Category Archives: Sauces and Gravies

Orange Crepes with Orange Sauce

 

Orange Crepes with Orange Sauce

 

 

 

 

 

 

Orange Crepes with Orange Sauce

My interior decorator is constantly rearranging my kitchen utensils.  So when my crêpe pan showed up, hanging on the wall, I started to think of things I can do with crepes, and as my decorator was having an unnumbered birthday I thought of dessert crepes in lieu of a cake.

The recipe for the crepes is from Jacques Pepin’s recipe for crepes Suzette and is a simple and easy to use recipe and will make 6-7 8½” Crepes.

The filling is an adaptation of a recipe I found on an Emeril site, and will make enough filling for about 6-7 crepes.

The sauce is a take off  an orange crème anglaise.

Ingredients for Orange Crepes with Orange Sauce
Orange Filling
  1. 8oz Cream Cheese at room temperature
  2. ¼ cup sour cream
  3. ¼ granulated sugar
  4. 1 Tbs zest of orange
  5. ¼ cup Orange juice no pulp
  6. ½ the zested orange slices coarsely chopped (optional)
Orange Sauce
  1. 4 Tbs butter melted
  2. ¾ cup granulated sugar
  3. ¾ cup Orange juice no pulp
  4. 1 Tbs zest of Orange
  5. 3 eggs yolks
Crepe batter
  1. 2 Eggs
  2. ¾ cup all purpose flour
  3. ½ cup whole milk
  4. Pinch of salt
  5. ½ tsp granulated sugar
  6. 1/3 cup of water
  7. 1 Tbs vegetable oil
  8. 2-3 Tbs Confectioners sugar for dusting
  9. 1 Tbs Orange Zest
Directions for Orange Crepes with Orange Sauce

Filling:

Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.

Sauce:

In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.

In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.

Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.

Once thickened pour through a strainer into a clean bowl set in an ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.

Crepes:

In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.

Once smooth add the water and oil, and zest and whisk  until you have a smooth thin batter.

Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.

Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.

Assembly:

Place a crêpe darker side down and spoon enough filling to cover ½ the crêpe.  Fold over the crêpe then fold in half a second time so that you end up with a pie slice shaped crêpe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.

Enjoy!

Here are a few items to help make this recipe:
http://amzn.to/2x5aNgP    -crepe pan

 

 

 

 

 

 

Not my cup of tea, I’m not a orangie person at all, so rule one applies no tasty no ratey!

Orange Crepes with Orange Sauce

Orange Crepes with Orange Sauce

Ingredients

  1. Orange Filling
  2. 8oz Cream Cheese at room temperature
  3. ¼ cup sour cream
  4. ¼ granulated sugar
  5. 1 Tbs zest of orange
  6. ¼ cup Orange juice no pulp
  7. Orange Sauce
  8. 4 Tbs butter melted
  9. ¾ cup granulated sugar
  10. ¾ cup Orange juice no pulp
  11. 1 Tbs zest of Orange
  12. 3 eggs yolks
  13. Crepe batter
  14. 2 Eggs
  15. ¾ cup all purpose flour
  16. ½ cup whole milk
  17. Pinch of salt
  18. ½ tsp granulated sugar
  19. 1/3 cup of water
  20. 1 Tbs vegetable oil
  21. 2-3 Tbs Confectioners sugar for dusting

Instructions

  1. Filling:
  2. Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated.  Once smooth place into a bowl and refrigerate for at least an hour.
  3. Sauce:
  4. In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.
  5. In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.
  6. Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid).  Once combined add the egg mixture  back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.
  7. Once thickened pour through a strainer into a clean bowl set in a ice bath and stir to cool the mixture.  When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.
  8. Crepes:
  9. In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.
  10. Once smooth add the water and oil and whisk  until you have a smooth thin batter.
  11. Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe.  Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe.  Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.
  12. Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.
  13. Assembly:
  14. Place a crepe darker side down and spoon enough filling to cover ½ the crepe.  Fold over the crepe then fold in half a second time so that you end up with a pie slice shaped crepe.  Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.
  15. Enjoy!
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Easy Chicken Teriyaki Stir Fry

Easy Chicken Teriyaki Stir Fry

 

Chicken Teriyaki Stir Fry

Thanks to hurricane Irma with our power out for  four days it was necessary to cook off as much of our frozen food that was going to go bad so this recipe was a quick throw together that actually came out not too bad!

You can make this recipe quick and easy or marinade the chicken for a little while either way it will come out great.  One  Chicken breast cut into ½” cubes will easily serve two persons and a bag of stir fry vegetables could serve up to 4, so just do the math with how many people you are serving.

While I tend not to endorse products, occasionally I find great stuff that out does most others, for teriyaki baste and glaze Iron Chef or Kikkomans are both excellent products and for the stir fry any one of the Birdseye frozen packets that suit your taste will work just fine.

Ingredients for Chicken Teriyaki Stir Fry

  1.  1 chicken breast cut into  ½” cubes per 2 persons
  2. 1or more bottles teriyaki baste and glaze
  3. 1 package frozen stir fry vegetables per 2 persons
  4. 3 Tbs soy sauce
  5.  2 Tbs Sesame Oil (optional)
  6. Cooked rice
Directions for Chicken Teriyaki Stir Fry

Marinate the chicken in some of the teriyaki baste for about an hour, then using a wok or  stir fry pan or a large sauté pan, cook the chicken until almost done and lightly browning.

In another pot cook the rice.

To the chicken add the vegetables and cook for about five minutes covered or as directed on the package. Once the vegetable are cooked and hot add the rest of the teriyaki baste the soy sauce and sesame oil stir together bringing everything up to heat and serve over the rice.

 

Here are a few items to help make this recipe:
http://amzn.to/2hbBA5s        –Stir fry pan
http://amzn.to/2yi7O6E          –spatulas

 

Traditional Scottish Scones and Sausage Gravy

Traditional Scottish Scones and Sausage Gravy

 

 

 

 

 

 

Traditional Scottish Scones and Sausage Gravy

This is a very simple and easy recipe to prepare and the end results will certainly make everyone eating it, happy, happy, happy.

I have updated my traditional Scottish Scones recipe to bring it into the 21st century, saving time and making the recipe even easier to make.

The sausage gravy recipe is a very simple one, for flavor I like to use a good sage sausage, but feel free to use any you like and add any herbs you think your family will go for.

Ingredients for  Scones and Sausage Gravy
Scones:
  1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  2. 1 egg beaten
  3. 2 cups flour – sifted +2-3 Tbs extra for kneading and rolling
  4. 2 tbs sugar
  5. 1 tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
  8. 1 Tbs shortening for sheet pan
Sausage Gravy:
  1. 1 # loose sausage
  2. 1/3 cup flour
  3. 3 cups milk
  4. chopped parsley for garnish
Directions for Scottish Scones and Sausage Gravy
Scones:

Place the flour, sugar, salt and baking powder into the bowl of a large food processor.  Pulse a few times to mix,  Add the cubed butter and then pulse until you have a mixture similar to cornmeal.

Place this mixture into a bowl and add the Milk and egg and mix until all is combined,  You should have a fairly sticky mixture.

Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half .  Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).

Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top.   Place onto a wire rack to cool slightly.

Sausage Gravy:

In a large sauté pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.

With the pan still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.

Add the milk and stir continuously until the mixture begins to boil and become thick.

Once thickened remove from the heat.  Cut the scones in half and scoop the gravy over the top and garnish with the chopped parsley.

Scottish Scones with Sausage Gravy

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2vbmmlL    -Food Processor
http://amzn.to/2vSx56w     -Large Saute Pan

The Official Taste Tester

 

 

 

 

 

 

Scones and sausage gravy “I couldn’t have come up with a better combination”  Ach Laddie! 5 paws

 

 

Traditional Scottish Scones and Sausage Gravy

Traditional Scottish Scones and Sausage Gravy

Ingredients

  1. Scones:
  2. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  3. 1 egg beaten
  4. 2 cups flour - sifted +2-3 Tbs extra for kneading and rolling
  5. 2 tbs sugar
  6. 1 tbs baking powder
  7. ½ tsp salt
  8. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
  9. 1 Tbs shortening for sheet pan
  10. Sausage Gravy:
  11. 1 # loose sausage
  12. 1/3 cup flour
  13. 3 cups milk
  14. chopped parsley for garnish

Instructions

  1. Scones:
  2. Place the flour, sugar, salt and baking powder into the bowl of a large food processor.  Pulse a few times to mix,  Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
  3. Place this mixture into a bowl and add the Milk and egg and mix until all is combined,  You should have a fairly sticky mixture.
  4. Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half .  Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
  5. Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top.   Place onto a wire rack to cool slightly.
  6. Sausage Gravy:
  7. In a large saute pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
  8. With the the still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
  9. Add the milk and stir continuously until the mixture begins to boil and become thick.
  10. Once thickened remove from the heat.  Cut the scones in half and scoop the gravy over the top and garmish with the chopped parsley.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved