25 and orange year Recipes

all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, vegetable oil, honey, granulated sugar, brown sugar, eggs, vanilla extract, warm coffee or strong tea, fresh orange juice, rye or whisky (see note), sliced almonds (optional)

red wine, good, tawny port , 10 year old, orange juice, freshly squeezed, orange peel, sugar , may use up to 1/2 cup more, cinnamon stick, anise seed, bosc pears , sauce may handle up to 6 pears, vanilla ice cream, good

fresh blackberries, year-old balsamic vinegar, unflavored greek yogurt or other whole-milk yogurt, sour cream, orange blossom honey, oven-dried brown sugar (see note below ) or turbinado sugar

i used to make a sabayon sauce and serve it like a pudding in tuiles (pronounced twill: a french cookie)cup and garnish with a few raspberries. a really nice dessert. i would cook the thin cookie on a silpat sheet and place over an upside down coffee cup and it would droop and make nice cup with flutes in the cookies., i have been away from cooking many years and i am trying to get back into it and remember half the stuff i have forgotten. oh 1 other tip you can take the plate you are going to serve the sabayon on and place a small fork on the side. shake powder sugar (orange sugar works too) or chocolate over the fork (or spoon) and take up the fork it will make a nice design on the plate and friends will think you are just too smart, tom, sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk, pear liqueur (optional)