orange glaze

<p>These caramelized brussels sprouts with a simple maple orange glaze take just 20 minutes from start to finish and pack a little nutrition punch.</p>

Simple Caramelized Brussels Sprouts

bacon

brussels sprouts

juice of one navel orange (I got about 1/4 cup)

shallot,

olive oil

mustard

cane vinegar (any kind would work)

maple syrup

salt

Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it&#8217;s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half as pictured and set aside.

Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.

Fry the bacon according to package directions until crispy. Drain on paper towels. When cool enough to handle, chop into small pieces. Pour the hot grease into a small heatproof container and set aside.

Return the same pan to medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with a little bit of the reserved bacon grease (1-2 teaspoons) and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that&#8217;s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization. Toss with the reserved bacon and Parmesan cheese. Yummay!

Brussels sprouts are my favorite veggie to eat in the winter and I'm always looking for ways to spice 'em up! This is perfect. Thanks for sharing the recipe.

This looks great Lindsay. Thanks! Brussels sprouts are quite strange little vegetables - and you're right, they're like minime cabbages packed full of flavours. Thanks for the frying tip - great idea! Love this combo of flavours/ingredients. I just googled and realised that red brussels sprouts also exists - how awesome is that? Have a great day! :)

YES!  These are my jam.  Brussels + bacon + orange juice=BEST.

Made this recipe yesterday, was every bit as easy and delicious as I thought.

Sweet, bright and delightfully citrusy, this iced clementine pound cake recipe is the perfect way to use up that bag of mini oranges to bake up a simple and delicious treat.

Iced Clementine Pound Cake

all-purpose flour

baking powder

(11 tablespoons) unsalted butter, softened

sugar

eggs, room temperature

clementine zest (from about 3 clementines)

clementine juice (from about 4 clementines)

clementine juice (from about 1 clementine)

Heat oven to 375°F. Spray bottom and sides of a 9×5-inch loaf pan* with cooking spray, then line loaf pan with a parchment paper sling.**

In a large bowl, whisk together flour, baking powder and salt. Set aside.

In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium-high speed about 2 to 3 minutes, scraping sides and bottom of bowl occasionally, until mixture is smooth, light and fluffy. Beat in eggs one at a time, scraping sides and bottom of bowl after each addition, then slowly stir in clementine zest and 1/3 cup clementine juice until just combined.

Gradually stir flour mixture into butter mixture; stir until everything is just combined. Pour batter into prepared loaf pan; spread with spatula to fill pan evenly with batter. 

Bake loaf 45 to 55 minutes or until loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes in pan, then use parchment paper sling to lift loaf out of pan and transfer to a cooling rack. Cool completely on cooling rack, about 1 hour.

Once loaf is fully cooled, make the icing: In a medium bowl, whisk powdered sugar with 2 tablespoons clementine juice until mixture is thick and smooth. The mixture should be thick but still drizzle off a spoon; if necessary, add more clementine juice or powdered sugar until you reach the correct consistency.

Spoon and gently spread icing over top of cooled loaf; let stand until icing is fully set, about 10 to 15 minutes, before slicing.

Store iced loaf covered with plastic wrap at room temperature for up to 3 days.

This may not be the quickest recipe out there, but we can guarantee it is definitely worth the wait.

Welcome the weekend with Darren Robertson’s orange-glazed lamb

tbs cumin seeds

coriander seeds

fennel seeds

x 1kg lamb ribs (or pork ribs)

star anise

garlic

tsp ginger

tbs honey

cinnamon

radicchio (or gem lettuce)

parsley leaves

orange,

oranges

(115 grams) honey

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

This perfect Orange Glaze is packed with orange flavor, not too sweet, and - best of all - easy to make! This recipe is made with fresh orange juice and zest to make the best orange icing for cake, cookies, cinnamon rolls, and more. Plus it’s the ideal consistency to drizzle and will hold up perfectly on all your baked goods (no more soaking in!)

The Best Orange Glaze (Orange Icing for Cake)

butter

heavy cream (or half and half)

tbsp orange zest

orange juice

vanilla

Place all the ingredients in a bowl, starting with 2 tbsp of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 tsp at a time until desired consistency is reached.

Use on cakes, pound cake, cookies, cinnamon rolls, scones, or other baked goods.

We love comments! Please come back and leave us one after you’ve tried this recipe.

We are so glad Donna shared her family's heirloom citrus pound cake recipe. Everyone loved this fabulous cake! It's tender and full of lemon flavor. The recipe is so simple, you'll find yourself making this often. What makes this cake, though, is the glaze. The orange flavor of the thick glaze pairs lovely with the cake.  All the flavors scream spring and summer, but enjoy this cake year around!

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