orange – Hip Hop Cookbook

Pool Drink

David — Sun, 18 Feb 2007 01:51:55 +0000

2 oz. midori
2 oz. peach schnapps
2 oz. orange juice
ice
7-up

Shake up the liquors and the juice in a martini shaker.

Pour over ice in 2 glasses and then top up with 7-up.

Velvet Chocolate Torte

David — Fri, 26 Jan 2007 04:16:54 +0000

3/4 cups pecans
3/4 cups walnuts
6 tbsp butter, melted
12 oz. semi-sweet chocolate
4 egg whites
3/4 cup icing sugar
1 tsp vanilla
1 1/2 cups heavy cream
2 tbsp kahlua
1 cup sugar
1/3 cup water
1 tbsp orange zest
1 tbsp lemon juice
1/2 cup orange juice

Preheat the oven to 350 F.
Toast the nuts together for 5 minutes in the oven. Cool. Pour into the food processor with the butter and grind.
Press into the springform pan.
Melt the chocolate.
Whip the egg whites with the icing sugar, and vanilla.
Whip the cream with the kahlua. Fold in the chocolate and the egg whites.
Spread into the cake and the chill overnight.
Combine the sugar, water, lemon juice, and orange zest in a saucepan. Cook until the sugar dissolves and turns golden.
Stir in the orange juice and allow to bubble for 1 minute.
Cool to room temperature.
Serve with the torte.

Sweet Wine Sabayon with Berries

David — Wed, 24 Jan 2007 22:50:39 +0000

4 large egg yolks, at room temperature
1/4 cup plus 2 tablespoons sugar
3/4 cup sweet wine, such as Muscat de Beaumes-de-Venise, at room temperature
1 teaspoon finely grated orange zest
2 cups mixed fresh berries
1. Pour 2 inches of water into a saucepan and bring to a boil. Prepare an ice water bath in a medium bowl. Place 4 large wineglasses in the freezer to chill.

2. Place the egg yolks into a large stainless steel bowl. Add the sugar and whisk until pale and slightly thickened, about 2 minutes. Add the wine and orange zest. Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon is thick and has doubled in volume, about 8 minutes. Immediately set the bowl in the ice water bath and let cool, stirring occasionally, about 15 minutes. 3. Spoon the cold sabayon into the chilled wineglasses and top with the mixed berries. serve.

Prosciutto Chicken Breasts

David — Sat, 06 Jan 2007 06:02:48 +0000

2 tbsp white wine vinegar
fresh sage
1 clove garlic, crushed
1 tsp orange zest
kosher salt
cracked pepper
olive oil
2 chicken breasts, pounded to 1/8" inch thick between wax paper
2 slices prosciutto
fontina cheese, grated

Combine the vinegar, 1 1/2 tbsp minced fresh sage, the garlic, orange, 1/4 tsp kosher salt, 1/4 tsp cracked pepper, and 1/4 cup olive oil. Set aside.
Lay a slice of prosciutto on each flattened chicken breast. Top up some fontina and then lay a sage leaf on each.
Roll up crosswise, securing with a toothpick.
Brush the chicken with olive oil and season with salt and pepper.
Cook in a hot skillet, turning frequently.
Serve with the vinaigrette.

Peach Paradise

David — Wed, 03 Jan 2007 22:08:02 +0000

1 1/2 oz. Malibu
1 1/2 oz. Midori
1 1/2 oz. Peach Schnapps
3 oz. Orange juice
4 oz. Pineapple juice
ice

Combine all the ingredients in a martini shaker. Shake well. Strain between 2 glasses.