Orangepolentawithorangebalsamicosauce Recipes

ORANGE SAUCE

Steps:

• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
• Serve with Dark Chocolate Terrine.
• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
• Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
• Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
• Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
• To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.

ORANGE CREAM MIMOSA

Steps:

• Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.
• Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

BALSAMIC-GLAZED ORANGES

Steps:

• Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds.
• Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup).
• Divide orange slices evenly between 4 plates. Drizzle with glaze.

ORANGE-BALSAMIC SAUCE

Steps:

• Bring first 4 ingredients to boil in saucepan. Cook on medium-low heat 10 to 15 min. or until slightly thickened and reduced by half, stirring occasionally.
• Remove cinnamon stick; stir in zest.
• Serve warm with roasted chicken, turkey, duck, pork or ham, or toss with cooked sliced carrots, sweet potatoes or beets.

BLOOD ORANGE MIMOSA

Steps:

• Dip the rims of 4 champagne flutes in water. Dip into sanding sugar to coat the rims.
• Divide Champagne among the flutes. Pour 2 tablespoons pineapple juice and 2 tablespoons blood orange juice into each. Top mimosas with orange liqueur.

ORANGE SALSA

Steps:

• Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.

ORANGE BALSAMIC GLAZE

Steps:

• Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

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.

SALMON WITH BALSAMIC ORANGE SAUCE

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.

ORANGE SEMIFREDDO RECIPE BY TASTY

Steps:

• In a large bowl, whisk together all of the filling ingredients until smooth.
• Cut the oranges in half and squeeze the juice out while keeping the skin intact as much as you can.
• Fill each orange half with the filling and then freeze for at least one hour. (Placing them in small dishes on a baking tray will help keep their shape, but they will probably be fine if you don't have enough little dishes).
• Soften for 15-30 minutes at room temperature before serving.
• Enjoy!

ORANGE, ONION, AND BALSAMIC SAUCE

Steps:

• Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.