WARM ORANGE SAUCE
I created this because I had made Trishie's Chocolate and Orange Bread Pudding from this site, and felt like this would enhance her recipe and give me more of that orange flavor I was wanting. Use to serve on a warm bread pudding. Crepes or a pound cake would be good also.
Provided by Avon- status quo PRO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
- Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
- Remove sauce from heat and stir in orange peel and triple sec. Serve warm.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 43.1 mg, Sugar 17.7 g
ORANGE SAUCE
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
- Serve with Dark Chocolate Terrine.
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
DUCK IN ORANGE SAUCE
Steps:
- Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
- While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-ORANGE POUND CAKE
Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
- Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
- In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g
ORANGE SAUCE
I love the orange sauce from my local Chinese take away (usually Chicken with Orange Sauce), so I kindly asked them how they made it! Its so simply to make and has a strong sweet orange taste and is perfect for coating pieces of chicken and other meats or to be used as a sweet dip.
Provided by Silverwolla
Categories Salad Dressings
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
- Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
- Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
- You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.
Nutrition Facts : Calories 88.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 20.7, Fiber 0.5, Sugar 15.3, Protein 1.2
ORANGE SAUCE
I love having Orange Chicken for dinner, so I figured the recipe out, it's similiar to Sweet N Sour Sauce, just change to Orange Juice instead of using Pineapple and also add Marmalade to the recipe. I mostly use Sugar free/diet soda and jam as my husband is diabetic.
Provided by Darla Mays
Categories Sauces
Time 20m
Yield 4-6 chicken breast, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Cook over medium heat, stirring occasionally, til boil, thicken, and clear. Best to use whisk to stir.
- Pour over chicken.
Nutrition Facts : Calories 157.6, Fat 0.1, Sodium 172.8, Carbohydrate 39.9, Fiber 0.3, Sugar 35.4, Protein 0.5
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