2 navel oranges segmented (see note, below), juice reserved
1/2 cup orange marmalade
2 cups part-skim ricotta cheese
shortbread cookies for serving (optional)
Directions
In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
SEGMENTING AN ORANGE: Using a sharp knife, slice off top and bottom of orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.
I was completely flabbergasted that Ruby kept making it through every week. Beauty speaks louder than baking ability when it comes to ratings, I suppose.Kimberly should have won. She was the superior baker to both of the other finalists.
Tamal's show-stopper bake was a work of art!!!! It had me saying "Wow!" at first sight! But it made total sense that Nadiya would win. She was excellent in all 3 challenges. Her wedding cake bake was simply gorgeous.Who knew the Brits were such an emotional lot?! This final episode felt like an after-school special of fairy dreams except it wa
HELP!!! I began working on this today. I have gone through two unsuccessful pans of the caramel. I've made caramel before in a small batch for meringue and had no problem. I don't know what I'm doing wrong. I've made sure the pans were clean. They are heavy stainless steel. From the way it looks I'm thinking with this large amount (8
Sorry, but no. Funny you actually think so, but that is the mentality of peeps who are NOT in-the-know about the main food source. Do your research ... but then again, you can keep eating the way you want, it's no effect on me. You're the only one who can make positive, educated decisions /changes in your life to either benefit you or not. Again, n
I enjoy watching Martha's Cooking School, but recently I have become frustrated in that there is no details on Ghee (the clarified butter). I would enjoy seeing the technique and the end result. She seems to have it in a semi-solid form when she applies it to a pan or other ingredients. Can anyone point me in that direction?
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