A great dish has, of course, great flavor. But also interesting texture and smell and even a look. Presentation of a dish can make an enormous difference in its appreciation.
This recipe is a clever idea using oranges for both flavor and presentation. Zabaglione is one of those “exotic” desserts that most people order, but think of making at home. It is actually easy to prepare and should be a staple of your home recipes. And now, with this presentation idea, you can have great flavor and a thrilling look on your table.
Zabaglione can be served cold or hot. It’s a yin-yang thing. Outside now, it is below freezing, so this zabaglione was served warm right out of the pan.
Orange Zabaglione in Orange Cups
Yield: serves 6
- 6 medium navel oranges
- 8 egg yolks
- ¼ cup sugar
- ½ cup Grand Marnier [or other fine orange liqueur]
- ½ cup Marsala
- Optional garnish elements: candied violets, orange sections, candied ginger, …
Cut a slice off the bottom of each orange so that it will stand upright on a plate. Then cut off the top third of each orange and scrape out all the pulp. Set aside.
Whisk the egg yolks and sugar together into the top of a double boiler until thick, then place the pan over simmering water. Add the grand Marnier and Marsala. Beat until the mixture thickens and coast the back of a spoon.
Spoon into the orange shells, and serve either hot or cold. Garnish if desired.
If served cold, the dessert can be prepared a day in advance. If a lighter taste is desired, some orange juice can be substituted for some of the liqueurs.
Source: adapted from Southwest Tastes by Ellen Brown
There is absolutely nothing wrong with a pure white cake coated with a thick vanilla frosting. But there certainly are ways to boost the flavor and surprise your dessert companions.
First, you can add some zest, literally, to the cake batter. The zest of one large orange or two lemons will offer a tease of flavor. When you make the frosting, adding the juice from that orange or the lemons will again offer a flavor burst.
To go further, apply this citrus glaze to the tops of your cake layers before assembling and frosting the cake. And, this glaze can be used in other situations: to complete a newly baked muffin, to add flavor to shortbread or sugar cookies, … This glaze is a very bright surprise.
Simple Citrus Glaze
Yield: ½ cup
- 1/3 cup super fine sugar
- 2-3 tablespoons orange juice
- Optionally 1 tablespoon orange liqueur [Grand Marnier, …]
Place the sugar and orange juice in a small saucepan. Use medium heat and stir constantly until the sugar is dissolved and the mixture is warm. Do not bring to a boil. Take off the heat and set aside until ready to use.
Apply to your cake or cookies with brush, saturating to the flavor level you desire: a little glaze for a hint of flavor or a soak to give your cake a definite citrus twist.
If using orange liqueur, begin with just 2 tablespoons of orange juice. Use 3 tablespoons of juice if not planning on using the liqueur. The flavor profiles with and without the liqueur are quite distinct.
Your options include substituting lemon or lime juice for the orange juice. Or, you can do a mélange with multiple fruit juices.
Source: inspired by Making Cupcakes with Lola by Victoria Jossel and Romy Lewis