Orange Basil Bellini Recipes

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ORANGE CARDAMOM BELLINI



Orange Cardamom Bellini image

Provided by Dave Lieberman

Time 45m

Yield 8 glasses and about 1 cup syrup

Number Of Ingredients 5

3 small oranges, zested into strips
10 whole cardamom pods, gently cracked with the side of a knife
1 cup sugar
2 cups water
2 bottles Prosecco

Steps:

  • Place all syrup ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes until thickened and syrupy. Strain, and allow syrup to cool fully before use.
  • Pour 1 to 2 tablespoons of orange-cardamom syrup into each empty Champagne flute.
  • Fill each glass with chilled Prosecco and serve.

ORANGE BASIL BELLINI MOCKTAILS



Orange Basil Bellini Mocktails image

Recipe courtesy Sandra Lee, from her show Sandra's Money Saving MealsEpisode: Perfect Pasta. Yum, orange and basil!

Provided by Sharon123

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup water
1 cup sugar
1/2 cup fresh basil leaf, plus more for garnish
1 orange
1 (1 liter) bottle sparkling water (or seltzer)

Steps:

  • In a small saucepan over medium-high heat, add the water and sugar and bring to a boil, stirring to dissolve the sugar. Remove from the heat, add the basil, and let cool. Strain out the basil and refrigerate until ready to use. Syrup will last up to 2 weeks in a sealed container in the refrigerator.
  • Slice 1/4-inch thick slice from the center of the orange. Slice that into quarters and set aside for garnish. Squeeze the juice from the 2 remaining halves into a bowl.
  • Pour 1 tablespoon orange juice and 1 tablespoon basil simple syrup into a champagne flute. Top with sparkling water.
  • Garnish with a slice of orange and a basil leaf.

Nutrition Facts : Calories 210.1, Fat 0.1, Sodium 18.7, Carbohydrate 54, Fiber 0.9, Sugar 53, Protein 0.5

BLOOD ORANGE BELLINI



Blood Orange Bellini image

Provided by Food Network

Yield 1

Number Of Ingredients 2

1 oz. Stirrings Blood Orange Mixer
4 oz. Chandon Sparkling Wine

Steps:

  • Pour in Stirrings Blood Orange Mixer.
  • Add in sparkling wine.
  • Serve in a chilled champagne flute.

BLOOD ORANGE BELLINIS



Blood Orange Bellinis image

GINA These sparkling beauties (you know I love sparkles) add a festive color to your party table. Note that it may be easier to find blood-orange juice in a carton or bottle, but if you're lucky enough to find fresh blood oranges, you'll need about eight oranges to make 2 cups juice.

Yield makes 8 cocktails

Number Of Ingredients 2

2 cups blood-orange juice
1 bottle Prosecco, well chilled

Steps:

  • Pour 1/4 cup of blood orange juice into each champagne flute. Top each glass with Prosecco, and serve.

ORANGE AND BASIL BISCOTTI



Orange and Basil Biscotti image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

1/2 cup sugar
4 tablespoons unsalted butter, at room temperature
2 eggs
1 tablespoon orange zest
1/2 teaspoon dried basil
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sliced almonds, toasted

Steps:

  • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
  • Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds.
  • Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds.
  • Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.
  • Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.
  • Reduce the oven to 300 degrees F.
  • Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.
  • The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.

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