Orange + Lemon Springtime Treats

Orange you hankering for some down home Southern springtime desserts.
OR
LemoNYCity treats
From best loved gourmands…
these sweet treats for spring dessert ideas.
The Menu Shoppe has it covered…
fun ideas for fabulous occasions.
Simple and sophisticated ideas for springtime dessert menus.
Courtesy of  Paula Deen
Orange Coffee Cake
1 (16.3-ounce) can refrigerated biscuits
(recommended: Pillsbury Grands Flaky Layers)
2 tablespoons butter, melted, plus more for pan
1/4 cup minced walnuts
1/3 cup granulated sugar
2 teaspoons orange zest
Glaze:
1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits. In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.
Enhance the sweet treats with this infused sip.
Orange Spiced Chai
courtesy of Paula Deen
4 cups water
6 cloves
4 cinnamon sticks
1 teaspoon ground cardamom
4 black tea bags
Peels from a 1/2 orange
1/2 orange, zested
1 cup milk
3 tablespoons honey
In a medium saucepan, over medium heat, add the water, cloves, cinnamon sticks and cardamom. Bring to a boil, then remove from the heat and cover. Allow to steep for 10 minutes. Strain the liquid, return it to the pan and reheat.
Add the black tea bags, let them steep for a few minutes, and then add the orange peels and zest. Add the milk and stir in the honey. Pour into mugs and serve.
Courtesy of Martha Stewart…
Little Lemon Souffles
also excellent as amuse bouche 
8 large lemons, preferably Meyer
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons. Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about
8 minutes. Remove bowl from heat, and return to mixer.
Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners’ sugar. Serve immediately.
Frozen Lemonade
courtesy of Martha Stewart
4 lemons, juiced
1 orange, juiced
1 lemongrass stalk, chopped into 1-inch pieces
1/2 cup sugar
1 tablespoon honey
In a medium bowl, combine the lemon and orange juices with the lemongrass and set aside for 30 minutes or overnight in the refrigerator.
Add 4 cups of water, the sugar, and honey. Pour into a baking pan and freeze 1 to 2 hours.
Using a fork, loosen the lemonade from the pan and return to the freezer for 20 minutes more. Scoop into the chilled bowl of a food processor and puree until smooth.
Spoon among 4 tall glasses and serve.

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