| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3685.1 | | CALVA::WOLINSKI | uCoder sans Frontieres | Thu Nov 05 1992 11:10 | 16 |
|
Rep .1
Here's how I would make one,
Take 2 Cups of chicken stock/broth and reduce it over high
heat to 1 Cup. Add 1 TBsp of either orange marmalade or
frozen OJ concentrate and 2-3 TBsp of Grand Marnier or any
other good orange liquer. Bring to a boil and thicken with
a tsp or so of cornstarch dissolved in alittle water.
-mike
|
| 3685.2 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Thu Nov 05 1992 12:29 | 15 |
| Mike's recipe should work fine. Here's another (not as easy, probably
no better, but more "traditional" if you're some sort of purist :-):
2 tsp butter
1 tbs flour
1 cup chicken stock
grated rind of one orange
juice of one orange
2 tsp sugar
1/4 cup Grand Marnier
Make a "roux" by gently cooking the flour in the butter in a saucepan
for about a minute on medium-low heat. Add the rest of the ingredients
and stir on low boil until it thickens (this may take a while for the
liquid to reduce).
|
| 3685.3 | Will do...! | AKOCOA::HAMEL_WHITE | Dreams For Sail | Fri Nov 06 1992 09:29 | 5 |
| Thank you both so much for the recipies. I plan to take a test-run
tonight, and hope to make the dish for company on Saturday.
Thanks!
carol
|
| 3685.4 | microwave hint | TNPUBS::STEINHART | Laura | Wed Nov 11 1992 11:22 | 10 |
| You can easily reduce chicken stock in the microwave. Use a large
glass measuring cup and leave it uncovered.
If you reduce it to about 20-25%, you'll have a very rich chicken
concentrate (sometimes called glaze) that you can use to enrich sauces.
anyway, back to your regularly scheduled program,
L
|
| 3685.5 | | CALVA::WOLINSKI | uCoder sans Frontieres | Tue Nov 17 1992 10:11 | 15 |
|
Rep .3
So how did your dish turn out???
Rep .2
Hey Mike, I just just trying to reduce the fat content of the
sauce. You know how I like to watch my slim and trim figure!!! ;-)
-mike
|
| 3685.6 | | WAHOO::LEVESQUE | Never Satisfied | Wed Nov 18 1992 07:28 | 4 |
| > Hey Mike, I just just trying to reduce the fat content of the
> sauce. You know how I like to watch my slim and trim figure!!! ;-)
<guffaw!> Where do you keep that one? I haven't seen it. :-) :-)
|
| 3685.7 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Wed Nov 18 1992 10:25 | 2 |
| Hey, I've seen it! Mike's got a wedding picture you've got to see.
Svelte and suave ...
|
| 3685.8 | | CALVA::WOLINSKI | uCoder sans Frontieres | Wed Nov 18 1992 11:29 | 9 |
|
Rep .6
Doctah, I only bring it out for special occasions I find it safer
that way!!! ;-)
-mike
|
| 3685.9 | THE RESULTS | AKOCOA::HAMEL_WHITE | Dreams For Sail | Wed Dec 02 1992 12:16 | 9 |
|
Tried the recipie twice, and each time it was perfect! Thanks for the
help. Both recipies work fine, and the sauce is very thick when reduced.
I added some fresh orange pulp to the sauce too, and it is just grand.
Carol
|
| 3685.10 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Wed Dec 02 1992 15:16 | 15 |
| Wow, isn't cooking amazing? :-) Thanks for the report!
By the way, there's an interesting "secret" in these recipes (or at
least it's something many people don't realize): the orange flavor in
the sauce comes from the orange zest and the Grand Marnier, not the
orange juice. Cooked orange juice has a tartness (necessary to keep
these recipes from being too sweet), but very little noticeable orange
flavor. Many people try to flavor something orange with the juice, and
end up disappointed. The juice can't used to color a dish orange,
either. It mostly gives a yellow color. Only the zest will give an
orange color, and some recipes may need food coloring on top of that.
The rule about making dishes with citrus fruit flavors is to start with
the zest, and only use the juice if you need tartness to control
sweetness, or you just need a compatible liquid.
|