Thursday, July 16, 2009

Orange Broccoli Almondine

Here is another flavor for broccoli – orange. If you happen to have a fresh Clementine or tangerine, you could use a peeled one here.
Sliced almonds are sometimes hard to find, even during the holiday season. I look for them then and stock up for the rest of the year. Nuts freeze well. I would dearly love to learn of a home method or device for slicing almonds. I haven’t found one yet. If you know of one, please leave a comment here for the rest of us. Thanks!
Below, I have listed the recipe that inspired this dish. Thanks to Cyndi.
1 bunch (2 - 3 heads) broccoli
1 can (4 oz.) mandarin orange segments, drained
2 Tbsp. butter or margarine
¼ cup sliced almonds
1 cup orange juice
1 Tbsp. sherry
1 Tbsp. cornstarch

Wash, trim and steam broccoli in spears as in previous recipe for Steamed Broccoli.
After draining, return broccoli to bottom of steamer and toss with oranges.
While broccoli is steaming, make sauce:
Melt butter in small saucepan. Add almonds and sauté until they turn a pale golden color.
Put cornstarch in bottom of small bowl. Slowly add orange juice, stirring to dissolve.
Stir in sherry. Add juice to pan with almonds and slowly bring to boil, stirring constantly until thickened.
Pour sauce over broccoli and serve.
Serves 4 - 6.
From: “Merrill and Cyndi Bowan” sparrow@XXXXXX
Date: 5/24/2003 2:40 PM

Steamed Broccoli with Almond Orange Butter

1 bunch fresh broccoli
3 T. butter
1/4 c. thinly sliced almonds
2 tsp. grated orange rind

Remove tough stems from broccoli; cut into florets about 2" long. Place in a microwaveable glass baking dish just large enough to hold all in one layer. Sprinkle with 2-3 T. water; cover tightly and microwave on HIGH for 6-8 minutes or until crisp-tender.
Meanwhile, in a small skillet, melt butter. Add almonds and sauté until almonds begin to turn pale golden. Stir in orange rind. Pour over broccoli and serve.
Serves 4-6.

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