Citrus Pepper Sorbet

Ingredients

1 stephen ceideburg 1 1/4 cup sugar 4 large navel oranges * 3 yellow wax hot peppers, chopped 1/4 cup fresh lemon juice 3 tbsp light corn syrup 2 tbsp dark rum	Advertisements

Preparation
 
* not juice oranges, peeled and white pith removed

Sorbets can be served either as a dessert or as a refresher between
courses. Peppers add just a little heat to the frozen fruit juices.
If your ice-cream freezer holds less than 6 cups, make this in
batches or halve the recipe.

At once cold and hot, Citrus-Pepper Sorbet has fruity flavor with a
bite.

Combine 1 1/4 cups water with sugar in a small saucepan and bring to a
boil, stirring, until the sugar dissolves. Remove from the heat and
cool to room temperature. Chill in the refrigerator for 2 hours.

Meanwhile, chop the fruit, discarding any seeds. (You should have
about 3 1/2 cups.) In a blender or food processor, Puree oranges and
remaining ingredients. Add 1/2 cup water, blend briefly and strain
through a sieve. Refrigerate until needed.

Stir the sugar mixture into the fruit mixture. Pour the mixture into
an ice cream freezer and freeze according to the manufacturer s
directions. (Alternatively, transfer the mixture to a shallow pan and
freeze until almost solid. Break into large chunks and whirl the
mixture in a blender or food processor until smooth. Transfer to a
chilled airtight container and return to the freezer for 30 minutes
to 1 hour, or until firm.)

118 CALORIES PER 1/2 CUP: 1 G PROTEIN, 0 G FAT, 29 G CARBO- HYDRATE;
4 MG SODIUM; 0 MG CHOLESTEROL.

Posted by Stephen Ceideburg

 

 
Servings:
10

 

Citrus Salad With Raspberry Vinaigrette
The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed. Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mou (Upload by user)

Citrus Sauce For Citrus Sections
Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections. Yield: about 2 1/2 cups sauce Copy (Upload by user)

Citrus Soup Frappe P I.e.s.jjgf65a
Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice 3/4 cup raspberry juice 1/4 cup lemon juice Add: 1 cup sauterne 2 tbs. kirsch ? Dash of salt nutmeg to taste 1 cup orange sections I m (Upload by user)

Citrus Spread.
Finely grate the rind from the lemon and mix with the cheese. Squeeze the juice from the lemon. Add 15 ml or 1 tbsp of the lemon juice and the sugar to the cheese. Keep in the fridge.     strongServings:1/strong   (Upload by user)

Citrus Stacks
Beat 2 tsp. lemon extract into dough. Roll out 1/8" thick; cut out using 3/4", 1 3/4" & 2 1/2" scalloped round cutters. Bake 8 10 minutes. Lightly brush cooled cookies with light corn syrup; stack into tiers. Sprinkle with yellow sugar crystals & candied (Upload by user)

Citrus Sunset
Prepare JELL O red gelatin as directed. Pour into 8 dessert glasses. Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare JELL O Orange Flavor Gelatin as directed. Refrigerate about 30 minutes or until slightly thickened. Spoon evenly over red gelatin in each g (Upload by user)

Citrus Vinaigrette Dressing
Put everything in a screw top jar and shake thoroughly. Will keep for a couple of days in the refrigerator.     strongServings:1/strong   (Upload by user)

Citrus Vinaigrette With Hazelnut Oil
PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.    b (Upload by user)

Citrus Vinaigrette With Hazlenut Oil
Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.    b (Upload by user)

Citrus Vinaigrette
Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, gin (Upload by user)

Clafoutis Cherry Flan With Ice Cream Pra
Clafoutis, Cherry Flan with Cherry Ice Cream and Pralin (Jura) Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb; 50 g = 1.75 oz; 1 1/2 dl = 5/8 cup Ice Cream Wash and pit the cherries. Puree in a blender with milk (1). Rub through a si (Upload by user)
TAG: cream, sugar, cherry, pralin, clafoutis, cherries, ,

Classic Apple Crisp
1. In small bowl, stir 1/4 cup brown sugar with 1 tbsp flour and cinnamon. Toss with apples and place in 8" (2L) baking dish. 2. Stir 1/2 cup flour with rolled oats and 1/2 cup brown sugar, and slowly stir in 1/4 cup melted butter. Spread over apple mixture. 3. Ba (Upload by user)

Classic Apricot Sweet Mudur Chere
Soak apricots in 2 cups water in heavy medium saucepan 5 hours. Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes. Cool completely, cover and refrigerate. Remove cardam (Upload by user)

Classic Citrus Salad
1. To make dressing: In small bowl whisk together dressing ingredients. 2. To make salad: Arrange salad ingredients in serving bowl. 3. Pour dressing over salad and toss. DEAL A MEAL HELPFUL HINT: To segment an orange, use a serrated knife and peel around the (Upload by user)
TAG: salad, orange, dressing, ,

Classic Raspberry Vinaigrette
Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly sliced tomato. Sprinkle with parmesan cheese, if desired. * Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the vinaigrette. * The Raspberry Recipe Bo (Upload by user)
TAG: vinaigrette, raspberry, ,

Classic Sour Cream Raisin Pie
Pie Shell: Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. Filling: Beat eggs,1 cup sour cream,sugar,vanilla,salt and nu (Upload by user)
TAG: cream, ,