Orange Monkey Bread With Strawberry Coulis Recipes

ORANGE MONKEY BREAD

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
• Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
• Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS

Steps:

• Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
• After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
• Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
• Preheat a griddle.
• In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
• Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
• Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
• What a flapjack!

ORANGE MONKEY BREAD

Steps:

• Preheat the oven to 350 F degrees.
• Open all the cans of biscuits and each biscuit into quarters. Fill a large Ziploc bag with the white sugar, the orange zest, and the dash of salt. Seal the bag and shake it until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake it around until all the biscuit pieces are coated in the orange sugar. Don't give up, keep shaking until each piece is nicely coated. Pour the pieces into a bundt pan and set it aside.
• In a medium pan over medium heat, melt the butter then stir in the brown sugar and orange juice until just barely combined. Pour the mixture all over the biscuit pieces.
• Bake for 40 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes, then turn the cake out of the pan onto a cake plate.

BREAKFAST ORANGE MONKEY BREAD

Steps:

• 1. Preheat oven to 375 degrees F. Grease a 10 inch bundt pan with Butter Crisco.
• 2. Toss sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
• 3. Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture then roll it in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
• 4. Bake in preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

ORANGE STICKY BUN MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
• Cut the biscuits into quarters. Combine the sugar, cinnamon and orange zest in a large bowl and stir together.
• Working in batches, toss one-third of the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the pecans. Repeat to make two more layers of biscuits rolled in sugar and the pecans. Sprinkle the top with any leftover sugar mixture and drizzle with any leftover butter.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

ORANGE MONKEY BREAD WITH STRAWBERRY COULIS

Steps:

• Make the monkey bread: Preheat the oven to 375˚ and coat an 8-inch (6-cup) Bundt pan with cooking spray.
• Cut each biscuit into 4 pieces. Whisk the granulated sugar, brown sugar and orange zest in a medium bowl until the zest is evenly distributed. Whisk the melted butter and vanilla in a separate bowl.
• Dip the biscuit pieces in the butter mixture, then roll in the sugar mixture and arrange in the prepared pan. Bake until deep golden brown on top, 30 to 35 minutes.
• Meanwhile, make the coulis: Combine the strawberries, granulated sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Let cool slightly, then transfer to a blender and puree until smooth (or puree in the saucepan with an immersion blender). Strain through a fine-mesh sieve into a bowl and let cool.
• Invert the monkey bread onto a plate while still warm; let cool slightly. Serve with the coulis.