Coffee Lorange Recipes
COFFEE L'ORANGE
This is a delicious orange chocolate flavored coffee, which I top with either Reddi Wip or Cool Whip Whipped Topping, and a light sprinkle of either ground cinnamon or nutmeg. (Note: Actual "Cooking Method" to make this drink should read, Coffee Maker.)
Provided by Cindi M Bauer
Categories Other Drinks
Number Of Ingredients 8
Steps:
- 1. Place the coffee grounds inside paper filled (brewing) basket.
- 2. Sprinkle the orange zest over the coffee grounds.
- 3. Adjust brewing basket to fit inside the coffee maker.
- 4. Add the chocolate syrup to the empty coffee pot of the coffee maker.
- 5. Pour the cold water inside the coffee maker, and start brewing the coffee.
- 6. When brewing is completed, add the orange extract to the coffee pot. Stir the chocolate/coffee mixture, until it's well blended. (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)
- 7. Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.
- 8. Sprinkle the cinnamon on top of the Reddi Wip or Cool Whip. And enjoy your coffee.
CLASSIC DUCK A L'ORANGE
Steps:
- Gather the ingredients.
- In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
- Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
- Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
- Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
- Stir in the orange sections.
- The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
- Pat dry the 2 half breasts with paper towels.
- Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
- Sprinkle both the meat side and the fat with a little sea salt and pepper.
- Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
- Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
- Reheat the sauce.
- Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
- Serve immediately and enjoy.
Nutrition Facts : Calories 1054 kcal, Carbohydrate 173 g, Cholesterol 148 mg, Fiber 20 g, Protein 29 g, SaturatedFat 17 g, Sodium 618 mg, Sugar 125 g, Fat 34 g, ServingSize 2 servings, UnsaturatedFat 0 g
CAFé L'ORANGE
Why pay a lot for flavored coffees when you can make your own. Great for holiday gifts or a chilly evening at home. Adapted from a recipe website.
Provided by lauralie41
Categories Beverages
Time 5m
Yield 2 mugs
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients until well blended.
- To hot water in a mug, add 1 or 2 teaspoons of mix and stir.
- Store mix in air tight container,.
Nutrition Facts : Calories 458.2, Fat 0.2, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 112.3, Fiber 0.3, Sugar 99.9, Protein 3.5
CAFFE L'ORANGE
Steps:
- Combine coffee, orange liqueur, Irish cream liqueur and ice cubes into a shaker. Shake vigorously. Strain contents into glasses filled with ice. Garnish each with an orange peel.
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- Preheat the oven to 450°. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
- Prick the ducks around the thighs, backs and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan.
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