Orange Cloves And Pineapple Ginger Sorbets With Orange Sauce And Crispy Orange And Pineapple Slices Recipes

PINEAPPLE ORANGE SORBET

Steps:

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
• Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

ORANGE-PINEAPPLE GINGER CHICKEN

Steps:

• Cut chicken into bite-size strips.
• In a medium bowl, stir together chicken, 2 tablespoons soy sauce and sherry (or chicken bouillon). Cover and chill for 30 minutes to 1 hour.
• For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch and sugar. Set aside.
• Add cooking oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
• Add half of the chicken mixture to wok. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from wok. Repeat with the remaining chicken mixture. Return all of the chicken to wok. Push chicken from center of wok.
• Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heated through.
• Serve immediately with hot rice. If desired, garnish with orange slices and rosemary.

BEST PINEAPPLE ORANGE SORBET

Steps:

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

BIG BATCH ORANGE GINGER HOT TODDY

Steps:

• Heat the water in a medium saucepan over medium-high heat.
• Use a vegetable peeler to remove two large strips of orange peel. Pierce the peels with the whole cloves and set aside. Squeeze the juice of the orange, about 1/4 cup.
• Add the orange juice, honey, cinnamon sticks, sliced ginger and the orange peel with cloves to the saucepan and bring to a simmer, stirring occasionally, about 3 minutes. Once the liquid is simmering, add the whiskey, then turn off the heat.
• Ladle into glass mugs and serve immediately. Alternatively, keep warm on very low heat on the stovetop or in a slow cooker on low heat. Garnish with additional orange peel.

ORANGE PINEAPPLE SORBET!

Steps:

• Put water and sugar in a pan or small pot.
• Boil and stir the mixture until the sugar is dissolved.
• Let boil for about 1 more minute. But don't stir it!
• Turn your stove off and set the sugar syrup aside.
• Grate 1 orange and set aside its' zest.
• Juice the oranges. Make sure you strain out the seeds and the pulp! (You can leave some of the pulp behind if you'd wish).
• Separate the can of pineapples in half, and put one half into a blender to blend the pineapple chunks together into a puree. Set the other half aside for later.
• Mix the sugar syrup, pineapple puree, orange juice, and orange zest together in a large container.
• Chill the mixture for an hour or so.
• After chilling, pour into your ice cream machine and let it run for 25-30 minutes.It MAY overflow if your machine cannot hold more than 1.5 quarts.
• In the last 10 minutes, add in the pineapple chunks.
• When the machine is done you can serve it immediately (it'll be a bit mushy), or transfer the sorbet into an airtight container and stick it in your freezer for 2 hours. Make sure your freezer isn't colder than -15 degrees celsius or the sorbet will turn into an ice block. ):.
• Enjoy! :).

ORANGE OR PINEAPPLE SORBET

Steps:

• When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
• A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
• Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume.
• The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
• Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
• The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
• Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve.
• SOURCES
• PACOJET?Y
• Refractometer: Beryls