Elegant Mandarin Orange Sauce recipe- what can go w. it?

Mevater

Fri, Dec 12 2008, 9:48 am

I just made it and it looks/tastes yum! Now what's easy to make, that I can use it with?

Recipe:
Mandarin oranges are sweeter and less tangy than standard oranges. If you like it a bit more tangy, be sure to use the optional orange zest. Serve Mandarin Orange Sauce over ice cream, pound cake, angel food cake, pancakes, or waffles.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
1 (11-ounce) can mandarin oranges
1 (6-ounce) frozen orange juice concentrate
2/3 cup granulated white sugar
1/3 cup water
1/2 teaspoon pure vanilla extract
1-1/2 teaspoon grated orange zest (optional)
2 Tablespoons light corn syrup
Preparation:
Drain mandarin oranges and save the liquid. Measure 1/3 cup of the drained liquid. (If you do not have enough, add water to make 1/3 cup.) Set aside.

In a heavy saucepan, bring the orange juice concentrate, sugar, 1/3 cup drained orange liquid, vanilla extract, grated orange rind, and corn syrup to a boil. Lower heat and simmer about 5 minutes.

Remove from heat and let cool to lukewarm. Fold in drained mandarin oranges. Refrigerate.

Serve Mandarin Orange Sauce over ice cream, pound cake, angel food cake, pancakes, or waffles.

Yield: about 3 cups

http://homecooking.about.com/o.....7.htm

Last edited by Mevater on Fri, Dec 12 2008, 12:05 pm; edited 1 time in total

Mevater

Fri, Dec 12 2008, 10:55 am

I'm thinking of this Almond Cake w/o the topping- sems easy enough.

http://allrecipes.com/Recipe/G......aspx

INGREDIENTS (Nutrition)
1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 2/3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk

1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Mevater

Sun, Dec 14 2008, 10:20 am

Update:

Cake was good (not super duper, though), but I prefer nut cakes w. separated eggs. I haven't found a nut cake recipe that tastes like separated eggs. w/o separating eggs. Interestingly, there are light tasting Chocolate cakes that don't require separating eggs.

The sauce was way to liquidy for use on cake. It would go much better on ice cream/ices/fruit.