Tagliatelle With Caramelized Oranges And Almonds Recipes

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SPICED CAKE WITH ALMONDS AND CARAMELIZED ORANGES



Spiced Cake with Almonds and Caramelized Oranges image

Provided by Sandra Lee

Categories     dessert

Time 1h12m

Yield 12 servings

Number Of Ingredients 11

1 (18.25-ounce) box spice cake mix
1/2 cup vanilla low-fat yogurt
3 eggs
1 cup orange juice
1 cup sugar
1 tablespoon ground cinnamon
1 orange, thinly sliced
2 cups sliced almonds, toasted
Cheese Frosting:
2 cups cream cheese frosting
1 teaspoon cinnamon extract

Steps:

  • Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.
  • To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level.
  • To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool.
  • For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract.
  • To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake.

TAGLIATELLE WITH CARAMELIZED ORANGES AND ALMONDS



TAGLIATELLE WITH CARAMELIZED ORANGES AND ALMONDS image

Categories     Pasta

Number Of Ingredients 11

Shredded zest of 3 large Valencia or navel oranges
8 tablespoons (4 ounces) unsalted butter
1-1/2 cups fresh squeezed orange juice
2/3 cup sugar
Generous 1/8 teaspoon freshly ground black pepper
6 quarts salted water
l pound imported dried tagliatelle
3 to 4 tablespoons sugar
l/2 to l teaspoon ground cinnamon
2/3 cup (5 ounces) freshly grated Italian Parmigiano-Reggiano cheese
l cup whole blanched almonds, toasted and coarsely chopped

Steps:

  • Working Ahead: The sauce can be made several hours ahead, covered and set aside at room temperature. Reheat to bubbling before adding the pasta. 1. Making the Sauce: Melt the butter in a large skillet over medium heat. Use a wooden spatula to stir in about l/4 cup of the orange juice and the 2/3 cup of sugar. Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about l/3 cup orange juice for finishing the sauce). Once sugar is dissolved, heat can be turned up to medium high or high. Stir occasionally as the mixture bubbles and slowly turns amber. When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning. Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover. 2. Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve. Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite. Drain in a colander. Reheat the sauce to a lively bubble. Add the pasta to the skillet and toss to coat thoroughly. Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind. Place the capon atop the pasta and serve. Carve the bird at the table. Spoon a small mound of pasta onto each dinner plate and top it with slices of capon. If serving pasta as a dessert, mound small portions on heated dessert plates and serve hot.

TAGLIATELLE WITH CARAMELIZED ONIONS AND FRESH HERBS



Tagliatelle With Caramelized Onions and Fresh Herbs image

Another one from "The Splendid Table". Great for summer so you can use thoes sweet onions and fresh herbs from your garden. Use any herbs you like. Some suggestions are basil, marjoram, rosemary, sage and thyme or a combination of them.

Provided by Ilysse

Categories     European

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
4 large onions, sliced
salt and pepper
2 large garlic cloves, minced
1 1/2 cups chicken stock or 1 1/2 cups meat stock
1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta
1 2/3 cups fresh herbs, roughly chopped
2/3 cup heavy cream
4 ounces prosciutto di Parma, chopped
2/3 cup parmigiano-reggiano cheese, grated

Steps:

  • Heat the oil in a large saute pan over medium heat.
  • Add the onions and sprinkle with salt and pepper and stir to coat with the oil.
  • Cover and cook on low heat 25 to 30 minutes or until soft and transparent.
  • Uncover the pan and raise heat to medium high and cook, stirring often, until the onions become a rich golden brown.
  • Add garlic and cook for a few minutes longer careful not to burn the garlic.
  • Add the stock and simmer and scrape the bottom of the pan until reduced by about a quarter.
  • Cook pasta according to the package directions until al dente and drain.
  • Add the cream to the sauce and let come to a slow simmer while stirring it inches
  • Add the prosciutto, salt and pepper and the herbs to the sauce and toss with the pasta.
  • Toss in the cheese.
  • Serve with extra cheese at the table if desired.

Nutrition Facts : Calories 817.6, Fat 34.7, SaturatedFat 14.5, Cholesterol 162.4, Sodium 399, Carbohydrate 101.8, Fiber 5.9, Sugar 10.1, Protein 25.8

ALMOND CAKE WITH CARAMELIZED ORANGES



Almond Cake with Caramelized Oranges image

The cake keeps well for several days, wrapped in plastic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

10 tablespoons (1 stick, plus 2 tablespoons) unsalted butter
2 cups sugar
1 1/2 cups cake flour, sifted
2 tablespoons heavy cream
Pinch of salt
3 large eggs, at room temperature
1 teaspoon almond extract
Grated zest of 1 orange
4 navel oranges

Steps:

  • Heat oven to 325 degrees. Butter and flour an 8-inch round cake pan. In a large bowl, beat butter and 1 1/2 cups sugar until fluffy. Add flour, alternating with cream, in two additions. Add salt. Beat in eggs one at a time. Stir in almond extract and orange zest. Bake for 1 hour, or until golden brown and a toothpick inserted in the center comes out clean.
  • Meanwhile, peel 3 oranges with a sharp knife, removing all of the white pith, and cut crosswise into 1/2-inch-thick rounds. Cut largest rounds in half. Squeeze juice from fourth orange into a heavy-bottomed skillet; add remaining 1/2 cup sugar. Cook over medium heat until golden-brown caramel forms, about 5 minutes. Add orange rounds and cook until glazed, 1 to 2 minutes. Serve at once with cake.

Nutrition Facts : Calories 470 g, Fat 19 g, Fiber 2 g, Protein 5 g

TAGLIATELLE WITH CARAMELIZED ORANGES AND ALMONDS



Tagliatelle With Caramelized Oranges and Almonds image

I just heard the making of this recipe on NPR's "The Splendid Table". It sounds amazing! Pasta with an orange caramel sauce. "Serves 10 to 12 as dessert or as a side dish with Christmas capon At 16th-century banquets this pasta accompanied poultry and meats. Try the combination with Christmas Capon for an important dinner. The sweet pasta makes an unexpected and very good dessert."

Provided by Engrossed

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 11

8 tablespoons unsalted butter (4 ounces)
1 1/2 cups orange juice, fresh squeezed
2/3 cup sugar
1/8 teaspoon fresh ground black pepper (Generous)
3 large oranges, shredded zest of (Valencia or navel )
6 quarts water (heavily salted about 1/3 cup)
1 lb tagliatelle pasta noodles (imported dried)
3 -4 tablespoons sugar
1/2-1 teaspoon ground cinnamon
2/3 cup italian parmigiano-reggiano cheese, freshly grated (5 ounces)
1 cup blanched almond, toasted and coarsely chopped

Steps:

  • Working Ahead: The sauce can be made several hours ahead, covered and set aside at room temperature. Reheat to bubbling before adding the pasta.
  • Making the Sauce: Melt the butter in a large skillet over medium heat.
  • Use a wooden spatula to stir in about l/4 cup of the orange juice and the 2/3 cup of sugar.
  • Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about l/3 cup orange juice for finishing the sauce).
  • Once sugar is dissolved, heat can be turned up to medium high or high.
  • Stir occasionally as the mixture bubbles and slowly turns amber.
  • When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning.
  • Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover.
  • Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve.
  • Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite.
  • Drain in a colander.
  • Reheat the sauce to a lively bubble.
  • Add the pasta to the skillet and toss to coat thoroughly.
  • Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind.
  • If serving pasta as a dessert, mound small portions on heated dessert plates and serve hot.
  • *For a 16th century Christmas dinner: Place the capon atop the pasta and serve. Carve the bird at the table. Spoon a small mound of pasta onto each dinner plate and top it with slices of capon.

Nutrition Facts : Calories 472.2, Fat 20.2, SaturatedFat 7.9, Cholesterol 66.6, Sodium 117.2, Carbohydrate 63.2, Fiber 4.5, Sugar 27, Protein 12.5

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