ORANGE-MAPLE BUTTER
This recipe can be served with our Blueberry-Cornmeal Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Using a rubber spatula, combine ingredients in a small bowl. Orange-maple butter can be refrigerated in an airtight container for up to 1 week.
ORANGE BUTTER
Steps:
- In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
Steps:
- Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
- Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
- Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
- Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
MAPLE BUTTER
My family loves the flavor of French toast in the morning. So for a little variety, we like to replace maple syrup with this slightly sweet topping.
Provided by Taste of Home
Time 10m
Yield 1 cup. 16 servings, 1 tablespoon per serving.
Number Of Ingredients 2
Steps:
- In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.
Nutrition Facts :
RESTAURANT-QUALITY MAPLE-APPLE BUTTER
This one is even better than the famous apple butter served at a popular French Canadian restaurant chain in Quebec. I make a huge batch using the tart apples from the tree in our yard. The sourness balances out perfectly with the maple syrup. Very freezer-friendly and great as a gift. No one will know how easy it was to make! Serve with toast or baguette.
Provided by kate
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h20m
Yield 50
Number Of Ingredients 3
Steps:
- Place apple slices in a big pot with maple syrup. Bring to a boil and simmer until apples are very tender, about 45 minutes. Mixture will be thick which is what is required to achieve a rich texture as the final result. Remove from heat.
- While apples are still hot, add them to a blender with cubes of cold butter, working in small batches so blender is only 1/3 full at a time (for safety reasons so hot mixture won't splatter everywhere). Blend until smooth. Transfer to a bowl and mix until smooth.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 11.9 g, Cholesterol 9.8 mg, Fat 3.8 g, Fiber 1.3 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 1.6 mg, Sugar 9.5 g
MAPLE SYRUP ORANGE CHICKEN
Make and share this Maple Syrup Orange Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a 9 x 13-inch baking pan with nonstick foil.
- Place chicken quarters skin-side up on the prepared pan.
- Remove the zest from the orange with a grater, then juice the orange.
- Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
- Brush orange mixture over the chicken pieces.
- Bake 45 to 50 minutes, until done, basting midway with drippings.
Nutrition Facts : Calories 775.3, Fat 52.2, SaturatedFat 18.9, Cholesterol 217.7, Sodium 716.8, Carbohydrate 30.7, Fiber 0.9, Sugar 26.9, Protein 44.5
ORANGE-MAPLE BUTTER
An interesting breakfast spread to use on white or wheat bread, pancakes or waffles. From the Chicago Tribune's Good Eating Cookbook.
Provided by Hey Jude
Categories Oranges
Time 5m
Yield 4 Tablespoons, 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir together butter, maple syrup, orange zest and ground red pepper in a small bowl.
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