Orange Tapioca And Cranberry Parfaits Recipes

CRANBERRY PARFAITS

Steps:

• In a saucepan, bring the cranberry sauce, cranberry juice and orange zest to a boil; cook and stir until cranberry sauce is melted. Stir in gelatin until dissolved. Refrigerate until mixture is the consistency of egg whites, stirring occasionally., Place a bowl, with mixer beaters in freezer. Chill until very cold. Add milk and vanilla to bowl; beat until soft peaks form. Fold into gelatin mixture. Spoon into parfait glasses. Chill 1-2 hours or until set. Garnish if desired.

ORANGE-ALMOND SHORTCAKES WITH CRANBERRY PARFAIT

Steps:

• For parfait:
• Bring cranberries and cranberry concentrate to simmer in medium saucepan. Cover; cook over medium-low heat until berries are very tender, about 12 minutes. Cool; puree in blender until smooth. DO AHEAD: Can be made 1 week ahead. Cover and chill.
• Combine egg yolks, sugar, orange juice, corn syrup, and vodka in large metal bowl. Place over saucepan of boiling water. Using electric mixer, beat until thick and billowy and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Beat mixture 2 minutes. Add 1 cup cranberry puree; beat until mixture is cool, about 5 minutes. Cover; freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead; keep frozen. Chill remaining puree.
• For biscuits:
• Set rack in top third of oven and preheat to 400°F. Line baking sheet with parchment. Whisk egg white and 1/4 cup sugar in small bowl. Add almonds;toss to coat.
• Grind 1/2 cup sugar and almond paste in processor to fine meal. Add flour and next 4 ingredients; blend 5 seconds. Add shortening; blend until coarse meal forms. Transfer to large bowl. Whisk egg yolk and orange juice in small bowl; add to dry ingredients, tossing until clumps form. Gather dough into 10-inch-long log. Cut crosswise into 10 pieces. Shape each into 2 1/4-inch round, about 1 inch thick. Place on sheet. Spoon almonds over biscuits (some egg white will be left over).
• Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.
• Swirl 1 cup remaining cranberry puree into cream topping (in about 5 turns; do not overmix) for ribboned look. Halve biscuits horizontally. Let cranberry parfait soften slightly at room temperature 10 minutes before assembling shortcakes. Mound parfait onto biscuit bottoms; cover with tops. Mound cream-cranberry mixture alongside.
• *Almond paste is available in the baking aisle of supermarkets and specialty foods stores.

CRANBERRY ORANGE PARFAIT

Steps:

• Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.

ORANGE TAPIOCA AND CRANBERRY PARFAITS

Steps:

• In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes. Bring tapioca mixture to a full boil over moderate heat, stirring constantly. Remove pan from heat and stir in vanilla. Cool tapioca mixture, uncovered, 20 minutes. In a food processor pulse cranberries until finely chopped and transfer to a small saucepan. Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved. Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Reserve 1 tablespoon cranberry mixture for garnish. Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses. (Parfaits may be made 1 day ahead and chilled, covered.)
• Garnish parfaits with reserved cranberry mixture.

CRANBERRY PARFAITS

Steps:

• Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
• Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
• Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.

ORANGE PARFAITS

Steps:

• In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin. Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange zest; process until blended., Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping., Place half of the oranges in eight parfait glasses. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges. Chill for 4 hours. Sprinkle with remaining crumbs.,

CRANBERRY PARFAIT

Steps:

• Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
• Mix whole berry cranberry sauce and jellied cranberry sauce together in a bowl.
• Place graham crackers in a large resealable plastic bag and crush with a rolling pin into crumbs.
• Pour heavy cream into the chilled bowl and whip with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; whip until medium peaks form, about 2 minutes more.
• Place half of the graham cracker crumbs in the bottom of a trifle bowl. Top with half of the cranberry mixture and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.

STRAWBERRY TAPIOCA PARFAITS

Steps:

• In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
• Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla.
• Let stand 10 minutes to cool and slightly thicken.
• In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
• Refrigerate until serving.

ORANGE CRANBERRY PARFAITS

Steps:

• Heat cranberry sauce, orange liqueur and orange peel in a medium saucepan over medium heat until cranberry sauce is melted; cool. Spoon one-third of the ice cream into eight parfait or dessert glasses to make first layer.
• Add orange segments, dividing equally. Add another ice cream layer, using one-third of the ice cream; then spoon on cranberry sauce, dividing equally. Finish with a layer of the remaining ice cream. Freeze up to 30 minutes before serving. Sprinkle with walnuts.

ORANGE TAPIOCA

Steps:

• Mix tapioca, sugar and water in medium saucepan. Let stand 5 min. Bring to full boil on medium heat, stirring constantly. Remove from heat. Stir in orange zest and juice.
• Pour into medium bowl. Place plastic wrap directly on surface of tapioca.
• Refrigerate 1 hour or until cooled. (Tapioca thickens as it cools.) Gently stir in whipped topping. Spoon into 6 dessert dishes. Store leftover dessert in refrigerator.