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Treating your guests to a simple menu that is both inviting and unpretentious.
Some traditionals along selected store-bought side dishes embraced us after an inviting cocktail.
For a dedicated post...refer to:
http://www.foodessa.com/2017/04/italian-easter-brunch-cocktail-invite.html
Raciónes: 4
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Ingredientes
- .> (American and Metric measures) <
- . 6 large Navel oranges, peeled, segmented
- . 1/2 cup (110g) brown sugar, packed
- . 1/4 cup (60ml) water
- . 1/4 cup (60ml) Grand Marnier liquor*
- .
- Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec.
Direcciones
- . Best to make it a day ahead.
- . In a medium saucepan, cook down the oranges along with the sugar and water on MEDIUM-HIGH heat. As soon as a boil has surfaced, lower the heat to a very light simmer (one notch above the low setting). Place the lid onto the saucepan and simmer for 30 minutes. Afterwards, uncover pot to add the liquor, stir and leave uncovered for another 15 minutes.
- . Afterwards, turn the heat off and leave it cool for another 30 minutes.
- . Prepare a sieve lined with cheesecloth in order to strain the orange pulp compote. Make sure all liquid syrup is strained. This usually takes about 15 minutes. Refrigerate until ready to use.
- Note: the leftover, strained orange pieces can either be used into the ORANGE spice ALMOND flourless cake (refer to FOODESSA.com...) OR other desserts of your choice. This mix also freezes very well for later use.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
