Orange Creme Brulee

Ingredients:

- 12 large Egg yolks, lightly beaten
- 1/2 cup Grand Marnier
- 1/4 cup Light brown sugar, packed
- 1 cup Strained fresh orange juice
- 4 teaspoons Grated orange peel
- 1 cup Sugar
- 2 teaspoons Vanilla
- 4 cups Whipping cream
How to Make It:
Reduce orange juice to 1/4 cup by boiling.
Remove from heat.Cook cream and 1 cup sugar just until sugar melts.Preheat oven to 350f. and place one rack on top and one on bottom of oven.In large bowl, whisk cream mixture into egg yolks; then add Grand Marnier and reduced orange juice. Stir in orange peel and vanilla.
Pour evenly into 12 (3/4cup) ramekins; place 6 each ramekins into 2 baking pans and add boiling water to come halfway up ramekins.
Bake until custards are set in center, about 40 minutes. Cool, cover and chill overnight.Preheat broiler. On baking sheets, put ramekins and sprinkle each with 1 teaspoon brown sugar. Broil until sugar is melted and browned, about 2 minutes, taking care not to burn.
Source: Foodista

Orange-Almond Cake

Ingredients:

- 1/4 cup sliced almonds
- 1 teaspoon Baking powder
- 1 Egg lightly beaten
- 1 1/2 cups All-purpose flour
- 2 teaspoons s grated orange peel
- 2 tablespoons orange flavored liqueur
- 1/2 teaspoon Salt
- 1 1/4 cups sugar
- 1 1/2 cups whole milk
How to Make It:
Heat oven to 350F. Grease and flour round 9x1 1/2-inch pan or 8x8x2 or 9x9x2-inch square pan. Beat together all ingredients except almonds, 1 tablespoon sugar and liqueur in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan.
Sprinkle with almonds.
Bake until wooden pick inserted in center comes out clean, round pan 40 minutes, square pans 40 to 45 minutes.
Sprinkle with 1 tablespoon sugar and drizzle with liqueur. Cool 10 to 15 minutes.
Remove from pan and cool completely.
Source: Foodista

Orange Cashew Salad

Ingredients:

- 3 cups mixed green leaves (125 g) - I used a mix of romaine lettuce & spinach
- 2 oranges
- 1/3 cup cashew nuts (50 g)
- 1 tsp cumin
- salt & pepper
How to Make It:
Cut or tear the mixed greens into small pieces.
Put them in a bowl and set aside.
Peel the oranges and cut them into small bite size pieces. Roast them with cumin, salt and pepper on a dry frying pan over medium heat. No oil is required as the oranges contain enough juice to prevent them from sticking to the pan. Cook the oranges for about five minutes.
Take the oranges off the pan and add them to your bowl of greens. Roast the cashew nuts on the same pan for 3-5 minutes or until they are slightly golden.
Take the cashew nuts off the heat and mix them with the oranges and greens.
Serve immediately.
Source: Foodista

Orange Miso Eggplant

Ingredients:

- 1/2 teaspoon hot chili sauce
- 4 inches Japanese eggplants, sliced lengthwise into ½ pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup mirin
- 3 tablespoons miso*
- Orange zest from one large orange
- 2 scallions, chopped
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
How to Make It:
In a bowl, whisk mirin, miso, orange juice and zest, ginger, sesame oil, garlic and hot chili sauce.Dunk eggplant slices into mirin mixture (both sides) and spread evenly on a baking pan coated with cooking spray.
Pour any remaining marinade over eggplant slices.
Bake at 375 for 20-25 minutes or until eggplant is soft but not too mushy.
Remove from oven and sprinkle with sesame seeds and green onions before serving.
Source: Foodista

 Orange Caprese Salad

Ingredients:

- 4 Cara Cara oranges
- 2 cups fresh spinach leaves
- 12 1/4 inches slices of fresh mozzarella cheese
- 12 fresh basil leaves
- fresh ground black pepper
- Vinaigrette
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons olive oil
- 1 tablespoon Balsamic Vinegar
- salt and pepper
How to Make It:
Peel oranges and slice out three 1/4 inch horizontal slices from the center of each orange. Lightly sear the slices in a hot pan or on a grill.
Place spinach on a platter. Arrange in circular pattern starting with an orange slice. then a mozzarella slice and a finally a basil leaf. Repeat until all the slices are arranged.
Drizzle with vinaigrette.
Sprinkle with fresh ground black pepper and to taste.
To make Vinaigrette
Combine orange juice, vinegar, olive oil, and salt and pepper to taste in a small bowl and whisk together.
Source: Foodista
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