DENVER - Hosting a United in Orange watch party? Chef David Bondarchuck of Scratch Catering Services showed 9NEWS Anchor Kim Christiansen some simple dishes, which your guests are sure to love.
'United in Orange" Salad
Toss Spring Mix in Honey Orange Vinaigrette (Recipe follows)
Top with Orange Segments and Toasted Sliced Almonds
Honey Orange Vinaigrette
1/2 cup Fresh Squeezed Orange Juice
1/2 cup Olive Oil
3 Tbsp Honey
1/2 teaspoon Fresh Cracked Pepper
1 teaspoon Kosher Salt
Shake the ingredients in a jar until emulsified. Serve immediately.
Orange BBQ Sauce
2 Tbsp Olive Oil
2 tsp dried thyme leaves
3 tsp minced garlic
2 cups ketchup
1 cup orange marmalade
2 tablespoons Dijon Mustard
1/4 cup molasses
2 tablespoons white vinegar
1 teaspoon ground pepper
In a saucepan, add oil and onions and cook until tender but not browned. Add garlic cook another 2 minutes before adding the remaining ingredients. Once all ingredients are in pan bring to a simmer then remove from heat. Keeps for up to seven days in a jar refrigerated.
Serve with Grilled Chicken, Fried Chicken, Beef Brisket, Ribs, atop Hamburgers, etc.
In a saucepan, place
2 cups cleaned-well oranges sliced thin-rind and all
2 cups sugar
1 cup water
Bring to a boil and cook until reduced, and liquid is thick, oranges will be soft and translucent, about 30 minutes. Allow mixture to cool, and the puree the oranges.
Meanwhile, make the Vanilla Custard
2 cups whole milk
2 tsp pure vanilla extract
6 egg yolks
2/3 cup granulated sugar
1/4 cup corn starch
1 Tbsp unsalted butter
In a saucepan, scald the milk, and add the vanilla extract. set aside and allow to cool. With a whisk mix together the egg yolks, sugar, and corn starch until fully incorporated. slowly temper the scalded milk into the egg mixtures in small amounts, (If you dump all the hot milk in at once you will cook the eggs, work slowly: pouring small amounts of the milk mixture and whisking to incorporate)
Once all milk and egg mixtures are combined strain mixture through a fine strainer back into a sauce pan and return to heat. Whisking consistently until the mixture thickens. (You must whisky continuously or custard will scorch)
Once completed: Fold 1/2 cup pureed orange mixture in 2 cups of Vanilla Custard, fold mixture until fully incorporated.
Refrigerate until set (approximately 2 hours) Prepare the custard mixture for refrigeration by pressing a piece of plastic wrap directly onto the top of the custard. (This will prevent the custard from forming a skin) Do this step for the Orange Creme custard and remaining vanilla custard.
Pipe Orange Creme Custard into flutes or serving cups once chilled. Top with whipped cream, and garnish with a candied Orange Slice, or orange sprinkles.
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