Last week, I saw a french cook on TV preparing crab cakes served over
orange sauce. It looked good and I want to try making the sauce. The
ingredients were listed without proportions:
Orange Juice
Gran Marnier
Vanilla

Would anyone care to suggest an appropriate ratio of juice to brandy?

In article >,
Bob Simon > wrote:

> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. It looked good and I want to try making the sauce. The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?

I'd probably use about 1 shot per pt.

But since I've not tried that recipe, I await others input!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
Bob Simon > wrote:

> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. It looked good and I want to try making the sauce. The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla

This sounds like it might be OK as an ice cream topping, but (for my
taste) it might be a bit too one-dimensionally sweet for crab cakes.

I've often made variations of a quick sauce that can be used for duck a
l'orange and other savory dishes. Basically, you mix orange marmalade
with soy sauce, adjusting proportions to get the desired balance of
sweet/salty. You can dilute it with broth, consommé, or wine. Add a
bit of wine vinegar for piquant notes. Black pepper for a bit of heat.
Cook it down to concentrate flavors or use a thicker version as a glaze
on poultry, pork, lamb, etc. I've never used it on crab cakes, but I
bet it could work.

--
Julian Vrieslander

Bob Simon > wrote:

> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. It looked good and I want to try making the sauce. The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?

If it was cooed, I'd say 4 to 1.

-sw

On Sat 04 Oct 2008 07:19:02p, Bob Simon told us...

> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. It looked good and I want to try making the sauce. The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?
>

To give you a more direct answer and a note on procedure, I would first
reduce the orange juice by at least a third if not half. Then add the
Grand Marnier in a ratio of 3 parts reduced orange juice to one part Grand
Marnier. Add only a modicum of vanila, then flame off the alcohol.

HTH

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 4hrs 9mins
*******************************************
Just in one of my moods. I think that
helped.

"Bob Simon" > wrote in message
...
> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. It looked good and I want to try making the sauce. The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?


I'd use at least 3:1, maybe 6:1 after tasting. I'd probably add some butter
too. I often make a similar sauce to put over scallops that have been
seared in butter. After cooking, remove the scallops to a warmed plate. I
add OJ, reduce with either sherry or Gran Marnier. If you drink frozen OJ
you can just use some of the concentrate instead of the juice.

"Julian Vrieslander" > wrote in
message
...
> In article >,
> Bob Simon > wrote:
>
>> Last week, I saw a french cook on TV preparing crab cakes served over
>> orange sauce. It looked good and I want to try making the sauce. The
>> ingredients were listed without proportions:
>> Orange Juice
>> Gran Marnier
>> Vanilla
>
> This sounds like it might be OK as an ice cream topping, but (for my
> taste) it might be a bit too one-dimensionally sweet for crab cakes.
>

Not as sweet as you may think, but definitely not tart. You can use orange
vinegar too if you think it is too sweet.

On Sat, 4 Oct 2008 23:01:13 -0400, "Edwin Pawlowski" >
wrote:

>
>"Bob Simon" > wrote in message
.. .
>> Last week, I saw a french cook on TV preparing crab cakes served over
>> orange sauce. It looked good and I want to try making the sauce. The
>> ingredients were listed without proportions:
>> Orange Juice
>> Gran Marnier
>> Vanilla
>>
>> Would anyone care to suggest an appropriate ratio of juice to brandy?
>
>
>I'd use at least 3:1, maybe 6:1 after tasting. I'd probably add some butter
>too. I often make a similar sauce to put over scallops that have been
>seared in butter. After cooking, remove the scallops to a warmed plate. I
>add OJ, reduce with either sherry or Gran Marnier. If you drink frozen OJ
>you can just use some of the concentrate instead of the juice.
>

Reacting to you saying you sear in butter.... try searing in a film of
oil that can take high heat and add just a sliver of butter to
whatever sauce you're making. It's unbelievable how buttery tasting
the sauce becomes.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
Sqwertz > wrote:

> Bob Simon > wrote:
>
> > Last week, I saw a french cook on TV preparing crab cakes served over
> > orange sauce. It looked good and I want to try making the sauce. The
> > ingredients were listed without proportions:
> > Orange Juice
> > Gran Marnier
> > Vanilla
> >
> > Would anyone care to suggest an appropriate ratio of juice to brandy?
>
> If it was cooed, I'd say 4 to 1.
>
> -sw

Eating freeway pigeons Steve? ;-)
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article >,
"Edwin Pawlowski" > wrote:

> "Julian Vrieslander" > wrote in
> message
> .
> net...
> > In article >,
> > Bob Simon > wrote:
> >
> >> Last week, I saw a french cook on TV preparing crab cakes served over
> >> orange sauce. It looked good and I want to try making the sauce. The
> >> ingredients were listed without proportions:
> >> Orange Juice
> >> Gran Marnier
> >> Vanilla
> >
> > This sounds like it might be OK as an ice cream topping, but (for my
> > taste) it might be a bit too one-dimensionally sweet for crab cakes.
> >
>
> Not as sweet as you may think, but definitely not tart. You can use orange
> vinegar too if you think it is too sweet.

Hey! Is there enough sugar in Orange Juice to ferment into Vinegar?
I'm making apple right now but sure would be interested in trying that!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

> On Sat, 4 Oct 2008 23:01:13 -0400, "Edwin Pawlowski" >
> wrote:
>
>>
>> "Bob Simon" > wrote in message
>> ...
>>> Last week, I saw a french cook on TV preparing crab cakes served
>>> over orange sauce. It looked good and I want to try making the
>>> sauce. The ingredients were listed without proportions:
>>> Orange Juice
>>> Gran Marnier
>>> Vanilla
>>>
>>> Would anyone care to suggest an appropriate ratio of juice to
>>> brandy?
>>
>>
>> I'd use at least 3:1, maybe 6:1 after tasting. I'd probably add
>> some butter too. I often make a similar sauce to put over scallops
>> that have been seared in butter. After cooking, remove the scallops
>> to a warmed plate. I add OJ, reduce with either sherry or Gran
>> Marnier. If you drink frozen OJ you can just use some of the
>> concentrate instead of the juice.
>>
>
> Reacting to you saying you sear in butter.... try searing in a film of
> oil that can take high heat and add just a sliver of butter to
> whatever sauce you're making. It's unbelievable how buttery tasting
> the sauce becomes.

That's an old trick which also cuts down on the fat a bit

Jill

Wayne Boatwright wrote:
> On Sat 04 Oct 2008 07:19:02p, Bob Simon told us...
>
>
>>Last week, I saw a french cook on TV preparing crab cakes served over
>>orange sauce. It looked good and I want to try making the sauce. The
>>ingredients were listed without proportions:
>>Orange Juice
>>Gran Marnier
>>Vanilla
>>
>>Would anyone care to suggest an appropriate ratio of juice to brandy?
>>
>
>
> To give you a more direct answer and a note on procedure, I would first
> reduce the orange juice by at least a third if not half. Then add the
> Grand Marnier in a ratio of 3 parts reduced orange juice to one part Grand
> Marnier. Add only a modicum of vanila, then flame off the alcohol.


Why not start with frozen orange juice concentrate?
--Lia

On Sat, 04 Oct 2008 19:38:26 -0700, Julian Vrieslander wrote:

> In article >,
> Bob Simon > wrote:
>
>> Last week, I saw a french cook on TV preparing crab cakes served over
>> orange sauce. It looked good and I want to try making the sauce. The
>> ingredients were listed without proportions:
>> Orange Juice
>> Gran Marnier
>> Vanilla
>
> This sounds like it might be OK as an ice cream topping, but (for my
> taste) it might be a bit too one-dimensionally sweet for crab cakes.
>

that sounded odd to me, too.

your pal,
blake

On Oct 4, 9:19*pm, Bob Simon > wrote:
> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. *It looked good and I want to try making the sauce. *The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?

I made this recipe in conjunction with a sesame-seed coated chicken
breast; it was delicious:

Orange Sauce

1 tablespoon butter
2 tablespoons flour
1 cup chicken broth
1/2 cup orange juice
2 teaspoons finely grated orange peel
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon lemon juice
a dash of Cointreau or brandy, optional

(I had Grand Marnier, so used it)

In a saucepan, melt butter; stir in flour until smooth and well
blended. Add chicken broth, orange juice and orange peel. Continue
cooking over medium heat, stirring constantly, until mixture boils.
Simmer for 1 to 2 minutes. In another saucepan, combine the sugar and
vinegar; cook until golden in color. Stir in orange juice mixture;
remove from heat and stir in lemon juice and brandy, if using.

N.

On Oct 4, 10:19�pm, Bob Simon > wrote:
> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. �It looked good and I want to try making the sauce. �The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?

16 oz OJ
2 oz Gran Manier
6 ox Vodka

Julia Altshuler wrote:
> Duh'Wayne Boob wrote:
> > Bob Simon told us...
>
> >>Last week, I saw a french cook on TV preparing crab cakes served over
> >>orange sauce. �It looked good and I want to try making the sauce. �The
> >>ingredients were listed without proportions:
> >>Orange Juice
> >>Gran Marnier
> >>Vanilla
>
> >>Would anyone care to suggest an appropriate ratio of juice to brandy?
>
> > To give you a more direct answer and a note on procedure, I would first
> > reduce the orange juice by at least a third if not half. �Then add the
> > Grand Marnier in a ratio of 3 parts reduced orange juice to one part Grand
> > Marnier. �Add only a modicum of vanila, then flame off the alcohol.
>
> Why not start with frozen orange juice concentrate?

Because Duh'Wayne is not a cook, instead he's an idiot.

Nancy2 wrote:
> On Oct 4, 9:19 pm, Bob Simon > wrote:
>> Last week, I saw a french cook on TV preparing crab cakes served over
>> orange sauce. It looked good and I want to try making the sauce. The
>> ingredients were listed without proportions:
>> Orange Juice
>> Gran Marnier
>> Vanilla
>>
>> Would anyone care to suggest an appropriate ratio of juice to brandy?
>
> I made this recipe in conjunction with a sesame-seed coated chicken
> breast; it was delicious:
>
> Orange Sauce
>
> 1 tablespoon butter
> 2 tablespoons flour
> 1 cup chicken broth
> 1/2 cup orange juice
> 2 teaspoons finely grated orange peel
> 2 tablespoons sugar
> 2 tablespoons vinegar
> 1 tablespoon lemon juice
> a dash of Cointreau or brandy, optional
>
> (I had Grand Marnier, so used it)
>
> In a saucepan, melt butter; stir in flour until smooth and well
> blended. Add chicken broth, orange juice and orange peel. Continue
> cooking over medium heat, stirring constantly, until mixture boils.
> Simmer for 1 to 2 minutes. In another saucepan, combine the sugar and
> vinegar; cook until golden in color. Stir in orange juice mixture;
> remove from heat and stir in lemon juice and brandy, if using.
>
> N.

This one is definitely saved, Nancy! Thank you!

kili

On Tue, 7 Oct 2008 11:14:06 -0700 (PDT), Nancy2
> wrote:

>(I had Grand Marnier, so used it)

I think you made a good decision.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

My latest gastro-wheeze: orange peel.

MUCH better for flavouring cooked dishes - cooked orange flesh is all soggy
and TOO sweet, because cooking turns starch to sugars, IIRC.

Whereas, toss in a few nail-finger-sized pieces of peel and they not only
flavour the whole dish (for FREE) but cooking turns them into a nice chewy
consistency.

Mmmmm.




>>>>>>>>>---------------------<<<<<<<<<


http://www.gillsmith999.plus.com/


>>>>>>>>>---------------------<<<<<<<<<

In article >,
"Gill Smith" > wrote:

> My latest gastro-wheeze: orange peel.
>
> MUCH better for flavouring cooked dishes - cooked orange flesh is all soggy
> and TOO sweet, because cooking turns starch to sugars, IIRC.
>
> Whereas, toss in a few nail-finger-sized pieces of peel and they not only
> flavour the whole dish (for FREE) but cooking turns them into a nice chewy
> consistency.

Orange peel is also a nice addition to a mocha-latte. A few shreds of
peel, muddled in the bottom of the cup, before the addition of the
chocolate, coffee, and milk. The orange adds a bit of tang, which
counters the richness of the chocolate.

For those who have not experimented with using citrus peel - you want
only the topmost, colored layer, not the white stuff underneath (which
is bitter). Microplane graters are useful here.

--
Julian Vrieslander

"Julian Vrieslander" > wrote in
message
...
> In article >,
> "Gill Smith" > wrote:
>
>> My latest gastro-wheeze: orange peel.
>>
>> MUCH better for flavouring cooked dishes - cooked orange flesh is all
>> soggy
>> and TOO sweet, because cooking turns starch to sugars, IIRC.
>>
>> Whereas, toss in a few nail-finger-sized pieces of peel and they not only
>> flavour the whole dish (for FREE) but cooking turns them into a nice
>> chewy
>> consistency.
>
> Orange peel is also a nice addition to a mocha-latte. A few shreds of
> peel, muddled in the bottom of the cup, before the addition of the
> chocolate, coffee, and milk. The orange adds a bit of tang, which
> counters the richness of the chocolate.
>
> For those who have not experimented with using citrus peel - you want
> only the topmost, colored layer, not the white stuff underneath (which
> is bitter). Microplane graters are useful here.

Can't believe I've been throwing away peel for years.

Only things now I 'waste' are banana skins and fish innards/bones/heads.




>>>>>>>>>>---------------------<<<<<<<<<


http://www.gillsmith999.plus.com/


>>>>>>>>>---------------------<<<<<<<<<