Protein 27.7 g, SaturatedFat 17.2 g, Sodium 77.9 mg, Sugar 18 g
ORANGE BRANDY
This recipe makes a light orange-infused liqueur that is perfect for sipping or using in other recipes. You don't need expensive cognac or brandy but use a decent quality (especially if you are drinking it straight). Glycerine can usually be found with health foods and vitamins in larger grocery stores (make sure you are buying food-grade glycerine). If you can't find glycerine you can use light corn syrup.
Time P5m
Yield 2.5 cups
Number Of Ingredients 4
Steps:
- Combine the orange zest and sugar in a mortar or other solid bowl. Mash the zest and sugar together using a pestle or the back of a wooden spoon. Mash until the sugar has been absorbed into the zest. Transfer the mixture to a glass container with a tight-fitting lid. Add the cognac and glycerine to the container. Seal the lid and lightly shake the container to mix the ingredients. Place the brandy in a cool, dark place for 2-3 months, shaking the container 1-2 times per month. Strain the brandy through a coffee filter or other fine strainer. Re-bottle the brandy, seal the bottle, and age the brandy for 3 more months before using.
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- In a 1 gal - 3 lt bottle with a large bottleneck insert the orange zest, the cinnamon and the cloves and pour in the alcohol
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- To begin, combine the sugar and water in the pan and heat gently to dissolve the sugar. Stir the sugar whilst it is heating to avoid scorching on the bottom of the pan.
- Zest 3 of the oranges and set to one side. Take all the oranges and remove the skins with a knife. You want to remove the peel and the pith so all the orange segments are exposed.
- Bring the sugar syrup to a simmer and then add the oranges to the syrup for 2 minutes each. You can do this in batches if need be. Roll them around in the syrup to ensure they get even coverage. After 2 minutes remove each orange and place in the jars.
- Add the zest and spice if using to the syrup and remove from the heat. Allow to cool before adding the brandy, if you add the brandy whilst the syrup is hot the syrup will go cloudy, this isn’t a problem it is just aesthetic.
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- Place the orange juice, brandy, allspice berries, and one cinnamon stick, broken into pieces, into a cocktail shaker.
- Seal the lid onto the cocktail shaker and shake vigorously for 45-60 seconds (the longer you shake, the more spiced it will get).
- Strain the brandy mixture (leave the allspice berries and cinnamon stick behind) into a double old-fashioned glass (or similar) and then top it with ginger ale.
- Add ice cubes to the cocktail and garnish with a cinnamon stick and orange slices/wedges. Serve immediately.
HOMEMADE ORANGE LIQUEUR - TOAST AT HOME
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5/5 (1)Category DrinksCuisine American, French, ItalianTotal Time 10 mins
- Bring sugar, water and cloves to a boil to make the simple syrup mixture. Stir until all the sugar is dissolved and let cool to room temperature.
- Mix the orange peels, vodka and simple syrup mixture with cloves in a glass container and cover. Leave at room temperature for 20 days to infuse the orange flavor into the vodka. Swirl or move the container around every few days to help the flavors develop.
- After 20 days strain the mixture and add the vanilla. Store in a clean bottle. You can use it right away or allow to age at room temperature for an additional 2 - 3 months for even more flavor. Sip as is or use in your favorite cocktails.
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- Brandy Daisy. The brandy daisy is very similar and one of the better "daisy" cocktails. It requires just a few dashes of rum along with curaçao, simple syrup, lemon, and soda.
- Metropolitan. Just as gin has the martini and whiskey has the Manhattan, brandy has the metropolitan. This classic recipe mixes brandy with sweet vermouth and simple syrup for a modest, satisfying drink that is great before dinner.
- B&B. As many brandy recipes demonstrate, simpler is often better, and no cocktail proves this more than the B&B. It is equal parts of brandy and the herbal liqueur, Bénédictine, served in a snifter.
- Vieux Carre. A New Orleans classic, the Vieux Carré is an interesting cocktail with layers of flavor. In it, cognac and rye whiskey join up with sweet vermouth, Bénédictine, and Angostura and Peychaud's bitters.
- Brandy Alexander. The brandy Alexander is a creamy pleasure and possibly one of the oldest dessert cocktails. Requiring just three ingredients—brandy, crème de cacao, and cream—it mixes up quickly, and the taste is unbelievably satisfying for the sweet tooth.
- Sidecar. The sidecar has seen many makeovers over the years, and it is one that you can easily adapt to your personal taste. The recipe uses your brandy of choice (often cognac or Armagnac), orange liqueur, and lemon juice.
- Between the Sheets. Fans of the sidecar family of drinks will thoroughly enjoy this sour cocktail. Between the sheets is nearly identical, with its brandy, orange liqueur, and lemon juice mix, but it tosses in light rum for a fun twist.
- Embassy Cocktail. Another interpretation of the sidecar, the Embassy cocktail also pairs brandy, rum, and orange liqueur. The twist in this recipe is the switch to lime juice and a dash of bitters.
- Champagne Cocktail. When brandy and Champagne meet, the result is pure elegance. The Champagne cocktail is a timeless drink that is ideal for special occasions.
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- Cointreau Triple Sec Liqueur. Cointreau has made quite a name for themselves over the years, with their vast collection of spirits garnering more than 500 awards since their inception in 1849 – right in the middle of the French Revolution.
- Grand Marnier Orange Liqueur. Grand Marnier Orange Liqueur is another classic in the category. It’s often pitted against Cointreau, with many ongoing debates about which is better.
- Solerno Blood Orange Liqueur. Hailing from Italy, this Blood Orange Liqueur is made with macerated blood oranges harvested directly from orchards in Sicily.
- Pierre Ferrand Dry Curacao. Pierre Ferrand Dry Curacao is based on recipes that date back to the 1800s. It’s meant to be a recreation of the dry and complex orange liqueurs used by the bartending pioneers in the 19th century.
- Luxardo Triple Sec Orange Liqueur. Luxardo Triple Sec Orange Liqueur is another complex one. It’s distilled from the peels of three different oranges – sweet oranges, bitter curacao oranges, and mandarins.
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