Best Oranges And Cream Recipes

COFFEE AND TURRON ICE CREAM TORTE WITH HONEY-BRANDY ORANGES

Steps:

• Butter large piece of foil. Stir sugar, honey, and 1 tablespoon water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4 minutes. Remove from heat. Immediately stir in almonds. Pour mixture onto prepared foil. Cool completely. Chop praline into 1/2-inch pieces.
• Line 9x5x23/4-inch metal loaf pan with plastic. Stir vanilla ice cream, 2 tablespoons brandy, and orange peel in bowl. Fold in cookies. Spoon half of ice cream mixture into prepared pan. Cover and freeze pan and remaining vanilla ice cream mixture separately until almost firm.
• Stir coffee ice cream, 2 tablespoons brandy, and ground coffee in another bowl. Fold in chopped praline. Spoon half of coffee ice cream mixture atop vanilla ice cream in loaf pan. Top with remaining vanilla ice cream mixture, then coffee ice cream mixture. Cover with plastic and freeze until firm, about 4 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove torte from loaf pan. Cut into 1-inch-thick slices and serve with oranges.

CARAMELIZED ORANGES WITH CHOCOLATE SHORTBREAD AND CARAMEL ICE CREAM

Steps:

• Place 1 cup of sugar in a medium saucepan and stir in water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the milk and cream. Return to heat and stir until caramel is dissolved. Bring to a simmer. Meanwhile, whisk egg yolks and1/4 cup of sugar together.
• Whisking rapidly, add caramel mixture to yolks. Pour mixture back into pan and place over low heat. Stir constantly until thick enough to coat the back of a spoon, about 15 minutes; do not let it come to a simmer. Pour into a bowl, cool and refrigerate until cold. Stir in vanilla. Freeze in an ice-cream machine.
• Meanwhile, preheat oven to 350 degrees. Place flour, confectioners' sugar, salt and cocoa into a food processor and pulse. Add egg and pulse until mixture just begins to come together. Press dough together and on a floured surface roll to a thickness of 1/4 inch. Cut into rounds using a 2-inch cookie cutter. Gather and reroll scraps until all the dough is used. Place on parchment-lined baking sheets and bake until set, about 20 to 25 minutes. Cool.
• Preheat broiler. Place orange sections in a baking dish in a single layer and sprinkle with sugar. Broil until sugar browns, about 4 minutes. Place a scoop of ice cream in 6 dishes. Top with oranges and serve with shortbread.

MILLE CREPE CAKE WITH GRAPEFRUIT CREAM AND CANDIED ORANGES

Steps:

• For the crepes: In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate medium bowl, whisk together the eggs, milk and vanilla. Whisk the wet ingredients into the dry ingredients until fully incorporated.
• Using an immersion blender, mix the batter until silky smooth and very thin, 2 to 3 minutes, to break up all egg proteins and fully blend the flour. (You may also use a regular blender.) Refrigerate the batter for at least 1 hour before use.
• Heat a nonstick crepe pan over medium heat. Add a small bit of butter to grease the pan. Pour 1/4 cup of the batter into the center of the pan. Use a ladle or the back of a large spoon to spread the batter out as thinly as possible, using a circular motion.
• Cook the crepe until air bubbles on the top are formed and starting to pop, and the bottom is light brown, about 1 minute. Flip the crepe with an offset spatula or pancake turner and allow to cook on second side until golden brown, 1 minute. Transfer the crepe to a plate or baking sheet to cool.
• Continue this process with the rest of the batter. It may not be necessary to butter the pan every time, as long as the crepes continue to freely release. You should have about 18 crepes.
• Allow the crepes to completely cool to room temperature.
• For the filling: Bring the grapefruit and lemon juice to a simmer in a medium saucepan. Whisk the eggs, egg yolk and sugar together in a medium bowl. When the grapefruit juice begins to simmer, temper the egg mixture by adding a small amount of hot liquid to the eggs while constantly whisking. Add the warmed egg mixture back to the pot and continue to cook over medium heat, continuously whisking. When the mixture is thick enough to coat the back of a spoon, transfer to a medium bowl (strain through a fine-mesh strainer if necessary). Finish by whisking in the butter. Cool completely in the refrigerator.
• Add the heavy cream and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment and beat until soft peaks form.
• Once the curd has completely cooled, fold about 1/4 of the whipped cream into it, then add all of the curd mixture to the bowl of remaining whipped cream and gently fold it in, taking care not to deflate the whipped cream. This will be your filling for the crepe cake.
• One layer at a time, add a heaping scoop of grapefruit cream and spread out to the edges of the crepe. Top with another crepe and repeat process until the last layer of crepe is placed on top. Spread the remaining grapefruit cream on top and decorate with candied oranges.
• Preheat the oven to 200 degrees F and line a baking sheet with a silicone mat. Slice the orange crosswise into very thin slices, about 1/8 inch thick. Bring the sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Add the orange slices, lower the heat to medium low and simmer for 15 minutes. Drain the orange slices and spread them out on the prepared baking sheet. Bake for 1 hour. Remove the orange slices from the pan and allow to cool and harden on a wire rack.
• To create an ombre pattern of citrus slices, candy 2 slices from each type of citrus:
• Meyer lemon, navel orange, tangerine, Cara Cara orange, ruby grapefruit and blood orange.

FLAMBE ORANGES AND CREAM

Steps:

• In a saute pan over medium-high heat, add butter and melt. Stir in ginger, orange zest, orange juice and star anise and bring to a simmer. Add orange segments and crepes to warm through. Add orange liqueur and remove from the heat. Carefully light the mixture with a long kitchen match to flambe. Allow the flames to die down and remove star anise. Divide crepes among serving plates, spoon orange segments and sauce over and top with scoop of ice cream. Garnish with orange zest and serve.

ORANGES AND CREAM!

Steps:

• Place the first three ingredients in a shaker filled with ice and shake till icey cold. Pouring straight up or over ice in a martini glas that was drizzled with caramel syrup!
• Enjoy!

CREAM TART WITH ORANGES, HONEY, AND TOASTED-ALMOND CRUST

Steps:

• For crust:
• Brush melted butter over bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, almonds, sugar, and salt in processor until nuts are finely ground. Add 6 tablespoons diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm, at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Bake crust until deep golden brown (crust will puff slightly), about 18 minutes. Transfer crust to rack and cool completely.
• For filling and topping:
• Place 2 teaspoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes.
• Whisk yolks, sugar, cornstarch, and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
• Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
• Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Transfer filling to crust. Chill tart until filling sets, at least 3 hours and up to 8 hours.
• Cut 1/3 inch off top and bottom of each orange. Stand 1 orange on flat end. Cut off all peel and pith, following contour of fruit. Working over bowl, cut between membranes, releasing orange segments.
• Gently slide tip of small knife between crust and sides of pan to loosen crust. Push up tart pan bottom, releasing tart.
• Cut tart into wedges. Transfer to plates. Arrange several orange segments atop each wedge of tart; drizzle with honey and serve.

CREAM TART WITH ORANGES, HONEY AND TOASTED ALMOND CRUST

Steps:

• Crust: brush melted butter over botton (not sides) of a 9" diameter tart pan with removable bottom. Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add 6 T diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm (at least 30 minutes). Preheat oven 400. Bake crust until deep golden brown, about 18 minutes. Transfer to a rack and cool completely. Filling and Topping: Place 2 t water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes. Whisk yolks, sugar, cornstarch and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same pan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth. Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick). Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Tranfer filling to crust. Chill tart until filling sets, at least 3 hous and up to 8. Remove segments from oranges. Gently glide tip of small knife between crust and sides of pan bottom, releasing tart. Cut tart into wedges. Transfer to plates and top with orange segments; drizzle with honey and serve.