Best Campari And Orange Recipes
CAMPARI AND ORANGE
A tangy and sweet cocktail complements a savory vegetarian Italian dish such as Eggplant Parm Stacks.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker with ice. Pour Campari and orange juice over ice, cover, and shake vigorously for 10 seconds. Strain into a martini glass and garnish with an orange twist.
CAMPARI AND BLOOD ORANGE COCKTAIL
Steps:
- Put ice cubes in a rocks glass. Add the Campari, blood orange juice, and a splash of soda (don't mix).Garnish with an orange slice and a mint sprig.
CAMPARI, GIN, AND ORANGE
Gin gets a douse of orange from both Campari, a bittersweet aperitif, and Clement Creole Shrubb, a rum-based orange liqueur.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 2
Number Of Ingredients 5
Steps:
- Shake gin, Campari, andClement Creole Shrubb in anice-filled cocktail shaker.Strain into 2 martini glasses.Garnish each with a twist.
CAMPARI AND ORANGE JUICE
My Italian friends love this. Cin-Cin (pronouned Chin-Chin)Roberto and Gisella! Make this drink in the proportions listed (1/3 Campari and 2/3 OJ) with regard to the glass you're using. Hope you know what I mean.
Provided by Oolala
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a tall Tom Collins style glass, blend 1/3 Campari with 2/3 chilled orange juice over ice cubes.
- Garnish with an orange slice.
- Cin-Cin.
Nutrition Facts : Calories 74.4, Fat 0.3, Sodium 1.6, Carbohydrate 17.2, Fiber 0.3, Sugar 13.9, Protein 1.2
RACK OF LAMB IN AN ORANGE AND CAMPARI SAUCE
Ask the butcher to French trim the lamb for you as it can be quite fiddly to do it yourself. It is difficult to judge whether a rack of lamb has been cooked to the preferred doneness. Take it out of the oven when you think that it is nearly ready and cut into it to check how much longer it needs. Cooking times can also vary, depending on the thickness of the fat on the lamb. Campari may seem like an odd thing to put in a sauce, but it offsets the sweetness of the orange well. If you really can't stand Campari, you can substitute Port, Brandy or Armangnac.
Provided by MarieRynr
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a sharp knife, score the skin of the lamb in a lattice pattern.
- Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
- Seal the lamb on all sides, until the meat is lightly browned.
- Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
- To make the sauce, sweat the onion in a little oil and add the Campari.
- Simmer for 2 minutes.
- Add the orange juice and stock and reduce by one third.
- Strain off the onions.
- Melt the butter and mix with the flour.
- Whisk the roux into the sauce to thicken it.
- You might need it all but use until the sauce covers the back of a spoon.
- Stir in the orange rind and segments.
- Season to taste.
Nutrition Facts : Calories 214.2, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 288.5, Carbohydrate 27.6, Fiber 2.4, Sugar 13.4, Protein 3.5
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