HOW TO MAKE EASY MOROCCAN SPICED ORANGES
I prefer to leave the skin on for the color as well as being easier to use your hands to eat with. You can prepare the dish and refrigerate, but don't sprinkle the sesame seeds until just before serving.
Provided by Compass & Fork
Categories Dessert
Time 5m
Yield 4 people
Number Of Ingredients 3
Steps:
- Dry toast the sesame seeds by heating a small pan over medium heat. Add the sesame seeds and stir continuously until they change color to a golden brown. Remove the sesame seeds from the hot pan to a saucer or small bowl.
- Cut the orange into half inch (1.5cm) slices, leaving the skin on. Then cut each slice in half vertically, as pictured. Arrange on a plate. Sprinkle evenly with the cinnamon. You can optionally refrigerate the sliced oranges until ready to serve.
- Just prior to serving, sprinkle the toasted sesame seeds over the sliced orange and serve.
SPICED ORANGE WINE
Steps:
- Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
- Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve oranges for another use and divide zest between empty wine bottles.
- Fill bottles with orange wine and cool, uncorked, 1 hour.
- Cork bottles, then chill at least 4 hours.
SPICED ORANGE APERITIF
An aromatic DIY syrup made with orange zest, fennel seeds, and star anise lends this pre-dinner drink its complex flavor.
Provided by Martha Stewart
Categories Cocktail Recipes
Time 5m
Yield Makes 1 drink
Number Of Ingredients 4
Steps:
- Combine syrup, vodka, and orange and lemon juices. Pour over crushed ice, and serve with an orange slice.
SPICED ORANGE WINE
What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration? This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif. Cook time is chill time.
Provided by Annacia
Categories Beverages
Time 5h15m
Yield 2 bottler
Number Of Ingredients 7
Steps:
- Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
- Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife.
- Reserve oranges for another use and divide zest between empty wine bottles.
- Fill bottles with orange wine and cool, leave uncorked for1 hour.
- Cork bottles, then chill at least 5 hours.
- Cooks' note:.
- Orange wine can be chilled up to 1 week.
Nutrition Facts : Calories 872.1, Fat 0.2, Sodium 38.1, Carbohydrate 86.7, Fiber 3.1, Sugar 68.9, Protein 1.8
SPICED ORANGE-CINNAMON CIDER
This is the perfect drink for holiday entertaining or family get-togethers. It's sweet and spicy, and can be made adult friendly with a healthy shot of your favorite whiskey.
Provided by lutzflcat
Categories Cider
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine orange juice, apple cider, orange slices, lime slices, cinnamon sticks, cloves, and star anise in a large saucepan.
- Bring to a boil over medium-high heat, about 5 minutes. Reduce heat to low, cover, and simmer for 10 minutes.
- Remove cinnamon sticks, cloves, and star anise. Stir in honey and keep warm.
- Pour warm cider into cups and garnish with a cinnamon stick for stirring and several orange and lime slices.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 39.3 g, Fat 0.4 g, Fiber 2.4 g, Protein 1.2 g, Sodium 19.3 mg, Sugar 30.7 g
SPICED ORANGE CRUMBLE COOKIES
Citrus in three forms - fresh zest, juice and preserves - gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it's reminiscent of the piney, spiced scents of winter fir. You'll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h15m
Yield 16 cookies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
- In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
- Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
- Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners' sugar, cut into wedges and serve.
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