Best Orange Terrine With Strawberry Sauce Recipes

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FRESH BERRY TERRINE



Fresh Berry Terrine image

This fresh berry terrine with mixed berries suspended in white grape jell-o is the perfect light summer dessert.

Categories     Breakfast & Brunch

Time 20m

Yield 8

Number Of Ingredients 4

1¼ pound mixed berries, such as blueberries, raspberries, blackberries and strawberries (cut the strawberries in half)
2 cups white grape juice, best quality
2 (¼-oz) packets unflavored gelatin
3 tablespoons sugar

Steps:

  • Place the berries in an 8x4-inch loaf pan. Distribute them around evenly.
  • Pour ½ cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.
  • Meanwhile, bring the remaining 1½ cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine.
  • Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm.
  • To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn't, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife.
  • Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.

Nutrition Facts : ServingSize 1 slice, Calories 85, Fat 0 g, Carbohydrate 20 g, Protein 2 g, SaturatedFat 0 g, Sugar 17 g, Fiber 2 g, Sodium 10 g, Cholesterol 0 g

STRAWBERRY AND MANDARIN SALAD



Strawberry and Mandarin Salad image

This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.

Provided by Jenn

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 14

½ cup sliced almonds
3 tablespoons white sugar
⅓ cup vegetable oil
3 tablespoons apple cider vinegar
hot sauce
2 ½ tablespoons white sugar
1 teaspoon salt
1 dash ground black pepper
1 (12 ounce) bag spring mix lettuce
1 (11 ounce) can mandarin oranges, drained
1 cup sliced fresh strawberries
1 cup chopped celery
½ cup chopped red onion
2 teaspoons chopped fresh parsley

Steps:

  • Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
  • Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 17.7 g, Fat 12.4 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 319.8 mg, Sugar 14.1 g

STRAWBERRY PRETZEL TERRINE



Strawberry Pretzel Terrine image

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 teaspoons unflavored gelatin powder
1/4 cup hot water
2 pounds strawberries, hulled (1 1/2 pounds chopped, 1/2 pound whole)
1/3 cup plus 21/2 tablespoons granulated sugar
2 teaspoons grated lemon zest, plus the juice of 1 lemon
1 8-ounce container mascarpone cheese (about 1 cup), at room temperature
1 8-ounce package cream cheese, at room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 cups small pretzel twists
Pinch of kosher salt
6 tablespoons unsalted butter, melted

Steps:

  • Combine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture.
  • Meanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside.
  • Line a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours.
  • Make the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth.
  • When ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.

STRAWBERRY ORANGE SAUCE



Strawberry Orange Sauce image

Categories     Sauce     Strawberry     Orange

Yield Makes 3 cups; 1/4 cup per serving

Number Of Ingredients 3

1 tablespoon orange-flavored liqueur and 1 tablespoon fresh orange juice, or 2 tablespoons fresh orange juice
1 3/4 cups strawberries and 1 3/4 cups strawberries (about 1 quart total), all hulled and sliced lengthwise, divided use
1 tablespoon sugar

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

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE



Ricotta and Orange Blintzes with Strawberry Sauce image

Provided by Tyler Florence

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 orange, zest finely grated
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated
Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting

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.

STRAWBERRIES IN ORANGE AND CARAMEL SAUCE



Strawberries in Orange and Caramel Sauce image

Provided by Shelley Wiseman

Categories     Dessert     Kid-Friendly     Quick & Easy     Strawberry     Orange     Spring     Summer     Birthday     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 large navel orange
4 tablespoons unsalted butter, cut into 4 pieces
1/4 cup Grand Marnier or other orange-flavored liqueur
1/2 cup sugar
1 lb small strawberries, trimmed (3 cups)
Accompaniment:
mascarpone or Greek yogurt

Steps:

  • Grate zest from orange into a small bowl, then squeeze juice into bowl. Add butter, liqueur, and a pinch of salt.
  • Heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Remove from heat and immediately add orange-juice mixture. Boil, stirring, until caramel has dissolved and sauce is slightly thickened, about 2 minutes.
  • Add strawberries and cook, stirring, until heated through, about 1 minute. Serve immediately.

CRANBERRY POMEGRANATE TERRINE



Cranberry Pomegranate Terrine image

Provided by Food Network Kitchen

Time 1h25m

Yield 8 servings

Number Of Ingredients 8

1 8-ounce bag fresh cranberries
3/4 cup sugar
2 cups pure pomegranate juice
1 cinnamon stick
2 whole black peppercorns
2 large strips orange peel, white pith removed, plus strips of zest for garnish
Salt
3 packets (6 teaspoons) unflavored gelatin

Steps:

  • Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate.
  • Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel.
  • Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
  • Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.
  • To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.

ORANGE COEURS à LA CRèME WITH STRAWBERRY RASPBERRY SAUCE



Orange Coeurs à la Crème with Strawberry Raspberry Sauce image

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

1/3 cup 1% cottage cheese
1/3 cup plus 2 tablespoons sugar
1 teaspoon finely grated fresh orange zest
4 oz Neufchâtel cheese
3/4 cup plain low-fat yogurt
5 oz strawberries, quartered (1 cup)
3 oz raspberries (2/3 cup)
1 tablespoon Grand Marnier or other orange-flavored liqueur
Special Equipment
cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds

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.

PINK GRAPEFRUIT AND ORANGE TERRINE



Pink Grapefruit and Orange Terrine image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 12 servings

Number Of Ingredients 6

8 oranges
6 pink grapefruits
1 cup/250 ml sweet white wine
1 cup/190 g sugar
4 envelopes gelatin
Fresh mint sprigs or candied orange zest, for garnish

Steps:

  • Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml of the liquid into a bowl and soften the gelatin for a minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.
  • Line a 1 quart/1 liter terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit sections decoratively in the terrine. Pour the liquid over. Chill the terrine, covered, until firm, at least 4 hours and up to 2 days. Garnish with mint sprigs or candied orange zest.

STRAWBERRY-ORANGE BUNDT CAKE



Strawberry-Orange Bundt Cake image

This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!

Provided by Bringhomethebakin'

Categories     Bundt Cake

Time 2h20m

Yield 14

Number Of Ingredients 14

nonstick baking spray
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
⅓ cup orange juice
4 large eggs
2 ½ teaspoons vanilla extract
1 medium orange, zested
1 pound fresh strawberries, hulled and sliced
2 cups powdered sugar, sifted
½ medium lemon, juiced
1 tablespoon orange juice, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  • Combine flour, baking powder, and salt in a bowl.
  • Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
  • Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
  • Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 84.4 g, Cholesterol 62 mg, Fat 20.8 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 957.6 mg

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