INGREDIENTS 2 Florida grapefruit ½ cup reduced calorie maple-flavored pancake syrup, divided 3 egg white, at room temperature ¼ teaspoon cream of tartar PREPARATION Preheat oven to 350F. Cut grapefruit in half. Loosen sections from membrane and reserve. Scoop out membrane from shells and discard. Place grapefruit shells in shallow baking pan. In small bowl toss together reserved grapefruit sections and ¼ cup of the pancake syrup; divide evenly among grapefruit shells. Bake 5 to 10 minutes or until heated through. In small bowl with mixer at high speed, beat egg whites until foamy. Add cream of tartar. Gradually beat…
Recipes
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Orange Pot Roast Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 tablespoon salad oil 1 small piece salt pork (1/8 pound) 1 boneless rump roast (4-5 pounds) 2 teaspoons salt ¼ teaspoon pepper 1 onion sliced 1 bay leaf 1 tablespoon brown sugar ½ teaspoon dry thyme 1 teaspoon grated Hale orange rind 2 cups Hale orange juice 2 Tablespoons Hale Grapefruit juice 1 ½ tablespoons flour PREPARATION In a large dutch oven, heat oil. Cut salt pork into small cubes and brown in oil. When the pork is brown, add the roast and brown on all sides very carefully. Bring the orange and grapefruit juices to a boil…
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INGREDIENTS 1 large Florida orange, zested and juiced 1 bay leaf 2 sprigs thyme 12 jumbo shrimp, cleaned, pooled and do-veined 1 tablespoon olive oil 2 large shallots, finely diced 2 teaspoons brown sugar 1 tablespoon champagne vinegar 1 ½ cups Florida orange juice ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons scallion, cut on a bias Rice PREPARATION • In a stainless steel bowl combine the zest and juice from 1 large Florida orange, bay leaf, thyme and shrimp, cover and marinate for 1 hour. • Warm olive oil in a large sauté pan. Add shallots and cook until…
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Braised Pork Chops with Grapefruit Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 4 Pork Chops, cut 1 inch thick Flour 2 tablespoons unsalted butter or margarine 1 tablespoon vegetable oil 2 small onions, sliced and separated 2 fresh pears, cored, quartered ½ cup water 1 teaspoon dried leaf marjoram ¼ teaspoon ground cinnamon 2 Hale grapefruit, peeled and sectioned PREPARATION Flour pork chops liberally on both sides. In large skillet, heat butter and oil over medium heat; brown pork chops on both sides; remove; reserve. Sauté onion rings in fat remaining in skillet. Return chops to skillet; add pears and water; sprinkle with marjoram and cinnamon. Cook over low heat 1…
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Hot Crab Dip Recipe
Recipe Type: AppetizersContinue ReadingINGREDIENTS Pita chips are great low-fat dippers for this scrumptious dip. To make the chips cut 4 pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350 degree oven 8 to 10 minutes or until crisp. Nonstick spray coating 1 cup chopped fresh mushrooms ¾ cup Florida orange juice 1 14-ounce can artichoke hearts, well-drained and chopped 2/3 cup fat-free mayonnaise dressing 1/3 cup sliced green onions 1/3 cup grated Parmesan cheese ¼ cup diced pimiento 1 6-ounce can lump crab meat, drained, flaked, and…
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INGREDIENTS Crepes: 1 cup milk ¾ cup water 3 egg yolks 1 ½ cups sifted flour 5 tablespoons butter or margarine, melted ¼ teaspoon salt 2 tablespoons chopped chives Vegetable oil for frying PREPARATION In container of electric blender or food processor combine all ingredients except chives and oil; blend 1 minute, or until smooth. Stir in chives. Refrigerate 2 hours or overnight. Lightly brush a 6 to 7 inch crepe pan or skillet with oil. Place over moderately-high heat until a drop of water bounces on the surface. Remove skillet from heat; pour 3 tablespoons batter into cent of…
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Orange Tea Granita with Mint Recipe
Recipe Type: BeveragesContinue ReadingPREPARATION Rub the skin of 1 large Hale orange with ¾ cup large sugar cubes until the cubes are orange colored and the pigment on the orange has been rubbed away. Reserve the orange. (If sugar cubes are not available, you can very thinly grate the peel of the orange and use it with ¾ cup granulated sugar.) In stainless steel or enameled saucepan, combine 2 cups water, the sugar cubes (or sugar and peel), and 1 tablespoon minced fresh mint leaves* (or 1 teaspoon dried) and bring water to a boil, stirring until sugar is dissolved. Simmer syrup for…
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INGREDIENTS ¼ cup minced shallots 4 6-8 ounce white fish fillets, such as snapper ¼ cup plus 2 tablespoons dry white wine ¼ cup plus 2 tablespoons bottled clam juice 2/3 cup fresh Hale grapefruit juice ¼ cup heavy cream 6 tablespoons cold unsalted butter, cut into bits ¼ teaspoon crumbled dried tarragon (or 2 teaspoons fresh, minced) Fresh Hale grapefruit sections PREPARATION Sprinkle the shallots into a buttered shallow baking dish (large enough to hold fish fillets in one layer). Arrange the fish on the shallots, skin side down, and pour the wine and clam juice over them. Sprinkle…
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Orange Blossom Honey Butter Recipe
Recipe Type: CondimentsContinue ReadingINGREDIENTS ½ cup unsalted butter, cut into 8 pieces ½ cup orange blossom honey, divided PREPARATION Leave the butter out of the refrigerator long enough to warm to the point where it is just pliable, but not too soft. uing a stand mixer or hand-held beaters, whip the butter into chunks. Set the mixer on medium and slowly add 1/3 cup of the honey over the course of 1 to 2 minutes, increasing the speed as they begin to blend. The soft, viscous honey and the cold butter will emulsify to the perfect spreading consistency. Divide the honey butter among…
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Citrus Honey Barbequed Chicken Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 2 frying chickens, quartered or halved ½ cup lemon juice ½ cup Hale orange juice 1/3 cup honey 1 cup cooling oil 2 tablespoons prepared mustard ½ teaspoon dried thyme ½ teaspoon dried marjoram PREPARATION Put chicken pieces in shallow, non-metallic container or plastic bag. Combine remaining ingredients to make marinade; pour over chicken and marinate in refrigerator at least 2 hours, turning several times to season. Drain and save marinade for basting sauce. Put chicken skin-side-up on grill, 6-8 inches from hot coals. Cook 20 to 25 minutes each side, turning once and brushing occasionally with rest of…