Saffron Orangeade Recipes

ORANGEADE

Steps:

• Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
• Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

SAFFRON ORANGEADE

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and add saffron. Cover, and let cool.
• Combine orange juice and saffron syrup in a pitcher. Divide orangeade among ice-filled glasses.

HONEY ORANGEADE

Steps:

• Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices.
• Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature.

SAFFRON ORANGEADE

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat and add saffron. Cover and let cool.
• Combine orange juice and saffron syrup in a pitcher. Divide orangeade among ice-filled glasses (or cover and refrigerate for up to 3 days.).

SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW

Steps:

• In a saucepan, heat 1 tablespoon oil over medium-high. When it shimmers, add tomato paste and shrimp shells. Cook, stirring, until shells turn pink and opaque, about 2 minutes. Add 2 cups water and gently boil 5 minutes. Strain shrimp broth into a heatproof bowl; discard solids. Stir saffron into broth.
• Heat remaining 2 tablespoons oil in a braiser pan or wide, shallow pot over medium. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomatoes and thyme. Cover and cook until tomatoes collapse and release their juices, 6 to 8 minutes. Add wine and boil until mostly evaporated.
• Add clams to pan, increase heat to medium-high, and cook, covered, just until they begin to open, 6 to 8 minutes (discard any that don't open). Transfer clams to a large heatproof bowl and cover with a plate to keep warm. Add mussels to pan and cook, covered, just until they begin to open, about 5 minutes (discard any that don't open). Transfer mussels to bowl with clams.
• Add seafood stock, shrimp broth, and orange zest and juice to pan. Bring to a simmer over medium-high heat; simmer 5 minutes. Meanwhile, remove about half of clams and two-thirds of mussels from their shells, reserving meat and juices and discarding empty shells.
• Stir shrimp and fish into pan, reduce heat to medium-low, and cook, covered, just until shrimp and fish are firm and cooked through, 3 to 5 minutes. Return shelled and in-shell clams and mussels and any accumulated juices to pan, stirring to combine. Remove from heat, sprinkle with celery leaves and parsley, drizzle with more oil, and serve with bread, if desired.

ORANGE & SAFFRON SYRUP CAKE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
• Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
• While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
• When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.

SAFFRON ORANGE AïOLI

Steps:

• Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.