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Fast & Easy Dinner: Pork Tenderloin With Onion Marmalade

partysugar — Wed, 27 May 2009 07:50:58 -0700

Just because it's the middle of the week doesn't mean you can't enjoy a hearty and delicious pork dinner. This recipe uses pork tenderloin, a cut of meat that cooks quickly in the oven or on the grill. When topped with a caramelized onion and honey jam, the pork becomes rich and flavorful. Serve on a bed of rice seasoned with orange and cilantro for a meal that is balanced and satisfying. To check out the mouth-watering recipe, read more.

Pork Tenderloin With Onion Marmalade
From Every Day With Rachael Ray

Ingredients

2 pork tenderloins
1 tablespoon extra-virgin olive oil
Salt
3 tablespoons butter
2 sweet onions, finely chopped
1 tablespoon ground cumin
Juice and grated peel of 1 orange
2 tablespoons honey
1 cup rice
1/4 cup chopped cilantro

Directions

Preheat the oven to 500°.
Place the pork in a roasting pan, rub with the olive oil and season with salt. Roast for 10 minutes, then turn over and roast for another 10 minutes. Remove the tenderloins from the oven and let rest for 10 minutes.
Meanwhile, in a large skillet, melt 2 tablespoons butter over medium-low heat, add the onions and cook, stirring occasionally, until softened, 10 to 15 minutes.
Stir in the cumin and half the orange juice; cook for 5 minutes. Stir in the honey and cook for 5 minutes more. Let cool.
In a medium saucepan, bring 1 1/2 cups salted water to a boil, stir in the rice, cover, lower the heat and simmer for 15 minutes. Remove from the heat and let rest for 5 minutes. Stir in the remaining 1 tablespoon butter, then the remaining orange juice and the cilantro. Season with salt.
Spoon the rice onto plates and sprinkle with the grated orange peel. Cut the pork diagonally into 1/2-inch slices and place on the rice. Spoon the onion marmalade over the pork and serve extra on the side.

Serves 4.

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Happy Hour: S'Naranja Viño Generoso de Licor

partysugar — Wed, 10 Sep 2008 16:15:49 -0700

Last weekend I was given a taste of S'Naranja Viño Generoso de Licor. Since it was served in a frozen shot glass and had a rich, tawny color, I figured it was whiskey. However, I was immediately shocked! It wasn't hard alcohol but a delicious, syrupy wine. The pourer was kind enough to offer me a full glass to better enjoy the smooth, medium-bodied wine.

Somewhere between a sweet Sherry and an uber-orangey liquor, S'Naranja is made with two types of Spanish grapes: Palomino Fino and Pedro Ximénez. Dried orange peels are added to the wine during it's 10-year barrel-aging process. The result is a luscious wine splashed with a hint of fresh oranges and creamy, caramel-raisin undertones.

With its bright bottle and easy pairability (I would serve it with everything from salty snacks to sweet bites), this wine makes a great hostess gift.

Come Party With Me: 30th Birthday - Drinks

partysugar — Thu, 08 May 2008 13:30:52 -0700

The best thing about hosting your 30th birthday party at a bar is that you don't have to worry about making cocktails. Talk to the management and make arrangements for either an open bar, a wine/beer/specialty cocktail bar, or a no hosts bar in which guests pay for their own drinks.

For DearSugar's 30th birthday at Le Colonial, the bar will be open. One of the cocktails that's on the extensive cocktail menu is a delicious blend of orange flavored vodka and fresh passion fruit. To take a look at the recipe, read more.

Le Colonial Royale
Modified from Food Network

Ingredients

Ice
3 ounces orange flavored vodka (recommended: Grey Goose L'Orange)
1 ounce passion fruit juice
1 ounce sparkling wine

Directions
Fill a cocktail shaker with ice. Pour the vodka and passion fruit juice into the shaker. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Top with the sparkling wine and enjoy!

Serves 1.

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It's Time to Gobble Up Limited Edition Easter Candy

YumSugar — Tue, 19 Feb 2008 07:29:31 -0800

I was checking out the Easter aisles at my local Target when I noticed a few limited edition candies. While there's a sea of pastel coated chocolates and speckled eggs, the newest trend seems to be citrus flavored chocolates. Cadbury brought back its Orange Creme Egg - first introduced last year - and Hershey's now has both orange and lemon creme flavored kisses. The orange has been available for the last few Easters, but I think this is the first time I've seen the lemon. Both are a bit like a dreamsicle, and neither of them contain chocolate.

Have you seen any limited edition candies in your store? If so, are you planning on buying any of them? What limited edition flavor do you think the candy companies should make?

Fast & Easy Dinner: Linguine and Tuna with Spicy Orange Sauce

partysugar — Wed, 30 Jan 2008 05:29:31 -0800

Although you may not think of canned tuna as a ingredient to use in pasta, I highly recommend you give it a try. Flavorful chunks of meaty packed-in-olive-oil tuna work best for this healthy, midweek meal. The greens and whole wheat pasta are lightly coated with a fragrant sauce before being topped with tuna. Fresh orange juice, spicy red pepper flakes, and delicious dijon mustard pack the sauce with punch. To get this rewarding recipe, read more.

Linguine and Tuna with Spicy Orange Sauce
From Martha Stewart

Coarse salt
8 ounces whole-wheat linguine
1 1/2 teaspoons grated orange zest
3/4 cup fresh orange juice (from 2 to 3 oranges)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon red-pepper flakes, plus more for garnish
1 large bunch watercress (about 3 cups) or arugula, tough ends trimmed, washed and well-dried
2 cans tuna (6 ounces each), packed in oil and drained

In a large pot of boiling salted water, cook pasta according to package instructions; drain.
Meanwhile, in a large bowl, whisk together orange zest, juice, oil, vinegar, mustard, and red-pepper flakes; season with salt. Add greens and pasta, toss to combine.
Scatter tuna over the top and sprinkle with red-pepper flakes if desired; serve.

Serves 4.

Per serving: 241 calories; 35 g protein; 19 g fat; 50 g carbs; 5 g fiber.

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Come Party With Me: Fall Dinner - Drinks

partysugar — Thu, 27 Sep 2007 06:57:13 -0700

To salute fall's arrival, I will make a big pitcher of a signature cocktail for my fall dinner party. The cocktail, an orange tequila concoction, has the gorgeous color of an autumn sunset. Make the cocktail an hour or two before the party starts. When guests arrive all you have to do is shake over ice and strain into the prepared champagne flutes.

Get several bottles of the same wine - one white and one red - to pair with dinner. When pairing wine with roast chicken, pay attention to the chicken's seasonings - in my case it's lots of fresh herbs, so a Cabernet Sauvignon or a Barbera would suffice. A delicate and buttery Chardonnay is an excellent choice for a white. At dinner, pour guests a cool glass of water with orange slices and rosemary sprigs.

For the recipe to the orange tequila cocktail please, read more

Orange Tequila Cocktail
From Dale DeGroff & Instyle magazine
Source

2 cups tequila
2 cups chilled blood-orange juice (or orange juice)
1 cup orange flavored liqueur
1 bottle (750 ml) chilled Champagne or sparkling wine
orange twists, optional

Combine tequila, juice and liqueur in ice filled cocktail shaker.
Strain into chilled flutes; top with champagne or sparkling wine. If desired, garnish with orange peel twists.

Serves 8.

Make ahead: Combine the tequila, juice, and liqueur in a pitcher. Refrigerate until ready to use.

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Source

Nostalgic Dessert: Homemade Creamsicles

partysugar — Wed, 08 Aug 2007 16:03:35 -0700

When I was little and heard the familiar jingle of the approaching ice cream truck, I could not contain my excitement for the orange and vanilla creamsicle popsicles. These were my mother's favorite and so were naturally mine as well. I recently remembered summer afternoons spent enjoying creamsicles, and a desire to recreate the sweet treat has been growing inside me ever since. So I did some research, and I'm going to give this recipe a whirl tonight. Orange juice concentrate is combined with vanilla ice cream and the mixture is frozen in popsicle molds. So easy, it's crazy! To join me in giving this recipe a try, read more

Homemade Creamsicles
From Mormon Chic

1-6 oz. can frozen orange juice concentrate, softened (or grape juice, cranberry juice)
1-6 oz. can water
1 pint vanilla ice cream, softened, or plain yogurt

Whir in a blender. Pour into molds, insert sticks, and freeze.

Makes seven, 2.5 oz. treats.

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Yummy Links: Orange Ginger Quinoa Salad

YumSugar — Mon, 09 Jul 2007 14:10:19 -0700

When it comes to quinoa, I tend to flip-flop on whether I like it or not. Something tells me if it always looked like this orange ginger salad, I'd probably stay on the flip side... or is that flop side? - What Geeks Eat

Mad About Mini

partysugar — Thu, 28 Dec 2006 15:46:19 -0800

I'm a sucker for minis. If it's cute and shrunken I want it. Mini sandwiches, mini pizzas, mini Coca-Colas, mini chocolate chips, mini-anything.

There is something about tiny, bite sized goodies that I just can't resist. I know it's selfish, but I like how minis are so small that they can't easily be shared with anyone else. That's why I'm excited about a recipe for mini orange chocolate chunk cakes. Mini cakes, not to be confused with their cousin the cupcake, don't have a paper liner. They look like you have made a large cake and "honey I shrunk" it down to an adorable confection. To make these miniature cakes, read more

Mini Orange Chocolate Chunk Cakes
From Ina Garten

1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks
For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice
For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.

Add the eggs, 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.

In another bowl, combine the orange juice, buttermilk, and vanilla.

Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.

Toss the chocolate chunks with 1 tablespoon flour and add to the batter.

Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.

Let the cakes cool in the molds on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Drizzle over the top of the cakes.

Makes 6 mini cakes.

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Come Party With Me: Almost Meatless Thanksgiving - Drinks

partysugar — Thu, 19 Nov 2009 15:00:06 -0800

Kick-start your Thanksgiving meal with a refreshing sangria-style glass of white wine. Made a day in advance, this wine is infused with oranges, Grand Marnier, and Pernod. Bay leaves and whole cloves give it an herbaceous, aromatic appeal that's sure to pair perfectly with baked brie and walnuts.

For the main course, select a versatile wine varietal that can support a lot of flavors. An affordable Chardonnay or light red are great options. Chat with your local wine shop owner for more suggestions. Tell him what you plan on serving and your budget, and he's sure to provide you with lots of ideas. For the orange wine recipe - this would also make a great Thanksgiving hostess gift! - read more.

Spiced Orange Wine
From Gourmet

Ingredients

2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves
2 navel oranges

Directions

Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.

Makes 2 (750-ml) bottles.

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