Citrus Recipe Ebook Edited-3

WHAT’S INSIDE • Orange Recipes • Tangerine Recipes • Grapefruit Recipes ORANGE RECIPES

Intro Appetizers Salads Breakfast Drinks Entrees Side Dishes Sauces Soup Desserts Click here to go back to the Table Of Contents 4

Introduction

Oranges are the fruit of the citrus tree species Citrus x sinensis. They first arose as a hybrid between two other citrus species: the pomelo and the mandarin. Oranges are cultivated in warm climates around the world for their sweet, tangy flesh and nutritious juice. Named for the bright orange color of their rind, oranges add a touch of sunshine to any table. The season for different oranges varies, but the availability of oranges typically extends from November through June.

Oranges are small to medium sized citrus fruits that are available in several varieties. The flavors of oranges range from tart, to deeply sweet, to quenching and refreshing. Valencia oranges are prized for their refreshing juice, Navel oranges provide a good amount of sweet flesh, and the smaller varieties often offer a tangy berry- like taste.

Oranges are also prized for their nutrition. Oranges contain no fat, no cholesterol, and no sodium. A single small orange will contain about 45 calories, 174mg of potassium, 11g of carbohydrates, 2.3g of dietary fiber, vitamins A, D, C, B-12, B-6, as well as calcium, iron, and magnesium.

Oranges are treasured around the world for their refreshing flavor and their nutritional value. Not only are oranges full of vitamins and minerals that are essential to good health, their unique flavor lends itself to a wide range of recipes. The delicious, zesty orange provides a unique citrus taste that makes dishes stand out.

Orange juice can be used to add bright tropical flavors to marinades for fish, poultry, and meats of all kinds. The zest of orange rind is a key ingredient for dressings, sauces, candies, and baked goods. The flesh of oranges can be added to salads, desserts, and many savory dishes. Orange juice and fruit can both be used to make the most delicious drinks, smoothies, or ice cream. When you are looking for a taste of the tropics that is sweet, refreshing, and nutritious, the versatile orange is sure to please. Click here to go back to the Table Of Contents 5

Appetizers Farmers Market Cheese Platter With Citrus Quince Paste

INGREDIENTS • 1/4 cup Grapefruit Juice • 1/2 teaspoon Orange zest • 1 block Quince paste • 3 each Farmers market cheeses

PREPARATION: • In a small pot, melt the quince paste over low heat. Add the orange zest and grapefruit juice; simmer for 5–8 minutes. Pour mixture into a 2-inch 1/6 pan and allow to fully cool in the refrigerator.

• Arrange 3 different varieties of cheeses on a plate. Slice the citrus-quince paste and serve. Click here to go back to the Table Of Contents 6

ORANGE MARINATED SHRIMP SALT BLOCKS RECIPE

INGREDIENTS

● 18 head-on Shrimp, U-7 ● 1 ½ cups Orange Juice ● ½ cup rice wine vinegar ● ½ cup sweet soy sauce ● 2 tbsp. sugar ● 1 bunch Thai basil, coarsely chopped ● 4 Thai chiles, seeded, minced ● 2 shallots, minced ● 1 stalk lemongrass, minced

FOR GARNISH ● 18 Orange Slices, if desired ● 9 stalks lemongrass, cut in half, if desired ● 18 dill sprigs, if desired

EQUIPMENT ● 6 salt bricks*

*Salt bricks can be purchased online. Click here to go back to the Table Of Contents 7

PREPARATION:

1. Lay shrimp on their back; score the shell between the fins with a

paring knife. Combine remaining ingredients and place in a zipper-

sealed plastic bag.

2. Add shrimp to Orange Juice mixture; seal tightly and refrigerate overnight.

3. Place salt bricks on rack in oven. Preheat oven to 350° F. Remove

shrimp from Orange Juice mixture.

4. Place shrimp on salt brick and cook for 6 to 8 minutes or until done,

turning over while cooking.

NOTES:

● Salt bricks will become very hot; handle very carefully.

● Serving Suggestion: Remove head from shrimp. Place Orange Slices

on serving plates. Cut lemon grass stalks in half; skewer cooked

shrimp with lemon grass. Garnish with dill sprigs, if desired. Click here to go back to the Table Of Contents 8

GOURMET PEANUT BUTTER AND JELLY

INGREDIENTS

• 1/4 cup Orange Juice

• 1/4 cup Orange zest

• 1/2 cup Sugar

• 2 cups Heavy cream

• 3 each Egg yolks

• 1 tablespoons Vanilla extract

• 3/4 cup Concord grape jelly

• 1 loaf Brioche

• 6 tablespoons Butter, unsalted

• 1/2 cup Chunky peanut butter Click here to go back to the Table Of Contents 9

PREPARATION:

• Over a double boiler, combine the sugar, zest, heavy cream, egg yolks and vanilla extract. Whisk over the boiler for 15 minutes. Allow mixture to cool.

• In a small pot, combine the jelly and the orange juice; reduce to 1/2 cup. Allow to cool and solidify.

• Cut the brioche into 3/4-inch-thick slices.

• Place the butter in a large rondeau over medium-high heat. As the butter is browning, dip the slices of brioche into the cooled heavy cream mixture; allow the excess to run off. Cook brioche slices like French toast. When each piece is done, place on a cooling rack.

• Cut each piece of bread into various shapes and dollop chunky peanut butter around, followed by the jelly. Cover with other pieces of the citrus brioche and serve. Click here to go back to the Table Of Contents 10

Orange Grilled Chicken with Spicy Homemade Caramel Popcorn

INGREDIENTS

• 2 cups Orange Juice

• 2 teaspoons Orange zest, divided

• 1/4 cup Soy sauce

• 1 Jalapeño, cut in quarters, seeds removed

• 4 each Chicken breasts, 6-oz. portions

• 4 cups Popcorn, popped

• 1 cup Sugar

• 1/2 cup Heavy cream

• 1 teaspoon Crushed Aleppo pepper Click here to go back to the Table Of Contents 11

PREPARATION:

Reduce orange juice to 1 cup. Divide into 2 containers, 3/4 cup and 1/4 cup.

Pour the 3/4-cup reduction into a bowl. Add 1 teaspoons orange zest, soy sauce, jalapeño and chicken breasts. Let marinate for 1 hour in the refrigerator.

Lay the popped popcorn on a parchment paper–lined sheet pan.

Place the sugar in a 2-quart saucepan over low heat until all of it has melted and is caramelizing. When all the sugar has caramelized, add the heavy cream, 1/4 cup reduced orange juice, the remaining zest and the Aleppo pepper; stir for one minute. Drizzle evenly over the popcorn. Allow caramel time to cool and become semi-hard.

Remove the chicken breasts from the marinade and cook on a preheated grill until an internal temperature of 145ºF has been reached.

Place the chicken on a plate and garnish with the citrus popcorn. Click here to go back to the Table Of Contents 12

Smoked Lamb Shoulder With Citrus Mint Gastrique

INGREDIENTS

• 3 cups Grapefruit Juice • 2 tablespoons Orange zest • 1/4 cup Dried rosemary • 1/4 cup Dried thyme • 1/4 cup Black peppercorns, crushed • 1/4 cup Smoked paprika • 1/4 cup Brown sugar • 2 tablespoons Kosher salt • 1 each Lamb shoulder, bone in • 1 cup Mint jelly • 1/4 cup Apple cider vinegar • 1/2 loaf French bread, sliced 1/4-inch thick on a bias • Olive oil • Salt • White pepper • 2 cups Mesclun greens • 1/4 cup Apple cider vinaigrette Click here to go back to the Table Of Contents 13

PREPARATION:

Combine the spices; divide the mixture in half. Place the lamb shoulder in a stainless steel bowl. Mix one half of the spices with 2 cups of grapefruit juice; pour over the lamb.

Prepare your smoker using cherry wood. After 1 hour of marinating, remove the lamb from the liquid, pat dry and coat with the other half of the spice mixture.

Smoke the lamb over a bed of aluminum foil for 10 hours, until fork tender. Remove the lamb from the smoker. Let rest for 20 minutes.

While the lamb is resting, in a small saucepot, add the mint jelly and remaining 1 cup of grapefruit juice. Reduce for approximately 20 minutes until the mixture becomes syrupy. Add the apple cider vinegar, remove from heat and keep warm.

Brush the cut French bread with olive oil and season with salt and pepper; toast the bread and lay 4 slices on each plate.

Pull the lamb shoulder into pieces, each about the same size as half an egg. Place the meat over the toast points, drizzle the mint jelly and grapefruit juice gastrique over the top, and garnish in between with mesclun that has been tossed with the vinaigrette. Click here to go back to the Table Of Contents 14

Steak Kabob with OJ Hoisin Sauce

INGREDIENTS

• 1 cup Orange

• 1 cup Orange juice

• 1 cup Hoisin sauce

• ¼ cup Lime juice

• 3 tbsp. Sriracha sauce

• ½ bunch Fresh cilantro, roughly chopped

• Flank steak, sliced into 4×1-inch strips

• 16 each Bamboo skewers, soaked in water overnight

• Cilantro sprigs, if desired Click here to go back to the Table Of Contents 15

PREPARATION:

Preheat grill.

Combine Orange Juice, hoisin sauce, lime juice, sriracha sauce and cilantro in mixing bowl.

Add flank steak strips; cover tightly and refrigerate overnight.

Thread steak strips onto bamboo skewers. Grill over medium heat until desired doneness.

Garnish with Orange Wedges and cilantro sprigs, if desired. Click here to go back to the Table Of Contents 16

Salad Citrus Cured Beef Tenderloin Over Orange And Fennel Salad

INGREDIENTS

For Citrus Dust: • 2 Oranges • 1 Grapefruit • 1 Lemon

For Beef: • 2 cups kosher salt • ¾ cup light brown sugar • ¼ cup orange zest, minced • 1 lb. beef tenderloin, center cut, trimmed

For Salad: • 2 cups orange segments • 4 cups frisée, cleaned • 2 cups fennel, thinly shaved • ¼ cup orange juice • ¼ cup extra-virgin olive oil Click here to go back to the Table Of Contents 17

PREPARATION:

Prepare Citrus Dust one day in advance: Zest oranges, grapefruit and lemon. Spread zest on layer of parchment paper; dry overnight. Grind zest in spice grinder into a powder. Reserve 1 teaspoon of Citrus Dust for garnish. Combine salt, brown sugar, orange zest and Citrus Dust in medium bowl.

Lay 12×12-inch square of plastic wrap on counter. Place 1/3 of salt mixture in center of plastic wrap; lay beef tenderloin on top. Place remaining salt mixture on top and sides of beef tenderloin, pressing to cover completely. Pull the plastic wrap tightly around the beef and seal. Place beef in zipper-topped plastic bag; seal. Place beef in refrigerator and cure for 24 hours, turning over every 8 hours. Remove beef tenderloin from plastic wrap; brush off all salt mixture. Slice beef thinly.

Prepare Salad: Place all ingredients in large bowl; toss gently to combine.

To serve, fan slices of beef tenderloin on serving plates; place salad mixture on top of beef tenderloin. Sprinkle reserved Citrus Dust around rims of plates. Click here to go back to the Table Of Contents 18

Cranberry Walnut Wild Rice Salad Recipe INGREDIENTS

• ¾ cup Orange Segments, seeded

• ½ cup Grapefruit Segments, seeded

• 2 cups Orange juice

• Orange Zest, for garnish

• 2 tbsp olive oil

• ½ cup yellow onion, diced

• 2 cups wild rice

• 2 cups water

• 1 bay leaf

• Salt to taste

• ¾ cup celery, diced

• ½ cup dried cranberries, chopped

• ½ cup walnuts, chopped

• 2 tbsp. sherry vinegar

• 2 tbsp. olive oil

• Pepper to taste

• 1 cup mixed greens Click here to go back to the Table Of Contents 19

PREPARATION:

Place olive oil and onions in medium saucepan; sauté for 3 to 4 minutes. Add wild rice, Orange Juice, water and bay leaf; season to taste with salt. Cook for 20 to 25 minutes, until rice is tender but not overcooked (rice grains will split open when cooked). Remove from heat; let stand for 5 minutes. Remove bay leaf; fluff with fork and refrigerate until chilled.

Combine chilled rice, celery, cranberries, walnuts, Orange Segments, Grapefruit Segments, sherry vinegar and olive oil in large mixing bowl; mix well to combine and season with salt and pepper to taste. Place small bed of mixed greens on serving plates and spoon wild rice salad on top. Garnish with Orange Zest. Click here to go back to the Table Of Contents 20

OJ Smoked Salmon with Pickled Onion

INGREDIENTS

• 2 cups Orange Juice

• 2 Grapefruit, peeled, cut into ¼-inch slices

• 1 cup water

• 1 cup champagne vinegar

• 3 tbsp. sugar

• 3 tbsp. pickling spice

• 1 red onion, sliced, separated into rings

• 1 bunch frisée, cleaned

• 12 oz. smoked salmon

• ¼ cup extra virgin olive oil

• Salt to taste

• Pepper to taste Click here to go back to the Table Of Contents 21

PREPARATION:

Combine Orange Juice, water, vinegar, sugar and pickling spice in small saucepan; bring to a boil. Turn off heat and add onion rings; remove from stove and cool to room temperature. Remove onion rings; reserve pickling liquid.

Place bed of frisée on serving plates; top with one grapefruit slice. Place layer of onion rings on top of grapefruit slice, then layer of salmon.

Repeat layers with Grapefruit slices, onion rings and salmon. Garnish with frisée, if desired.

Remove 1/3 cup reserved pickling liquid; whisk in olive oil. Drizzle mixture over grapefruit towers. Season with salt and pepper to taste.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Click here to go back to the Table Of Contents 22

Roasted Chicken and Orange Harvest Salad

INGREDIENTS

For Orange Harvest Salad: • 1 cup orange juice • 1 cup orange segments • 2 cups celery root, cut into julienne • ¼ cup sour cream • ½ cup parsley, minced, divided

For Red Walnut Mixture: • 1 cup red walnuts, toasted, coarsely chopped* • ¼ cup shallot, minced • 1/3 cup extra virgin olive oil • Salt and pepper to taste • 6 (4-ounce) boneless skinless chicken breast • Parsley sprigs, if desired Click here to go back to the Table Of Contents 23

PREPARATION:

Prepare Harvest Salad: Combine Orange Juice, Orange Segments, celery root, sour cream and ¼ cup chopped parsley in medium bowl; toss to combine. Refrigerate.

Prepare Red Walnut Mixture: Combine walnuts, shallot, ¼ cup parsley and olive oil in small bowl; toss to combine. Season with salt and pepper to taste.

Preheat oven to 350°F. Place chicken breasts on sheet pan lined with parchment paper. Cook in oven for 35 minutes or until internal temperature reaches 165°F. Remove from oven and cool.

To serve: Slice chicken breast on the bias. Fan slices on plate. Spoon Orange Harvest Salad alongside chicken breast slices. Spoon Red Walnut Mixture on top of chicken breast slices. Garnish with parsley sprigs, if desired.

*Red walnuts can be purchased at specialty supermarkets or online. Click here to go back to the Table Of Contents 24

Breakfast Cinnamon Orange French Toast

INGREDIENTS

• ½ cup Orange Juice • 1 loaf whole wheat French bread, sliced • 8 large eggs • 2 cups low-fat milk or almond milk • 1 tsp. pure vanilla extract • 1 tsp. cinnamon • 3 oz. black raisins • 1 tbsp. ground cinnamon, divided Click here to go back to the Table Of Contents 25

PREPARATION:

1. Orange Juice zest topping: In a small pot over medium heat, pour in Orange Juice. Add raisins and half of the cinnamon, cook until raisins are fully hydrated. Remove from heat. Add contents to a blender and blend until smooth. Reserve.

2. Lightly mist a 9” x 13” x 2” casserole dish with non-stick cooking spray. Arrange bread slices in two rows, slightly overlapping pieces.

3. In a large mixing bowl, whisk together eggs, milk, vanilla and cinnamon. Pour mixture over bread, making sure all bread is moist. Cover and refrigerate overnight.

4. Preheat oven to 350 degrees. Sprinkle topping evenly over the top of bread and bake 35 to 40 minutes or until golden.

5. Add Orange Juice zest on top of French toast or fresh berries, if desired. Click here to go back to the Table Of Contents 26

Crepes With Orange Chocolate Sauce And Toasted Hazelnuts

INGREDIENTS

For Crepe Batter: • 1 cup all-purpose flour • 1/4 cup plus 2 tablespoons sugar • 1 cup plus 2 tablespoons milk • 4 eggs • 1/4 cup orange juice • 1/4 cup water • 4 tablespoons butter, unsalted, melted • 1 teaspoon orange zest • 1/2 teaspoon vanilla extract

Pinch of salt For assembly: • For Orange Chocolate Sauce: • Butter or nonstick cooking spray • 4 tablespoons butter, unsalted • 1 cup Nutella hazelnut spread • 4 ounces semisweet chocolate chips • 1/4 cup hazelnuts, toasted, chopped • 2 tablespoons orange juice • 1/4 cup turbinado sugar (raw natural cane sugar • 1/2 teaspoon orange zest crystals such as Sugar in the Raw) • 1 tablespoon orange zest Click here to go back to the Table Of Contents 27

PREPARATION:

To prepare Crepe Batter, combine all ingredients in blender; cover and process until smooth. Place batter in covered container and let stand 30 minutes to 1 hour.

To prepare Orange Chocolate Sauce, melt butter in a small saucepan. Remove from heat and add chocolate; stir until chocolate is melted. Return to heat for a short time, if necessary, to fully melt the chocolate. Stir in orange juice and zest; keep warm.

To prepare crepes, heat nonstick skillet over medium heat. Coat the pan with a little butter or nonstick cooking spray. Pour about 2 tablespoons crepe batter into pan and swirl pan so that a thin layer of batter covers the entire surface of the pan. Cook until light golden brown and flip to cook opposite side. Place cooked crepe on waxed paper; stack cooked crepes with layer of waxed paper between each crepe.

To assemble crepes, place crepes in single layer on flat surface. Divide Nutella among crepes and spread evenly. Sprinkle crepes with hazelnuts and turbinado sugar. Fold crepes in half, then in half again to form triangle shape. Drizzle with Orange Chocolate Sauce and sprinkle with orange zest; serve immediately. Click here to go back to the Table Of Contents 28

Drinks Greek Yogurt Parfait With Homemade Orange Granola

INGREDIENTS

• 2 cups prepared Homemade Orange Granola (see Homemade Orange Granola recipe) • 2 cups nonfat vanilla Greek yogurt • 1 cup sliced strawberries • 1 cup diced orange segments • Orange slices for garnish, optional

PREPARATION:

In parfait glasses, layer granola, yogurt, strawberries and orange. Repeat layers. Garnish with orange slices, if desired. Click here to go back to the Table Of Contents 29

Citrus Passion Jamaican Rum Punch Recipe

INGREDIENTS

• 2 ounces orange juice • 1½ ounces white rum • 1 ounce passion fruit purée • 1 ounce grenadine • ½ ounce lime juice • Ice

Garnish:

• Orange slice • Cherry

PREPARATION:

In cocktail shaker, combine all ingredients. Shake and strain into martini glass over fresh ice. Garnish with orange slice and cherry. Click here to go back to the Table Of Contents 30

Citrus Sparkler Mocktail

INGREDIENTS

Orange Syrup:

• Zest of 1 orange (no pith) • 1 cup superfine sugar • 1 cup hot water • 1½ ounces orange juice • 1½ ounces tangerine juice • ½ ounce lime juice • 2 drops orange flower water* • 2 ounces club soda, chilled • Ice

Garnish: • Orange slice • Lime slice

*Available at Middle Eastern grocery stores. Click here to go back to the Table Of Contents 31

PREPARATION:

1. Prepare Orange Syrup in advance: Combine orange zest, sugar and water; stir to dissolve sugar. Cover and let sit overnight at room temperature.

2. Strain and discard zest; cover and store in refrigerator for up to 1 week.

3. In cocktail shaker, combine orange juice, tangerine juice, ¾-ounce prepared Orange Syrup, lime juice, orange flower water and ice.

4. Shake and strain into tall glass over fresh ice. Top with club soda. Garnish with orange slice and lime slice. Click here to go back to the Table Of Contents 32

Prosecco Sunset Frozen Bellini Cocktail

INGREDIENTS

• 2 oz. Orange Juice

• 2 oz. Tangerine Juice

• 16 oz. Prosecco

• 4 oz. Pomegranate juice

• 4 each Blood orange wedge

• 4 each Prosecco flutes

PREPARATION:

Pour the orange juice evenly into each flute, followed by the tangerine juice, Prosecco and pomegranate juice. Garnish each with an orange wedge.

Alternate Preparation: Freeze the combined juices in an ice cube tray. Once frozen, add to each flute and pour Prosecco over the frozen juice cubes. Garnish each with an orange wedge. Click here to go back to the Table Of Contents 33

Sunburst Sazerac Recipe

INGREDIENTS

• 1 cup Orange Juice • 1 tablespoon Grapefruit Juice • 12 oz. Rye whiskey • 4 oz. Absinthe • 2 oz. Simple syrup • 2 oz. Maraschino cherry juice • 4 each Orange twist • Ice • Shaker

PREPARATION:

Combine all ingredients except the twists into a shaker, stir, and strain evenly into 4 glasses. Garnish each drink with a twist. Click here to go back to the Table Of Contents 34

Sunny Beer Cocktail

INGREDIENTS

• 6 ounces freshly squeezed orange juice • Ice • 12 ounces lager beer

Garnish: • Orange wheel

PREPARATION:

1. In Pilsner glass, pour orange juice over ice; top with lager beer. Garnish with orange wheel.

2. Serving suggestion: Serve in salt-rimmed glass, if desired. Click here to go back to the Table Of Contents 35

Entrees Citrus Cuban Tacos

INGREDIENTS

• 2 cups Orange Juice • 1 cup Grapefruit Juice • 2 tbsp. Orange Zest • 1 cup soy sauce • ½ cup Triple sec • ¼ cup brown sugar • 6 garlic cloves, coarsely chopped • 4 stalks fresh oregano, coarsely chopped • 4 lbs. boneless pork shoulder

For Sour Orange Sauce: • ¾ cup Orange Juice • ¼ cup lime juice • ½ cup fresh cilantro, minced • 1 tsp. sugar Click here to go back to the Table Of Contents 36

For Coleslaw: PREPARATION: • 1 cup Orange Segments, finely chopped PREPARE PORK: • 2 cups shredded coleslaw mix • ¼ cup cilantro, finely chopped 1. Combine all ingredients except pork shoulder in • Salt, to tastePepper, to taste large mixing bowl. Remove 1/3 cup Orange Juice mixture for sauce; refrigerate in covered container For Tacos: and reserve. Orange Peel Strips, if desired 18 (4-inch) flour tortillas 2. Place pork shoulder in mixing bowl with Orange Cilantro sprigs, if desired Juice mixture, pushing down into liquid so it is submerged.

3. Cover tightly with plastic wrap; refrigerate 2 days.

4. Preheat oven to 400° F. Remove pork shoulder from marinade; discard marinade.

5. Place pork in roasting pan. Cover with aluminum foil. Cook in oven for 45 minutes, uncover and cook 10 more minutes until internal temperature reaches 145° F. Cool for 20 minutes. Click here to go back to the Table Of Contents 37

PREPARE SOUR ORANGE SAUCE:

1. Combine reserved refrigerated marinade mixture with remaining ingredients; stir to combine. Shred pork and toss with Sour Orange Sauce.

2. Use 1 1/4 lbs. prepared pork to assemble tacos; reserve remaining pork for more tacos.

PREPARE COLESLAW:

1. Combine coleslaw mix, Orange Segments and cilantro in mixing bowl; season with salt and pepper to taste and reserve.

2. Heat grill or grill pan to medium-high heat. Grill tortillas for 20 seconds to heat through; keep warm.

3. To assemble tacos, divide shredded pork among tortillas.

4. Top with coleslaw mixture. Fold up tortillas; garnish with orange peel and cilantro sprigs, if desired. Serve immediately. Click here to go back to the Table Of Contents 38

OJ Baked Glazed Ham with Veggies

INGREDIENTS

• 1 cup Orange Juice, divided • 1 Orange, segmented • 2 tsp. soy sauce, low sodium • 1 (10 oz.) ham steak • 1 cup red potatoes, blanched, diced

• 1 head broccoli, chopped, blanched

PREPARATION:

Preheat the oven to 325°F.

Place the Orange Juice in a small pot and reduce by half. Remove from heat and add soy sauce.

Pour half of the glaze over the ham steak and place in the oven. After 40 minutes, pour the second half of the glaze on the ham steak. Bake for another 15–20 minutes.

Serve with the blanched potatoes and broccoli. Garnish with orange segments. Click here to go back to the Table Of Contents 39

OJ Maple Pork Roast

INGREDIENTS

• 1 (6-rib) rack of pork, uncut, approximately 3 ¾ lbs. • 2 cups Orange Juice • ¼ cup maple syrup • ¼ lb. unsalted butter, at room temperature • 2 sprigs fresh rosemary, minced • Orange Slices, if desired • Rosemary sprigs, if desired

PREPARATION:

1. Preheat oven to 375° F.

2. In large sauté pan, sear pork rack on all sides until golden brown. Transfer pork rack to roasting pan; place in oven.

3. Place Orange Juice in small saucepan over medium heat; reduce to ¼ cup and cool.

4. Combine reduced Orange Juice, maple syrup, butter and rosemary in mixing bowl; mix until combined. Click here to go back to the Table Of Contents 40

5. Place sheet of plastic wrap on counter; place butter mixture on top of plastic wrap. Roll butter mixture into log shape; seal tightly with plastic wrap. Refrigerate or freeze until butter mixture is firm. Cook pork until internal temperature reaches 145° F; remove from oven and let stand for 15 to 20 minutes.

6. Slice pork rack into 6 ribs; place each pork rib on serving plate. Slice seasoned butter; place several slices of butter on top of each rib. Garnish with Orange Slices and rosemary sprigs, if desired. Serve immediately Click here to go back to the Table Of Contents 41

Mahi Mahi Recipe With Charred Orange Citrus Coleslaw

INGREDIENTS

• 1 cup Orange Juice • 8 each Oranges, sliced in half • 3 teaspoons Olive oil • 1/4 cup Shallots, minced • 1/2 cup White wine • 1/2 cup Heavy cream • 1 stick Butter, unsalted, room temperature • 4 each Mahi-mahi, cut into 6-oz. pieces • Slaw • 1 cup Oranges, segmented • 1/2 cup Grapefruits, segmented • 1/2 cup Red cabbage, thinly shaved • 1/2 cup Napa cabbage, thinly shaved • 1/2 cup Orange bell pepper, thin strips • Salt • Pepper Click here to go back to the Table Of Contents 42

PREPARATION:

1. Using a grill pan over high heat, char the oranges that have been cut in half. Once charred, remove and set aside.

2. In a 1-quart saucepan, reduce the orange juice to 1/4 cup. Allow to cool.

3. In a separate 1-quart saucepan, add 1 teaspoons olive oil and minced shallots. Cook until translucent, approximately 1–2 minutes. Add the white wine and reduce until almost dry. Add the heavy cream and reduce by half. Squeeze 4 of the charred oranges into the heavy cream and reduce for another 2 minutes. Whisk in the butter and set aside over a warm water bath.

4. In a stainless steel bowl, combine the cooled reduced orange juice with the slaw ingredients. Season with 1/4 teaspoon salt, mix and keep cool.

5. In a sauté pan over medium high heat, add 2 teaspoons olive oil; allow the oil to come up to its smoke point. Season the mahi-mahi with salt and pepper; sear flesh- side-down for 1 minute. Turn the fish, reduce the heat and cook until the fish is fully cooked, 4–5 minutes. Place the fish on the plate. Equally portion the citrus slaw over the top. Spoon 2 tablespoons beurre blanc around fish and garnish with a charred orange. Click here to go back to the Table Of Contents 43

Spiced Veal Cheek Ravioli With Orange Butter Sauce

INGREDIENTS

• 2 lb Veal cheeks, trimmed • 1 cup orange juice • 1 cup tangerine juice • 2 cups Red wine • ¼ cup Red wine vinegar • ½ cup Carrot, 1” diced • ½ cup Onion, 1” diced • ½ cup Celery, 1” diced • 1 each Bay leaf • 1 Tbsp Thyme, fresh, chopped • 1/3 tsp Cloves, ground • ¼ tsp Cinnamon, ground • 1/3 tsp Allspice, ground • 1/3 tsp Nutmeg, ground • 1 tsp orange zest, chopped • 1 Tbsp Rosemary, fresh, chopped • ¼ cup Parmesan cheese, grated Click here to go back to the Table Of Contents 44

Ravioli:

• 1 lb Prepared pasta dough

• 3 each Eggs

• 1 cup Flour

Orange Butter Sauce:

• 1 cup Orange juice

• ½ cup Braising liquid (reserved, see steps 1 and 2)

• 3 Tbsp Butter

PREPARATION:

1. Place veal cheeks in ovenproof casserole dish with lid. Combine orange and tangerine juices, red wine, red wine vinegar, carrot, onion, celery, bay leaf, thyme, cloves, cinnamon, allspice and nutmeg and pour over veal cheeks.

2. Cover and cook in a 325°F oven for 3 hours, until veal cheeks are fork tender.

3. Remove cheeks from braising liquid and reserve. Strain braising liquid and discard vegetables.

4. Bring braising liquid to simmer and reduce volume by 2/3. Reserve ½ cup braising liquid on the side. Click here to go back to the Table Of Contents 45

5. To prepare filling: Pull meat apart into small pieces. Pour all but reserved ½ cup of braising liquid over veal cheek meat.

6. Add orange zest, rosemary and Parmesan cheese. Mix well and chill until firm.

7. To prepare Ravioli: Roll out pasta dough into sheets. Cut into 3” squares.

8. Place small spoon of filling in center of each square.

9. Brush edges with egg wash and fold over, pressing tightly to seal. Place on flat tray dusted with flour and cover tightly until ready to cook.

10.Bring large pot of salted water to boil. Poach raviolis for 4-5 minutes, depending on thickness of pasta dough.

11.While Raviolis are cooking, prepare Orange Butter Sauce: Combine orange juice and reserved braising liquid in medium saucepot and bring to simmer.

12.Reduce volume by 2/3 and stir in butter until melted.

13.To serve, remove Raviolis from water and drain well. Toss with Orange Butter Sauce and place on plate. Top with grated Parmesan cheese. Click here to go back to the Table Of Contents 46

Side Dishes Orange And Black Bean Salad

INGREDIENTS

• 2 medium oranges

• 2 tablespoons orange juice

• 1 tablespoon olive oil

• 1 tablespoon Dijon mustard

• 1/4 cup minced cilantro

• 1 teaspoon minced garlic

• 1/4 teaspoon cumin

• 1/4 teaspoon pepper

• Dash of salt

• 1 teaspoon minced garlic

• 1/4 cup crumbled feta cheese

• 1/4 cup chopped red onion

• 1-1/2 cups black beans, drained

• Romaine lettuce leaves Click here to go back to the Table Of Contents 47

PREPARATION:

Peel oranges; cut into thin slices and remove seeds. Combine orange juice, olive oil, mustard, cilanACtro, garlic, cumin, pepper and salt in large bowl. Add orange slices, feta cheese, red onion and black beans; toss well. Serve salad mixture over romaine lettuce leaves.

Note: If preparing in advance, refrigerate salad. Bring to room temperature before serving. Click here to go back to the Table Of Contents 48

Orange Caesar Salad Recipe

INGREDIENTS

• 2 teaspoons anchovy paste • 1/4 cup Dijon mustard • 1/4 cup finely chopped garlic, divided • 1-1/2 quarts Orange Juice*, divided • 1-1/2 cups olive oil • 3 cups grapefruit juice • 1/2 cup lime juice • 2 teaspoons Old Bay® Seasoning • 96 Peeled and deveined 21/25 count shrimp (2- 1/2 pounds) • 48 cups cleaned and cut Romaine lettuce, 1″x1″ (3 pounds) • 6 cups seasoned croutons • 1 quart orange sections (2-1/4 pounds) • 3/4 cup grated Parmesan cheese

*May substitute orange juice from concentrate Click here to go back to the Table Of Contents 49

PREPARATION:

TO PREPARE THE DRESSING:

1. Combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth.

2. While the processor is running, slowly add 2 cups of the orange juice followed by the olive oil; mix until incorporated, cover and refrigerate.

TO PREPARE THE MARINADE:

1. Combine the grapefruit juice, lime juice, Old Bay® Seasoning, remaining garlic and remaining orange juice; reserve.

2. Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.

TO PREPARE EACH SALAD:

1. Grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate.

2. Top the greens with a 1/2 cup of croutons, 1/3 cup of Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer. Click here to go back to the Table Of Contents 50

Pecan and Orange Rice Salad

INGREDIENTS

• 2-1/2 cups orange juice • 3 cups instant white rice • 1/2 teaspoon salt • 1/8 cup butter • 1/2 cup chopped pecans • 1 cup orange segments

PREPARATION:

Place orange juice in 3-quart saucepan; bring to a boil. Add rice and salt; stir well and simmer over low heat for 3 minutes. Remove saucepan from heat. Add butter; cover with lid and let stand 5 minutes. Fluff rice with fork; stir in chopped pecans and orange segments. Click here to go back to the Table Of Contents 51

Sauces Aji Amarillo Fruit Salsa

INGREDIENTS

• 2 cups orange segments (remove all membranes)

• 1 cup pineapple, cut into ¼-inch cubes

• 1 cup chopped yellow bell pepper

• ½ cup chopped green onions

• 1/3 cup finely chopped red onion

• ¼ cup chopped fresh cilantro

• 1 tablespoon chopped, seeded jalapeño chile

• 3 teaspoons aji amarillo paste (available at Latin American/Spanish markets)

• 4 teaspoons hot pepper sauce, optional

PREPARATION:

Combine all ingredients; chill for up to 24 hours. Click here to go back to the Table Of Contents 52

Orange Citrus Salsa Verde

INGREDIENTS

• 2 cups orange juice • 2 cups tomatillos, diced • 1 cup yellow onion, sliced • 2 tablespoons jalapeño pepper, seeded, diced • ½ cup cilantro • 1 tablespoon lime juice • 1 teaspoon orange zest

PREPARATION:

Combine orange juice, tomatillos, onion, jalapeños in medium saucepan; bring to a simmer. Simmer for 5 minutes; remove from heat and cool slightly. Strain liquid and reserve. Place solids in blender along with cilantro, lime juice and orange zest. Blend, adding reserved liquid as necessary, until desired consistency. Click here to go back to the Table Of Contents 53

Grapefruit Teriyaki Marinade

INGREDIENTS

• 1 cup grapefruit juice • 1/2 large red onion, sliced • 1-1/2 teaspoon minced ginger • Zest and juice of 1/2 orange • 1/2 cup low sodium soy sauce • 1/4 cup sugar • 3 tablespoon canola oil • Kosher salt and freshly ground black pepper, to taste Click here to go back to the Table Of Contents 54

PREPARATION:

In a saucepan coated lightly with oil over high heat, sauté the onions and ginger until soft, about 5 minutes. Add the orange zest and juice, soy sauce, grapefruit juice, and sugar and bring to a simmer.

Reduce by 50 percent over low heat, about 10 to 15 minutes.

Check for flavor. Immediately transfer to a blender and blend until almost smooth. Drizzle in oil. Do not blend until super smooth.

Bring to room temperature, transfer to a glass jar, seal and store in refrigerator for up to two weeks.

Makes 2 cups Click here to go back to the Table Of Contents 55

Orange Strawberry Salsa

INGREDIENTS

• 1 orange, peeled and diced • 1 ½ cups strawberries, hulled and finely chopped • ¼ cup sliced green onions • 2 tablespoons shredded Asiago cheese • ½ teaspoon fresh ground black pepper • Balsamic vinegar glaze, optional • Cinnamon sugar pita chips

PREPARATION:

In medium bowl, gently combine all ingredients except glaze. Just before serving, drizzle with balsamic vinegar glaze, if desired. Serve with cinnamon sugar pita chips.

Makes 2 cups salsa, 4 servings of ½ cup each.

Based on 4 servings. Per serving: 70 calories, 20 calories from fat, 2g fat, 1.5g saturated fat, 0g trans fat, 10mg cholesterol, 20mg sodium, 10g carbohydrate, 2g fiber, 7g sugars, 3g protein, 2% vitamin A, 100% vitamin C, 10% calcium, 2% iron Click here to go back to the Table Of Contents 56

Soup Orange Vietnamese Pho Soup

INGREDIENTS

For Spice Sachet: • 3 star anise • 3 cloves • 2 cardamom • 1 cinnamon stick • 1 teaspoon coriander • 1 teaspoon fennel • Cheesecloth • Butcher twine

For Beef Broth:* • 5 pounds beef bones • 2 pounds beef stew meat • Salt to taste • Pepper to taste • 1 onion, cut into 1-inch dice • 1/2 cup carrot, cut into 1-inch dice • 1/2 cup celery, cut into 1-inch dice • 1/2 cup red apple, cut into 1-inch dice Click here to go back to the Table Of Contents 57

• 1 (3-inch) piece fresh ginger root, minced • 1/4 cup orange juice • 2 tablespoons lime juice • 2 tablespoons fish sauce** • 2 tablespoons soy sauce • 1 tablespoon sugar • 1 teaspoon hot bean paste (or sriracha sauce)** • 8 ounces rice noodles, flat • 1 cup carrots, cut into julienne strips • 1 cup cabbage, finely shredded • 3/4 cup enoki mushrooms • 12 ounces cooked beef flank steak, thinly sliced • 1/2 cup fresh cilantro, small leaves • 1/2 cup fresh basil, small leaves • 1/2 cup fresh mint, small leaves • 6 thin slices oranges

PREPARATION:

Prepare Spice Sachet; Combine spices in medium skillet; toast gently over medium heat, stirring constantly; remove from heat. Cut a square of cheesecloth. Place spices in center; fold into sachet and secure with butcher twine; reserve.

Prepare Beef Broth; Place beef bones in large stockpot; cover with cold water. Bring to a simmer over medium heat. Remove from heat; drain and discard water; return bones to stockpot. Cover bones with 1 gallon of fresh cold water; bring to a low simmer. Skim surface of water with ladle to remove fat; discard. Continue to simmer for 1 1/2 hours. Click here to go back to the Table Of Contents 58

Desserts Citrus Cherry Cobbler

INGREDIENTS

FILLING: • ½ cup Orange Juice • 2 cups Orange, segments, seeded • ½ cup Grapefruit, segments, seeded • 4 cups cherries, pitted, juice reserved • 1 ½ cups sugar1 tbsp. lemon juice • 3 tbsp. cornstarch2 tbsp. unsalted butter

TOPPING: • 1 cups all-purpose flour • 6 tbsp. light brown sugar • 1 tsp. baking powder • ½ tsp. cinnamon • 3 tbsp. unsalted butter • 1 large egg, beaten • 3 tbsp. milk Click here to go back to the Table Of Contents 59

PREPARATION:

FOR FILLING:

1. Combine cherries and Orange Juice, reserved cherry juice, sugar, lemon juice and cornstarch in medium saucepan.

2. Bring to a simmer, stirring constantly.

3. Cook for 1 minute and remove from heat.

4. Add butter and stir until melted.

5. Cool and add Orange and Grapefruit segments. Pour filling into baking dish or pie pan.

FOR TOPPING:

1. Combine flour, sugar, baking powder and cinnamon in food processor.

2. Add butter and pulse a few times until butter is cut into small, pea-sized pieces.

3. Remove flour mixture from food processor and place mixture in mixing bowl.

4. Add egg and milk and stir just until just combined, do not over mix.

5. Drop topping mixture by tablespoons over filling until it is almost covered.

6. Bake in a 350°F oven until topping is browned and filling is bubbling and hot.

7. Remove from oven and cool slightly before serving. Click here to go back to the Table Of Contents 60

Orange Chocolate Cheesecake

INGREDIENTS

• 2 tbsp. Orange Juice • 2 tsp. Orange Zest, chopped • 1 cup Orange Segments, seeded • 1 ½ cups graham cracker crumbs • ¾ cup salted butter, melted • 1 ¾ cups semi-sweet chocolate chips1 cup heavy cream, chilled • 12 oz. cream cheese, at room temperature • ¾ cup sugar • 3 tbsp. unsalted butter, at room temperature • 1 tsp. vanilla extract • ½ tsp. saltShaved chocolate, for garnish Click here to go back to the Table Of Contents 61

PREPARATION:

Combine graham cracker crumbs and melted butter in bowl; mix well. Press mixture into bottom of springform pan or 12-inch pie pan. Refrigerate.

Melt chocolate in microwave-safe bowl at medium-high power level for 30 seconds at a time, stirring frequently, until melted. Cool.

In clean mixing bowl, whip heavy cream to stiff peaks; chill. Combine cream cheese, sugar and unsalted butter in mixing bowl; beat with mixer on medium speed until blended and smooth. Turn mixer down to low speed; mix in melted chocolate, Orange Juice, Orange Zest, vanilla extract and salt.

Gently fold whipped cream into chocolate mixture. Pour mixture on top of prepared graham cracker crust. Refrigerate for at least 1½ hours or preferably overnight. Garnish with fresh Orange Segments and shaved chocolate. Click here to go back to the Table Of Contents 62

Orange Raspberry Custard Tartlets

INGREDIENTS

• 1 cup Milk, whole • 2 Tbsp Orange juice • 1½ tsp Orange zest • 3 each Egg yolks • 2 tsp Cointreau • 1½ Tbsp Cornstarch • 4 each 3” tartlet shells, prepared • 1 cup Orange segments • 1 cup Raspberries • 3 Tbsp Powdered sugar Click here to go back to the Table Of Contents 63

PREPARATION:

Bring milk to simmer in heavy-bottomed medium saucepan. In separate mixing bowl, combine orange juice, orange zest, egg yolks, Cointreau and cornstarch and whisk to combine.

Pour hot milk into egg yolk mixture while whisking. Return mixture back to saucepot and return to medium-low heat while stirring constantly. Cook until mixture thickens, about 1-2 minutes. Remove from heat and pour into mixing bowl and press plastic wrap onto surface. Place mixing bowl on top of another mixing bowl with ice and refrigerate until well chilled.

Spoon ¼ cup of custard into each tartlet shell. Top with orange segments and raspberries.

Garnish with powdered sugar and serve. Click here to go back to the Table Of Contents 64

Orange S’mores Recipe

INGREDIENTS

• 1/2 cup +1 tablespoon Orange Juice • 1 tablespoon Orange zest • 1 cup Tangerines, segmented • 1 cup Graham cracker crumbles • 1-1/2 cups All-purpose flour • 1/4 teaspoons Salt • 1 packet Dry yeast • 1/3 cup Honey • 1 cup Warm water • 1/2 cup 55% cocoa chocolate • 8 each Marshmallows • 1/2 cup Sugar

PREPARATION:

Once the bread is baked, allow it to cool. Cut into 1/4-inch slices in a mixture of patterns. Arrange the graham crumbles with the orange-drizzled marshmallows and chocolate-covered tangerines. TANGERINE RECIPES

Intro Appetizers Salads Drinks Entrees Desserts Click here to go back to the Table Of Contents 66

Introduction

Tangerines are the fruit of the citrus tree variety Citrus Tangerina, and are hybrids of the Mandarin Orange. They were first given the name tangerine, when they came to be frequently shipped from the port of Tangier in Morocco. Tangerines are grown in many tropical climates including Asia, South America, Italy, Spain, and some warmer areas of North America. Tangerines have a rind that is a brilliant orange color. Inside they have easily separated sections of juicy sweet pulp. Varieties of tangerines include Dancy, Murcott, Kara, and Pixie. Tangerines are typically available from late October through January.

Tangerines are smaller than most oranges. The flavor of a tangerine is a bit less acidic than some oranges and is described as being sweeter and more delicate. However, they do have a unique tartness that sets them apart from other citrus fruits. Tangerine tasting notes range from tart citrus to berry-like and their small segments make them good for salads and desserts. Tangerines are prized for being very easy to peel. At the same time, the thin strings of pith between the inside skin and the fruit is also easily removed. Seeds within various types of tangerine range from very few, to many.

Tangerines are also valued for their nutrition. Tangerines contain no saturated fat, no cholesterol, and very low sodium. A single tangerine can deliver about 47 calories, 146mg of potassium, 12g of carbohydrates, 1.6g of dietary fiber, vitamins A, C, and B-6, as well as calcium, and magnesium.

Tangerines, such as the Murcott or Dancy varieties, are loved and enjoyed around the world for their sweet flavor and their valuable nutrition. Because they are easy to peel they are great for children, and they lend themselves to a large array of recipes. Their easy to separate segments are perfect for preparing ahead of time for a host of fruit salads or baked goodies.

Tangerine juice can be substituted for orange juice in any drink, marinade, or dressing. Tangerine zest is delicate and agreeable, and as such, is great for cookies, seafood, or any recipe that requires citrus zest. They are unique in their sweet yet tart flavor, easy to peel skin, quick to prepare segments, and flavorful juice. Adding tangerines to your cooking adventure is a fun and easy way to bring the tropics into your kitchen and into your favorite dishes. Click here to go back to the Table Of Contents 67

Appetizers Citrus Braised Beef Croquettes

INGREDIENTS

• 1 cup orange juice • 1 cup tangerine juice • 2 cups Irish stout beer • ¼ cup balsamic vinegar • ½ cup carrot, diced in 1-inch cubes • ½ cup onion, diced in 1-inch cubes • ½ cup celery, diced in 1-inch cubes • 1 tablespoon fresh thyme, chopped • ¼ teaspoon allspice • ¼ teaspoon nutmeg • 1 teaspoon pepper • 1 bay leaf • 3 pounds beef bone in short ribs • Salt to taste Click here to go back to the Table Of Contents 68

For Breading & Cooking: • 2 cups flour • 6 eggs, beaten • 4 cups breadcrumbs • 2 quarts olive oil • Salt and pepper to taste

Citrus Aioli: • ½ cup orange juice • ½ cup tangerine juice • 1 cup olive oil mayonnaise • 2 tablespoons fresh chives, chopped • 1 teaspoon orange zest, chopped

PREPARATION:

Divide the shaved potato evenly between 2 small pots; add the beet juice to one and the turmeric, grapefruit juice and tangerine juice to the other. Simmer both pots until the potatoes are fork tender, approximately 4–6 minutes. Allow the potatoes to cool in the liquid.

While the potatoes cool, mix the goat cheese, shallots and chives together; season with salt and pepper. Place mixture into a piping bag with a medium-hole tip. Click here to go back to the Table Of Contents 69

Line the interior of a terrine mold with plastic wrap. Lay 2 layers of the beet-dyed potato slices in the bottom of the terrine mold. Pipe 1/2 inch of the goat cheese on top, spreading it evenly across. Lay 2 layers of the tangerine juice-and-turmeric-dyed potatoes onto the cheese, pressing firmly down so the terrine is smooth and even.

Repeat these steps for two more layers of each ingredient. Cover the top with plastic wrap, pressing firmly down, and place in the refrigerator for 2 hours to chill.

Combine the tangerine segments, fennel and the extra-virgin olive oil; season with salt and pepper.

Remove the terrine from the mold and slice into 1/2-inch sections. Place 2 sections on each plate; arrange the fennel and tangerine salad on top, and serve. Click here to go back to the Table Of Contents 70

Goat Cheese Potato Salad Terrine

INGREDIENTS

• 3 cups Tangerine Juice • 1 cup Grapefruit Juice • 1/2 cup Tangerines, segmented • 4 each Potatoes, shaved thinly • 3 cups Beet juice • 1 teaspoons Turmeric • 12 oz. Goat cheese • 1/4 cup Shallots, minced • 1/4 cup Chives, minced • Salt • White pepper • 1/2 cup Fennel, shaved thinly • 2 tablespoons Extra-virgin olive oil Click here to go back to the Table Of Contents 71

PREPARATION:

While the potatoes cool, mix the goat cheese, shallots and chives together; season with salt and pepper. Place mixture into a piping bag with a medium-hole tip.

Repeat these steps for two more layers of each ingredient. Cover the top with plastic wrap, pressing firmly down, and place in the refrigerator for 2 hours to chill.

Combine the tangerine segments, fennel and the extra-virgin olive oil; season with salt and pepper.

Sugar Cane Turkey Skewers with Orange Sweet and Sour Sauce

INGREDIENTS

• 1½ cups orange juice • ½ cup rum • 2 tablespoons lime juice • 1 tablespoon dried oregano • 2 teaspoons garlic powder • 2 teaspoons cumin • 1 teaspoon ground black pepper • 2 pounds turkey breast, cut into 1-inch cubes • 6 sugar cane skewers

Citrus Sweet-and-Sour Sauce: • 1 tablespoon cornstarch • ½ cup orange juice, divided • ½ cup grapefruit juice • ½ cup tangerine juice • ¼ cup rice wine vinegar • ¼ cup sugar Click here to go back to the Table Of Contents 73

PREPARATION:

Place orange juice and rum in saucepan; cook over medium heat until volume is reduced by two-thirds. Add lime juice, oregano, garlic powder, cumin, and black pepper.

Skewer turkey cubes onto sugar cane skewers. Place in flat nonmetallic dish; pour orange juice mixture over skewers; cover and refrigerate for at least 30 minutes or up to 3 hours.

Prepare Citrus Sweet-and-Sour Sauce: Combine cornstarch with 2 tablespoons of orange juice; reserve. Combine remaining orange, grapefruit and tangerine juices with rice wine vinegar and sugar in small saucepan. Bring to boil; whisk in cornstarch mixture. Simmer until thickened; remove from heat. Cool to room temperature; reserve.

Remove turkey skewers from marinade; discard marinade. Grill turkey sugar cane skewers over medium- high heat until cooked through. Serve with Citrus Sweet-and-Sour Sauce on the side.

Serving Suggestion: Serve with Tango Mango Click here to go back to the Table Of Contents 74 Salads Almond Parmesan Arugula Salad with Orange Dressing

INGREDIENTS

For Dressing: • 1/4 cup 100 percent tangerine juice • 3 tablespoons vegetable oil • 1 tablespoon honey • 1 tablespoon rice vinegar • 1/2 teaspoon finely grated tangerine zest • 1/2 teaspoon Dijon mustard

For Salad: • 1/4 cup golden raisins • 3 tablespoons tangerine juice • 4 tangerines, peeled and sliced into rounds 1/8- inch thick • 2 tablespoons honey • 4 cups loosely packed baby arugula • 1/4 small red onion, sliced into wedges 1/8-inch thick • 2 ounces shaved Parmesan • 2 tablespoon toasted sliced almonds Click here to go back to the Table Of Contents 75

PREPARATION:

For the dressing, in a small bowl whisk together 1/4 cup tangerine juice, vegetable oil, 1 tablespoon honey, vinegar, tangerine zest and mustard. Season with salt and pepper to taste; set aside.

For the salad, in a small microwave-safe bowl combine raisins and 3 tablespoons tangerine juice. Microwave on HIGH 20 to 30 seconds or until the mixture begins to bubble. Let stand 10 minutes; drain.

Arrange 1 sliced tangerine around each of 4 salad plates; drizzle the slices with 2 tablespoons honey. Set aside. In a large bowl combine arugula, onion and raisins. Drizzle with 1/4 cup of the dressing; toss to coat. Divide salad evenly in the center of each plate. Top with shaved Parmesan and sprinkle with almonds. Serve with remaining dressing.

Nutrients per serving: 300 calories, 16g fat, 4g saturated fat, 10mg cholesterol, 220mg sodium, 37g carbohydrate, 3g fiber, 32g sugars, 7g protein, 30 percent vitamin A, 60 percent vitamin C, 25 percent calcium, 6 percent iron Click here to go back to the Table Of Contents 76

Citrus Marinated Flatiron Steak Salad

INGREDIENTS

Citrus Balsamic Vinaigrette • ¼ cup orange juice • ¼ cup tangerine juice • 2 tsp orange zest • ¼ cup Lemon juice • ½ cup Balsamic vinegar • 2 Tbsp Honey • 2 tsp Garlic, minced • 1 Tbsp Dijon mustard • Salt and Pepper to taste • 1½ cups Olive oil Click here to go back to the Table Of Contents 77

Flatiron Steak Salad

• 1½ lb Flatiron steak

• 2 cups Citrus Balsamic Vinaigrette (see recipe)

• ½ cup orange segments

• ½ cup grapefruit segments

• 2 qts Baby spinach

• ½ cup Red onion, thinly sliced

• ½ cup Cherry tomatoes, halved

• ½ cup Radish, thinly sliced

• ½ cup Cucumber, thinly sliced

• ½ cup Goat cheese, crumbled

PREPARATION:

To make Citrus Balsamic Vinaigrette: Combine orange and tangerine juices, orange zest, lemon juice, balsamic vinegar,honey, garlic, Dijon mustard, salt and pepper. Slowly drizzle in olive oil while whisking vigorously. Reserve.

Place flatiron steak in container and add 1 cup vinaigrette. Marinate in refrigerator for at least 30 minutes or up to 3 hours.

Grill steak over medium-high heat to desired doneness. Remove from heat and allow to rest for 5 minutes. While steak is resting, prepare salad. Click here to go back to the Table Of Contents 78

Combine orange and grapefruit segments, baby spinach, red onion, cherry tomatoes, radish and cucumberin large mixing bowl. Add Citrus Balsamic Vinaigrette, as desired, and toss well to combine.

To serve, divide salad among 4 plates. Slice flatiron steak into thin slices.Divide steak among the 4 plates, laying on top of salad. Top with crumbled goat cheese. Click here to go back to the Table Of Contents 79 Drinks Prosecco Sunset Frozen Bellini Cocktail

INGREDIENTS

• 2 oz. Orange Juice • 2 oz. Tangerine Juice • 16 oz. Prosecco • 4 oz. Pomegranate juice • 4 each Blood orange wedge • 4 each Prosecco flutes

PREPARATION:

Pour the orange juice evenly into each flute, followed by the tangerine juice, Prosecco and pomegranate juice. Garnish each with an orange wedge.

Tangerine Champagne Cocktail Recipe

INGREDIENTS

• 1 Strawberry, muddled • 1¼ oz tangerine juice • ¼ oz Balsamic vinegar, aged • 1 barspoon Strawberry jam • Champagne, chilled

Garnish: • Strawberry

PREPARATION:

In mixing glass, muddle strawberry.

Add remaining ingredients, except champagne.

Add ice, shake and strain into flute.

Top with chilled champagne.

Garnish with strawberry. Click here to go back to the Table Of Contents 81

Tango Mango Rum Punch

INGREDIENTS

• 1 oz Tangerine juice • 1 oz Orange juice • 1 oz Mango purée • ½ oz Lime juice • ½ oz Agave nectar • A Dash of Angostura Bitters • 1½ oz Rum

Garnish • Orange twist • Blueberries

PREPARATION:

In mixing glass, combine all ingredients. Add ice shake and strain into highball glass over fresh ice. Garnish with orange twist and blueberries. Click here to go back to the Table Of Contents 82 Entrees Orange Risotto Arancini With Citrus Tomato Sauce

INGREDIENTS

• ½ cup onion, minced • 1 tablespoon olive oil • 1 cup Arborio risotto rice • 2 cups orange juice • 3 cups chicken stock (or vegetable stock) • 1 cup white wine • 1 bay leaf • Salt and pepper to taste • ½ cup Parmesan cheese • 1 cup fresh mozzarella cheese, cut in ½-inch cubes

For Breading & Cooking: • 2 cups flour • 6 eggs, beaten • 4 cups breadcrumbs • 2 quarts olive oil • Salt and pepper to taste Click here to go back to the Table Of Contents 83

Citrus Tomato Sauce:

• ½ cup onion, diced in ½-inch cubes

• 1 tablespoon garlic, diced

• 1 tablespoon olive oil

• ½ cup Grapefruit juice

• ½ cup Orange juice

• ½ cup Tangerine juice

• 2 cups peeled whole tomatoes

• ¼ cup fresh basil leaves

• 1 teaspoon orange zest

• Salt and pepper to taste

PREPARATION:

Cook onions in olive oil over low heat in stockpot until tender. Add Arborio rice; cook 3-4 minutes while stirring constantly. Add orange juice, chicken stock, white wine, bay leaf and salt and pepper to taste; cook over medium heat, stirring constantly until rice absorbs all liquid. Stir in Parmesan and season with additional salt to taste. Remove bay leaf; pour risotto into a dish; cover and refrigerate until cool.

Form cooled risotto into 1½-inch balls. Use thumb to make dimple in middle of ball; insert piece of mozzarella into dimple, then roll rice around cheese. Refrigerate risotto balls until firm. Click here to go back to the Table Of Contents 84

To make Citrus Tomato Sauce: Sauté onions and garlic in olive oil in large saucepan until tender. Add grapefruit, orange and tangerine juices and tomatoes; cook for 45 minutes. Remove from heat. Add basil and orange zest and basil leaves to tomato sauce; purée with food mill or press through sieve. Season with salt and pepper to taste.

Roll risotto balls in flour; dip in egg mixture, then coat with breadcrumbs. Heat olive oil in 6- quart stockpot over medium-low heat to 350F. Fry risotto balls in batches until golden brown; remove balls with slotted spoon to a plate lined with paper towels to drain excess oil. Season with salt to taste; serve with Citrus Tomato Sauce.

Serving Suggestion: Serve with Sunrise Mary. Click here to go back to the Table Of Contents 85 Desserts Tangerine Fruit Tart

INGREDIENTS

For Crust: • ½ lb. unsalted butter • ½ cup sugar3 cups all-purpose flour • ½ tsp. sea salt

For Tangerine Curd: • 6 Tangerines • 2 cups Tangerine juice • 12 egg yolks • 1 cup sugar • 1 tsp. sea salt • 1 lb. unsalted butter, chilled, cubed • 1 (14 oz.) package gelatin

For Garnish: • Tangerine Zest, if desired • Whipped cream, if desired

Equipment: • 8 (4-inch) diameter tart pans Click here to go back to the Table Of Contents 86

PREPARATION:

1. Preheat oven to 350° F.

PREPARE CRUST:

1. Melt butter in small saucepan over medium heat until golden brown; remove from heat. Add sugar and stir until combined.

2. Combine flour and salt in mixing bowl; stir in the melted butter mixture and mix until texture is crumbly. Divide mixture among tart pans, pressing into bottom and up sides of pans.

3. Bake for 30 to 35 minutes or until light golden brown. Cool completely in tart pans on wire rack. Gently unmold, if desired.

PREPARE TANGERINE CURD:

1. Zest Tangerines using a microplane. Combine tangerine zest, egg yolks, Tangerine Juice, sugar and sea salt in the top of a double boiler;* whisk together.

2. Place small amount of water in bottom of the double boiler making sure water level will not touch top of double boiler.

3. Bring water in the bottom of the double boiler to a boil; reduce heat to simmer. Place the top of the double boiler with Tangerine Curd ingredients on top; whisk constantly until mixture thickens and evenly coats back of a spoon with a thick layer. Click here to go back to the Table Of Contents 87

4. Remove the top of the double boiler from the bottom. Whisk in butter, one cube at a time, until fully incorporated.

5. Prepare gelatin according to package directions; whisk into Tangerine Curd mixture.

6. Pour Tangerine Curd into tart shells; refrigerate until set or overnight.

7. Garnish tarts with whipped cream and tangerine zest just before serving, if desired.

Helpful Tips: If double boiler is not available, prepare Tangerine Curd mixture in large stainless mixing bowl. Carefully place mixing bowl over simmering water in saucepan, making sure water does not touch bottom of mixing bowl. Proceed as above. GRAPEFRUIT RECIPES

Intro Appetizers Salads Drinks Entrees Side Dishes Sauces Desserts Click here to go back to the Table Of Contents 89

Introduction

The grapefruit is large yellow fruit of the subtropical citrus tree species Citrus x paradisi. The outside skin can range from bright yellow, to pale peach, and a mixture of yellow with areas of rose or orange blush. They first arose in Barbados as a hybrid between two other citrus species: the pomelo and the sweet orange. Grapefruit get their name from the clusters of fruit which hang on the branches like giant grapes. Many grapefruit are cultivated in, Texas, China, Mexico, Thailand, and other tropical locations. Grapefruits are one of the largest citrus fruits, with individual grapefruit attaining sizes between 4 to 6 inches in diameter. The season for grapefruit is from October through May, with peak season being January and February.

Grapefruit are larger sized citrus fruits that are available in several varieties. Varieties of grapefruit include Marsh White, Thompson, Flame, Star Ruby, Duncan, and Pink. Currently grown hybrids such as Pink and Ruby Red are sweeter and have a less acidic taste than the original pomelo-orange cross that resulted in the first grapefruit. Today’s grapefruit have a sweet but tart flavor and a clean, refreshing bitterness that is pleasing and not overwhelming.

Grapefruit are also full of vital nutrients and minerals. One half of a grapefruit contains 0.2g of fat, no cholesterol, and no sodium. A half grapefruit will contain about 53 calories, 166mg of potassium, 13g of carbohydrates, 2g of dietary fiber, 0.9g protein, vitamins A, C, B-6, as well as 2% daily calcium, 2% daily magnesium, as well as manganese, phosphorous, potassium, and zinc.

Grapefruit juice can be used to add a refreshing tropical flavor to marinades for fish, poultry, and even beef. The zest and rind of grapefruit can be used for sauces, candies, and many baked items. Grapefruit flesh is a favored ingredient for fresh fruit salads and unique desserts. Grapefruit juice is delicious on its own, and is a popular ingredient for cocktails, smoothies, and cold beverages that require a citrus punch that is not too sweet. Click here to go back to the Table Of Contents 90 Appetizers

Chargrilled Lamb Skewers with Spicy Fruit Salsa

INGREDIENTS

For the lamb: • 1-1/2 pounds loin of lamb, cut into 3-inch long pieces • 1 teaspoon olive oil • Salt and freshly-milled black pepper

For the salsa: • 1/2 teaspoon cumin seeds • 1 teaspoon coriander seeds • 1 orange, segmented and chopped • 1 pink grapefruit, segmented and chopped • 1 small pomegranate • Small bunch of mint, chopped Click here to go back to the Table Of Contents 91

PREPARATION:

Crush the cumin and coriander seeds in a pestle and mortar and mix with the orange, grapefruit, mint and pomegranate seeds. Now skewer the lamb onto pre-soaked wooden or metal skewers. Heat the barbecue or ridged griddle pan until smoking hot, rub oil and seasoning onto the lamb and sear for a few minutes on each side.

Pile up onto a plate and serve with the salsa.

Makes 6 starter servings or 4 main course servings Click here to go back to the Table Of Contents 92

Cranberry Walnut Wild Rice Salad Recipe

INGREDIENTS

• ¾ cup Orange Segments, seeded • ½ cup Grapefruit Segments, seeded • 2 cups Orange Juice • Orange Zest, for garnish • 2 tbsp olive oil • ½ cup yellow onion, diced • 2 cups wild rice • 2 cups water1 bay leaf • Salt to taste • ¾ cup celery, diced • ½ cup dried cranberries, chopped • ½ cup walnuts, chopped • 2 tbsp. sherry vinegar • 2 tbsp. olive oil • Pepper to taste • 1 cup mixed greens Click here to go back to the Table Of Contents 93

PREPARATION:

Citrus Chicken Lettuce Wraps

INGREDIENTS

• 1 cup Orange Juice, divided • 1 Grapefruit, segmented • 10 oz. boneless, skinless chicken breast • 2 cups water • 1 head Bibb lettuce • 1 tbsp. grapeseed oil • ¼ cup white vinegar • 1 cup green onion, chopped Click here to go back to the Table Of Contents 95

PREPARATION:

1. In a small pot over medium heat, add 1/2 cup of the Orange Juice to 2 cups of water, bring to a simmer and poach the chicken breast.

2. Cool and shred with a fork.

3. Separate leaves from the Bibb lettuce, laying 2 lettuce leaf cups onto each plate.

4. Place an equal amount of chicken in each lettuce leaf cup.

5. In a small bowl, combine the oil and vinegar with the remaining Orange Juice, green onions and Grapefruit segments.

6. Spoon equal amounts of the vinaigrette over each lettuce cup.

7. Wrap lettuce leaf around chicken mixture and eat by hand. Click here to go back to the Table Of Contents 96

Citrus Hawaiian Ahi Tuna Poke

INGREDIENTS

• 1 cup Orange Juice • ½ cup Grapefruit Juice • ½ cup Grange Segments, seeded • ½ cup Grapefruit Segments, seeded • 1 ½ cups soy sauce • ½ cup lime juice • ¾ cup red onion, sliced • 2 lbs. ahi tuna, sushi quality, cut into 1-inch cubes • ¾ cup green onions, chopped • ½ cup macadamia nuts, toasted, chopped • ½ cup cilantro, chopped • 2 tbsp. fresh ginger, minced • 2 tbsp. jalapeño peppers, seeded, sliced • 1 tbsp. sesame oil1 tbsp. sesame seeds • Salt and Pepper to taste • 8 red leaf lettuce leaves Click here to go back to the Table Of Contents 97

PREPARATION:

1. Combine Orange Juice, grapefruit juice, soy sauce, lime juice and red onions in mixing bowl; whisk to combine thoroughly.

2. Place ahi tuna in marinade; cover and refrigerate for 2 hours.

3. To serve, remove ahi tuna and red onions from marinade and place in mixing bowl; discard marinade.

4. Add green onions, Orange Segments, Grapefruit Segments, macadamia nuts, cilantro, ginger, jalapeño peppers, sesame oil and sesame seeds.

5. Toss well to combine; season to taste with salt and pepper.

6. Divide poke into 6 serving bowls. Place each bowl on plate with 3 lettuce leaves.

7. Individuals can make lettuce wraps by placing portion of poke on lettuce leaf and rolling up. Click here to go back to the Table Of Contents 98

Citrus Vodka Cured Salmon

INGREDIENTS

• 2 lb Salmon fillet, center cut, skin on, no bones • 2 Tbsp orange zest • 2 tsp grapefruit zest • 2 Tbsp Thyme, fresh • ¼ cup orange juice • 3 Tbsp grapefruit juice • 2 Tbsp Vodka • 1 cup Sugar • 2 cups Salt

Orange and Beet Vinaigrette • 2 each Beets, peeled • 1 cup orange juice • ¼ cup Sherry vinegar

Garnish • 2 cups Watercress, leaves only Click here to go back to the Table Of Contents 99

PREPARATION:

Place salmon in a nonreactive casserole dish. Spread orange and grapefruit zests and thyme evenly over salmon. Sprinkle with orange and grapefruit juices and vodka. Combine sugar and salt. Cover flesh side of salmon with salt and sugar mixture. Cover and refrigerate for 4-5 hours, depending on thickness of fillet (longer for thicker fillets, less time for thinner fillets).

While salmon is curing, prepare Orange Beet Vinaigrette: Grate beets on fine side of cheese grater. Use a piece of cheesecloth to squeeze juice from beets. Reserve juice and discard beet pulp. Combine orange juice with beet juic and sherry vinegar. Bring to simmer in medium saucepot and reduce volume by 2/3. Chill and reserve.

Remove salmon from refrigerator and rinse off salt mixture under cold water. Pat dry with paper towels. Remove skin and any dark flesh. Slice thinly.

To serve, lay 4-5 slices of salmon on each plate. Drizzle with Orange and Beet Vinaigrette.

Garnish with watercress leaves and serve with crackers (if desired). Click here to go back to the Table Of Contents 100 Salads

Grapefruit And Orange Salad With Raspberry Vinaigrette

INGREDIENTS

For Salad: • 1 bunch watercress, washed and trimmed • 2 grapefruit, peeled and sectioned • 2 oranges, peeled and sectioned • 1 avocado, pitted, peeled and diced • 1/2 cup sliced red onion • 1/2 cup fresh raspberries • 1/4 cup toasted pine nuts

For Raspberry Vinaigrette: • 2 tablespoons grapefruit juice • 2 tablespoons raspberry vinegar • 1 teaspoon Dijon mustard • 4 tablespoons extra virgin olive oil Click here to go back to the Table Of Contents 101

PREPARATION:

For the Salad, in a large salad bowl combine watercress, grapefruit sections, orange sections, avocado, onion, raspberries and pine nuts.

For the Raspberry Vinaigrette, in a small bowl whisk together grapefruit juice, vinegar and mustard. Slowly whisk in oil, whisking until emulsified. Season with salt and pepper to taste. Drizzle over salad; toss to coat. Serve immediately.

Nutrients Per serving: 350 calories, 26g fat, 4g saturated fat, 0mg cholesterol, 50mg sodium, 29g carbohydrate, 8g fiber, 8g sugars, 4g protein, 35 percent vitamin A, 170 percent vitamin C, 10 percent calcium, 6 percent iron Click here to go back to the Table Of Contents 102

Grilled Adobo Shrimp Salad Recipes

INGREDIENTS

For Adobo Marinade: • 4 cloves garlic, minced • 1 teaspoon ground cumin • 1/2 cup grapefruit juice • 1/4 cup orange juice concentrate • 2 tablespoons extra virgin olive oil • Salt and freshly ground black pepper to taste • 1 pound jumbo shrimp, peeled and de-veined (leave the tail sections intact) • 4 oranges • 4 grapefruit • 5 cups washed, stemmed spinach leaves or mesclun Click here to go back to the Table Of Contents 103

PREPARATION:

Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned. Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.

Cut the rind (both the zest and white pith) off the oranges to expose the flesh. Make V- shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices. Remove any seeds with a fork. Section the grapefruit the same way. Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments. Mound the spinach or mesclun in the center, The recipe can be prepared ahead to this stage.

Preheat the barbecue grill or broiler to high. Grill or broil the shrimp until cooked, 1 to 2 minutes per side. Arrange the shrimp on top of the salad and spoon the reversed marinade over the greens. orange and grapefruit segments, and shrimp. Click here to go back to the Table Of Contents 104

Drinks

Citrus Watermelon’ade

INGREDIENTS

• 2 cups Orange Juice • 1 cup Grapefruit Juice • 2 cups Oranges, cut into 1-inch pieces, peeled • Orange Slices, for garnish • 2 cups sugar • 1 cup hot water • 6 cups watermelon, seeded, no rind, cut into 1-inch pieces, divided • ¾ cup lemon juice • ¾ cup lime juice • ½ cup mint leaves • Watermelon chunks, for garnish Click here to go back to the Table Of Contents 105

PREPARATION:

Combine sugar and hot water in small saucepan over low heat; heat until sugar is dissolved. Refrigerate until chilled. Purée 4 cups watermelon in blender until smooth. Place watermelon juice, chilled sugar syrup, Orange Juice, Grapefruit Juice, lemon juice and lime juice in large pitcher; stir to combine. Add 2 cups watermelon pieces, Orange Pieces and mint leaves; refrigerate for 2 to 3 hours until well chilled. Serve over ice in tall glasses. Garnish with Orange Slices and watermelon chunks, if desired. Click here to go back to the Table Of Contents 106

Orange Sweet Tea Recipe

INGREDIENTS

• 1 cup Orange Juice • 1/2 cup Grapefruit Juice • 4 cups cold strong tea • 1/2 cup sugar, or to taste • Ice cubes

PREPARATION:

In a 2-quart pitcher combine tea, orange juice and grapefruit juice. Stir in sugar. To serve, fill 8 tall iced tea glasses with ice. Add tea mixture. Tie a strip of orange peel and a strip of grapefruit peel together into a knot as a garnish. Serve immediately.

Per serving: 70 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 17g carbohydrate, 0g fiber, 15g sugars, 0g protein, 2 percent vitamin A, 35 percent vitamin C, 0 percent calcium, 0 percent iron Click here to go back to the Table Of Contents 107

Salty Dog Recipe with Pan Seared Scallops

INGREDIENTS

• 20 oz. Grapefruit Juice • 6 oz. Grapefruit zest • Gin • Salt for the rim • 4 each Highball glass • Scallop PREPARATION: • 1/2 cup Orange Juice, reduced to 2 tablespoons Combine the grapefruit juice and gin in a shaker. Rim • 1 tablespoon Olive oil each highball with salt and grapefruit zest. Pour • 4 each U-10 Scallops mixture evenly into the 4 glasses. • 1/4 teaspoons Sea salt In a sauté pan over high heat, add 1 tablespoons olive oil. When it starts to smoke, add the scallops. Cook until golden brown, turn, reduce the flame to medium, and baste with the reduced orange juice. When fully cooked, baste one more time and sprinkle with sea salt. Skewer and serve over the drink. Click here to go back to the Table Of Contents 108

Suwannee Grapefruit Moscow Mule

INGREDIENTS

• 1 Grapefruit • Grapefruit Zest for Garnish • 1 cup Water, hot • 8 oz Sugar, superfine • 1 oz grapefruit juice • ½ oz Grapefruit Syrup (see step 1) • ½ oz Lime juice • 1½ oz Rum • 4 oz Ginger beer

Garnish • Lime wheel • Ginger candy PREPARATION:

For Grapefruit Syrup: Add grapefruit zest and hot water to superfine sugar. Let sit overnight. Strain and store in refrigerator for up to 1 week.

Combine all ingredients, except ginger beer, over fresh ice in Collins glass. Top with chilled ginger beer and stir.

Garnish with lime wheel and ginger candy. Click here to go back to the Table Of Contents 109 Entrees

BBQ Pork Belly Sliders

INGREDIENTS

• 3 pounds pork belly, skin removed • 12 sandwich or slicer buns, steamed • 2 cups red cabbage, shredded

For Marinade: • 3/4 cup water • 1/2 cup orange juice • 1/2 cup soy sauce • 1/4 cup minced shallot • 1/4 cup hoisin sauce* • 3 tablespoons minced lemon grass* • 2 tablespoons lime juice • 2 tablespoons honey • 2 tablespoons sugar • 1 tablespoon Chinese five-spice powder* • 1 tablespoon minced garlic • 1 tablespoon minced ginger • 1 tablespoon fish sauce* • 1 1/2 teaspoons orange zest • 1 teaspoon sriracha sauce* Click here to go back to the Table Of Contents 110

For Ginger Grapefruit Chutney:

• 1/2 cup sugar

• 1/2 cup rice vinegar

• 2 cups grapefruit segments

• 1 tablespoon minced ginger

• 1 teaspoon curry powder

PREPARATION:

Prepare Marinade; Combine all ingredients in bowl; mix thoroughly to combine. Place pork belly in non-metallic baking pan; pour marinade over pork belly; cover and refrigerate. Marinate at least 3 hours or preferably overnight.

Bake pork belly with marinade in covered baking pan at 275 degrees for 2 to 2-1/2 hours until pork is fork tender. Remove from oven; cool slightly. Place a flat plate or dish on top of pork belly; weigh down with heavy object and refrigerate overnight.

Prepare Ginger Grapefruit Chutney; Combine sugar and vinegar in medium saucepan; simmer over medium heat until reduced by half. Add grapefruit segments, ginger and curry powder; continue simmering until liquid evaporates. Remove from heat; reserve.

Remove pork belly from marinade; reserve marinade. Slice pork belly into 3/4-inch thick slices and cut into 3-inch lengths. Click here to go back to the Table Of Contents 111

Heat sauté pan over medium high heat. Sauté sliced pork belly on both sides until brown and crisp. Add some reserved marinade to sauté pan to glaze pork belly.

While pork is cooking, warm buns in steamer. Serve pork belly on steamed buns; top with red cabbage and Ginger Grapefruit Chutney.

*Available at Asian market or specialty store. Click here to go back to the Table Of Contents 112

OJ Alligator Salad With Remoulade Sauce

INGREDIENTS

• Citrus Rémoulade Dressing: • ¾ cup Orange Juice • 1 tsp. Orange Zest, chopped • 1 cup mayonnaise • ⅓ cup ketchup • 3 tbsp. cornichons, chopped • 2 tbsp. capers, chopped • 2 tbsp. mustard • 2 tbsp. lemon juice • 1 ½ tbsp. fresh tarragon, chopped • 1 tbsp. Creole seasoning • 2 tsp. Worcestershire sauce • 2 tsp. garlic powder • 2 tsp. paprika • 1 tsp. Original TABASCO® brand Pepper Sauce Click here to go back to the Table Of Contents 113 Crispy Gator:

• 2 cups Orange Juice

• ¼ cup Original TABASCO® brand Pepper Sauce

• 1 ½ lb. alligator, tail meat, 2-inch pieces

• 1 cup flour

• 1 tbsp. cornstarch

• 1 tsp. baking soda

• ½ tsp. salt

• 1 ½ cups club soda, cold

• Salt to tastePepper to taste

For Salad:

• ½ cup Grapefruit Segments, seeded

• ¾ cup Orange Segments, seeded

• 16 oz. mixed greens

• 2 cups fennel, thinly shaved

• 1 cup red cabbage, shredded

• ¾ cup cucumber, thinly sliced

• ¾ cup red onion, thinly sliced

• ½ cup radish, thinly sliced Click here to go back to the Table Of Contents 114

PREPARATION:

1. For Citrus Rémoulade Dressing: Combine all ingredients; mix well. Cover and chill.

2. For Crispy Alligator: Combine Orange Juice with TABASCO®. Place alligator in baking dish; pour orange juice mixture over alligator. Cover and refrigerate for at least 1 hour or preferably overnight.

3. To prepare alligator, combine flour, cornstarch, baking soda and salt in bowl; add club soda and stir just until combined. Batter will be lumpy. Remove alligator from marinade; drain on paper towels.

4. Discard marinade. Dredge alligator pieces in flour mixture; fry in deep fryer at 350° F or pan-fry over medium-high heat for about 5 minutes, or until golden brown and cooked thoroughly.

5. Remove from oil; drain on paper towels. Season with salt and pepper to taste.

6. For Salad: Combine all ingredients in large salad bowl. Toss with reserved dressing to coat.

7. To serve, place a mound of salad in center of each plate. Place 3 to 4 pieces of Crispy Gator on each salad. Serve extra Citrus Rémoulade Dressing on the side. Click here to go back to the Table Of Contents 115

Grilled Mahi Mahi With Fresh Grapefruit Salsa

INGREDIENTS

• 1 grapefruit, peeled, sectioned, and diced • 1 orange, peeled, sectioned, and diced • 3 green onions, thinly sliced • 1 large tomato, diced • 1 red bell pepper, diced • 1 to 2 jalapenos, minced • ¼ cup chopped cilantro • 1 garlic clove, minced • 4 mahi mahi filets • Salt and pepper, to taste Click here to go back to the Table Of Contents 116

PREPARATION:

1. Combine grapefruit, orange, onions, tomato, bell pepper, jalapenos, cilantro and garlic in bowl; stir to combine. Cover and refrigerate salsa until ready to use.

2. Season mahi mahi with salt and pepper to taste. Heat a grill or grill pan to medium- high heat.

3. Grill mahi mahi for 5-6 minutes, turning once after 3 minutes; do not overcook the fish. Place fish on serving plate and top with Fresh Grapefruit Salsa. Click here to go back to the Table Of Contents 117

Pan Seared Grouper With Citrus Salad

INGREDIENTS

• 3 cups orange segments, seeded • 1 ½ cups grapefruit segments, seeded • ¼ cup lime segments, seeded • ½ cup red bell pepper, diced • 3 jalapeño peppers, diced • 1 cup red onion, diced • ½ cup green onion, chopped • Salt to taste • Pepper to taste • 6 grouper fillets, skin removed • 2 cups all-purpose flour • 2 tablespoons olive oil, plus more as needed Click here to go back to the Table Of Contents 118

PREPARATION:

1. Remove outer skin and all white pith from oranges, grapefruits and limes. Use small knife to remove segments, leaving behind any pith.

2. Squeeze remaining pith for any juice. Place orange, grapefruit and lime segments in bowl along with juice.

3. Add red peppers, jalapeño peppers, red onion and green onion. Season with salt and pepper to taste; chill.

4. Season grouper fillets with salt and pepper. Dredge grouper in flour on both sides; shake off any excess.

5. Heat large skillet over medium-high heat; add 2 tablespoons olive oil.

6. When hot, add fillets to pan in single layer and cook until edges begin to brown. Use two large skillets or repeat process, if necessary.

7. Turn fish over with metal spatula; cook on other side until fish is cooked through and flakes easily when tested with a fork.

8. To serve, divide Citrus Salad among 6 plates, placing salad in middle of plate along with some juices. Place grouper fillet on top of salad; drizzle with olive oil, if desired. Click here to go back to the Table Of Contents 119

Side Dishes

Grapefruit Watermelon Feta Salad

INGREDIENTS

• 1 seedless watermelon, chilled and cut into 1 ½-inch chunks • 2 grapefruit, chilled and sectioned • ¼ cup 100% grapefruit juice • ¼ cup chopped fresh mint • 4 ounces crumbled feta for garnish

PREPARATION:

In a large bowl, combine all ingredients and toss. Allow to marinate for about 30 minutes to blend all the flavors. Plate the salad and top with crumbled feta.

Sauces

Grapefruit Cucumber Salsa

INGREDIENTS

• 1 grapefruit • 1/4 cup orange juice • Juice of 1 lime • 14 large fresh epazote leaves (available at Mexican and specialty markets) • 1 seedless cucumber, peeled, seeded and diced • 3 tablespoons finely chopped fresh cilantro • 3 tablespoons finely chopped green onion • 1 teaspoon finely chopped fresh jalapeño or serrano chile (including seeds) Click here to go back to the Table Of Contents 121

PREPARATION:

Peel grapefruit and cut into segments, removing all membranes; finely chop and place in a mixing bowl. In blender or food processor, purée orange and lime juices with epazote leaves; pour mixture over grapefruit segments. Add cucumber, cilantro, green onions and jalapeno. Stir gently; marinate for

1 hour in refrigerator before serving. Click here to go back to the Table Of Contents 122 Desserts

Citrus Orange Terrine

INGREDIENTS

For Citrus Terrine: • 15 oranges, peeled, seeded and sliced • 9 grapefruit, peeled, seeded and sliced • 1 honeydew melon, peeled, seeded and sliced • 40 fresh strawberries, stemmed and halved • 6 packets Equal artificial sweetener or to taste, divided • 10 ounces powdered gelatin • 6 limes, squeezed • 8 ounces orange blossom honey • 26 ounces water

For Short Crust: • 1 pound unsalted butter • 6 ounces confectioner’s sugar • 14 ounces cake flour • 1/2 ounce vanilla extract • 1/2 teaspoon salt • 1 ounce raspberry marmalade • 6 ounces apricot glaze Click here to go back to the Table Of Contents 123

PREPARATION:

To prepare the Citrus Terrine, Place orange slices in a terrine mold. Sprinkle one packet of sweetener on the orange slices. Layer grapefruit slices on top of orange slices; sprinkle with one packet of sweetener. Layer melon slices on top of grapefruit slices; sprinkle with one packet of sweetener. Place strawberry halves on top of melon slices; sprinkle with one packet of sweetener.

Combine gelatin, lime juice, honey and water in mixing bowl; let stand until gelatin begins to dissolve. Heat gelatin mixture in top portion of a double boiler, stirring until gelatin is completely dissolved. Pour gelatin mixture over fruit in terrine mold. Refrigerate for several hours or until set.

To prepare the Short Crust: Melt butter; stir in sugar. Add cake flour, vanilla extract and salt; stir just until smooth dough is formed. Place the dough on a baking sheet lined with greased parchment paper or silicone non-stick baking mat. Spread the dough to measure the same dimensions as the terrine mold. Bake at 350o F. until light brown. Remove from oven; spread raspberry marmalade over Short Crust; cool completely.

Just before serving, heat apricot glaze over low heat just until melted. Unmold the terrine onto Short Crust pastry. Brush the terrine with apricot glaze. Cut into portions; serve immediately. Refrigerate leftovers. Click here to go back to the Table Of Contents 124

OJ Fruit Dip INGREDIENTS

• 2 tbsp. Orange Juice • 2 6 oz. containers low-fat vanilla yogurt • 2 tsp. honey Click here to go back to the Table Of Contents 125

PREPARATION:

1. Combine yogurt, honey and Orange Juice in a small bowl.

2. Stir ingredients together until fully combined.

3. Cover and refrigerate until serving time.

4. Serve with fruit skewers made with fruit of your choosing.

Helpful Tip

You can also make our OJ Fruit Dip ahead of time and leave it in the fridge for a simple after-school snack.