BLOOD ORANGE COOKIES RECIPES
BLOOD ORANGE MARGARITAS RECIPE - BETTYCROCKER.COM
Take advantage of the beautiful blood oranges available during the winter months, and celebrate Margarita Day with these fantastic Blood Orange Margaritas.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Mix blood orange juice, lime juice, liqueur, tequila and agave nectar; strain into large pitcher. Refrigerate until chilled, at least 30 minutes.
- Moisten outer rim of 8 glasses with orange or lime, and dip rims into salt to lightly coat.
- Add ice to pitcher, and stir well. Pour into glasses. Garnish with blood orange slices, and serve over crushed ice.
Nutrition Facts : Calories 210 , CarbohydrateContent 18 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 20 mg, SugarContent 15 g, TransFatContent 0 g
ORANGE RICOTTA COOKIES RECIPE | FOOD NETWORK
Be forewarned: it is nearly impossible to stop eating these cookies once you've tasted your first. Fortunately, this dough freezes extremely well, so you can make sure you always have some stocked away for emergencies.
Provided by Food Network
Categories dessert
Total Time 2 hours 20 minutes
Cook Time 25 minutes
Yield 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
- Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
- In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
- Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.
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From jamieoliver.com
Total Time 24 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 600 calories per serving
Total Time 24 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 600 calories per serving
- Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
- Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
- Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
- Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
- Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
- Dress the watercress with any resting juices on the board, then sprinkle over.
- Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.
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DUCK & ORANGE SALAD | JAMIE OLIVER DUCK RECIPES
From jamieoliver.com
Total Time 24 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 600 calories per serving
Total Time 24 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 600 calories per serving
- Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
- Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
- Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
- Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
- Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
- Dress the watercress with any resting juices on the board, then sprinkle over.
- Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.
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