Orange Beurre Blanc Recipes

Steps:

• Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.
• About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
• Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
• Whisk butter into sauce just before serving and spoon over and around the fish.

Steps:

• In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
• In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
• Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Steps:

• Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
• Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
• Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.

Steps:

• Combine all ingredients except the cream, butter, and salt in a saucepan. Bring mixture to a boil
• and simmer until the liquid is reduced to approximately 3/4 a cup. Add the cream and slowly whisk in the butter, a little at a time. Be sure to incorporate the butter thoroughly after each addition. Season with salt. Set the sauce aside near the warm part of the stove to keep it from separating.

Steps:

• For the pasta dough: In a food processor, pulse the flours and salt together to blend. With the machine running, add the eggs, 1 at a time, allowing each to incorporate into the flour mixture. Once incorporated, slowly add the olive oil and continue blending until the mixture starts to form a ball. Remove the ball to a lightly floured work surface and knead it until it is smooth, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour. While the dough rests, make the filling.
• For the filling: Put the edamame, tofu, and truffle oil into the bowl of a food processor and process until smooth. Transfer this mixture into a large bowl and fold in the orange zest, mascarpone, crabmeat, and basil and season with salt and pepper, to taste
• Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees, and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine, reducing the setting between each run, until you get to the second to last setting.
• Make the ravioli: Lay the pasta sheet on a floured work surface. With a 3-inch round cutter, cut out the ravioli circles. Spoon 1 teaspoon of filling into the center of each round. Lightly brush the edges with water, fold the circles over to form half moons, and press to seal the edges. Make sure you get out any air bubbles or your ravioli will explode when you cook them. Transfer them to a sheet tray coated with flour or semolina. Cover and set aside until you are ready to cook them.
• Make the sauce: In a medium saucepan over high heat, add the white wine, sherry, shallots, ginger, and bay leaf. Bring to a boil and reduce until syrupy. Add the cream and cook until it is reduced slightly. Turn the heat to medium-low, remove the bay leaf, and whisk in the butter bit by bit, being careful not to let the sauce boil. When all the butter is incorporated, add the orange juice. Stir in the basil and keep warm.
• To serve: Cook the ravioli in a large pot of boiling salted water over medium-high heat. Drain. Arrange 2 or 3 ravioli on each pasta plate and drizzle with the Orange Beurre Blanc. Serve immediately.

Steps:

• In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes. Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it sauté the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
• Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.