I have had several inquires about the orange sauce I used for my Chocolate Oblivions so I decided to post the recipe for those who are curious to try it. This recipe is from Alice Medrich and one of my particular favorite dessert sauces.
Makes 2 cups
4 cups fresh orange juice
1/4 cup sugar
3 teaspoons arrowroot, dissolved in 2 teaspoons water
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
2 teaspoons grated orange zest
In a medium nonreactive saucepan over medium heat, reduce the orange juice to 2 cups.
Add the sugar and dissolved arrowroot to the reduced orange juice, Simmer for 1 minute until the sauce is slightly thickened.
Cool the sauce. Add the lemon juice and lemon and orange zests. Cover and refrigerate until needed. The sauce will be thin. Sauce keeps refrigerated for at least 3 weeks.
Another delicious dessert sauce that is also perfect for the holidays is Sauce Bijou. This is a tangy cranberry-raspberry sauce that goes well with chocolate and it also pairs well with the orange sauce.. This is another sauce from Alice Medrich
Makes 2 cups
12 ounces raw cranberries, fresh or frozen
3/4 cup red seedless or strained raspberry preserves
3/4 cup sugar
Wash and pick over the cranberries. Drain and combine with the sugar in the bowl of a food processor or blender. Puree as finely as possible.
Press the puree through a medium-fine sieve to remove the toughest skins. You will end up with about 1/3 cup tough dry pulp and skins to discard. Stir the strained raspberry preserves into the cranberry puree. The sauce may be made and stored in the refrigerator for up to 3 weeks or frozen for 6 months. Never heat the sauce, even to thaw it.
Chantilly Cream is nothing more that sweetened lightly whipped cream.
To make about 2 cups, pour 1 cup of whipping cream into a chilled bowl and beat it slowly until it begins to foam. Gradually increase the speed to moderate and continue to beat until the beater leaves traces on the surface of the cream and the cream holds soft peaks. Fold in 2 tablespoons of confections sugar and a few tablespoons of brandy, rum or sweet liqueur, or a few tablespoons of pure vanilla extract.