Orange Creamsicle Float
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Mad Hungry, June 2011, Mad Hungry
27 Ratings
- 5 star values: 5
- 4 star values: 9
- 3 star values: 6
- 2 star values: 5
- 1 star values: 2
Martha Stewart Member
Rating: Unrated
I hadn't heard of the term either: Generally, the best way to prepare an orange to go into a dish is to supreme it. Supreming an orange, sometimes described as sectioning an orange, is when you cut an orange (or other citrus fruit) down to its most tender and jewel-like segments. It is easy to do and all you need to get started is a very sharp paring knife.
Read more: http://bakingbites.com/2011/04/how-to-supreme-an-orange/#ixzz3AfvHFYTn
Martha Stewart Member
Rating: Unrated
I would like to get clarification on Step 1. It reads
"Remove the rind from the oranges. Supreme the oranges into a small bowl and squeeze the juice from the membrane over them. Stir in the vanilla."
I am wondering what "Supreme" is supposed to mean?