Arabian Orange Ice Recipes

Steps:

• In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water. Transfer to a freezer-proof bowl. Cover and freeze until firm., Remove from the freezer. Beat until blended. Beat in cream. Cover and return to freezer. Remove from the freezer 20 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Steps:

• Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
• Melt the chocolate, butter and oil in a medium bowl in the microwave until completely melted, about 1 minute. Whisk the mixture until smooth. Stir in the orange zest and cool slightly.
• Whisk the sugar, egg and yolk until pale in a medium bowl. Whisk in the melted chocolate mixture. Stir in the flour and vanilla until smooth. Divide the batter among four prepared muffin tins. Bake the cakes until just barely dry on top (they will be soft in the middle), about 12 minutes. Remove the cakes from the oven and cool, about 5 minutes.
• Gently flip the cakes onto a plate. Sprinkle the cakes with sea salt and top with the orange supremes. Drizzle with a bit of oil.

Steps:

• Bring the sugar and the water to a boil.
• Boil 5-10 minutes, until the sugar is completely dissolved; cool slightly and strain if necessary.
• Add the juices and rinds, stirring to mix well, or blend in a food processor.
• Pour liquid in glass bowl and freeze until slushy.
• Use an electric mixer or a food processor to beat the frozen mixture until smooth.
• Pour into a container of your choice, and return to the freezer.
• Freeze until firm.