Orange Sauce On Ricotta Recipes

ORANGE SAUCE ON RICOTTA

Steps:

• In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.

ORANGE RICOTTA PANCAKES

Steps:

• In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.

RICOTTA CHEESECAKE WITH CARAMEL-ORANGE SAUCE

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor. Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened. Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan. Bake crust until set, about 15 minutes. Cool crust in pan. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
• For filling:
• Line sieve with 3 layers of cheesecloth; set over medium bowl. Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta). Preheat oven to 325°F. Wrap 3 layers of foil around outside of springform pan with crust, covering completely. Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use). Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth. Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan. Place springform pan with cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
• Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with Caramel-Orange Sauce .

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE

Steps:

• Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
• Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
• Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
• Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
• Assembly: Preheat the oven to 400 degrees F.
• Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

APPLE CREPE WITH FRESH RICOTTA, ORANGE SAUCE AND BROWN BUTTER

Steps:

• For the crepes: Whisk together the sugar and eggs until pale, and then whisk in the milk until combined. Mix in the flour and salt until smooth. Whisk in the butter, cover and let stand at room temperature 30 minutes.
• For the ricotta filling: Whisk together the ricotta, sugar and vanilla. Cover and refrigerate until ready to use.
• For the apple mixture: Combine the orange juice, sugar, cinnamon, vanilla, allspice, cloves, apples and salt in a large saute pan over high heat. Cook, stirring occasionally, until the apples are softened and the juices have thickened. Remove and let cool slightly.
• For cooking crepes: Place a 6-inch nonstick pan over medium heat and spray with nonstick spray or brush with butter. Once the pan is sizzling, slowly pour in enough batter to thinly cover the entire bottom, using a ladle. Quickly tilt and rotate the pan and cook until the bottom of the crepe is lightly browned, 1 minute to 1 minute 30 seconds. Flip the crepe, using your fingers or a spatula, and cook 30 seconds longer. Slide the crepe onto a wax-paper-lined plate, and then repeat with the rest of the batter.
• For the orange sauce and brown butter: Heat the orange juice in a small saute pan over medium heat and let reduce to a syrupy consistency. Cook the butter in a medium saute pan over medium heat until it begins to turn a nutty brown color. Remove from the heat and whisk in the zest and salt. Reserve.
• Lay the crepes on a flat surface. Spoon some of the ricotta down the center of each crepe and roll. Plate 2 crepes each on large plates and top with some of the apple mixture, orange sauce and brown butter. Dust with confectioners' sugar and garnish with fresh mint leaves.

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

EASY ORANGE RICOTTA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
• Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

CREAMY RICOTTA PASTA SAUCE

Steps:

• Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
• Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
• Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

SARASOTA'S RICOTTA AND CHEESE SAUCE

Steps:

• Sauce -- In a blender, add the ricotta, corn starch and pulse a couple times until smooth. Slowly add in the chicken broth until creamy.
• Cheese -- Transfer the ricotta sauce to a small sauce pan and heat to medium low heat, add in the cheese and cook until the cheese is melted. It will take approximately 5 minutes. DO NOT let it come to a boil.
• NOTE: Make this ahead and refrigerate, then just slowly reheat when ready to use.

ORANGE PANCAKES WITH ORANGE SAUCE

Steps:

• For the sauce, mix the cornstarch, orange rind, orange juice and honey in a small saucepan.
• Bring the mixture to a boil over medium heat, stirring constantly until thickened.
• Remove from heat and stir in the butter until melted.
• Add orange sections to the sauce just before serving.
• For the pancakes, combine the flour, baking powder and orange rind.
• In a seperate bowl, stir together the egg white or egg substitute, honey, milk, orange juice and oil.
• Stir wet ingredients into the dry just until moistened.
• On a well seasoned griddle that has been sprayed with non-stick cooking spray bake 3 pancakes; using 1/3 of pancake mixture for each.
• To assemble, spread 1/2 the ricotta cheese on top of first and second pancake topping with small amount of warm orange syrup.
• Top stack with final pancake and pour remaining warm sauce over all.
• Cut into fourths and serve.