Orangespicebutter Recipes

WHIPPED ORANGE BUTTER

Steps:

• Gather the ingredients.
• Combine ingredients in a small bowl.
• Beat with a mixer with a whisk attachment or by hand until well blended.
• Refrigerate until serving time.

ORANGE BUTTER

Steps:

• In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

DIY ORANGE BITTERS RECIPE

Steps:

• Zest oranges using a vegetable peeler and place peel on a cookie sheet. Bake at 100°F (40°C) until dried but not burned, about 40 minutes. Check regularly to ensure peels have not burned.
• Once zests are cool, place them in a sealable glass jar with 1/2 cup of 151 neutral grain spirit. Be sure this jar is large enough to later hold an additional 1 cup of liquid. Shake. This is your orange flavoring.
• Place caraway seeds, cloves, star anise, and anise seeds in a different sealable glass jar with 1/2 cup of 151 neutral grain spirit. Shake. This is your spice mix.
• Place gentian root and quassia chips in a sealable glass jar with bourbon. Shake. This is your bittering mix.
• After 10 days, strain the spice mix and bittering mix through a fine-mesh sieve to remove the solids. Strain again through a coffee filter into the orange flavoring jar. Do not remove the orange zest. Shake. You now have one jar that contains the strained spice mix and bittering mix along with the steeping orange zest and alcohol. Let this steep for an additional 11 days.
• Strain out orange zest through a fine-mesh sieve, and then strain the rest through a coffee filter into your desired container.

HOMEMADE ORANGE LIQUEUR RECIPE

Steps:

• Gather the ingredients.
• Using a vegetable peeler, remove the peel from two navel oranges.
• In a 1-quart jar, add the vodka, fresh orange peel, and dried bitter orange peel. Seal, shake well, and let infuse in a cool, dark place for 2 weeks (or up to 1 month), shaking the jar every day or two.
• The day the infusion is complete, make a rich simple syrup: Bring the water to a boil in a medium saucepan over medium heat and stir in the sugar until completely dissolved and the syrup is clear. Reduce to a simmer. After 5 minutes, remove the pan from the heat and let cool completely.
• Strain the orange peels from the vodka using a fine-mesh strainer lined with cheesecloth.
• Rinse out the infusion jar and use it to blend the orange liqueur by adding 3/4 cup of the simple syrup to the orange-infused vodka. Shake very well for at least 30 seconds. Taste the liqueur and add more syrup to sweeten to taste.
• Transfer the orange liqueur to a bottle or jar with a tight-fitting lid and use in your favorite cocktail recipes.

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 & SPICE CUTOUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, corn syrup and orange zest. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into creamed mixture. Divide dough in half., On a lightly floured surface, roll each portion of dough into a 9-in. square. Cut into 18 rectangles, 3x1-1/2-in. each. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light golden. Remove from pans to wire racks to cool completely., For icing, in a large bowl, combine confectioners' sugar, meringue powder and enough water to reach a piping consistency. Beat on high speed with a portable mixer 10-12 minutes or on low with a stand mixer 7-10 minutes or until peaks form. Frost cookies. Using a #3 round tip, pipe designs on cookies; decorate as desired.

ORANGE SPICE MUFFINS

Steps:

• In a large bowl, beat brown sugar and softened butter until light and fluffy. Add egg, milk, orange juice, and grated orange rind. Mix well. Stir in buttermilk baking mix and mincemeat until moist.
• Fill greased muffin cups 3/4. Sprinkle with cinnamon and sugar mixture.
• Bake in a preheated 375 degree F(190 degrees C) oven for 18 minutes. Remove immediately from muffin pan.

ORANGE BUTTER SPREAD

Steps:

• In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
• Pour into warm sterilised jars, seal & label.
• Keep stored in the refrigerator.

ORANGE BUTTER

Steps:

• Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl.

ORANGE SPICE CAKE

Steps:

• Preheat oven to 350 degreees.
• Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
• Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
• Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
• Pour into prepared pan and bake for 16-20 minutes.
• Spoon marmalade over warm cake.
• Cool on a wire rack.
• Serve garnished with whipped topping and orange slices.