361 triple recipes

Chocolate orange cheesecake layers a chocolate cream cheese base with a Grand Marnier-and-orange-zest top on a chocolate wafer crust. A two-tone showstopper for special occasions.

Cantaloupe Melba with sliced melon, raspberry sherbet, and a fresh raspberry Melba sauce. An elegant no-cook dessert with optional orange liqueur.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Orange cheesecake with a fresh cranberry-orange topping, orange zest graham cracker crust, and a splash of Grand Marnier. Bright, citrusy, and perfect for the holidays.

A layered Italian cassata cake with orange-ricotta filling, chocolate, candied citron, and vanilla frosting topped with pistachios. A Sicilian bakery classic you can make at home.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Classic champagne punch with white wine, champagne, fresh lemon juice, grated pineapple, orange liqueur, and soda water. A big-batch party punch bowl recipe for weddings, showers, and celebrations.

Raspberry sangria mixes dry white wine with raspberries, orange liqueur, apple juice, and sliced citrus for a fruity, refreshing pitcher cocktail. White wine sangria perfect for summer parties and brunch.

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

Tropical cheesecake on a coconut macaroon crust topped with fresh mango slices and a Grand Marnier orange sauce. A showstopper dessert that brings island vibes to every creamy, citrusy bite.