ORANGE-STRAWBERRY SAUCE
This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE
Provided by Tyler Florence
Time 2h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
- Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
- Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
- Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
- Assembly: Preheat the oven to 400 degrees F.
- Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.
ORANGE COEURS à LA CRèME WITH STRAWBERRY RASPBERRY SAUCE
Categories Blender Berry Dairy Dessert Valentine's Day Low Fat Raspberry Strawberry Anniversary Chill Healthy Cottage Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
- Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
- Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.
- Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.
STRAWBERRY ORANGE SAUCE
Steps:
- In a small saucepan, heat the liqueur and orange juice over medium heat.
- Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
- Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
- Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
- Cinnamon Blueberry Sauce
- Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
- Nutrition information
- (Per serving)
- Calories: 33
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 5g
- Protein: 0g
- Calcium: 11mg
- Potassium: 102mg
- Dietary Exchanges
- 1/2 fruit
- Nutrition information (CINNAMON BLUEBERRY SAUCE)
- (Per serving)
- Calories: 45
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugars: 8g
- Protein: 1g
- Calcium: 6mg
- Potassium: 58mg
- Dietary Exchanges
- 1 fruit
PEPPER-CRUSTED STEAK WITH STRAWBERRY ZINFANDEL SAUCE AND ORANGE-MUSTARD AIOLI
Steps:
- Preheat the oven to 350 degrees F.
- Blend the mustard, mayonnaise, 1/4 of orange juice, and salt, and pepper, to taste in a food processor or blender.
- In a saucepan, combine the wine with the strawberries, orange-flavored liqueur, beef stock, and honey. Bring it to a simmer over medium heat, and cook until its reduced by half. Pour the mixture into a blender and puree until smooth.
- Coat the steaks in black peppercorns and season liberally with salt. Heat 1 tablespoon olive oil in an oven-proof saute pan over medium-high heat and sear the steaks for 2 minutes on each side, then transfer the pan to the oven, and cook for 8 minutes or until desired degree of doneness.
- While the steak is cooking, mix together the frisee, red onion, tomatoes, apples, and radishes in a bowl. Whisk together the remaining orange juice, lemon juice, and 2 tablespoons extra-virgin olive oil in a small bowl. Season the dressing with salt, and pepper, to taste. Add the dressing to the salad and toss to coat. Serve the steaks over a bed of the salad and top with the zinfandel sauce and a bit of the aioli.
STRAWBERRY ORANGE JUICE SAUCE
Use over ice cream or my Cream Cheese Pound Cake with Strawberry Sauce (recipe #51739). You won't be disappointed. When I make this using fresh strawberries, I cut the strawberries in half, put into the food processor with about 1 cup of sugar and the orange juice and process until well combined. It's a winning combination! From Southern Living.
Provided by Bev I Am
Categories Sauces
Time 2m
Yield 4 Cups
Number Of Ingredients 2
Steps:
- Working in batches, puree berries and juice in blender.
- Transfer to bowl.
- (Can be made one day ahead. Cover and chill.).
STRAWBERRY SPRING ROLLS, ORANGE CURD AND DIPPING SAUCE
Fabulous and exotic dessert, guaranteeing oooos and ahhhhhs. For best results in serving, you will want to put the dipping sauce in a fondue pot for serving. To serve, decorate plate in a nice pattern with orange curd on the sides and halve the spring rolls and arrange accordingly. Allow guests to dip spring rolls into the dipping sauce.
Provided by love4culinary
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the orange curd, put the butter, orange juice and zest together in a saucepan and bring to a boil.
- While you wait for this to boil, whisk the 4 eggs and 4 1/2 ounces of raw sugar together, then slowly temper into the boiling liquid.
- Simmer the mixture until it thickens, stirring continuously making sure the mix does not boil.
- Leave to chill.
- To make the spring rolls, finely dice the strawberries and mix with 1 1/2 Tablespoons of orange curd.
- Mix the arrowroot into the egg white.
- Take one spring roll sheet and turn it so that one corner is facing you.
- Take 3 Tablespoons of the strawberry mix and spoon into the centre.
- Fold in the left and right hand corners to the width of 3 inchces.
- Brush the top of the spring roll with the egg white mixture and roll up tightly. Repeat with the remaining spring roll sheets.
- Deep fry right before you are ready to serve.
- For the dipping sauce, trim and quarter the strawberries and place in a pan with 3 3/4 ounces caster sugar, 2 fluid ounces grand marnier and 2 fluid ounces water.
- Simmer the strawberries until they are soft, then puree the mixture in a blender.
- Serve the sauce in a fondue set with the spring rolls arranged neatly around.
Nutrition Facts : Calories 733.3, Fat 32.1, SaturatedFat 18.1, Cholesterol 281.5, Sodium 183.7, Carbohydrate 105.6, Fiber 10.3, Sugar 69.5, Protein 12.1
ORANGE TERRINE WITH STRAWBERRY SAUCE
This citrusy terrine with strawberry sauce is one of those awesome desserts that impresses guests-without a lot of effort on your part.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Line long sides of prepared pan with ladyfingers, cut-sides in; set aside.
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in liqueur and orange zest. Add enough ice cubes to juice to measure 1-3/4 cups. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Gently stir whipped topping into gelatin mixture.
- Spoon into lined pan, trimming ladyfingers even with filling, if necessary. Arrange remaining ladyfingers on top of gelatin mixture. Refrigerate 3 hours or until firm. Unmold onto serving plate. Remove and discard plastic wrap. Cut dessert into 12 slices. Spoon strawberry puree evenly onto 12 dessert plates; top each with 1 slice of the terrine.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 60 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 15 g, Protein 2 g
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