Condiments
Recipe Type: Condiments
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Florida Grapefruit Toppings Recipe
Recipe Type: CondimentsContinue ReadingAn unadorned grapefruit half is delightful. But an imaginatively topped half makes dinner or brunch even more special. A variety of foods can be used to add color and textural contrast to the zesty citrus taste. Toppings may be slightly sweet and fruity, such as those with exotic kiwis or crisp apples. Or the garnish may, like anchovies or red or black caviars, lend a savory and salty touch. Basic Preparation: To prepare grapefruit, cut in half, either with a straight cut or with attractive scallop shapes. Remove the core, if desired. Cut around each section, loosening the fruit from the…
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Orange Aspic Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS 2 tablespoons softened gelatin 1/3 cup lemon juice 2 cups orange juice 2 chicken bouillon cubes ¼ teaspoon seasoned salt Lettuce leaves Dark cherries Preserved kumquats PREPARATION Soften gelatin in lemon juice. Heat orange juice with chicken bouillon cubes and seasoned salt. Dissolve gelatin mixture in hot liquid. Pour into mold and chill. Serve on lettuce garnished with dark cherries and slices of preserved kumquats.
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Homestead Corn Relish Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS 4 cups cooked or canned corn niblets, drained 1 red pepper, chopped 1 green pepper, chopped 1/2 cup chopped onion 1/2 cup chopped celery 1 cup Hale orange juice 1 cup cider vinegar 1/4 cup sugar 2 teaspoons mustard seed 1 1/2 teaspoons salt PREPARATION In a large saucepan, combine all ingredients. Cook uncovered, 15 to 20 minutes, stirring occasionally. Store in jars in refrigerator up to 6 weeks. YIELD: 6 cups
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About Mango’s: Florida’s Fruit Recipe
Recipe Type: CondimentsContinue ReadingIn Florida the mango grows only in the subtropical area. It is most desirable served fresh. It can be frozen or canned. The mango is versatile. To this unique fruit belongs the distinction of being good at any stage of growth. In the green or immature stage, the mango is most excellent for cooking, as it is a splendid substitute for green apples for pie and for sauce, and is much spicier and richer in flavor. It is rich in pectin at this stage and makes a fine jelly, as well as choice pickles, relishes and preserves. The famous chutney…
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Tangerine-Pecan Scones Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS 2 cups unbleached, all purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, frozen and cut into chunks 1/3 cup tangerine peel, with all white pith strands removed (2 to 3 tangerines) 3/4 cup coarsely chopped pecans 3/4 cup buttermilk 1 egg yolk PREPARATION Preheat oven to 400 degrees In the bowl of a food processor or by hand, combine the flour, sugar, baking powder, baking soda, salt and butter. Process until the mixture resembles a coarse meal. Transfer to a bowl. Dice the tangerine peel into…
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Orange Butter Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS 2 oranges 1 1/2 cups granulated sugar 2 whole eggs 3 egg yolks pinch of salt 1 stick (8 ounces) unsalted butter PREPARATION Using a vegetable peeler, remove the zest from both oranges. Cut the zest into 1/2-inch pieces and place in the bowl of a food processor or blender with 1/2 cup sugar. Process on and off about 30 seconds, or until the zest is finely chopped. Reserve. Squeeze both oranges thoroughly and reserve the juice. Put water 2 inches deep in the bottom of a double boiler and bring to a simmer over medium heat. In a…
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Espresso Orange Sauce Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS 3 tablespoons brown sugar 1 tablespoon cornstarch 1 cup Hale orange juice 1 teaspoon instant espresso coffee (powder or instant coffee crystals) 2 inches stick cinnamon 2 Hale oranges, peeled, sectioned, and seeded PREPARATION In a small saucepan combine brown sugar and cornstarch. Stir in orange juice, espresso powder, and cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Remove and discard cinnamon. Stir in orange sections. Serve warm over angel food cake or frozen yogurt. YIELD: approximately 1 ½ cups.
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Pineapple Orange Sauce Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS 1 can (20 ounce) pineapple chunks (in juice), undrained ½ teaspoon orange peel, grated ½ cup orange juice 1 tablespoon cornstarch 1 tablespoon granulated sugar 1 teaspoon ground ginger PREPARATION Combine pineapple, ½ cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Yield: 8 servings
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Mango Pineapple Preserves Recipe
Recipe Type: CondimentsContinue ReadingPREPARATION Wash and peel fiber less ripe mangos. Cut fruit in small pieces, enough to make two quarts. Add 1 #2 can crushed pineapple, ¼ cup lime juice, 4 cups sugar. Put all ingredients in broad heavy-weight pan. Place on heat. Stir until sugar is dissolved. Allow to cook rapidly, stirring occasionally until the preserve is thickened. Have ready sterilized jars. Fill with the preserve and seal. To insure good keeping, place in a pan of hot water deep enough to cover the tops of the jars. Allow to boil five minutes. Remove from bath, cool and store. Variation: 2 cups…
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Florida Corn Relish Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS 4 cups cooked or canned corn niblets, drained 1 red pepper, chopped 1 green pepper, chopped ½ cup chopped onion ½ cup chopped celery 1 cup Hale orange juice 1 cup cider vinegar ¼ cup sugar 2 teaspoons mustard seed 1 ½ teaspoons salt PREPARATION In a large saucepan, combine all ingredients. Cook uncovered, 15 to 20 minutes, stirring occasionally. Store in jars in refrigerator up to 6 weeks. Yield: 6 cups