Pineapple with Rum and Orange Cream

Ingredients:

1 1/3 cups cream
1 pineapple, peeled and sliced
1 orange, zest and juice
4 tbsp brown sugar
1 tbsp dark rum
2 tbsp butter

Preparing:

Beat the cream with orange zest and juice until thicken.
Cover and refrigerate.

Melt butter in a frying pan and add half the sugar.
Fry pineapple over high heat for 5 minutes.
Sprinkle with the rest sugar and turn.

Remove pineapple from the pan and add the rum to the caramel sugar.
Pour the rum over the pineapple and serve with cold orange cream.

Orange and Carrot Jelly

Ingredients:

1/2 liter water
2 oranges, into gores
1 orange flavor gelatine envelope

Carrot Jelly:
2 cups milk
1 cup pineapple juice
250 g cream cheese
200 g sugar
200 g grated carrot
150 g cream
40 g unflavored gelatin

Preparing:

Bring to the boil a litre of water, add the orange gelatin and stir well to dissolve.
Allow to cool and pour 1 cm from the mixture over a mold.
Place orange gores on the bottom, wait for about 10 minutes and pour the remaining gelatine.
Refrigerate for 1 hour.

Moist unflavored gelatin in 1 cup of milk.
Heat the remaining milk along with sugar, cream cheese and cream and mix well.
Remove from heat when it starts to boil.

Allow to cool and add moisted gelatin, mixing well to dissolve.
Add the grated carrot and pineapple juice.

Pour the mixture over the orange gelatine and refrigerate for 2 hours.

Red Wine Christmas Jelly

Ingredients:

2 1/2 cups red wine
1/2 cup caster sugar
200 g frosted blackcurrants and redcurrants
2 cinnamon sticks
1 egg white
5 tsp gelatine
Rind of 1 lemon
Rind and juice of 1 orange

Preparing:

Combine the red wine, rinds, cinnamon and sugar in small pan.
Heat gently until the sugar has dissolved.

Put the orange juice in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leav it to go spongy.
Put a large pan filled with about 4 cm water on to boil.
Remove from heat when it boils, carefully lower the gelatine bowl into the water and stir until dissolved.

Stir the gelatine into the wine mixture and pour on a mold.
Refrigerate for 3 hours.

Christmas Chocolate and Cherry Cake

Ingredients:

7 ounces unsweetened chocolate, chopped
1 cup ground almonds
1 cup candied cherries, halved
3/4 cup sugar
1/3 cup quick-cook polenta
5 eggs, separated
5 tbsp all-porpouse flour
Finely grated zest of 1 orange

Preparing:

Place the polenta in a heatproof bowl and pour in 1/2 cup boiling water to cover.
Stir well, than cover the bowl and let stand for about 30 minutes.

Preheat oven to 180ºC (375ºF).

Melt the chocolate.
Whisk the egg yolks with the sugar until thick.
Beat in the chocolate, then fold in the polenta, ground almonds, flour and orange zest.

Whisk the egg whites in a greese-free bowl until stiff.
Fold 1 tbsp of the egg whites into the chocolate mixture to lighten it, then fold the rest and the cherries.

Spill the mixture into a greased mold and bake for 1 hour.

Thanksgiving Chocolate A,maretti Peaches

Ingredients:

4 ounces Amaretti cookies, crushed
2 ounces plain chocolate, chopped
4 firm ripe peaches
2/3 cup white wine
1 tbsp honey
1 tbsp sugar
1/4 tsp ground cinnamon
1 egg white
Grated zest of 1/2 orange

Preparing:

Preheat oven to 160ºC (175ºF).

Combine crushed cookies with chocolate, orange zzest, honey and cinnamon.
Add the beaten egg white and mix to bind the mixture.

Halve and pit the peaches and fill them with small mounds of the chocolate mixture.
Arrange them in a greased tray.

Mix the white wine and sugar and bathe peaches with the mixture.
Bake for 40 minutes.

Sweet and Spicy Spoon Dessert

Ingredients:

600 g chancaca or molasses
250 g fresh cheese
150 g grated coconut
1 cup sweet wine or Port
2 slices fried bread
15 chopped nuts
1 tbsp butter
1/2 tbsp grated orange peel
1/2 tsp ground cloves
Anise seeds

Preparing:

Cook the chancaca with 1 cup water, anise, grated orange and the cloves.
Add the nuts, cheese, coconut and butter when the chancaca has dissolved.

Add the bread cut in small pieces and the wine to the 10 minutes.
Cook moving constantly until the mixture thickens for 5 minutes.

Fruit Salad with Yogurt

Ingredients:

2 melons, 1 in small balls
2 cups strawberries

Sauce:
1/2 cup natural yogurt
2 tbsp sugar
2 tsp grated orange
Cinnamon

Preparing:

Divide a melon by half to form bowl.
Fill up with melon small balls and the strawberries.

Cover with 2 tbsp granulated sugar.
Let rest for 1 hour.

Sauce:
Mix well all the ingredients in a container.
Cover with plastic and refrigerate until serving.

Pomegranate Syrup

Ingredients:

2 cups pomegranate juice
1 1/4 cups sugar
1 strip orange rind

Preparing:

Combine all ingredients in a medium sauce pan.
Bring to the boil.

Reduce heat and cook until reduced to 1 1/2 cup.
Discard rind.

Pineapple Sorbet with Hibiscus Syrup

Ingredients:

500 g pineapple pulp
100 g icing sugar
40 g sugar
15 g dried hibiscus flowers
150 ml water
Juice of 1 lime
2 fresh mint leaves
Grated zest of 1 small orange

Preparing:

Mix the pineapple pulp with the icing sugar and the lime juice.
Pour the mixture into an ice cream maker and churn when the sugar dissolved.
Add the shredded mint leaves when the mixture begins to set.
Keep churn until obtaining the right texture.
Put the mixture into an airtight container and freeze for 30 minutes.

Boil the water with the orange zest and the hibiscus flowers.
Remove from heat, cover and leave to infuse for 10 minutes.

Strain through a sieve, add the sugar and reduce for 8 minutes.
Let cool when obtaining a smooth syrup.

Incorporate the cold hibiscus syrup into the pineapple sorbet with a spoon.

Chocolate and Orange Cake

Ingredients:

300 g semibitter chocolate
80 g sugar
80 g butter at room temperature
50 g flour 3 eggs
1 1/2 tbsp cognac
1 tsp baking powder
Grated rind 1 orange

Ganache Cover:
200 ml milk cream
200 g semibitter chocolate

Preparation:

Melt the chocolate in bath Maria and reserve.
Beat the sugar with the butter until it is pale.
Add the orange grated rind and the cognac.
Incorporate one by one the eggs, the melted chocolate, the flour and the baking powder.

Spill the mixture in a greased mold.
Bake at 160ºC (350ºF) for 30 minutes.
Retire of the mold and let cool.

Ganache Cover: Melt the chocolate in the milk cream.
Cover the cake with the warm ganache cover.

Baked Bananas with Orange and Ginger

Ingredients:

3 mature bananas
3/4 cup orange juice
1 tbsp margarine
1 tbsp grated ginger
1 tbsp sugar
Grated orange

Preparation:

Greased a mold with the margarine.

Cut bananas by half.
Introduce them in the mold.
Add ginger, the juice and the grated orange.

Bake at 350ºC (700ºF) for 45 minutes.
Sprinkle bananas with the juice 2 to 3 times.

Sprinkle the sugar when they gild.

Chilled Strawberry and Orange-flower Soup

Ingredients:

600 g strawberries
150 g wild strawberries
60 g granulated sugar
200 ml orange juice
50 ml orange-flower water
2 fresh mint springs
1 tbsp strawberry syrup
Juice of 2 limes

Preparing:

Mix the strawberries in a bowl.
Add the sugar and the lime juice.
Chill in the refrigerator for 1 hour.

Pour the orange juice, the orange-flower water and the strawberry syrup over the strawberries.
Sprinkle with mint leaves.
Chill in the refrigerator for 1 more hour.

Serve it with ice creams.

Chocolate and Orange Fondue

Ingredients:

60 ml Amarula Cream
20 ml orange juice
200 g bitter chocolate
170 g evaporated milk
1/2 teaspoon orange rind

Preparation:

Melt the chocolate in bath Maria, mixing constantly.

Add the Amarula, the orange juice, half of the evaporated milk and the orange rind.
Stir until smoothing.
Add the rest of milk until thickening.

Serve it with fresh fruits and cookies.

Tea and Orange Puddin

Ingredients:

5 eggs
2 bags black tea
2 "clavos de olor"
1 cinnamon stick
2 oranges (its juice)
1 cup cold heavy cream
3/4 cup boiling water
3/4 cup sugar
1/4 cup water
1/2 teaspoon salt

Preparation:

Stir the yolks with the sugar until obtaining a pale color.

Prepare the tea in the boiling water with the cinnamon and the "clavos de olor".
Let rest 2 minutes and retire the "clavos de olo", the cinnamon and the tea.

Soak the unflavored gelatin in 1/4 cup water for 5 minutes.
Dissolve in the tea.
Mix with the yolks and the orange juice.

Stir the heavy cream forming whipped cream.
Mix with the yolks.
Cover and refrigerated for 45 minutes.

Stir the egg whites with the salt on the verge of snow.
Add the egg whites to the previous mixture with envolving movements.

Spill the mixture in glasses.
To cover and refrigerated for4 hours.

Pumpkin Pudding

Ingredients:

2 tbsp orange juice

2 tbsp whisky

1 tsp vainilla

1/4 cup raisins

1 egg white

1 egg

1 tin pumpkin (ayote (15 oz))

2/3 cup evaporated milk

1/4 tsp cinnamon

1/4 tsp "clavo de olor"

1/4 tsp "nuez moscada"

1/3 cup oats

2 tbsp brown sugar

2 tsp melted butter

Preparation:

Warm up the whisky with the orange juice and vanilla, without leaving boils.

Add the raisins and reserve.

Stir the egg white with the egg, the ayote, the evaporated milk, the brown sugar and the spices.

Add the raisins mixture.

Place the mixture in greased soufflé molds.

Mix, apart, oats with the 2 tbsp brown sugar.

Add mantequilla melted.

Spill on pudines.

Bake at 190ºC (375ºF) for 30 minutes.

Retire of the oven and let cool for one hour before serving.

Orange Dessert

Ingredients:

250 ml condensed milk
4 tablespoons unflavor gelatin
5 cups orange juice
1/2 cup water

Preparation:

Soak in water the unflavor gelatin.
Melt it in bath Maria and let cool.

Mix the orange juice with the condensed milk and the gelatin.
Spill the mixture in a mold.
Let cool until it materializes.