If you're looking for a delectable and sophisticated main course that's perfect for any special occasion, Annabel Langbein's Vin d'Orange recipe is an absolute must-try. This classic French dish features tender, succulent chicken or duck braised in a luscious sauce made with blood oranges, white wine, and a hint of Grand Marnier, creating a rich and flavorful experience that will tantalize your taste buds.
Here are our top 3 tried and tested recipes!
VIN D'ORANGE
Oranges steeped in rosé produce a powerfully pretty house wine, with a flavor akin to Lillet or Campari. The most traditional versions from the south of France are made with bitter Seville oranges, the ones used for marmalade. This recipe, from Sally Clarke, a chef in London, is adjusted for the sweetness of American fruit. Your citrus should be organic and clean, because anything on the peel will end up in the wine. The end result is lovely plain or mixed with sparkling wine or water.
Provided by Julia Moskin
Categories brunch, dinner, cocktails, project
Number Of Ingredients 8
Steps:
- Slice the citrus in thick wheels and place it in a clean container (glass or hard plastic) with a wide mouth and a tight-fitting lid. Add the sugar, vanilla bean, cinnamon stick, the rosé and the vodka.
- Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit fermentation) and fasten the lid. Keep the jar in the refrigerator, shaking occasionally to dissolve the sugar. After about 6 weeks, mix in 1/4 cup dark rum and strain everything through a fine strainer or several layers of cheesecloth. Store in bottles at a cool room temperature or in the refrigerator; it will last indefinitely.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 48 grams
VIN D'ORANGE
I often serve small glasses of vin d'orange as a warm-weather aperitif. Anyone who enjoys Lillet is likely to enjoy this fruity and slightly bitter fortified wine. But be careful-it's quite potent. To stay true to its humble Provencal roots, I use very inexpensive vodka and dry white wine. I've even made it with wine from a box-with excellent results!
Yield makes about 6 cups (1.5 liters )
Number Of Ingredients 6
Steps:
- In a large glass jar, mix together the sugar, white wine, and vodka until the sugar dissolves. Add the orange and lemon quarters. Scrape the seeds from the vanilla bean and add them to the jar, then drop in the pod. Cover, and let stand undisturbed for 1 month in a cool, dark place.
- After 1 month, remove and discard the fruit; remove the vanilla pod (it can rinsed, dried, and used for another purpose; see page 14). Pour the mixture through a mesh strainer lined with a double thickness of cheesecloth or a coffee filter, then funnel the vin d'orange into clean bottles. Cork tightly and refrigerate.
- Serve over ice in small glasses with a twist of orange or lemon zest.
- Vin d'orange will keep for at least 6 months in the refrigerator.
- Although vin d'orange is usually made with sour oranges, if you can find only regular oranges, try this version, which is also quicker: In a large glass jar, mix together 1/2 cup (100 g) sugar; 1/2 cup (125 ml) vodka; one bottle (750 ml) rosé wine; 1/2 vanilla bean, split lengthwise; and 1 cinnamon stick. Add 2 navel oranges and 1 lemon, each quartered. Cover and let stand in a cool, dark place for up to 2 weeks, shaking every few days. Strain through cheesecloth and funnel into clean bottles.
VIN D'ORANGE PUNCH
To make this elegant winter party punch ideal for a chilly night, peak-season citrus and aromatics like vanilla bean, cinnamon, and cloves are infused with vodka and rosé for a whole week. This infusion time is worth it-it elevates this recipe from a casual mixer to a craft cocktail, with the added bonus of it being make-ahead so you can focus on the appetizers. When guests begin to arrive, all you'll have to do is top off their glasses with some bright and bubbly ginger ale and get to partying!
Provided by Martha Stewart
Categories Drink Recipes
Time P7D
Number Of Ingredients 11
Steps:
- Stir together wine, vodka, vanilla pod and seeds, cinnamon sticks, sugar, citrus slices, and cloves in a large nonreactive container. Cover with plastic wrap; refrigerate 1 week.
- Strain through a fine-mesh sieve lined with cheesecloth or a paper towel into an ice-filled punch bowl; discard solids. Add ginger ale, garnish with citrus rounds, and serve immediately.
Tips:
- Choose the right oranges. Blood oranges, navel oranges, or Valencia oranges are all good choices for vin d'orange. Look for oranges that are heavy for their size, with a deep color and smooth skin.
- Use a sharp knife to cut the oranges. This will help to prevent the oranges from becoming bruised or damaged.
- Be careful not to pith the oranges. The pith is the white part of the orange rind, and it is bitter. If you pith the oranges, your vin d'orange will be bitter as well.
- Use a variety of spices in your vin d'orange. Common spices used in vin d'orange include cinnamon, cloves, nutmeg, and ginger. You can also add other spices that you like, such as cardamom, star anise, or mace.
- Let the vin d'orange steep for at least 24 hours. This will allow the flavors of the spices to meld together and create a delicious and complex drink.
- Serve the vin d'orange chilled. Vin d'orange is best served chilled, either on its own or over ice.
Conclusion:
Vin d'orange is a delicious and versatile drink that can be enjoyed on its own or used in cocktails and other recipes. It is a great way to use up leftover oranges, and it makes a beautiful and festive drink for special occasions. With a little bit of planning and effort, you can easily make delicious vin d'orange at home. So next time you have some oranges on hand, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love