Orange - quick and easy recipes - page 12

This fortified wine cocktail with deep caramel flavors is a twist on the Adonis cocktail, which usually uses fino sherry and sweet vermouth. Here, we stir together rich cream sherry, both dry and sweet vermouths, and some orange bitters, then garnish with an orange twist.

In this mulled cider recipe, apple cider is simmered with orange, honey, cloves, and cinnamon, then given a mild boozy kick from amontillado sherry added just before serving. Keep this sweet-smelling punch warm in a slow cooker at a holiday party or winter cocktail party, or let it simmer while you throw together our classic Pumpkin Pie recipe. What to buy: Amontillado sherry, made in the town of Jerez in southwestern Spain, is aged longer than fino (or dry) sherries.

One night I was enjoying a couple of these cocktails with a friend who got to the bottom of his glass quicker than expected. I warned him that the blend of fino sherry, citrus juice, Cointreau, and allspice liqueur is dangerously easy to gulp, explaining that I’d made that mistake before at the start of an evening and it was soon the end of me. He laughed and said, “Well, then this cocktail is your alpha and omega … your beginning and end!”

The combination of orange, black olives, fennel, and whole-grain mustard gives these chicken kebabs an assertive French personality. Thighs are our favorite cut from the bird—they stay juicy even over the high heat of a charcoal grill. Pair these skewers with a fluffy rice pilaf and a dry French rosé, served very cold.

The Old Fashioned is a beautiful thing. At its best, it’s a careful balance of whiskey, sugar, and bitters, with a little dilution from water, often in the form of melting ice. Here, the classic goes pool-friendly, with a slushy blender version that relies on lots of ice, as well as fresh cherries to lend a little brightness and color.

Salt and pepper are classic corn toppings, but with the simple addition of nori (dried seaweed), dried orange peel, ground red chile pepper, black and white sesame seeds, and garlic, this common seasoning combination turns into the ultimate umami mix. Togarashi is a small Japanese red chile that can be found in both dried and fresh forms ranging from flakes to powder, and it is often associated with packaged chile-related Japanese spices.

Think baking a cake is impossible while camping? Think again. With this recipe you don’t even need cake pans—each cake is baked individually in an orange, infusing the chocolate with citrus flavor. So grab your cake batter and tinfoil and start baking!

Substituting tangerine juice for lime in a margarita is a revelation. The taste is gentler, a little sweeter, and far more aromatic—the tangerine flavor acts as a shadow for the orange liqueur, amplifying its presence. If you can get a Meyer lemon to garnish with (it adds a final burst of citrus perfume), go for it. If not, a regular Eureka lemon will do just fine.

Digestifs are boozy after-dinner drinks said to tame the effects of a rich, heavy meal. They’re ridiculously easy to make: Just add citrus peels or herbs to grain alcohol and steep, then strain and mix with simple syrup. Digestifs keep forever (we store ours in the freezer so they’re already chilled), ready whenever you want a nightcap or a cocktail mixer. This recipe relies on the peel from blood oranges to create a wonderfully aromatic digestif that just happens to be perfect for margaritas.

The classic Old Fashioned is whiskey with a bit of sugar, aromatic bitters, and dilution in some form, from a splash of either water or club soda. The earliest mention of an Old Fashioned–style drink is from 1806: Drinks writer Robert Simonson, author of The Old-Fashioned: The Story of the World’s First Classic Cocktail, calls this “the primordial cocktail,” older than either the martini or the Manhattan Drink.

Chicken breasts easily turn dry unless you use fattening things like cream or cheese as accessories for flavor and texture. That became the jumping-off point for this recipe: how to get juicy, mouth-watering chicken breasts while keeping things healthy. Poblano peppers turned out to be the answer: They’re mild, but infuse everything they touch with a rich green-chile flavor.

A hot toddy is the perfect comfort drink for cool nights. In this honey-sweetened rum and cider version, a touch of Fernet-Branca—herbal and bracing—keeps things interesting. What to buy: A richly flavored dark rum, such as Cruzan Estate Dark or Barbancourt 3 Star, works best.

Famed New Orleans barman Henry C. Ramos is said to have invented this rich, potent, and frothy egg white and cream cocktail in the 1880s. Orange flower water gives it a lovely aroma.

A recipe for what we call the Americano goes as far back as 1861, when it was served at Gaspare Campari’s bar in Milan, says cocktail author Rob Chirico. During Prohibition the drink found favor with booze-deprived tourists from the U.S. and became known as the Americano or American Highball.

Orange liqueur and Cognac-based Bénédictine are shaken with heavy cream in this after-dinner drink inspired by the flavors of a Creamsicle.

This dessert will get you ready for the holidays! A plum cake that can't be missing from the Christmas table.