SPICED ORANGE-HAZELNUT OATMEAL
Steps:
- In a small bowl, beat cream until it begins to thicken. Add sugar and cardamom; beat until soft peaks form. Stir in ginger., In a large saucepan, bring water and salt to a boil. Stir in oats and dates; cook over medium heat 5 minutes, stirring occasionally. Transfer oatmeal to bowls; top with orange segments, whipped cream and hazelnuts. Serve immediately.
Nutrition Facts :
BALSAMIC BERRY SAUCE
Fresh summer mixed berry sauce with balsamic vinegar for ice cream, desserts, pancakes, and so much more.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Put washed and hulled berries in bowl of food processor. Add remaining ingredients and puree to desired consistency. I pureed it smooth but you can leave it a little chunky if you like.
- Chill. Serve over ice cream, cheesecake, pound cake or good Greek yogurt.
Nutrition Facts : Calories 80 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving
ORANGE SEGMENTS WITH BERRIES AND BALSAMIC CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 28m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.
- Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.
- Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit. This is great served with frozen yogurt or ice cream.
BALSAMIC CREAM SAUCE
Balsamic cream sauce is a very delicious sauce prepared by cooking balsamic vinegar. It can be used as a delicious topping for your salads or even as a marinating agent. In fact, you can always use it as a dipping sauce for the fried items, Bar B. Q dishes and most snacks. It also goes wonderfully with the seafood. If you are baking salmon, simply coat it with the balsamic cream sauce and then bake it. You can achieve a caramelized texture for your salmon using this sauce. The best part about balsamic cream sauce is the fact that it is not only used as a dressing for salty snacks. It tastes delicious with your deserts just as much. Drizzle it over your vanilla ice cream scoop and find out! Let's have a look at how this amazing sauce is made! Health Benefits Balsamic vinegar which is a key ingredient in this recipe works much like a balm. It can be used as a tonic for curing digestive issues. In the same manner, balsamic cream sauce is also considered as a way to prevent an upset stomach right after you have a spicy meal.
Provided by Ruth Mancini
Time 25m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Take a sauce pan. Heat up olive oil into the pan for a couple of minutes. Now add butter in the pan and let it stay on a low heat until it melts completely. Add the minced onion into the pan. Fry it until it is completely caramelized and turns dark brown. It should take about 15 minutes. Add balsamic vinegar after 15 minutes and keep stirring it for a couple of minutes. Now add chicken bouillon granules and cream into the pan. Mix these well and let the whole sauce simmer for a couple of minutes. Add grated parmesan cheese to the mixture and stir until it dissolves completely in the sauce. Take it off the heat and pour the sauce into a separate jar to cool down. Serve as a dip, marinade or dressing in a salad as per your needs and enjoy! Trivia In the year 1046 balsamic vinegar was produced only in the Reggio Emilia and Modena regions of Italy. It was given as a gift to the Holy Roman Emperor who was passing through this region, Henry III. It grew in popularity since and today, it is one of the most common items sold in Italy.
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SUMMER BERRIES WITH ORANGE CREAM TOPPING RECIPE - EATINGWELL
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Category 100-calorie Fruit Dessert RecipesCalories 64 per servingTotal Time 1 hr 20 mins
- To prepare the marinade: In a screw-top jar, combine orange juice, liqueur, honey, and balsamic vinegar. Cover and shake well.
- Place berries in a large bowl. Pour marinade over berries. Toss gently to coat. Cover and chill in the refrigerator for 1 to 3 hours, tossing occasionally.
- To prepare the Orange Cream Topping: In a small bowl, fold together dessert topping, sour cream, and orange peel.
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