Recipes from October 24, 2012

From Herald news servicesOctober 24, 2012 

Weekly recipes for October 24, 2012

Jiggly Orange Wedges

Time: 4 hours 20 minutes (20 minutes active). Servings: 6.

3 navel oranges
2 juice oranges (such as Valencia)
1 envelope unflavored gelatin
1 1/2 ounces vodka (optional)

Cut all 5 oranges in half crosswise, then carefully juice them. Do not crush the skins of the navel oranges. Strain the juice through a mesh colander, then measure out 1 3/4 cups.

Carefully scrape out and discard the pulp from the navel orange halves to form 6 half shells. Set aside.

In a small saucepan, combine 1/4 cup of the juice with the gelatin. Set aside for 5 minutes to let the gelatin dissolve. Heat the mixture over low heat, stirring occasionally, until the gelatin is dissolved and the mixture is clear, 3 to 4 minutes. Whisk in the remaining juice and the vodka, if using. Transfer the liquid to a measuring cup or small pitcher to make it easy to pour.

Arrange the orange shells, cut side up, in muffin tins or ramekins (to keep them upright). Divide the mixture between the shells, filling them halfway. Set the muffin tin in the refrigerator, then finish filling the oranges. Depending on the size of your oranges, you may only be able to fill 5 shells.

Cover the filled shells with plastic wrap and chill until firm, at least 4 hours and preferably overnight. Cut each half into 3 wedges before serving.

Nutrition information per serving (not including vodka): 35 calories; 7 calories from fat (0 percent of total calories); 0 grams fat (0 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 7 grams carbohydrate; 0 grams fiber; 6 grams sugar; 2 grams protein; 0 milligrams sodium.


Spicy Bat Wings

Makes 4 servings.

3 pounds chicken wings (about 16 pieces), rinsed and patted dry

Honey-mustard sauce:

1/4 cup Dijon mustard
3 tablespoons butter, melted
2 tablespoons honey
1 teaspoon cider vinegar
Coarse salt and freshly ground pepper

Hot sauce:

1/3 cup ketchup
2 to 3 tablespoons hot sauce
4 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper

Preheat broiler. Lay wings on a rimmed baking sheet, wing tips down. Place under broiler, 51/2 to 6 inches from heat source. Broil until golden brown and cooked through, rotating pan as -necessary, 35 to 40 minutes.

Using tongs, remove wings to a large bowl. Drain fat from baking sheet into heat resistant bowl, and discard.

To make honey-mustard sauce: Combine mustard, -butter, honey and vinegar.

To make hot sauce: Combine ketchup, hot sauce, butter, salt and pepper.

Toss wings with honey-mustard sauce. Return to baking sheet, wing tips down. Reserve bowl with remaining sauce. Place wings under broiler, and cook until sauce has glazed, 2 to 3 minutes, rotating pan once. Return wings to bowl, and toss to coat. Serve immediately with hot sauce.

--From Martha Stewart Living


Grape Eyeball Punch

Start to finish: 2 hours (15 minutes active). Servings: 12

8 cups grape juice
2 cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole all-spice
3 1-inch slices fresh ginger
3 cups green grapes
3 12-ounce bottles ginger beer or ale, chilled

In a large saucepan over medium heat, combine the grape juice, cinnamon sticks, cloves, allspice and ginger. Bring to a simmer, then remove from heat. Allow to cool to room temperature. Strain and discard the seasonings, then transfer to a large pitcher or punch bowl and chill until cold. Once chilled, add the grapes and ginger beer or ale.


Orange Haze

Start to finish: 10 minutes. Servings: 1

3/4 ounce orange liqueur
3/4 ounce milk chocolate cream liqueur
1/2 teaspoon honey
Orange zest

Pour the orange liqueur into a shot glass. Very slowly pour the chocolate liqueur down the side of the glass, then drizzle the honey over the top. Garnish with orange zest.


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