Orange Yogurt Sauce Recipes

ORANGE YOGURT DRESSING

Steps:

• In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint.
• 8 ounces yogurt
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• Salt and freshly ground pepper
• Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

ORANGE YOGURT

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

ORANGE YOGURT SAUCE

Steps:

• Combine all ingredients in a small bowl. Serve over fresh fruit.

FRUIT SALAD WITH CITRUS YOGURT SAUCE

Steps:

• For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired. , In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.

ORANGE YOGURT PANNA COTTAS WITH CRANBERRY ORANGE SAUCE

Steps:

• Make panna cottas:
• In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well. In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften. Heat mixture over low heat just until gelatin is dissolved. Whisk gelatin mixture into yogurt until combined well. Divide yogurt among four 1/2-cup molds. Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.
• Make sauce:
• In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes. In a blender purée mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
• Run a thin knife around edge of each mold. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate. Serve panna cottas with sauce.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
• Heat your grill to high.
• Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
• Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
• At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
• Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.