It makes the whole meal more complicated to prepare, and I suggest skipping it in lieu of a sliced
orange for garnish.
Not exact matches
Added a few cranberries
for garnish and an
orange slice to complete the cocktail.
Combine all of the ingredients, store in the fridge
for 15 mins or longer,
garnish with fresh
orange, cinnamon sticks, rosemary, cranberries and serve!
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium
orange, cut into very thin slices
for garnish
Garnish with strips of lemon and orange peel curled together, or for a last - minute garnish, use small wedges of lemon and
Garnish with strips of lemon and
orange peel curled together, or
for a last - minute
garnish, use small wedges of lemon and
garnish, use small wedges of lemon and
orange.
Remove 6 - 8
orange segments and set aside to use
for garnish.
Cherry Orange Salsa is a super simple dip / salad
for which I crushed some ripe cherries in a food processor and added them to the chopped
oranges, red onions, bell pepper and jalapeno, seasoned it with salt and citrus and
garnished with fresh cilantro.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2
orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few
for garnish) 1 - 3 English cucumbers,
for serving, optional
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed
orange juice 2 tablespoons sherry 1 teaspoon grated
orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly grated ginger root 1
orange, thinly sliced
for garnish
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed
orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons
for garnish
1/4 ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup ground walnuts 1/4 cup ground almonds 1 teaspoon ground nutmeg 1 teaspoon anise seed 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 cup honey 1/2 cup
orange flower water, or substitute any flower - flavored water 2 teaspoons ghee, recipe here Sesame seeds
for garnish
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon
orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped,
for garnish • Simple Tomato - Cilantro Salad (recipe below)
3.5 oz sherry (I recommend Lustau Dry Amontillado) 0.5 oz simple syrup (1 part sugar to 1 part boiling water) 2
orange slices Seasonal fruit and mint
for garnish
15 whole maraschino cherries (no stems)(
for the ambrosia) 1 can (20 ounces) pineapple chunks 1 can (11 ounces) mandarin
oranges 1 can (15 ounces) triple cherry or regular fruit cocktail 2 cups mini marshmallows 2 cups Cool Whip Topping 3 maraschino cherries with stems (
for garnish)
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh
orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh
orange zest, plus extra julienned
for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon
for tartlets and on fruit, just before serving Whipped cream, optional
1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of
orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro
for garnishing
Ingredients 2 beets, cleaned and cut into pieces the juice of 2
oranges a few pinches of whole sea salt julienned
orange zest, to taste (choose organic
oranges) fresh thyme leaves, to taste (keep some
for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
To make a pitcher
for 4 Frozen Pineapple Strawberry Margaritas, follow these guidelines: 4 cups of fresh pineapple cubes 2 cups of fresh whole strawberries, hulled 10 tbs of sugar 6 oz of white Tequila or more 2 oz of Triple Sec 1/2 cup of
orange juice 4 cups of ice 4 whole strawberries or 1/2 lime
for garnish.
- Place the salad onto a large platter
for serving
for easy serving and top with
orange slices, crushed cashews, and
garnished with basil.
Add cranberries and
orange slices
for garnish.
I suggest using an oak smoked Doppelbach, it sounds like too much, however the bier itself it quite subtle and worked very well, I also added some aduki beans and a quarter cup of apple cider vinegar, and
garnished with
orange bell pepper to substitute
for out of season tomato.
2 blood
oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch slices 1 large navel
orange, pith and ends removed and cut width-wise into 1/4 — inch slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra
for garnishing extra sea salt and fresh cracked pepper, to taste
1 1/2 cups fresh strawberries, sliced 1/4 cup sugar 2
oranges, juiced 2/3 cup vodka 1/3 cup triple sec 1/2 cup sparkling water or lemon - lime soda sliced strawberries,
for garnish
ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature,
for greasing) 1 cup red wine 1/2 cup raisins 1/2 cup dried apricots (finely chopped) 1/2 cup dried figs (finely chopped) 2 cups all - purpose flour 1/2 cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1 cup granulated sugar 3/4 cup light brown sugar 1 1/2 cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4 cup unsweetened apple sauce 2 cups carrots (peeled, finely grated) 1/2 cup walnuts (roughly chopped, plus 2 tablespoons
for garnish) 1/2 cup pistatchios (roughly chopped, plus 2 tablespoons
for garnish) GLAZE: 8 ounces cream cheese (softened) 1 cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla extract 1
orange (zested) 1/4 teaspoon Kosher salt
The December cocktail special at all bars and restaurants during December is the Classic Negroni
for $ 5.25 - handcrafted with Campari, gin, sweet vermouth and
garnished with fresh and local slices of
orange.
2 ounces fresh
orange juice 2 ounces blood
orange juice 1/2 ounce fresh lemon juice 1/2 ounce rosemary simple syrup 2 ounces club soda or sparkling mineral water -LCB- Optional -RCB- Rosemary sprig
for garnish &
orange slice
for garnish
Chocolate
Orange Glaze 12 ounces (340 grams) semi-sweet chocolate 8 tablespoons (113 grams) butter Zest of 1
orange 1/2 cup (115 grams) sour cream 1 tablespoon
orange liqueur (optional)
Orange zest,
for garnish (optional) In a medium saucepan, melt the chocolate and butter on low until smooth.
Garnish with crushed hazelnuts and
orange zest (and cacao nibs
for extra luxury).
1 1/2 ounces Yucatecan mezcal or other mezcal 1 ounce seville
orange juice 1/2 ounce Cointreeau or Triple Sec 1 tablespoon sea salt 1 lime, halved Lime slices or wedges
for garnish
2 pounds pork shoulder / butt, cubed 2 teaspoons canola oil 2 teaspoons kosher salt 1 teaspoon cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1 large onion, chopped 3 garlic cloves, minced 1 jalapeño pepper, diced 2 bay leaves juice of 2 limes 1 1/2 cup
orange juice limes, cilantro and chopped radishes
for garnish
4 cups chicken broth 2 cups diced sweet potato 3 tablespoons
orange juice 1/4 teaspoon
orange zest 3 tablespoons heavy cream 1/4 teaspoon ground habanero Pinch of white pepper Chopped parsley
for garnish
Ingredients: 180 grams flour 1 teaspoon baking powder 80 grams cocoa powder 180 grams dark brown sugar 200 grams butter 4 eggs 2 tablespoons
orange marmalade Zest from 1
orange Juice from 1
orange 100 grams dark chocolate, chopped 1⁄2 cup single cream Candied
orange zest
for garnish (optional)
Hibiscus Sangria (virgin) 2 oz Hibiscus Grenache mixer juice of 1/2 an
orange juice of 1/2 a lemon 4 oz sparkling water 2 - inch ribbon of lemon zest
for garnish
2 1/2 pounds boneless pork loin roast, tied 2 garlic cloves, thinly sliced 2 tablespoons maple sugar (see Note) 1 1/2 teaspoons finely grated fresh ginger 1/2 teaspoon kosher salt 1/4 teaspoon crushed red pepper 2 tablespoons extra-virgin olive oil Blood
orange slices, red currants and sprigs of mint,
for garnish (optional)
For the salad: * 3 blood oranges (can substitute regular oranges) * 1/2 cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin olive oil * 1/4 cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (from 1 medium pomegranate) * 1/4 cup lightly toasted chopped pistachios for garn
For the salad: * 3 blood
oranges (can substitute regular
oranges) * 1/2 cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin olive oil * 1/4 cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (from 1 medium pomegranate) * 1/4 cup lightly toasted chopped pistachios
for garn
for garnish
2 cups whipping cream 1/3 cup powdered sugar 2 teaspoons vanilla 1/2 teaspoon habanero powder 2 cups pitted and diced ripe plums 2 bananas, peeled and sliced 1 cup peeled, pitted and diced ripe peaches 1/3 cup pecan or walnut halves 2 navel
oranges, peeled and sectioned Plum and peach slices
for garnish
Rhumsfeld's Painkiller 2 oz Black Mask Original Spiced Rum 4 oz pineapple juice 1 oz cream of coconut 1 oz fresh squeezed
orange juice Add ingredients to an ice - filled cocktail shaker and shake well Strain into a chilled highball glass filled with fresh ice Dash of Nutmeg and a pineapple wedge
for garnish
An
orange garnish and chocolate chunks on top transforms this ice cream into a fancy dessert, perfect
for any party!
• 4 eggs, whisked • 2 × 400 ml cans coconut milk • ¹ / ³ cup coconut oil, just melted, plus extra
for frying • 1/2 cup coconut flour • 1 1/2 cups buckwheat flour • 2 tsp baking powder • 1 vanilla bean, scraped • Zest of one
orange, finely grated • Pinch of sea salt • 1/2 cup desiccated coconut • Cocoa nibs, to
garnish
1 apple (2 if you want some slices
for garnish) 2 tsp whole cloves 1
orange, thinly sliced 2 quarts apple cider (I have also used unfiltered apple juice which worked great) 1/2 cup coconut sugar (totally optional, you can make it with no sugar and it's still delicious, Emeril's original recipe calls
for brown sugar but I opt
for the coconut palm sugar *) 1 tsp allspice pinch nutmeg 1 cup dark rum (optional) cinnamon sticks
for garnish
lemon or
orange juice hemp seeds
for garnish
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or
orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra
for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Once warm, you can serve immediately with a few extra
garnishes like whole star anise, cinnamon sticks, and an
orange peel
for added detail!
Ingredients: 1 1/2 pounds green beans, washed and trimmed 1/3 cup
orange juice 1/4 cup pomegranate juice 2 tablespoons white balsamic vinegar 1 tablespoon maple syrup 1 teaspoon onion powder salt and pepper to taste pomegranate seeds
for garnish
Ingredients: 1 bottle of white wine, chilled 1 bottle of sweet champagne, chilled 1 container of
orange juice, chilled Grenadine 1 jar of Maraschino Cherries (
for garnish)
Impress guests with Toronto - based Mixologist Frankie Solarik's The Pyrat Cocktail Ingredients 2 oz Pyrat rum 1 orgeat liqueur ice cube 1 bitter almond and
orange blossom ice cube Freshly grated walnut,
for garnish 1 flamed
orange zest,
for garnish Directions 1 Pour the rum into a snifter and set the glass on the top left corner of a slate serving plate.
Ingredients 2 1/4 lb large unpitted green olives (Green Super Mammoth, if possible) 2 1/4 lb large unpitted black olives (Kalamata Colossal, if possible) 1/2 jalapeño pepper, seeded and finely minced 1 bunch rosemary, cleaned and chopped, reserving 3 to 5 sprigs
for garnish 2 large sprigs thyme, cleaned and chopped 3 to 4 bay leaves 2 cloves garlic, 1 minced, the other thinly sliced Juice of 1/2 lemon Zest of 1/3
orange, reserving 1 to 2 tsp
for garnish 2/3 cup (160 mL) olive oil Mix together all ingredients in a large container.